Feasibility

Executive Summary

The billiards and resto will be the premier, high energy, themed resto in

Batangas City. Their goal is to remain a step ahead of their competition through

and exemplary service provision. They expect their guest to have more fun

during their leisure time. They provide billiards and video and electronic

technology per square footage than anyone else in the city. A simple, yet unique,

themed menu and atmosphere will create a sense of “belongingness” for tourist

and locals. The company’s credo is “happy enthusiastic employees create happy

enthusiastic guest”.

The owners agreed that the business would form under corporation: The

owners are Mayriann D. De Castro, Lyn C. Perez, Anemarie Carmina M.

Soriano, Angela Irineo, Aimary Ariane M. Bathan, Jubheth Castillo and Cecil

Macatangay.

The business will have a start up capital of Php. 3,500,000.00. The project

will include a restaurant, banquet facilities, billiards center and gardens. The

business will mainly target local residents, tourist and vacationing families from

neighboring town and cities as well as expatriates coming to visit their families. It

will also target members from NGOs working in the area.

More and more business and travelers and tourist are finding themselves

in Batangas City every years as is made evident by the increased demand and

subsequent expansion of the Batangas City port.

Mooie Billiards and Resto2

Company Summary

“Mooie” Billiards and Resto

Pallocan West, Batangas City

www.mooiebilliardsandresto.com.ph

The business is characterized by the elaborate billiards situated in a

spectator setting which comfortably accommodates 100 guests. There will be 5

billiard tables and allotted space for people who would like to have their food and

drinks near billiard tables. The area will also offer bar

Batangas is blessed with natural resources and picturesque sceneries.

With its smooth sand beaches and submarine gardens to diverse dive sites –

from the ones fit for novices (relatively shallow, constant water current, up to

those which can pose a big challenge to experts. Batangas is known for Kapeng

Barako and delicate embroidery crafts locally woven jusi and pina fibers. The

chosen place will be Pallocan West, Batangas City, a place which is adapting

urbanization of the community.

The business is said to have corporate type of ownership and this

business will be owned by Mayriann D. De Castro, Lyn C. Perez, Anemarie

Carmina M. Soriano, Angela Irineo, Aimary Ariane M. Bathan, Jubheth Castillo

and Cecil Macatangay. Corporation is an artificial being created with the

operation of the law having the right succession powers, attributes, and property

authorize by law and incident of its existence.

http://www.mooiebilliardsandresto.com.ph/


Corporation shares of ownership, the stockholders share its profit, the

business that is paid out at intervals in the form of dividends.

Mooie Billiards and Resto is a corporation form of business consisting of

five stock holders. The business is located at Pallocan West, Batangas City

where the venture expects to meet the needs and leisure of our target market,

which are the different local and international tourist and residents who have the

willingness to pay and avail our services.

History

The emergence of main street in a rural place like Pallocan West and its

urbanization represents opportunity for a high-energy, sports activties venue. The

development of central location, demographics and lack of direct competition are

major advantages to this project. The proposed venue will provide a solution to

the lack of atmosphere and live sports venues geared primarily toward the 21-35

age group in Batangas City will help keep late night entertainment expenditures

within the localized region.

The new venture will specialized in billiards sports activities as quality

gaming area and training center, and will offer foods and beverages, wine and an

array of liquors. In addition, the venue will sell non-alcoholic beverages such as

soft drinks, juices and bottled water. A casual food menu consisting mostly of

appetizers and small entrees ranging in cost of 40 pesos to 500 pesos.


Goal

The goal of the business is to acquire 100 percent patronage of the

customers for the first year of operation. Targeting and maintaining a net profit of

at least 14% by the second year. To cultivate monthly sales to reach P.

50,000.00 by the end of the fourth month of operation, and 30,000.00 monthly by

the end of the first year of operation.

Mission

To consistently provide you with the best possible food experience and

value customers loyalty. The business would like to publish a simple yet elegant

venue that will also specialized in sports and gaming. And all would be lost

without special attention being paid to the level of food quality.

Vision

Mooie Billiards and Resto is dedicated to providing an array of

accommodations to fit every lifestyle, interest, and budget – always with the

highest level of personal service. This combination is what sets us apart from the

rest. We work hard to be the leading, and most innovative, billiards and resort

management in the Philippines and the destinations we serve.


