Revised Manuscript

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ACKNOWLEDGEMENT
The proponents would like to express their

sincerest gratitude to all who have given their heart
whelming support and who have been instrumental towards
making this feasibility study a magnificent experience.
To the heavenly Father for enlightening and

giving us the knowledge, wisdom, courage, patience,
strength and for guiding us through each decision we make.
To our ferocious yet incredibly kind adviser, Ms

Martina Sales who never gives up on us, thank you for the
advices and all the knowledge you had shared.
To our accountant Mr John Vincent Balanquit who

supported the group for the financial study, for guiding
and for sharing his knowledge to make the feasibility
better.
To our family and friends for the in-

constructive criticism, suggestions, comments, and
encouragement that they gave from the start and never
doubted their capacity in achieving their goals.
It would have never been possible without them.

From the proponents: “We sincerely thank you all for being
with us and for the support all the way to success”
“Education is the only thing that will never be taken away

from you”
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TABLE OF CONTENTS
TITLE PAGE
APPROVAL SHEET
ACKNOWLEDGEMENT
TABLE OF CONTENTS
LIST OF TABLES
LIST OF FIGURES
EXECTUIVE SUMMARY
I. INTRODUCTION
Description of the Industry
Description of the Proposed Business
Vision, Mission and Objectives
Business Logos
II. MARKET FEASIBILITY STUDY

Market Analysis
SWOT Analysis
The Market
The Competitors
Marketing Mix
Sources of Revenue
Sales Projection
III. TECHNICAL FEASIBILITY STUDY

Description of Site Location
Location Map
Business/Establishment Perspective
Business/Establishment Tools and Equipments
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IV. OPERATIONAL FEASIBILITY STUDY

Business Structure
Job Description and Job Specification
Code of Ethics
Internal Policies
External Policies
Corporate Social Responsibility
V. FINANCIAL FEASIBILITY STUDY

Financial Aspects
Pre-operational Expenses
Income Statement
Balance Sheet
Cash Flow
Business Ratios and Analysis
VI. CONCLUSION
VII. FUTURE PLANS
APPENDIX
A. Costing
A.1 Food
A.2 Beverages
A.3 Event Packages
B. Collaterals
B.1 Info graphics
B.2 Tariff Rates
B.3 Brochure
B.4 Menu Folder
B.5 Social Media
C. Uniforms
D. Work Schedule
E. Monthly Promotion
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F. Photos During the Conduct of the Study

F.1 Meetings
F.2 Food Showdown
G. Documents From Various Offices

G.1 BIR
G.2 SSS
G.3 BENECO
G.4 WATER DISTRICT
G.5 SERVICE CONTRACT
CURRICULUM VITAE
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DESCRIPTION OF THE PROPOSED BUSINESS
Bed and Breakfast is typically shortened to B&B

or BnB; it is a small lodging establishment that offers
overnight accommodation and breakfast. Bed and Breakfast
are often private family homes and typically have between
four and eleven rooms, with six being the average. In
addition, a B&B usually has the hosts living in the house.
Bed and Breakfast is also used to describe the level of
catering included in hotel’s room prices, as opposed to
room only, half-board or full-board. Often they are
renovated old homes, many were once stately residence, a
great number are in extraordinary locations, and each is
distinctly individuals. Historic old buildings which are
converted into bed and breakfast properties often will
preserve the character of the past while discreetly
incorporating modern comforts and technology, like
individual controls for heat/air, spacious rooms, private
baths, large flat screen TV’s, and sitting areas. Overall,
a bed and breakfast is commonly designed to create an
atmosphere of romance, comfort, relaxation, and charm-
aiming for extraordinary and memorable guest experience.
The name of the proposed business is Traditionale

Bed And Breakfast. The proponents came up with the theme of
a traditional Filipino house with ancient designs. The
establishment will offer accommodation with ten (10) rooms
that vary depending on the amenities in each room. The
business will also have its own restaurant and café named
Terroso restaurant and café that will have fifty (50)
seating capacity and will include a small function hall.
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EXECUTIVE SUMMARY
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EXECUTIVE SUMMARY
The Traditionale Bed And Breakfast is a

proposed business that will be located at 10C Apostol
Street, Gibraltar, Mines view, Baguio City. The proposed
business will provide the highest standard of accommodation
as much as possible and offer meals that will truly delight
the guests. The Traditionale Bed And Breakfast will also
have a café and restaurant that can accommodate a capacity
of fifty (50) seats, the Traditionale Bed And Breakfast
also offers function halls for birthdays, weddings,
baptism, and seminars. The major target of the business
will be local residents, domestic travellers, and
international travellers. The main competitors of
Traditionale Bed and Breakfast are: Mines View Park, Baguio
Lefern Hotel, Azelea Resorts and Residences and Forest
House Bed and Breakfast. The competitors are based on its
actual location, product they offer and business type. The
Traditionale Bed And Breakfast will use website
advertisement, brochures and flyers, tarpaulin, and
newspaper advertisement as a tool for advertising the
proposed business. The source of revenue will come from the
room accommodation, food and beverage sales and events
offered. The Traditionale Bed And Breakfast proposed
starting date will be on the year 2023. The proposed
business will be having ten (10) rooms, six (6) standard
rooms, two (2) deluxe rooms and two (2) family room. The
proposed business will have sub-business units such as the
Traditionale Café and Restaurant, and function halls.
Terroso offers a Filipino cuisine that will surely entice
the guests in dining. The café and restaurant’s operating
hour will be from 5:00 AM to 10:00 PM while the business
hours will be from 6:00 AM to 9:00 PM and has 50 seating
capacity. Room operations will be 24/7 operations, and
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heated pool operating hours will be from 8:00AM to 6:00PM

and business hours will be from 9:00AM to 5:00PM. The
Traditionale Bed And Breakfast will continuously satisfy
its guests and deliver top of line services and be
recognized in both local and international through opening
branches inside and outside Baguio City, expanding a new
line of business that is related to the hospitality
industry and creating a remarkable and unique brand.
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VISION:
The Traditionale Bed And Breakfast envisions itself to

be an outstanding accommodation, delight every guest with
excellent food and beverage and to be able to deliver
quality service.
MISSION:
The long-term goal of Traditionale Bed and Breakfast

is to become the best choice in the city of Baguio for
temporary lodging by creating a differentiated experience
capitalizing on personal service, the historical nature
of the Traditionale Bed and Breakfast and its unique
location in one of the most attractive parts in the city
and to be more than a great bed and breakfast
OBJECTIVES:
The Traditionale Bed And Breakfast aims to:
 Provide guests with extra ordinary experience through

different activities in our establishment;
 Provide sustainable, consistent and efficient service.
 Provide a high standard of services suitable for

individuals seeking relaxing, comfortable and
memorable experiences in the hospitality and tourism
industry.
 Provide the tourist market with the quality personal
required by the tourism industry.
 Produce best and quality food and beverages; and
 Promote awareness concerning the environment

specifically climate change
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BED AND BREAKFAST
FIGURE NO. 1: HOTEL LOGO
Traditionale’s logo portrays the spirit of nature

and the peak land of Baguio through the mountain and pine
tree icons. Houses are in the high mountain to make the
guest feel the Baguio’s natural smell of pine trees and it
will give them a luxurious view that can only be seen here
at Baguio. The mountain and pine trees are in dark color to
give the logo an elegant look and at the same time give the
guest a feeling of relaxation especially at night.
Traditionale also aims to give the guest a soothing,
relaxing and healthy environment and that is why the
mountain and houses in the logo are in green and light blue
color. The fonts of the texts are in bold style to make it
readable even in far distances.
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FIGURE NO.2: RESTAURANT LOGO
The Terroso’s Café and Restaurant logo consists of a

cooking pot with spoon, fork and dinner knife inside a
house with smoke coming out from its exhaust. These icons
represent a freshly made dishes from the establishment and
Terroso would like to give the guest an extraordinary home-
made of the café and restaurant is Terroso which means
“earthly” in English, it fits Filipino and Spanish dishes.
Our establishment also wants to make sure that they get
fresh ingredients to make the food healthier and tastier.
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CHAPTER 1:
MARKET
FEASIBILITY
STUDY
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Market Analysis
This portion of the feasibility study contains

relevant information about the realities of the proposed
business. It is systematic, objective collection and
analysis of data about a particular target market,
competition, and/or environment. The purpose of this
section is to present enough facts to determine if the
product and services has a substantial market in a growing
industry and can achieve sales despite a competitive
market.
BAGUIO CITY TOURIST ARRIVAL FROM
2009-2016
Year Domestic Foreign Balikbayan TOTAL
2009 729,429 32,385 8,373 770,187
2010 702,629 32,399 3,358 738,386
2011 523,116 25,106 4,275 552,497
2012 584,932 28,931 3,216 617,079
2013 802,223 38,607 2,643 843,473
2014 898,442 33,522 328 932,292
2015 1,083,852 31,159 253 1,115,264
2016 1,243,721 50,778 407 1,294,906
TABLE NO.1: BAGUIO CITY TOURIST ARRIVAL FROM 2009-2016

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SWOT ANALYSIS
STRENGHTS WEAKNESSES OPPORTUNITIES THREATS
Quality Food and Advance Demand for Increasing

Beverage reservations product Competitors
Unique Design Inaccessible Increasing Themed

and Ambiance location tourist Restaurants
Passionate and
enthusiastic Slow customer Advancement of CHANGING
employees growth technologies CUSTOMER
PREFERENCES
TABLE NO.2: SWOT ANALYSIS
Strength
Quality Food and Beverage
Traditionale Bed and Breakfast offers a high tradional

food which is mouth-watering yet reminiscing old Filipino
Cuisine and thirst-refreshing beverages that is served by
our own trained wait staffs.
Unique Design and Ambiance
Traditionale Bed and Breakfast will have its own

unique architectural design and ambiance from exterior to
interior, themed with traditional Filipino houses mixed or
upgraded with some modern design to add color to its'
ambiance. Despite of being far away from home Traditionale
Bed and Breakfast will make your stay like home.
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Passionate and enthusiastic employees
Tradionale employees extend to the guests with a

lively and warm welcome; to make them feel that they’re at
home.
Weaknesses
Limited Rooms
Because Traditionale Bed and Breakfast has limited

rooms that cannot accommodate a large quantity of guest and
cannot handle huge events or occasions within the premises.
Location
Traditionale Bed and Breakfast is located away from

the central business district that the guest need to travel
far to reach our location.
Advance reservations
Traditionale Bed and Breakfast has limited facilities

that the guests also have limited experience inside the
premises of the establishment.
Opportunities
Demand for product
Traditionale bed and breakfast offers a unique and

with innovation that competitors cannot provide the demands
of the guests. To develop well-planned promotional
strategies and be consistent in the delivery of quality
service.
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SLOW CUSTOMER GROWTH
There are many reasons for causing slow customer

growth. One is Lack of Collaboration; this is one of the
many stumbling blocks that business owner’s face is a fear
of collaboration. This mindset will lead to burnout and
stalled numbers very quickly.
COUNTERPLAN
By partnering with businesses that complement your

own, you are freeing yourself to focus on specializing in
one specific area.
Advancement of technologies
Technologies nowadays are also becoming advantageous

on the hotel’s competitors in the business. The rapid
increases of new technologies are available in the area of
the business.
Threats
Increasing Competitors
A lot of establishments are starting to grow and they

start to offer other products beside the essential product
that can decrease guests’ productivity because of the
growth of the market population and the demands of the
market.
Increasing tourist
The city of Baguio is the summer capital in

Philippines because of the cold climate and many tourist
visit here in Baguio City during Festivals, Christmas
vacation high occupancy rate of the establishment.
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CHANGING CUSTOMER PREFERENCES
The hospitality industry is a wide industry and each

different kind of business establishment provide/ have
different kind of products and some provide similar
products and activities, so when guest/ customers has
experienced this, they Would want to try something new and
different that they never experienced and availed before.
Themed Restaurants
Competitors have already created a reputation in the

industry, which is why it is difficult for a starting
business to establish customer loyalty against existing
competitors.
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TARGET MARKET
TARGET MARKET
15%
50% Domestic Travelers
35%
Local Residents
International Tourist
FIGURE NO.3: THE TARGET MARKET

DOMESTIC TRAVELERS (50%)
Domestic travellers are people who travel within the
country; people who want to explore some place in our
country and try some new activities and experiences, these
travellers are those who want to take trips during the long
weekends or during holidays together with their friends or
families or have a trip on their own. These travellers can
also be those who do solo travelling and it can be
backpackers. These also include business travellers who
travel for business trips and not for leisure.
LOCAL RESIDENTS (35%)

Local residents are the people within the city or
those who lives in the city who want to experience
staycation without travelling far but could experience new
activities and could have new memories together with their
families and friends.
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INTERNATIONAL TRAVELERS (15%)

International travellers include people who came from
other countries who wants to take trips and explore other
countries and learn some new activities, to know about some
cultures, to try new taste of foods and beverages they
never tasted before, and travellers who wants to see new
things on their own, now a day’s some travel in other
country to have their vacations with their families or
friends and some also do solo travelling to learn on their
own and some wants to have a video blogging to be shared on
their social media acounts.
THE COMPETITORS
The proposed hotel will be competing directly against other

resort hotels which have their own competitive strengths.
NAME ADDRESS
Mines View Park Hotel No. 1 corner apostol
St. North Outlook
Drive, mines view,
Baguio, 2600 Benguet
Baguio Lefern Hotel North Dr, Baguio
City, 2600 Benguet
Azelea Resorts and No. 7 Leonard Wood
Residences Loop, Brgy.
Manuel Roxas, Baguio
City 2600
Forest House Bed and Loakan Road, Camp

Breakfast John Hay, Baguio City
2600 Benguet
P a g e | 20
1.Mines View Park Hotel

The hotel has a Bar and a Restaurant serving
Asian and Western cuisines. It is also equipped
with KTV, Café and Hotel Patio.
BUSINESS COUNTERPLAN
Traditionale Bed and Breakfast serves Filipino
cuisine. It offers a café and a bar with live
acoustic performances of Baguio’s best bands.
2. Baguio Lafern Hotel

Originally a residential place, Baguio Lefern
Hotel was remodeled to become the homey hotel it is
now. Experience home in a colorful setting and
enjoy your stay in the city of Pines.
Traditionale Bed and Breakfast has a Filipino

traditional house theme in a location surrounded
by pine trees that would give a very cozy feeling
to its guests.
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3.Azelea Resorts and Residences
The 5-story Azalea Residences in Baguio has 99

units made up of 46 studio suites, 17 one-bedroom
suites, 33 two-bedroom suites, and three 3-bedroom
suites. Each unit is complete with living room,
kitchen set with utensils and dining table, and
toilet and bathroom. Azalea’s modern and generously appointed
hotel facilities that comes complete with kitchen equipment,
dining and entertainment area.
Traditionale Bed and Breakfast has high standard
facilities that still shows uniqueness and goes well with its
concept and location.
TABLE NO.3: THE COMPETITORS RATIONAL
THE MARKETING MIX (8P'S)

PRODUCT
The Traditionale Bed and Breakfast will be having a
total of 10 rooms. Each room is equipped with amenities
with traditional house inspired designs. Traditionale Bed
and Breakfast will have a semi casual restaurant offering
Filipino cuisine and refreshing beverages made from fresh
ingredients. The establishment will also create outdoor
function halls and heated pools to give leisure to the
guest that will check-in in the establishment, these
facilities are also open to walk-in guests.
P a g e | 22
PRODUCT/ QUANTITY TOTAL OPERATING BUSINESS HOURS

SERVICES OCCUPANCY HOURS
ROOMS 10 28 24/7 24/7 OPERATION
OPERATION
RESTAURANT 1 40 5:00AM- 6:00AM-9:00PM
10:00PM
CAFÉ 1 20 5:00AM- 6:00AM-9:00PM
10:00PM
HEATED POOL 1 15 8:00AM- 9:00AM-5:00PM
6:00PM
TABLE NO.4: PRODUCT SERVICES & OPERATING HOURS
ACCOMMODATION
Traditionale Bed and Breakfast will be creating a
total number of 10 rooms consisting of 6 standard rooms, 2
deluxe rooms and 2 family rooms. The rooms will be
comfortable and relaxing for the guests while their stay.
ROOM TYPES
TYPES OF QUANTITY NO.OF TOTAL OCCUPANCY PER TYPE
ROOMS OCCUPANTS OF ROOM
FAMILY 2 6 12
ROOMS
DELUX 2 4 8
ROOMS
STANDARD 6 3 18
ROOMS
TOTAL 38
OCCUPANCY
TABLE NO.5: TYPE OF ROOMS
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ROOM PRICES
Tradionale Bed and Breakfast will be providing a basis
on the prices of the products and services of the
establishment selected competitors ensuring the guest that
the prices are affordable while still giving excellent
guest service that can exceed guest expectations.
TYPE OF QUANTITY LEAN RATE RACK PEAK RATE

ROOM June-September RATE October-May
(40%DECREASE) (40%INCREASE)
FAMILY 2 3,600 6,000 8,400
ROOMS
DELUX 2 2,400 4,000 5,600
ROOMS
STANDARD 6 1,800 3,000 4,200
ROOMS
TABLE NO.6: ROOM RATES
PRICE
Traditionale Bed and Breakfast will offer reasonable
prices to the quality of the amenities, products,
facilities, and the services to the valuable guests in a
way that we make our customers satisfied. The Traditionale
Bed and Breakfast will also give discounts in-line with its
price list without sacrificing its high-quality service and
standards.
ROOM RATES ROOM RACK RATES

FAMILY ROOMS P 6,000.00
DELUX ROOMS P 4,000.00
STANDARD ROOMS P 3,000.00
TABLE NO.7: RACK RATES

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PLACE
The Traditionale Bed and Breakfast will be located
along Gibraltar Road, Mines View Baguio City. The location
of the business is accessible and suitable for the
establishment. The location has a cold and quiet
environment which is suitable for the guests to relieve
stress. The establishment location is accessible to all
land vehicles and transportations, and easy to locate
because it is along the main road.
PROMOTIONS
The proposed business will be offering monthly

promotions that will give additional revenue and through
marketing the business from its target market and potential
markets.
The Traditionale Bed and Breakfast will be promoting

through:
●social Medias (Websites, Facebook, Twitter and Instagram).
●printed promotional tools (Newspaper, Fliers, Brochure and

Tarpaulin, Posters and Tariffs Sheets).
●the usage of 12 month promotional activities considering

the special event for the particular month.
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Yearly Advertising Tools

Tools Size Quantity RATE Projected Total Price
and (₱) Cost Per Month
Frequency (%15) (₱)
Flyers 5”x11” 50 pcs/ ₱20.00 ₱23.00 ₱1,150.00
(colored month
) (Fine
ads)
Tariff 4”x3.5 50pcs/ ₱20.00 ₱23.00 ₱1,150.00
Sheet ” month
(Fine
ads)
Brochure -- 50 pcs ₱30.00 ₱34.50 ₱1,725.00
s /month
(Fine
ads)
Tarpauli 4”x3.5 2pcs /month ₱300.00 ₱345.00 ₱690.00
n ”
(Fine
ads)
Posters 12”x18 25pcs/ ₱50.00 ₱57.50 ₱1,437.50
(Fine ” month
ads)
Newspape 3”x3” Once in ₱3,000. ₱3,450.00 ₱3,450.00
r very month 00
(Baguio
Midland
Courier)
Total: ₱9,602.50
X12 (Total Cost in 1 year)
Total Yearly Cost: ₱115,230.00
TABLE NO.8: ADVERTISING STRATEGIES 1
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Tools FREQUENCY RATE (₱) Total Rate

(₱)
Social Media Everyday No Charge No Charge
(Facebook,
Twitter,
Instagram)
Website Online 24 No Charge No Charge
Hours
Word of Mouth Everyday No Charge No Charge
Newspaper Monday – 25,200.00 100,800.00
(PDI) Saturday
Every
Quarter
TOTAL 100,800.00
TABLE NO.9: ADVERTISING STRATEGIES 2
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NOVELTY ITEMS
Novelty Quantity RATE (₱) Project Total Cost

Items Cost
15%
T-shirt 100 ₱220.00 ₱253.00 ₱25,300.00
Coin purse 100 ₱65.00 ₱74.75 ₱7,475.00
Refrigerator 100 ₱35.00 ₱40.25 ₱4,025.00

Magnet
Keychain 100 ₱25.00 ₱28.75 ₱2,875.00
Mug 100 ₱90.00 ₱103.50 ₱10,350.00
Sports Water 100 ₱160.00 ₱184.00 ₱18,400.00

Bottle
Total Cost: ₱108,675.00
TABLE NO.10: ADVERTISING STRATEGIES

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Promotional Tools
FIGURE NO.4: THUMBLER FIGURE NO.5: MUG
FIGURE NO.6: COIN PURSE

FIGURE NO.7: T-SHIRT
P a g e | 29
FIGURE NO.8: KEYCHAIN 1 FIGURE NO.9: KEYCHAIN 2
FIGURE NO.10: REFRIGERATOR MAGNET
FIGURE NO.11: BAG 1
FIGURE NO.12: BAG 2

