III.

SITE ANALYSIS
A. Site Description
1. Size- Residents either of UPLB or LB
There are 14 Barangays in Los Banos. According to NSO, as of 2014, the
overall population of Los Banos is 109,210 with Barangay Mayondon having the
highest population of 17,440 followed by Batong Malake with 14,890 residents. In
UPLB specifically, there are 11,303 college students and 1,151 Faculty and staff.
In terms of employment status, according to BMIS (2010), 33.72% of the
population is employed while 23.96% is unemployed. The rest of 15.40% is
underemployed.
2. Boundaries
The town of Los Banos lies between the shore of Laguna de Bay and Mt.
Makiling. Its boundaries from North, South, East and West are Laguna Lake, Sto.
Tomas Batangas, Laguna de Bay and Bay Laguna, and Calamba Laguna,
respectively.

3. Topography survey

Figure 1. Map of Los Baos

Most of the areas inhabited by people lie on or located southwards of the
southern shoreline of Laguna Lake and the Northern part of Mt. Makiling. Los

Banos has five main rivers namely: Dampalit, Saran, Pili, Mulawin and Maitim,
and all of these rivers connect to the Laguna Lake.
4. Drainage System- Structure which conveys rainwater or other water from their
point of origin point of disposal. This can be obtained from the City Hall.
Due to high elevation of Mt. Makiling, there is higher average rainfall that
penetrates the deepest surface of the ground. This occurrence now resulted to the
known Makiling spring which is the major water source of the town.

B. Site Evaluation
1. Visibility- Relative Ability to be seen
In general Los Baos is a well-known area, very accessible, and is relatively
visible. The area or Los Baos is visible because for one it can be easily accessed
by commuters and those with private vehicles. In a sense Los Baos is visible due
to its accessibility and that since many areas are already urban in nature some areas
are more easily seen than others. However there those areas that are not easily
visible such as those in forested areas because of difficult accessibility and the cover
of the area.
Next is the visibility for UPLB and the Institute of Human Nutrition and
Food. The Institute of Human Nutrition and Food is an institution under the College
of Human Ecology, which can be found at the University of the Philippines Los
Banos Campus in Los Banos Laguna. It is located beside the Department of Human
and Family Development Studies, which can aslo be found at the back of the
Physical Sciences Building.
2. Accessibility- The degree to which a product, devise or environment is available to
other people. Distance to offices, schools, bus terminals and competitors.
The accessibility of resources in Los Baos is good and in a sense
acceptable. Goods, product or services are readily available in Los Baos, for one
there are a lot of shops, stores, and supermarkets that cater to the needs of
consumers, for example Robinsons Supermarket located at Los Baos, and the
different stores that offer clothing and food which makes these items accessible in
different areas of the province.
Los Baos as a whole contains a lot of accessible areas and buildings, within
the province there are numerous provinces where people work, and that there are
several schools within the area, one in PICARD, two within the UPLB campus as
some examples, meaning that some areas are relatively near or schools are very
accessible in some areas. There few official bus stops or terminals in Los Baos.
All around the province and campus there are a lot of competitors since nowadays

many food establishments are being founded and can serve as competition in the
future, particularly when it is within the same area.
The Institute of Human Nutrition is easily accessible for the students under
its college, College of Human Ecology. The reason behind this is them being
students of the said college, they know their way around the location. In contrast,
the students of other colleges and non-students of the university, find it difficult to
locate the place because they do not know where the institute is located even if
directions are already given. The location of the institute is quite hidden and
surrounded by other buildings, which is why it is difficult to find. It usually takes a
second or third explanation to grasp the directions.
3. Transportation System
The type of transportation service include jeepney which is the most
common public utility vehicle, tricycle, cars, pedicabs for narrow streets, trolleys,
and non-motor and motor boats for fishing. These are used not only by passengers
but in transporting goods as well. In remote areas like Barangay Bagong Silang, the
residents use horses in delivering fresh produceand other resource (Consolidated
BMIS, 2010).
The available transportations that people can utilized to arrive at the
Institute of Human Nutrition and Food are the public utility vehicles. Various
locations have a variety of ways which can they arrive at the Institute of Human
Nutrition and Food at the College of Human Ecology - University of the Philippines
Los Banos. An example of which is if an individual arriving from the Metro Manila
area, then said individual can utilize buses with the destination of Sta. Cruz (UP
College), then disembark at the Caltex Gasoline Station in Los Banos parallel to
the Olivarez Plaza. From there the individual should ride on a jeepney with the
placard labelled UP College, Kaliwa. After this, disembark at the unloading
station in front of Edible Garden near the intersection going to the College of
Engineering and Technology (CEAT) and University Police Force (UPF). Proceed
to walk towards the road on the right leading to the UPF and parallel to it is a
pavement which is called the dirt road. Then you can locate the Institute of
Human Nutrition and Food because there is an arch in front of the institution. Figure
2 shows the public utility vehicles to be used and the landmarks that will be helpful.
Another example is when an individual arriving from Sta. Cruz. From Sta.
Cruz, the individual could ride a bus which has a destination of Cubao or LRT
Buendia, or a jeepney with a placard Calamba Crossing. Both of these public
utility vehicles can disembark at the Olivarez Plaza and repeat the direction of the
previous instruction.
M
A
N
IL
A

Olivarez Plaza
parallel to Caltex
Gasoline Station

Edible Garden
inside UPLB
campus

Figure 2. Landmarks via public utility vehicles

4. Availability of Utilities
1. Communication
The most common means of communication in the town is the
cellular phones. Both residential and commercial transactions make use of
such. There are also post offices, LBC and JRS for letters and packages.
Local and international communication is also made possible by internet,
two-way radio, radio and television.
2. Electricity and Fuel
MERALCO and NAPOCOR are the service providers of electricity
in Los Banos. MERALCO provides services to a population of 95.39%
residents while NAPOCOR provides services to UPLB campus. Other
sources of electricity include Biogas and Generator.
3. Water Source
The Laguna Water District is the major provider of water services.
Secondary sources include deep well, artesian well, creek, river, spring/free
flow and lake. Residential and commercial infrastructure have piped water
supply. There are also other facilities available in Laguna Water District
such as fire hydrants, deep well and reservoir. In the remote area
particularly, Bagiong Silang, the water comes from the spring.

5. Zoning- Dividing an area into sections reserved from different purposes

Based on the given map of Los Baos, Figure 1, it shows that the different
areas in the province has already been classified according to their uses. Areas have
already been sectioned/zoned such as agricultural lands, shorelands, forests, and
vacant lots.

6. Adequacy of Plot Size for Proposed Project and Future Expansion

In general the space of Los Baos because there pieces of land such as
vacant lots or empty houses that can be used as s stepping stone in the establishment
of a business. Also the province of Los Baos is spacious with examples such as
fields, forests, and urban areas occupying its vast land area. UPLB is also
considered as one of the largest campuses in the country. In a sense space allocation
can be slightly easier than others due to proximity of some areas and the lack of
establishments in another.
RGQ was the chosen space for the building of the foodservice
establishment. The allotted space for the entire dining area is 841.5ft2. In line with
the guidelines on space allowances, the estimated dining space per seat is 12-16 ft2.
Based on the service area space requirement for straight line cafeterias, the allotted
number of service area is 350 ft2 per 100-175 seats. Since the planned number of
seats is 50, it was opted that the service area be lessened to 240 ft2. In summary, if
12 ft2 is the allotted dining space per seat for 50 number of seats, then there will be
600 ft2 dining space. If the 200 ft2 service area will be added to the aforementioned
dining space, 841.5 ft2 is adequate. Based on the guidelines, the typical size of
kitchen should be 1/3 of the dining area. When calculated, the actual measurement
that will be allotted for kitchen area is more than enough for the supposed 580.45
ft2 which is 1/3 of 841.5 ft2. With these, necessary adjustments will be done as to
maximize the space allotted for kitchen. If the variations in kitchen space in relation
to meals served is used, 100-200 meal load requires 500-1000 ft2 of kitchen space.
Hence, the allotted space for kitchen is more than adequate.

IV. Local Area Evaluation

A.

Area Growth Pattern

Based on the data regarding economic status of the head of the family in Los Baos

consolidated by the Barangay Management Information System (BMIS) in 2010, the Labor Force
Participation Rate (LFPR) is 57.68% out of the Civil Labor Force (CLF) of 80,387 individuals.
The LFPR can be further subdivided into 14,722 (33.72%) employed, 12,387 (15.40%)
underemployed, and 19,263 (23.96%) unemployed individuals.
Statistics shows that the highest number of employed head of the household belongs to
Barangay Batong Malake where the projected establishment is located. In accordance to the BMIS
data about the monthly income of the head of the family in 2010, the highest number is 7,786
families with monthly income of PHP 5,000- PHP 9,999. According to the National Statistics
Coordination Board (NSCB) in 2007, this range is below the Poverty Threshold Level (Region
IV) of PHP 16,531.00. The generated annual income of the municipality increased from Fiscal
Year 2011 to 2014 with PHP 179,403,768,01 to PHP 213,850,000.00. The same is observed from
the Barangay Annual Income from 2013 to 2014 with PHP 54,355,208.88 to PHP 58,486,245.03.
Based on the calculated values, there is an observable economic growth.
Based on the data on the land utilization of Los Banos in 2009, 14.92% of the total land
area is allocated for agriculture. The Comprehensive Land Use Plan of the municipality of Los
Baos aims to increase its utilization by 2020. A large amount of the total area for crops planted
in Los Baos is allocated for Coconut with 233.00 hectares. Evidently, numerous Buko Pie stands
are seen around the area. With regards to the data in livestocks raised and domesticated animal in
Los Baos, ducks have the most number with 22,187. It is apparent that numerous residents use
ducks as their major source of income. Hence, Agriculture is one of the major sources of income
in the municipality. The utilization of the lands for agriculture aims to increase the employment
rate for the municipality.
Also, the municipality capitalizes on its tourist sites and location. The tourist sites are
namely: tourist attractions, historical landmarks, museums, research and development and home
grown products. With the location, the makiling springs caused by Mount Makilings high
elevation resulted to numerous resorts around the area. Their current plan to ease the economic

status is through the improvement in tourism and the endorsement of Los Baos Therapeutic
Massage Center & Health Spa.
With infrastructure, all of the roads in the municipality are cemented. However, some of
the Barangay and Municipal roads are still unpaved. In 2010, P129.7 M was used for the purpose
of improvement and construction of roads, pathways, drainage system, school buildings and other
facilities. These improvements are signs of a growing economy.
As of 2014, there are 2,448 registered Businesses in the Los Baos based on the records of
the Municipality. Around the University of the Philippines Los Baos (UPLB) campus, there is an
evident increase in the number of establishments, including the newly opened Centro Mall, Casa
Bulgogi, Piknikan, etc. This increase suggests that opening a business around the area may be
lucrative.
C.