Product and Service AnalysisMenu Price

SoupMiswa with egg drop 40.00Mami Noodle soup 40.00

Cold Entrée Chicken Pork adobo terrine 110.00

Patatas na may manok 110.00Lumpiang sariwa 75.00Lumpiang Ubod 75.00Hamon sa pina 75.00

Macaroni con pina 75.00Minced pork rolls with raisins 75.00

Halabos na Hipon 110.00Manggang HIlaw at Bagoong 75.00

Kamatis at Itlog na maalat 50.00Labanos at kamatis 50.00

Klawing Isda 110.00Pinagsingawang Lapu lapu 110.00Pinasingawang Maya Maya 110.00

Mayonisang Lapu Lapu 110.00Embotido 70.00

Hamonado 70.00Ukoy 70.00

Ensaladang Kangkong 65.00Ensaladanag talong na may pulang

sibuyas65.00

Ensaladong talong na may itlog na maalat

65.00

Ensaladang patatas 65.00Halo halong letsugas 65.00

Atsarang Papaya 65.00Hot Entrée

Beef morcon with pickled papaya 250.00Humba 200.00

Pochero meat, sausage and vegetable with tomato

200.00

Adobong manok sa gata 180.00Inihaw na manok 180.00Ginataang hipon 250.00

Ginataang kanduli or hito 250.00Pinakbet na gulay 110.00

Kanin na may kabute 110.00Paella rice with meat and or seafood

and vegetables180.00


Apritada 110.00Binagoongang baboy 110.00

Barbeque pork spareribs 110.00Beef steak tagalong 110.00

Crispy pata 295.00Inihaw na isda 110.00

Chopseuy 90.00Guisadong gulay 90.00

Guisadong repolyo 90.00Sinangag na kanin 90.00

DessertsLeche flan 40.00

Sweet Potato doughnuts with roast apple filling

48.00

Coconut Cream Pie with toasted rice crust

48.00

Fruit tart with ginger pastry cream 36.00Caramel cashew nut tart 50.00

Peanut turnovers 30.00Buko salad 25.00

Spiced chocolate pudding with caramel crisped rice cereal

45.00

Almond tofu and fresh fruit cocktail 45.00Coconut palm sugar flan 45.00Coconut bread pudding 45.00

Lemon grass tapioca and tropical fruits 45.00Grand Marnier tofu cheesecake 45.00

DrinksCoffee 15.00

Tea 15.00Soft drinks (12 oz)

CokeSpriteRoyal

17.0017.0017.00

JuicesMango juice

Pineapple juice25.0025.00


Buffet Menu

For 30 pax

MENU 1

Cold Chicken pork adobo terrine

Kilawing isdaLumpiang sariwaHamon sa pina

Pinasingawang LapulapuHalabos na hipon

Minced pork roll with raisinsEnsaladang kangkongPatatas na may manok

Kamatis at itlog na maalatEnsaladang talong na may pulang sibuyas

Labanos at kamatisAtsarang papaya

SoupMiswa with egg drop

HotBeef morcon with pickled papaya

HumbaPochero meat, sausage and vegetable with tomato

Adobong manok sa gataInihaw na manokGinataang hipon

Ginataang kanduli or hitoPinakbet na gulay

Kanin na may kabutePaella rice with meat and or seafood and vegetables

DessertLeche flan

Sweet Potato doughnuts with roast apple fillingCoconut Cream Pie with toasted rice crust

Fruit tart with ginger pastry creamCaramel cashew nut tart

Peanut turnoversBuko salad

Php 980


All rates are subject to VAT , 10% service charge and applicable local taxPrices are subject to change without prior notice.

MENU 2

ColdLumpiang ubod

Pinasingawang MayamayaMayonisang Lapulapu

EmbotidoManggang hilaw at bagoong

HamonadoUkoy

Ensaladang talong na may itlog na maalatMacaroni con piña

Ensaladang patatasKamatis at sibuyas

Halo halong letsugasAtsarang papaya

SoupMami noodle soup

MainsApritada

Binagoongang baboyBarbeque pork spareribs

Beef steak tagalongCrispy pata

Inihaw na isdaChopseuy

Guisadong gulayGuisadong repolyoSinangag na kanin

DessertSpiced chocolate pudding with caramel crisped rice cereal

Almond tofu and fresh fruit cocktailCoconut palm sugar flanCoconut bread pudding

Lemon grass tapioca and tropical fruitsGrand Marnier tofu cheesecake


Php 1080

All rates are subject to VAT , 10% service charge and applicable local taxPrices are subject to change without prior notice.

RAW MATERIALS

Direct Materials

Items Quantity Unit Cost Total Cost

Pork 50 kgs 170.00 8,500.00Beef 30 kgs 260.00 7,800.00

ChickenChicken Egg

50 kgs12

110.004.50 per piece

5,500.001,296.00

FishTilapiaMilkfish

Mackerel ScadAlumahan

15 kgs15 kgs15 kgs15 kgs

90.00100.00100.00120.00

1,350.001,500.001,500.001,800.00

VegetableCucumberTomatoesCarrotsOnionRadishBell PepperEggplantKamoteGarlicPotatoPechayCabbage

5 kgs5 kgs5 kgs5 kgs5 kgs5 kgs5 kgs5 kgs5 kgs5 kgs5 kgs5 kgs

20.0019.5026.0040.0030.0030.0017.0047.0070.0027.0020.0040.00

100.00292.50130.00200.00150.00150.00850.00235.00350.00135.00100.00200.00

SeasoningsSoy SauceVinegarFish SauceSugar

4 gallon4 gallon4 gallon2 sacks

134.00113.00127.00

1,260.00

536.00452.00508.00

2,520.00


Oyster Sauce 4 gallons 960 3,840.00Rice 5 sacks/225 kgs 35 7,875.00

Cooking Oil 10 44.00 per 750 ml 440.00TOTAL 48,309.00

Indirect Materials

Items Quantity Unit Cost Total CostPlastic Cups 500 packs 25.50 12,750.00

Disposable Spoon 500 packs 18.60 9,300.00Disposable Fork 500 packs 18.60 9,300.00

