University of Northern Philippines
College of Business Administration and Accountancy
Bachelor of Science in Hotel and Restaurant Administration

FEASIBILITY STUDY
FACILITIES PLANNING DESIGN 2nd Semester SY-2012-2013

Subject Instructor:
Mr. Sherwin Forneas

Prepared by:
Flory Mar Querubin

Dedication

This humble piece of work is heartily dedicated to our Parents – for their unending love and support, for always being there for us, for being anchor in times of trials and storm of life and for being our inspiration to pursue and struggle in our chosen career.

To our sisters, brothers, and our relatives as our source of joy and strength, especially to Miss. Frances Querubin,CPA who help us even she is in Singapore, she’s always there to teach us…

To the College of Business Administration and Accountancy, especially to our instructor in this subject, Mr. Sherwin Forneas, for being good instructor to us…

To our beloved friend and loved ones who serves our inspiration and a shoulder to lean on…

Above all to our Lord Almighty for guiding and accompanying us in every steps we take, for His omnipresent grace towards us and to our daily path of living and for the continues blessings he showered unto us and family in leading towards a better life…

I. Title

The TYM-MOUTH Restaurant was established through efforts and significant ideas of a BSHRA student in University of Northern Philippines in Partial Fulfillment of the requirements in Feasibility Study.
TYM-MOUTH Restaurant: A place where you can dine and relax
TYM-MOUTH Restaurant offers lunch and dinner at very affordable price. Our food focuses in Filipino cuisines in seven provinces of Central Luzon.
TYM-MOUTH Restaurant is located Quirino, Boulevard, Vigan City, Side of University of Northern Philippines. Near in the Town of Vigan city.
TYM-MOUTH Restaurant, service and food quality is important to work to have repeat customers.
TYM-MOUTH restaurant, in terms of services, will do implement is courtesy policy. We will hire courteous and kind professional staffs to serve our guest nicely and assist them better.

2. INTRODUCTION.
“Tym-Mouth", Taken from the word time out, will give the newest treats for you. Its serves a variety of food that will surely captivate your heart. , Tym-Mouth restaurant will offer the most delectable meals in town.
Smack into the tempting goodness of our dishes, and definitely ask for more. Meals are no Big deal because we offer healthy but sumptuous delis for the busy you. And don't worry; affordability is one of our priorities here. Be dazzles by the price of our dishes because here in Tym-Mouth, your money has great value.
Tym-Mouth restaurant finest cooks is very far from ordinary. Their culinary sophistication. We promise to serve only the for all of you. So, come on, whether you're in the mood to party or feeling kind a hungry, Tym-Mouth's got the perfect dining haunts for you. Because Tym-Mouths is a great dining spot for every tummy.

3. MARKETING ASPECT
The study of the market is an essential point which is indispensable in the study of any economic feasibility for any proposed project that is because it shows the success or failure of any investment project in the provision of services or products to the largest number of consumers. It also shows the power of a project in continuation where it determines the degree of competition, policies of pricing, among other important matters to any project that continuity and success.

3.1 Objectives of the Study * To determine the market * To determine the size of the target market in the chosen place * To determine the marketability of the chosen location

3.2 Major Consumers / Target Market
The TYM-MOUTH Restaurant’s target market are the student in the University of northern Philippines, Vacationer or simply hanging out in the place. We choose age (young and adults), income occupation and family size for our target market.
Education – many schools are built in Vigan, City such as University of Northern Philippines, Divine World College of Vigan, Tamag Elementary School, Vigan Central School and many more. TYM-MOUTH Restaurant has a restaurant, we also targeted the students.
Age – Young and Adults can experience TYM-MOUTH restaurant for the food service.
Income Occupation – people in Vigan, City is having their own jobs and business wherein 20% of their salary would be allotted for their luxury spent.
Family Size – it may also be the variable due and it’s determined by the number of family members since is now having its big population.