Distance to Demand Generating Facilities

The proposed carinderia buffet is situated in the University of the Philippines Los Baos

at the College of Human Ecology (CHE), particularly at the Institute of Human Nutrition and Food
(IHNF). Inside the university, there are various dormitories and housing programs that are
available for students, professors and employees of the university. For students, there are 11
available housing options. These housing options can be seen in Table 1 together with its capacity
and short description. The housing of the staff is located inside the campus. Employees may opt
to choose from the following: Apartment, Bungalow, Duplex and Two-Storey.
Table 1.0 Housing options for students within campus and its capacity
Name

Capacity

Mens Residence Hall 646 Residents

(MRH)
Womens Residence Hall 4 dormitory buildings
(WRH)

with 92 rooms and 44

student beds

New Dormitory (New 300 Residents

Dorm)
Veterinary

Medicine Four

(VetMed) Residence

Buildings

with

maximum capacity of
280 beds for men and
women

The International House

124 occupants, 6 guest

room for transients

New Forestry Residence 156

Hall (New FOREHA)

freshmen

and

upperclassmen.

Makiling Residence Hall 112 occupants

(MAREHA)
Forestry Residence Hall 114 upper class men
(FOREHA)
Agricultural Credit and
Cooperative

Institute

(ACCI) Hall- Lower and

56 Female Freshman

Upper
Agricultural

Training 30

freshmen

Center-National Training upperclassmen

Center

and
both

(ATC-NTC) male and female.

Residence Hall

There is also a hospital within the perimeter of UPLB namely, the University Health
Service (Infirmary). It has a 30- bed capacity that accommodates anyone who visits. There are
private schools inside the university namely the Maquiling School Inc. and Christian School Intl
(CSI) and The Learning Place. Maquiling School Inc. and CSI have students from pre-elementary
to high school while The Learning Place has only pre-elementary and elementary students. In

2014, Maquiling School Inc. had a total of 1275 students CSI had 1066 students and The Learning
Place had 111 students. All schools are composed of mainly elementary students. There are also
government learning centers in the university, namely, Day Care Laboratory UPLB Human
Ecology Family and Development Studies and Child Development Laboratory UPLB Human
Ecology Family and Development Studies. In 2014, the total number of students of both centers
are 84.
Other than the academic and research programs of UPLB, there are other agencies inside
the university with hundreds of employees. These are namely; Philippine Rice Research
Institute(PhilRice), Rural Economic Development and Renewable Energy Center, Regional
Training Program on Food and Nutrition Planning, Philippine Carabao Center, Microbiology and
Biotechnology Laboratories, National Crop Protection Center(NCPC), South East Asian Regional
Center for Graduate Studies and Research in Agriculture(SEARCA), Philippine Agrometeorology
Station, Forest Products and Research Development Institute, Department of Forest Products and
Paper Science, ASEAN Centre for Biodiversity and Ecosystems Research and Development
Bureau, Agricultural Training Institute Region IV-A, Boy Scouts of the Philippines Jamboree,
Commission on Audit (COA) UPLB, Credit and Development Cooperation, Local Government
Academy, Department of Interior and Local Government, University of the Philippines Provident
Fund and UPLB Foundation Inc.
There are two congregations found within the UPLB campus namely the United Church of
Christ in the Philippines (UCCP) Church among the Palms and the St. Therese of Child Jesus
Parish. There are four banks within the campus namely; Land Bank, Philippine National Bank
(PNB), Plantersbank and Veterans Bank. There are also lodging options for alumnis, guests and
groups available within campus namely; UPLB Executive Guest House, the UPLB Alumni Center,
Obdulia Sison Hall (formerly the Continuing Education Center) and SEARCA Hotel.
B. Visual Appeal and Attractions of the Area
Los Baos is known as the Special Science and Nature City of the Philippines having widevariety tourist and worthwhile spots to visit in. It is a place wherein people from other city spend
time to experience the thermal hot spring resorts whether may it be as public private that are
famous for this city because it has a green environment having free from pollution air and many
agricultural sites and farms.

There are more various natural attractions, museums, institutions and historical landmarks
around UPLB and Batong Malake that are visited by tourists and locals. Within the university, its
boundaries are as follows: Physical Sciences (PhySci) Building in front; Math Building at the back;
New College of Arts and Sciences (NCAS) Main, CAS College of Arts and Sciences Annex (CAS)
2 and Main CAS Building on its right and UPLB Police Force and Philippine National Bank (PNB)
on its left. Table 1 shows the various Attractions in Los Baos that is within the perimeter of UPLB
and Batong Malake as well as its distance from the location.

Table 1.1 Tourist Attractions within Batong Malake and its distance from IHNF
Name

Location

Distance from IHNF

Nature Attractions
Makiling Botanic Gardens

UPLB

1.9 km

Mt. Makiling

Mt. Makiling

2.0 km

Mud Springs and Flat Rocks

Mt. Makiling

3.2 km

Historical Landmark
Boy Scouts of the Philippines

Batong Malake

2.6 km

Batong Malake

5.2 via Jamboree Road

Jamboree Camp

Natural Arts Center

7.5 via Manila Road

Baker Hall

UPLB, Batong Malake

650 m via via Harold Cuzner

Royal Palm Ave and Mariano
M. Mondonedo Ave
700 m via Andres P. Aglibut
Ave and Mariano M.
Mondonedo Ave

Rizal Centenary Carillon

UPLB, Batong Malake

Tower

900 m via Harold Cuzner

Royal Palm Ave and Jose B.
Juliano Ave

1 km via Jose B. Juliano Ave

and via Harold Cuzner Royal
Palm Ave and Mariano M.
Mondonedo Ave
St. Therese Parish

UPLB, Batong Malake

450 m via Victoria M Ela Ave

500 m via Luz U. Oate
550 m via Pedro R. Sandoval
Ave and Victoria M Ela Ave

Trace Aquatics Complex

Batong Malake

2.2 km via Lopez Ave

2.3 km via Ruby St and Lopez
Ave
2.6 via Ruby St

Museums
Museum of Natural History

UPLB, Batong Malake

1.8 km

Rice World

IRRI

3.1 km

Research and Development

International Rice Institute

Batong Malake

List of Additional Tourist Attractions within Los Baos

Nature Attractions
1.
Alligator Lake (Enchanted Lake)
2.
Dampalit Falls
3.
Magnetic Hill
4.
Mt. Makiling
5.
Makiling Botanic Gardens
6.
Mud Springs and Flat Rocks
Historical Landmark
1.
Boy Scouts of the Philippines
Jamboree Camp
2.
Homma-Yamashita Site
3.
National Arts Center
4.
Old Pantalan
5.
Gen. Paciano Rizal Shrine/Paciano
Rizal Park
6.
Baker Hall
7.
Rizal Centenary Carillon Tower
8.
Immaculate Concepcion Church
9.
St. Therese Parish
10.
Trace Aquatics Complex
Museum
1.
Museum of Natural History
2.
Rice World
Research and Development
1.
International Rice Research Institute
2.
University of the Philippines Los
Baos
3.
Los Baos Eco-Waste Processing
Center
Home grown products
1.
Buko Pie/Espasol
2.
Handmade Paper
3.
Dried Flowers

1.9 km

D. Proximity of Commercial Centers

Los Banos is being commercialized very fast as technology affects the lifestyle of the city.
People tend to find new establishments and trends unlike before when this place has a simple and
humble living based on agricultural living. Commercial centers are establishments wherein social
and economical aspects are the bases for the putting up the building. Therefore, with the fast
approaching of innovations, many centers are being built and are found inside the vicinity.
Table 1.2 List of the following commercial centers around the proposed establishment
COMMERCIAL CENTER

LOCATION

DISTANCE

7- Eleven Convenience Store

Grove, UPLB
Agapita, LB
UPLB
Lopez Avenue, Batong Malake
Vega Center
Centtro Mall, Lopez Avenue
Vega Center,
Vega Center,
Lopez Avenue, Batong Malake
Centtro Mall, Lopez Avenue
Lopez Avenue, Batong Malake
Lopez Avenue, Batong Malake

630m
1.7km
250m
750m
450m
750m
450m
452m
450m
750m
750m
2.1km

SEARCA Hotel
UPLB ICs Bar and Caf
Black n Brew
Jollibee
McDonalds
UPLB Chowking
UPLB KFC
SM Savemore
Star Commercial
Robinsons Supermarket

E. Labor Availability
The availability of labor is one important factor in a business for it to be successful. It is
depending on the efficiency and effectiveness of the workers when they work. In Los Banos, there
are many opportunities for the citizens to have jobs as the city launches and build new
establishments for its growth. Added to that, the unemployment rate of the citizens of the city (as
seen in Table.) is higher or same with those employed. Hence, the availability of labor for this
study is abundant. Also considering the number of those out of school youth can be used as a
supporting data for the availability of labor as those students has a tendency to find a job for them
to go back to school.