P a g e | 30
PROMOTIONAL MEDIUM
The Traditionale Bed and Breakfast promotional medium
includes the following;
 Website - The Hotel will create an official website

for online reservations, inquires, photographs of the
different types of room, services, menus together with
their prices, information about the Hotel, Location,
and Offerings.
 Brochure and Flyers- By giving brochures and fliers
that includes information about our establishment to
people, they would be able to know more about the Bed
and Breakfast.
 Tarpaulin- A tarpaulin would be printed to attract
potential customers in the Bed and Breakfast by the
use of complimenting colors and attracting phrase.
 Newspaper-The Traditionale Bed and Breakfast will be

publicized in Sun Star Baguio and Baguio Midland
Courier after the opening of the Business.
PROGRAMMING
The Traditionale Bed and Breakfast will conduct

activities and provide promos per month in order to
attract and delight more guests and will continue
innovating special events and activities to help the
business generate more profit and increase its
revenue. The facilities will be properly utilized in
conducting such
P a g e | 31
Month Title
January New Year To
Dine with family to capture perfect moments in Capture Moments
new year, with free polaroid picture.
January 1-3
February A Sweeter February
A dinner for two, includes 3 course dinner and a
glass of champagne, live duo playing in bistro,
February 14, from 6pm-10pm.
March Special Treat For
Graduation dinner with 30% off A Special
From March 15-30, dinner starts at 6:00pm- Day
9:00pm.
April Paint The Easter
Easter egg paint completion, every customer Egg
will be given eggs to be painted and eggs that
will be chosen win a prize.
April 21, from 10am-3pm.
May Treat Mom Like A
Treating all the moms with a breakfast in bed Queen
and a bouquet of flowers given by Traditionale
family with 15% discount on rooms when promo
availed. May 1 only.
June Father’s Day Grill
Father’s day grill night, avail the father’s Night
day promo with only P350.oo per head, unlimited
grilling night, starts from 6pm-9pm. June 16
only.
July Rainy Day Treat
30% off discount rates on any type of rooms
valid from July 3-29.
August Make A Trip To
A two night’s three days stay, rooms for only: Remember
Standard room- P 5,400.00
Deluxe room- P 7,200.00
Family room- P 10,80.000
September Throwback
Post a throwback picture on Traditionale’s September
website and win a prize.
October Oktoberfest!
Celebrating Oktoberfest in Traditionale Bed And
Breakfast, enjoy a live music by Baguio’s
greatest bands. Enjoy a bucket of beer and
barbeques with P350.00 and 10% discount room
rates. October 1-7.
November It’s Our Treat
10% discount on Traditionale Café and Restaurant It’s Not A Trick
when a group of friends are in costumes.
Kids with costumes will have a treat.
Best costume will win prizes.
December Santa Claus Is
Christmas is just around the corner!! Coming To
Participants will be randomly picked by our Traditionale!
website whenever you book online within the
month of December.
TABLE NO.11: MONTHLY PROMOTIONS
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PEOPLE
“Our employees are our most important asset” The
Traditionale Bed and Breakfast will make sure that the
Staff has always been essential to the business,
because they provide inspiration, creativity, vision
and motivation that keep a business alive. They
provide the skills and competencies necessary to make
a business work. And of course they provide the labour
that produces the goods and services that a business
and organization supplies. They are a major and often
the most important resource that a business and
organization has.
PACKAGING
The Traditionale Bed and Breakfast will offer
prestigious events such as debut, birthdays, seminar,
and conferences. It will surely give you a good set of
packages, noteworthy and a memorable event.
P a g e | 33
Wedding Package (Buffet Package)
Package A
Appetizer (2) Calamari

Kilawing Tuna 40.00
with Coconut
Cream
Salad (2) Caesar Salad
Tomato and Pipino 50.00
salad
Soup (1) Potato Leek Soup 35.00
Chicken (1) Grilled Chiken 45.00
Breast Inasal
Pork (1) Pork Menudo 50.00
Veggies (1) Ginisang Upo With 35.00
Ground Pork and
Shrimp
Steamed Rice 20.00
Assorted Dessert Ube Halaya
(2) Fruit Cocktail 60.00
Float
Total: 335.00
335.00/.35=957.14 or
1000.00
Beverage Iced Tea 20.00
20/.32=63 or 70.00
Total: 1,070.00
P a g e | 34
Package B
Appetizer (3) Crispy bagbagis

Calamari 50.00
Drunken Mussels
Ensaladang Mangga 45.00
Soup (2) Egg Drop Soup
Onion Soup 50.00
Chicken (1) Oven Roast BBQ 55.00
Chicken
Pork (1) Pork Salpicao 70.00
Fish (1) Baked Tilapia with 35.00
Grilled Pineapple
Salsa
Vegetables (1) Bok Choy with 40.00
Garlic and Oyster
Sauce
Steamed Rice 20.00
Assorted Dessert Almond Butter 70.00
Chocolate Lava
Cake
Vegan Banana Ice
Cream
Total : 435
435/.35=1,242.85 or
1,300
Sago’t Gulaman 45.00/.32= 140.63 or
150
Total: 1,450.00
Package A Package B
Food: 1000.00 Food: 1,300.00

Beverage: 70.00 Beverage: 150.00
TOTAL : 1,070.00 TOTAL: 1,450.00
1,070 x 1.12 = 1,198.00 1,450.00 x 1.12 = 1624

or 1,200.00 or 1700.00
1,200.00 x 40 = 1,700.00 x 40 =
48,000.00 or 50,000 68,000.00 or 70,000
50,000.00 + 125,000 70,000.00 + 125,000.00
=175,000.00 or = 195,000 or 200,000

180,000.00
P a g e | 35
Wedding Package
(40pax)
Wedding Package Inclusions:
Centrepiece ................................ 100.00
Name Cards and Printing ...................... 30.00
Bottle of Wine ................................ 1500.00
Pair of Doves ................................ 1.500.00
3 Layered Cake ................................ 5,800.00
Token ..................................... 2,500.00
Overnight Accommodation ...................... 6, 500.00
Photo Booth ................................ 3.500.00
TOTAL: 21,430 x 2= 42, 860.00
VAT (12%) =48, 003.2
MARK-UP (150%) =120,008.00
TOTAL: 125,000
Debut Package (Buffet Package)
Package A
Appetizer (2) Crispy bagbagis
Kilawing Tuna 35.00
with Coconut
Cream
30.00
Soup (1) Onion Soup 20.00
Chicken (1) Grilled Chicken 40.00
Breast Inasal
Pork (1) Pork BBq 50.00
Veggies (1) Pinakbet with 30.00
Squid in Coconut
milk
Steamed Rice 20.00
Assorted Dessert Fruit Cocktail
(2) Float 50.00
Buko Pandan
Total: 275.00
275.00/.35=785.71 or
800.00
20/.32=63 or 65
Total: 865.00
P a g e | 36
Package B

Kilawing Tuna with 50.00
Coconut Cream
Crispy Mussels
Tuna Salad 45.00
Onion Soup 40.00
Chicken (1) Sweet Chicken asado 50.00
Beef (1) Beef Kaldereta 60.00
Grilled Pineapple
Salsa
Vegetables (1) Ginisang Upo with 30.00
Ground pork
Steamed Rice 20.00
Assorted Dessert Maja Blanca
Vegan Banana Ice 45.00
Cream
Total : 375
335/.35=1,071.00
or 1,100.00
Package B Iced Tea 35.00
Lemonade tanglad 35.00/.32=109.38
or 120.00
Total: 1,220.00
Package A Package B
Food: 800.00 Food: 1,100.00

TOTAL : 865 or 900 TOTAL: 1,220.00 or
1,250.00
900 x 1.12 = 1,008.00
or 1,010 1,250.00 x 1.12 =
1400.00 or 1500.00
1010 x 40 = 40,400.00
or 40,500.00 1,500.00 x 40 =
60,000.00
40,500 + 70,000
60,000.00 + 70,000.00
=110,500.00
= 130,000 or 150,000.00
P a g e | 37
Debut Package
(40pax)
Debut Package Inclusions:
Centerpiece ................................ 100.00
18 Roses with Ribbon........................... 200.00
18 Candles with Ribbon ...................... 100.00
Signature Frame ........................... 500.00
3 Layered Cake ................................ 5,800.00
18 Balloons ................................ 250.00
Overnight Accommodation ...................... 6,500.00
Token ..................................... 3,500.00
Photo booth ................................ 3,500.00
TOTAL: 20,485.00 x 2 =40,970.00
VAT (12%) = 45,886.4
MARK-UP (150%) = 68,829.6
TOTAL: 70,000
Birthday Package (Buffet Package)
Package A

Crispy Bagbagis 40.00
30.00
Soup (1) Potato Leek Soup 35.00
Chicken (1) Chicken Adobo 45.00
Pork (1) Grilled Pork Chop 50.00
Veggies (1) Pinakbet with 30.00
Squid in Coconut
Milk
Steamed Rice 20.00
Assorted Dessert Vegan Banana Ice
(2) Cream 45.00
Fruit Cocktail
Float
Total: 295.00
295.00/.35=842.85 or
900.00
20/.32=62.5 or 65.00
Total: 965.00
P a g e | 38
Package B
Appetizer (3) Crispy Bagbagis

Calamari 50.00
Kilawing Tuna
with Coconut
Cream
Ensalada Mangga 45.00
35.00
Chicken (1) Oven Roasted BBq 45.00
Chicken
Beef (1) Beef and Pepper 50.00
Stir Fry
Seafood (1) Seafood Sinigang 45.00
Vegetables (1) Bok Choy with
Garlic and Oyster 30.00
Sauce
Steamed Rice 20.00
Assorted Dessert Almond Butter
Chocolate Lava .45.00
Cake
Ube Halaya
Total : 365
365/.35=1042.85 or
1,050.00
Sago’t Gualaman 35.00/.18=194.44 or
300.00
Total: 1,300.00
Package A Package B
Food: 900.00 Food: 1,050.00

TOTAL : 965.00 or TOTAL: 1,350.00 or
1,000 1,400.00
1,000 x 1.12 = 1,120 or 1,400.00 x 1.12 =

1,150.00 1568.00 or 1,600.00
1,150.00 x 40 = 1,600.00 x 40 =
46,000.00 64,000.00
46,000.00 + 65,000 64,000 + 65,000.00
=110,000 or 120,000.00 = 129,000 or 130,000.00

P a g e | 39
Birthday Package
(40pax)
Birthday Package Inclusions:
2 Layered Cake ................................ 3.500.00
Printed Balloons ........................... 300.00
Balloon Centrepiece ....................... 100.00
Elegant Themed Backdrop....................... 300.00
Tokens ..................................... 2,500.00
30 Pieces Prizes ........................... 1,000.00
Photo Booth ................................ 3,500.00
TOTAL: 10,900 x 2 = 21,800.00
VAT (12%) = 24,416.00
MARK-UP (150%) = 61,040.00
TOTAL: 65,000.00
Conference/ Seminar Packages (Buffet Package)
Package A

Salad (1) Tuna Salad
30.00
Soup (1) Egg Drop Soup 20.00
Breast Inasal
Pork (1) Grilled Pork Chop 50.00
Veggies (1) Bok Choy with 30.00
Garlic and Oyster
Sauce
Steamed Rice 20.00
Assorted Dessert Fruit Cocktail
(2) Float 40.00
Buko Pandan
Total: 265.00
265.00/.35=757.00 or
800.00
20/.32=63.00 or 65.00
Total: 865.00
P a g e | 40
Package B

Kilawing Tuna with
Coconut Cream
Ensaladang Mangga 45.00
Soup (2) Onion Soup
Egg drop Soup 40.00
Chicken
Grilled Pineapple
Salsa
Vegetables (1) Pinakbet with
Squid in Coconnut 30.00
Cream
Steamed Rice 20.00
Assorted Dessert Almond Butter
Chocolate Lava 40.00
Cake
Fruit Cocktail
Salsa
Total : 355
355/.35=1,014.28 or
1,020.00
20.00/.32=63 or
65.00
Total: 1,085.00
Package A Package B
Food: 800.00 Food: 1,020.00

TOTAL : 865 or 900 TOTAL: 1,085.00 or
1,100
900 x 1.12 = 1008.00 or
1,010.00 1,100.00 x 1.12 =
1,232.00 or 1,250.00
1,010.00 x 40 =
40,400.00 1,250.00 x 40 =
50,000.00
40,400 + 45,000
50,000.00 + 45,000.00
=85,000 or 90,000.00
= 95,000 or 100,000.00
P a g e | 41
Conference / Seminar Package Inclusions:

(40pax)
Centrepiece …............................. 100.00
Name Cards and Printing …................... 35.00
Pencil and Paper …........................ 1,100.00
White Board with marker …................... 500.00
Brewed Coffee during session ….............. 5000.00
Complimentary mint …........................ 800.00
TOTAL: 7,535.00 x 2 =15,070.00
VAT (12%) = 16,878.4
MARK-UP (150%) = 42,196.00
TOTAL: 45,000.00
Christening Package
Package A

Drunken Mussles 30.00
30.00
Soup (1) Onion Soup 20.00
Breast Inasal
Pork (1) Grilled Porkchop 50.00
Veggies (1) Bok Choy with 30.00
Garlic and Oyster
Sauce
Steamed Rice 20.00
Assorted Dessert Maja blanca
(2) Ube Halaya 35.00
Total: 255.00
255.00/.35=728.00 or
800.00
20/.32=63.00 or 65.00
Total: 865.00
P a g e | 42
Package B

Kilawing Tuna with 45.00
Coconut Cream
Calamari
Chicken Sopas with 40.00
Bacon
Soup (1) Egg Drop Soup 35.00
Chicken (1) Sweet Chicken Asado 45.00
Beef (1) Beef and Pepper 50.00
Stir Fry
Grilled Pineapple
Salsa
Vegetables (1) Bok Choy with 30.00
Garlic and Oyster
Sauce
Steamed Rice 20.00
Alomond Butter 45.00
Chocolate Lava Cake
Total : 330
330/.35=942.00 or
1,000.00
Sago’t Gulaman 35.00/..32=109.38
or 110.00
Total: 1,110.00
Package A Package B
Food: 800.00 Food: 1,000.00

TOTAL : 865 or 900 TOTAL: 1,110.00 or
1,120.00
900 x 1.12 = 1,008.00
or 1,010.00 1,120.00 x 1.12 =
1,254.4 or 1,300.00
1,010.00 x 40 =
40,400.00 1,300.00 x 40 =
52,000.00
40,400.00 + 60,000
52,000.00 + 60,000.00
=100,400 or 100,500.00
= 112,000 0r 115,000
P a g e | 43
Baptism Package
(40pax)
Christening/Seminar Package Inclusions:
Printed Balloons ......................... 300.00
Balloon Centrepiece ..................... 100.00
2 Layered Cake .............................. 3,500.00
Tokens ................................... 2,500.00
Photo Booth .............................. 3,500.00
TOTAL: 9,900 x 2 = 19,800.00
VAT (12%) = 22,176.00
MARK-UP (150%) = 55,440.00
TOTAL: 60,000.00
Anniversary Package (Buffet package)
Package A

Calamari 30.00
Tuna Salad 40.00
Soup (1) Chiken Sopas with 35.00
Bacon
Chicken (1) Sweet Chicken 45.00
Asado
Veggies (1) Ginisang Upo with 30.00
Ground Pork and
Shrimp
Steamed Rice 20.00
(2) Fruit Cocktail 50.00
Float
Total: 290.00
290.00/.35=829 or
850.00
beverage Ice tea 20
20/.32=63 or 65
Total: 915.00
P a g e | 44
Package B

Calamari 50.00
Drunken Mussles
Tuna Salad 40.00
Chicken Sopas 50.00
with Bacon
Chicken
Beef (1) Beef kaldereta 60.00
Fish (1) Baked Tilapia 35.00
with Grilled
Pineapple Salsa
Vegetables (1) Pinakbet with 40.00
Squid in Coconut
Milk
Steamed Rice 20.00
Assorted Dessert Ube Halaya 65.00
Vegan Banana Ice
Cream
Almond Butter
Chocolate Lava
Cake
Total :405
405/.35=1,157.14 or
1,200
Beverage Ice Tea 20
20/.32=63 or 65
Total: 1,265.00
Package A Package B
Food: 850.00 Food: 1,200.00

TOTAL : 915.00 or 920 TOTAL: 1,265.00
920 x 1.12 = 1,030.4 or 1,265.00 x 1.12 =

1,050.00 1,416.8 or 1,500.00
1,050.00 x 40 = 42,000 1,500.00 x 40 = 60,000
42,000.00 + 70,000.00 60,000.00 + 70,000.00
=112,000 or 115,000 = 130,00000 or

135,000.00
P a g e | 45
Anniversary Package Inclusions:

(40pax)
Centrepiece ................................ 100.00
Bottle of Wine ................................ 1,500.00
3 Layered Cake ................................ 5,800.00
Token ..................................... 2,500.00
Overnight Accommodation ...................... 6,500.00
Use of Spa Facilities ...................... 2,000.00
Candles and Roses ........................... 1,000.00
Champagne Bottle ........................... 1,000.00
TOTAL: 20, 430 x 2= 40, 860
VAT (12%) = 45,763.2
MARK-UP (150%) = 68,644.8
TOTAL: 70,000.00
TABLE NO.12: PACKAGES

P a g e | 46
CHAPTER 2:
TECHNICAL
FEASIBILITY
STUDY
P a g e | 47
DESCRIPTION OF THE LOCATION
Traditionale Bed and Breakfast will be located at 10C

Apostol Street, Mines View, Baguio City. The site is under
the sunflower realty. The lot is approximately 2045sqm. It
has a market value of 78,000,000.00php.
Visibility
The Location of the proposed building is accessible

and suitable for a Bed and Breakfast establishment. The
location has a cold and quiet environment which is suitable
for relaxation and relief guests’ stress. The site is
accessible for all land transportation vehicles and it is
easy to locate.
Traditionale
Bed and Breakfast
FIGURE NO.13: SITE LOCATION

P a g e | 48
SITE PICTURES
FIGURE NO.14: ROAD SIDE 1
FIGURE NO.15: FRONTSIDE FIGURE NO.16: ROADSIDE 2

P a g e | 49
FIGURE NO.17: FRONT VIEW
Accessibility
The location can be accessed by public and private land
transportation vehicles. Due to the location’s refreshing
environment, it will be suitable for fitness activities such as,
biking, jogging, volleyball, basketball, and badminton. The area is
near the Baguio Police Precinct no.10 and Cordillera Highland
Agriculture Resources. The water supply for the proposed
establishment will be provided by the Baguio Water District (BAWADI).
The hotels and restaurants near the area may become competitors for
the proposed business; however the theme of the establishment will
give a nature loving ambiance that will captivate the attention and
interest of guests.
P a g e | 50
FIGURE NO.18:STANDARD ROOM 1
FIGURE NO.19: STANDARD ROOM 2

P a g e | 51
FIGURE NO.20: DELUXE ROOM 1
FIGURE NO.21: DELUXE ROOM 2

P a g e | 52
FIGURE NO.22: FAMILY ROOM

P a g e | 53
FIGURE NO.23: MAIN LOBBY 1
FIGURE NO.24 : MAIN LOBBY 2

P a g e | 54
FIGURE NO.25 : RESTAURANT DINNING
FIGURE NO.26:KITCHEN
P a g e | 55
FIGURE NO.27: FRONT DESK
FIGURE NO.28 : PARKING LOT

P a g e | 56
FIRST FLOOR PLAN (LOBBY, RESTAURANT, KITCHEN, FRONT DESK)
FIGURE NO.29: FIRST FLOOR PLAN

P a g e | 57
SECOND FLOOR (STANDARD ROOMS)
FIGURE NO.30 : SECOND FLOOR PLAN

P a g e | 58
THIRD FLOOR (DELUXE ROOMS AND FAMILY ROOMS)
FIGURE NO.31 : THIRD FLOOR PLAN

P a g e | 59
STANDARD ROOM
FIGURE NO.32 : STANDARD ROOM

P a g e | 60
DELUXE ROOM
FIGURE NO.33 : DELUXE ROOM

P a g e | 61
FAMILY ROOM
FIGURE NO.34 : FAMILY ROOM

P a g e | 62
KITCHEN EQUIPMENT
ITEM QTY. UNIT COST PROJECTED TOTAL COST
(₱) COST (₱)
(₱)
Stainless 4 Door 1 165,000.00 189,750.00 189,750.00
Freezer
 Model: ST-4FD
 Capacity:
1120 Liters
(39.5 Cubic
Feet)
 Temperature:
-15ͦ to -21 ͦ
Celsius
 Compressor:
Danfoss (France)
 Brand: King Berg
 Door: 4 doors
 Number of
Shelves: 5
 Made in China
 Refrigerant:
R134a
 Power: 1200W
 Voltage:
220V/50HZ,
Single Phase
 Dimensions:
(LXWXH)
1210x870x2060
 Net Weight:165
kg
P a g e | 63
3 Glass Door 1 116,000.00 133,400.00 133,400.00

Showcase Chiller
 43 CU. FT /
1230 liters’
capacity
 610 watts / 7.32

kwh per day
 15 adjustable
wire shelves
 Fully Dynamic
 Dimension: 1935
mm x 1625 mm x
735 mm (HxLxW)
Microwave Oven 2 6,000.00 6,900.00 13,800.00