Take out plastic BagLarge

MediumSmall

500500500

25.0032.0043.00

12,500.0016,000.0021,500.00

Styrofoam 500 25.00 12,500.00TOTAL 93,850.00

MANAGEMENT ASPECT

Basic Consideration in Forming the Business

The business is a package of restaurant and billiards center. The

“restaurant’ will provide a full menu with fair price influenced by new trend in

cuisines and entree. Most of the menus are influenced Batangas cooking

traditions which based upon time honored recipes Filipinos. The billiards center

of the venture will focused on training in playing billiards. The restaurant also

features different drink and liquors that would satisfy the customer’s

specifications.

Location of the Business is at Pallocan West, Batangas City. The

proposed project will also engage in the catering business, restaurant and

organization of small events like wedding, baptism, birthdays, anniversaries and


other social gatherings. While the training center will also held different games

that will encourage people to be successful in playing the billiards.

All the services advertised are offered by Mooie Billiards and Resto. All

the menus are available at our restaurant located at Pallocan West, Batangas

City. Clients can get a copy of menus and activities through their office, through

telephone, or via email mooie.billiards&[email protected] or by simply visiting

our website www.mooie.billiards&resto.com.ph

There are a number of Batangas restaurants and good food to enjoy in

your trip to the province of Batangas. Most of them are located strategically along

the major roads and easy to locate. And traveling from one town to another in

the charming province of Batangas can also get one’s tummy brewing with

hunger.

The management of process of a business is composed of 6M’s of

management. The first one is the Man that in management is referred as a

human resource. Even in the automated world no organization can flourish

without human resource. Material is a basic ingredient in management be it a

service industry or a product industry. Most of the industries locate them self

nearby to the availability of material. Machines are the basic tools to produce

goods or to generate services. Selection of an appropriate machine not only

enhances efficiency but also saves times and increases revenue. Money issue in

management involves right from where an enterprise is established and the

owner brings money in the business. Investments in assets patents are done and

proposals are screened according to the payback period. Management is the

http://www.mooie.billiards&resto.com.ph

mailto:mooie.billiards%[email protected]


functions of management involves planning controlling leading organizing

decision making of business areas in Marketing, Production, Sales, Research &

Development, Human Resource, Finance, Operations Etc. Method is everything

has a right way to do and this right way is known as a Method in management .In

short it means an art of doing. A set of procedures and instructions is known as a

method.

Legal Consideration/Registration

Pre-operating Period

The initial project costs amount to P 2,500,000.00. All initial outlays will be

paid in cash. These include Leasehold improvements, furniture and fixtures,

office equipment, office supplies, rent deposit, permits and licenses, business

plan, inaugural expense, advertising and promotion, utilities and transportation

expense.

Sources of funds would be from personal saving of the 5 major

stockholders.

Payment of rent deposit of one month advance and three months deposit

is required by the lessor.

Advertising expense on pre-operating period would be P11,000 while in

operating months would be P3,000. The Estimated useful life of the equipment,

leasehold improvements, furniture and fixtures are estimated to be 5 years. The

salvage value is assumed to be 1% of cost. Utilities expenses are variable costs.


Advertising expense and office supplies are variable costs. The straight line

method will be used in computing the depreciation expense

Form and Type of Organization

The business is said to form under partnership: Partnership is an artificial

being created with the operation of the law having the right succession powers,

attributes, and property authorize by law and incident of its existence.

This is the most important attribute of a partnership. In a sole

proprietorship and partnership, the owners are personally responsible for

business debts. If the assets of the sole proprietorship or partnership cannot

satisfy the debt, creditors can go after each owner's personal bank account,

house, etc. to make up the difference. On the other hand, if a partnership runs

out of funds, its owners are usually not liable.

A partnership has many avenues to raise capital. It can sell shares of

stock and create new types of stock, such as preferred stock, with different voting

or profit characteristics. Plus, investors can rest assured knowing they are not

personally liable for corporate debts.

Ownership interests in a partnership may be sold to third parties without

disturbing the continued operation of the business. A sole proprietorship or

partnership, on the other hand, cannot be sold whole. Instead, each of its assets,

licenses and permits must be individually transferred. Plus, new bank accounts

and tax identification numbers are required.


Partnerships cost more to set up and run than a sole proprietorship or

partnership. For example, there are the initial formation fees, filing fees and

annual state fees. However, these costs are partially offset by lower insurance

costs.

A partnership can only be created by filing legal documents with the state.

In addition, a partnership must adhere to formalities. These include holding

director and shareholder meetings, recording corporate minutes and having the

board of directors approve major business transactions. If these formalities are

not maintained, the stockholders risk losing their personal liability protection.

While keeping corporate formalities is not difficult, it can be time-consuming.