3.3 Competitors
It is the one that competes in same services and in the same market
Indirect Competitors * Uno Grill * Café Leona * Lila’s Cafe * Max restaurant * Mang Inasal

3.4 Demand Analysis
“All other things remains constant (ceteris paribus), the quantity demanded of a good is inversely related to the price of that good.”
There is a positive demand for establishing an Restaurant in Vigan City. There is a little particular business on line with the project and the market shows positive response based on the surveys. It means that the project is quite feasible in the chosen place.
3.5 Marketing Program and Strategy
The strategic marketing defined below explains the value that we will bring to our clients as well as the foods and costs that will be associated with our services. 3.5.1 Product
Our product is the location, the design and condition of the facilities, quality of food and service, price, and the total guest experience. We will work on the quality of our facilities, foods and services to be more competitive and we will maintain credibility with our customer. 3.5.2 Pricing
To simplify billing to clients, the TYM-MOUTH Restaurant will work on a fixed pricing structure in foods that we sell. Pricing structure will be based on foods that will sell and multiplied by the number of days that it would take our most experienced consultant to finish the project. If less experienced consultants participate on the project, it will likely take more time.
In time, TYM-MOUTH restaurant may consider a cash-and-equity arrangement, or potentially all equity for specific projects. Before we can begin with this stage of pricing, we will need more experienced finance and accounting skills to determine proper equity stakes that should be requested, etc

TYM-MOUTH Restaurant

Combo at P75 with rice and drinks * * Menudo * Adobo * Sinarasahan * Crispy Fried Chicken * Breaded Porkchop * Dinuguan * Bistek Tagalog

Specialties * Crispy Pata 175.00 * Kare-Kare 100.00 * Kaldereta Beef 100.00 * Special Lechon Kawali 100.00
Seafood
* Camaron Rebosado 175.00 * Shrimp with Green Peas 125.00 * Sweet and Sour Fish fillet 115.00 * Tortang Alimango 115.00
Vegetables
* Chopsuey Guisado
75.00
* Ginataang Gulay at Hipon 100.00 * Pinakbet 100.00 * Rellenong Talong 100.00
Soup
* Sinigang 100.00 * Hototai 100.00 * Halaan
90.00
* Tinolang Manok
90.00
* Nilaga 100.00
Pancit
* Pancit Bihon 50.00 * Pancit Canton 50.00
Dessert
* Halo-Halo 55.00 * Leche Flan 55.00
Refreshments/Drinks
* Coke, Sprite in can 18.00 * Buko Juice 15.00 * Pineapple 10.00 * Orange Juice 10.00 * Mango Juice 10.00 * Four Season 18.00 * Sago at Gulaman 15.00

Prices will increase 10% every year. 2.5.3 Place and Destination
The place is very accessible and ideal. The recommended area for the proposed business setup will be in a densely population. The main reason for such location is the presence of target market. The Costumer of the Restaurant will be the Students and Staffs of the University Because The Location of The Restaurant is Beside The University of the Northern Philippines.

3.5.4 Promotion and Advertisement
Is one of every person expecting from a new business firm that arises in their eyes. The first plan marketing program is the distribution of flyers and leaflets about the promos, discounts and new released products, the benefits that they can get in the establishment. 3.5.4.1 Personal Selling Distribution of flyers

3.5.4.2 Developing and retaining potential customers
In order to earn that, we will be in handling customers we will have QSCH (Quality, Service, Cleanliness and Hospitality). Friendly staffs may take also a way for might coming back of our customer and that will result to a force multiplication. And that was The TYM-MOUTH Restaurant planning for. 3.5.4.3 Internal factors
As an employee they must patronize their own establishment were they were working in. They will promote the establishment verbally to their families, friends and whoever they meet. In order not to fail the expectation we will be competitive and fait to the customers. 3.5.4.4 Streamers and Banners in place of Vigan,City 2.5.4.5 Usage of internet