 Brand:
Thor Kitchen
 Dimensions:
25.57’ W x
13.81” H x
20.75” D
 1.6 Cu ft.
digital touch
pad control
Electric Stand 2 26,250.00 30,187.50 60,375.00
Mixer
 Brand Name:
Vevor
 Model:
20LJBJ000000000
01
P a g e | 64
 Dimensions:
(LXWXH)
(Inches):
64x45x91cm
 The parts
touching food
are made of
stainless steel
and up to
hygienic
standard
Electric Baking 1 95,000.00 109,250.00 109,250.00
Oven
 Model:
YCD-3-6D
 Dimension
(LXWXH):
1210x810x1455mm
 Power:19.8KW
 Power Supply:
220V 50HZ
Expresso Machine 1 180,000.00 207,000.00 207,000.00
 Dimension:
600x490x550mm
 Voltage:220V/50-
60Hz
 Boiler
Capacity:10.6L
 Material:
High Quality 304
Stainless Steel
 Power:3700W
 Net Weight:58kg
P a g e | 65
 Gross
Weight:70kg
Baine Marie 3 55,000.00 63,250.00 189,750.00
 Model: HX-1012
 Type:
Counter-top
 Pan: 6
 Food Pan Size:
300x190x40mm
 Wattage: 1400
 Power Supply:
220v/ 60Hz
 Dimensions:
1800x800x
(800+700 mm)
 Net Weight:
110 kg.
Electric Deep 1 10,500.00 12,075.00 12,075.00
Fryer
 Model ZEF-301V
 220V/60 Hz
 Stainless Steel
 Size: HxWxD
590X520X350mm
 30L Capacity
Juice Dispenser 3 7,500.00 8,625.00 25,875.00
 Model:
BKN-18A*3
 Output: 18L*3
 Power: 380W
 Dimensions:
70x43x74cm
P a g e | 66
 Weight: 44Kg
 Features:
Italian
technology with
the inner
structure as
high-quality
copper pipes
 Using the high-
quality &
environment-
protection
compressor
Aspera from
Italy
 Equipped all
the outer plate
with the
stainless steel
 PC materials of
the juice-bowls
to be more
durable and
anti-shocking
 With the
circulation
methods to be
either spraying
form or the
agitating style
Rice Steamer 2 15,655.50 18,003.85 36,007.70
 Model Number:
JF20Y.30L-E
 Features
P a g e | 67
 Fool Proof Push

button
operation-two
buttons control
entire cook
cycle
 Pilot burner
keeps rice hot
for serving
after cook cycle
is completed
 200 cups
capacity
 Rapid
production
times- 22
minutes
 Cast aluminum
exterior
 Rear gas
connection
allows for
simple
connection and
relieves stress
on the valve
 6 months
limited
warranty
 Natural gas
 ETL, NSF listed
Range 4-burner gas 2 60,580.00 69,667.00 139,334.00

with oven
P a g e | 68
 Item Number:
F9080GGR
 Dimensions:
800x900x850+120m
m
 Power:
24KW+5.4KW
 Oven Power:
5.4KW
 Net Weight:
136kg
 Oven Inside
Size:
550x680x290mm
 Range Power:
6.5KWx2+5.5KWx2
 LPG Pressure:
2800 pa
 LPG consumption:
2.0kg/h
 NG Pressure:
2000pa
 NG Consumption:
2.9 m3/h
Griddle 2 14,000.00 16,100.00 32,200.00
 Type:
Electric
Griddle
 Material:
Stainless Steel,
Stainless Steel
 Non-Stick
Material:
P a g e | 69
Other
 Power (W): 12
 Voltage (V): 240
 Brand Name:
GAINCO
 Model Number:
EG600-2
 Item Name:
Electric Griddle
 Size:
600*520*310mm
 Heating Plate
Thickness: 12mm
 Power:5kw
 Warranty:1 Year
Food Processor 4 2, 950.00 3,392.50 13,570.00
 Power: 220x-
240V, 50/60HZ,
800W
 Max could be
30pcs components
in 1/20 function
in 1
 One system for
1000ml/1750
Plastic or
1500ml Glass
Blender,
Grinder, Juicer,
S/S Rouch&Fine
Slicer and
julienne Disc,
S/S French Fries
P a g e | 70
potato cutter
Disc, S/S
shredding Disc,
Emulsifying
Disc, Plastic
and S/S Chopper
Blade, Whisk,
Spatula. Full
Apple size
juicer, Cube
cutter, Store
box.
 Speeds: Step
less Speed+ Mode
speeds with blue
light button:
Ice crushing,
pulse, smoothies
blending
 2.0 liter or 1.2
liter plastic
bowl
 Stainless steel
body.
 Non-slipping
rubber feet.
 Double safe lock
device.
Blender 5 6,500.00 7,475.00 37,375.00
 Item name:
High speed
blender
 Model: M15
P a g e | 71
 Motor power: AC
1000W
 Blade &nbsp: 6
leaves
 Strong RPM
(load-
free speed):
27000
 Jar capacity: 2L
 Jar material: PC
 N.W./G.W.:
4.5KG/5.5KG
 Loading quantity
(20'GP/40'HQ):
880/2140 pcs
TOTAL: 1,199,761.70
Table NO.13: KITCHEN EQUIPMENT

P a g e | 72
HOUSEKEEPING SUPPLIES AND EQUIPMENT

ITEM QT UNIT COST PROJECTED TOTAL COST
Y. (₱) COST (₱)
(₱)
Housekeeping Cart 2 32,120.00 36,938.00 73,876.00
 Model Number: C87
 Length: 152.4cm
 Height: 127.0cm
 Width: 55.9 cm
 Weight/Carton: 46.31
kg
 MOQ: 2pcs
 Color:
Natural/Brown
Housekeeping Caddy 2 315.00 362.25 724.50
 Model Number:
VNTQ081
 Unit Size:
384*275*170mm
 Polypropylene, black
Vacuum Cleaner 1 5,760.00 6,624.00 6,624.00
 Function:
Wet and Dry
 Power (W): 3000
 Voltage (V): 220
 Model Number: ZD98
 Application:
Wet and Dry
 Voltage: 220V-240V
 Power:
2000W/3000W
 Capacity: 80L
P a g e | 73
 material:
stainless steel
 Hose diameter: Φ48mm
 Hose length: 1.5m
 Cable length: 4.5m
Squeegee 3 450.00 517.50 1,552.50
 Brand Name:
OEM
 Material:
Stainless steel
 Weight: 134g
 Wiper Squeegee Size:
25L*16.5Hcm
 Feature:
Stocked, Eco-friendly
Floor Polisher 1 25,000.00 28,750.00 28,750.00
 Brand Name:
Bennett
 Model Number:
PX-170N
 High speed polisher
is suits for kinds of
hard floor waxing
 Electrostatic
spraying
 Aluminum hand shank,
anti-static handle,
safer.
 Perfect steel gear
box ,3 planetary
structure.
 Convenient
transportation,
P a g e | 74
simple operation
 Interlock protection
switch is used to
prevent it from
running unconsciously
Waste Trolley 1 7,200.00 8,280.00 8,280.00

(Biodegradable, Non-
Biodegradable
Recyclable)
 Pedal bin, sorted
 Powder coated steel
frame
 Noise-free caster,
move smooth
 L930*W450*H930mm
Nylon bags, washable
Iron 2 745.00 856.75 1,713.50

 Type: Steam Iron
 Function:
Continuous Steam
Output, Cordless,
Self-cleaning,
Variable Steam
Settings, Vertical
Steam
 Water Tank Capacity
(ml): 200
 Soleplates Material:
Teflon
Voltage (V): 220
P a g e | 75
Iron Board 1 1,450.00 1,667.50 1,667.50

 Silver color
 Steel mesh top for
easy steam
permeability
 Heat resistant iron
rest
 Double V leg and
tubular construction,
more stable
 Height adjustment up
to 83cm
 Non-slip end caps on
each leg for extra
stability
 Mechanism locking
system
 Scorch resistant
metalized cover
 Ironing surface: L915
x W320 mm
Forded size: W335 x
H1300mm
Mop Head 2 220.00 253.00 506.00
 Suitable for
all kinds of floor
 Eco-friendly and
machine washable up
to 100x
 Compatible with
microfiber cloth mop
refill
P a g e | 76
Mop Squeezer 2 8,500.00 9,775.00 19,550.00

 Pole Material:
Plastic
Model Number:
XDD-018D-7
 Mop plastic bucket,
38 qt. (36 liter),
with side press
wringer, non-marking
casters, corrosion
resistant,
polyethylene, yellow
Dust Pan 2 150.00 172.50 345.00

 Item number:
NC022387
 Product Size:
28*28.5*76.5CM
 Keep pace with
everyday litter,
both indoors and
out, with this
great value
dustpan and brush
combo
 Strong and
durable
Long Handled-
Height when in
use 93 cm
P a g e | 77
Mop Handle 2 250.00 287.50 575.00

 In total 200cm
length
 Diameter:25mm,
22m
 Thickness:0.7mm
 Unit weight:
0.32KG
 Usage:
Suitable for Mop
handle, broom
handle, window
cleaner.
TOTAL 144,164.00
TABLE NO.14: HOUSEKEEPING EQUIPMENT

P a g e | 78
FURNITURE AND FIXTURE

(₱) COST (₱)
(₱)
Rectangle Dining 4 19,950.00 22,942.50 91,770.00
Table with Chairs
(6 seats)
 Color: Black
 Table
Dimensions:
L63″ x W35.43″ x
H29.13″
 Chair Dimension:
L17.32″ x
W16.14″ x H39.4″

Table with Chairs
(4 Seats)
 Color:
Walnut
Combination
 Dimension:
Table: L35.4″ x
W31.42″ x H30.3
Chair: L16.14″ x
W16.93″ x H39.8″
P a g e | 79

Table with Chairs (2
Seats)
 Product Color:
Brown
 Table Dimension:
L31.5″ x W23.62″
x H29.13″
 Chair Dimension:
L15.75″ x W17.32″
x H37.01″
 Product Material:
Malaysian Wood
Couch 10 14,879.38 17,111.29 171,112.90
Sofa complies with
fire and safety
regulations.
Dimensions of sofa:
194cm x 92cm (as bed
194cm x 130cm)
Bedside Table 20 2,500.00 2,875.00 57,500.00
 Material: Wooden
 Wood Type: Oak
 Product name:
Bedside table
 Color: Brown
 Dimensions:
(W x D x H)
approx. 14.6 x
14.6 x 19 in/37.5
x 37.5 x 49 cm
 3 drawers
 Weight:
P a g e | 80
approx. 26
lbs./12 kg.
Computer Table 7 1,999.00 2,298.85 16,091.95
 Material:
MDF + Metal Frame
 Color: Wenge
(Dark Brown)
 Dimension:
L39.5″ x W17.75″
x H37.25″
 Computer storage
area
Dresser 12 15,575.00 17,911.25 214,935.00
 Depth: 36 cm
 Width: 42 cm
 Height: 46 cm
 Weight: 3.4 kg
 Color: Walnut +
Wenge combination
TOTAL 714,709.85
TABLE NO. 15: FURNITURE AND FIXTURE EQUIPMENT
P a g e | 81
SAFETY AND SECURITY EQUIPMENT

(₱) COST (₱)
(₱)
Fire Distinguisher 10 6,324.00 7,272.60 72,726.00
 Fuel: Butane
 LED Light for
illumination
CCTV Camera 20 8,200.00 9,430.00 188,600.00
Connected
 1/3" progressive
scan CMOS sensor
 1280 x 720
resolution at 60
fps
 27 onboard IR
LEDs enable the
camera to capture
clear images up
to a distance of
65.6' even in
complete
darkness.
 4.9 to 49mm DC
iris lens with
10x optical zoom
helps focus on
distant objects
Water Sprinkler 25 250.00 287.50 7,187.50
 Head,
Temperature:
68
Centigrade/155.4
P a g e | 82
Fahrenheit
 Main Material:
Metal
 Thread Diameter:
20mm
 Thread Size: 1/2”
 PT Overall Size:
5 x 3 cm/2” x
1.2” (L*);
Weight: 54g
 Package Content:
1 x Fire
Sprinkler Head
CCTV Video Monitor 2 10,829.99 12,454.49 24,908.98
 12" TFT LCD
1024*768 HD CCTV
Monitor VGA BNC
Video Audio
 Clear image and
colorful display
 Support USB input
function
 Built-in
loudspeaker
 Support multi-
language
selection
Wireless Smoke 25 2,155.50 2,478.83 61,970.75
Detector
 Item Code: SS-168
 Product: Wireless
Smoke Detector
 Specification:
P a g e | 83
Work Current:
standby current:
10μA,
 Alarm
current:30Μa
 Temperature
range: -10 ℃ -
+50℃
 Alarm Volume:
85dB in 3-meter
Case
Construction: ABS
Fire Resistant
Plastic
First Aid Kit 5 1,234.25 1,419.39 7,096.95
 Water resistant
bag with double
zip closure
 Material:
EVA Fabric
 Size:
210*130*70mm
Emergency Light 25 1,384.00 1,591.60 39,790.00
 Turns on
automatically for
25 seconds when
movement is
detected
 Super Bright
LED’s – 15 on the
Night Light Plus
5 on the Torch
TABLE NO.16: SAFETY AND SECURITY EQUIPMENT
P a g e | 84
Stretcher 3 10,120.00 11,638.00 34,914.00

 2 folds
 Constructed from
lightweight
aluminum for easy
lifting
 Net Dimension:
208*55*13cm
Walkie Talkie 5 8,999.00 10,348.85 51,744.25
 Model Number:
AC-990
 Type:
Handheld
 Dimensions:
125*60*38mm
 Frequency Range:
400/470MHz
 Storage Channel:
16 Channels
 Talk Range:
3-10km
 Color: Black
 Output Power:
5-16W
 Operating
Voltage:
3.7V
 Channels:
16 Channels
TOTAL 488,938.43
P a g e | 85
Filing Cabinet 5 1,999.50 2,299.43 11,497.15

 6 labels included for
marking contents of drawers
 Product dimensions:
Width: 11 "
Depth: 16 3/4 "
Height: 27 1/8 "
 Width: 28 cm
Depth: 43 cm
Height: 69 cm
 Designer:
IKEA of Sweden
Office Chair 7 2,100.00 2,415.00 16,905.00
 Material:
Mesh
 Style:
Lift Chair, Mesh Chair,
Swivel Chair
 Size:
56*54*94-106cm
 G.W:
11kgs/12kgs
 Mechanism:
Tilt-Tension and Angle
Lockable
 Caster:
50mm Nylon Caster
 Function:
Height Adjustable
P a g e | 86
Office Table 7 2,436.50 2,801.98 19,613.86

 Material:
Wooden table topped
with veneer finish
 Paneled legs
 Dimensions:
 24” L x L 48” W x
75”H
 Laminated table
Computer Set 7 24,567.0 28,252.05 197,764.35
 Acer Aspire X1700 0
 Desktop computer 15-inch

LCD monitor, keyboard,
mouse, CPU, a small and set
of speakers and an AVR
Xerox Machine 2 67,015.0 77,067.25 154,134.50

0
 Fuji Xerox Digital
Multifunction Copier
Machine
 Fast output speed of 24
pages-per-minute
Telephone 7 3,500.00 4,025.00 28,175.00
 Panasonic KX-TS840MX
Telephone (Black)
 Speakerphone (No Battery
Required)
 Headset jack
 Redial (Last Redial Number)
 10-station speed dial (0-9
key)
 2-step tilt angle
 Ringer indicator
P a g e | 87
 Dial lock
 Call restriction
All-in-one Printer 2 3,555.00 4,088.25 8,176.50

 Epson Work Force WF-2750
All-in-One Printer
 Productivity-boosting
features include auto 2-
sided printing and a 30-
page Auto Document
Feeder, plus a 150-sheet
capacity
P a g e | 88
Wi-Fi Router 7 5,182.00 5,959.30 41,715.10

 TP Link Archer C7
AC1750 Dual Band
2.4GHZ
 450Mps+5Ghz 1300
Mbps, 2 USB Ports,
Ipv6, Guest
Network 450 Mbps
+5Ghz
 Guest Network
Biometric Machine 1 4,899.25 5,634.14 5,634.14
 Easy to use
Fingerprint
 capacity: 2000
Air Conditioning 20 17,678.00 20,329.70 406,594.00
Unit
 Condura
 Refrigerant: R410A
(Eco-Friendly)
 Indoor Air Filter:
Anti-Bacteria
 Energy Savings
Plug
 4 Way Air Flow
Cooling
 Easy Access Filter
 12 Hour Mechanical
Off Timer
TOTAL 890,209.60
TABLE NO.17: OFFICE SUPPLIES
P a g e | 89
ITEM INVENTORIES
INVENTORY OF FURNITURE AND FIXTURES
ITEM QTY UNIT COST PROJECTED TOTAL

COST
Rectangle Dining Table with
Chairs 4 19,950.00 22,942.50 91,770.00
(6 Seats)
Chairs 8 10,750.00 12,362.50 98,900.00
(4 Seats)
Chairs 10 5,600.00 6,440.00 64,400.00
(2 Seats)
Stainless Working Table
129,375.0
with 3 37,500.00 43,125.00
0
Middle and Bottom Shelves
Round Tables (60”) 17 342,125.0
17,500.00 20,125.00
0
Chair with Foam 100 625.00 718.75 71,875.00
Couch 171,112.9
10 14,879.38 17,111.29
0
Bedside Table 20 2,500.00 2,875.00 57,500.00
Center Table 256,039.2
15 14,842.85 17,069.28
0
Computer Table 7 1,999.00 2,298.85 16,091.95
Lockers 2 20,357.70 23,411.36 46,822.72
Filing Cabinet
5 1,999.50 2,299.43 11,497.15
Office Chair 7 2,100.00 2,415.00 16,905.00

Dresser 214,935.0
12 15,575.00 17,911.25
0
Picture Frame 30 455.00 523.25 15,697.50
P a g e | 90
Guest Room Table 120,175.0

20 5,225.00 6,008.75
0
Queen Bed Frame 6 12,000.00 13,800.00 82,000.00
Double Bed Frame 6 10,500.00 12,075.00 72,450.00
Television Cabinet 149,500.0
20 6,500.00 7,475.00
0
Guest Room Chair 40 750.00 862.50 34,620.00
Trash Bins (Guestroom) 20 150.00 172.50 3,450.00
Public Area Trash Bins 30 550.00 632.50 18,975.00
Bath Tub 122,009.2
3 35,365.00 40,669.75
5
TOTAL 2,208,225.67
TABLE NO.18: FURNITURE AND FIXTURE INVENTORY

P a g e | 91
KITCHEN TOOLS AND EQUIPMENT
ITEM QT UNIT COST PROJECTED TOTAL

Y (₱) COST (₱)
(₱)
Aluminum Tray 10 698.15 802.87 8,028.70
Baine Marie 3 55,000.00 63,250.00 189,750.00
Blender (Professional) 3 6,500.00 7,475.00 22,425.00
Boning Knife 3 1,555.53 1,788.86 5,366.58
Butcher’s Knife 3 560.00 644.00 1,932.00
Chafing Dish 10 9,988.00 11,486.20 114,862.00
Chef’s Knife 5 1,289.53 1,482.96 7,414.80
Cleaver 5 3,289.53 3,782.96 18,914.80
Colander (Big) 5 369.53 424.96 2,124.80
Colander (Medium) 5 160.53 184.61 923.05
Convection Steamer 1 10,923.96 12,562.55 12,562.55
Chopping Board 5 719.53 827.46 4,137.30
Electric Baking Oven 1 95,000.00 109,250.00 109,250.00
Electric Deep Fryer 1 10,500.00 12,075.00 12,075.00
Electronic Weighing 2 578.00 664.70 1,329.40
Scale
Exhaust Fan 4 1,250.00 1,437.50 5,750.00
Exhaust Hood 4 72,665.52 83,565.35 334,261.40
Fillet Knife 3 1,791.60 2,060.34 6,181.02
Funnel 3 30.00 34.50 103.50
Food Processor 2 2, 950.00 3,392.50 6,785.00
Frying Pan (Non-Stick) 5 939.53 1,080.46 5,402.30
Frying Pan (Stainless) 5 2,349.53 2,701.96 13,509.80
Gas Range Stove 2 187,968.0 216,163.25 432,326.50
4
Grater 3 213.38 245.39 736.17
P a g e | 92
Griddle 2 14,000.00 16,100.00 32,200.00

Grill Brush 5 85.00 97.75 488.75
Ice Cream Scoop 2 299.00 343.85 687.70
Juice Dispenser 3 7,500.00 8,625.00 25,875.00
Kitchen Shears 5 2,819.53 3,242.46 16,212.30
Kitchen Sink 2 34,771.54 39,987.27 79,974.54
Kitchen Timer 3 200.00 230.00 690.00
Ladle 10 150.00 172.50 1,725.00
Mandoline 2 5,000.00 5,750.00 11,500.00
Meat Tenderizer 5 450.00 517.50 2,587.50
Mixing Bowl 10 380.00 437.00 4,370.00
Mortar and Pestle 3 160.00 184.00 552.00
Paring Knife 3 4,229.53 4,863.96 14,591.88
Pasta Maker 1 15,193.00 17,471.95 17,471.95
Pastry Blender 5 60.00 69.00 345.00
Peeler 3 157.00 180.55 541.65
Potato Masher 2 1,409.53 1,620.96 3,241.92
Rice Cooker 2 3,120.00 3,588.00 7,176.00
(200 Cups)
Roasting Pan 2 8,103.00 9,318.45 18,636.90
Rubber Spatula 5 1,114.00 1,281.10 6,405.50
Salad Server 4 704.53 810.21 3,240.84
Salad Spinner (Big) 2 187.53 215.66 431.32
Salamander 2 122,899.4 141,334.38 282,668.76
6
Sauce Pan 5 2,532.00 2,911.80 14,559.00
Sharpening Station 2 5,064.00 5,823.60 11,647.20
Shears (Kitchen) 5 198.75 228.56 1,142.80
Slotted Turner 5 1,215.00 1,397.25 6,986.25
Soup Ladle 5 1,215.00 1,397.25 6,986.25
Soup Warmer 3 4,900.00 5,635.00 16,905.00
Spider 5 300.00 345.00 1,725.00
Table-mount can opener 2 939.53 1,080.46 2,160.92
Stainless Steel Table 3 8,500.00 9,775.00 29,325.00
P a g e | 93
Stock Pot (Large) 5 10,129.00 11,648.35 58,241.75

40 Qt.
Stock Pot (Small) 5 3,038.00 3,493.70 17,468.50
20 Qt.
Strainer (With Handle) 5 578.75 665.56 3,327.80
Tongs 5 425.00 488.75 2,443.75
(Big and Small)
Flatware Caddy 3 1,012.00 1,163.80 3,491.40
Utensil Rack 2 88,528.00 101,807.20 203,614.40
Utility Cart 4 2,819.53 3,242.46 12,969.84
Utility Knife 5 1,409.53 1,620.96 8,104.80
Wire Whisks (7-In) 5 110.00 126.50 632.50
Wok 2 3,150.00 3,622.50 7,245.00
Wooden Ladle 5 3,243.00 3,729.45 18,647.25
Zester 3 140.00 161.00 483.00
Glass Rack 10 377.50 434.13 4,341.30
Blow torch 2 2,234.00 2,569.10 5,138.20
Pastry Brush 5 222.20 255.53 1,277.65
Potato Mash 3 399.90 459.89 1,379.67
Sauté Pan 5 4,327.00 4,976.05 24,880.25
Grill Pan 5 1,266.50 1,456.48 7,282.40
Frying Pan 5 599.00 688.85 3,444.25
Stock Pot 5 1,895.00 2,179.25 10,896.25
Meat Thermometer 3 689.00 792.35 2,377.05
Rolling Pin 3 700.00 805.00 2,415.00
Stainless Spatula 5 149.00 171.35 856.75
Boring Knife 5 923.60 1,062.14 5,310.70
Decorating Knife 5 1,133.60 1,303.64 6,518.20
Bread Knife 5 490.00 563.50 2,817.50
Pastry Wheel 5 503.00 578.45 2,892.25
Scissor 5 695.00 799.25 3,996.25
Can Opener 3 599.00 688.85 2,066.55
Pitcher Stainless 10 752.00 864.80 8,648.00
P a g e | 94
Soup Ladle 5 225.00 258.75 1,293.75

