STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

EL FAMILIA RESTAURANT

A feasibility study presented to the

Facility of Tourism and Hospitality Management STI

STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

In Partial Fulfillment of the Requirements in

Ergonomics and facilities Planning for the Hospitality Industry

For the degree in

Bachelor of Science in Culinary Management

Bino, Limmuel

Badilles, Shella Mae

Dianito, Ma. Alyssa

Dimaala, Jhames Michael

Evangelista, Algene Jovelle

Sacdalan Jhon Eric

May 27, 2023

 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Acknowledgement

The completion of this feasibility study was made possible through the encouragement and
assistance of some persons who have given their time and solicitated advice to this study:

To Ms. Gunday Christine Zyres, our instructor, for her patience and guidance, encouragement and
for sharing her expertise.

To our parents, who gave us life and guided us ever since were born, and for the financial and
moral support.

Also, to our friends, who always there for us. To our classmates and teachers who gave us
inspiration and support to finish this study.

We thank you.
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Table of Contents

Cover Page 1

Acknowledgement 2

Table of Contents 3
SECTION I-EXECUTIVE SUMMARY 4

SECTION II- INDUSTRY 5

Competitors 6

Factors Affecting the Success in the Industry 7

What Fashions, Legislations, or Environmental 8

Trends affect your Industry. 9

Fashion trends 10

Legislations 11

Environmental 12

SECTION III-PRODUCT 13

Product 14

Product Comparison 15

Direct Competitors 16

In-direct Competitors 17

Product working Model 18

Competitive Products 19

Research and Development 20

Long-term Goals 21

Pricing Strategy 22

SECTION IV- MARKET 23

Target Market 24
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Location of the Company 25

Traffic Pattern 26

Market Analysis 27

Competitive Analysis 28

Marketing Strategies 29

Market Research Analysis 30

SECTION V- OPERATIONS 31

Production Process 32

Evaluate the plans and Equipment 33

SECTION VI- MANAGEMNENT 34

Vision 35

Mission 36

Organizational Chart 37

Personnel Plan 38

Job Description and Qualifications 39

Project Schedule 40

SECTION VII- IMPLEMENTATION SCHEDULE 41

Milestone Graph 42

SECTION VIII- FINANCE 43

Financial Plan 44

Financial Projection 45

SECTION IX- APPENDICES 46

Appendix 1. Floor Plan & 3D Layout 47

Appendix 2. Food and Beverage Menu 48

Appendix 3. Establishment Logo 49

 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Appendix 4. Curriculum Vitae 50

Appendix 5. Memorandum of Agreement 51

 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Section I
EXECUTIVE SUMMARY

Filipinos are a nation of food lovers. Most of us regularly consume food to relieve stress or serve as an energy
booster that helps improve our physical performance, which we absolutely need from our day-to-day
routine. The company named "El Familia" will be the go-to place, especially for the family gathering. It is a
restaurant committed to providing you with the best experience every visit and offers the best tasting and
quality beverages and food items to our dear customers. "El Familia" is a Spanish word that can be translated
as "the family." The name was established because Filipinos are known for having strong and close family
ties. El Familia can mean a lot of things. It can be an invitation to catch up with family or friends, engage in
conversations, or even spend quality time with family and friends. Whether it is for energy, socialization, or
tradition, the cultivation of Filipino food has served as a motivating force in the community.
El Familia is a business that considers more than just profits. We also consider its impact on society and the
environment. Here at El Familia, our need to provide our customers with the best quality food doesn’t have
to get in the way of keeping our business family oriented. We will create a cozy and comfortable ambience
that feels like home. For our facilities El Familia Restaurant wants to provide only the best comfortable,
satisfying, and unforgettable experience. We are geared towards the fulfillment of the needs of our
customer.
Also, El Familia restaurant create a community- and eco-friendly environment in which we will support local
products by employing them as basic ingredient components in our restaurants. The ingredients that we
intend to use in our restaurants in order to deliver our proudly Filipino flavors that we all like. In addition,
we can purchase and use local materials in our restaurant, such as rattan chairs, abaca carpets, and many
more. It is also anticipated that we would use a locally sourced community product in our restaurant.
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Section II
INDUSTRY

The Filipino cuisine has developed from the different cultures that shaped its history; it is like other Southeast
Asian cuisines but with heavy Spanish influence. Some ingredients of the Mexican cuisine, such as corn,
tomato, and chili, have also found their way to the Philippines. Though its cuisine is not as renowned as many
of its neighbors, such as that of Thailand and Vietnam, Filipino cooking is nonetheless distinct in that it is
possibly the least spicy of all Southeast Asian cuisines. They don’t make the mistake of thinking that Filipino
food is bland, though. It is just that instead of spices, Filipino food depends more on garlic, onions, and ginger
to add flavor to dishes. Painstaking preparation and prolonged cooking time is also a characteristic of most
Filipino dishes, and when done properly is often what brings out the flavor of the food, as opposed to a
healthy dose of spices. This dish also brings the family together when you taste it.
El Familia Restaurant are embracing the Filipino dish, such as sinigang,adobo,pakbet,etc . With the Filipino
dish trend showing no signs of slowing down, Filipino style. El Familia Restaurant is launching a Filipino style,
concept that will offer a various food and drink selection in menu. On other hand, to appeal to our target
market, The El Familia Restaurant would need to be creative in order to come up with good restaurant in
variety design, variants, excellent food, beverages and service.
COMPETITOR
This is some of the list competitors ZENY’S BANGIHAN AT BULALUAN, JHORJHANE’S LOMI HOUSE AND
EATERY, WANAM SA BUKID, WILDFLOWER BAR AND RESTAURANT, ANO GA ARE LOMI HOUSE, MOMMY
NHITZ FOOD HOUSE ATBP, MR 3MS, LUGOD’S STEAK AND GRILL. It the same offer Filipino dish and affordable
price.
MAJOR SUPPLIER IN THE INDUSTRY
One major supplier that is known here in the country is the PFESCORP market leader in the Philippine food
service industry today, we are a company of dedicated professionals who strive to provide not only quality
equipment with competitive prices, but also unmatched service and support to our customers. We supply
quality kitchen equipment, hotel food equipment, bakery equipment, restaurant, and catering equipment
all over the Philippines. We carry an impressive selection of well-known brands in the fields of cooking,
baking, pastry, and hot and cold displays.
Monterey’s commitment to total quality extends from its farm to its countrywide distribution network. Its
quality meat products are delivered by refrigerated Monterey trucks and are available in a variety of
Monterey outlets, namely Monterey Neighborhood Meat shops, supermarkets, and Monterey satellite
outlets. Monterey meat products are part of everyday Filipino life. With its “farm to market” concept, the
Filipino consumer is assured of quality meats for every meal.
Factors affecting the success in the industry:
 Quality Food- Food quality is an essential part of the whole restaurant experience which contributes
to customer satisfaction and whether it will return to the restaurant. To be certain our products are
safe and compliant, we must first verify the ingredients and materials that we receive meet and
safety and quality requirements. Develop a record keeping system for incoming inspections, and
keep track of critical information like date received, quantity, and material information.
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 Quality Service- Restaurant service quality affects dining experiences of customers. Service quality
creates first impression on consumers’ perception of quality. Service Industry provides good service
quality to the customers to attain sustainable competitive advantage.

 Empowered Staff- People are the single most important element in our operations. We value the
managers and staff as the single most important element in running a quality operation’s, the
managers need to be all on the same page operations. We have found that friendly strong managers
make friendly strong to crew staff. From that crew comes the next generation of managers and a
quality operation. The customers can see it in the quality of the food, how clean the store is and how
friendly and fast they are stressed.
FORECAST ABOUT THE FUTURE GROWTH AND PROFILE OF THE INDUSTRY
The Philippines Food Service Market is Segmented by type (Full-service Restaurants, Self-service Restaurants,
Quick-service Restaurants, Street Stalls and Kiosks, Cafes and Bars, and 100% Home Delivery Restaurants)
and Structure (Chained Restaurants and Independent Restaurants). The report offers market sizes and
forecasts for the Philippines food service for the above segments. The food service market in the Philippines
is highly driven by the rise in value-conscious consumers willing to try new restaurants with a wide range of
menu options, including interesting international and local cuisines, which also cater to increasingly busy
lifestyles.
TRENDS THAT AFFECT INDUSTRY
 Online food delivery service providers rely on social media promotional campaigns as their primary
marketing strategy.
 They use social media platforms to run their service promotions and campaigns.
 These platforms increase consumer engagement and create brand awareness.
 The growing digital platforms and consumer engagement on social media platforms are key factors
that will positively impact the online food delivery services market across the country.
 One-third of all meals consumed by Filipinos in 2021 were ordered from restaurants, while two-
thirds were home-cooked.
 Around 50% of customers decide what they want to eat based on what they see on the app.
Make attention with an eye-catching entrance- The El Familia Restaurant rely on foot traffic outside the
restaurant as our main clientele, we need to draw to something, and to make a better way to do that than
with a unique restaurant front door design is that to make our restaurant entrance doors pop by using these
restaurant exterior design ideas as follows:
 Catchy color sign with the name of the Restaurant
 All glass door and windows to give customers a sneak peak of the interior.
 Choose colors wisely- Colors are extremely effective at conveying different emotions. The colors for
El Familia Restaurant walls is shade by white with the combination of black to make it more
 attractive of the shade of white. The shade of white encourages impulses eating because it makes
you feel relaxing.
 Put HVAC in the restaurant- Restaurant interior decoration might be more fun, but there are more
boring restaurant design considerations to keep in mind as well, such as HVAC. The HVAC stands for
heating, ventilation, and air conditioning, and these are all service that should be in restaurant. On
hot summer days, making sure customers will be able to take refuge in restaurant. On cold winter
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STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

nights, warm up their hands with a cup of hot chocolate and proper heating. Not to mention how
vital ventilation is to keep the smell from the kitchen from entering the seating area.
 Designing a stunning menu that reflects your brand identity- Restaurant menu design is an essential
part of restaurant architecture. It’s not just a list of dishes you sell, it shows customers what your
brand is all about, what your view on cuisine is, and what you’re offering. For this reason, having a
strong restaurant logo design that reflects our brand identity is essential.