Table 1.3 Employment Status in Los Baos

Consolidated BMIS, 2010

Barangay

No. of Employed

No. Underemployed

No. of Unemployed

Anos

1,297

1,427

1,064

Bagong Silang

100

75

114

Bambang

524

706

2,590

Batong Malake

2,405

438

1031

Baybayin

307

193

203

Bayog

1,415

1662

1,462

Lalakay

910

824

1,701

Maahas

1,101

932

1,257

Malinta

438

757

1,430

Mayondon

1,390

3,382

2,660

San Antonio

1,386

1,037

1,446

Tadlac

758

834

2,699

Timugan

726

468

Tuntungin-Putho

1,965

120

1,138

TOTAL

14,722

12,387

19,263

% to Total

33.72

15.40

23.96

*head of the family

Table 1.4 Monthly Income depending on the no. of head per family
Income (P)

No. of head of the

family

below 1,999

1,132

2,000-2,999

1,553

3,000-3,999

2,528

4,000-4,999

1,812

5,000-9,999

7,786

10,000-14,999

6,554

15,000-19,999

2,016

20,000 above

3,545

Table 1.5 Out of school youth in Los Baos

Consolidated BMIS, 2010

Barangay

Out of School Youth

Anos

443

Bagong Silang

57

Bambang

1,201

Batong Malake

559

Baybayin

63

Bayog

1,186

Lalakay

883

Maahas

645

Malinta

692

Mayondon

1,330

San Antonio

1,290

Tadlac

447

Timugan

544

Tuntungin-Putho

665

Total

10,005

V. MARKET ANALYSIS

A. Demand for F & B Facilities

Market Analysis describes all the buyers and sellers involved in the actual or potential
transactions over some goods and services. A survey was conducted which was responded by
106 people with their ages ranging from 17 to 23. Among this number of respondents, majority
are students which is 84 % of the total respondents, some are young professionals and
unemployed graduate students.
Elements:
Product. The business concept is a buffet type of food service. Basically, it will be a self-service
type wherein all the food including the water will be acquired by the customers in the service
counters. Menu offering include variety of meat, poultry and fish viand, soup viand, vegetables,
snacks, dessert, fruits, and drinks. Table 1 shows the preferred menu items of the respondents
along with the obtained percentages.
Table 1. Menu preferences of respondents in different categories
Meat/
poultry/
fish viand
LechonK
awali

(%)

Soup
Viand

(%)

Veget
able

(%)

Snack

(%)

Dess
ert

71

87

Karekare

84

Palab
ok

62

Sisig

64

Siniga
ngnaB
aboy
Bulalo

79

55

55

Nilaga

58

Spagh
etti
Lumpi
ang
Shang
hai

63

Fried
Chicken

Pinak
bet
Mong
gogis
ado

Ice
71
Crea
m
Lech 59
e flan
Halo- 43
halo

Bicol
Express
Chicken
Inasal

45

43

41

(%)

Frui
ts

(%)

Drinks

(%
)

Man
go

91

Sagot
Gulaman

68

Mel
on
Mix
ed
Frui
ts

51

Buko
Juice
Iced Tea

61

52

46

Price. According to the survey conducted, the target market are willing to spend Php 100 150
which is 54% of the total respondents followed by Php 150 200 for the buffet. This can be
reflected to the current employment status of the respondents. Majority of them, specifically 27
% of the total respondents usually spend Php 500 700 for food in weekly basis considering that
they are willing to dine in in the buffet once to twice a week.
Promotion. Since most of the food establishments publishes promotional materials online, it will
be considered. For sure, students and young professionals will be easier to know about the buffet

66

inside campus. A page in facebook and other social media sites may contain the directions on
how to get there a map and picture of the logo and the menu items to be served.
Place. The food service establishment will be built on the former student lounge building of the
College of Human Ecology, Institute of Human Nutrition and Food near the Bio Assay building
inside UPLB.
Product Positioning
The marketing strategy would basically include the brand name of the food service establishment
which is the first Buffet inside the UPLB campus. The promotion will be planned to appeal to the
students and faculty who particularly would want to experience buffet without having the hassle
of travelling a long distance. To communicate with the customers, publicity materials will be
used such as flyers and tarpaulin. Since it is located in the campus, the bulletin boards in each
college will be utilized given the permission. There will also be flyers on the vicinity of the
buffet area to reach out to customers outside the campus.
Competitive Positioning
The target customers will be defined as to determine the scope of the market. The competitive
advantage of the foodservice establishment is the type of food service itself which is a buffet.
The customers, particularly the students who have long breaks, enough to have a buffet and
given their want to eat larger quantity of food and wider variety of foods in a meal will mostly be
the customers. In line with the other food establishments, it is new since the target market will
have a chance to experience dining in a buffet at a lower price, still considering the types of food
they usually eat.
How to choose market wisely?
The place of the food service establishment is accessible to students and faculty inside campus. It
is not positioned in crowded market since it is the only food establishment offering buffet in the
specific area inside campus. Since the faculty of different colleges- specifically in IHNF,
students, and other young professionals are willing to experience the service, the marketability is
perceived as average to high.
Positioning Options
The FS will be having a positioning by product and services attributes. The eat-all-you-can with
affordability and accessibility features may be used. Considering that the target market prefer a
cozy place for dining in, the buffet cafeteria will be in between of having a classy look or themed
appearance of the interior. It may also be emphasized that the students and faculty and other
customers within LB will get to experience buffet of local cuisines without travelling far
distance.

B. Competitive Check
The location of the food establishment that is to be put up is at the Institute of Nutrition
and Food in the College of Human Ecology. There is a lot of competition inside and outside the
campus that serves offers various types of cuisines and services. Inside the campus, the
competitions are as follows: University Cafeteria (UCaf), Berris Cuisine, Students Union
Building, College Consumers Cooperative Canteen and the Food Stalls inside the Physical
Sciences Building (PhySci).
In the process of analysing the competition, 3 food establishments around the area were
interviewed. These establishments are namely, Bonitos Bar and Restaurant, Food Los Baos and
UCaf. The interview questionnaire can be seen in Figure 1. The entire interview transcript can be
seen in Appendix 1. There are various similarities and differences in the answers of the General
Manager or Supervisor of the establishments. With business hours, it is different for every
establishment. However, it was observed that establishments outside open and close at later hours
than the establishments inside the campus. Also, establishments outside operate during the
weekends. For the customers are loyal who are either students or professors of the university. The
products that are offered by all of the interviewed establishments are diverse with the presence of
all the food groups defined by the Food Exchange List. It can be observed that the average price
of the food offered from the establishments is Php 150. All of the establishments are practicing the
Informal Buying Method. Some of the products are acquired on supermarkets and wet markets
while others are from a supplier that delivers weekly. Their profitable products are emphasized in
their menu. There is no observable pattern on the best sellers of the various establishments. Among
the 3 establishment, 2 practice marketing strategies namely Bonitos and the UCaf. Since Bonitos
is a larger establishment compared to the UCaf, they are able to invest more on their marketing
strategies. Most of the establishments believe that their edge is the assurance that their products
are consistently of high quality. Among all the establishments, there are no evident plans for
expansion at the moment. In the case of Food Los Baos, the owner emphasized that they do not
plan to expand since running the business is very costly. They opt to invest on other business rather
than expanding. All of the establishments consider being able to serve to provide specific types of
service to people like giving a healthier option or providing a The cons are high operating cost,
staffing problems and breaks in between semesters.

The method that is usually used in competitive check is the analysis of the Strengths,
Weaknesses, Opportunities and Threats or the SWOT analysis. Considering that the various
competitions around the area, a SWOT Matrix was opted in order to maximize the customers. The
SWOT analysis can be seen in Table 1.
Table 1.SWOT Matrix of the proposed establishment
External/ Internal

Strengths
Weaknesses
The establishment will be The location of the
the first buffet within the
proposed establishment is
vicinity
hidden or not easily seen
For a buffet the prices in
The space inside the
the proposed
proposed establishment is
establishment are lower
limited
The managing team is
The proposed
composed of students
establishment is new and
majoring in Nutrition and
not yet established
Dietetics. Hence, it can be All of the members have
assured that they have
no experience in running
taken various courses
a restaurant
involving food service,
Members do not know
clinical nutrition and food
each other well yet and
safety.
are unaware of each
The team is provided with
others Strengths and
unlimited resources may
Weaknesses.
be used as they see fit.
Food pattern of each
The family business of
individual is unique
one of the managing
which may be difficult to
members is Pest control.
forecast. This may lead to
This means that the
either food wastage or
establishment will be
shortage.
regularly monitored for
High operational cost
pests.
because of the type of
The family business of
foodservice planned
one of the managing
which is conventional.
members is farming
Limited natural lighting
particularly rice and
at the location.
organic vegetables like
High food cost because
Pechay, Tomatoes and
menu is offered at
Okra. Hence, these
unlimited amounts. This
products can be sold to
is evident in the Financial
the establishment at a
Analysis of the proposed
lower price.
facility ( Chapter VI, Part

Some of the members

have a background on
entrepreneurship through
their families.
One of the members has
a relative who owns a
restaurant.
Two of the members are
locals of Pangasinan and
Bicol.
The parents of one of the
members are from Nueva
Ecija and Bulacan.
One of the members is
knowledgeable on dishes
from Mindanao.
Father of one of the
members is an Engineer.
Some of the members
conducted an In-depthstudy of a buffet which
required them to have a
50-hour exposure to the
establishment. Hence, a
firsthand experience on
buffets is ensured.

F) with amounted to 45%

of the total sales.