Pot holder 10 247.80 284.97 2,849.70
Salt Pepper Shaker 5 293.60 337.64 1,688.20
Refrigerator 1 168,484.0 193,756.60 193,756.60
0
Deep Fat Fryer 1 26,970.00 31.015.50 31,015.50
Preparation Table 3 16,000.00 18,400.00 55,200.00
Kitchen Utility Cart 3 9,300.00 10,695.00 32,085.00
Plate Rack 3 17,500.00 20,125.00 60,375.00
Griller 2 32,000.00 36,800.00 73,600.00
Restaurant Sink 1 26,236.00 30,171.40 30,171.40
TOTAL
2,854,446.96
TABLE NO.19: KITCHEN TOOLS AND EQUIPMENT INVENTORY
PASTRY TOOLS INVENTORY

COST
(₱) (₱)
(₱)
Angled Spatula 2 285.00 327.75 655.50
Baking Pan Set 2 SETS 5,115.00 5,882.25 11,764.50
Cake Stand (2-Pc. 2 SETS 1,523.00

1,751.45 3,502.90
Set)
Dessert Decorating 5 1,025.00

1,178.75 5,893.75
Set
Dough Scraper/Cutter 5 120.00 138.00 690.00

P a g e | 95
Electric Stand Mixer 1 26,250.00 30,187.50 30,187.50
Electronic Weighing 2 1,577.33

1,813.93 3,627.86
Scale
Measuring Cups & 2 SETS 1,269.00

1,459.35 2,918.70
Spoon Set
Mixing Bowl 2 SETS 5,078.00

5,839.70 11,679.40
(3-Pc Set)
Molders 2 570.00 655.50 1,311.00
Pastry Tip 2 SETS 629.00 723.35 1,446.70
Pastry Brush 2 190.00 218.50 437.00
Pie Pan Set of 6) 2 SETS 660.00 759.00 1,518.00
Proofer 1 398,696.77 458,501.29 458,501.29
Rolling Pin 5 280.00 322.00 1,610.00
Round Cake Pan Set 5 SETS 1,597.00 1,836.55 9,182.75
Rubber Spatula 5 1,114.00 1,281.10 6,405.50
Sifter 5 355.00 408.25 2,041.25
Silpat 4 760.00 874.00 3,495.00
Wire Whisks (7-In) 5 337.00 387.55 1,937.75
TOTAL 558,806.35
TABLE NO.20: PASTRY TOOLS INVENTORY

P a g e | 96
BAR TOOLS AND EQUIPMENT INVENTORY

COST
(₱) (₱)
(₱)
Bar Caddy 3 189.00 217.35 652.05
Bar Mat 3 269.00 309.35 928.05
Bar Service Spill Mat 3 462.00 531.30 1,593.90
Bar Speed Rail 2 16,615.00 19,107.25 38,214.50
Bar Spoon 3 165.50 190.33 570.99
Bar Opener 3 330.00 379.50 1,138.50
Funnel 3 315.50 362.83 1,088.49
Bar Strainer 3 291.50 335.23 1,005.69
Bar Towel Holder 3 330.00 379.50 1,138.50
Bar Tray 3 359.63 413.57 1,240.71
Blender (Professional) 2 3,176.31 3,652.76 7,305.52
Chinois 3 377.60 434.24 1,302.75
Cocktail Shaker 3 455.50 523.83 1,571.49
Colander 3 348.20 400.43 1,201.29
Corkscrew 3 144.46 166.13 498.39
Double Sided Jigger 5 160.50 184.58 922.90
Punch Bowl 2 1,889.60 2,173.04 4,346.08
Garnish Bin 2 1,257.00 1,445.55 2,891.10

P a g e | 97
Glass Rack 10 2,285.45 2,628.27 26,282.70
Glass Rimmer 2 499.00 537.85 1,147.70
Bar Organizer 3 423.25 486.74 1,946.96
Ice Bucket 10 755.00 868.25 8,682.50
Ice Crushers 1 2,100.25 2,415.29 2,415.29
Ice Machine 1 16,370.35 18,825.90 18,825.90
Ice Shovel 5 167.60 192.74 963.70
Ice Tongs 10 189.90 218.39 2,183.90
Juicer 2 4,492.10 5,165.92 10,331.84
Master Pourer 3 225.10 258.87 776.61
Muddler 5 376.75 433.26 2,166.30
Pourer 5 162.56 186.94 934.70
Replacement Sponge for 2 1,458.52 1,677.30 3,354.60

Glass Rimmer
Call Bell 5 475.00 546.25 2,731.25
Sieve 5 263.50 303.05 1,515.25
Stand Tray 5 750.00 862.50 4,312.50
Oval Tray 5 1,300.00 1,495.00 7,475.00
Wine Cooler 1 36,298.00 41,743.00 41,743.00
Wine Storage 2 2,150.27 2,472.81 4,945.62
Zester 2 140.00 161.00 322.00
Total
210,668.22
TABLE NO.21: BAR TOOLS AND EQUIPMENT INVENTORY
P a g e | 98
GARDEN EQUIPMENT INVENTORY

COST
Polyethylene Bags 50 25.00 28.75 1,437.50
(Black,.003x2x2x6)
(50 pcs. per pack)
Polyethylene Bags 50 62.50 71.88 3,594.00
(Black, .003x4x4x7)
(50 pcs. per pack)
Polyethylene Bag 50 100.00 115.00 5,750.00
(black, .003x6x6x10)
(50 pcs. Per pack)
Black Net (Double 3 5,450.00 6,267.50 18,802.50
ply, 1m x 90m)
Rubberized hose (1/2" 2 2,620.00 3,013.00 6,26.00
100m/roll)
Hardware cloth/Screen 20 120.00 138.00 2,760.00
(1/2 cm) (Per yard)
Plastic sprinkler (8 10 270.00 310.50 3,100.00
liters cap)
Organic fertilizer 10 400.00 460.00 4,600.00
(PCM, 50 kl. / bag)
Foliar 5 330.00 379.50 1,897.50
Fertilizer/Vegetative
1 liter per bottle)
Fungicide (Carbamate 5 730.00 839.50 4,197.50
based, 1liter/bottle)
Pruning Shear (heavy 5 530.00 609.50 3,047.50
duty)
Shovel (all steel, 5 370.00 425.00 2,125.00
general master
pointed)
P a g e | 99
Grab Hoe (No.3, with 5 340.00 391.00 1,955.00

handle)
Japanese hoe/Spade (4 5 550.00 632.50 3,162.50
prong with handle)
Crow bar (1” x 5’ 3 1,430.00 1,644.50 4,933.50
Long)
Plastic Drums (Blue, 5 1,200.00 1.380.00 6,900.00
200 liters cap)
Wheel Barrow 2 3,500.00 4,025.00 8,050.00
(galvanized tray,
rubber wheel, 100 kg
cap.)
Mini Chainsaw (1.6 1 13,999.00 16,098.85 16,098.85
HP, 4.1 kg, 12
inches’ bar length)
Water pump engine 1 15,000.00 17,250.00 17,250.00
(3.5 HP, gasoline,
2.6 wk. 400 RPM)
Pressure pump (500 1 3,500.00 4,025.00 4,025.00
psi, manual type, 22
li/min)
Bush/Grass cutter (2 1 13,790.00 15,858.50 15,858.50
stroke, 1.5 HP,
gasoline, metal blade
with nylon adapter
blade)
Budding knife (heavy 3 850.00 977.50 2,932.50
duty)
Budding tape/Para 5 220.00 253.00 1,265.00
film
Plastic crates (heavy 20 200.00 230.00 4,600.00
duty, H-25cm, L-50cm,
W-40cm)
Chargeable Knapsack 3 3,900.00 4,485.00 13,455.00
P a g e | 100
sprayer (16 liters

cap.)
Greenhouse tunnel 3 5,000.00 5,750.00 17,250.00
plastic
Grass cutter blade 5 350.00 402.50 2,012.50
Nylon-tansy (Per 10 150.00 172.50 1,725.00
yard)
Bolo 5 300.00 345.00 1,725.00
Rooting hormone (1 5 350.00
liter/bottle)
Seeding tray (30 20 50.00 57.50 1,150.00
holes/tray)
Seeding tray (50 20 50.00 57.50 1,150.00
holes/tray)
TOTAL 176,809.85
TABLE NO.22: GARDEN EQUIPMENT INVENTORY

P a g e | 101
FUNCTION HALL EQUIPMENT INVENTORY

COST
LCD Projector 2 19,995.00 22,994.25 45,988.50
White Board 2 6,894.00 7,928.10 15,856.20
Extension Cord 4 2,399.75 2,759.71 11,038.85
Microphone Stand 3 1,988.49 2,286.76 6,860.28
Microphone 3 3,343.89 3,845.47 11,536.41
Amplifier 3 5,799.00 6,668.85 20,006.55

Powered Speaker 4 10,194.99 11,724.24 46,896.96
Podium 1 10,097.49 11,612.11 11,612.11
TOTAL 169,795.86
TABLE NO.23: FUNCTION HALL EQUIPMENT INVENTORY

P a g e | 102
COST OF GUEST AMENITIES
ITEMS QTY UNIT PROJECTED TOTAL COST

COST COST
Toothbrush-crystal round
1,500 5.00 5.75 8,625.00
head
Toothpaste-10ml tube 1,500 4.50 5.18 7,762.50
generic
Toothbrush box-can hold 1,500 3.25 3.74 5,610.00
toothbrush and toothpaste
Bath Soaps-Personalized
logo and company print 1,500 4.60 5.29 7,935.00
with label “Bath soap”
Shampoo- print on bottle
(company logo)-Shampoo 1,500 10.50 12.08 18,120.00
Bottle Tube Flip cap (35
ml)
Conditioner -Tube Flip 1,500 9.50 10.93 16,395.00
cap (35 ml)
Hand and Body Lotion-Tube 1,500 9.50 10.93 16,395.00
Flip Cap (35 ml)
Slippers-Terrie clothe 1,500 19.00 21.85 32,775.00
Shower cap with box with 1,500 5.00 5.75 8,625.00

logo
cotton buds (4 pcs with 1,500 3.00 3.45 5,175.00
box and logo)
Razor (color black) 1,500 5.00 5.75 8,625.00
Shaving Cream 8g 1,500 3.50 4.03 6,045.00
Comb white 1,500 3.50 4.03 6,045.00
sewing kit 1,500 2.50 2.88 4,320.00
Toilet tissue (soft with

2,000 14.00 16.10 32,200.00
2 ply)
P a g e | 103
Facial Tissue-3 ply & 420

2,000 18.00 20.70 41,000.00
pulls
Glass Cover with logo 50
90 15.00 17.25 1,552.50
pcs. Per pack
Coaster (with logo) 1,500 10.00 11.50 17,250.00
Total
244,455.00
TABLE NO.24: GUEST AMENITIES COSTING
GUEST ROOM AMENITIES

UNIT PROJECTED
ITEMS
QTY COST COST TOTAL COST
Bed Skirt
Single (36" x 75") 60 488.00 561.20 33,672.00
Queen (90" x 14") 60 504.00 579.60 34,776.00
King (78" x 80"
x14") 60 530.00 609.50 36,570.00
Mattress Pad
Single (48" x 75") 60 1,080.00 1,242.00 74,520.00
Queen (60"x 80") 60 1,190.00 1,368.50 82,110.00
King (72" x 78") 60 1,338.00 1,538.70 92,322.00
Fitted Sheet
Single (66"x104") 60 249.00 286.35 17,181.00
Queen (90"x 110") 60 346.00 397.90 23,874.00
King (108"x110") 60 396.00 455.40 27,324.00
Flat Sheet
Single (66"x104") 60 285.00 327.75 19,665.00
Queen (90"x110") 60 320.00 368.00 22,080.00
King (108"x110") 60 360.00 414.00 24,840.00
Blanket
Single (66"x90") 60 530.00 609.50 36,570.00
Queen (90"x90") 60 640.00 736.00 44,160.00
King (108"x90") 60 710.00 816.50 48,990.00
P a g e | 104
Comforter
Single (52"x75") 40 1,900.00 2,185.00 87,400.00
Queen (60"x 80") 40 2,100.00 2,415.00 96,600.00
King (72"x80") 40 2,250.00 2,587.50 103,500.00
Duvet Cover
Single (64" x88") 40 2,999.60 3,449.54 137,981.60
Queen (88"x90") 40 3,599.00 4,138.85 165,554.00
King (102"x90") 40 4,319.60 4,967.54 198,701.60
Bed Runner:
40 390.00 448.50 17,940.00
(94" x102)
Pillow case
Single (20"x29") 60 80.00 92.00 5,520.00
Queen (21"x33") 60 90.00 103.50 6,210.00
King (21"x43") 60 95.00 109.25 6,555.00
Window Curtains
(color White,
Green, Red and
Brown) (Pairs) 60 1,990.00 2,288.50 137,310.00
Bath Towel 60 199.00 228.85 13,731.00
Hand towel 60 80.00 92.00 5,520.00
Face towel 60 45.00 51.75 3,105.00
Bath Robe 60 400.00 460.00 27,600.00
Wooden Hanger 60 35.00 40.25 2,415.00
Guest
60 277.00 318.55 19,113.00
Compendium(Folder)
Bible 30 80.00 92.00 2,760.00
Bathroom Mat 60 245.00 281.75 16,905.00
Rubber Bath Mat 60 208.00 239.20 14,352.00
Hair Dyer 20 375.00 431.25 8,625.00
Waste Basket 20 150.00 172.50 3,450.00
Flat Iron 5 280.00 322.00 1,610.00
Iron Board 5 750.00 862.50 4,312.50
Ash Tray 20 120.00 138.00 2,760.00
Wall Clock 30 395.00 454.25 13,627.50
P a g e | 105
Laundry Bag (Pack) 20 125.00 143.75 2,875.00

Trash Bin 30 329.00 378.35 11,350.50
Safety Deposit Box 5 1,999.00 2,298.85 11,494.25
Telephone 20 1,800.00 2,070.00 41,400.00
Total
1,788,931.95
TABLE NO.25: GUEST ROOM AMENITIES COSTING

P a g e | 106
COST OF CLEANING MATERIALS

ITEMS QTY UNIT PROJECTED TOTAL
COST COST COST
Detergent Powder 20 56.00 64.40 1,288.00

Premium 1 kilogram
Dishwashing Liquid 20 185.00 212.75 4,255.00
Green Lemon 1 Gallon
Room Freshener Lemon 20 199.00 228.85 5,777.00
Scent 1 Gallon
Tile and Toilet Bowl 20 199.00 228.85 5,777.00
Cleaner 1 Gallon
Window/Glass Cleaner 1 20 199.00 228.85 5,777.00
Gallon
Piosol Room 20 259.00 297.85 5,975.00
Disinfectant 1 Gallon
Furniture Polish 1 20 359.00 412.85 8,257.00
Gallon
Liquid Chlorine Bleach 20 99.00 113.85 2,277.00
(For White Clothes)
Liquid Hand Soap Lemon 30 109.00 125.35 3,760.50
Pump Dispenser Type 1
Liter
Bottle Sprayer 30 44.00 50.60 1,518.00
Toilet Pump 20 285.00 327.75 6,555.00
Scotch Brite 30 20.00 23.00 690.00
Mop 10 310.00 356.50 3,565.00
Dust Pan 10 130.00 149.50 1,495.00
Kiss King Duster 10 74.00 85.10 851.00
Stick Broom 10 64.00 73.60 736.00
Soft Broom 10 179.75 206.71 2,067.10
Handled Scrub 20 169.00 195.21 3,904.20
Tile and Grout Brush 20 99.75 114.71 2,294.20
Bowl Brush and Caddy 20 249.75 287.21 5,744.20
P a g e | 107
Sponge 30 20.00 23.00 690.00

Recycle Cart 5 1,590.00 1,828.50 9,142.50
Magic Towel 30 20.00 23.00 690.00
Garbage Bag (1000 pc. 50 520.00 598.00 29,900.00
Per Bag)
Total 112,985.70
TABLE NO.26: CLEANING MATERIALS COSTING
COST OF OFFICE SUPPLIES/ MATERIALS
UNIT PROJECTED
ITEMS QTY COST COST TOTAL
Flash Drive (4 GB) 5 450.00 517.50 2,587.50
Desk Bell 5 240.00 276.00 1,380.00
Ball Pen (200 pcs) 2 570.00 655.50 1,311.00
Long Bond Paper (500
5 595.75 685.11 3,425.56
pcs.)
Short Bond Paper
5 586.00 673.90 3,369.50
(500)
Brown Envelop (long) 100 6.00 6.90 690.00
Brown Envelop
100 5.00 5.75 575.00
(short)
Clear Folder with
100 15.00 17.25 1,725.00
cover (long)
Clear Folder with
100 13.00 14.95 1,495.00
cover (small)
Note Book 30 120.00 138.00 4,140.00
Sticky Note 50 30.00 34.50 1,725.00
Note pad 50 70.00 80.50 4,025.00
Clip Board 50 160.00 184.00 9,200.00
White Board 5 4,250.00 4,887.50 24,437.50
White Board Eraser 10 30.00 34.50 345.00
P a g e | 108
White board Marker 20 59.00 67.85 1,357.00

Stapler 10 80.00 92.00 920.00
Stapler Wire
10 35.00 40.25 402.50
(500pcs.)
Scotch Tape 50 13.00 14.95 747.50
Pencil (10 pcs.) 10 110.00 126.50 1,265.00
Eraser 50 5.00 5.75 287.50
Glue 30 47.75 54.91 1,647.30
Highlighter 30 30.00 34.50 1,035.00
Marker 20 200.00 230.00 4,600.00
Organizer 50 210.00 241.50 12,075.00
Puncher 10 210.00 241.50 2,415.00
Scissors 20 20.00 23.00 460.00
Tape Dispenser 20 119.00 136.85 2,737.00
Yellow Pad 20 36.00 41.40 828.00
Total
91,207.86
TABLE NO.27: OFFICE SUPPLIES/ MATERIALS COSTING

P a g e | 109
COST OF OTHER EQUIPMENTS

PROJECTED
ITEMS QUANTITY UNIT COST COST TOTAL COST
Cabinet Locker (18
doors) 2 7,500.00 8,625.25 17,250.00
Letter Board 2 5,620.00 6,463.00 12,926.00
Lectern Podium 2 3,590.00 4,128.50 8,257.00
Projected Screen 60
W x 60 H 5 18,590.00 21,378.50 106,892.50
Monobloc Chair 100 200.00 230.00 23,000.00
Extension Cord (25
ft.) 5 799.00 918.85 4,594.25
Umbrella Holder 5 690.00 793.50 3,967.50
Folding Luggage
Cart 2 2,880.00 3,312.00 6,624.00
Suggestion box 2 165.00 189.75 379.50
Speaker 10 3,995.00 4,594.25 45,942.50
Complete Sound
System 2 83,990.00 96,588.50 193,177.00
Portable Generator 2 45,000.00 51,750.00 103,500.00
Wi-Fi Router 6 4,370.00 5,025.5 30,153.00
TOTAL 556,663.25
TABLE NO.28: OTHER EQUIPMENTS COSTING
P a g e | 110
COST OF CHINA WARES

UNIT PROJECTED
ITEMS QUANTITY COST COST TOTAL COST
Coffee Cup 525 27.00 31.05 16,301.25
Dinner Plate 525 180.00 207.00 108,675.00
Salad Plate 525 50.00 57.50 30,187.50
Saucer Under
liner 525 18.00 20.70 10,867.50
Soup Bowl
Size:
Small 525 55.00 63.25 33,206.25
Big 525 75.00 86.25 45,281.25
Soup Bowl under
liner 525 50.00 57.50 30,187.50
Total
274,706.25
TABLE NO.29: CHINA WARES COSTING

P a g e | 111
COST OF SILVER WARES

UNIT PROJECTED
Dessert
Fork (1
pc) 350 25.00 28.75 10,062.50
Dessert
Spoon (1
pc) 350 25.00 28.75 10,062.50
Dinner
Fork (1pc) 350 40.00 46.00 16,100.00
Dinner
Knife (1
pc) 350 25.00 28.75 10,062.50
Dinner
Spoon (1
pc) 350 40.00 46.00 16,100.00
Salad Fork
(1pc) 350 25.00 28.75 10,062.50
Serving
Spoon
(1pc) 100 50.00 57.50 5,750.00
Serving
Fork (1Pc) 100 50.00 57.50 5,750.00
Soup Spoon
(1pc) 350 45.00 51.75 18,112.50
Teas Spoon
(1 Pc) 350 25.00 28.75 10,062.50
Total
112,125.00
TABLE NO.30: SILVER WARES COSTING
P a g e | 112
COST OF OTHERS: Restaurant, Bar, and Function hall

UNIT PROJECTED
Chairs for the
Function Hall
(1pc) 100 800.00 920.00 92,000.00
Chairs for
Restaurant (1pc) 75 2,199.00 2,528.85 189,663.75
Dish Towel (1pc) 30 35.00 40.25 1,207.50
Hand Towel (1pc) 30 25.00 28.75 862.50
Room Service
Table 5 6,800.00 7,820.00 39,100.00
Seat Cover
Colors:
White 100 175.00 201.25 20,125.00
Green 100 175.00 201.25 20,125.00
Brown 100 175.00 201.25 20,125.00
Table (round)
Good for 4 pax 5 3,700.00 4,255.00 21,275.00
Good for 6 pax 5 4,700.00 5,405.00 27,025.00
Good for 8 pax 5 6,400.00 7,360.00 36,800.00
Good for 8 pax
(function hall) 13 4,600.00 5,290.00 68,770.00
Table Square 10 3,800.00 4,370.00 43,700.00
Table Napkin
Colors:
White 200 15.00 17.25 3,450.00
Green 200 15.00 17.25 3,450.00
Maroon 200 15.00 17.25 3,450.00
Total 591,128.75
TABLE NO.31: OTHERS: Restaurant, Bar, and function hall

P a g e | 113
LIST OF SUPPLIERS
FURNITURE AND Furniture Manila

FIXTURES Unit 10, La Fuerza Plaza II, 2241 Chino Roces
Avenue, Makati City
+632 729 1025
+632 553 4483
Mod Living Furnishings
100 E-square Bldg, 416 Ortigas Avenue, North
Greenhills, San Juan
+632 570 4219
APPLIANCES Union
16 Speaker E Perez St., Barangay Manresa,
Quezon City, Metro Manila
(02) 731-7449
J&R Electronics and Appliance Center
346-348 Yuchengco Street (formerly Nueva)
corner San Vicente Street Binondo, City of
Manila, Metro Manila 1006, Philippines
+632 242-1577
+632 242-1585
OFFICE SUPPLIES Laser Marketing