LEGISLATION
Running a restaurant can often be complicated. Restaurant regulations are highly monitored by state and
city authorities. Even the most diligent of owners can miss an important rule and end up fined or shut down.
Who oversees restaurant regulations? Various regulatory government agencies oversee different aspects of
the business. Here are the main agencies, which typically have a state or local city and counterpart:
Food Safety and Inspection Service (FSIS). The FSIS is a public health agency in the U.S Department of
Agriculture, overseeing the nation’s commercial supply of meat, poultry, and processed egg products.
Food and Drug Administrative (FDA). The FDA protects public health by assuring that foods-other than meat,
poultry and egg products-are safe for consumption. They also have outlined food service codes and
regulations for every state.
Occupational Service and Health Administration (OSHA). OSHA, is an agency run by the Department of
Labor, oversees employees’ health and safety regulations.
The El Familia Restaurant can contact the local health department for assistance. Specifically, they can tell
its establishment about local laws and provide a step-by-step guide for what’s required in your city.
ENVIRONMENTAL
 Replacing or Eliminating Disposable Products - Rethink plastic straws. Plastic straws weigh so little
and are so small, they blow through the air or flow with streams, often ending up in the ocean. Once
in the ocean, they are deadly for wildlife. The stainless-steel material will be used in the El Familia
Restaurant instead plastic straw. Many reusable straws are made from stainless steel. We could serve
drinks with these straws and reclaim them with the other dirty dishes at the end of patron’s meals.
 Tracking and reducing energy waste- Use LEDs or Compact Fluorescent (CFLS). LEDs and CFLs use
less energy and last longer than traditional bulbs. A CFL uses about one-fourth the energy of a
traditional bulb while lasting 10 time longer. LEDs use about the same amount of energy as CFLs
burst last 15 to 25 times longer than traditional bulbs. Invest in low-flow toilets, sinks and sprays
valves. Low-flow fixtures are becoming the norm. so, it is a good idea to make the switch sooner
than later. In some states, retailers can only sell low-flow models, which may become law elsewhere
in the coming years. A low-flow toilet, sink or spray valve can reduce the restaurant’s water waste.
 Reducing Food waste - Reduce portion sizes. In many cases, food waste is a direct result of large
portion sizes. If the customers have troubled finishing their plates, consider making the portion sizes
smaller.
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Section III
PRODUCT

Our Restaurant will only serve Filipino dishes, which are the most popular and our all-time favorite. So here
we have the El Familia Restaurant, For the most part, it is a casual dining that practices the family service
style for family and pretty casual diners’ restaurant. Our family style service we will offer beautifully
garnished platters of food set in the center of each table by servers, and the guest pass the platters around,
choosing what they would like to eat without ever leaving the table.
KIND OF SERVICE THAT OUR CUSTOMER WILL BE EXPECTING:
Excellent Filipino Service style- El Familia Restaurant, the Filipino service with a distinct flavor. In this regard,
the Philippines has a significant competitive edge due to the Filipinos' adaptability, lighthearted and pleasant
mood, warmth and spirituality, readiness to work beyond expectations, and service orientation.
Kind and cordial treatment by the restaurant staff throughout you dining experience- El Familia Restaurant,
ensured to have a positive employee attitude ensures that they interact with customers with a view to
understand their needs and goals. Such employees remain motivated to serve the restaurant and its
customers with added care and effort.
Safety and Sanitation- One of the priorities of the establishment is the health of its customers. Safety and
sanitation are always being practice in order to secure the safeties of both employees and customers.
PRODUCT
Our menu also features traditional Filipino food, and if there are foreign customers who have visited the
Philippines from other countries and want to try a wide variety of cuisines, including seafood, pork, beef,
chicken, vegetable dish and dessert, we are also aiming to attract foreigners with the comfortable ambience
and cozy feel at home.
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STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

EL FAMILIA RESTAURANT

SEA FOOD

Sea food Boil

This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes,
corn and sausage, all boiled in a flavorful broth.

PORK

Crispy Pata
consisting of deep-fried pig trotters or knuckles served with a soy-vinegar dip.
consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip.

Sizzling Sisig
chopped pig parts and chicken livers tossed with a spicy and sour dressing.

Sinigang na baboy
tamarind-based soup that is known for its sour and savory taste,
Made with pork ribs, vegetables
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BEEF
Bistek
Bsitek tagalo made of thinly sliced sirloin braised in a mixture of citrus,
soy sauce, onions, and garlic,

Mechado
beef chunks, which are sometimes replaced with pork, and a flavorful tomato.
sauce.incorporate potatoes, bell peppers, carrots, and peas. It is often seasoned.
with soy sauce or fish sauce.

Bulalo
light colored soup that is made by cooking beef shanks and marrow bones
until the collagen and fat has melted into the clear broth. With several vegetable
options. These vegetables may include corn, chayote, baby bok choy, Chinese
cabbage (pechay), green beans,carrots, but also plantain, onions, and ginger.

CHICKEN
Filipino Chicken Adobo
braising chicken legs (thighs and/or drumsticks) in a sauce made up of vinegar,
soy sauce, garlic, and black pepper. It's tangy, salty, garlicy, slightly sweet, and
spicy.
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Chicken Barbecue Filipino Style

marinated in soy sauce, citrus juice, brown sugar, and fresh garlic for
sweet and savory flavors

Chicken Lumpiang Shanghai

The crunchy, savory, and flavorful mix of ground chicken, carrots, spices, and
seasonings enclosed in spring rolls

VEGETABLE DISH
Monggo Guisado
savory taste, and a satisfyingly tender texture. The mix of softened munggo or
Mung beans with spinach, tomatoes, onions, and pork.

Pakbet
ork and vegetables such as eggplant, okra, bitter melon, long beans, and
calabasa. It's a delicious and nutritious dish served as a main entree or a side
to fried fish or grilled meat.

Ginisang Ampalaya
his includes garlic, black pepper, eggs and tomatoes.
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Laing
shredded or whole taro leaves with meat or seafood cooked in thick coconut
milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger,
and shrimp paste.

DESSERT

Halo-Halo
shaved ice made with sweetened beans, fruits, and jellies and topped with milk,
Leche flan, purple yam jam, and ice cream

Leche Flan
made-up of eggs and milk with a soft caramel on top. It resembles crème.
caramel and caramel custard.

Mais Con Yelo

layered drink that is made with sweet corn, sweetened condensed milk,
and lots of ice!
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Buko Salad
fresh young coconut (buko) with sweetened milk or cream and fruits

DRINKS

Fresh Buko
young coconut water, young coconut meat and milk,

ced Tea
drink made from tea without milk but with sugar and sometimes fruit flavorings,
drunk cold.

Pineapple Juice
Refreshingly sweet, a bit tangy, and just the right amount of tartness made from
real fresh pineapples and all-natural ingredients
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STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Softdrinks
water-based flavored drinks usually with added carbon dioxide and with nutritive,
nonnutritive, and/or intense sweeteners with other permitted food additives.