Organizational Plan

General Manager

Secretary

Marketing Manager

MArket RepresentativeHost/Hostess

F & B Manager

Chef/Cook 1

Cook 2

Bartender

Dining Room Server

Beverage Server

Cafe Personnel

Kitchen Helper

HRD Manager

Billiards Coach

Security Guard

Utilities Personnel


The personnel plan calls for hiring 5 full-time salaried employees at start-

up. Part time barristas/bartenders will have to be hired to manage approximately

135 hours of operation per week, servers/waiters will have to be hired for

approximately 203 hours of operation per week, and dishwashers will have to be

hired to handle approximately 62 hours of operation per week.

The following are the ROLES AND RESPONSIBILITIES of every Member

of the Organization:

General Manager

These professionals oversee resort staff and operations and are

responsible for managing its annual budget. They are expected to regularly

inspect units and the grounds to make sure the property's cleanliness and safety

standards are maintained. They also ensure that guests have an excellent

customer service experience. They may be expected to participate in marketing

efforts to attract new customers. Employers prefer managers who have a

bachelor's degree and three to five years' experience in hotel or resort

management. Companies expect managers to have strong communication and

leadership skills, budgeting expertise and an upbeat attitude.

Marketing Manager

A marketing manager prepares materials designed to entice guests to stay

at the resort, including photographs, e-mails, brochures, web pages and trade

show displays. They may also create a marketing strategy and plan for the


resort. Employers may expect a marketing manager to be proficient in

professional graphic design software and have at least three years of previous

design experience. The marketing manager needs to be a creative, organized,

detail-oriented person who holds a bachelor's degree in marketing or a related

field.

Food and Beverage Department

COOK I/Chef

The Cook I/Chef is responsible for preparing food items for the food

service areas and ensures food items do not run low. The incumbent prepares

high quality food items, ensuring freshness and customer satisfaction.

• Prepare food items for the food service areas and restock buffet as

needed.

• Organize orders and prepare food items.

• Handle food complaints with scope of responsibility.

• Assist in the staff Café as required.

• Complete next day food preparation as assigned.

• Maintain cleanliness in back of the house areas.

COOK II

The Cook II is responsible for preparing foods for the buffet, banquets and

restaurants and ensuring food items do not run low. The incumbent will prepare

quality food items, ensure freshness and customer satisfaction.


• Receive prep list and review tasks to be completed.

• Set up buffet and other food service areas and ensure areas are fully

stocked.

• Organize bills that come up for order and prepare food orders as required.

• Ensure proper food temperatures, food is fresh and plate presentation is

pleasing.

• Handle food complaints within scope; escalate others to Kitchen

Supervisor/Manager.

• Maintain cleanliness of back of the house areas.

• Clear buffet and store food items properly.

CAFÉ PERSONNEL

The Café Personnel are responsible for providing excellent service to Café

customers and ensure that the Café is kept clean and well stocked at all times.

• Prepare Café for opening, including removing garbage and dishes from

previous day.

• Stock cooler, hot items in steam table and coffee as required.

• Serve customers by plating daily specials, sandwiches and soups.

• Ensure food items and supplies remain fully stocked.

• Open or close daily cash functions, including operating cash register/debit

machine.

• Prepare Café for closing, including sanitizing work area and loading

dishwasher.


KITCHEN HELPER

The Kitchen Helper is responsible for providing general housekeeping of

the kitchen and buffet area. Some assistance to the cooks in general food

preparation may be required.

• Maintain and clean kitchen.

• Clean kitchen equipment, dishes, sinks and ovens; sanitize as necessary.

• Determine restocking needs for cleaners and complete requisition.

• Maintain general cleanliness/ sanitation of back of the house operations.

BARTENDER

The Bartender is responsible for preparing drinks and serving customers

where required in ood services area. The incumbent will provide exceptional

customer service whileadhering to liquor laws and bar procedures.

• Prepare and maintain bar area, including ice, garnishes and glassware.

• Prepare drink orders for servers as required.

• Clean bar and tables, and stock bar throughout shift.

• Monitor customer alcoholic beverage intake and behaviour.

• Prepare customer bills and process payment accordingly.

• Conduct daily inventory along with opening or closing activities.


BEVERAGE SERVER

The Beverage Server is responsible for serving customers in the Lounge,

Dinner area and beach areain a timely manner. Excellent customer service is

required at all times.

• Take beverage and food orders; serve beverage and food orders.

• Follow up with customers to ensure food and beverage quality.

• Provide billing and accept payment.

• Clear and reset tables as required.

DINING ROOM SERVER

The Dining Room Server is responsible for serving customers in a timely

manner and providingexcellent customer service at all times.

• Take food and beverage orders.

• Follow up with customers to ensure food and beverage quality.

• Assist in resolving guest complaints.

• Maintain and clean tables.

• Provide billing and accept payment.

• Answer phone, take reservations and assist guest inquiries as required.

HOST/HOSTESS

The Host/Hostess is responsible for greeting and seating customers in a timely

manner and providing excellent customer service at all times.