Mabini Street,Baguio City
(074) 444-5854
E-Plus
108 Veronica St, Tytana Palza, Binondo, Manila
+632 241-0091
+632 241-0050
HOTEL AMENITIES Hotel & Spa Essentials
 Bed Linens & Manila: Unit 2116 Entrata Tower 1, 2609 Civic
Blankets Drive,
Filinvest City, AlabangMuntinlupa
P a g e | 114
 Feather Beds, Telephone: (632) 838 0073

Pillows & Duvets Fax: (632) 893 6586
 Wooden Hangers
 Bathrobes &
Towels Technolux
 Luggage Racks Building 2176 Primo Rivers Street, La Paz,

Makati City, Philippines
 Housekeeping
+63(2)8964941
Trolleys
icaguilar@technolux.net
 Fire Retardant
Dust Bins
Spa Supplies,
Hotel Room
Toiletries
LPG Gas Center
145 Naguillan Road, Baguio City
Contact Number:
+63 917-803-0755
+63 998-960-4286
P a g e | 115
LAUNDRY, HOUSEKEEPING, Gemstar Cleaning Supplies International

RESTAURANT, 47-C Lincoln St, San Francisco del
KITCHEN TOOLS, SUPPLIES Monte, Quezon City, 1105 Metro Manila
AND EQUIPMENT
Silver Secrets Inc.
465 Malaya Street
Plainview, Mandaluyong City
Metro Manila, Philippines
+632 655 6565 or
+632 655 6566
+63 917 569 3876
Fax: +632 655 6567
Email: info@silversecretsinc.com
MEAT AND GROCERY ITEMS Tiong San Supermarket
66 Magsaysay Avenue, Baguio City,
Benguet
Phone: +63(74)4426782
Victoria’s Supermarket
Gen Luna, Baguio City, Benguet
Phone: +63(74)3004083
Mother Earth Deli Basket

16 Kisad Road, Baguio City, Benguet
Contact: (074) 446-1208
Monterey Meat Shop

18 Rimando Road, Baguio City, Benguet,
Philippines
Trading Post
FRUIT AND VEGETABLE ITEMS Km. 5, La Trinidad, Benguet,
Philippines
Telephone No.
(074) 309 3249
P a g e | 116
CAFÉ SUPPLIES AND Panville Unique Distributors

EQUIPMENT Corp. 5 Villanueva Bldg,
Gen. Luna Road. Baguio City
Contact No: +63 917 823 7960
KapeUmali
1 Nepal St. Shangri-La Village,
Asin Rd., Baguio, 2600 Benguet
(074) 442 8739
Garcia’s Pure Coffee
10-A Chureria Section Hangar
Market, Baguio City
LIQUEURS Mother Earth

16 Kisad Road, Baguio City,
Benguet
Contact No: (074) 446-1208
Booze Wines
YMCA Bldg., Session Road, Baguio
City
Contact: (074) 619-1143
GLASSWARES AND Maldive Trading

SILVER WARE Ground Flr, Delbros Ave. Cor. V.
De Leon St., Brgy. Sto. Nino,
Paranaque City, Metro Manila,
Philippines
KLG Foodservice
2740 F. B. Harrison St.
Pasay City 1300
Philippines
Tel. No. +63 2 833-2288
Fax No. +63 2 832-5880
email: mktg@klgfoodservice.com.ph
P a g e | 117
BICYCLE Mar Kingdom Cycle Trading

523 Muelle de Binondo, Binondo,
Manila, Metro Manila
Contact No: 632 354-6242
UNISON INDUSTRIAL TRADING
581 QuitinParedes St. Binondo,
Manila
Phone: (02) 524 9621.
Email: unison581@gmail.com
GARDEN EQUIPMENT Glotoc Tools & Industrial Sales

Center
Golden Court Commercial Bldg.,
258 Magsaysay Ave, Baguio City
2600 Benguet
Contact No. (074) 442-1346

 Co Ban Kiat Hardware, Inc.

Ground Floor CNC Investment
231 Juan Luna St.
Binondo Manila
Philippines
02.2476557 / 02.2432734
+632.2416279
+632.2435265
TABLE NO.32: LIST OF SUPPLIERS

P a g e | 118
EMPLOYEE UNIFORM EXPENSE
POSIION NO. OF UNIT COST QTY TOTAL COST

EMPLOYEES (₱) (₱)
General Manager 1 2,500.00 2 5,000.00
Front Desk Agent 2 2,500.00 4 10,000.00
Housekeeping 1 2,500.00 2 5,000.00
Supervisor
Front Office 1 2,500.00 2 5,000.00
Supervisor
Food and Beverage 1 2,500.00 2 5,000.00
Supervisor
Head Chef 1 2,500.00 2 5,000.00
Cook 2 2,500.00 4 10,000.00
Dining Staff 5 2,500.00 10 25,000.00
Kitchen Steward 2 2,500.00 4 10,000.00
Room Attendant 4 2,500.00 8 20,000.00
Function 1 2,500.00 2 10,000.00
Supervisor
Purchasing 1 2,500.00 2 5,000.00
Cashier 2 2,500.00 4 10,000.00
Total 24 48 125,000.00
TABLE NO.33: EMPLOYEE UNIFORM EXPENSE
P a g e | 119
CHAPTER 3:
OPERATIONAL
FEASIBLITY
STUDY
P a g e | 120
BUSINESS STRUCTURE
The proposed business will not be differentiated by

the business structure because this would be decided by
the future buyer of the proposal. This proposed business
can give the future buyer a glimpse of where their
business should be. Traditionale Bed and Breakfast will
offer 2 family rooms, 2 deluxe rooms, 6 standard rooms
with the total of 10 guestrooms. Traditionale Bed and
Breakfast also offers a Café that serves different types
of cuisines and can accommodate 40 pax.
START OF OPERATION
The proposed business will start its operation on the

(March 2023)
TRADITIONALE BED AND BREAKFAST
Operating Hours: 24/7
Business Hours: 24/7
TRADITIONALE CAFÉ
Operating Hours:5:00 A.M – 10:00 P.M
Business Hours:6:00 A.M – 9:00 P.M
Advantages of Proposed Business
 It helps them to forecast an idea to see if it is

potential to be successful. The buyer can get a
glimpse of where the proposed business should be.
 Proposed business gives the potential financial
future is going to be, they can make adjustments to
avoid obstacle that can get in towards success.
 It allows the buyer to reach future markets with the
trend products and services.
P a g e | 121
Disadvantages of Proposed Business
 If the business plan is too rigid some problems may

arise, it must be flexible to adopt to market
changed.
PERSONNEL REQUIREMENTS
POSITION NO. OF MONTHLY ANNUAL

EMPLOYEES SALARY SALARY
General 1 25,000 300,000
Manager
Food and 1 15,000 180,000
Beverage
Supervisor
Housekeeping 1 15,000 180,000
Supervisor
Front Office 1 15,000 180,000
Supervisor
Function 1 16,000 180,000
Supervisor
Head Cook 1 18,000 216,000
Cook 2 12,000 288,000

Kitchen 2 10,000 240,000
Steward
Front Desk 2 15,000 360,000
Agent
Room 5 10,500 630,000
Attendant
Public Area 2 10,000 240,000
Attendant
Wait staff 5 15,000 900,000
Cashier 2 16,000 384,000
Purchaser 1 12,000 144,000
TOTAL: 27 189,500 4,422,000
TABLE NO.34: PERSONNEL REQUIREMENTS

P a g e | 122
JOB SUMMARY AND JOB DESCRIPTION
Job Title: General Manager

Department: All
Reports to: Traditionale Bed and Breakfast Owner
Job Summary:
The General Manager provides overall planning,
organizing, staffing leading and controlling the hotel
management team as it strives to provide the highest
quality of services. In addition, this individual acts as
the main liaison between the client and hotel staff. The
general manager also develops management strategies in
order to ensure that the business projected sales are met
for financial stability. Lastly, the main job of a
general manager is to achieve the visio n of the company
by providing right decision making because the vision
identifies the success of an establishment.
Job Description:
 Manage, plan, organize and directs the over -all
operation of the business
 Clearly implements department policy and procedur es
in delivering guest services effectively and
efficiently
 Supervise all employees to ensure that everybody is
productive
Job Specification:
 Has a Bachelor’s Degree in Hotel and Restaurant
Management or Business Management
 Has a Master of Business Administration
 A minimum of 4 (four) years of experience in business
management, planning and financial oversight and have
the five basic management skills
 Has a wide background on management strategy and
decision-making
 Proven skills in business and financial m anagement
P a g e | 123
 Excellent, proven interpersonal, verbal and written

communication skills and demonstrated ability to work
in a proactively diverse and inclusive organization
 Must be able to demonstrate a clear understanding or
customer needs and ensuring this is central to
decision making and service delivery
 Has completed at least one NCII Program
Job Title: Front Office Supervisor

Department: Front Office Department
Reports to: General Manager
Job Summary:
Primarily supervises front office team members to
ensure efficient and smooth operations for producing
excellent feedbacks and guest satisfaction. Responds in a
professional and courteous manner to guests by providing
accurate and timely information and se rvices. Providing
complete guest satisfaction is the single most important
function of the front office supervisor, by offering help
and assistance in a gracious and timely manner to the
guests, making them feel welcome.
Job Description:
 Ensure hotel charges are processed diligently to
guest's accounts, invoices are accurate, billing
instructions are verified, all necessary supporting
bills and vouchers are attached for direct
settlements.
 Ensure outstanding customer care at all times.
 Courteously and accurately answers inquiries from
potential guests and accepts hotel reservations.
 Resolve customer issues, complaints, problems in a
quick, efficient manner to maintain a high level of
customer satisfaction and quality service.
P a g e | 124
 Ensures safety by following guest check in and

security procedures and reporting suspicious activity
to security or operations manager.
 Providing complete guest satisfaction is the single
most important function of the front office
supervisor, by offering help and assistance in a
gracious and timely manner to the guests, making them
feel welcome.
Job Specification:
 Male or female and preferably have previous hospitality
experience.
 Strong communication skills.
 Ability to work in a multi-tasking fast paced environment.
 Demonstrated strong customer service skills.
 Ability to work all shifts, including weekends, evenings, and
holidays
Job Title: Housekeeping S u p e r v i s o r

Department: Housekeeping Department
Job Summary:
Demonstrate exceptional attention to de tail, speed
and accuracy in anything she / he does. Supervise and
inspect work of building cleaning staff who perform
building service and related work for the upkeep of a
safe, clean and healthy living and working environment.
Maintains inventory records of cleaning and other
supplies and may handle purchasing of materials and
equipment maintenance services. He/she keeps track of
room check-out and check-in schedules to assign room
cleaning tasks to workers. Supervising a housekeeping
department requires someone with good management and
communication skills. Responsible for recruiting,
training, and developing staff, making sure that staff
P a g e | 125
get paid correctly and on time. Developing marketing

opportunities and plans implementing sales plans.
Job Description:
 Supervise work activities of cleaning personnel to
ensure clean, orderly, and attractive rooms.
 Assign duties, inspect work, and investigate
complaints regarding housekeeping service and
equipment and take corrective action.
 Checking rooms and common areas, including stairways
and lounge areas, for cleanliness.
 Ensure compliance with safety and sanitation policies
in all areas
 Responds to customer complaints and special requests.
 Oversee staff on a daily basis.
 Motivate team members and resolve any iss ues that
occur on the job.
 Schedule shifts and arrange for replacements in cases
of absence.
 Train housekeepers on cleaning and maintenance tasks.
 Work experience as a Housekeeping Supervisor or
similar role.
 Hands-on experience with cleaning and maintenan ce
tasks for large organizations.
 Ability to use industrial cleaning equipment and
products.
 Excellent organizational and team management skills.
 Has an orientation to detail and competence in verbal
and written communication.
Job Specification:
 Preferably a graduate of Hotel and Restaurant
Management.
 Two years of experience as a building cleaning
worker.
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 Thorough knowledge of housekeeping procedures,

cleaning materials and equipment.
 Ability to supervise and work with employees for who
English is a secondary language and those having
special needs.
 Ability and willingness to respond to emergency
situations.
 Tact and resourcefulness in dealing with the public.
 Ability to wear and use personal protective equipment
as required.
 Sufficient strength and physical dexterity to perform
duties and responsibilities of this job, including
heavy work.
 Supervisory experience.
Job Title: Food and Beverage Supervisor

Department: Food and Beverage
Job Summary:
Food and Beverage Manager ensures that guests have a
Pleasant and memorable dining experience. Dining
supervisor is responsible for resolving customer
complaints regarding food quality and service and making
sure the business complies with health and safety
regulations.
Job Description:
 Anticipate guest needs and ensure that service
meets/exceeds expectations to ensure a memorable and
pleasant dining experience.
 Maintain communication with and supports the Food &
Beverage Manager.
 Inspect dining room, table settings, chairs, floors,
proper maintenance, cleanliness and safety.
 Takes immediate action to correct any issues.
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 Manage the guest reservation system.

 Receive and greets members and guests; assist with
seating.
 Check tables throughout service times for guest
satisfaction, resolve guest complaints.
 In absence of the Food & Beverage Manager may serve
as Manager on Duty (MOD) and handle opening or
closing procedures.
 Supervise the dining room staff and maintain uniform
service standards.
 Conduct daily line-up with dining room staf f.
 Ensure side work is completed every day and dining
room supplies are stocked.
 Reports any supply shortages to the Food & Beverage
Manager.
 Review daily specials, stations and other applicable
announcements.
 Train new-hires in service standards, menu it ems, use
of Micros system.
 Train food service and bar staff on a continuous
basis.
 Assist with banquet room set up and break down.
 Coordinates food service between kitchen and service
staff.
 Act as initial contact for disciplinary actions.
Assure that actions are consistent and accurate.
 Provides timely detailed account of any disciplinary
issues to the Food & Beverage Manager.
 Review daily and weekly functions with Food &
Beverage Manager.
 Lead to achieve desired results in high quality
service and experience for guests.
 Perform other related duties as assigned.
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Job Specification:
 Ideally have a diploma / degree in the hospitality
field with a maximum of two years experiences in a
similar role.
 Should possess good knowledge in both written and
verbal.
 Previous experiences in minor leadership and
supervisory roles are a definite plus.
 Ability to personally coach, train and develop the
F&B service team to ensure good food and beverage
knowledge.
 Maintain a professional and friendly relationship
with the outlet patrons to ensure their well -being.
 Operate in a safe and environmentally friendly way to
protect guests’ and colleagues’ health and safety, as
well as protect and conserve the environment.
Job Title: Head Cook

Department: Food and Beverage Department
Reports to: Food and Beverage Manager
Job Summary:
Oversee the daily food preparation at restaurants and
other places where food is served. They direct kitchen
staff and handle any food-related concerns. Makes sure
that the kitchen is prepared, managing the kitchen staff
to make sure food is prepared quickly and as delicious as
possible, as well as maintaining records, ordering food
and enforcing food safety standards.
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Job Description:
 Overall responsibility for the kitchen’s daily
operations.
 Creating new dishes and menus.
 Interviewing and hiring new staff.
 Maintaining/raising the food’s profit
 Implementation of health and safety procedures in the
kitchen.
 Estimating costs and ensuring all purchases come
within budget.
 Taking care of the kitchen’s accounts
 Monitor sanitation practices to ensure that employees
follow standards and regulations.
 Determine how food should be presented, and create
decorative food displays.
 Determine production schedules and staff requirements
necessary to ensure timely delivery of services.
 Check the quality of raw and cooked food products to
ensure that standards are met.
 Check the quantity and quality of received products.
 Demonstrate new cooking techniques and equipment to
staff.
Job Specification:
 Degree in Culinary science or related certificate.
 Proven experience as head chef.
 Exceptional proven ability of kitchen management.
 Ability in dividing responsibilities and monitoring
progress.
 Outstanding communication and leadership skills.
 Up-to-date with culinary trends and optimized kitchen
processes.
 Good understanding of useful computer programs
•Credentials in health and safety training
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Job Title: Cook

Reports to: Food and Beverage Manager
Job Summary:
He / She is responsible for creating an exceptional
culinary experience for the guests through preparation,
cooking and food presentation. Takes leadership role
during the absence of the Head Chef and Sous Chef. Must
adhere to all sanitation regulations and requirements and
also responsible for the correct handling and preparation
of all food items and equipment.
Job Description:
 Set up workstations with all needed ingredients and
cooking equipment.
 Prepare ingredients to use in Cook food in various
utensils or grillers.
 Check food while cooking to stir or turn.
 Ensure great presentation by dressing dishes before
they are served.
 Keep a sanitized and orderly environment in the
kitchen.
 Ensure all food and other items are stored properly.
 Check quality of ingredients.
 Monitor stock and place orders when there are
shortages.
 Has a Knowledge of various cooking procedures and
methods.
 Ability to follow all sanitation procedures.
 Ability to work in a team.
 Very good communication skills.
 Excellent physical condition and stamina.
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Job Specification:
 Male or Female
 At least 21-35 years old
 Proven experience as cook
 Experience in using cutting tools, cookware and bake
ware
 Knowledge of various cooking procedures and methods
(grilling, baking, boiling etc.)
 Ability to follow all sanitation procedures
 Ability to work in a team
 Very good communication skills
 Excellent physical condition and stamina
 High school diploma or equivalent; Diploma from a
culinary school will be an advantage
Job Title: Front Desk Agent

Department: Front Office Department
Reports to: Front Desk Manager
Job Summary:
Front desk clerk is in charge of registering and
assigning rooms to guests, issuing room keys or cards,
transmitting and receiving messages, keeping records of
occupied rooms and guests' accounts, making and
confirming reservations, and presenting statements to and
collecting payments from departing guests
Job Description:
 Register & process guests and their assigned rooms.
 Accommodate guest requests.
 Communicating with hotel staff on the status of guest
rooms.
 Up Selling guest rooms and promoting hotel services.
 Handling cash payments.
 Maintain a clean and neat front desk area.
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 Answer the phone at the front desk to respond to

current and prospective guests’ needs.
 Book reservations for individuals, families and
groups as required.
 Greet walk-in guests and guests with reservations
when they arrive at the front desk.
 Schedule special services, such as spa treatments,
when guests inquire.
 Refer guests to local amenities and venues.
 Communicate guests’ requests and complaints to the
appropriate department.
 Excellent oral and written communication skills.
 Willingness to work nights, weekends and holidays.
 Familiarity with the hospitality industry.
Job Specification:
• Preferably have a degree in Hotel and Restaurant
Management and with previous hotel experience
• Proven experience as front desk representative, agent
or relevant position
• Familiarity with office machines (e.g. fax, printer
etc.)
• Knowledge of office management and basic bookkeeping
• Proficient in English (oral and written)
• Excellent knowledge of MS Office (especially Excel and
Word)
• Strong communication and people skills
• Good organizational and multi-tasking abilities
• Problem-solving skills
• Customer service orientation
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Job Title: Room Attendant

Department: Housekeeping Department
Reports to: Housekeeping Manager
Job Summary:
Room attendant promotes a positive image of the
property to guests and must be pleasant, honest, friendly
and should also able to address guest requests and
problems. He/ She should maintain complete knowledge of
and comply with all housekeeping departmental
policies/service and also the hotel's
procedures/standards. Additionally, maintain complete
knowledge of correct maintenance and use of equipment.
Job Description:
 Enters and prepares the room for cleaning.

 Dusts the room and furniture.
 Replenishes guestroom and bath supplies.
 Cleans the bathroom.
 Cleans the closet.
 Vacuums and racks the carpet.
 Checks and secures the rooms.
 Replenish amenities according to the operational
standards.
 Deliver and retrieve items on loan to guests e.g.
iron and ironing boards
 Ensure security of guest rooms and privacy of guests
 Perform rotation cleaning duties
 Cleans guest bathroom/bedroom/floor corridor.
 Anticipate guests’ needs, respond promptly and
acknowledge all guests, however busy and whatever
time of day.
 Maintain positive guest relations at all times.
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 Be familiar with all hotel services/features and

local attractions/activities to respond to guest
inquiries accurately.
 Resolve guest complaints, ensuring guest
satisfaction.
 Monitor and maintain cleanliness, sanitation and
organization of assigned work areas.
 Empty trash containers and ashtrays.
 Remove all dirty terry and replace with the clean par
to the designated layout.
 Remove soil, dirt, soap build -up and hair from
bathroom mirrors, vanity, sink, toilet, shower walls,
bathtub, shower curtain and floor.
 Replace facial, toilet tissue and bathroom amenities
in correct amount and location.
 Inspect condition of bathrobes and replace
soiled/damaged ones.
 Remove dirty bed linen and make up bed with clean
linen.
 Replace laundry bags and slips.
 Work experience as a Room Attendant.
 Experience with industrial cleaning equipment and
products.
 Good physical health and stamina.
 Flexibility to work in shifts.
 Ability to work with little or no supervision while
meeting high-performance standards.
 Excellent organization skills.
 Ability to follow instructions.
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Job Specification:
Management.
 Previous guest service or housekeeping experience is
an asset.
 Excellent communication and organizational skills.
 Strong interpersonal and problem solving abilities.
 Ability to work cohesively with fellow colleagues as
part of a team with minimum supervision.
 Ability to focus attention on guest needs, remaining
calm and courteous at all times
Job Title: Wait Staff

Department: Food and Beverage
Reports To: Food and Beverage Manager
Job Summary:
Responsible for preparing the restaurant floor area
for success at the start, end, and non-peak times during
the day. Responsible to prepare and serve cold beverages,
such as coffees, or teas. Describe menu items to
customers or suggest products that might appeal to them.
Receive and process customer payments.
Job Description:
 Interact with customers; take orders for drinks and
snacks.
 Plan and present bar menu.
 Serve snacks and drinks to the customer.
 Check identification of the guest to make sure they
meet age requirements for purchase of alcohol and
tobacco products.
 Mix ingredients to prepare cocktails and other
drinks.
 Ability to Sell or influence others for up selling
and suggestive selling.
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 Prepare or serve hot or cold beverages, such as

coffee, espresso drinks, blended coffees, or teas.
 Clean or sanitize work areas, utensils, or equipment.
 Clean service or seating areas.
 Check temperatures of freezers, refrigerators, or
heating equipment to ensure proper functioning.
Job Specification:
Management.
 At least 2 years in the coffee service industry.
 Experienced and comfortable with working busy shifts
 High School Diploma pref erred
 High volume experience with coffee making equipment
 Working knowledge of all forms of coffee and standard
beverage recipes.
 Has NCII certificate of bartender or barista
Job Title: Kitchen Steward

Reports To: Food and Beverage Manager
Job Summary:
Supervises kitchen employees not actively engaged in
cooking to ensure clean, efficient, and economical food
service. Kitchen steward is responsible for dishwashing
and silver cleaning.
Job Description:
 Ensure the kitchen is clean, well maintained and
organized at all times.
 Ensure floors are dry and clean at all times.
 Operate pot-washing machinery and maintain a hygienic
working environment in accordance with hygiene
regulations and company standards.
 Adhere to all sanitation guidelines.
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 Assist the Cooks and Servers as and when necessary.

