WAFFLES AND PANCAKES

A Feasibility Study Presented to
The Faculty of
College of Industrial Technology
University of Rizal System
Morong, Rizal

In Partial Fulfilment of
The Requirement for the Degree
Bachelor of Technology Major in Hotel and Restaurant Management

MA. ANGELIKA L. SEVERINO
October 2015
CHAPTER 1
PROJECT BACKGROUND AND HISTORY
Introduction
The phenomenal success of Waffle Time and Pancake Houses has opened the door for many entrepreneurs in the Philippines to start their own businesses. Everyone else wants to learn these companies' trade secrets. However, the success of the business does not lie on the recipe itself. It's a combination of marketing strategy, good location, quality product and service, and branding. We need this project because many of Filipinos are hooked up by this waffles and pancakes. And with so many all-day breakfast restaurants popping up, it’s never been easier to eat breakfast food at any time of the day or if you’re a breakfast addict, for every meal.
It’s not molecular gastronomy, but waffle can be a bit tricky. It can be mean different things to different people, for one thing. While it was the ancient Greeks who originally started cooking flat cakes between hot metal plates, it wasn’t until the 13th Century that they started being stamped with various designs. The Dutch were the ones who started calling them waffles and today, there are several different Belgium alone. Pancakes have a long history, dated back to the times of Ancient Romans and it was believed in medieval times that the first three pancakes cooked were sacred. They were each marked with a cross before being sprinkled with salt and then set aside to ward off evil.
Project Proponent Name of the Proponent: Ma. Angelika L. Severino Age: 18 yrs. old Address: 0297 Luklukan Comp. Tagpos, Binangonan, Rizal Contact: Telephone # (02) 793 0178
Cellphone # 09752456979 E-mail; Gmail: mariangelikaseverino@gmail.com Facebook: ma.angelika_severino@yahoo.com

Name of the Project Since the proponent proposes about waffles and pancakes, it was named as Waffles and Pancakes®. So when people see this, it’ll be easy for them to know that this chain offers those foods.

Company’s Logo

Mission:
Waffles and Pancakes serve comfort food that is consistently excellent in quality appealing to generation of families.
Vision:
Waffle and Pancakes vision is to be known for good food, convenience and simplicity with a presence that adds value to communities we serve.
Type of Business Organization
Sole Proprietorship:
A sole proprietorship is a business entity that has a single owner, who hires and provides labor through various employment, lease or loan agreements. Since there is only a single owner, there is no sharing of the profits; the owner receives all profits that remain after the business’s operational expenses. The owner also makes all the business decisions. The business remains a sole proprietorship provided the owner remains the only owner of the business.
On the other hand, the vast majority of small businesses start out as sole proprietorships. These firms are owned by one person, usually the individual who has day-to-day responsibility for running the business. Sole proprietorships own all the assets of the business and the profits generated by it. They also assume complete responsibility for any of its liabilities or debts. In the eyes of the law and the public, you are one in the same with the business.
Importance of Sole Proprietorship:
The most common small business entity is a sole proprietorship because it is extremely easy and inexpensive to create. A sole proprietorship essentially occurs when you go into business for yourself. While a major drawback to owning a sole proprietorship is the fact that the owner has unlimited personal liability, there are many benefits. Depending on your business and personal preferences, being a sole proprietor may be your best option as the ease with which you can create and manage a sole proprietorship is an extremely important benefit.
Location of the Project Choosing a business location is perhaps the most important decision a small business owner or startup will make, so it requires precise planning and research. It involves looking at demographics, assessing your supply chain, scoping the competition, staying on budget, understanding state laws and taxes, and much more. The location of the Project will be at Pantok, Binangonan, Rizal. Location is consistent with particular style and image. It has the easy access and many people lived here.

Objectives of the Project * To have quality time with families and friends. * To help the community to satisfy their needs * To offer work.