• Greet and seat customers entering the restaurant.


• Provide and review menu and specials with guests, answering questions

as required.

• Inform guests of server’s name, and advise server of new guests in their

section.

• Add/remove place settings as needed.

• Check reservations and ensure proper preparation.

WAITER

They carry the food out on plates. To be a Waiter or Waitress you

have to be able to think fast and have a good memory and be good at

arithmetic. That's because in a lot of places the customers want their food

right away, and you have to be able to remember their orders and write

them down on the check correctly. You have to add up the items on the

check without making a mistake and be able to figure out the tax. In

fancier places the customers are not in so much of a rush, but that also

means they expect extra courtesy and better service. So, in these places

you can relax a bit more, but you have to pay more attention to the

customers. They might want you to explain what goes into their meal and

how it is cooked. You might recommend what wine they'd like to drink or

you might prepare simple items like salads at the table.

BILLIARDS COACH


This position directly supervised by the management, and will assist in a

variety of areas, including, but not limited to:

Supervise and manage the daily operations of the Billiards Center

Enforce billiards center policies and procedures. Adhere and execute the

department’s risk management plan. Maintain participation records.

Educate participants on proper and safe billiards playing procedure.

Execute equipment orientations.

Execute body composition screenings, educational workshops for billiards’

events.

Position Quantity Salary TotalGeneral Manager 1 30,000 30,000.00Marketing Manager 1 25,000 25,000.00Food and Beverage Manager

125,000 25,000.00

Housekeeping Executive 1 25,000 25,000.00HRD Manager 1 25,000 25,000.00Chef/Cook I 1 23,000 23,000.00Cook 2 1 18,000 18,000.00Bartender 1 15,000 15,000.00Dinning Room Server 4 297 per day (8,910.00) 35,668.00Beverage Server 4 297 per day (8,910.00) 35,668.00Café Personnel 4 297 per day (8,910.00) 35,668.00Kitchen Helper 2 250 per day (7,500.00) 15,000.00Market Representative 2 297 per day (8,910.00) 17,820.00Host/Hostess 2 297 per day (8,910.00) 17,820.00Billiards Coach 2 20,000 40,000.00Housekeeper 4 250 per day (7,500.00) 30,000.00Utilities Personnel 2 250 per day (7,500.00) 15,000.00Security Guard 6 300 per day (9,000) 54,000.00TOTAL 41 482,644.00

Benefits


Employee benefits and benefits in kind (also called fringe benefits,

perquisites, perqs or perks) are various non-wage compensations provided to

employees in addition to their normal wages or salaries. Where an employee

exchanges (cash) wages for some other form of benefit, this is generally referred

to as a 'salary sacrifice' arrangement. The business will give the necessary

benefits to its employees such as group insurance (health, dental, life etc.),

disability income protection, sick leave, vacation (paid and non-paid), social

security.

The purpose of the benefits is to increase the economic security of

employees. They may also be given first chance at job promotions when

vacancies exist.

Shifting Policy

The restaurant will operate from 8:00 am till 9:00 pm in the evening

however, there will be other working hours for the preparation of food. Shift work

is an employment practice designed to make use of the 24 hours of the clock,

rather than a standard working day. The term shift work includes both opening

shift and closing shift in which employees change or rotate shifts. If the employee

is in the opening shift, he/she should be at the restaurant at 6:00 am till 3:00 pm

and the closing shift will start at 2:00 pm till 11:00 pm in the evening.

Grooming


The employees are the face and soul of the business. This is true when

they interact with customers or clients in any way. They are your sales staff even

if you don’t pay them to sell. Your excellent product and competitive price don’t

sell as much as helpful, friendly, understanding employees. Advertising brings

customers to your door; your employees either keep them coming back or drive

them away.

It is required for male and female employees to wear their uniform and ID.

They should be in proper haircut and always wearing hair nets and caps. They

should not wear accessories that will cause them problem in serving clients.

Women should wear light make up and cleanliness such as nail cut and nail

polished are strictly monitored.


Technical Aspect

Production Process

The project will have the following flow of operation of the resort

accommodation.

Flow of Operation

Identification of Client

Negotiation

Presentation of Available Accommodation

Physical Arrangement

Delivery of Actual Service

Payment

END


Building Facilities

The land acquisition is composed of 150 sqm which cost 3,500 per sqm

with a total amount of 525,000.00. The building is like a style of heritage house,

with beautiful landscape in front, and garden. The building is designed to

accommodate the conference, function and dining area for walk-in clients. The

garden is used also for wedding, birthday and other function that is preferred by

the guests.

Location Map

The location of the business is in Pallocan West, Pastor Village, Near SM,

and Days Hotel. The land has a price of Php 525,000.00 (150 sqm) which will

cost 3500 per sqm.

Building Lay-Out and Size


The building layout is an arrangement or a plan, especially the schematic

arrangement of parts or areas of a building. The main entrance to the building is

shared by service users and staff and leads into a waiting area and reception.