Direct Competitor
This is some of the list direct-competitors ZENY’S BANGIHAN AT BULALUAN, JHORJHANE’S LOMI HOUSE AND
EATERY, WANAM SA BUKID, WILDFLOWER BAR AND RESTAURANT, ANO GA ARE LOMI HOUSE, MOMMY
NHITZ FOOD HOUSE ATBP, MR 3MS, LUGOD’S STEAK AND GRILL. It the same offer Filipino dish and affordable
price.
In- Direct Competitor
The In- Direct Competitor we have is BRAND X BURGERS, SM HYPERMARKET, LIBRO ESPRESSO
PRODUCT WORKING MODEL
El Familia Restaurant provides a safe and comfortable atmosphere wherein customers feel welcomed and
comfortable. The establishment needs to preserve the welcoming and comfortable feeling to ensure the
satisfaction of every customer. One of the main purposes of the El Familia Restaurant is to promote the
importance of having stress, away from the problem and to feel El Familia Restaurant is their second home.
In order to deliver an excellent customer service, the crew and staff will follow this step as following:

 The customer service should start with a smile. Smiling helps your employees feel at ease and creates
a positive environment that can lead to a better company culture.
 Staff and crew should speak appropriately. Greet the customers the minute they walk in the door,
use respectful titles such as sir, ma’am, and miss work well.
 Waiters should intently and pay attention to what they want and should be thoroughly versed on
your menu. Ask questions and repeat their orders to make sure get it right.
COMPETITIVE PRODUCT
Our Restaurant will only serve Filipino dishes, which are the most popular and our all-time favorite. So here
we have the El Familia Restaurant, For the most part, it is a Filipino style that practices the family service
style for family and pretty casual diners’ restaurant. Our family style service we will offer beautifully
garnished platters of food set in the center of each table by servers, and the guest pass the platters around,
choosing what they would like to eat without ever leaving the table.
Our menu also features traditional Filipino food, and if there are foreign customers who have visited the
Philippines from other countries and want to try a wide variety of cuisines, including seafood, pork, beef,
chicken, vegetable dish and dessert, we are also aiming to attract foreigners with the comfortable ambience
and cozy feel at home.
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

RESEARCH AND DEVELOPMENT

For the most Americans, dining out and ordering takeout is a regular part of their routine with busy work
schedules and other responsibilities, many people struggle to cook every meal at home. As a result, the
Average U.S household spends $2,735 per year on dining and takeout according to The Bureau of Labor
Statistics polled Americans on how they spend their money in its most recent consumer Expenditure survey.
The average household spends $198 monthly or $ 2.375 annually on food prepared away from home. This
total includes restaurant dining and takeout expenses.
The El Familia Restaurant aim to provide to offer from a Filipino dinner menu. As for the family, friends that
too lazy and busy to cook at home because of the busy schedule. El Familia Restaurant also invest on research
to provide good quality of food and beverages. Since people are willing to spend on food. The quality of food,
beverages and service is the top priority for customers for both branded and independent restaurant. The
establishment also focus on researching information, data, and resources in order to establish a brand name
in order to gain the trust of the customers.

LONG-TERM GOALS
 Offer a safety, secured and comfortable atmosphere.
 To provide an excellent quality of food and service
 Promote sustainable towards its community.
Setting a Long-term goals, El Familia will have something to motivate and give a sense of purpose. Goal
setting is an easy way to keep the employees motivated in the workplace. Having no specific goal to work on
can lead to lower morale of the employee, and ultimately affects the productivity of works. On the other
hand, achieving goals keep them motivated and improves their confidence and job satisfaction.
PRICING STRATEGY
The price of your product can have a significant impact on how the market perceives it. Determining the
significance of pricing strategy is crucial for this reason.
Cost-plus pricing - El Familia Restaurant determines the price of each menu item by considering the costs of
the ingredients, labor, overhead, and targeted profit margin. The ultimate price is established by multiplying
these expenses by a fixed markup percentage.
Competitive Analysis - To ensure that our El Familia Restaurant menu prices are competitive while also
expressing its distinctive value proposition, we must analyze the pricing methods of other restaurants in the
area. Location, ambiance, ingredient quality, and level of service are a few things to think about.
Regular Pricing Review - Continual monitoring and evaluation of the price strategy based on consumer input,
profitability analysis, and market conditions should be done as part of a regular pricing review. To maintain
a competitive price that supports our business goals, we will make changes as necessary.
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Section IV-
MARKET
TARGET MARKET
Our target market are families because we want our restaurant to feel like a home. Additionally, we are
targeting a group of people that has been identified as the most likely to patronize a food establishment
due to their shared interests, preferences, and other traits.

AGE Gender Income Level Occupation MARTIAL STATUS

El Familia El Familia Average to middle An occupation We welcome
Restaurant Restaurant is to high income, that pays average everyone
welcomes all ages gender neutral we The El Familia is to middle to high Whether they Are
accept any kind of affordable, and income. People single, Married or
gender people from that with income tend Even in a
age groups with to eat out Relationship.
jobs would be frequently.
able to afford the
food and like to
spend money on
this type of food.
The table shows the demographic analysis of the study based on the factors such as:
Age, Gender, Income level, Occupation and Marital Status.
LOCATION OF THE COMPANY

El Familia Restaurant is located at the Commercial building along 0881 National Road Barangay Balagtas,
Batangas City.
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The team decided to rent end extend the establishment that build in that chosen location, In choosing
location it was based on our target market which is the group of people where working. It is a good location
because it is near in the highway through which many people pass. It makes them accessible for customers.

TRAFFIC PATTERN
The traffic volume at the 0881 National Road. Brgy. Balagtas Batangas city are moderately high especially on
the rush hour because of the transportation vehicle like Jeepneys and Tricycles merge at this road section.

MARKET ANALYSIS
The Brgy. Balagtas, Batangas City is a good place in Batangas city. The location makes it ideal for roadside,
business such as business restaurant, gasoline station. Brgy Balagtas is becoming one of the fastest-growing
streets radiating from the city and this is an opportunity to capture the growing market in Batangas City.
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COMPETITIVE ANALYSIS
El Familia is a restaurant business that is common to people because in this business are the same with each
other, the same products, and the same services. However, the first thing people notice is the price, the
location is also accessible, and it will surely earn profit.
The table below shows the competition of strength and weaknesses of direct competitors of El Familia
Restaurant.
NAME OF ESTABLISHMENT STRENGTH WEAKNESS
El Familia Restaurant (our Wide variety of choices in the The restaurant is newly built and
company) menu. was still unknown to most
people dining in the location.
Accessible location.
Great restaurant ambiance.
The servings are based on
reasonable prices.

ZENY’S BANGIHAN AT Best-selling Batangas’ best Expensive price of the products

BULALUAN bulalo
Large amount of Serving

JHORJHANE’S LOMI HOUSE AND Good customer service Location.

EATERY
Clean and well-ventilated area Limited menu.
WANAM SA BUKID Food quality Expensive.
Well-known due to the
popularity of Wanam
Restaurants for their pansit.
Cozy place to dine.
WILDFLOWER BAR AND Sells alcoholic beverages. Not suitable for all ages
RESTAURANT
Entertainment Operating hours were mostly in
the evening.
Location is easily accessible
ANO GA ARE LOMI HOUSE Well-ventilated area. Limited menu.
Price is reasonable. Small establishment.

MOMMY NHITZ FOOD HOUSE Wide choices of lutong bahay Location cannot be easily found.
ATBP
Attentive owners and server. Small area.
MR 3MS Clean and well sanitized area Limited menu choices.
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LUGOD’S STEAK AND GRILL Fast and complete serving. Located somewhat far from
national road.
Good and delicious meal.
The table below shows the competition of strength and weaknesses of In- direct competitors of El Familia
Restaurant.
NAME OF ESTABLISHMENT STRENGTH WEAKNESS

BRAND X BURGERS Well-advertised. Expensive.

Good location. Limited choices on the menu.
Tasty burgers and pastas Slow serving time.
SM HYPERMARKET Well known. Not cozy.
Location Limited seats.
One stop shops where you can Limited choice of foods.
dine and buy groceries and
others at the same time.

LIBRO ESPRESSO Relaxing and cozy. Limited choices on the menu.

Well- advertised. Not encouraged for socializing
with loud voices since silence is
Good coffee observed
Its library

MARKET STARTEGIES
El Familia Restaurant prepares and serves food and drinks to customers. This establishment is a very good
restaurant from many aspects. Firstly, it is located at a convenient location, the restaurant is accessible. This
is splendid restaurant considering the foods it offers to the visitors. There is large collection of foods, and the
price is in reasonable. The restaurant authority is highly efficient and serves the food shortly after ordering.
El Familia Restaurant have social media such as Facebook for the direct impact on sales and used to raise
visibility among the public, to promote and remind the product to customers. This platform enables
customers to access information quickly to the business. We choose Facebook, because it is the one of the
social media that is used the ability of Facebook to like was shown by Facebook users, the product and
brand allow the opportunity to explore the interaction between social ties and the business. The business
promoting the brand across all of the channels on social media and promoting resources can assist in
shaping the product and also benefiting our outreach to customers.
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Section V
OPERATIONS