CHAPTER 2
MANAGEMENT AND PERSONNEL FEASIBILITY
Personnel
MANAGER
MANAGER

COOK
COOK
BUFFET RUNNER
BUFFET RUNNER

CASHIER
CASHIER

WAITER
WAITER

UTILITY
UTILITY

Management The project composed of Manager, Cook, Buffet Runner, Cashier, Waiter and Utility. The management controls all the area of the restaurant and helps the administration to be well organized. The management sustained their responsibilities

Job Title | Job Description | Qualification | Manager | * organizing stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security; * planning and working to budgets, maximizing profits and achieving sales targets set by head office, controlling takings in the restaurant, administering payrolls, etc.; * recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling and rotes; * working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations; * ensuring high standards of customer service are maintained; * Implementing, and instilling in their teams, company policies, procedures, ethics, etc. * handling customer complaints and queries; * implementing branded promotional campaigns from head office, including the handling of point of sale promotional materials, or devising your own promotional campaigns * preparing reports and other performance analysis documentation; | * College graduate * Been in Restaurant Industry for 3 | Cook | * Clean food preparation areas, cooking surfaces, and utensils. * Cook and package batches of food, such as waffles and pancakes and other dishes, which are prepared to order or kept warm until sold. * Cook the exact number of items ordered by each customer, working on several different orders simultaneously | * Have at least 2 yrs. experience at restaurants | Buffet Runner | * Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist. * Set up, stock, and maintain work areas. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. * Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures. | * Have at least a year experience * At least High School Graduate | Cashier | * Will be handling money for customers and taking stock of supplies. Has the ability to add and subtract quickly is necessary. * Will often be speaking directly to the customer. Good listening skills, speaking and communicating calmly, effectively and in a friendly manner, and patience will serve you well. * Clerks often stand for long periods of time and are required to lift heavy objects. * Might be asked to work nights, weekends and extended hours. Having a flexible schedule is a key. | * Knows basic Math/ Accounting * Have at least a year experience | Waiter | * Collect payments from customers. * Check with customers to ensure that they are enjoying their meals and take action to correct any problems * Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required. * Escort customers to their tables. * Prepare checks that itemize and total meal costs and sales taxes. * Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning. | * At least High School Graduate | Utility | * Perform cleaning duties in the restaurant: engaged in washing, cleaning, scrubbing, rinsing, waxing, buffing, dusting, sweeping, vacuuming, polishing, disinfecting, wiping, mopping, scraping, spraying, scouring, restrooms, floors, offices, moving furniture, supplies, replacing burned out lights and starters, removing trash, supplying toilet rooms, operating elevators, loading and unloading trucks, complete wall, ceiling, light, and, assisting maintenance person. | * At least High School Graduate |

Management Proposals
Company Rules and Regulation
The following Rules and Regulations shall apply to all employees of the Company while in the Company’s premise at all times including break times and overtime:

1. Each employee must act in accordance with the company’s policies, orders, rules, regulations, guidelines etc. applicable from time to time.
2.The Company expects each employee to maintain proper decorum. Employees are expected to conduct themselves on the job in a manner that contributes to operating effectiveness, productivity, safety and a harmonious work environment.
3.The duty must be performed in good faith and a brief reporting of the work done in the entire day must be given to the head office.
4. Proper registers must be maintained for easy tracking and record keeping.
5.No employee shall be under the influence of or using alcoholic beverages including drinking such beverages during the work hours. Any employee arriving to work under the influence of alcohol or an illegal substance will not be permitted to work.6. No employee shall drive a Company’s vehicle or operate any equipment while under the influence of alcohol.
7.You are required to be at your appointed work place and ready to begin work at the appointed starting time. Irregular attendance or tardiness will not be tolerated and may result in termination.
8.Employees who will be late or absent from work must inform their Supervisor at least two (2) hours prior to normal starting time.
9. Under no circumstances should employees leave the assigned work area early without express permission from a Supervisor.
10.Designated break times are assigned to have meals.
11. Employees who work late or on overtime must ensure that all lights, air-conditions and equipment’s are shut off when they leave the work place.
12. An increment based on individual performance shall be given every year.
13. If employees do not meet the company’s expectations of performance or conduct, necessary corrective action may be taken. It is within management’s discretion to determine what measure would be appropriate under each circumstance
Administrative Policies