SO Strategies
Since members of the
group came from
different areas, they may
be able to produce
authentic regional
dishes.
Since the area is near
and accessible for many
students and
professionals with it
being in the center o the
campus and being the
first buffet in the area it
can entice people to eat
in the establishment
Since the establishment
is new it can pique the

W.O Strategies
The establishment can
target IHNF students,
staff, and other
professionals since they
are the ones who are
near the area of the
establishment
The establishment can
use the image of being
Fresh or New to entice
customers to eat in the
restaurant

Opportunities
The location of the
proposed establishment
are near the students and
professionals
Location is easily
accessible to students of
IHNF and other
neighboring colleges.
Since the establishment is
situated inside a
University, target market
is expected to be
knowledgeable about the
importance of food
quality.
The establishment may
utilize the investment of
the municipality on

Agriculture through the

use of raw materials that
have a high supply in the
area.
The constant availability
of food caters to the
current customers who are
cash rich, time poor.
The proposed
establishment is new

curiosity of the
customers
The contact persons of
the members can be used
in the supply and
management of the
proposed establishment
Since the establishment
is new or fresh it has
little limitations
compared to other food
services
Contacts of the members
can also help reduce
initial costs in putting up
the establishment

Threats
S.T. strategies
W.T. strategies
The food costs of the
Even if there are many
The management can
proposed establishment
competitors in the area
look for quality but
are high which accounts
the establishment will be
cheaper supplies to
to 45% of the total sales.
the only buffet within the
control and reduce food
vicinity
costs
There are many food
establishments near the
Since the management
Employ resource/energy
area
are also students and
saving techniques to
from IHNF they have an
lessen operational costs
The proposed
insight on the spending
establishment is within
The establishment can
capacity of possible
the campus, thus it is
also accept OJTs to
customers
subjected to curfew
lessen labor costs
regulations
Offer promos or freebies
Do constant surveys or
to encourage customers
interviews to get a more
There are more
who usually eat in
established restaurants
accurate read on the
competitor
around the area.
spending capability and
establishments to eat in
eating patterns of
The student population,
the
restaurant
students
which is more than half of
the target market, is
budget constrained.
Expected decrease in sales
during summer.
Most of customers of the
interviewed established
restaurants are loyal.

Competitive Check
Owner/General Manager
Name of Establishment:
Type of foodservice:
Type of Customers:
Questions:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

What time is your business hour?

Who are the usual customers? Are there loyal customers?
What are the products you offer?
What are the prices of the products?
Where do you buy the raw materials?
What are the profitable products you have?
What are your marketing strategies?
What are the pros and cons of having this foodservice establishment?
What is your competitive edge?
Do you plan on extending your business?

Figure 1.Questionnaire for Competitive Check interview

VI. PROPOSED FACILITY

A. Type of Operation and Services
1. Purchasing
The proposed establishment will practice prime vendor or one-step method as well as
informal, open market buying. It is the method to use as a buffet will need a lot of ingredients; thus
giving an opportunity to decrease the cost if the company has a loyal supplier all throughout. As a
starting business, suppliers will not be fully capable to supply the needed ingredients daily. That
is why informal, open market buying will also be implemented; especially whenever the stock for
the day or for the allotted time ran out. Nearby groceries and supermarkets around the vicinity has
high standard goods; ensuring the quality of each needed ingredient.
With mixing open-market buying, stocks will not spoil easily as the quantities of the
ingredients are being controlled whenever purchasing; hence lowering the food lost and waste.
Also, it opens a wide-range of variety of ingredients to choose from and they are not limited to the
brand of the suppliers. It will also decrease the chance of cancelling or unavailability of a certain
food in the cycle menu whenever the need arises. On the other hand, one disadvantage is that the
quality of ingredients might not be on the standardized one it might not be maintained as the
required specifications are unavailable. Lastly, it can account into more pricy and higher cost of
ingredients depending on the brand chosen.
Order slips will be prepared every Tuesdays and Thursdays. On Mondays and Thursdays
will be the purchasing schedule and the goods bought will last for 3 days of operation.

Figure 1. Sample purchase order form

2. Receiving and Storing Practices
To ensure quality of ingredients delivered or will be received, the storeroom clerk or
personnel in charge must be strict in checking specifications. The receiving will happen at the
morning around 6:00am at the backside of the kitchen to give ample time for the cook to prepare
the dishes from the cycle menu. The market order should be tallied with the delivery slip to be able
to counter check the amount of the delivery. The method to be implemented will be invoice
receiving.
Whenever receiving, dry items can be directly stocked in the kitchen room such as fruits,
vegetables and canned goods while the wet ones must be weighed first and then clean and prepare
before stocking for sanitation, proper hygiene and storage. The location of the storage room is
located near the receiving area. It must be carefully executed to decrease food lost in the operation.
Proper storage, with the use of right refrigerator, freezer and standard temperature control, to keep
and maintain the stock or ingredients to their optimum quality while inside the storage room. In
the storeroom, goods and ingredients should be arranged by order according to type; fruits,
vegetables, milk, canned goods and others. First in and First out (FIFO) should be implemented in
order to assure proper rotation and avoid wastage of ingredients when it expires. The establishment
will follow the recommended distance of the goods from the floor, which is 12 , from the ceiling,
which is 18, and the distance from the walls that is 2.

The method of inventory that will be implemented will be both perpetual and physical
inventory. It will be done every after operation in the evening to ensure that there are enough
ingredients for the operation on the next morning. The stocks will be carefully checked by the
storeroom clerk or personnel in charge; and in cases there is a need to reorder or to re-fill the stock,
the next morning, the marketer will buy around the supermarkets.

Figure 2.0 A sample form of Bin Card for stocks

3. Preparation and Production Management
Standardized recipes must be followed in order to maintain the quality every single time
the customers will dine-in. In preparing, the ingredients must be carefully measured for
standardization. Each weight should be included in the recipes and must be followed strictly. The
the finest quality of ingredients will be ordered at suppliers and the cook must be able to prepare
the foods at its best. There will be no sections inside the kitchen unlike in other buffet restaurants
as this company is only a small one. This study will start on having one cook that will prepare all
the dishes. The operating hours will be starting at 10:00am-2:00pm and 5:00pm-9:00pm. Before
the start of the service, it is the given time to let the chef prepare the dishes; including the
marinating the ingredients if ever needed by the dish.

4. Service Management
For the service, this establishment will acquire semi-formal buffet style wherein the service
is self-service while also, they can ask for the assistance of the waiter around the room. The waiter
can be asked to get water or any needed necessities of the customers to give good service.
The company will offer different set of Filipino dishes having a cycle menu, as well as
Filipino desserts and beverages. The buffet is expecting a 2.0 turn-over rate per service, hence
expecting that customers will be there for a long time. There will be no take-out service as the food
must be cleared first before leaving the establishment. Every time the customer will get another
plate, the former plate must be clear from leftovers to avoid food waste and loss. There will be a
50php fine if the customer cannot eat the remaining food in his/her plate. Also, paper straws will
be used to help in environmental campaigns.
The establishment will entertain bulk orders and small events catering to increase the profit
and marketing and publicity also of this company. Also, they can accommodate venue
reservations for any occasion like birthday parties, family reunions, church events, or even
corporate meetings for a small group of 10 to 30 people. Organization sponsorship will also be
considered as it may attract customers and activities around the campus from the student
organizations.
Operating hours will be from 10:00am to 2:00pm for the lunch buffet and will start again
from 5:00pm to 9:00pm for dinner buffet. The restaurant will only open from Mondays to Fridays.
5. Safety and Sanitation
First, all kitchen utensils and equipment must be clean and sanitized at all times. It must be
strict in implementing that all utensils must be washed with detergent and water followed by
sanitizing with use of disinfecting solution. It must be also free from any contamination of insects,
rodents and air; thus must be placed in a plate and utensils shelf after drying.
Next, in handling the food, all kitchen staff must wear proper and complete uniform
whenever inside the facility. They must wear hairnet to avoid hair and other contamination from
the face to reach the food, plastic gloves whenever touching the food to avoid contamination, face
mask and apron.

In preparing the food, it must be strictly, no cross contamination for the meat and
vegetables. Different chopping boards per food group will be provided having different set of
color; blue, red, yellow, and green.
For the flooring, it must be always clean and dry. A sanitizing solution must also be used
in cleaning the floor. Whenever there will be spill and smudges, personnel must be quickly tasked
or they must know to clean it right away to avoid slippery and accidents inside the kitchen. In the
dining, mopping must be done before the start of the service and in between service if needed and
must clean again after the service.
For the comfort rooms, it must stay clean and fragrant at all times. The employee in charge
must regularly clean and visit the comfort room to ensure its cleanliness. It would be very
unpleasant and might affect the dining experience of the customers if the room is dirty.
Lastly, posters and reminders must be posted around the kitchen and preparation area to
increase the awareness of each employee. Then, pest control services must also be availed to avoid
rodents, flies, insects and other animals that are prone to contamination to roam around the
facilities. Fire extinguishers will also be provided for safety.
It is very important to make sure that all staff are following these rules as the health and
safety of the customers depend on the people working behind the good food. It will be useless for
a high quality and standard food if sanitation will not be practiced and implemented.
B. Location and Size
The proposed food establishment of the group will be located within the campus of the
University of the Philippines Los Baos, Laguna, specifically it located at the Institute of Human
Nutrition and Food (IHNF), College of Human Ecology. The room for the establishment itself is
at the side of IHNF, near the pathway to the DHFDS of the College of Human Ecology. There are
many distinguishing land marks near the proposed establishment if one wishes to go there. Of
course there is the building on which it is built in, also known as the RGQ, the room is located at
the west side of the building.
Near the back of the building is the Bio Assay building, at its left side or west side is
DHFDS. Another is the CDL or a child day care. Another noticeable building near the proposed
establishment is the Physical Sciences Building, Main Building of the College of Human Ecology,

and the University Police Force. Food establishments that are near the proposed establishment are
the University Caf, and the food kiosks at the Physical Sciences Building.
There also convenient roads that a person can take to go to the food establishment. One
well known road near the establishment is the Dirt Road which is the paved road at the front of
IHNF and DHFDS. Another is the road that starts from the Math Building that stops near the front
of the College of Human and Ecology Research and Extension, or near the Bio Assay Building.
Another road starts from the front of the St. Therese of the Child Jesus Parish and goes along the
CDL, DHFDS, and a garden at the left side, which will end near the University Police Force. If
one were to come from the outside by walking they can simply go to IHNF through the campus, if
they are within a jeep, they can go ride a jeep with a Kaliwa sign and go off the jeep near the
Physical Sciences Building as a landmark or the University Police Force.