The El Familia Restaurant offers an excellent Filipino food and beverage and quality service experience to its
loyal customers and a welcoming atmosphere. The firm assures that the El Familia Restaurant's nature will
match the idea of the image of the restaurant. Our restaurant additionally offers great and friendly -customer
service that matches the native ambience of our traditional of Filipino style, with affordable prices.
the Restaurant aim to provide an excellent service to give satisfaction of customers. the company will invest
in 4 management department including, finance management, Restaurant management, HR management
and administrative management. And, the company will invest 15 service staff members, including manager,
chef, assistant chef, restaurant cook, kitchen worker, server/waiter, dishwasher and busser, cashier.
All of whom have excellent talents and pleasant demeanor. The number of employees will be sufficient to
deal with the crowds in the dining room, kitchen, and cashier station. El Familia Restaurant intended to hire
and train people with great qualifications such as time management, problem solving, decision making,
communication ability, and flexibility in order to have control over important parts in a business. We can
ensure that our establishment's service quality and productivity will improve by training them how to apply
these abilities. The future of our restaurant will be determined by the people who will serve as the
foundation of exceptional and good service. Being self-sufficient can be difficult, but with a right plan,
understanding, and trust in one another, it can be made simple.
PRODUCT PROCESS
El Familia Restaurant discusses raw materials and manufacturing capacity in this portion of the document.
Raw materials- The raw Ingredients of El Familia Restaurant are made from fresh and local items to support
the local market by employing them as basic ingredient components in our restaurants. The ingredients that
we intend to use in our restaurants to deliver our proudly Filipino flavors that we all like. They also ensure
that the supplies are sufficient for the day, the assigned staff should do inventory before the end of night
shift and the financial department oversees keeping track of costs in order to minimize.
Product Capacity- The staff will follow the FIFO method (Fill-in-fill-out) it helps the establishment cycle
through our stock, keeping food fresher. This constant rotation helps to prevent mold and pathogen growth.
The employees monitor the food spend in storage, to improve the safety and freshness of the food. FIFO
method can help the establishment track how quickly their food stuck is used.
In addition, we can purchase and use local materials in our restaurant, such as rattan chairs, abaca carpets,
and many more. It is also anticipated that we would use a locally sourced community product in our
restaurant.
 STI COLLEGE BATANGAS

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EVALUATE YOUR PLANS AND EQUIPMENT

KITCHEN/PREPARATION AREA
Needed tools and equipment.
HAND TOOLS/UTENSILS

ITEMS QUANTITY COLOR SIZE COST TOTAL

Automatic Rice 3 White (35 Cup Raw) 11,789 35,367

Cooker Rice Cooker
(each)

Grill tongs 3 stainless 8 inch. long 248 744

(each)

Meat Turner 3 Stainless Steel L-29cm x W- 115 345

5.5cm.
(each)

Offset Spatula 4 Stainless Steel large" (9 to 90 360

10-inch blade) (each)

Colander 2 Stainless Steel 10 inches 210 420

(each)

Food mill 2 Stainless Steel 17 x 8.25 x 300 600

3.75 (each)

Chopping knife 3 Stainless steel 10.5 inch 600 1,800

(each)

Butcher Knife 5 Stainless steel 7inch 100 500

(each)
Cutting Boards 3 Woods 10-15 inch 320 960
(each)

Mixing Bowls 4 Stainless steel 1-6 quart 99 396

(each)

Ladles 3 Silver 5 inch. 406 1,218

(each)
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STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Measuring Cup 2 White 240ml-250ml 180 360

(each)

RANGE-TOP COOKWARE

ITEMS QUANTITY COLOR SIZE COST TOTAL

Fry pan 6 Black 20cm 150 900

(each)

Wok 4 Gray 12-inch length 300 1,200

(each)

Sauté pan 4 Stainless steel 10inch 180 720

(each)

Tapered Sauce 4 Stainless steel 150 600

Pan
20.5 x 10.9 x (each)
6.7 inches

Stock Pot 4 Stainless steel 20quarts 250 1,000

(each)

Sauce pot 4 Stainless steel 4quarts 150 600

(each)

Paella pan 12 Black 15 inches 250 3,000

(each)

EQUIPMENT
ITEMS QUANTITY COLOR SIZE COST TOTAL

Stove 2 Silver 30-36 inch. 37,495.00 74,990

(each)

Griller 1 Black 400-400 sq 38,000.00 38,000.00

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Oven 1 Stainless Steel 30 inch. 1,258.29 1,258.29

Silver

Refrigerator/f 1 Silver 23-36 inch. 140,995 140,995

reezer

Deep Fryer 1 Silver 11-34 1,999.00 1,999.00

Microwave 1 Silver 21-24 inch 5,418.00 5,418.00

Blender 1 Glass 70-120mb 2,200 2,200

DINING AREA
Furniture and Equipment
Item Quantity Color Size Cost Total

Long Table 4 Wood 72-80 lenght Php 8,799.00 Php 35,196.00

Circle table 6 Wood 44-52 inches Php 4,488.00 Php 26,928.00

Chair 48 Wood 43x48x74 cm Php 657.00 Php 31,536.00

Air conditioner 3 Split type(white) 740 x 250 x Php 29,600.00 Php88,800.00

195 mm

CASHIER MATERIALS
Item Quantity Color Size Cost Total

Reciept paper 4 White 57-50mm Php30.00 Php 120.00

Pos machine 2 Black 58mm Php 30,786.00. Php 61,572.00

Ballpen 2 Black 1.38mm Php10.00 Php20.00

Menu board 2 Black/brown 500-700 mm Php 3,000 Php 6,000.00

 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Tray 2 Black 18x13 Php 250.00 Php 500.00

RESTROOMS MEN AND WOMEN

Materials and equipment

Item Quantity Color Size Cost Total

Toilet bowl 2 White 27inch. × 2000 4000

21inch.

Mirror 2 Chrome 60cm. × 40cm. 250 500

Tissue rack 2 White 8cm. × 16cm. 150 300

Trash bin 2 Silver 20cm. × 27cm. 200 400

Door 2 White 700mm. × 3000 6000

2100mm
Faucet 2 Chrome 2cm. × 9inch. 200 400
Floor tiles 70 White 12inch. × 100 7000
12inch.

OFFICE
Materials and Equipment
Item Quantity Color Size Cost Total

Laptop 1 White 14cm. x 35cm 16,000 16,000

Printer 1 Black 63inches × 7000 7000

25inches

Computer 1 White 47cm. × 18cm. 22,000 22,000

Air-conditioned 1 white 740x250x195mm 29,600 29,600

Office Chair 1 Black 110cm. × 52cm 2,800 2,800

Sofa 1 Light Blue 71cm x 123cm 4,500 4,500

Table Lamp 1 black 28cm x 56 cm 800 800

Table 1 Brown 120cm × 75cm 2,800 2,800
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STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Trash Can 1 Silver 20cm. x27cm. 200 200

PARKING AREA
Materials and Equipment

Item Quantity Color Size Cost Total

48 x 96 x 1200 709
delineators 10 Diffe. color mm (each) 7,090

1,481
Safety mirrors 2 glass 32inch. (each) 2,962

Traffic/parking 350
cones
10 Plastic/stone 4inch -42 inch (each) 3,500

Column & wall 500

protection
10 metal 31-1/2L (each) 5,000

Speed bumps & 3-4 inch h 782

parking stops
2 metal 12-14 w 3-6 f (each) 1,564

KITCHEN AREA - 545,793.29

DINING AREA - 775,702
OFFICE AREA - 85,700
REST ROOM - 18,600
PARKING AREA - 20,116

TOTAL COST: 1,445,991

 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Section VI-
MANAGEMENT
Mr. Jhon Eric and Ms. Ma. Alyssa Dianito with other four shareholder. It is specifically a general partnership
because the partners will be responsible for management and financial responsibilities of the partnership.
The two owners will be the general manager will own the profit of the business. The six owners will share
in all the profit of the business. The profits will be equally divided into three. We chose partnership
because it is inexpensive to start and less expenses.
MISSION
The Mission of El Familia Restaurant is to sell delicious and memorable Filipino food and drinks. That
the food and beverages we sell meet the highest quality, freshness and seasonality standards and combine
both modern creative and traditional Filipino cooking styles. To provide prompt, professional, friendly, and
courteous service to all guests. To provide a clean, comfortable, and well-maintained environment for our
guests and employees.
VISSION
To run a profitable business that will carry on our tradition of providing high-quality Filipino cuisine
at a reasonable price in a welcoming environment with exceptional service in Batangas by the year 2024. To
offer healthy food and develop a successful partnership with our supplier.
ORGANIZATIONAL CHART
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JOB DESCRIPTION AND QUALIFICATIONS

1. Manager
Restaurant managers oversee the successful running of a restaurant by hiring qualified staff, monitoring
customer satisfaction, and ensuring that all products and beverages are ordered in the correct
quantities.
Restaurant Manager Responsibilities:

 Hire and train staff members.

 Ensure that health and safety protocols are adhered to.
 Keep a meticulous record of income and expenses.
 Order ingredients in the correct quantities for the kitchen staff.
 Communicate with customers to receive feedback and manage complaints.
 Open and close the restaurant on time.

Restaurant Manager Requirements:

 A college qualification or equivalent.

 Experience working in the restaurant industry.
 Excellent interpersonal skills.
 Bookkeeping knowledge.
 Ability to professionally address customer complaints.

2. Chef
Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes.
You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.
Also, you should be familiar with sanitation regulations. If you have experience with advanced cooking
techniques and non-traditional ingredients, we’d like to meet you. Ultimately, you’ll prepare and deliver
a complete menu that delights our guests.