Dress Employees must wear their uniforms at locations where uniforms are required. You are expected to look neat and presentable while on the job.
Behavior

Hiring Policies Interview Process Job Offers CHAPTER 3
MARKETING FEASIBILITY
Market Description
Waffles and Pancakes target market will be: * Families * Group of Friends/ Barkadas * Busy persons * Students * Breakfast lovers
Great flavor makes great food, but a great dining experience will definitely win their heart. Waffles and Pancakes has kept this in mind since its inception, distinguishing itself in a market already saturated with countless joints.
Demand
As we see and experience the people nowadays are gettking busier every day. There is a demand for product because once in a while they need to get relaxation and quality time with their families and friends. It can meet the demand because many people are into waffles and pancakes.
Supply
The raw materials to be used will be locally produced. The proponent planned to buy the raw materials to the Binangonan Public Markets to ensure the safety of the consumers.
Demand Supply Analysis The location of the project has many other establishments so there is a competency, the management think of a price or offer that attract people to go at Waffles and Pancakes than to go to other establishments.
Proposed Marketing Program
Price
The proponent would like to cater Waffles and Pancakes for low price and drinks. The proponent will not just cater breakfast or brunch; they also render good service for the customers.
Location
Waffles and Pancakes is located at highway near supermarkets which is good because it is accessible and has the area that suitable because many people lived there.
Promotion
For promotion, Waffles and Pancakes will be giving free buffet for a birthday celebrant. He/she must bring NSO Birth Certificate and one valid Id.
Projected Sales

Description | Unit Per Servings | Selling Price | Unit Cost | Total Sold Price | Total Unit Cost | Profit | Main Course | Apple Cinnamon | 10 servings | P190 | P100 | P1,900 | P1,000 | P900 | Buttermilk | 10 servings | P125 | P60 | P1,250 | P600 | P650 | Bread and Butter | 10 servings | P190 | P95 | P1,900 | P950 | P950 | Honey | 10 servings | P250 | P118 | P2,500 | P1,180 | P1,320 | Crispy | 10 servings | P75 | P33 | P750 | P330 | P420 | Banana | 10 servings | P290 | P140 | P2,900 | P1,400 | P1,500 | Egg-Free | 10 servings | P100 | P46 | P1,000 | P460 | P540 | TOTAL: | 70 Servings | P1,220 | P592 | P12,200 | P5,920 | P6,280 | Beverage | Coffee | 10 servings | P80 | P38 | P800 | P380 | P420 | Chocolate | 10 servings | P80 | P38 | P800 | P380 | P420 | Tea | 10 servings | P80 | P38 | P800 | P380 | P420 | Lemonade | 10 servings | P65 | P30 | P650 | P300 | P350 | Orange | 10 servings | P65 | P30 | P650 | P300 | P350 | Mango | 10 servings | P65 | P30 | P650 | P300 | P350 | TOTAL: | 60 Servings | P435 | P204 | P4,350 | P2,040 | P2,310 | OVERALL TOTAL: | 130 Servings | P1,655 | P796 | P16,550 | P7,560 | P8,590 |

PROJECTED SALES YEARLY ITEMS | DAILY | WEEKLY | MONTHLY | YEARLY | Apple Cinnamon | P1,900 | P11,400 | P45,600 | P547,200 | Buttermilk | P1,250 | P7,500 | P30,000 | P360,000 | Bread and Butter | P1,900 | P11,400 | P45,600 | P547,200 | Honey | P2,500 | P15,000 | P60,000 | P720,000 | Crispy | P750 | P4,500 | P18,000 | P216,000 | Banana | P2,900 | P17,400 | P69,600 | P835,200 | Egg – Free | P1,000 | P6,000 | P24,000 | P288,000 | | | | | | Coffee | P800 | P4,800 | P19,200 | P230,400 | Chocolate | P800 | P4,800 | P19,200 | P230,400 | Tea | P800 | P4,800 | P19,200 | P230,400 | Lemonade | P650 | P3,900 | P15,600 | P187,200 | Orange | P650 | P3,900 | P15,600 | P187,200 | Mango | P650 | P3,900 | P15,600 | P187,200 | OVERALL TOTAL | P16,550 | P99,300 | P397,200 | P4,766,400 |