C. Menu Selection and Pricing

Table 6. Menu analysis of the viands of the establishment.
MENU ITEMS
PROCESS REQUIRED
WORK SPACE
Chopping,
Table
Bicol Express
Frying

Table

Lechon Kawali
Pinakbet
(Tagalog)

Chopping,

Table

Pork Sisig

Chopping,

Table

Chicken adobo

Stewing, Boiling

Table

Pork sinigang

Table

Kare-kare

Chopping,Stewing,
Boiling
Chopping,Stewing,
Boiling
Chopping, Stewing,
Boiling

Fried Tilapia

Frying

Table

Adobong Pusit

Stewing, Boiling

Table

Bulalo

Table
Table

EQUIPMENT NEEDS
Preparation Table, Induction
Cooker
Preparation Table, Induction
Cooker, Deep Fryer
Preparation Table, Induction
Cooker
Preparation Table, Induction
Cooker
Preparation Table, Induction
Cooker
Preparation Table, Induction
Cooker
Preparation Table, Induction
Cooker
Preparation Table, Induction
Cooker
Preparation Table, Induction
Cooker, Deep Fryer
Preparation Table, Induction
Cooker

Dinengdeng
Tinola
Ginataang
Kalabasa

Chopping,Stewing,
Boiling
Chopping,Stewing,
Boiling
Chopping,Sauting

Table
Table
Table

Table 5.0 A 1-week Sample Cycle Menu of CHErinderia

MENU
Monday
Tuesday
Wednesday
Chicken adobo
Bulalo
Pork Sisig
Kare-kare
Lechon Kawali
Tinola
Fried Tilapia
Pinakbet
(Tagalog)

Adobong Pusit
Ginataang
Kalabasa

Preparation Table, Induction

Cooker
Preparation Table, Induction
Cooker
Preparation Table, Induction
Cooker

Dinengdeng
Pinakbet
(Tagalog)

Thursday
Pork sinigang
Lechon Kawali

Friday
Bicol Express
Chicken adobo

Fried Tilapia
Ginataang
Kalabasa

Adobong Pusit
Pinakbet
(Tagalog)

This is a 1-week sample cycle menu composing of all the viands offered by CHErinderia. It is
based on the distribution of 1 fish viand and 1 vegetable viand, and 2 meat viand either chicken
or pork. It is also based on the texture, food composition and taste of the viands; assuring that it
is well-balanced and palatable.

Table 4.0 Food Costing and Menu Pricing of the company.

Bicol Express
Ingredient
Coconut Milk
Pork Belly
Shrimp Paste
Garlic
Thai chili or Serrano
pepper
Onion
Oil
Salt
Pepper
Total(PHP)
Lechon Kawali

Amount
3 cups
0.90 kg
1 kg
124.95 g
30 g

Unit Cost(PHP)
Php 20/ cup
160/kg
Php100/kg
50/kg
Php 40/kg

Total Cost(PHP)
499.8
1,199.52
100
6.25
10

0.83 kg
249 mL
20.825 g
20.825 g

Php 40/kg
49.5/L
Php 16/30 g
16/30 g

33.32
12.37
10.41
10. 41
1,882.08

Ingredient
Pork belly
Salt
Pepper Corn
Bay Leaves
Oil
Total(PHP)
Pinakbet (Tagalog)
Ingredient
Pork
Egg plant
Bitter melon
Squash
Tomato
Onion
Ginger
Garlic
Okra
String beans
Shrimp Paste
Oil
Salt
Pepper
Total(PHP)
Pork Sisig
Ingredient
Pig ears
Pork Belly
Onion
Soy Sauce
Black pepper
,Ground
Ginger
Garlic
Calamansi
mayonnaise
Salt
Total(PHP)
Chicken adobo
Ingredient
Chicken
Garlic

Amount
0.90 kg
250 g
250g
42 pieces
5.92 L

Unit Cost(PHP)
160/kg
16/30 g
16/30g
Php 2/piece
Php49.5/L

Total Cost(PHP)
1,199.52
125
125
84
293.04
1,826.56

Amount
0.11 kg
1.25 kg
1.25 kg
1.25 kg
1.25
2.5
187. 5 g
375 g
3.125 kg
3.125 kg
kg
0.5625
31.25 g
31.25 g

Unit Cost(PHP)
Php 160/kg
Php 35/kg
40/kg
Php 35/kg
30/kg
Php 40/kg
20/kg
50/kg
Php 30/kg
Php 30/kg
100/kg
49.5/L
16/30 g
16/30 g

Total Cost(PHP)
220
43.75
50
43.75
37.5
100
3.75
18.75
93.75
93.75
75
27.84
15.625
15.625
839.09

Amount
3.74 kg
5.66 kg
0.833 kg
374.85 mL
20.825 g

Unit Cost(PHP)
Php 140/kg
Php 160/kg
Php 40/kg
14.50/500 ml
16/30 g

Total Cost(PHP)
523.6
905.6
33.32
10.87
10.4125

0.833 kg
20. 825 g
0.58
374.84 mL
41.46 g

Amount
12.5 kg
375 g

Php 20/kg
80/40 g
Php 35/kg
72/220 ml
6.75/150g

Unit Cost(PHP)
125/kg
50/kg

16.66
41.65
20.3
123.70
1.86
1,696.97

Total Cost(PHP)
1,562.50
18.25

Bay Leaves
Vinegar
Soy Sauce
Pepper Corn
Total(PHP)

62 pcs
750 mL
1481.25
12.5T (187.5g)

5/pack
13/350ml
15/350ml
16/30g

31
27.86
63.48
100
1,803.59

Pork sinigang
Ingredient
Pork belly
Spinach(kangkong)
Fish sauce
String beans
Tomato
Chilli
Oil
Onion
Taro
Total(PHP)

Amount
8.3 kg
8 bundles
373.5 ml
8 bundles(2 kg)
17 pcs.
25 pcs.
124.5g
8 pcs.
17 pcs.

Unit Cost(PHP)
160/kg
15/ bundle
18/350 ml
30/kg
30/kg
40/kg
145/L
40/kg
30/kg

Total Cost(PHP)
1,328
120
19.21
60
42.5
10
18.05
40
60
1,697.76

Bulalo
Ingredient
Beef shank
Cabbage
Pechay
Corn
Pepper corn
Green onion
Total(PHP)

Amount
12.5 kg
2187.5 kg
13 bundles
37.5 pcs.
25T (375g)
118.5 g

Unit Cost(PHP)
130/kg
30/kg
40/kg
50/kg
16/30kg
20/kg

Total Cost(PHP)
1,625
65.63
130
56.25
200
2.37
2,079.25

Kare-kare
Ingredient
Pechay
String beans
Eggplant
Peanut
Shrimp paste
Butter
Anato seeds
Garlic
Onion
Total(PHP)

Amount
8 bundles
8 bundles
33 pcs.
8 cups (1896g)
118.5 g
118.5 g
118.5 g
8.3T (124.5 g)
8.3 pcs. (300 g)

Unit Cost(PHP)
40/kg
30/kg
35/kg
30/kg
89/jar
75/bottle
10/50g
50/kg
40/kg

Total Cost(PHP)
80
60
115.5
56.88
30.13
25.39
23.7
6.23
20
417.83

Fried Tilapia
Ingredient
Tilapia

Amount
8.75 kg

Unit Cost(PHP)
85/kg

Total Cost(PHP)
743.75

Salt
Cooking Oil
Total(PHP)

1.25 g
3L

6.75/g
49.5/L

8.43
148.5
900.68

Adobong Pusit
Ingredient
Squid
Onion
Tomato
Soy sauce
Vinegar
Garlic
Sugar
Oil
Total(PHP)

Amount
7.5 kg
0.42 kg
kg
1L
1L
208 g
41.65
83.3 mL

Unit Cost(PHP)
200/kg
40/kg
30/kg
14.50/500 ml
10.50/350 ml
50/kg
42/kg
49.5/L

Total Cost(PHP)
1,516.09
16.66
15
29
30
10.41
1.74
4.12
1,623.02

Dinengdeng
Ingredient
Milk Fish
Malunggay
Okra
Sitaw
Ampalaya
Bagoong
Ginger
Tomato
Onion
Total(PHP)

Amount
6 kg
25
37.5
12.5 bundle
7 kg
562.5
437.5
kg
625

Unit Cost(PHP)
100/kg
5/bundle
5/bundle
5/bundle
40/kg
10/100 g
20/kg
30/kg
40/kg

Total Cost(PHP)
600
125
187.5
62.5
280
56.25
8.75
22.5
25
1,367.5

Tinola
Ingredient
Whole Chicken
Green Papaya
Garlic
Onion
Ginger
Fish sauce
Malunggay
Total(PHP)