 Collects and removes trash from all areas of the
operation following established procedures.
 Dispose of waste as per the hotel and authority
standards and Adhere to recycling guid elines.
 Ensure waste bin area is kept clean and tidy.
 Carry out general cleaning as directed to include
sweeping, mopping up, washing up, emptying of rubbish
bins and boxes ensuring placement in the correct
containers.
 Cleans and sanitizes pots, pans, uten sils, and other
minor equipment routinely used in the kitchen
following established procedures.
 Cleans and maintains floors and walls in kitchen and
dish washing area by following standard procedures.
 Cleans and sanitizes dishes and related service ware
following established procedures.
 Cleans large equipment as assigned, following
established procedures.
Job Specification:
 Male or Female
 Age 21-35 years old
 High school or college graduate
 Knowledge and skilled in handling kitchen equipment
and tools
 Maintain high standards of personal appearance
 Ability to work well under pressure in a fast paced
environment
 Ability to work cohesively as part of a team.
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Job Title: Cashier

Department: Accounting Department
Reports to: Accounting Manager
Job Summary:
Cashier collects money from guests for their lodging

accommodations and any other fees they may incur during
their stay, including parking, valet, room service and
telephone or computer use fees. She is also commonly
required to maintain related records and files regarding
financial transactions that take place at the front desk.
Normally entails answering guest inquiries regarding fees
and services.
Job Description:
 Handle cash transactions with customers using cash
registers.
 Scan goods and collect payments.
 Issue receipts, refunds, change or tickets.
 Redeem stamps and coupons.
 Make sales referrals, cross-sell products and
introduce new ones.
 Resolve customer complaints, guide them and provide
relevant information.
 Greet customers when entering or leaving
establishments.
 Maintain clean and tidy checkout areas.
 Keep reports of transactions.
 Pleasantly deal with customers to ensure
satisfaction.
 Proven working experience in retail cashier or sales.
 Basic PC knowledge and familiarity with electronic
equipment.
 Strong communication and time management skill.
 Customer satisfaction-oriented.
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 Attention to detail and mathematical skills.

 Sales skills
Job Specification:
 Sales skills
 Attention to detail and mathematical skills
 Basic PC knowledge and familiarity with electronic
equipment (e.g. cash register, scanners, money
counters etc.)
 Strong communication and time management skills
 Ability to handle transactions accurately and
responsibly
 Strong communication and time mana gement skills
 Ability to stand, walk, lift heavy items, and work
with other team members in a fast -paced environment
to provide excellent service
 Positive, helpful attitude toward customers,
including the ability to speak clearly and convey
information accurately
 Ability to process coupons, refunds, gift cards and
checks
 Knowledge of register operation, including cash,
credit cards and register receipts
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2019 HOLIDAYS
DATE HOLIDAY NAME HOLIDAY TYPE

January 1 New Year’s Day Regular Holiday
February 5 Chinese Lunar New Special Non-
Year’s Day working Holiday
February 25 People Power Observance
Anniversary
March 20 March Equinox Season
April 3 LailatulIsraWalMi Common Local
Raj Holiday
April 9 The Day of Valor Regular Holiday
April 18 Maundy Thursday Regular Holiday
April 19 Good Friday Regular Holiday
April 21 Easter Sunday Observance
May 1 Labor Day Regular Holiday
June 6 Eidul-Fitar Regular Holiday
June 12 Independence Day Regular Holiday
June 21 June Solstice Season
August 12 Eid al-Adha Regular Holiday
(Feast of
Sacrifice)
August 13 Eid al-Adha Day 2 Common Local
Holiday
August 21 Ninoy Aquino Day Special Non-
working Holiday
August 26 National Heroes Regular Holiday
Day holiday
September 1 AmunJadid Muslim, Common
Holiday
September 23 September Equinos Season
November 1 All Saints’Day Special Non-
working Holiday
November 2 All Soul’s Day Observance
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November 10 Mauled un-Nabi Common Local

Holiday
November 30 Bonifacio Day Regular Holiday
December 8 Feast of the Observance
Immaculate
Conception
December 22 December Solstice Season
December 24 Christmas Eve Observance
December 25 Christmas Day Regular Holiday
December 30 Rizal Day Regular Holiday
December 31 New Year’s Special Holiday
TABLE NO.35: 2019 HOLIDAYS
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CODE OF ETHICS
Codes of ethics describe the minimum requirements for

conduct and behavioral performance for the management.
The following policies are applied to all the employees
and managers. The policies are the base of Flip Cabin Bed
and Breakfast to continually provide morally excellent
service.
INTERNAL POLICIES
 VERBAL WARNING The supervisor would warn verbally the

employee about the misbehave action or behavior done.
 WRITTEN WARNING This is the second step in formal

disciplinary process. It is done if the employee
don’t show any improvements and continues to indulge
in the misbehave actions or behavior. The supervisor
in charge may notify the employee about the problem.
 SUSPENSION If the problem persists, the employee is
temporarily not allowed to work for a period of time.
 TERMINATIONS Involuntary dismissal caused by poor
performance, incompetence, attendance problems or
other behavioral problems.
 Dress code, Hygiene, Cleanliness
This applies to all the employees to outlines how
they are expected to dress at work. Employees must
keep clean clothing, trimmed fingernails and proper
grooming. Employees should note that their appearance
matters when representing the company in front of the
guest and business partners. An employee’s appearance
can create a positive or negative impression that
reflects on the company and culture.
P a g e | 143
Penalties for not following the dress guidelines

If an employee does not Verbal warning
comply with the policy
for the 3 consecutive
time
If an employee does not Written Warning
time
If an employee does not Suspension
time
TABLE NO.36: DRESS GUIDELINES
 Absence
Absence from work may be excusable in case of illness
or emergency provide the employee calls or otherwise
notifies supervisor before scheduled reporting time
and gets permission to be absent.
Penalties for being absent during

scheduled work
If an employee is Verbal Warning
absent for 2
consecutive time
If an employee is Written Warning
absent for 4
consecutive time
If an employee is Suspension
absent for 6
consecutive time
If an employee is Termination
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absent for 8
consecutive time
TABLE NO.37: ABSENCE
 Tardiness
It is expected that employees will be fully prepared
to begin their job activities at the designated
starting times each days and continue their job
activities until the designated end times.
Penalties for being late at scheduled

work time
If an employee is Verbal Warning
late for 2
consecutive time
If an employee is Written Warning
late for 4
consecutive time
If an employee is Suspension
late for 6
consecutive time
If an employee is Termination
late for 10
consecutive time
TABLE NO.38: TARDINESS
 Break and Meal Periods

Employees are entitled to a regular meal period of
not less than one hour. Rest period or coffee breaks
from five to twenty minutes shall be given to the
employees
 Overtime
Work may be performed beyond eight hours a day
provided that the employee is paid for the overtime
work, all overtime work shall be authorize in advance
P a g e | 145
by the employee’s supervisor and let the employee

know if they are authorized to week overtime.
Penalties for unauthorized overtime

2 consecutive time Verbal warning
4 consecutive time Written warning
6 consecutive time Suspension
More than 9 consecutive Termination
time
TABLE NO.39: OVERTIME
 Major Misconduct at workplace

The company believes that a disciplined employees is
a prerequisites for productivity and good workplace
relations. And with that employees are urged not to
commit any act that would be constructed as
misconduct.
I. Assaulting any superior, a co -employee, or a

subordinate
Any assault occurs during work is punishable, it

happens when a person demonstrates the intent to hurt a
superior, co-employee, or a subordinate and they
believe that it will hurt them, but there is no actual
contact or physical injury.
II. Sexual Harassment
Sexual harassment is a serious pr oblem that can happen

to both women and men. Sexual harassment is unwelcome
sexual advances or actions of a sexual nature which it
could make the employee feel uncomfortable,
intimidated, or hostile.
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Type of Sexual Harassments:
 Discriminatory
 Sexual Assault
 Verbal abuse and jokes
 Quid Pro Quo
 Offensive Images
Penalties for Sexual Harassment

If an employee was Suspension as the
caught doing any first warning
type of sexual
harassments
If an employee was Termination
caught doing ay type
of sexual
harassments
TABLE NO.40: SEXUAL HARASSMENT
III. Theft of the company’s another employee’s or

guest’s property
Stealing, using or misuse of an employer’s property

without permission is a major misconduct.
Penalties for theft of the company’s another

employee’s or guest’s property
If an employee was caught Suspension

stealing
If an employee was caught Termination
stealing for the 2nd time
TABLE NO.41 : THEFT
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IV. Carrying of any unauthorized weapon or arms into

the establishment
The carrying of a firearm of any kind while inside

the establishment is strictly prohibited, it is a
violation of company policy, and will subject an employee
to discipline, up to and including termination.
Types of Deadly weapons:
 Various types of knives

 Guns
 Swords
 Explosive device
 Electronic defense weapon
Penalties for carrying of any unauthorized weapon

or arms into the establishment
If an employee caught Suspension

with deadly weapon
within his/her
possession for first
time
If an employee caught Termination
with deadly weapon
within his/her
possession for second
time
TABLE NO.42: DEADLY WEAPONS
Minor Misconduct
Minor misconduct is an act of any indiscipline or

behavior by an employee that causes minimal harm or
P a g e | 148
damage to the company’s property and employees. Minor

misconduct includes poor execution of task, failure to
finish work on time, and coming to work late.
 Poor Execution of task
Poor performance is when an employee’s behavior or

performance is not meeting the company’s standard,
unsatisfactory job performance gap between the employee’s
actual performance and the level of performance required
by the organization.
Penalties for Poor execution of task

First Offense Written warning
Second Offence Suspension warning
Third Offence Termination
TABLE NO.43: POOR EXECUTION OF TASK
 Failure to finish work on time
 Failure or delay in accomplishing task on time given
by a superior.
Penalties for failure to finish work on time

First Offense Written warning
Second Offence Suspension
Third Offence Termination
TABLE NO.44: FAILURE TO FINISH WORK ON TIME
 Coming to work late
Coming in late for work, taking longer breaks more than

the entitled break time, and constantly leaving earlier
from work without valid reason and can cause disruption
in the work.
Penalties for Coming to work late, exceeding break

time
If an employee is caught Written warning
for 3 consecutive time
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If an employee is caught Suspension

If an employee is caught Termination
TABLE NO.45: EXCEEDING BREAKS
INTERNAL POLICIES
Guest check-in & check-out
Traditionale Bed and Breakfast standard check -in time is

2:00 pm and standard check -out is at 12:00 noon. Upon
check-in guest are required to fill-out the registration
form and present any government issued I.D for
confirmation and security purposes and gu est are required
to deposit at least 40% of the total bill. Guest who
wishes to check-in early, an additional fee equal to 30%
of the room rate will be charged. If the guest wishes to
extend the check-out time, an additional fee equal to 30%
of the room rate will be charged.
Guest payment
Traditionale Bed and Breakfast accept cash transacti on

and credit card transaction.
List of Credit cards accepted:
 Visa
 MasterCard
 American Express
 PayPal
Reservation
Guest can reserve a room through website, social media,

phone call, email, and personal. Reserved room will be on
hold until the guest arrives, in case the guest did not
P a g e | 150
arrived on the expected check -in time, the reserved room

will be sell to the another g uest
Refundable reservations
Cancellations or modifications of reservations without

restrictions are free of charge up to 48 hours before the
arrival date. Should the guest cancel or modify with 48
hours before arrival, in case the guest do not show up,
50% of the first night will be charge
Room key
Guest who are check-in in the standard room will be given

a one room key, and for the guest who is check -in in
deluxe room and family room will be given two room key.
Guest cancellation
 If cancelled up to 14 days before date of arrival, no

fee will be charged.
 If cancelled later, the first night will be charged.
 In case of no-show, 50% of all nights reserved will
be charge.
 Departure prior the reserved dates will result in a
505 charge of the balance.
No Show Policy
In case of No Shows, 100% of the first -night charge will

be applicable.
Damage to property
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Traditionale bed and Breakfast reserves the right to

charge guests the cost of rectifying damage or soiling,
caused by accidental, deliberate, negligent or reckless
act of the guest to the property.
Smoking
Traditionale Bed and Breakfast has smoking and non -

smoking rooms. Smoking is only permitted in designated
areas of the establishment as well as smoking rooms.
There will be a fine of 2,000.
Parking
Staying guests are limited to complimentary parking
tickets daily.
Pets
Traditionale Bed and Breakfast maintains strict no -pets
on its premises.
Prohibited Items:
 Animals of any kind

 Flammable, explosive or hazardous materials.
 Objects emitting a foul odor
 Unregistered firearms or other weapons
 Illegal drugs
EXTERNAL POLICIES
Mode of payments
Traditionale Bed and Breakfast only accept cash and

credit card transaction in the accommodation and café.
Deposit
Deposit may be placed in cash or on a credit card upon

check-in time. The establishment reserves the right to
charge a deposit of 50% of the total amount of the bill.
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For deposit using credit card guest is requi red to

present two valid I.D’s.
Credit card payment
For the guest using credit card as a payment, cre dit card
holder shall present two valid I.D’s.
Balance
Bill statement will be given uponthe guest check -out,
payment shall be done during check -out.
SUPPLIERS
Contracts
Traditionale Bed and Breakfast shall create an agreement
between a supplier and buyer for the supply and purchase
of the products and services. The contracts include all
of the standard terms and conditions, pricing, mode of
payment.
Order form
Traditionale Bed and Breakfast shall create a purchase
order, indicating types, quantities and ag reed price for
products or services.
Mode of payment
Traditionale Bed and Breakfast and the supplier shall

create an agreed mode of payment that includes in the
contract. Payments are done upon receiving and checkin g
of the products or services.
P a g e | 153
CORPORATE SOCIAL RESPONSIBILITY
1. 3R’s (Reduce, Reuse, Recycle)
- The management will collect the hotel’s plastic and

paper wastes and make as a product like home decorations,
bags, plant pots, souvenirs, flower decorations etc. and
then be sold to the collectors or to the public or as a
souvenir. They generated from the sales of recycled
materials will be donated for charity or for the barangay
for the improvement of the community.
Budget: Php 1,000.00 to Php 5,000.00(Estimated)
2. Health is Wealth
- Flip Cabin Bed and Breakfast would establish a health

education program (sanitation, disease and dengue
prevention, segregation of garbage) in the barangay. This
program is a seminar for the community of the barangay
that would give them knowledge and teach them the proper
ways to maintain cleanliness and have a good health which
is very important.
Budget: Php1,000.00 to Php5,000.00(Estimated)
3. Water Conservation
- Water is a precious, yet finite resource essential for

life, with no adequate substitute. S upplying and
allocating water of adequate quality and in sufficient
quantity is one of the major challenges facing society
today. But we actively strive and encourage our employees
to conserve water usage throughout our business, we have
implemented a protective water monitoring process to
quickly identify leaks and potential problems and we
provide desalination technology, providing water saving
devices.
P a g e | 154
Budget: Php 1,000.00 to Php 5,000.00(Estimated)
4. Responsible Purchasing
- Traditionale Bed and Breakfast ensures that all our

suppliers are aware of our environmental goal to have
their own environmental policies in place. Wherever
practical we purchase products made from renewabl e and
ethically sound sources.
EMPLOYEES WORKLOAD SCHEDULE
Employee MON TUES WED THUR FRI SAT SUN

General Flexib Flexibl Flexi Flexib Flexi Flexib Flexib
Manager le e ble le ble le le
FRONT OFFICE DEPARTMENT
Front Office Flexib Flexibl Flexi Flexib Flexi Flexib Flexib
Supevisor le e ble le ble le le
Front Desk 6 6
Agent 1 Rest 6 a.m. a.m. 6 a.m. a.m. 6 a.m. 6 a.m.
day 3 p.m. 3 3 p.m. 3 3 p.m. 3 p.m.
p.m. p.m.
Front Desk 6 6
Agent 2 6 a.m. Rest a.m. 6 a.m. a.m. 6 a.m. 6 a.m.
3 p.m. day 3 3 p.m. 3 3 p.m. 3 p.m.
p.m. p.m.
HOUSEKEEPING DEPARTMENT
Housekeeping Flexib Flexibl Flexi Flexib Flexi Flexib Flexib
Supervisor le e ble le ble le le
Room Attendant Rest 6 a.m. 6 6 a.m. 6 6 a.m. 6 a.m.
1 day 3 p.m. a.m. 3 p.m. a.m. 3 p.m. 3 p.m.
P a g e | 155
3 3
p.m. p.m.
Room Attendant 6 6
2 6 a.m. Rest a.m. 6 a.m. a.m. 6 a.m. 6 a.m.
3 p.m. day 3 3 p.m. 3 3 p.m. 3 p.m.
p.m. p.m.
Room Attendant 6
3 6 a.m. 6 a.m. Rest 6 a.m. a.m. 6 a.m. 6 a.m.
3 p.m. 3 p.m. day 3 p.m. 3 3 p.m. 3 p.m.
p.m.
Room Attendant 2 2
2 p.m. 2 p.m. 2 p.m.
4 2 p.m. p.m. Rest p.m.
11 11 11
11 p.m. 11 day 11
p.m. p.m. p.m.
p.m. p.m.
FOOD AND BEVERAGE DEPARTMENT
Food and
Flexib Flexibl Flexi Flexib Flexi Flexib Flexib
Beverage
le e ble le ble le le
Supervisor
Head Cook 9 9
9 a.m. Rest a.m. 9 a.m. a.m. 9 a.m. 9 a.m.
5 p.m. day 5 5 p.m. 5 5 p.m. 5 p.m.
p.m. p.m.
Cook 1 5 5
Rest 5 a.m. a.m. 5 a.m. a.m. 5 a.m. 5 a.m.
day 2 p.m. 2 2 p.m. 2 2 p.m. 2 p.m.
p.m. p.m.
Cook 2 1 1
1 p.m. 1 a.m. 1 a.m. 1 a.m.
Rest a.m. a.m.
10 10 10 10
day 10 10
p.m. p.m. p.m. p.m.
p.m. p.m.
Wait Staff 1 5 5
Rest 5 a.m. 5 a.m. 5 a.m. 5 a.m.
a.m. a.m.
day 2 p.m. 2 p.m. 2 p.m. 2 p.m.
2 2
P a g e | 156
p.m. p.m.
Wait Staff 2 5 5
5 a.m. Rest a.m. 5 a.m. a.m. 5 a.m. 5 a.m.
2 p.m. day 2 2 p.m. 2 2 p.m. 2 p.m.
p.m. p.m.
Wait Staff 3 5
5 a.m. 5 a.m. Rest 5 a.m. a.m. 5 a.m. 5 a.m.
2 p.m. 2 p.m. day 2 p.m. 2 2 p.m. 2 p.m.
p.m.
Wait Staff 4 5 5
5 a.m. 5 a.m. a.m. Rest a.m. 5 a.m. 5 a.m.
2 p.m. 2 p.m. 2 day 2 2 p.m. 2 p.m.
p.m. p.m.
Wait Staff 5 2 2
2 p.m. 2 p.m. 2 p.m.
Rest 2 p.m. p.m. p.m.
11 11 11
day 11 p.m. 11 11
p.m. p.m. p.m.
p.m. p.m.
ACCOUNTING DEPARTMENT

Purchaser 8
5 p.m. 5 p.m. day 5 p.m. 5 5 p.m. 5 p.m.
p.m.
Cashier 1 8
5 p.m. 5 p.m. day 5 p.m. 5 5 p.m. 5 p.m.
p.m.
Cashier 2 8 8
8 a.m. 8 a.m. a.m. Rest a.m. 8 a.m. 8 a.m.
5 p.m. 5 p.m. 5 day 5 5 p.m. 5 p.m.
p.m. p.m.
TABLE NO.46: EMPLOYEES WORKLOAD SCHEDULE
P a g e | 157
APPENDICES
P a g e | 158
FOOD COSTING
P a g e | 159
BREAKFAST
Name of Dish
Banana Pancakes
Standard Yield 1 servings (3pcs)
Ingredients Unit of Unit Cost Unit Cost Portion Sub-total

Measure (Current) Projected@ Size Cost
(PHP) 15%=1.15 (PHP)
All-Purpose 1kg 45.00 51.75 120g 6.21
Flour
Sugar 1kg 55.00 63.25 20g 1.27
Baking 1kg 207.00 238.05 8g 1.90
Powder
Salt 1kg 25.00 28.75 2g 0.06
Egg 1 Dozen 60.00 69.00 1pc 5.75
Milk 1L 75.00 86.25 130ml 11.21
Unsalted 1kg 140.00 161.00 20g 3.22
Butter
Banana 1kg 60.00 69.00 100g 6.90
Total Cost 36.52

Mark-up 32 %
Selling Price before VAT, Food Percentage Cost 114.13
Computed 12% Value Added Tax 13.70
Computed Price per Serving inclusive of VAT 127.83
Suggested selling price 130.00
P a g e | 160
PROCEDURE
1. Preheat oven to 175 degrees. Whisk flour, sugar, baking powder,

and salt in a medium bowl. Add egg, milk, and butter; whisk
until combined but still slightly lumpy.
2. Heat a large nonstick skillet over medium heat. Place 5 banana
rounds in pan, about 3 inches apart. Spoon 1 tablespoon batter
over each; cook until large bubbles cover surface, 1 to 2
minutes. Flip, and cook until bottom is golden, about 1 minute
more. Transfer to a baking sheet, and keep warm in the oven.
Repeat with remaining banana rounds and batter. Saute extra banana
slices in butter until golden; serve with pancakes.
P a g e | 161
Name of Dish
Champorado w/ Salted Dried Fish
Standard Yield 1 serving

(PHP) 15%=1.15 (PHP)
Glutinous 1kg 80.00 92.00 150g 13.80
Rice
Sugar 1kg 55.00 63.25 45g 2.85
Cocoa 1 kg 45.00 51.75 42g 2.17
Powder
Salt 1kg 25.00 28.75 2g 0.06
Tuyo 1k 55.00 63.25 10g 0.63
Milk 1L 75.00 86.25 40ml 3.45
Total Cost 22.96

Mark-up 32 %
P a g e | 162
PROCEDURE
1. Pour 4 cups water in a pot. Let boil.