Projected Expenditures DESCRIPTION | DAILY | WEEKLY | MONTHLY | YEARLY | Utilities | | | P12,000.00 | P144,000.00 | Manpower Req. | P1,800.00 | P10,800.00 | P43,200.00 | P518,400.00 | Production Cost | P796.00 | P4,776 | P19,104.00 | P229,248.00 | Land and Infrastructure | | | | P700,000.00 | Machinery | | | | P29,955.00 | Raw Materials | P761.00 | P4,566.00 | P18,264.00 | P219,168.00 | | | | | P1,840,771.00 |

CHAPTER 4
PRODUCTION FEASIBILITY
The Product Waffles and Pancakes are belonging to the restaurant industry. As we encounter at restaurants, the guest spent time with their families and friends. But nowadays, during their busy schedule, they don’t even bother to eat together or to have bonding. Waffles and Pancakes is really made for them, because it offers Eat-all-you-can waffle/pancakes that many people will love at low price and you’ll find relaxation at the place because of its good ambiance.
Production Process The figure presents the production process in the restaurant and also shows on how the production reaches into the consumer or guest.
Customer
Customer
Dispatch Area
Dispatch Area
Kitchen
Kitchen
Market
Market

Materials Handling Design
1. Setting up the work place * preparing utensils, tools, and equipments to be used. * pre- heating of large equipments * assembly of tools
2. Assembling all raw materials and ingredients needed for production
Cleaning and Processing To ensure safety of the customers is it necessary to wash itesm and equipments first. The sanitation is also required. Preparing foods for cooking includes processing techniques like how it is going to be cooked.
Technological Assistance Technological assistance presents Project site, detailed engineering, Machinery and equipment, Utilities, and Raw Materials Requirements, Manpower Requirements, Waste and Waste Disposal Method and Production Costs. Also shows the different actual style used.
Project Site Waffles and Pancakes will be located at Manila East Rd. Pantok, Binangonan, Rizal.
Detailed Engineering
Floor Plan

Machinery and Equipment

| Quantity | Unit Cost | Total Cost | Furniture an Fixture | Tables | 14 pcs | 550.00 | 7,700.00 | Chairs | 32 pcs | 150.00 | 4,800.00 | Cabinets | 4 pcs | 900.00 | 3,600.00 | Total | | P1,600.00 | P16,100.00 | China wares | Spoons | 100 | 4.00 | 400.00 | Forks | 100 | 4.00 | 400.00 | Dinner knifes | 100 | 7.00 | 700.00 | Knifes | 5 | 14.00 | 70.00 | Teaspoons | 100 | 4.00 | 400.00 | Spatulas | 5 | 25.00 | 125.00 | Total | | 58.00 | P2095.00 | Equipment | Waffle Maker | 2 | 1,150.00 | 2,300.00 | Electric Mixer | 2 | 1,250.00 | 2,500.00 | Griddle Pan | 2 | 1,250.00 | 2,5000.00 | Coffee Maker | 1 | 1,000.00 | 1,000.00 | Juice Dispenser | 2 | 900.00 | 1,800.00 | Total | | P5,550.00 | 10,100.00 | Tools and Supplies | | | | Tissues | 50 | P12.00 | P600.00 | Broom | 2 | P80.00 | P160.00 | Dust Pan | 2 | P45.00 | P90.00 | Garbage Bin | 5 | P90.00 | P450.00 | Mop | 2 | P180.00 | P360.00 | Total | | P407.00 | P1,660.00 | OVERALL TOTAL | | P7,615.00 | P29,955.00 |

Utilities
Utilities consist of Water Bill, Electricity Bill, Telephone Bill, Internet Bill, Gas and Garbage Fee. This helps to determines all the bill expenses in the restaurant.