3.6 SWOT Analysis
Strength
- We offer a good food and relaxing services just for our customer
- We are strict in choosing our employees and workers
- We make sure that we implement the safety and sanitation in our establishment
- We give the customer the best service more than they expect
Weakness
- Competitors
Opportunity
- Newest kind of hang-out in town
Threats
- Economic stability
2.7 Projected Sales (5years)
Thousand Miles Restaurant 2012 | Number of Customers | Per Person Average | | | Lunch | Dinner | Lunch | Dinner | Projected Daily Sales | Monday | 75 | 50 | P75 | P75 | P7,875 | Tuesday | 60 | 50 | P75 | P75 | P8,250 | Wednesday | 50 | 55 | P100 | P100 | P10,500 | Thursday | 60 | 50 | P75 | P75 | P8,250 | Friday | 60 | 55 | P100 | P100 | P11,500 | Saturday | 60 | 50 | P175 | P175 | P19,250 | Sunday | 60 | 55 | P175 | P175 | P20,125 | Projected Weekly Sales | P85,750 | Projected Monthly Sales | P343,000 | Projected Yearly Sales | P4,116,00 |

2013 | Number of Customers | Per Person Average | | | Lunch | Dinner | Lunch | Dinner | Projected Daily Sales | Monday | 60 | 55 | P82.5 | P82.5 | P9,487.5 | Tuesday | 55 | 50 | P82.5 | P82.5 | P8,662.5 | Wednesday | 50 | 55 | P110 | P110 | P11,550 | Thursday | 60 | 50 | P82.5 | P82.5 | P9,075 | Friday | 55 | 60 | P110 | P110 | P12,650 | Saturday | 60 | 60 | P192.5 | P192.5 | P23,100 | Sunday | 60 | 60 | P192.5 | P192.5 | P23,100 | Projected Weekly Sales | P97,625 | Projected Monthly Sales | P390,500 | Projected Yearly Sales | P4,686,000 |

2014 | Number of Customers | Per Person Average | | | Lunch | Dinner | Lunch | Dinner | Projected Daily Sales | Monday | 55 | 50 | P90.75 | P90.75 | P9,528.75 | Tuesday | 60 | 50 | P90.75 | P90.75 | P9,982.5 | Wednesday | 50 | 55 | P121 | P121 | P12,705 | Thursday | 60 | 55 | P90.75 | P90.75 | P10,436.25 | Friday | 60 | 55 | P121 | P121 | P13,915 | Saturday | 60 | 50 | P211.75 | P211.75 | P23,292.5 | Sunday | 60 | 60 | P211.75 | P211.75 | P25,410 | Projected Weekly Sales | P105,270 | Projected Monthly Sales | P421,080 | Projected Yearly Sales | P5,052,960 |

2015 | Number of Customers | Per Person Average | | | Lunch | Dinner | Lunch | Dinner | Projected Daily Sales | Monday | 50 | 55 | P99.83 | P99.83 | P10,482.15 | Tuesday | 55 | 50 | P99.83 | P99.83 | P10,482.15 | Wednesday | 50 | 55 | P133.1 | P133.1 | P13,975.5 | Thursday | 55 | 60 | P99.83 | P99.83 | P11,480.45 | Friday | 60 | 50 | P133.1 | P133.1 | P14,641 | Saturday | 60 | 50 | P232.93 | P232.93 | P25,622.3 | Sunday | 60 | 55 | P232.93 | P232.93 | P26,786.95 | Projected Weekly Sales | P113,470.5 | Projected Monthly Sales | P453,882 | Projected Yearly Sales | P5,446,584 |

2016 | Number of Customers | Per Person Average | | | Lunch | Dinner | Lunch | Dinner | Projected Daily Sales | Monday | 55 | 50 | P109.81 | P109.81 | P11,530.05 | Tuesday | 50 | 55 | P109.81 | P109.81 | P11,530.05 | Wednesday | 55 | 50 | P146.41 | P146.41 | P15,373.05 | Thursday | 50 | 50 | P109.81 | P109.81 | P10,981 | Friday | 55 | 50 | P146.41 | P146.41 | P15,373.05 | Saturday | 60 | 55 | P256.22 | P256.22 | P29,465.3 | Sunday | 60 | 60 | P256.22 | P256.22 | P30,746.4 | Projected Weekly Sales | P124,998.9 | Projected Monthly Sales | P499,995.6 | Projected Yearly Sales | P5,999,947.2 |

4. TECHNICAL FEASIBILITY
The TYM Restaurant expects to provide a better service for the clients. The service and foods or the products to be offered by the business will be compared to the other competitors in order to identify the weaknesses of the competitors and to be able to improve our products.