Chef Responsibilities:

 Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
 Study each recipe and gather all necessary ingredients
 Cook food in a timely manner
 Delegate tasks to kitchen staff
 Inform wait staff about daily specials
 Ensure appealing plate presentation
 Supervise Cooks and assist as needed
 Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
 Monitor food stock and place orders
 Check freshness of food and discard out-of-date items
 Experiment with recipes and suggest new ingredients
 Ensure compliance with all health and safety regulations within the kitchen area
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Chef Requirements:

 Proven work experience as a Chef or Cook

 Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
 Advanced knowledge of culinary, baking and pastry techniques
 Leadership skills
 Ability to remain calm and undertake various tasks
 Excellent time management abilities
 Up-to-date knowledge of cooking techniques and recipes
 Familiarity with sanitation regulations
 Culinary school diploma preferred

3. Restaurant Cook

Our restaurant is looking to hire a new cook who will be responsible for preparing awesome dishes for
our guests. Duties will include prepping meals by weighing, measuring, and mixing ingredients, cooking
meals, checking ingredients for freshness, and arranging and garnishing the dishes. You will also be in charge
of ensuring that the kitchen and equipment are properly cleaned and maintained. To be successful in this
job, you will need thorough experience with hot and cold food preparation. Culinary school education is
preferred, and prior experience in a related position is an advantage.

Restaurant Cook Responsibilities:

 Preparing awesome meals for our customers.

 Weighing, measuring, mixing, and prepping ingredients according to recipes.
 Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients.
 Checking food and ingredients for freshness.
 Arranging and garnishing dishes.
 Working well under pressure and within the time limit.
 Ensuring that the kitchen area, equipment and utensils are cleaned.
 Helping lead and inspire our kitchen staff with the restaurant manager.
 Wowing our guests with amazing dishes.

Restaurant Cook Requirements:

 High school diploma or equivalent preferred.

 Culinary school 2-4-year degree or foreign equivalency preferred.
 Prior experience in related food and beverage service and food preparation positions.
 Thorough experience with hot and cold food preparation.
 Good working knowledge of accepted sanitation standards and health codes.
 Ability to use slicers, mixers, grinders, food processors, etc.
 Able to handle work in a fast-paced environment.

4. Kitchen Worker
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Kitchen staff provide assistance with the preparation of food and are responsible for maintaining the
cleanliness of dishes, work stations, and food storage facilities.

Kitchen Worker Responsibilities:

 Cleaning all dishes, work stations, cooking equipment, and food storage areas in accordance with food
safety regulations.
 Washing, chopping, shredding, and grating ingredients for subsequent use by the chef.
 Sweeping and mopping floors, as required.
 Assisting with the unloading of deliveries.
 Storing ingredients according to prescribed food safety regulations.
 Assisting with the monitoring of inventory.
 Reporting all damaged or faulty equipment to the kitchen manager.
 Packaging customers' leftover food upon request.
 Cleaning trash cans and disposing refuse on a regular basis.

Kitchen Worker Requirements:

 High school diploma or equivalent.

 Prior experience in a similar position.
 Thorough knowledge of food safety procedures.
 Excellent organizational, time management, and multitasking abilities.
 Outstanding interpersonal skills.
 Ability to lift up to 50 pounds.
 Capacity to work in a fast-paced environment.
 Ability to stand for extended periods.
 Ability to work shifts, over weekends, and on public holidays, as needed.

5. Server/ Waiter

A restaurant server takes orders, answers questions about the menu and food, sells the restaurant's
food and drinks, takes payment, communicates orders with the kitchen staff, seats customers, and helps
with customer service and cleaning. Also known as a waiter or waitress.

Server Responsibilities:

 Take food and drink orders from customers accurately and with a positive attitude.
 Write patrons' food orders on order slips, memorize orders, or enter orders into computers for
transmittal to kitchen staff.
 Engage with customers in a friendly manner.
 Knowledge of the menu, with the ability to make suggestions.
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 Ensure tables are enjoying their meals and act to correct any problems.
 Collect payments from tables.
 Prepare checks that itemize and total meal costs and sales taxes.
 Help food preparation staff when necessary.

Server Requirements:

 Experience providing excellent customer service in a fast-paced environment.

 A positive attitude and ability to work well under pressure with bussers, cooks, and other staff.
 Able to perform high-quality work while unsupervised.
 Able to handle money accurately and operate a point-of-sale system.
 High school diploma.
 Ability to work in a fast-paced work environment and deliver orders in a timely manner.

6. Assistant Restaurant Manager

Assistant restaurant managers oversee and support the operations at dining establishments to
ensure profitability and an enjoyable dining experience. These professionals work in conjunction with
restaurant managers.

Assistant Restaurant Manager Responsibilities:

 Opening and closing the restaurant.

 Appointing, inducting, and mentoring new staff members.
 Scheduling shifts and assigning tables to waitstaff.
 Resolving customers' questions and grievances in a professional manner.
 Conducting payroll activities in an accurate, timely manner.
 Ensuring that the restaurant adheres to pertinent health and safety regulations.
 Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
 Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
 Recording all income and expenses and ensuring that cash registers are balanced.

Assistant Restaurant Manager Requirements:

 High school diploma, GED, or equivalent.

 Previous supervisory experience, preferably within a restaurant.
 Prior experience using payroll software.
 Intermediate accounting and arithmetic skills.
 Strong leadership skills with an affinity for capacity development.
 Excellent conflict resolution abilities.
 Innovative, trustworthy, and impartial.
 Ability to work evenings, weekends, and holidays.
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7. Restaurant Cashier
Restaurant cashiers process orders and collect payments from customers in a restaurant. Their chief
duties include greeting customers, responding to inquiries, and maintaining public areas.

Responsibilities:

 Welcome customers and help determine their orders.

 Process customer orders and record them in the restaurant database.
 Relay customers’ orders to the kitchen staff.
 Ensure all orders are delivered to the customers in a timely manner.
 Accept cash and return the correct change.
 Tally money in the cash drawer at the beginning and end of each work shift.
 Place food orders in the appropriate bags and boxes.
 Respond to customer inquiries, issue receipts, and record customer suggestions.
 Clean and arrange eating, service, and kitchen spaces.
 Help kitchen staff when needed.

Requirements:

 High school diploma or equivalent qualification.

 Proven experience in a customer service role is an advantage.
 Excellent communication and interpersonal skills.
 Must be able to work a flexible schedule including evenings, weekends, and holidays.
 Good mathematical skills.

8. Restaurant Busser
Bussers, also known as restaurant bussers, clean, clear, and lay tables in restaurants and diners. They
provide support to restaurant staff by managing restaurant supplies such as napkins, straws, crockery,
and cutlery, and ensure that the restaurant and supplies are clean and organized. They may also assist
with serving food and refilling beverages.

Busser Responsibilities:

 Welcoming customers, showing them to their tables and providing them with menus.
 Assisting customers with queries, requests, and redirecting as necessary.
 Ensuring that tables are cleared, cleaned, and reset between seating.
 Serving food and refilling beverages as required.
 Assisting with the cleaning and processing of dirty dishes and silverware.
 Ensuring that the menus, crockery, and cutlery are cleaned and replenished between tables.
 Managing the inventory of napkins, straws, salt, pepper, and other table condiments and supplies.
 Reporting any damages, shortages, and complaints to the manager.
 Moving tables, chairs, and furniture to accommodate customers as needed.
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 Tidying the restaurant after service and ensuring that it is prepped for the following service.

Busser Requirements:

 High school diploma or GED.

 A food handler's card/license preferred.
 A passion for customer service and working in the restaurant industry.
 Excellent customer service skills.
 A keen eye for detail.
 Excellent organizational and time management skills.
 The ability to keep up in a fast-paced environment.
 Strong verbal communication abilities.
 Physically fit and able to move furniture and stand for long periods of time.
 Willingness to work long hours and on weekends and public holidays.

9. Dishwasher

Dishwashers work to take on some janitorial and supportive kitchen tasks, such as bussing tables,
washing dishes and appliances, emptying trash receptacles, scrubbing floors, restocking items, and
performing other tasks to ensure that the kitchen and dining areas are clean and prepared for guests.

Dishwasher Responsibilities:

 Ensuring the availability of clean dishes by bussing tables, washing dishes, pots, pans, and flatware,
and resetting dining areas.
 Preparing dining areas and kitchen for next shift by cleaning and restocking dining areas and cook
stations.
 Cleaning machines and appliances used in the kitchen, such as coffee makers, pots, and pans, mixers,
etc.
 Unloading and storing deliveries.
 Sweeping and mopping floors, especially in the event that items are broken or spilled.
 Taking out the trash and rinsing garbage cans.
 Supporting other restaurant staff members by assisting with other tasks, as needed.
 Reporting kitchen accidents or violations of food safety codes and procedures.

Dishwasher Requirements:

 High school diploma or equivalent.

 Minimal work experience.
 Strong problem-solving and communication skills.
 Exceptional time management skills.
 Ability to stand or walk for 8-hour shifts and lift at least 20 pounds.
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 Willingness to comply with all food safety procedures.