UTILITIES | MONTHLY | YEARLY | Water Bill | P3,000.00 | P36,000.00 | Electricity Bill | P5,600.00 | P67,200.00 | Internet and Telephone Bill | P2,000.00 | P24,000.00 | Gas | P1,400.00 | P16,800.00 | Garbage Fee | P500.00 | P6,000.00 | TOTAL | P12,000.00 | P144,000.00 |

Raw Materials Requirements The table shown presents the Description, Quantity, Unit cost and Total cost of the Raw Materials that are used for a day: DESCRIPTION | QUANTITY | UNIT COST | TOTAL | Ingredients | Flour | 2 kg. | P40 | P80.00 | Buckwheat Flour | 60 g. | P20 | P20.00 | Wheat Flour | ¼ kg. | P40 | P10.00 | Cider Syrup | 3 tbsp. | P20 | P5.00 | Milk | 5 ½ cup | P28 | P154.00 | Sugar | 8 tbsp. | P15 | P15.00 | Oil | 4 tbsp. | P5 | P5.00 | Cinnamon | 3 tbsp. | P4 | P12.00 | Egg | 11 pcs. | P6 | P66.00 | Apple | ½ cup | P20 | P20.00 | Buttermilk | 1 ½ cup | P10 | P15.00 | Vanilla | 1 tsp. | P5 | P3.00 | Baking Powder | 9 tsp. | P20 | P18.00 | Baking Soda | 1 tsp. | P1 | P1.00 | Salt | 1 ¾ tbsp. | P2 | P2.00 | Butter | 13 tbsp. | P4 | P52.00 | Bread | 1 pack | P40 | P40.00 | Flaxseed | ¼ cup | P50 | P12.5 | Ground | ½ tsp. | P2 | P2.00 | Banana | 1 pc. | P8 | P8.00 | Honey | 2 tbsp. | P8 | P16.00 | Coffee | 40 g. | P38 | P38.00 | Powdered Chocolate | 50 g. | P38 | P38.00 | Tea | 30 g. | P38 | P38.00 | Powdered Lemon | 60 g. | P30 | P30.00 | Powdered Orange | 60 g. | P30 | P30.00 | Powdered Mango | 60 g. | P30 | P30.00 | TOTAL COST: | | P552 | P760.5 |