EP Weight
8.125 kg
3 kg
93.75 g
312.5 g
217.75 g
187.5 mL
12.5 bundles

Unit Cost(PHP)
110/kg
20/kg
50/kg
40/kg
20/kg
10/375 ml
5/bundle

Total Cost(PHP)
893.75
60
4.7
12.5
2.375
5
62.5
1,040.825

Amount
8.75 kg
12.5 bundles
3.125 kg

Unit Cost(PHP)
35/kg
5/bundle
160/kg

Total Cost(PHP)
306.25
62.5
500

Ginataang Kalabasa
Ingredient
Squash
String Beans
Pork

Fish sauce
Coconut Milk
Garlic
Onion
Cooking oil
Pork broth cube
Sili
Total(PHP)

375 ml
4.44 L
0.625 kg
0.625 kg
0.375 L
12.5 pcs
125 g

Dish
Bicol Express
Lechon Kawali
Pinakbet (Tagalog)
Pork Sisig
Chicken Adobo
Pork Sinigang
Bulalo
Kare-kare
Fried Tilapia
Adobong Pusit
Dinengdeng
Tinola
Ginataang Kalabasa
Total
Average Cost

Total Cost (PHP)

1,882.08
1,826.56
839.09
1,696.97
1,803.59
1,697.76
2,079.25
417.83
900.68
1,623.02
1,367.5
1,040.825
1,176.86
18,352. 015
1,411.69

10/375 ml
15/0.474 L
50/kg
40/kg
92.75/L
5/pc
34/kg

10
140.51
31.25
25
34.6
62.5
4.25
1,176.86

Computation For of Menu Pricing (Factor Price Method)

Buffet:
Total Food Cost: Php 1,411.69 (viands) x 4 + PHP 1,333. 33(Rice) = PHP 6,980.09
PHP 6,980.09/ 50= PHP 139.60
Cost Factor= 100/ 78= 1.28
SP= 139.60 x 1.28 = PHP 178.68 + 12% VAT= PHP 200
Ice cream
Total Food Cost: PHP 3500/5 days =PHP 700
PHP 700/100 customers = PHP 7.00
Cost Factor= 100/46=2.1739
SP= 7*2.1739=15.21 or 15

Coke Sakto PHP 8.00 - Suggested Retail Price

Coke 1L PHP 25.00- Suggested Retail Price
Coke Sparkle PHP 8.00 - Suggested Retail Price

D. Staffing
Employment Process and Organizational Structure
The employment process and the hiring that will be used in the proposed establishment
will be done by direct hiring for ease of acquiring employees in the initial phase of the food
establishment. The announcements regarding job availabilities will be announced through several
means such as through social media, posters, fliers, and even through word of mouth. When a
person expresses a desire to apply for the available jobs he/she will be referred to the restaurant
manager for passing the resume, and after a week or two have an initial interview with the
restaurant manager and either the head cook and dining head. After the initial interview, if the
applicant passes he/she will be asked to return for a final interview.
Figure 1 shows the organizational structure of the establishment and available job
openings. The requirements for each position available in the proposed food establishment are
given in Table 1, along with the responsibilities entailed in the position that a person wishes to
apply in.

RESTAURANT OWNER

MANAGER

HEAD COOK

HEAD WAITER/SERVER

KITCHEN CREW

SERVICE CREW

Figure 1. The Organizational Chart of the Proposed Food Establishment

Table 1. Job Descriptions and Requirements of the Employees in the Proposed Food
Establishment.
Job Title
Restaurant Owners

Job Description
The person who makes the
decisions in the
establishments operations and
may even participate in its
supervision

Job Qualifications

Restaurant Manager

The person who is in charge of

daily operations of the
establishment. He/she
supervises, manages, ensures
that the operations in the
establishment run as smoothly
and efficiently as possible to
earn profit.

At least college graduate of

any related food business
degree program (ex. HRM,
Nutrition)
Have good management,
human relations,
communication and
leadership skills
Ability to think ahead of
The person who mainly plans
time, deal with any situation
daily strategies in management with professionalism and
to meet the goals of the
appropriately, and see the
establishment
factors that may affect the
establishment
Considered as the head of the
Have at least 2 year
restaurant establishment
experience of being a
manager in a food service
restaurant

Head Waiter/Server

The person who will train new

service crew in the daily
operations of the food
establishment
Ensures that the service
received by the customers is
up to par with that of those set
by the establishment. Also
ensures the cleanliness of the
restaurant

Food Servers(1-2)

Takes the orders of the

customers, help the customers,
and serve the food for
consumers
Gives anything that the
customers to meet their
satisfaction

At least college graduate of

any related food business
degree program (ex. HRM,
Nutrition)
Have at least 2 years
experience in working at any
kind of food service
establishment
Have excellent oral
communication skills and
positive interpersonal skills
At least high school
graduate
Have at least 2 year serving
experience in any food
service establishment
Have excellent oral
communication skills and
positive interpersonal skills

Head Chef

Supervises the food

preparation operations in the
kitchen
Trains newly hired kitchen
helper

Kitchen Crew (2)

Helps the Head Cook in the

preparation of food

At least high school

graduate with a background
in food preparation/cooking
in a food establishments
Have worked for at least 2
years as head cook or cook
before
At least high school
graduate
Have at least 1 year
experience in any food
service establishment as
cook
May be skilled cook to help
the head chef in preparing
the dishes

The applicants for the job will also be asked to pass several requirements after
passing the final interview to the restaurant manager. The applicant will be asked to submit the
following requirements:
1. Resume with a recent 2x2 Picture
2. Birth Certificate
3. Barangay Clearance
4. Police and NBI Clearance
5. School Credentials or a Transcript of Records
6. Employment Credentials/ Proof of Employment
7. Medical Certificate

Training Process
When the applicant is accepted in the position he/she applied in he/she will be asked
to undergo a period of training. The training period of the new employees has a duration of 6
months. After 6 months of training the trainee will be assessed on whether he/she will be promoted
to a regular employee. Trainees will have a salary but will not have the same benefits as those of
the regular employees.

Salaries and Benefits

The daily salaries of the employees and their respective benefits are listed below in
(Table 2).
Table 2. Salaries and Benefits of Regular Employees of the Proposed Establishment
Position

Salary Range

Restaurant Manager

Php 400.00 / day

Head chef

Php 375.00 / day

Head Waiter/Crew

Php 375.00 / day

Food servers and Kitchen

Php 350.00 / day
Helpers
* Food Allowance may be/will be given as Employee Meals

Benefits
Pag-ibig, SSS, PhilHealth,
Travel Allowance during
training seminars, Food
Allowance
Pag-ibig, SSS, PhilHealth, ,
Food Allowance
Pag-ibig, SSS, PhilHealth, ,
Food Allowance
Pag-ibig, SSS, PhilHealth, ,
Food Allowance

Disciplinary Actions
Any employee whose actions will be against the rules and values that the establishment has
set and detrimental to its reputation, he/she will be subjected to disciplinary actions. Depending on
the degree or how serious and how many times the offense was done/repeated the offense is there
will be different degrees of disciplinary actions.
Examples of actions that may incite disciplinary actions are poor work ethic, stealing or
theft, violence, and any form of harassment, among many others.
1. Verbal Warning
2. Written Warning
3. Suspension
4. Termination

Employee Evaluation
Employee evaluation will be done to determine the quality of work and service rendered
by the employee to the customers. It will help in finding out and making sure on whether or not
the employees are doing the set standards of the food establishment. This will also be helpful on

what things the employee may improve on. A sample employee evaluation sheet is shown in Table
3.

Name:
Employee Number:
Name of Job/Job Specification:
Scale: 1- Disagree
2- Neither Agree or Disagree
Grade
1. Does the employee come to
work on time?
2. Does the employee do what
is required of his/her job?
3. Does the employee do
his/her job as efficiently as
possible?

3-Agree
Comment

E. Marketing and Promotion

On the soft opening of the buffet restaurant, a short program will be conducted, including
a dance presentation from the UPLB Filipiniana Dance Troupe, in line with the fiesta or carinderia
theme. There will also be free-tastes for the customers in order for them to know about the quality
food that the restaurant will be serving.
The buffet restaurant will have a Facebook page for easier, faster and cheaper marketing
activity. In their Facebook page, promos and innovations in the restaurant will be posted to attract
customers. Pictures and videos regarding the restaurants facilities and menu will be posted at least
weekly. In the Facebook page, it is targeted to increase customers awareness and introduce new
products and services through it.
For the push techniques, menu boards may be posted outside the restaurant to attract
passersby. Posters around Los Baos may also be posted to increase the awareness of the target
customers. Also, it can be posted on bulletin boards in every college within the campus. On the
other hand, for the pull techniques, discount coupons may be given to group reservations.
For internal marketing, the management will invest on training their staff with regards to
guest-contact. Every staff will be trained and evaluated in terms of skills and attitude towards
customers. All service people will be trained to be vibrant and friendly and knowledgeable not
only about the food, but also about the origin of some regional delicacies that will be served.

The management team believes that first impression lasts and with that, they should be able
to build good impression towards the customers in order to build loyalty. Quality service will
encourage customers to dine in frequently. Also, quality product of course will be one of the
restaurants strategies. The team will ensure that in a low price, quality product will still be served
that will ensure customers satisfaction.
Word-of-mouth will also be one of the target marketing strategies of the team. With this,
the restaurant should build a good reputation in order to gain this cost-less but very efficient
technique.
The buffet restaurant can also have tie-ups with organizations or institutions in conducting
their orientations, activities or meetings. The team can also provide sponsorship tie-ups in events,
which will be a way for the restaurants publicity, by providing discount coupons or gift checks to
draw customers in dining in.
Overall, customers satisfaction in terms of quality food and service will be the priority
marketing strategy of the team. Once customers are satisfied with the food and service of the
resturant, this will ensure their loyalty.