From the waiting area a series of interview rooms can be found to either side,

which are some of the few areas accessible to service users. The waiting room

gives access into an open plan office space for general clerical staff behind

reception. On each level, a corridor runs in a series of chicanes along the length

of the building. There are two staircases at either end or a lift in the south

section, all of which are used by staff only. Off the corridor, one finds a mix of

cellular and open plan office spaces and support areas

Mooie Billiards and Resto


Floor Layout

Men Ladies

50 sqm

50 sqm

Entrance

Counter

Dining Area


Front View of

Mooie Billiards and Resto

Machinery and Equipment

Office Assets and Equipment

ASSETS AND EQUIPMENTS

NUMBER NEEDED

COST DEPRECIATION RATE

Computer and Printer 3 40,000 6,666/yrTelephone with broadband (DSL)

1 1,000 360/yr

Office Table 4 6,000 1,200/yrChairs 6 1,000 360/yr

Total 8,586.00

Machinery and Equipment

MACHINERY AND EQUIPMENT

NUMBER NEEDED

AMOUNT TOTAL AMOUNT

Electric Fan 10 1,000.00 10,000.00Aircon 10 8,000.00 80,000.00Centralized Aircon 1 25,000.00 25,000.00Gas Range 4 8,954.00 35,816.00Stove 1 30,000.00 30,000.00Estimated Kitchen equipment

125,000.00 125,000.00

Refrigerator/Chiller 2 20,000.00 40,000.00Food Warmer 10 1,279.00 12,790.00


Fork and Spoons 30 doz. 78.00 2,340.00Plates 30 doz. 177.00 5,310.00Glass 30 doz. 132.00 3,960.00Cups and Saucers 30 doz. 149.00 4,470.00Fire Extinguisher 6 1,000.00 6,000.00White Board 2 2,000.00 4,000.00Tables 90 1,000.00 90,000.00Chairs 360 200.00 72,000.00Estimated Function decorations

30,000 - 40,000 40,000

TOTAL 586,686.00

Office Supplies

Description Units Quantity Cost Total CostBond Paper Rims 5 120 600Ballpen Piece 25 5 125Pencil Piece 10 4.50 45Folder Piece 20 4 80Fastener Piece 5 1.50 6.50Delivery Receipts Bundl

e10 15 150

Pentel Pen Piece 10 35 350Scissors Piece 5 10 50Punchers Piece 5 45 225Colored Ink Piece 5 450 2,250Black Ink Piece 10 450 4,500Scotch Tape Piece 5 10 50Tape Dispenser Piece 2 60 120Log Books Piece 5 35 175Paper Clips Piece 5 10 50TOTAL 8,776.50

Furniture and Fixtures

ITEMS UNITS COST TOTAL COSTSteel Tables 5 5,400 27,000.00

Chairs 5 2,625 13,125.00Filing Cabinet 5 750 3,750.00White Board 3 550 1,650.00

Mono Block Chair 50 240 12,000.00Wall Fan 4 2,260 9,040.00


Industrial Fan 2 11,000 22,000.00TOTAL 88,565.00

Useful Life 25Depreciation Expense 3,542.60

Billiards Center

Description Quantity Cost Total CostBilliards Table 5 15,000.00 75,000.00

Cue Balls 10 sets 1,800.00 18,000.00Cue Sticks 1 dozen 2,800.00 2,800.00

Racks 5 2,300.00 11,500.00Table Covers 10 240.00 2,400.00Cue chalks 2 dozens 15.00 360.00Bridges and Extenders

5 2,000 10,000.00

Table brushes 5 50.00 250,000.00Joint projectors 5 1,500 7,500.00

Table components 5 500.00 2,500.00Gloves 20 pcs 200.00 4,000.00

Tips 2 dozen 75.00 1,800.00TOTAL 385,860.00

Utilities Expense

Utilities Cost/Month Total CostElectricity 5,000 60,000Water 2,000 24,000Gas/Fuel 4,000 48,000Telephone/Internet 1,000 12,000TOTAL 144,000.00


The Market Analysis

The market analysis aimed at predicting or anticipating the direction of

stock, bond, or commodity markets, based on technical data about the

movement of market prices or on fundamental data such as corporate earnings

prospects or supply and demand.

A good market analysis should include information on industry trends, an

assessment of major competitors and their strategies, a review of the channels of

distribution, and a wide variety of data on current and potential customers. The

market analysis provides the input for the next step in developing a marketing

plan—market segmentation, or dividing an overall market into key customer

subsets, or segments, whose members share similar characteristics and needs.

The company then selects from among these segments the particular markets it

wishes to target, and creates a marketing plan that will appeal to the target

customers. Small businesses that identify the needs of specific target markets—

existing and potential customers who are the focus of marketing efforts—and

work to satisfy those needs, are more effective marketers.

Industry Analysis

This defines a company's current or potential markets, forecast their

directions, and decide how to expand the company's share and exploit any new

trends.

The restaurants that make up the community of establishments in the area

surrounding The “Mooie” Billiards and Resto are quite diverse. Their concepts


range from typical venues to expensive fine dining establishments. However, the

predominating nature of the immediately surrounding restaurants is casual or

upscale.