2. Add the sugar and cocoa powder. Stir and continue to boil until
the cocoa powder dissolves.
3. Add salt and gently pour the glutinous rice in the pot. Stir and
let the liquid re-boil.
4. Continue to cook in low heat until the rice gets soft ( the
consistency should be similar to a porridge). Make sure to stir
the mixture every 2 to 3 minutes to prevent the rice from
sticking on the pot. Add the extra cup of water ( or more) if
needed.
Scoop some cooked champorado using a ladle and pour in a bowl. Serve
with crispy tuyo fish and evaporated milk.
P a g e | 163
Name of Dish
Scrambled Eggs w/ Tomato &

Onion

(PHP) 15%=1.15 (PHP)
Egg 1 Dozen 60.00 69.00 1pc 5.75
White onion 1kg 80.00 92.00 70g 6.44
Tomato 1kg 50.00 57.50 20g 1.15
Salt 1kg 25.00 28.75 2g 0.06
Ground 1kg 30.00 34.50 2g 0.07
Black
Pepper
Cooking Oil 1L 89..50 102.93 8ml 0.82
Butter 227 kg 120.00 138.00 10g 6.08
Total Cost 21.37

Mark-up 32 %
P a g e | 164
PROCEDURE
1. Crack the eggs in a bowl. Add salt and pepper. Beat until
smooth. Set aside.
2. Heat the cooking oil and butter in a pan. Make sure that the
entire area of the pan is coated with oil and butter.
3. Add the tomato and onion. Cook for 2 to 3 minutes in a medium
heat or until the onion gets soft..
4. Pour-in the beaten egg. Cook one side until it starts to set.
Gently scrape the eggs from one end of the pan going towards the
center using either a spatula or wooden spoon. Repeat the
process until soft curds form.
Transfer to a serving plate. Serve

P a g e | 165
Name of Dish
Ham and Cheese Omelets

(PHP) 15%=1.15 (PHP)
Egg 1 Dozen 60.00 69.00 1pc 5.75
Butter 227g 120.00 138.00 8g 4.86
Cheddar 230g 187.50 215.63 10g 9.38
Cheese
Ham 500g 239.00 274.85 20g 10.99
Salt 1kg 25.00 28.75 3g 0.09
Ground 1kg 30.00 34.50 3g 0.10
Black
Pepper
Total Cost 31.17

Mark-up 32 %
P a g e | 166
PROCEDURE
1. Gently beat the eggs together in a mixing bowl and season, to

taste, with salt and pepper.
2. Heat the butter in a frying pan until foaming. Pour in the eggs
and cook for a few seconds, until the bottom of the omelette is
lightly set. Push the set parts of the omelette into the
uncooked centre of the omelette. Cook again, until the omelette
has set further, then push those set parts into the centre of
the omelette again. Repeat the process until the eggs have just
set but the omelette is still soft in the centre.
3. Put the cheese and three-quarters of the ham in the centre of
the omelette and cook until the cheese has melted.
4. Increase the heat to high and cook the omelette for a further 30
seconds, or until it browns on the bottom.
5. Fold the omelette in half, then remove the pan from the heat and
tilt it slightly to move the omelette to the edge of the pan.
Slide the omelette onto a serving plate, then shape it into a
neat roll. Sprinkle over the remaining ham.
P a g e | 167
NAME OF DISH
ArrozAlaCubana
STANDARD YIELD
2-3 Servings
Ingredients Unit of Current Projected Portion Total

measurement cost cost size cost
Ground beef 500g 120 138 100g 27.6
Ground pork 500g 100 115 100g 23
Raisins 500g 39.50 45.43 30g 2.73
Onion 500g 60 69 30g 4.14
Garlic 500500gg 60 69 5g 0.6
Tomato 500g 45 51.75 30g 3.11
Tomato paste 500g 25 28.75 45g 2.59
Soy sauce 500ml 18 20.7 1.5ml 0.10
Worcestershire 4.5ml 10 11.5 4.5ml 0.10
Saba 500g 90 103.50 15g 3.10
Egg 1pc 7 8 1pc 8
Rice 1000g 45 51.75 440g 22.77
Total cost 77.84

Mark-up 35%
Computed selling price w/out vat 222.4
Vat 12% 26.69
Computed selling price w/ Vat 249.09
Recommended selling price 250
P a g e | 168
Procedures:
1. In a pan over medium heat, heat about 1 tablespoon of the oil.

Add onions and garlic and cook until limp. Add ground beef and
cook, breaking apart with back of spoon, for about 10 to 15
minutes until lightly browned. Drain excess fat.
2. Add tomato sauce, soy sauce, water and sugar. Bring to a boil
for about 1 to 2 minutes, stirring until sugar is dissolved.
Lower heat, cover and simmer until meat is cooked through and
liquid is mostly reduced.
3. Add green peas and cook for about 3 to 5 minutes. Season with
salt and pepper to taste.
4. Serve hot with steamed rice, fried eggs and fried bananas.
For the Sides
1. Peel bananas and slice lengthwise. In a pan over medium heat,

remaining heat oil. Add bananas and cook, turning once or twice,
until golden and lightly crisp. Remove from pan and drain on
paper towels.
2. In the pan, add eggs and cook sunny side up, with the white part
set and the yolks runny
P a g e | 169
SALAD
Name of Dish
Caesar Salad
Standard Yield 2 servings

(PHP) 15%=1.15 (PHP)
Garlic 1kg 80 92.00 3g 0.28
Anchovy 1kg 70.00 80.50 10g 0.81
Fillets
Mayonnaise 1L 296.00 340.40 40ml 13.62
Parmesan 1kg 938.00 1,078.70 10g 10.79
Cheese
Mustard 210ml 220.00 253.00 8ml 9.64
Lemon 1kg 160.00 184.00 20g 3.68
Salt 1kg 25.00 28.75 2g 0.06
Pepper 1kg 35.00 40.25 2g 0.08
Olive Oil 1L 493.00 566.95 10ml 5.67
Bread 400g 56.50 64.98 40g 6.50
Romaine 1kg 40.00 46.00 120g 5.52
Lettuce
Total Cost 56.65

Mark-up 32 %
P a g e | 170
PROCEDURE
1. Mince 3 cloves of garlic, and combine in a small bowl with

mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese,
Worcestershire sauce, mustard, and lemon juice. Season to taste
with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining
3 cloves of garlic into quarters, and add to hot oil. Cook and
stir until brown, and then remove garlic from pan. Add bread
cubes to the hot oil. Cook, turning frequently, until lightly
browned. Remove bread cubes from oil, and season with salt and
pepper.
3. Place lettuce in a large bowl. Toss with dressing, remaining
Parmesan cheese, and seasoned bread cubes.
P a g e | 171
Name of Dish
Tomato and Pipino Salad

(PHP) 15%=1.15 (PHP)
Cucumber 1kg 60.00 69.00 150g 10.35
Olive Oil 1 L 534.00 614.10 18ml 11.05
Lemon 1kg 160.00 184.00 50g 9.20
Tomato 1kg 35.00 40.25 150g 6.04
Cilantro 1kg 80.00 92.00 15g 1.38
Avocado 1kg 70.00 80.50 30g 2.42
Red Onion 1kg 120.00 138.00 13g 1.79
Black 1kg 35.00 40.25 2g 0.08
Pepper
Sea Salt 550g 59.50 68.43 2g 0.25
Total Cost 42.56

Mark-up 32 %
P a g e | 172
PROCEDURE
1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced

avocado, and chopped cilantro into a large salad bowl.
Drizzle with squeezed lemon juice and olive oil. Toss gently to
combine. Just before serving, toss with sea salt and black pepper.
P a g e | 173
Name of Dish
Grilled Porkchop

(PHP) 15%=1.15 (PHP)
Garlic 1kg 120.00 138.00 10g 1.38
Olive Oil 1L 493.00 566.95 15ml 8.50
Salt 1kg 25.00 28.75 3g 0.09
Ground 1kg 35.00 40.25 3g 0.12
Black
Pepper
Pork Chop 1kg 190.00 218.50 250g 54.63
Total Cost 64.45

Mark-up 35 %
P a g e | 174
PROCEDURE:
1. Preheat oven to 400 degrees F.
2. In a small mixing bowl, combine the rosemary, garlic, olive oil,

sea salt, and pepper.
3. Heat an oven-safe skillet over high heat and add olive oil.
4. Add the pork chops to the hot oil and sear for 2 minutes, until
golden brown.
5. Flip the pork chops over, and transfer to oven for 6-8 minutes,
or until no longer pink in the center.
6. Serve with sauteed baby red potatoes, if desired.

P a g e | 175
Name of Dish
Pork Salpicao
Ingredients Unit of Unit Cost Unit Cost Portion Sub-

Measure (Current) Projected@ Size total
(PHP) 15%=1.15 Cost
(PHP)
Pork 1kg 180.00 207.00 230g 47.61
Tenderloin
Garlic 1kg 120.00 138.00 10g 1.38
Olive Oil 1L 493.00 566.95 15ml 8.50
Salt 1kg 25.00 28.75 5g 0.14
Ground Black 1kg 35.00 40.25 5g 0.20
Pepper
Unsalted 1kg 140.00 161.00 12g 1.93
Butter
Worcestershire 355ml 51.00 58.65 30ml 4.96
Sauce
Oyster Sauce 765ml 130.00 149.50 30ml 5.86
Total Cost 70.58

Mark-up 35%
P a g e | 176
PROCEDURE:
1. Slice the pork tenderloin into cubes. Set aside.
2. Combine olive oil, salt, and ground black pepper. Stir and then
add the crushed garlic. Mix well.
3. Put the cubed pork in a bowl and pour the olive oil mixture, but
strain the garlic using a fork or spoon (we will cook the garlic
separately). Fold the pork and make sure that all are coated
with olive oil. Let it stay for 20 to 30 minutes. This will let
the pork absorb the oil along with the flavors infused in it.
4. Heat a pan. Once hot, add the garlic with the remaining oil.
Cook until it turns brown. You may add up to 1 teaspoon of oil
if needed (do this only if you think that more oil is needed to
cook the garlic). Transfer the browned garlic in a bowl.
5. Continue to heat the pan with the remaining oil. Add the oil-
marinated pork (including the oil). Stir-fry (in high heat)
until the pork turns brown.
6. Add half of the browned garlic. Stir. Add the Worcestershire

sauce and oyster sauce. Continue to cook in high heat until the
sauce completely evaporates.
7. Add the butter. Continue to cook until it melts.
8. Transfer to a serving plate. Top with remaining garlic.
9. Serve. Share and enjoy!

P a g e | 177
Name of Dish
Pork Menudo

(PHP) 15%=1.15 (PHP)
Pork 1kg 200.00 230.00 180g 41.40
Pork Liver 1kg 120.00 138.00 50g 6.90
Tomato 1kg 62.50 71.88 80g 5.75
Sauce
Pork Cube 60g 35.00 40.25 10g 6.71
Carrot 1kg 90.00 103.50 30g 3.11
Potato 1kg 80.00 92.00 30g 2.76
Onion 1kg 120.00 138.00 15g 2.07
Garlic 1kg 120.00 138.00 5g 0.69
Cooking Oil 1L 89.50 102.93 10ml 1.03
Sugar 1kg 55.00 63.25 5g 0.32
Ground 1kg 35.00 40.25 5g 0.20
Black
Pepper
Total Cost 70.94

Mark-up 35 %
P a g e | 178
PROCEDURE:
1. Heat 2 tablespoons of cooking oil in a pot.
2. Once the oil gets hot, sauté half of the onion until it gets
soft. Add the liver. Continue to cook for 2 to 3 minutes.
Remove from the pot and set aside.
3. On the same pot, heat the remaining oil. Sauté the onion and
garlic; add the sliced pork. Continue to cook in medium heat
while stirring for 5 to 10 minutes.
4. Add the hotdogs. Cook for 2 minutes.
5. Pour the tomato sauce in the pot. Stir. Add water. Let boil.
6. Put the raisins and beef cube in the pot. Stir. Cover and cook
in low heat for 40 to 45 minutes.
7. Add the sautéed liver. Cover and cook for 5 minutes.
8. Add the carrot and potato. Stir, cover, and cook for 10 to 12
minutes in medium heat.
9. Add sugar and season with salt and pepper.
10. Transfer to a serving plate.

P a g e | 179
Name of Dish
BBQ Pork

(PHP) 15%=1.15 (PHP)
Pork Liempo 1kg 250.00 287.50 200g 57.50
Onion 1kg 80.00 92.00 8g 0.74
Garlic 1kg 120.00 138.00 8g 1.10
Teriyaki 1L 171.00 196.65 25ml 4.92
Sauce
Ginger 1kg 95.00 109.25 5g 0.55
Brown Sugar 1kg 50.00 57.50 10g 0.58
Sesame Oil 420ml 294.00 338.10 10ml 8.05
Ground 1kg 35.00 40.25 5g 0.20
Black
Pepper
Total Cost 73.64

Mark-up 35 %
P a g e | 180
PROCEDURE:
1. Arrange the ribs in a resealable bag and then add the Teriyaki
sauce. Remove the air in the bag, seal, and marinate for at
least 1 hour.
2. Arrange the marinated pork liempo, onion, ginger &garlic in a

slow cooker. Set the cooker to high and slow cook for half hour.
3. Make the asian barbecue sauce by combining the barbecue sauce

ingredients. Set aside.
4. Carefully remove the pork liempo from the slow cooker. Gently
rub-of the onion and other ingredients used in the slow cooker
from the pork. Arrange in a baking tray lined with aluminum
foil.
5. Pre-heat the oven to 350F. Brush the barbecue sauce all over the
pork. Leave some sauce for later use. Bake for 15 minutes.
6. Remove from the oven and brush the remaining sauce. Serve!
P a g e | 181
Name of Dish
Grilled Chicken Breast Inasal

(PHP) 15%=1.15 (PHP)
Chicken 1kg 130.00 149.50 250g 37.38
Breast
Ginger 1kg 95.00 109.25 8g 0.87
Soy Sauce 1L 71.75 82.51 40ml 3.30
Salt 1kg 25.00 28.75 3g 0.08
Ground 1kg 35.00 40.25 3g 0.12
Black
Pepper
Lime 1kg 150.00 172.50 40g 6.90
Annatto 187g 22.75 26.16 8g 1.12
Powder
Margarine 250g 62.50 71.88 12g 3.45
Total Cost 53.22

Mark-up 35 %
P a g e | 182
PROCEDURE:
1. Lay the boneless chicken breasts flat on a chopping board. Cover

with a cling wrap. Flatten by pounding with a meat tenderizer
tool. Set aside.
2. Make the marinade by combining the marinade ingredients in a
large bowl, Mix well. Add the pounded chicken breasts. Marinate
for at least 3 hours (I usually marinate overnight). Don't
forget to cover the bowl and place inside the fridge.
3. Prepare the basting sauce by combining 3 tablespoons of soy
sauce, 2 tablespoons of margarine, and the remaining marinade.
Mix well and then microwave for 1 minute.
4. Heat the grill. Start to cook the beer marinated chicken. Baste
with the basting sauce and grill one side in medium heat for 3
to 4 minutes. Flip the chicken breast to cook the other
side.Baste the top part with the basting sauce, Continue to do
this step one more time or more until the chicken breasts are
done.
5. Transfer to a serving plate. Serve

P a g e | 183
Name of Dish
Chicken Adobo

(PHP) 15%=1.15 (PHP)
Chicken 1kg 130.00 149.50 250g 37.38
Bayleaf 10g 9.25 10.64 10g 10.64
Soy Sauce 1L 71.75 82.51 50ml 4.13
Vinegar 1L 64.00 73.60 50ml 3.68
Garlic 1kg 90.00 103.50 15g 1.55
Cooking Oil 1L 89.50 102.93 10ml 1.03
White Sugar 1kg 55.00 63.25 12g 0.76
Salt 1kg 25.00 28.75 5g 0.14
Peppercorn 1kg 450.00 517.50 5g 2.59
Total Cost 61.90

Mark-up 35 %
P a g e | 184
PROCEDURE:
1. In a large container, combine the soy sauce and garlic then

marinade the chicken for at least 1 to 3 hours.
2. Place the cooking oil in a pan and apply heat.
3. When the oil is hot enough, put-in the marinated chicken. Cook
all the sides for about 5 minutes.
4. Pour-in the remaining marinade and add water. Bring to a boil.
5. Add the dried bay leaves and whole peppercorn. Simmer for 30
minutes or until the chicken is tender.
6. Add vinegar. Stir and cook for 10 minutes.
7. Put-in the sugar, and salt. Stir and turn the heat off.
8. Serve hot.
P a g e | 185
Name of Dish
Oven Roasted BBQ Chicken

(PHP) 15%=1.15 Cost
(PHP)
Whole 1kg 150.00 172.50 200g 34.50
Chicken
Soy Sauce 1L 71.75 82.51 20ml 1.65
Paprika 1kg 696.00 800.40 10g 8.00
Ground 1kg 35.00 40.25 3g 0.12
Black
Pepper
Salt 1kg 25.00 28.75 3g 0.09
Garlic 1kg 584.00 671.60 5g 3.36
Powder
Canola Oil 1L 102.00 117.30 10ml 1.17
Lemon 1kg 160.00 184.00 35g 6.44
Barbeque 680ml 105.00 120.75 50ml 8.88
Sauce
Total Cost 64.21

Mark-up 35 %
P a g e | 186
PROCEDURE:
1. Prepare the marinade by combine soy sauce, oil, garlic powder.

paprika, lemon, salt, and pepper in a bowl. Stir until all the
ingredients are well blended.
2. Arrange the chicken quarters in a resealable bag. Pour-in the

marinade. Let the air out of the bag, seal, and marinate the
chicken overnight. Place the bag in the fridge and let it stay
for 12 to 16 hours. This will let the chicken absorb the flavor.
3. Preheat your oven to 375F.
4. Top a baking tray with aluminum foil and geese it with 1

tablespoon of cooking oil or spray with a cooking oil spray.
Arrange the chicken on top of the greased foil. Bake in the oven
for 18 minutes.
5. Baste the chicken with half of the barbecue sauce. Continue to

bake for 12 minutes.
6. Baste the chicken with the remaining half of the bbq sauce. Bake
for 8 to 10 minutes or until the chicken is completely cooked.
You can also use a meat thermometer to ensure that the chicken
is done. The internal temperature of the chicken should be at
least 165F.
7. Remove the oven roasted bbq chicken from the oven. Arrange in a
serving plate.
8. Serve and enjoy!

P a g e | 187
Name of Dish
Baked Tilapia with Grilled

Pineapple Salsa

(PHP) 15%=1.15 (PHP)
Tilapia 1kg 110.00 126.50 200g 25.30
Pineapple 850g 79.50 91.43 50g 5.38
Chunks
Tomato 1kg 50.00 57.50 30g 1.73
Cilantro 500g 155.00 178.25 10g 3.57
Jalapeno 750g 284.50 327.18 15g 6.54
Pepper
Lime 1kg 150.00 172.50 30g 5.18
Chili 225g 22.50 25.88 5g 0.58
Powder
Garlic 1kg 584.00 671.60 5g 3.36
Powder
Cooking Oil 1L 89.50 102.93 15ml 1.54
Salt 1kg 25.00 28.75 5g 0.14
Pepper 1kg 35.00 40.25 5g 0.20
Total Cost 53.52

Mark-up 35%
P a g e | 188
PROCEDURE:
1. Grill the pineapple slices for about 3 minutes per side.

2. Cube the grilled pineapple and combine with tomato, cilantro,
jalapeno pepper, and lime juice. Set aside.
3. Preheat oven to 400 degrees Fahrenheit.
4. Brush tilapia fillets with cooking oil then sprinkle some salt,
pepper, chili powder, and garlic powder.
5. Place an aluminum foil over a baking tray and coat with cooking
oil.
6. Arrange the tilapia over the baking tray then bake for 5 to 7
minutes.
7. Transfer the baked tilapia to a serving dish then place the
pineapple salsa mixture on the side.
8. Serve and enjoy
P a g e | 189
Name of Dish
Seafood Sinigang

(PHP) 15%=1.15 (PHP)
Fish 1kg 120.00 138.00 80g 11.04
Shrimp 1kg 360.00 414.00 100g 41.40
Sinigang 60g 25.00 28.75 25g 11.98
Mix
String 1kg 60.00 69.00 20g 1.38
Beans
Kangkong 1kg 40.00 46.00 20g 0.92
Leaves
Green Chili 1kg 35.00 40.25 15g 0.60
Tomato 1kg 50.00 57.50 15g 0.86
Onion 1kg 120.00 138.00 15g 2.07
Total Cost 72.66

Mark-up 35 %
P a g e | 190
PROCEDURE:
1. Pour rice wash in a soup pot. Let boil.