4.1 Objective of the Study * To determine the desirability of location of the business * To resolve estimated cost for the few years * To determine the labor requirements of the business * To establish methods and procedures needed to obtain the product demand * To determine the availability of the target market

4.2 Products and Services
TYM-MOUTH Restaurant is open daily from 08:00am to 9:00pm

4.2.1 Description
Thousand Miles Restaurant menu
Enjoy the Taste of Home and our very generous servings of authentic Filipino cuisines at very affordable prices

Combo at P75 with rice and drinks * * Menudo * Adobo * Sinarasahan * Crispy Fried Chicken * Breaded Porkchop * Dinuguan * Bistek Tagalog

Specialties * Crispy Pata 175.00 * Kare-Kare 100.00 * Kaldereta Beef 100.00 * Special Lechon Kawali 100.00
Seafood
* Camaron Rebosado 175.00 * Shrimp with Green Peas 125.00 * Sweet and Sour Fish fillet 115.00 * Tortang Alimango 115.00
Vegetables
* Chopsuey Guisado 75.00 * Ginataang Gulay at Hipon 100.00 * Pinakbet 100.00 * Rellenong Talong 100.00
Soup
* Sinigang 100.00 * Hototai 100.00 * Halaan 90.00 * Tinolang Manok 90.00 * Nilaga 100.00
Pancit
* Pancit Bihon 50.00 * Pancit Canton 50.00
Dessert
* Halo-Halo 55.00 * Leche Flan 55.00
Refreshments/Drinks
* Coke, Sprite in can 18.00 * Buko Juice 15.00 * Pineapple 10.00 * Orange Juice 10.00 * Mango Juice 10.00 * Four Season 18.00 * Sago at Gulaman 15.00

Prices will increase 10% every year

4.4 Project Site
The TYM-MOUTH Restaurant is located in Quirino, Boulevard, Vigan City. The place is very ideal.
From to Town of Vigan city to Tamag, you will travel at least 10 minutes.

4.5 Project Size and Layout
The land property is 3000sq.metre and the space of parking area is already included to accommodate more customers.
Analysis seeks to determine whether the preliminary test have been conducted & whether the prerequisites for the successful commissioning of the project have been considered and it has been found that the TYM-MOUTH restaurant would be requiring an automatic plant for the preparation of food, machinery to keep the place clean, computer & printer for bill payments, vehicle to bring raw material for the preparation of food etc.

TYM-MOUTH Restaurant
Floor Plan First Floor (2D)

First Floor (3D)

Second Floor (2D)

Second Floor (3D)

3.6 Machinery and Equipment
Furniture – chairs, side tables, Round Tables and Dinner Ware
Kitchen
* Large appliances – stoves, ovens, refrigerator, freezer, ice maker, three-well sink, dishwasher, hot water heater. * Small appliances – food processor, blender, mixers, slicer, coffee maker, scale, can opener. * Equipment – cutting board, mixing bowls, sauce pans, stock pots, skillets, pans, measuring cups and spoon, knives, ladles, serving utensils, tongs. * Supplies – silverware, dishes, glassware, cleaning materials, paper, uniforms.
Housekeeping
* Heavy Duty – vacuum cleaner, carpet, shampoo machines * Cleaning – mops, pail and bucket, sponges, rugs * Supplies – cleaning compounds, germicides, disinfectants, polishes, paper goods, guest supplies.
Bathrooms, laundry room, storage areas, patio and porch areas.