F. FINANCIAL ANALYSIS
A. CAPITAL INVESTMENT
Based on the Financial Analysis, the total capital to be invested for the facility is P
1,061,889. The breakdown of expenses for the Construction Cost, Equipment and Utensils, Preoperating expenses, Working Capital is specified in Table 1. In the process of obtaining the capital,
each member of team will be investing P 280,000 in order to come up with the amount P
1,960,000.00 to start the business. This amount is only a rough estimate and any excess will be
returned to the investors in equal shares. The type of ownership will be sole proprietorship that is
to be named after the leader of the team, Ezekiel Macatula. Since the contribution for the starting
Capital is equal among member, the division of monthly net profit will also be equal.
Table 1. Total Capital Investment for Cherinderia.
Construction Cost
Renovation Cost (professional fees,
construction labor cost and materials)
Engineer

1,029,056
P 15,600

Interior designer
Architect
Construction workers (e.g Painters)
Materials (e.g Paint, Interior Design)
Furnitures and Fixtures (Lighting, Table,
Chairs)
Buffer (12% of total Construction Cost)
Equipment and Utensils
Dining and Kitchen Equipment
Utensils (beverage ware, tableware, kitchen
utensils)
Pre-operating Expenses
Recipe Testing
Training Expenses (Manual & Training
materials)
Pre-opening Marketing Expenses
Permits
Business Permit
5,000.00
Building Permit
7,555.00
City tax (25% of capital investment)
Working Capital (estimated 3 % of estimated
start-up cost)
TOTAL CAPITAL INVESTMENT

P 20,000
P 25,000
P 66,200
P 300,000
P 492,000
P 110,256
P 363,590

P 10,000
P 5,000
P 10,000

P 12,555
P 265,472.25
P 7,964.17
P 1,718,367.42

The computed construction cost resulted to the amount P 1,718,367.42 since the wall around the
RGQ will be demolished in order to provide a larger space for the dining area. Evidently, the
current painting of the RGQ is not suitable for the festive theme of the restaurant so an ample
amount of money is to be allotted for its improvement. Since the menu is composed of native
dishes that does not require high end and costly equipment, the amount P 363,590 will be
sufficient. The same goes with the Equipment and Utensils since the menu is composed of solely
viand and rice. For the pre-operating expenses, more money is to be invested for the training of
staff and the development of recipes compared with the Marketing and Promotion. This is because
all of the members of the team are from the field of Nutrition and would like to ensure the quality
of food to be served. A working capital of 3% will be allotted as the working Capital. In order to
ensure that the starting of the operation is properly authorized, specific permits is to be filed and
paid for at the municipal hall. This is to ensure that the operation will run smoothly and will be in
accordance to the safety standards of the Municipality. The specific permits and the total amount
allotted for these permits can be seen in Figure 1.

For Permits:
Business Permit:
City / Municipality:
Regional:
National:
Registration Cost:
BIR Fee:
TOTAL
Building Permit:
Sanitary permit fee:
Garbage collection fee:
Health clearance:
Plumbing inspection fee:
Electrical Inspection fee:
Building permit-Filing fee:
TOTAL

P 500.00
1,000.00
2,000.00
1, 000.00
500.00
P 5,000.00
P 900.00
2,500.00
905.00
1,500.00
850.00
500.00
P 7,155.00

Figure 1.List of permits required by the Municipality of Los Baos and its corresponding
fees.

B. FOOD COST
The specific cost incurred in the preparation of the menu can be seen in Part C of Chapter VI.
It was decided that a cycle menu be formulated for variety of menu items. Hence, the daily food
cost will be different depending on the menu cycle of the day. So, for the purpose of the financial
analysis, the average of the total cost of each menu item was calculated and multiplied to 4 (number
of menu items daily) for a rough estimate of the daily food cost.
Table 2. List of menu items in the buffet and its corresponding recipe costs.
Dish
Bicol Express
LechonKawali
Pinakbet (Tagalog)
Pork Sisig
Chicken Adobo
Pork Sinigang
Bulalo
Kare-karengGulay

Total Cost (PHP)

1,882.08
1,826.56
839.09
1,696.97
1,803.59
1,697.76
2,079.25
417.83

Fried Tilapia
AdobongPusit
Dinengdeng
Tinola
GinataangKalabasa
Total
Average Cost

900.68
1,623.02
1,367.5
1,040.825
1,176.86
18,352. 015
P 1,411.69

Computation of the Daily Food Cost:

Total Food Cost: P 1,411.69 x 4 (viands) + P 1,333. 33(Rice) = P 6,980.09
P 6,980.09 x 2( Lunch and Dinner Viands)=P 13,960.18
Total Annual FC of buffet: P 13,960.18 x 104(No. of working days)= P 1, 451, 858. 72
Ice Cream:
Total Food Cost: P 3500/5 days =P 700
P 700* 104 (No. of working days)= P 72, 800
Coke Sakto:
P 138/5= P 27.6 x 104= P 2, 870. 40
Coke 1 Liter:
P 248/ 5= 49.6 x 104= P 5, 158. 4
Coke Sparkle:
P 138/5= P 27.6 x 104= P 2, 870. 40
TOTAL ANNUAL FOOD COST: P 1,535, 557.9
For the Ice cream and Coke products, specific suppliers namely Mr. Clean Dirty Ice
Cream and Rex Supplies will be contacted.
Computation of Food Cost
Table 3. Summary of Food Cost and Food Sales of Cherinderia.

Food Sales:
Buffet
Others
Total

3,120,000
220,584
3,340,584

Less VAT (12%)

Total
Food Cost (52 % of sales)

400,870
2,939,714
1,535, 557.92

C. LABOR COST
Employee Salary Schedule
Assuming that there are only 104 working days, the following salary schedule will be
followed.
Table 4. List of employees and its corresponding salary
Position
Supervising
Manager
Waiters (1)
Cook (2)
Food servers and
Kitchen Helpers(1)
Cashier
Total

Rate
Monthly

Monthly Cost
7,830

Annual Cost
93,960

P 250/ hour
P 300/ day
P 250/ day

5,000
12,000
5,000

60,000
144,000
60,000

P30/hour

4,800
34,630

57,600
P 415,000

1. The Manager and the Cook will be receiving benefits provided in the Labor Code of the
Philippines
2. PhilHealth Contribution of P 200 x 2= P 400 x 12= P 4800
Given the buffet type of food service, minimal manpower in terms of delivery of food on the
customers tables is needed. Thus, only one waiter will be hired. For the food servers. and kitchen
helpers, they will be ensuring the food in the buffet counters as well as wash used plates. Also,
two cooks were hired since the menu items are simple native dishes and only four menu items are
to be prepared daily. The salary, on the other hand is in accordance to the minimum wage in Laguna
where the foodservice is situated.
Sales Forecast
Table 8. Sales forecast of the first year of operation of Cherinderia.
Meal

No. Of
Seats

Turnover

No. Of
Covers

Average
Check

Estimated
Annual
Projected Annual
Daily Sales Operating days
Sales

Lunch

50

50

230

(P)
11,500

104

(P)
1,196,000

Dinner
Total

50
100

1
2

50
100

230
230

11,500
23,000

104
104

1,196,000
2,392,000

For the sales forecast, it is assumed that the total seating capacity is 50 during lunch and dinner.
The operating hours is during 10 am- 2 pm during lunch time and 6pm-9pm during dinner time.
The type of service is Cafeteria Service. The turnover rate is important in the calculation of the
daily sales. Since the type of service is buffet with menu items that are assumed to be unlimited in
quantity, it is expected that the customers will be maximizing the operating hours of the facility.
The average check is based on the assumption that a customer will be dining in the buffet that will
cost PHP 200 and will purchase additional food items exclusive from the buffet, namely ice cream
and soft drinks. The operating days of 104 days is based on the decision that operating during
weekends will not be lucrative because there are less students and professors staying in the campus
where the buffet is situated.
PROFIT AND LOSS STATEMENT
Estimated Gross Sales
Less: Value Added Tax (VAT) 12%
Net Sales
Less: Food and Beverage Cost (46%)
Gross Profit
Controllable expenses:
Labor Cost
Payroll
Employee Benefits
Utilities: Energy & Water (3%)
Advertising & Sales promotion
Repairs & Maintenance
General & Supplies (paper, etc.)
Depreciation
Equipment
Utensils
Funitures and Fixtures

P 3,340,584.00
- 400,870.08
2,939,713.92
-1,535, 557.92
1,404,156.00
P 415,000.00

P 4,800
P 94,409.52
P 24,000 (P 2,000/mo.)
P 34,800 (P 2,900/mo.)
P 34,800 (P 2,900/mo.)
P 98,400.00
P 1,866.67
P 71,598.00

Total Controllable Expenses

Net Profit

P 779,674.19
P 624,481.81

The estimated food sales come from the computation of the total revenue in Table 5. For the
net sales, it was computed from the gross sales less the operating cost such as utilities, marketing
expenses and expenses other than the labor cost and food cost.
COMPUTATION OF TOTAL REVENUE
Table 5. Breakdown of the total revenue
Food Sales:
Buffet (93% of Sales)
Others (6% of Sales)
Total
Less VAT(12%)

P 3,120,000
P 220,584
P 3,340,584
P 400,870
P 2,939,713.92

D. COMPUTATION FOR THE FIRST THREE YEARS OF OPERATION

Table 6. Breakdown of expenses for the first three years of the operation of Cherinderia.
Expenses
Salaries and Wages
Employee Benefits
Marketing Expenses
Utilities: Energy and
Water (3% of net sales)
Repairs and
Maintenance
Cleaning Expenses
Insurance (1% of Startup Capital)
Depreciation
Equipment (5 years)
Utensils (3 years)
Furniture and
Fixtures (5 years)
TOTAL EXPENSES