Labor Costs
Position Rate per Monthly Rate Annual Rate
hour
Server/Waiter ₱66.78 ₱13,891.2 ₱166,694.4
Chef ₱70.79 ₱14,724 ₱176,688
Cook ₱69.21 ₱14,395.2 ₱172,742.4
Kitchen Worker ₱69.35 ₱14,424 ₱173,088
Manager ₱204.16 ₱42,456 ₱509,472
Assistant manager ₱127.73 ₱26,568 ₱318,816
Cashier ₱66.78 ₱13,891.2 ₱166,694.4
Busser ₱63.81 ₱13,272 ₱159,264
Dishwasher ₱66.78 ₱13.891.2 ₱166,694.4
Total Salaries ₱738.61 ₱167,512.8 ₱2,010,153.6

The wage rates above are based on Batangas's minimum salaries. The estimated cost of hiring El
Familia Restaurant's employees is ₱2,010,153.6

RECRUITMENT, SELECTION AND HIRING OF WORKERS

 Recruitment planning- It is where the vacant positions are analyzed and described. It includes job
specifications and its nature. The potential employee should be qualified, experienced with
capability to take responsibilities required to achieve the objectives of the organization.
 Strategy development - This is on how or which strategy to adopt for recruiting the potential
employee for the organization.
 Searching - Once the line manager verifies and permits the existence of the vacancy, the search for
potential employee starts.
 Screening -It is where the process of filtering the applications of the potential employee for further
selection process.
 Evaluation and Control -The effectiveness and the validity of the process and methods are assessed.
Selection/Hiring of workers.
1. Preliminary interview
There is an initial meeting to gather basic information about how an applicant's goals, skills and
qualifications can benefit a company's needs.
2. Receiving applications
Once the individual qualifies the preliminary interview, he is required to fill in the application form
in the prescribed format. This application contains the candidate data such as age, qualification,
experience, etc. This information helps the interviewer to get the fair idea about the candidate and
formulate questions to get more information about him.
3. Screening applications
Once the applications are received, these are screened by the screening committee, who then
prepare a list of those applicants whom they find suitable for the interviews. The shortlisting criteria
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could be the age, sex, qualification, experience of an individual. Once the list is prepared, the
qualified candidates are called for the interview either through a registered mail or e-mails.
4. Employment tests
To check the mental ability and skill set of an individual, several tests are conducted. Such as
intelligence tests, aptitude tests, interest tests, psychological tests, personality tests, etc. These tests
are conducted to judge the suitability of the candidate for the job.
5. Employment interview
The one-on-one session with the candidate is conducted to gain more insights about him. Here, the
interviewer asks questions from the applicant to discover more about him and to give him the
accurate picture of the kind of a job he is required to perform. 6. Checking references
The firms usually ask for the references from the candidate to cross check the authenticity of the
information provided by him. These references could be from the education institute from where
the candidate has completed his studies or from his previous employment where he was formerly
engaged. These references are checked to know the conduct and behavior of an individual and also
his potential of learning new jobs.
6. Medical examination
Here the physical and mental fitness of the candidate are checked to ensure that he can perform the
job. Thus, this stage is not rigid and can take place anywhere in the process. The medical examination
is an important step in the selection process as it helps in ascertaining the applicant’s physical ability
to fulfill the job requirements.
7. Final selection
The candidate who qualifies all the rounds of a selection process is given the appointment letter to
join the firm. Thus, the selection is complex and a lengthy process as it involves several stages than
an individual has to qualify before getting finally selected for the job.
Hiring of Workers
1. Make sure they have an EIN (Employees Identification Number)
2. Set up record for withholding taxes
3. Define the role the enterprise is hiring for
4. Find your candidate
5. Report the new hire to the state employment agency
6. Obtain workers’ compensation insurance Choose payroll method
Policies and Regulations
1. Recruitment policy
On the recruitment policy the potential employee must meet the requirements and passed the step-
by-step process of the recruitment.
2. Time periods policy
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Employees must follow established work schedules the usual work schedule is 48 hours per week,
Monday through Friday. Normal work hours at Coco Crash are 8:00 am to 6:00 pm. /rest periods are
an employment privilege. Rest periods may not be “saved” to shorten the employee’s workday, and
to extend lunch break. Abuse of rest period may result in loss of the privilege.
Routine work policy
The employee’s working time starts from 8:00 am to 6:00 pm.
1.Termination policy
It is beneficial for all parties that the employment separation process is as clear as possible so
misunderstandings and distrust between the employee and the organization can be avoided.
This termination of employment policy applies to all prospective or current employees of the
organization regarding possible separation of employment.
2.Resignation policy Process on Resignation
A. The employee who would like to resign should write to their line manager clearly stating
the date on which they wish their resignation to become effective. It is also helpful if the employees
are prepared to give their reasons for resigning from the organization. Periods of notice longer than
those contractually required will be accepted.
B. When a letter of resignation is received, the Line Manager should arrange a leaving
discussion with the employee to discuss handover arrangements and gather the information needed
to trigger the Human Resources process.
C. The Line Manager should complete the online leavers form to inform Human Resources
that the employee is leaving. The written notification should be attached.
D. Upon receiving the resignation details, Human Resources will issue a letter to the
individual confirming their resignation and the date on which their employment with the
organization will cease.

Complaints and grievances

Employees' Grievance Disciplinary Action

Disagreement of the wages 1st warning 2nd warning 3rd warning

Inequitable works schedules 1st warning 2nd warning 3rd warning
Disagreement over hours of work 1st warning 2nd warning 3rd warning
Unfair conditions of employment 1st warning 2nd warning 3rd warning
Discrimination against a worker 1st warning 2nd warning 3rd warning
Harrassment of a worker 1st warning 2nd warning 3rd warning
Inconsistency performance standards 1st warning 2nd warning 3rd warning
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Legend:
1st warning- talks to the employees in private
2nd Warning- writes a note that the employee will not do it again
3rd warning- there will be a suspension depending on how severe the action.
Code of ethics
A. Laws and Regulation
Employees must follow the laws set in place by the government for restaurants and may not abide by any
other set of rules outside of those.
B. Fairness and Corporate Opportunities
Employees must nit share things concerning the business to others, and especially no other business. This
includes recipes as well as job opportunities.
C. The customers
Employees, most importantly waiters and waitress, must pay close attention to how they treat the
customers. Being fair and equal when attending to them is most important but also employees must keep
on mind the different backgrounds of these customers, and most certainly cannot be rude or crude in any
way.
Hygiene and sanitation
A. Clean- keep yourself and work areas clean.
B. Separate- Keep raw meat and other raw animal product away from other foods.
C. Cook- always properly cook and prepare foods.
D. Chill- store foods appropriately both and after cooking
PROJECT SCHEDULE
The operation of the organization will be starting at 10:00 am and end at 9:00 pm.

Work start time

Position Work end time

Manager 10:00 am 9:00 pm

Assitant Manager 10:00 am 9:00 pm
Chef 10:00 am 9:00 pm
Dining Staff 10:00 am 9:00 pm
Line cook 10:00 am 9:00 pm
Helper 9cashier,servers,dishwasher&busser) 10:00 am 9:00 pm
Finance manager 10:00 am 9:00 pm
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Section VII
IMPLEMENTATION SCHEDULE
These Following table lists important program milestones, with dates and managers in charge, and budget
for each. The milestone schedule indicates our emphasis on planning for implementation. The most
important programs are the sales and marketing program listed in detail in the previous topics.
Milestones Strat Date End of Date Budget Manager Department

Painting & 02-18-2023 04-20-2023 Php BMR Design/construc-

Construction 520,364.00 tion firm
of Restaurant

Getting all 04-25-23 05-05-2023 775,702.00 BMR Design

furniture for
Restaurant

Getting jungle 05-10-2023 05-25-2023 500,000,00 BMR Management

decorations
for ceiling

Buying food 05-30-2023 06-10-2023 50,000,00 BMR Food

for opening

creation and 06-15-2023 12-30-2023 10,000.00 BMR Promotional

distribution of
fliers

website 06-20-2023 06-30-2023 5,000.00 BMR Management

production 07-01-2023 07-15-2023 10,000.00 BMR Design

and
completion of
menus
buying all 07-20-2023 08-01-2023 545,793.29 BMR Management
supplies for
kitchen
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Staff schedule 02-18-2023 03-05-2023 0.00 BMR Management

 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Section VIII-
Finance Financial Plan
The Financial Plan section of establishment plan is one of the most essential components of the plan, A good
financial plan keeps you focused and on track as the company grows, when new challenges arise, and when
unexpected crises hit. It helps to communicate clearly with staff and investors, and to build a modern,
transparent business.