4.7 Utilities
The TYM-MOUTH Restaurant’s electricity will be connected and be supplied to ISECO. We choose ISECO to be the distributor of the electricity because ISECO is the main distributor here in Ilocos Sur. We will use electricity to operate all machineries and equipment’s during the operations. We do use it almost continually every day.
Our water supply will be connected and be supplied to NAWASA. We choose NAWASA because it is the main water distributor in Ilocos Sur. We will also install water pump for emergency if NAWASA has connection problems. We used water for cleaning utensils and equipment.
Our telephone service will be connected to PLDT and together with this the establishment will also acquires DSL connection for further use of the staffs and also we will provide Wi-Fi wireless fidelity access for our customers. We will use telecommunication as a form of communication to other people and it could also be a way to our marketing promo and strategy.

4.8 BASIC INFRASTRUCTURE
Infrastructure is the basic physical and organizational structures needed for the operation of a society or enterprise, or the services and facilities necessary for an economy to function.
The term typically refers to the technical structures that support a society, such as roads, water supply, sewers, electrical grids, telecommunications, and so forth. Viewed functionally, infrastructure facilitates the production of goods and services, and also the distribution of finished products to markets, as well as basic social services such as schools and hospitals; for example, roads enable the transport of raw materials to a factory.
The following list of infrastructure is limited to capital assets that serve the function of conveyance or channeling of people, vehicles, fluids, energy, or information, and which take the form either of a network or of a critical node used by vehicles.
Transportation Infrastructure * Road and highway networks, including structures (bridges, tunnels, culverts, retaining walls), signage and markings, electrical systems (street lighting and traffic lights), edge treatments (curbs, sidewalks, landscaping), and specialized facilities such as road maintenance depots and rest areas * Canals and navigable waterways requiring continuous maintenance (dredging, etc) Seaports and lighthouses * Airports, including air navigational systems * Bicycle paths and pedestrian walkways
Energy Infrastructure * Electrical power network, including generation plants, electrical grid, substations, and local distribution. * Natural gas pipelines, storage and distribution terminals, as well as the local distribution network. Some definitions may include the gas wells, as well as the fleets of ships and trucks transporting liquefied gas. * Petroleum pipelines, including associated storage and distribution terminals. Some definitions may include the oil wells, refineries, as well as the fleets of tanker ships and trucks.
Water Infrastructure * Drinking water supply, including the system of pipes, storage reservoirs, pumps, valves, filtration and treatment equipment. * Sewage collection, and disposal of waste water * Drainage systems (storm sewers, ditches, etc) * Major irrigation systems (reservoirs, irrigation canals) * Major flood control systems (dikes, levees, major pumping stations and floodgates)
Communication Infrastructure * Postal service, including sorting facilities * Telephone networks (land lines) including telephone exchange systems * Mobile phone networks * Television and radio transmission stations, including the regulations and standards governing broadcasting * Cable television physical networks including receiving stations and cable distribution networks (does not include content providers or "networks" when used in the sense of a specialized channel such as CNN or MTV) * The Internet, including the internet backbone, core routers and server farms, local internet service providers as well as the protocols and other basic software required for the system to function (does not include specific websites, although may include some widely-used web-based services, such as social network services and web search engines)
Solid waste management * Municipal garbage and recyclables collection * Solid waste landfills * Solid waste incinerators and plasma gasification facilities * Materials recovery facilities * Hazardous waste disposal facilities
Governance Infrastructure * The system of government and law enforcement, including the political legislative, law enforcement, justice and penal systems, as well as specialized facilities and specialized systems for collecting, storing and disseminating data, laws and regulations; * Emergency services, such as police, fire protection, and ambulances, including specialized vehicles, buildings, communications and dispatching system * Military infrastructure, including military bases, arms depots, training facilities, command centers, communication facilities, major weapons systems, fortifications, specialized arms manufacturing, strategic reserves
Industrial Infrastructure * Manufacturing infrastructure, including industrial parks and special economic zones, mines and processing plants for basic materials used as inputs in industry * Agricultural, forestry and fisheries infrastructure, including specialized food and livestock transportation and storage facilities.
Social Infrastructure * The health care system, including hospitals, the financing of health care, including health insurance, the systems for regulation and testing of medications and medical procedures, the system for training, inspection and professional discipline of doctors and other medical professionals, public health monitoring and regulations, as well as coordination of measures taken during public health emergencies such as epidemics * Social welfare systems, including both government support and private charity for the poor, for people in distress or victims of abuse.