PRODUCTION COST PRODUCT | QTY/ING. | AMOUNT | COST PRICE | MARK UP (100%) | SELL. PRICE | Apple Cinnamon | * Cider Syrup | P5 | | | | | * 2 ¼ cups flour | P20.5 | | | | | * 1¼ cups milk | P35 | | | | | * 2 tbsp. sugar | P2 | | | | | * 2 tbsp. vegetable oil | P2.5 | | | | | * 1 tsp. cinnamon | P4 | | | | | * 1 egg | P6 | | | | | * ½ cup finely chopped apple | P20 | | | | | TOTAL: | | P95 | P95 | P190 | Buttermilk | * 3eggs, large | P18 | | | | | * 11/2cups buttermilk | P15 | | | | | * 1teaspoon vanilla extract | P2 | | | | | * 1 3⁄4cups all-purpose flour | P17.5 | | | | | * 2 tsp. baking powder | P4 | | | | | * 1 tsp. baking soda | P1 | | | | | * 1tsp. sugar | P1.75 | | | | | * 1⁄2teaspoon salt | P.20 | | | | | TOTAL: | | P59.45 | P59.45 | P118.9 | Bread-N-Butter | * 3 tbsp. butter | P12 | | | | | * 2 eggs | P12 | | | | | * 1 cup milk | P28 | | | | | * 1 teaspoon sugar | P1.75 | | | | | * 1 dash salt | .1 | | | | | * 6 to 8 slices of bread | P40 | | | | | TOTAL: | | P93.95 | P93.95 | P187.9 | Honey | * 2 cups all-purpose flour | P20 | | | | | * 1 and 1/4 cup milk | P35 | | | | | * 2 large eggs - separated | P12 | | | | | * 6 Tablespoons butter - melted | P24 | | | | | * 2 Tablespoons honey | P16 | | | | | * 3 teaspoons baking powder | P6 | | | | | * 1 teaspoon cinnamon | P4 | | | | | * 1/2 teaspoon salt | .2 | | | | | TOTAL: | | P117.2 | P117.2 | P234.4 | Crispy | * 1⁄2cup flour | P5 | | | | | * 1⁄2teaspoon baking powder | P1 | | | | | * 1⁄8teaspoon salt | .1 | | | | | * 1teaspoon sugar | P1.75 | | | | | * 1egg | P6 | | | | | * 1tablespoon butter (melted) | P4 | | | | | * 1⁄2cup milk | P14 | | | | | TOTAL: | | P31.85 | P31.85 | P63.7 | Banana Cinnamon | * 1 cup all-purpose flour | P10 | | | | | * 1/2 cup whole wheat flour | P10 | | | | | * 1/4 cup buckwheat flour | P20 | | | | | * 1/4 cup ground flaxseed | P12.5 | | | | | * 2 tablespoons sugar | P4 | | | | | * 1 1/2 teaspoons baking powder | P2.5 | | | | | * 1/2 teaspoon ground | P2 | | | | | * cinnamon | P4 | | | | | * 1/4 teaspoon salt | .1 | | | | | * 1 1/2 cups fat-free milk | P42 | | | | | * 3 tablespoons butter, melted | P12 | | | | | * 2 large eggs, lightly beaten | P12 | | | | | * 1 large ripe banana, mashed | P8 | | | | | | | | | | TOTAL: | | P139.1 | P139.1 | P278.2 | Egg-Free | * 1 cup all-purpose flour | P10 | | | | | * 1/4 cup wheat flour | P20 | | | | | * 2 teaspoons baking powder | P4 | | | | | * 2 Tablespoons sugar | P2 | | | | | * 2 Tablespoons canola oil | P10 | | | | | * 1 and 1/4 cup cool water | | | | | | * dash of salt | .1 | | | | | TOTAL: | | P46.1 | P46.1 | P92.2 | Coffee | 40 grams | | P19 | P19 | P38 | Chocolate | 50 grams | | P19 | P19 | P38 | Tea | 30 grams | | P19 | P19 | P38 | Lemonade | 60 grams | | P15 | P15 | P30 | Orange | 60 grams | | P15 | P15 | P30 | Mango | 60 grams | | P15 | P15 | P30 | Manpower Requirements
The table shows the salary of the personnel and it includes projection in the present and future salary. Manpower helps to determine the exact cash for the personnel’s salary.
Provincial Rate/ Local Rate PERSONNEL | DAILY SALARY | WEEKLY SALARY | MONTHLY SALARY | YEARLY SALARY | Manager | P450.00 | P2,700.00 | P10,800.00 | P129,600.00 | Cook | P350.00 | P2,100.00 | P8,400.00 | P100,800.00 | Buffet Runner | P250 | P1,500.00 | P6,000.00 | P72,000.00 | Cashier | P250.00 | P1,500.00 | P6,000.00 | P72,000.00 | Waiter | P250.00 | P1,500.00 | P6,000.00 | P72,000.00 | Utility | P250.00 | P1,500.00 | P6,000.00 | P72,000.00 | Total: | P1,800.00 | P10,800.00 | P43,200.00 | P518,400.00 |

Land Cost Floor AreaLot AreaTOTAL LAND COSTINFRASTRUCTURE COST | 30 Square Meter50 Square MeterP500,000.00P700,000.00 |

Waste and Waste Disposal Method Waffles and Pancakes will strict in terms of cleanliness, sanitation, and waste disposal. Garbage bins will be scattered on the different places of the establishment. On the part of cleanliness and sanitation kitchen and will strictly supervised large garbage bags will be in disposing waste so that no insects can get to it and able to spread diseases and food spoilage.” Waffles and Pancakes” has to pay to the Municipality of Binangonan amounting of P500.00 pesos for its monthly garbage fee.