Particulars Descriptions Totals

Pre–operating Expenses
Barangay Clearance 500.00
Business Permit Licensing Fee 500.00
BIR BIR Registration 500.00
Electricity Connection Fee 4,000.00
Water Connection Connection Fee 2,500.00
Subtotal 8,000.00
Working Capital
Salaries (Direct Labor) 15 workers 200,000.00
Utilities Light, Water, Gasoline 15,000.00
Office Supplies Bond paper, Ball pen, Record book, 25,000.00
and printer
Misc. Expenses Cleaning Materials 1,500.00
Insurance/Benefits Health Benefits of the Employees 3,000.00
Subtotal 244,500.00
Fixed Cost
Building For rent 90,000.00 (monthly)
Furniture & Fixture 300,000.00
Buying Food & Drinks for opening 100,000.00
Production Equipment Water Treatment Facility, 200,000.00
Generator, ,HVAC, POS system,
creation and distribution of fliers,
production and completion of
menus
Kitchen supplies and equipment 300,000.00
Office Equipment Calculator, telephone& cellphone 40,000.00
Subtotal 1,030,000.00
Total Investment 1,282,500.00
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Financial Projection
Financial
Month 1 Month 2 Month 3 Month 6 Year 1 Year 2 Year 3
Statement
Current Php Php Php Php Php Php Php
Assets 1,275,820.00 2,155,504.00 2,549,748.00 3,834,475.00 4,352,652.00 4,846,213.00 5,256,789.00
Long Term Php Php Php Php Php Php Php
Assets 225,000.00 350,000.00 375,000.00 425,000.00 455,000.00 500,000.00 515,000.00
Current Php Php Php Php Php Php Php
Liabilities 64,070.00 86,120.00 95,748.00 115,342.00 125,641.00 130,665.00 150,666.00
Long Term Php Php Php Php Php Php Php
Liabilities 105,569.00 110,462.00 113,704.00 118,407.00 131,567.00 142,841.00 157,641.00
Php Php Php Php Php Php Php
Reveneues
1,086,375.00 2,172,750.00 3,259,125.00 5,145,518.00 13,036,500.00 26,073,000.00 39,109,500.00
Php Php Php Php Php Php Php
Expenses
602,320.00 1,204,640.00 1,806,960.00 3,613,920.00 7,227,840.00 13,455,680.00 21,683,520.00
Source of Php Php Php Php Php Php Php
Funds 1,086,375.00 2,172,750.00 3,259,125.00 6,518,250.00 13,036,500.00 26,320,000.00 39,109,500.00
Application Php Php Php Php Php Php Php
of Funds 635,820.00 702,250.00 725,659.00 806,742.00 854,714.00 912,561.00 1,564,897.00

The proposed capitalization of the El Familia Restaurant will be approximately (Php. 1,282,500.00), with an
expected weekly sales volume of (Php. 381,300.00) and sales in the first year of (Php. 19,827,600.00). The
price range for food and beverages is (Php. 270-750 & Php. 80-120). The company will operate seven days a
week for the entire year, with an estimated processing time of 8-12 hours each day. The company expects to
make money in the first year and every month after that.
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Section IX-
Appendices
Appendix 1. Floor plan & 3D
Layout
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Appendix 2.
Food and Beverage Menu
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Appendix 3.
Establishment Logo
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Appendix 4. 1. Curriculum Vitae

JHON ERIC SACDALAN

Brgy. Camastilisan Calaca Batangas
Email add : johnericsacdalan017@gmail.com
Contact no. : +63 9686 292 584

POSITION APPLY: Manager

OBJECTIVES

To secure a challenging position in a reputable organization to expand my learnings, knowledge,

and skills. A highly organized and hard-working individual looking for a responsible position to gain practical
experience.

PERSONAL DATA

Date of Birth : April 18, 2000

Age : 23 y/o
Civil Status : Single
Religion : Roman Catholic
Citizenship : Filipino

EDUCATIONAL ATTAINMENT

2012 - 2016 Dacanlao Gregorio Agoncillo National High School

Dacanlao, Calaca, Batangas
2016 - 2018 “STI” Systems Technology Institute College Balayan
STEM (SCIENCE, TECHNOLOGY, ENGINEERING, MATHEMATICS)
Balayan, Batangas
Present Yr. STI College – (Campus) (for College) / STI (Campus) (for EC)
“STI” Systems Technology Institute College Batangas
Bachelor of Science in Culinary Management
Kumintang ibaba, Batangas City

SKILLS

 Proven ability to work collaboratively with diverse groups and establish ongoing relationships
 Flexible and dedicated
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

 Capable of working independently

 Effective leadership towards team members
 Risk taker and has high tolerance in decision-making Good in internal and external communication

EXTRA-CURRICULAR ACTIVITIE:

2019 Westmead International School

380th NROTC Officer Unit
2015 Computer Literacy Program

I hereby certify that fore going statement are true and correct to the best of my knowledge and
ability.

Jhon Eric Sacdalan

Applicant
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

MA. ALYSSA A. DIANITO

Brgy. Banaba, San Pascual Batangas
Email add : maalyssadianito@gmail.com
Contact no. : +63 9664408906

POSITION APPLY: Assist. Manager

OBJECTIVES

To secure a challenging position in a reputable organization to expand my learnings, knowledge,

and skills. A highly organized and hard-working individual looking for a responsible position to gain practical
experience.

PERSONAL DATA

Date of Birth : Aug 05, 2001

Age : 21 y/o
Civil Status : Single
Religion : Roman Catholic
Citizenship : Filipino

EDUCATIONAL ATTAINMENT

COLLEGE: STI BATANGAS

3rd year BS CULINARY MANAGEMENT

SENIOR HIGH SCHOOL: 2018-2020

San Pascual Senior High School 1
SECONDARY: 2017-2018
Francisco G. Perez Memorial National High School
ELEMENTARY: 2012-2013
Parang Elementary School

SKILLS

 Proven ability to work collaboratively with diverse groups and establish ongoing relationships
 Flexible and dedicated
 Capable of working independently
 Effective leadership towards team members
 Risk taker and has high tolerance in decision-making Good in internal and external communication
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

AWARDS

conduct Awardee

Perfect Attendance

Dean's Lister

I hereby certify that fore going statement are true and correct to the best of my knowledge and
ability.

MA. ALYSSA DIANITO

Applicant
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Algene Jovelle P. Evangelista

San Jose Tingloy, Batangas City Philippines
Email add :aje112100@gmail.com
Contact no. : +63 9683053739

POSITION APPLY : waiter Crew

OBJECTIVES

To obtain the position that will enable me to use my organizational skills, educational background
and ability to work well with people.

PERSONAL DATA

Date of Birth : November 21, 2000

Age : 22 y/o
Civil Status : Single
Religion : Roman Catholic
Citizenship : Filipino
Weight : 70 kg.
Height : 5’1”
Father’s Name : Eugenio M. Evangelista
Occupation : Seaman
Mother’s Name : Alma Victoria P. Evangelista
Occupation : housewife

EDUCATIONAL ATTAINMENT

Tertiary : STI College

Kumintang Ibaba
2020- Present
Secondary : Alternative Learning System
Brgy 14 tingloy, Batangas City
2017
Tingloy Senoir High School
2018-2019
Primary : San Jose Primary School
San Jose Tingloy Batangas
2007-2010
St. Mary Eufrasia Montessori
2010-2011
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Tingloy central School

Present Course : BS Culinary Management

SKILLS

 Fast Learner
 Planning and Organization
 Collaborative
 Knowledgeable enough in kitchen
 Can work under pressure

WORK EXPERIENCED

 Classic summer Catering

Position: Waiter
 Xcuisine catering
Position : kitchen steward

I hereby certify that fore going statement are true and correct to the best of my knowledge and
ability.

Algene Jovelle P. Evangelista

 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Limmuel L. Bino
Dumantay, Batangas City Philippines
Email add : limmuelbino458@gmail.com
Contact no. :09777413354

POSITION APPLY : Chef

OBJECTIVES

To develop a professional career while collaborating with driven and committed individuals in a highly
structured, competitive work environment.

PERSONAL DATA

Date of Birth : February 6, 2002

Age : 21
Civil Status : Single
Religion : Inc
Citizenship : Filipino
Weight : 53 kg.
Height : 5’6”
Father’s Name : Noel Bino
Occupation : None
Mother’s Name : Conchita Bino
Occupation : Manicurista

EDUCATIONAL ATTAINMENT

College : Sti College Batangas

S.Y 2019-2023
Senior High : Sti College Batangas
S.Y 2017-2019
Secondary : Paharang National High Scholl
S.Y.2013-2017
Primary : Sta.Clara Elementary School
S.Y. 2007- 2013

SKILLS

 Cooking
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

 Communication
 Teamwork

I hereby certify that fore going statement are true and correct to the best of my knowledge and
ability.

Limmuel Bino
Applicant
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

JHAMES MICHAEL DIMAALA

Brgy. Kumintang Ilaya Batangas
Email add : jhamesmichael@gmail.com
Contact no. : +63 978349382

POSITION APPLY : Kitchen Staff

OBJECTIVES

To secure a challenging position in a reputable organization to expand my learnings, knowledge,

and skills. A highly organized and hard-working individual looking for a responsible position to gain practical
experience.

PERSONAL DATA

Date of Birth : June 2, 2001

Age : 23 y/o
Civil Status : Single
Religion : Roman Catholic
Citizenship : Filipino

EDUCATIONAL ATTAINMENT

Secondary : University Of Batangas

S.Y.2013-2018
Primary : Batangas City South Elementary School
S.Y. 2007- 2013
SKILLS

 Proven ability to work collaboratively with diverse groups and establish ongoing relationships
 Flexible and dedicated
 Capable of working independently
 Effective leadership towards team members
 Risk taker and has high tolerance in decision-making Good in internal and external communication

WORK EXPERIENCED

 Angel’s Catering
Position : Waiter
Duration : 2015 Up to Present (On Call)
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

CHARACTER REFFERENCES

Mr. Arthur Fajilan

Kumintang Ilaya, Batangas City
Batangas City Assesor’s Office

Hon. Rudy “Boy” Santos

Kumintang Ilaya, Batangas City
Barangay Councilor

Ms. Rosemarie Fesarit Ilagan

Kumintang Ilaya, Batangas City
Bussiness Owner

I hereby certify that fore going statement are true and correct to the best of my knowledge and
ability.