4.9 Waste and Waste Disposal Management
Waste management is the process of disposing, processing, recycling, and refining waste materials. We will implement the segregation of biodegradable and non-biodegradable. We will put three trash cans for segregating plastics, papers and biodegradable items. The Biodegradable items like excess ingredients, leftover foods, and so on will be distributed to different animal farms such as piggeries. It will lessen the cost of spending too much for feeding animals and will lessen the waste. The Non-Biodegradable will be given to the garbage collector and be sending to Norzagaray Disposal Management. The municipality of Norzagaray has their own landfill.

5. FINANCIAL AND FINANCING FEASIBILITY
In a financial feasibility study, the author analyze the total costs of a proposed project (including all construction costs and operating costs) and the potential revenues that the project can get

5.1 Objective of the Study * To determine the company’s profitability * To forecast and also determine the financial condition of the business for 5 years * To determine whether the business will generate income of profit * To determine the proper looses of the business * To determine the source of the financing

5.2 Total Project Costs Building cost of construction | 1,500,000 | Organizational cost | 15,000 | Light, water, telephone and internet cost | 25,000 | Furnitures and Fixtures | 250,000 | Machinery and Equipment | 500,000 | Uniforms | 15,000 | Marketing – Advertisement | 15,000 | Total | 2,320,000 |

5.3 Sources of Financing
The business will be financed by Fm, Florence, Nina, Jm, the owner of the establishment with an amount of 3,000,000, the initial capital will be used for the establishment and operation of the restaurant.
5.4 Projected Financial Statements 5.4.1 Assumptions
The assumptions were raised to serve as the foundation in the financial aspects of the business. It will be employed for forecasting of future expenditures expenses revenue and other related financial projections in the establishments of the financial aspects. 5.4.2 Balance Sheets 5.4.3 Cash Flow Statements 5.4.4 Income Statement

5.5 Financial Analysis
Detail of Accounts
YEAR
Project Sales | 2012 | 2013 | 2014 | 2015 | 2016 | Restaurant | 4,116,000 | 4,686,000 | 5,052,960.00 | 5,446,584.00 | 5,999,947.20 | Estimated 5% increase in cost of goods sold every year |

Yearly Expenses | | | | | | | Salaries and Wages (5% increase/yr.) | | 2,508,480 | 2,633,904 | 2,765,599.20 | 2,903,879.16 | 3,049,073.12 | Telephone and Internet | | 11,988 | 11,988 | 12,587.40 | 12,587.40 | 12,587.40 | Light and Water | | 80,000 | 80,000 | 80,000 | 80,000 | 80,000 | Office Supplies (5% increase/yr.) | | 5,000 | 5,250 | 5,512.50 | 5,788.13 | 6,077.54 | Taxes and Liscenses | | 5,000 | 5,000 | 5,000 | 5,000 | 5,000 | Amortization - Org.Cost | | 1,500 | 1,500 | 1,500 | 1,500 | 1,500 | Amortization - Light and Water | | 3,571.43 | 3,571.43 | 3,571.43 | 3,571.43 | 3,571.43 | Depreciation - Building Cost | | 75,500 | 75,500 | 75,500 | 75,500 | 75,500 | Depreciation - Furniture and Fixture | | 25,500 | 25,500 | 25,500 | 25,500 | 25,500 | Depreciation - Machinery and Equipment | | 50,000 | 50,000 | 50,000 | 50,000 | 50,000 | Depreciation - Uniforms | | 3,000 | 3,000 | 3,000 | 3,000 | 3,000 | Depreciation - Marketing Expenses | | 3,000 | 3,000 | 3,000 | 3,000 | 3,000 |