CHAPTER 5
FINANCIAL FEASIBILITY
Total Project Cost
The table presents the description and amount of all the expenses of the project. This helps the restaurant to determine the total amount of the expenses. Fixed Asset | | Production Cost | P229,248.00 | Utilities | P144,000.00 | Land and Infrastructure | P700,000.00 | Machine and Equipment | P29,955.00 | Manpower Requirements | P518,400.00 | TOTAL: | P1,621,603.00 | Current Asset | | Raw Materials | P219,168.00 | TOTAL PROJECT COST: | P1,840,771.00 |

Financiers

Major Assumptions Used

Projected Financial Statements

WAFFLES AND PANCAKES
Income Statement
Income Statement for one year Income Statement for one year | | | Sales Rendered | P4,766,400.00 | | Additional Income | 0.00 | | TOTAL INCOME: | | P4,766,400.00 | Less Income | | | Utilities | P144,000.00 | | Manpower | P518,400.00 | | Raw Materials Requirements | P219,168.00 | | Machine and Equipment | P 29,955.00 | | Production Cost | P229,248.00 | | Land and Infrastructure | P700,000.00 | | Other Expenses | 0.00 | | TOTAL EXPENSE: | | P1,840,771.00 | | | | PROFIT: | | P2,925,629.00 |

Projected income for the coming five years (15%) 1 Year | 2 Year | 3 Year | 4 Year | 5 Year | P2,925,629.00 | P3,364,473.35 | P3,869,144.35 | P4,449,516.00 | P5,116,943.4 |

Financial Analysis

WAFFLES AND PANCAKES
Balance Sheet
For the month January to December 2015 Assets | | | Capital | P2,000,000.00 | | | | | Fixed Long Assets | | | Machine and Equipment | | P 29,955.00 | Land Infrastructure | | P 700,000.00 | TOTAL ASSETS: | | P 729,955.00 | | | | Liabilities and Owner Equity | | | Utilities | | P 144,000.00 | Manpower Requirements | | P 518,400.00 | Production Cost | | P 229,248.00 | Raw Materials Requirements | | P 219,168.00 | Other Expenses | | P 159,229.00 | TOTAL LIABILITIES: | | P 1,270,045.00 | | | | | | |
WAFFLES AND PANCAKES
Cash Flow Assets | | | Capital | P 2,000,000.00 | | | | | Less Expense | | | Utilities | | P 144,000.00 | Manpower Requirements | | P 518,400.00 | Raw Materials Requirements | | P 219,168.00 | Machine and Equipment | | P 29,955.00 | Production Cost | | P 229,248.00 | Land and Infrastructure | | P 700,000.00 | Other Expense | | 0.00 | | | P 1,840,771.00 | | | | TOTAL: | | P 159,229.00 |

Financial Analysis The financial analysis refers to the assessment of the restaurant’s commercial profitability and capability to pay obligations. Project may be considered financially feasible if to meet the criteria. Period t | t0 | t1 | t2 | t3 | t4 | t5 | Initials Investment | 2,000,000 | | | | | | Annual Benefit | | 4,766,400 | 5,481,360.00 | 6,303,564.00 | 7,249,098.6 | 8,336,463.39 | Annual Operating Maintenance Cost | | 1,840,771 | 2,116,886.65 | 2,434,419.65 | 2,799,582.60 | 3,219,519.99 | Annual Net Flow | | 2,925,629 | 3,364,473.35 | 3,869,144.35 | 4,449,519.00 | 5,116,943.4 |

Net Present Value
(NPV) 15%

NPV = -2,000,000 + 2,925,629 9 (.870) + 3, 364,473.35 (.756) + 3,869,144.35 (.658) + 4,449,516 (.572) + 5,116,943.4 (.497) NPV = -2,000,000 + 2,545,297.23 + 2,543,541.85 + 2,545,896.98 + 2,545,123.15 + 2,543,120.87

NPV = -2,000,000 + 12,722,980.08
NPV = 10,722,980.08 Accept the project because it is greater than zero. Therefore, the Waffles and Pancakes is profitable.