Competitors

Analysis of competitors is a tool companies use in order to better

understand the environment in which they operate. It is one of the main steps in

the development of a marketing plan. The first step is to conduct market research

—or gather information through direct mail, telemarketing, focus groups, online

surveys, etc. Then comes market analysis, which involves critically reviewing and

organizing the data collected so that it can be used in making strategic marketing

decisions. "Just as one would not build a house on sand, one should never

undertake a marketing program that is not built on a firm foundation of market

knowledge,

There are 2 categories of business competitors. The first is the main

competitors that are located near to the address of the business, gives the same

amenities and/or present the same menu. The second is the other-competitors

are those whose location are far from the address of the business

A. Main Competitors

Days Hotel Batangas/ALFRESCO: Is a 110-room American-style hotel.

It offers both urban conveniences and resort havens, situated as it is

beside the SM Mall. Situated in the new growth area of Batangas City, the


hotel is easily accessible from the business, shopping and entertainment

areas, and is right next to the new Hall of Justice.

B. Other Competitors

TREE HOUSE: Located in the heart of the highway, this establishment

features a simple restaurant with fine dinning and food. The menu is

primarily a Filipino style menu with other entree offerings. The venue main

attraction is the house on a tree to dine in.

Customers

Batangas City is predominating place in Southern Luzon area and is

experiencing a trend toward the creation of evening dining/entertainment venues.

They are popular and gaining more recognition. Evidence of this is found in local

news and magazine coverage. These venues are finding new homes in the areas

close to and/or adjacent to downtown.

The city's burgeoning music scene is growing and in need of more venues

to accommodate the mainstream jazz, acid jazz, and live dance music artists that

are choosing Batangas City as home for their production efforts.

The market opportunity for billiards and resto has never been better in

this area of Batangas province. The immediate area surrounding the business

venue is undergoing a building renaissance as many residents chose to move

into or return to the inner city.


The Mooier Billiards and Resto will appeal to urban professionals residing

in the targeted intown neighborhoods, the many downtown hotel

visitors/conventioneers, and workers who desire a sophisticated yet casual

eating, entertainment experience. The business will also meet an under-served

need for a pedestrian-friendly dining establishment for the numerous residents in

the area, particularly newcomers to the immediate area.

Promotions

Marketing strategy helps organizations to focus their attention to complete

resource utilization to increase sales and win over their competitors. Every

company applies some kind of marketing strategies to maintain existing

customers, attract potential customers and also to maintain and enhance their

reputation in the market.

The Advertisement

POSTERS are the best way to promote the products, services and

the business. Posters are available in different designs and patterns to the

business’ credit. These posters will enable them to choose the design that

best suits your business requirement.

Social Media Marketing: It is a process of spreading the contents to

social mediums and online communities. This can be anything from

creating compelling content that gets bookmarked and even hits digg's

homepage to spreading a viral video by putting it on YouTube and other

social media websites.


Affiliate Marketing: Affiliate marketing is an advertising system in

which the affiliate merchant rewards the affiliate partner for every sale

and/or visitor.

As Internet Marketing becomes essential need for each and every

online business now, there are lots of marketing firms grown up globally.

There is really lot of evaluation needed to find good firms to outsource the

online marketing campaigns.


Financial Aspect

ESTIMATED TOTAL PROJECT COST

This shows the total cost when establishing the business. This is

considered in the business as raw materials that will be used in the production of

Mooie Billiards and Resto..

The capital of this venture is Php. 3,500,000,000 which will be subdivided

to 7 stockholders, equivalent to Php. 500,000 each.

The project cost is presented in the table.


Pallocan West, Batangas City

www.mooiebilliardsandresto.com.ph

TOTAL PROJECT COST

Particulars TotalBuilding and Construction 1,500,000.00LAND 525,000.00Machineries and Equipment 586,686.00Office Equipment 8,586.00Office Supplies 8,776.50Advertising 11,000.00Furniture and Fixtures 3,542.60Billiards Equipment 385,860.00Raw Materials 142,159.00Salaries 482,644.00Utilities 144,000.00TOTAL 3,412,394.10Shared EquityMayriann D. De Castro 500,000Lyn C. Perez 500,000Anemarie Carmina M. Soriano 500,000

http://www.mooiebilliardsandresto.com.ph/


Angela Irineo 500,000Aimary Ariane M. Bathan 500,000Jubheth Castillo 500,000Cecil Macatangay 500,000Shared Owners Equity 3,500,000.00Minimum Cash Balance 87,605.90Total Capital Requirement 3,500,000.00

Table presents the total project cost which has a total of 3,412,394.10 that

requires a total capital requirement of 3,500,000.00. The cost of the particulars

such as building, machinery and equipment, salaries and other expenses is

presented. The shared equity for every stockholders is 500,000.00 each and the

minimum cash balance is 87,605.90

CASH FLOW AND STATEMENT ANALYSIS

The cash flow and statement analysis shows how much cash comes in

and goes out of the company over the quarter or the year. At first glance, that

sounds a lot like the income statement in that it records financial performance

over a specified period. But there is a big difference between the two.