1st Year
P 415,000.00
4,800.00
24,000.00
94,409.52

2nd Year
P 415,000.00
4,800.00
24,000.00
109,429.27

3rd Year
P 415,000.00
4,800.00
24,000.00
120,372.18

34,800.00
34,800.00
17,183.67

34,800.00
34,800.00
17,183.67

34,800.00
34,800.00
17,183.67

98,400.00
1,866.67

98,400.00
1,866.67

98,400.00
1,866.67

71,598.00
P 779,674.19

71,598.00
P 811,877.61

71,598.00
P 822,820.52

On the first year of operation, the amount of money incurred during the opening and pre-opening
is excluded from the calculation since it is assumed that the money allocated for it is included in
the capital budget. The budget allocation for the succeeding years will be the same since it assumed
to be effective. Evident increase in food and operating cost is with the assumption of increase in
profit, hence increase in customers.
Table7. Projected Income Statement for the first two years of operation
1st year
P 3,340,584.00
400,870
2,939,713.92
1,535,557.90

2nd year
P 3,647,642.40
437,717.08
3,209,925.32
1,677,915.50

3rd year
P 4,012,406.00
481,488.72
3,530,917.28
1,845,706.76

Gross Sales
Less: VAT (12%)
Net Sales
Less: Food and
Beverage Cost (46%)
Less: Expenses
P 779,674.19
811,877.61
822,820.52
Taxable Income
624,481.83
720,972.21
862,390.01
Less: Taxes (25% of
156,120.46
216,509.25
215, 597.50
taxable income)
Net Profit
P 468,361.37
P 504, 462. 96
P 646, 792.51
*A 10% increase on the profits of the succeeding years of operations was assumed.

It is assumed that there will be a 10% percent increase in profit for both the 2 nd and 3rd year
due to effective marketing strategies, loyal customers and good quality of food. With the increase
in volume of food entails increase in both food and operating costs. The food cost for the
succeeding years of operation is based on the calculated food cost for the first year which is 46%.
E. Return on Investment (ROI)
The return of investment is computed below. It will now determine the level of profitability
of the proposed business concept.

First year of operation:

Total Capital Investment
Projected Net Profit

P 1,718,367.42
P 468,361.37

ROI= P 468,361.37 / P 1,718,367.42 x 100

= 27 % on the first year

Second year of operation:

Total Capital Investment
Projected Net Profit

P 1,250,006.05
504, 462. 96

ROI= P 504, 462. 96 / P 1,250,006.05x 100

= 43% on the 2nd year

Third year of operation:

Total Capital Investment
Projected Net Profit

P 745,543.09
646, 792.51

ROI= P 745,543.09 / P 646, 792.51 x 100

= 87% on the 3rd year

Based on the calculation for the Return of Investment, the proposed facility proves to be
very feasible with positive values from the first to third year. However, with the type of food
service facility planned, making a conservative estimation would be problematic. Nonetheless,
even with possible over or under estimation of the ROI, the facility still proves to be feasible. In
order to ensure that the calculations will hold true, the budget for marketing will be maximized.
The quality of food will be ensured because most of the marketing strategies proposed rely on
customer loyalty. Moreover, energy will be conserved so that the allotted percentage of the total
sales for energy will suffice.

F. PAYBACK PERIOD

First year of operation:

Total Capital Investment
Projected Net Profit

P 1,718,367.42
P 468,361.37

First year= P 1,718,367.42 / P 468,361.37

= 3.7 years

Second year of operation:

Total Capital Investment

Projected Net Profit

P 1,250,006.05
504, 462. 96

Second Year= P 1,250,006.05 / 504, 462. 96

= 2.6 years

Third year of operation:

Total Capital Investment
Projected Net Profit

P 745,543.09
646, 792.51

Third Year= P 745,543.09 / 646, 792.51

=1.1 years
It is evident that the investment will be returned to the investors at least 4 years after the
investment. Hence, the business will be reaching the breakeven point 1.1 years after the third year
of operation. After this, additional investments involving expansion or renovation can be done. If
reaching the breakeven point will take longer than expected, external factors which are limited by
evaluation of efficiency through the calculation of payback period will be taken into consideration.

G. Equipment

Table 1. List of Equipment, Their Price and Descriptions

Equipment

Description

Aroma Rice Cooker

Model: ARC-1033E

Can make 60 cups cooked, 30 cups

uncooked
Heavy stainless steel lid
Comes with cup and spatula
Price: Php 4 750
Source: Amazon.com

Holding cabinet

For storing food needed to be kept warm

Price: P 30, 540.00

Reference: globalindustrial.com

Preparation table with sink

For preparation of raw ingredients

Price: P 50,340.00

Reference: globalindustrial.com

15.7 cu. Ft Frost Free Upright Freezer

for storage of meat and poultry;

automatically defrost, 3 adjustable, full
width wire shelves and freezer floor
Price: P 19, 598.00

Reference: globalindustrial.com

Preparation table

Use for the preparation of ingredients; mise

en place
Price: P 89, 067.00 x 2(number of
preparation table)

Reference: globalindustrial.com

2 compartment Sink

Washing, soaking and sanitizing of kitchen

wares
Specs: Stainless steel
Has a grease trap
Price: Php 20 000
Source: OLX.com.ph

French Door Refrigerator in Monochromatic

Stainless Steel

2 doors; for storing fresh produce and large

food items, built in storage bins and crisper
Price: P 40,918.00

Reference: globalindustrial.com

Induction Cooker, Remote control Box

To keep food warm; heat regulator which

provides guests meals that is hot and not
overcooked because of the automatic heat
sensor
Price: P 8, 118.00 x 4(number of menu)

Reference: globalindustrial.com

Food Storage Stainless Rack

Storage of dry goods

Price: P 27, 603.00

Ingredients Storage

Use to store condiments, herbs and spices

Price: P 15, 690.00

Presto 05466 Deep fryer

Specs: Stainless steel

Dual basket
Ideal for frying large pieces of chicken and
fish
12 cup food capacity
Price: Php 2 2780

Source: amazon.com

Range

Carahay AKA Wok AKA Kawaling Malaki (NOT A STRAINER)

Eastman Outdoors 37208 Wok
Specs:
22in carbon steel
Designed for propane burner
for high heat cooking
2 large square handles
Price: $71
In Pesos: 3343 pesos
Amazon.com
Cuisinart CTG-00-OSC Over-The-Sink Colander

H. Layout Design
1. Layout Description and Analysis

Dry storage
Preparation area
Cold storage

CR
Cook area
Dishwashing
Production area

DINING AREA

Figure 1. Schematic Floor Plan

The different work areas were labelled in Figure 1. Nearest to the receiving area are the
dry and cold storage areas. Meats, fruits, vegetables, and other perishable food items are being
kept in the cold storage (freezer and ref) while dry goods are being kept in the rack. The
preparation area is where the ingredients of the dishes are to be prepared by trimming, weighing,
cutting, and measuring. They are placed accessible to the storage areas. The cook area is then
located near from the production area where the foods are being prepared ready for consumption.

This area is located next to the door going to the dining area where the service is done. On the
other direction of the dining area door is the dishwashing area for cleaning and sanitation of all
the utensils used by the customers. The different work areas were located considering the
efficiency of workflow.

2. Site Perspective

Figure 2. Site perspective of RGQ. From Google Map

The Institute of Human Nutrition of Food (IHNF) is located at the College of Human
Ecology wherein the Physical Sciences Building is located at its west. At the North part of the
IHNF is the Maquiling School Incorporated. The UPLB Post Office, Edible Garden, UPF and
Philippine National Bank are at the south part of IHNF. And lastly, the east part is the Day Care
Learning (DCL) which is under the Department of Human and Family Development Studies of
the College of Human Ecology.
3. Elevation Plan (interior/ exterior)
Cherinderias theme is Filipino culture so both the interior and exterior elevation plans
are designed to have a tough of it. It came up with a decision of depicting bamboo as it also
signifies our country for its abundance in the Philippines. For the exterior, the walls will be
shaped as bamboo but will be made of cement still to ensure durability. However, for the interior

both artificial and real bamboos are to be used. Also, some other plants are to be features such as
niyog for the center table where the foods are prepared. For the lights, it will be set as yellow for
a feeling of being in a province but with elegance. Basically, colors of nature are to be seen
inside. The figures below shows how the food establishment will likely to become inside and
out.

Figure 3. Interior Elevation Plan Center Table

Figure 4. Interior Elevation Plan

Figure 5. Exterior Elevation Plan

4.Layout
The floor plan of the whole food establishment was designed in accordance with the

different principles. For the kitchen, the flow of material and personnel was taken into
consideration as to the most important principle followed by the principles of simplicity and
space efficacy. The measurement ( 21 ft x 18 ft ) of the kitchen is almost one thirds of the
whole area.
The dining area was designed using the guidelines in space allowances and relationships
for a cafeteria service establishment. Tables and chairs were positioned considering those
criteria. There are three tables for six persons, five tables for four persons, and six tables for two
persons which is equivalent to 50 persons capacity of Cherinderia.(For the detailed floor plan
and work-flow, see attached pages)
5.Model
The logo symbolizes the festive food culture in the Philippines. Distorted bandiritas were
place under the name of the food establishment, Cherinderia. The colors used for the name were
read and orange which are psychologically entices the customers to eat here.

VII. CONCLUSIONS
After evaluating and studying the proposed concept, it can therefore be concluded that the
study is feasible. Basing on the market survey conducted, the prospected targets of this
establishment which are students and professors around the UPLB campus agreed to the need of
this type of foodservice business at the chosen location. A buffet-style carinderia will be a gamechanger concept for the foodservice competition on Los Baos Laguna. It is not the perfect concept
or idea that can be imagined but with the intensive analysis of data and careful planning of the
researchers, it is ready to compete with nearby food establishments. Given the costing
computation, in years of time; it will have a profit capable of improving the proposed concept.
With continued passion and determination of the researchers of this study, this concept will surely
push through.