Jhames Michael Dimaala

Applicant
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Shella Mae B. Badilles

Kumintang Ilaya, Batangas City Philippines
Email add :shellabadilles08@gmail.com
Contact no. : +63 9162002351

POSITION APPLY : Cashier

OBJECTIVES

To gain useful information and skills in a real-world working environment to complement those I
have studied in school. In exchange, I pledge to work hard and be a resource for your business throughout
my training period.

PERSONAL DATA

Date of Birth : October 29, 2001

Age : 21 y/o
Civil Status : Single
Religion : Roman Catholic
Citizenship : Filipino
Weight : 44 kg.
Height : 5’6”
Father’s Name : Richard Badilles
Occupation : Car Painter
Mother’s Name : Gina Bello
Occupation : Self Employed

EDUCATIONAL ATTAINMENT

Secondary : STI COLLEGE BATANGAS

Kumintang Ibaba, Batangas City 2018 – 2020
Primary : KUMINTANG ELEMENTARY SCHOOL
Kumintang Ilaya, Batangas City

SKILLS

 Hard-working, disciplined and patient.

 Able to adapt and learned something new quickly.
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

 Flexible in any responsibilities.

I hereby certify that fore going statement are true and correct to the best of my knowledge and
ability.

Shella Mae B. Badilles

Applicant
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Appendix 5.
Commercial Rental agreement

COMMERCIAL RENTALAGREEMENT FOR THE HIDE OUT BUILDING 881 National Rd. Brgy Balagtas, Batangas City,
Batangas City, Philippines

The Commercial Agreement is entered to on May 31, 2020 between (Landlord)

and El Familia Restaurant (Tenant) and guarantors to this agreement from both parties.
For the property located in Philippines

Landlord’s business address: 881 National Rd. Brgy Balagtas, Batangas City, Batangas City, Philippines

WHEREAS the Landlord and the tenant desire to enter a rental agreement, under the following terms:

• TERM: This Agreement is for the renting of the above-described Premises on a month-to-monthbasis as a
periodic tenancy beginning at noon on February 18, 2023. It continues until such time as this Agreement is
terminated in accordance with the terms herein. A tenant cannot move in or possess.
• the rental before the beginning of the agreed period.

• RENTAL AGREEMENT: Tenant agrees to pay Landlord rent for ninety thousand pesos (php 90,000.00) due
on or before the day of each month. The initial rental payment will be due on
. All other payments will be made on or before the due date, without awaiting anyaction
from the Landlord. If the amount is lost during the transaction, it will be considered unpaid.

• MODE OF PAYMENTS: The Landlord and the tenant have agreed on the following paymentmethods

1. Direct deposit
2. Credit card/debit card
3. Cashier's check
4. Online, through: (PayPal, Visa Checkout, Apple Pay, Stripe, Google Pay,and
Amazon Pay).

• AGREEMENT ON DISHONOURED PAYMENTS: Tenant will be liable for a nonrefundablesum of three

hundred fifty pesos (PHP 350) for each bounced payment. The Landlord, however, excuses honest
mistakes, which results in the check being dishonored.
• DEPOSIT: Before the start of the first month of the tenant, the tenant should deposit a sum of 45
thousand pesos (PHP45,000) as a security deposit. After this payment, the lease will be officiated.
by the issue of receipt by the Landlord. The security deposit is insurance covering any damages or
expenses incurred by the owner but caused by the tenant and is not included in the agreement lease.
The amount is refundable, but only if the tenant does not incur any of the costs.

The Landlord will hold the deposit at BDO. This account is a fixed account bearing interest at 2% a year.
The benefit is to be shared between the client and the owner equally.If and only if the two amicably end
the lease with no damages or expenses caused by the tenant.
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

The profit will be shared equally by the tenant and Landlord. Also, the rent must be fully paid, therental
premises inspected, all other charges fully paid, and no agreement lease fully adhered to.

PAYMENT OF PREMISE EXPENSES: The tenant is liable for any bills they incur while usingthe premises.
Water bills, electricity bills, gas, sewer, and other related expenses will be billed tothe tenant. However,
any problems caused by the Landlord or pre-existing issues will be taken care of by the owner. The
Landlord is supposed to issue a 48–72-hour notice of any interruptionsof the premises unless it is an
emergency.

• PARKING: Parking for Tenant is available on the Premises. Yes, there is a reserved parking spacefor a few
people. There are only seven parking spaces for the building, and they are well labeled. For each hour, one
will pay a 10 PESOS parking fee. The high cost is set to discourage congestion in the parking site. The car
park is right next to the building on the right side. All drivers are requiredto park in the designated area and
keep their vehicles in the marked fields. Each person is to parkin their chosen area without assigning the
parking space to others without notifying the Landlordin advance. Any violation of the set principles could
result in the vehicle being towed at the owner’s expense without any necessary notice.
• SMOKING POLICY: The area is a no-smoking zone, and tenants cannot smoke anywhere insideor outside
the premises.
• TENANTS SUBLETTING OR GRANTING OTHERS THE RESIDENCE: The tenant is not tolease or let out the
residency to other tenants. Any such case will lead to direct termination of thelease agreement without
notice, and the tenant will vacate the premises immediately.

• COMPETITORS LEASE: The tenant cannot lease his or her property to competitors handling similar goods
or working against the tenant. If the Landlord fails to prevent such competition, thetenant can terminate
the Agreement without notice.
• FIXTURES AND ALTERATIONS: The tenant cannot make permanent alterations to the property. Also,
changes made on the premises will only those agreed upon by the Landlord. The Agreement will be on a
case-by-case basis in case of any unauthorized modifications. The tenant
will be subjected to pay for damages up to 70% of the assessed damage caused during thealteration.
• REQUESTS: All requests are to be presented to the Landlord inform of writing unless the issue isan
emergency.
• REPAIRS: All repairs pre-existing and others caused through wear and tear will be taken care ofby the
Landlord to ensure the tenant operates in a good and safe environment.
• INSURANCE REQUIREMENTS: The Landlord must have the following insurance cover:
1. All risk property insurance.
This policy covers the company against risks associated with flood, earthquake, fire, leakage, rain,and any
other natural causes of loss.

The tenant should have the following insurance cover:

1. Comprehensive public liability insurance.
The tenant takes this insurance policy over any damages of disturbance caused to the public andthe
business premises during business.
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

• TERMINATION OF THE LEASE: The tenant or the Landlord can terminate the tenancy with anadequate
time notice. The notice will be of a minimum of 14 days before the termination date.
• VACATION OF THE PREMISES: Upon lease termination, the tenant is to vacate the premises and remove all
their items from the building. The Landlord is to inspect the leased premises for any damages inflicted
before clearing the tenant. The tenants can no longer use the facilities on the
premises, including the reserved parking spaces. The agreed refundable fee will be paid after a period of
two to four weeks. However, if the policy is violated, there will be no refund. Instead, the tenant will be
issued with a written statement. The statement will indicate damages or issues asto why they won’t be
refunded the price.

• PEACEFUL COEXISTENCE: The tenant and owner will co-exist peacefully without any issuesif the two
follow the set Agreement. The Landlord will not interfere with the tenant's business, clients, or
employees at any given instance if they adhere to the terms of the lease.
• ANY ISSUE OR NOTICE: Any issue that arises will be addressed by mail—this applies to boththe tenant
and the Landlord.

1. Any issue addressed to Landlord.

To landlord:
Tenant’s name:
881 National Rd. Brgy Balagtas,
Batangas City, Batangas City,
Philippines
Telephone number:-
______________

2. If the Landlord wants to notify the tenant of any issue, they caTo

Tenant:
Landlord’s name:
(Tenant’s business address) Telephone
number-
Guarantors are contacted through phone
calls.
LANDLORD:
Print:
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

Sign: Date:
TENANT:
Print:
Sign: Date:

GUARANTOR(S):
Print:
Sign: Date:

NOTE: THE ABOVE SECTION MUST BE COMPLETED BEFORE OFFICIATING THELEASE AND EACH PARTY MUST
STUDY THE PROPOSED AGREEMENT THOROUGHLY.

The COMMERCIAL RENTAL AGREEMENT FOR THE HIDE OUT building entered into on February 10, 2020 by and
between ____- ("Landlord"),____ ("Tenant"), and ("Guarantor") and associated with thereal
property situated at 881 National Rd. Brgy Balagtas, Batangas City, Batangas City, Philippines All terms used
hereinare defined according to the Agreement.
(The document will be printed and each party presented with a hard copy.)
 STI COLLEGE BATANGAS

STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas

 STI COLLEGE BATANGAS
STI Academic Center, Kumintang Ibaba, Batangas City, 4200 Batangas