As Major assumption, there will be a total of 900,000 sales for the first

year of its operation.



Pro-FormaIncome Statement

For the Year Ended December 31, 2011

Sales 900,000.00

Expenses:

Salaries Expense 482,644.00

Utilities Expense 144,000.00

Supplies Expense 8,776.50

Advertising Expense 11,000.00

Depreciation Expense

Machineries and Equipment 117,337.20

Furniture and Fixtures 295.21

Billiards Equipment 77,172.00

Total Expenses 841,224.91

Income Net 58,775.09


Income Statement

According to their major assumption, the business is to have minimum

sales of 900,000 for the first year of its operation. The primary purpose of this

income statement is to report a company's earnings to investors over a specific

period of time. Years ago, the income statement was referred to as the Profit and

Loss (or P&L) statement, and has since evolved into the most well-known and

widely used financial report on Mooie Billiards and Resto. Many times, investors

make decisions based entirely on the reported earnings from the income

statement without consulting the balance sheet or cash flow statements (which,

while a mistake, is a testament to how influential it is).

The total expenses of the company are based on its expense and

depreciation expense of machineries, furniture and fixtures and billiards

equipment. The expense includes the salaries, utilities, supplies and advertising

expenses. The total expense is 841,224.91. The net profit is 58,775.09

As we progress through this series of financial report, we must remember

John Burr William’s basic truth that a business is only worth the profit that it will

generate for its owners from now until doomsday, discounted back to the

present, adjusted for inflation. The income statement is the “report card” of those

earnings, which ultimately determine the price you should be willing to pay for a

business.



Pro-Forma

Balance Sheet

For the Year Ended December 31, 2011

Current Assets;

Cash 87,605.90

Raw Materials 142,159.00

Sales 900,000.00

Office Supplies 8,776.50

Total Current Assets 1,138,541.40

Fixed Assets

Furniture and Fixtures 3,542.60

Machineries and Equipment 586,686.00

Billiards Equipment 385,860.00

Total Fixed Assets 976,088.60

Other Assets

Permit and Licenses 5,000.00

Total Other Assets 5,000.00

Total Assets 2,119,630.00

Liabilities and Partner’s Equity

Current Liabilities

Advertising Payable 11,000.00

Utilities Payable 144,000.00

TOTAL LIABILITIES 155,000.00

Owner’s Equity 3,500,000.00

Total Liabilities and Owner’s Equity 3,345,000.00


Balance Sheet

This shows the balance sheet for the year ended December 31, 2011. In

financial accounting, a balance sheet or statement of financial position is a

summary of the financial balances of a sole proprietorship, a business

partnership or a company. Assets, liabilities and ownership equity are listed as of

a specific date, such as the end of its financial year which is December 31, 2011.

A balance sheet is often described as a "snapshot of a company's financial

condition". Of the four basic financial statements, the balance sheet is the only

statement which applies to a single point in time of a business' calendar year.

The Mooie Billiards and Resto balance sheet has three parts: assets,

liabilities and ownership equity. The main categories of assets are usually listed

first, and typically in order of liquidity. Assets are followed by the liabilities. The

difference between the assets capital of and the liabilities is known as equity or

the net assets or the net worth or the company and according to the accounting

equation, net worth must equal assets minus liabilities.

The Mooie Billiards and Resto entirely in cash can measure its profits by

withdrawing the entire bank balance at the end of the period, plus any cash in

hand. However, many businesses are not paid immediately; they build up

inventories of goods and they acquire buildings and equipment. In other words:

businesses have assets and so they cannot, even if they want to, immediately

turn these into cash at the end of each period. Often, these businesses owe

money to suppliers and to tax authorities, and the proprietors do not withdraw all

their original capital and profits at the end of each period. In other words

businesses also have liabilities.



CASH FLOW

For the year ended December 31, 2011

Cash in flow

Cash Sales 900,000.00

900,000.00

Cash out-flow

Expenses for operation

Salaries 482,644.00

Advertising 11,000.00

Supplies 8,776.50 502,420.50

Net Cash 397,579.50


Cash Flow Analysis

This can be defined as the way money moves into and out of your

business; it is the difference between just being able to open a business and

being able to stay in business. A cash flow analysis is a method of checking up

on your firm’s financial health. It is the study of the movement of cash through

your business, called a cash budget, to determine patterns of how you take in

and pay out money. The goal is to maintain sufficient cash for firm operations

from month to month. This type of cash flow analysis is called developing the

cash budget.

The total cash sale is 900,000 and the cash out flow consist of the

expenses for the operation which has a total of 502,420.50. This cash out flow is

consisting of salaries, advertising and supplies expense. The total net cash is

397,579.50.

According to this financial analysis, Mooie Billiards and Resto will be a

profit to its owners and stockholders.

Feasibility

Documents

billiards center

elaborate billiards

vision mooie billiards

corporation form of

batangas city port

billiards sports activities

bar batangas

resto pallocan west