2. Add tomato and onion. Cook for 5 minutes.
3. Add fish and shrimp.
4. Add Knorr Sinigangna May Miso Recipe Mix. Stir.
5. Put all the vegetables into the pot. Cover and cook for 6 to 8
minutes.
6. Pour fish sauce and add the mustard leaves. Cook for 2 minutes.
P a g e | 191
SOUP
Name of Dish
Potato Leek Soup

(PHP) 15%=1.15 (PHP)
Butter 227g 120.00 138.00 4 g 2.43
Leeks 1K 60.00 69.00 19 g 1.31
Garlic 1k 120.00 138.00 7 g 0.97
Potato 1k 80.00 92.00 125 g 11.5
Salt 1k 25.00 28.75 3 g 0.09
Pepper 1k 30.00 34.50 3 g 0.10
Thyme 80g 88.00 101.20 2 g 2.53
Bay leaf 10g 9.50 10.93 2 g 2.19
Chive 1k 30.00 34.50 3 g 0.10
Total Cost 21.22

Mark-up 32 %
P a g e | 192
PROCEDURE
1. Melt butter on medium heat in a large pot. Add the chopped leeks
and stir until coated with butter. Cover the pot and lower the
heat, cook for around 10 mins until the leeks have softened.
2. Add garlic, potatoes, salt, and pepper. Cook for 1 min. then add
vegetable broth, water, thyme, and bay leaf. Bring to a boil.
Lower heat and cover pot with a lid and simmer for 15 mins/until
potatoes are tender and easily speared by a fork.
3. Uncover and remove thyme and bay leaf. Use an immersion/
countertop blender to blend the soup until smooth. Stir in
chives. Allow to cool 2 min and serve.
P a g e | 193
Name of Dish
Egg Drop Soup

(PHP) 15%=1.15 (PHP)
Egg 1 dozen 60.00 69.00 2 pc 11.50
Ginger 1 kg 60.00 69.00 8g 0.55
Chives 1 kg 30.00 34.50 10g 0.35
Salt 1 kg 25.00 28.75 3g 0.09
Cornstarch 1 kg 39.00 44.85 20g 0.90
Total Cost 13.39

Mark-up 32 %
PROCEDURE
1. Dilute the cornstarch in ¼ cup water. Stir and mix well. Set
aside.
2. Combine chicken broth and water in a cooking pot. Bring to a
boil.
3. Add the grated ginger. Cook for 2 minutes. Pour the beaten eggs
then sitr.
4. Add the diluted cornstarch. Continue to stir the texture of the
soup reaches your desired texture.
5. Add salt to taste.
Transfer to a serving bowl. Sprinkle chives on top then serve.

P a g e | 194
Name of Dish
Onion Soup

(PHP) 15%=1.15 Cost
(PHP)
Olive oil 1L 493.00 566.95 5ml 2.83
Butter 227g 120.00 138.00 5g 3.04
Yellow 1K 80.00 92.00 100g 9.20
Onion
Salt 1K 25.00 28.75 3g 0.09
Pepper 1K 30.00 34.50 3g 0.10
Sugar 1K 55.00 63.25 2g 0.13
Flour 1 K 44.00 50.60 2g 0.10
Beef Stock 1.5L 175.00 201.25 90ml 12.08
Bay Leaf 10G 9.50 10.93 1g 1.09
French 14 slices 125.00 143.75 1 slice 10.27
Bread
Swiss 1K 200.00 230.00 18g 4.14
Cheese
Parmesan 250g 159.00 182.85 10g 7.31
Cheese
Total Cost 50.38

Mark-up 32 %
P a g e | 195
PROCEDURE
1. Preheat Oven To 325˚F (160˚C).
2. In a large pot over medium-low heat, heat olive oil and add
butter. Once the butter is melted, stir the onions and coat with
oil and butter.
P a g e | 196
RICE
Name of Dish
Special Longanisa Fried Rice
Standard Yield 2-3 servings

(PHP) 15%=1.15 (PHP)
Rice 1kg 48.00 55.20 130g 7.18
Longanisa 1kg 350.00 402.50 30g 12.08
Green Peas 1kg 80.00 92.00 15g 1.38
Carrot 1kg 90.00 103.50 15g 1.55
Butter 227g 120.00 138.00 5g 3.04
Egg 1 Dozen 60.00 69.00 1pc 5.75
Cooking Oil 1L 89.50 102.93 8ml 0.82
Salt 1kg 25.00 28.75 2g 0.06
Pepper 1kg 30.00 34.50 2g 0.07
Total Cost 31.93

Mark-up 32 %
P a g e | 197
PROCEDURE
1. Crack the eggs in the bowl. Beat until smooth.

2. Heat the pan and pour 3 tablespoons cooking oil.
3. When the oil gets hot, pour the beaten egg into the pan. Cook
one side until done and then flip to cook the other side. Remove
the egg from the pan. Set aside.
4. Add the remaining oil in the same pan. Once the oil heats-up,
add the longanisa. Continue to cook for 5-7 minutes (or until
the meat is fully cooked) in medium heat while stirring once in
a while.
5. Add the butter and let it melt.
6. Slide the rice into the pan Fold until all the ingredients are
well blended. Cook for 3 minutes.
7. Press the tip of the spatula towards the egg on the plate to
slice it initially. Add the egg into the pan. Continue to stir
fry for 1 minute.
8. Put the green peas and carrots in. Cook for 3-5 minutes.
9. Add the salt and pepper to taste. Stir and make sure that all
ingredients are well incorporated.
Transfer to a serving bowl. Serve.

P a g e | 198
SANDWICHES
Name of Dish
Bacon Egg and Cheese Sandwich

(PHP) 15%=1.15 (PHP)
Bacon 400g 249.00 286.35 18g 12.89
Whole Wheat 600g 74.00 85.10 80g 11.35
Bread
Egg 1 Dozen 60.00 69.00 1pc 5.75
Salt 1kg 25.00 28.75 2g 0.06
Pepper 1kg 35.00 40.25 2g 0.08
Tomato 1kg 50.00 57.50 12g 0.69
Cheddar 230g 187.50 215.63 15g 14.06
Cheese
Total Cost 44.88

Mark-up 32 %
P a g e | 199
PROCEDURE
1. In a medium nonstick skillet, cook bacon over medium until

warmed through, 2 minutes. Transfer bacon to 1 slice toast.
Season eggs with salt and pepper; add to skillet and cook until
set around edge, about 2 minutes. Flip and cook 30 seconds. Fold
into quarters and place on bacon; top with tomato and season
with salt and pepper. Spread cheddar cheese on remaining toast,
and sandwich.
P a g e | 200
Name of dish
Pandesal burger
Standard Yield
2 Servings
Ingredients Unit of Current Projected Portion Total

Measurement Cost (P) cost (P) size cost
(15%)
Pandesal 10pc 33 37.95 1pc 3.8
buns
Banana 320g 19.25 22.14 30g 2.08
ketchup
Pipino 1,000g 15.00 17.25 10g 0.17
Ground pork 500g 127.50 146.63 80g 23.46
Kamatis 1,000g 30.00 34.5 20g 0.69
Native 250ml 115 132.25 5ml 2.65
vinegar
Mayo 450g 302.75 348.16 30g 23.21
Lettuce 150g 64.05 73.66 5g 2.46
Garlic 1,000g 120 138 30g 4.14
Kesongputi 350g 115 132.25 50g 18.89
Kamote 1,000g 50.00 57.5 100g 5.75
chips
Total Cost 87.3
Mark-up 35%
Computed selling Price per serving without VAT 249.43
VAT 12% 29.93
Computed Selling Price per serving with Vat 279.36
Recommended selling price 285
P a g e | 201
P a g e | 202
Name of Dish
Banana Bread

(PHP) 15%=1.15 (PHP)
Whole Wheat 1kg 99.00 113.85 130g 14.80
Flour
Baking 1kg 207.00 238.05 12g 2.86
Powder
Baking Soda 500g 64.50 74.18 2g 0.30
Salt 1kg 25.00 28.75 2g 0.06
Ground 1kg 602.00 692.30 2g 1.38
Cinnamon
Brown Sugar 1kg 50.00 57.50 45g 2.59
Egg 1 Dozen 60.00 69.00 1pc 5.75
Banana 1kg 60.00 69.00 120g 8.28
Buttermilk 1L 211 242.65 40ml 9.71
Vegetable 1L 89.50 102.93 14ml 1.44
Oil
Total Cost 47.17

Mark-up 32 %
P a g e | 203
PROCEDURE
1. Preheat oven to 350 degrees F. Lightly coat 9- by 5-inch loaf pan

with nonstick baking spray. In medium bowl, whisk flour, baking
powder, baking soda, salt, and cinnamon.
2. In large bowl, with mixer on medium-high speed, beat sugar, egg
whites, and egg until almost doubled in volume. On medium speed,
beat in bananas, buttermilk, and oil until well combined.
With rubber spatula, gently fold in flour mixture until just
combined.
3. Pour batter into prepared pan, smoothing top. Bake 1 hour or until
toothpick inserted in center comes out clean.
4. Let cool in pan on wire rack 10 minutes. Remove from pan and let
cool completely on wire rack. Serve.
P a g e | 204
DESSERTS
Name of Dish
Fruit Cocktail Float

(PHP) 15%=1.15 (PHP)
Heavy 1L 345.00 396.75 25ml 9.92
Whipping
Cream
All-Purpose 370ml 145.00 166.75 20ml 9.01
Cream
Fruit 3052g 207.90 239.09 40g 3.13
Cocktail
Condensed 390ml 54.90 63.14 25g 4.05
Milk
Vanilla 450ml 242.00 278.30 5ml 3.09
Extract
Graham 700g 161.00 185.15 70g 18.52
Cracker
Cherry 250g 90.00 103.50 15g 6.21
Crushed 200g 35.50 40.83 15g 3.06
graham
Total Cost 56.99

Mark-up 32 %
P a g e | 205
PROCEDURE
1. Drain the fruit cocktail by pouring can in a strainer. Set

aside.
2. Prepare the whipping cream mixture by pouring the heavy whipping
cream in a mixing bowl. Whisk in medium speed using an electric
mixer. Set to high speed after 2 minutes and continue to whisk
until soft peaks form (around 5 more minutes).
3. Stir-in the all purpose cream, condensed milk, and vanilla
extract. Continue to whisk to 1 to 2 minutes.
4. Arrange a layer of graham crackers at the bottom of a wide 6x6
baking pan.
5. Pour-in half of the whipping cream mixture. Spread.
6. Create another layer by adding half of the fruit cocktail.
Spread.
7. Make another layer of graham crackers. Top with the remaining
heavy cream mixture.
8. Arrange the remaining fruit cocktail on top and add some
cherries.
9. Sprinkle the crushed Graham on top.
Refrigerate fo 3-5 hours. Serve.

P a g e | 206
Name of Dish
Almond butter chocolate lava

cake

(PHP) 15%=1.15 (PHP)
Almond 240g 370.00 425.50 10g 17.73
Butter
Brownie Mix 500g 131.00 150.65 50g 15.07
Egg 1 Dozen 60.00 69.00 1pc 5.75
Oil 1L 89.50 102.93 8ml 0.82
Peanut 925g 331.25 380.94 30g 12.35
Butter Cups
Total Cost 51.72

Mark-up 32 %
P a g e | 207
PROCEDURE
1. Set your oven to 400*F.

2. Using a 1" scoop, scoop 12 mounds of almond butter onto a
parchment-lined baking sheet and freeze for 30 minutes, until
hard.
3. Meanwhile, seperate the yolks from the whites and place yolks in
a small bowl to reserve.
4. Whisk the egg whites until stiff peaks form - reserve for
later.
5. In a large bowl, combine the brownie mix, egg yolks, oil and
water until a smooth batter forms.
6. Gently, fold in the egg whites until they cannot be seen any
longer.
7. Divide the batter evenly into a greased muffin tin.
8. Press one frozen mound of almond butter into the center of each
cake, and smooth batter over the top.
Top each cake with a peanut butter cup and bake until cake is
just set
P a g e | 208
Name of Dish
Vegan Banana Ice Cream

(PHP) 15%=1.15 (PHP)
Banana 1kg 60.00 69.00 110g 7.59
Chocolate 247g 74.25 85.39 50g 17.29
Sandwich
Cookies
Peanut 500g 85.00 97.75 40g 7.82
Butter
Dark 500g 148.25 170.49 25g 8.52
Chocolate
Chocolate 350g 105.00 120.75 20g 6.90
Chip
Total Cost 48.12

Mark-up 32 %
P a g e | 209
PROCEDURE
1. Chop up some bananas and freeze in container for at least two

hours.
2. Blend until the bananas are smooth.
3. Add some chocolate sandwich cookies, peanut butter, dark
chocolate and chocolate chips and blend again.
4. Pour into a container and freeze until solid.
5. Enjoy.
P a g e | 210
BEVERAGE COSTING
HOT BEVERAGES
Name of Beverage
Hot Chocolate

(PHP) 15%=1.15 (PHP)
Unsweetened 1kg 361.00 415.15 10g 4.15
Cocoa
Powder
Semisweet 350g 105.00 120.75 30g 10.35
Chocolate
Chip
Milk 1L 75.00 86.25 40ml 3.45
Vanilla 450ml 242.00 278.30 8ml 4.95
Extract
Whipped 1L 345.00 396.75 12ml 4.76
Cream
Total Cost 27.66

Mark-up 22 %
P a g e | 211
PROCEDURE
1. Put cocoa powder in saucepan. Stir in milk a bit at a time until

cocoa liquefies; add remainder. Add chocolate chips; melt over
medium heat, stirring occasionally.
2. Bring to boil, stirring occasionally. Remove from heat; stir in
vanilla. Ladle into mugs; top with whipped cream.
P a g e | 212
Name of Beverage
Lipton Tea
( Lemon and Green)

(PHP) 15%=1.15 (PHP)
Lipton Tea 1 box/ 92.00 105.80 1 bag 4.23
Bag 25 bags
Total Cost 4.23

Mark-up 22 %
PROCEDURE
Pour hot water in a mug then put the lipton tea bag. Serve.
P a g e | 213
Name of Beverage
Brewed Coffee

(PHP) 15%=1.15 (PHP)
Coffee 1kg 335.00 385.25 40g 15.41
Beans
Total Cost 15.41

Mark-up 22 %
PROCEDURE
1. Put coffee grounds in a large container. Slowly pour water over

the grounds.
2. Cover bowl with plastic wrap and steep at room temperature for
18 to 24 hours.
3. Line a strainer with several layers of cheesecloth and place
atop a pitcher; strain coffee through the cheesecloth into the
pitcher. Discard the grounds. To get a clearer brew, strain
coffee again through coffee filters.
4. Pour in a mug then serve.
P a g e | 214
Name of Beverage
Café’ Latte

(PHP) 15%=1.15 (PHP)
Milk 1L 75.00 86.25 90ml 7.76
Espresso 250g 250.00 287.50 15g 17.25
Total Cost 25.01

Mark-up o 22 %
PROCEDURE
1. Using the steam attachment on an espresso machine, warm and froth

milk. Pour espresso in the coffee cups. Pour 1 cup of the warmed milk
from beneath the froth into each cup. Spoon milk foam on top and
serve.
P a g e | 215
Name of Dessert
BukoPandan
Standard Yield
One Serving (1)
Ingredients Unit of Current Projected Portion Cost Per

measurement Cost Cost Size Serving
Green Gulaman 250g 15.00 22.50 30g 2.70
Simple Syrup 750ml 65.00 97.50 60ml 7.80
Evaporated 370g 26.00 39.00 60ml 6.32

Milk
Pandan 500ml 30.00 45.00 2ml 0.18

Extract
Tube Ice 1000g 80.00 120.00 10g 1.20
Total Cost 18.20
Mark-up 22%
Computed Selling Price without VAT 82.74
VAT,12% 9.92
Computed Selling Price with VAT 92.67
Recommended Selling Pice 95.00

P a g e | 216
Name of the Beverage
Katas ng Melon
Standard Yield
One Serving (1)

orange 250g 15.00 22.50 30ml 2.7

gulaman
melon 1000g 90.00 135.00 30g 4.05
simple 750ml 65.00 97.50 60ml 7.8

syrup
water 500ml 15.00 22.50 50ml 2.25
melon 1000g 90.00 135.00 2ml 0.27

extraction
tube ice 1000g 80.00 120.00 10g 1.2
Total Cost 18.27
Mark-up 22%
VAT,12% 6.26

P a g e | 217
Sago’tGulaman
Standard Yield
One Serving (1)

Sago 227g 20.00 30.00 30ml 3.96
Red Gulaman 250g 15.00 22.50 30ml 2.7
Brown sugar 1000g 40.00 60.00 15ml 0.9

syrup
Dark Brown 1000g 58.00 87.00 15ml 1.30

Sugar Syrup
Banana 450ml 45.00 67.50 2ml 0.3

Extract
Vanilla 450ml 186.00 279.00 30ml 18.6

Syrup
Tube Ice 1000g 80.00 120.00 10g 1.2
Total Cost 28.96
Mark-up 22%
VAT,12% 15.80

P a g e | 218
Katas ngPakwan
Standard Yield
One Serving (1)

Watermelon 1000g 180.00 270.00 25g 6.75
Simple 750ml 65.00 97.50 60ml 7.8

syrup
Crushed Ice 1000g 80.00 120.00 30g 3.6
Total Cost 18.15
Mark-up 22%
VAT,12% 6.22

P a g e | 219
LemonadaTanglad
Standard Yield
One Serving (1)

Tanglad 750ml 100.00 150.00 90ml 18.00

Juice
Sour Mix 750ml 100.00 150.00 75ml 15.00
Lemon 1000g 50.00 75.00 10g 0.75

Slices
Tube Ice 1000g 80.00 120.00 20g 2.4
Total Cost 36.15
Mark-up 22%
VAT,12% 19.71

P a g e | 220
MinasanasangTanglad at Lemonada
Standard Yield
One Serving (1)

Tanglad 750ml 100.00 150.00 90ml 18.00

Juice
Sour mix 750ml 100.00 150.00 30ml 6.00
Green apple 750ml 230.00 345.00 30ml 13.8

syrup
Black tea 250ml 90.75 136.12 45ml 24.50
Tube Ice 1000g 80.00 120.00 15g 1.8
Total Cost 64.10
Mark-up 22%
VAT,12% 21.97

P a g e | 221
BEERS
Name of Beverage
San Mig Light

(PHP) 15%=1.15 (PHP)
Bottled 330ml 30.00 34.50 330ml 34.50
Beer ( San
Mig)
Total Cost 34.50

Mark-up 200%
P a g e | 222
JUICE AND SOFTDRINKS
Name of Beverage
Pineapple Juice
Orange Juice
Mango Juice

(PHP) 15%=1.15 (PHP)
Del Monte 240ml 26.00 29.90 240ml 29.90
Juice
Total Cost 29.90

Mark-up 200 %
P a g e | 223
Name of Beverage
Soda in Can
( Coke (regular), Coke Zero,
Sarsi, Royal, Sprite)

(PHP) 15%=1.15 (PHP)
Soda in Can 330 ml 24.00 27.60 330ml 27.60
Total Cost 27.60

Mark-up 200 %
P a g e | 224
JANUARY
P a g e | 225
FEBRUARY
P a g e | 226
MARCH
P a g e | 227
APRIL
P a g e | 228
MAY
P a g e | 229
JUNE
P a g e | 230
JULY
P a g e | 231
AUGUST
P a g e | 232
SEPTEMBER
P a g e | 233
OCTOBER
P a g e | 234
November
P a g e | 235
December
P a g e | 236
Uniforms
FIGURE NO.35: GENERAL MANAGER UNIFORM

P a g e | 237
FIGURE NO.36: FRONT OFFICE UNIFORM

P a g e | 238
FIGURE NO.37: BARTENDER UNIFORM

P a g e | 239
FIGURE NO.38: STEWARD UNIFORM

P a g e | 240
FIGURE NO.39: SECURITY UNIFORM

P a g e | 241
FIGURE NO.40: HEAD CHEF UNIFORM

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Page |1

The proponents would like to express their

To the heavenly Father for enlightening and

To our ferocious yet incredibly kind adviser, Ms

To our accountant Mr John Vincent Balanquit who

To our family and friends for the in-

It would have never been possible without them.

“Education is the only thing that will never be taken away

II. MARKET FEASIBILITY STUDY

III. TECHNICAL FEASIBILITY STUDY

IV. OPERATIONAL FEASIBILITY STUDY

V. FINANCIAL FEASIBILITY STUDY

F. Photos During the Conduct of the Study

G. Documents From Various Offices

DESCRIPTION OF THE PROPOSED BUSINESS

Bed and Breakfast is typically shortened to B&B

The name of the proposed business is Traditionale

The Traditionale Bed And Breakfast is a

heated pool operating hours will be from 8:00AM to 6:00PM

The Traditionale Bed And Breakfast envisions itself to

The long-term goal of Traditionale Bed and Breakfast

The Traditionale Bed And Breakfast aims to:

 Provide guests with extra ordinary experience through

 Provide a high standard of services suitable for

 Promote awareness concerning the environment

BED AND BREAKFAST

FIGURE NO. 1: HOTEL LOGO

Traditionale’s logo portrays the spirit of nature

FIGURE NO.2: RESTAURANT LOGO

The Terroso’s Café and Restaurant logo consists of a

This portion of the feasibility study contains

Year Domestic Foreign Balikbayan TOTAL

2009 729,429 32,385 8,373 770,187

2010 702,629 32,399 3,358 738,386

2011 523,116 25,106 4,275 552,497

2012 584,932 28,931 3,216 617,079

2013 802,223 38,607 2,643 843,473

2014 898,442 33,522 328 932,292

2015 1,083,852 31,159 253 1,115,264

2016 1,243,721 50,778 407 1,294,906

TABLE NO.1: BAGUIO CITY TOURIST ARRIVAL FROM 2009-2016

STRENGHTS WEAKNESSES OPPORTUNITIES THREATS

Quality Food and Advance Demand for Increasing

Unique Design Inaccessible Increasing Themed

TABLE NO.2: SWOT ANALYSIS

Quality Food and Beverage

Traditionale Bed and Breakfast offers a high tradional

Unique Design and Ambiance

Traditionale Bed and Breakfast will have its own

Passionate and enthusiastic employees

Tradionale employees extend to the guests with a

Because Traditionale Bed and Breakfast has limited

Traditionale Bed and Breakfast is located away from

Traditionale Bed and Breakfast has limited facilities

Demand for product

Traditionale bed and breakfast offers a unique and

SLOW CUSTOMER GROWTH

There are many reasons for causing slow customer

By partnering with businesses that complement your

Technologies nowadays are also becoming advantageous

A lot of establishments are starting to grow and they

The city of Baguio is the summer capital in

CHANGING CUSTOMER PREFERENCES