Benefit – Cost Ratio

B (15%)
B = 4,766,400 (.870) + 5,481,360 (.756) + 6,303,564 (.658) + 7,249,098.6 (.572) + 8,336,463.39 (.497) = 4, 146,768 + 4,143,908.16 + 4,147,745.11 + 4,146,484.40
+ 4,143,222.31 = 20, 728,127.98

C (15%)
C = 1,840,771 (.870) + 2,116,886.65 (.756) + 2,434,419.65 (.658) + 2,799,582.60 (.572) + 3,219,519.99 (.497) = 1,601,470.77 + 1,600,366.307 + 1,601,848.13 + 1,601,361.25 + 1, 600,101.44 = 8,005,147.89

B/C = 2.589 Accept the project because the B/Cis more than 1. Therefore Waffles and Pancakes is profitable and feasible.
Return on Investment (ROI) ROI = 4,766,400 - 1,840,771 4,766,400 | 2,925,629.004,766,400 | ROI = 0.6138 |

CHAPTER 6
SOCIO-ECONOMICAL FEASIBILITY
The Project Employees (Personnel) Waffles and Pancakes will offer work for unemployed people, who are interested to work near their houses and willing to learn about food service.
The Government Other Beneficiaries

CHAPTER 7
PROJECT IMPLEMENTATION AND TIMETABLE
Gantt chart of Activities ACTIVITIES | OCT- NOV | DEC - JAN | JAN - FEB | FEB - MAR | MAR - APR | APR-MAY | MAY - JUN | JUN- JUL | Organizing the type of business | | | | | | | | | Conceptualization of the Project | | | | | | | | | Choosing the Location of the Project | | | | | | | | | Obtaining the Financial Resources | | | | | | | | | Legal Requirements | | | | | | | | | Construction of the Establishment | | | | | | | | | Placing orders for equipment and Appliances | | | | | | | | | Interior and Exterior Furnishings | | | | | | | | | Hiring and Section of Personnel | | | | | | | | | Ordering Raw Materials | | | | | | | | |

Implementation of Activities

CHAPTER 8
THE EXECUTIVE SUMMARY
Highlights

Conclusions to Feasibility

APPROVAL SHEET

The entitled “WAFFLES AND PANCAKES” prepared and submitted in partial fulfillment of the requirements for the degree of Bachelor of Technology Major in Hotel and Restaurant Management by MA. ANGELIKA LEONEN SEVERINO is hereby recommended for approval.

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Date | | -------------------------------------------------
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Ma. Teresa D.J. Alejandro Ph. DInstructor |

Approved in partial fulfillment of the requirement for the degree of Bachelor Technology Major in Hotel and Restaurant Management by the Oral Examination Committee.

Accepted in partial fulfillment of the requirements for the degree of Bachelor of Technology in Hotel and Restaurant Management. -------------------------------------------------
Date | | -------------------------------------------------
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Dr. Allan E. CondeInstructor |

DEDICATION

This piece of work is whole heartedly dedicated
First and foremost, to Almighty God,
For His guidance during those times of trial and hindrances,
And for the grace He showered us.

To Mrs. Alejandro, for sharing their knowledge with us.

To my friends:
Dhares, Queen, Roan, Jay, and Chales
For being a wonderful person and a good companion.

To my family, for the support and unconditional love, you serve as my inspiration to make this work possible.

Thank you for being a light and the precious threads that’s making my life worth living.

* Angel