Coffee Stand Essay Example for Free

Coffee Stand Essay The proponents thought of a coffee business since Filipinos are known to be coffee – lovers. To satisfy consumer cravings, they came up with other blends of coffee, these blends will surely fulfill the cravings of the buyers. 1. 1 Project Proponents The proponents are composed of three (3) students from the College of Business taking up Hotel and Restaurant Management. The proponents have undergone series of brainstorming in order to come up this kind of business. Table 1: Proponents NAME| ADDRESS| NATIONALITY| OWNERSHIP| Paringit, Jerick U. | 78 Peras St. Bagong Barrio Caloocan City| Filipino| 33 1/3%| Lacabra, Elisha Grace V. | 43 Ero Bernardino Seminary St. Bagbag Novaliches| Filipino| 33 1/3%| Viloria, Vanessa DC. | 7 Pangako St. Bagong Barrio Caloocan City| Filipino| 33 /3%| 1. 2 Proposed Name of the Project The proponents named the business â€Å"Kofilicious† a combination of the words Coffee and delicious. It is a place where you can satisfy your coffee cravings at affordable prices. Kofilicious aims to serve blended coffees that are suited to the tastes of the customers. 1. 3 Type of Business Organization The proponents agreed to form a General Partnership with all three (3) partners. All of them will manage and participate in the business operation; each partner is subjected to contribute their share to come up with the required capital for the initial operation of the business. All of the proponents would be general partners with 33 1/3% shares each in capital requirement. 1. 4 Location of the business The Kofilicious will be located at the Walter Mart, North EDSA at the ground floor area. It is close to the LRT station, in front of Jackman. 1. 5 History of the business Initially, the proponents would like to start a Pizza Shop, a Restaurant or a Bar. However there is a difficulty in finding demand and supply of the main product. As time goes, the proponents have noticed that Filipinos are coffee lovers. So proponents were inspired by the idea of having a coffee shop. About the location, one of the proponent suggested to put up a business inside SM City San Lazaro at Felix Huertas St. Lacson Ave. Santa Cruz, Manila, but when they visited the said mall, the proponents found out that there are many direct and indirect competitors, so they searched for another location and found Walter Mart in North EDSA, Quezon City. It is a commercial place where it can achieve profitability through mall goers, students, employees. The most crucial factors that influenced the proponents in choosing what type of business project to establish and manage are (1) the need to obtain the necessary capital needed in establishing the business, (2) the marketability of the chosen project to ensure profit, and (3) the percentage and time needed to have return of investment in order to maintain and sustain the business project. Since the proponents are all students, capital is a limitation. The scale with which the business project will operate depends largely on the amount of money the proponents are able to commit to business. Nowadays, marketability of the product depends on the demand for the product. The project proponents chose food as their product because the marketability of beverages never decreases. As long as people drink, beverages will always be a top commodity. A survey conducted by the proponents showed that coffee is one of the most in-demand beverages. A little twist and little experiment, and the team came up with Kofilicious, coffee blended with other ingredients topped with whipped cream and wafer or wafer stick. CHAPTER 2 MANAGEMENT AND PERSONNEL The Kofilicous has a Stall Manager, Accountant, and two Store Personnel. Each personnel will work for eight hours a day, from Monday to Sunday. The term of payment will be given 15th and 30th of the month. The proponents choose personnel who have experienced and capability to work. 2. 1 Personnel The proponents formulate the policies, objectives and strategies to make the business productive and successful in its operation. The proponents will hire Stall Manager, an accountant, and store personnel. 2. 2 Personnel Requirements A. Stall Manager * Must be 21-35 years old * Must be a graduate of four year course which is related in Management, Hotel Restaurant Management or any other business course * Must be willing to work on shifting hours * Must have passion about coffee. B. Store Personnel * Must be 18 to 25 years old * At least 54 in height (male) or 52 (female) * With pleasing personality * Must have at least college level of education * Must be hardworking flexible * With skills in coffee mixing C. Accountant * Preferably a certified public accountant * With experience in financial statements preparation. 2. 2 Duties and Responsibilities A. Stall Manager * Oversees all the activities, * responsible for ensuring that the coffee shop maintains adequate supply levels, * maintains relationships with customers and staff, * identifies and estimates quantities of supplies to be ordered, * schedules staff work hours and activities, * organizes, plans, * bears the responsibility of ensuring that the coffee shop is adequately staffed, * makes sure employees are trained, * must handle all the advertising and promotion, * must manage the store and maintain the work flow and. * Must train the crews, and implements all the rules and policy. B. Store Personnel * are responsible for the preparation of coffee, * responsible for cleaning duties, * discover customer needs and appropriately suggest products with every customer to enhance service and meet sales goals, * Demonstrate the Just Say Yes behavior by taking care of customer needs, * Take responsibility to learn all aspects of the store personnel position, * are responsible for self-initiated learning, * enter purchases into cash register to calculate total purchase price, * accept cash payments, * count money, give change and issue receipt for funds received, * maintain sufficient amounts of change in cash drawer. * Keep register area neat and stocked with necessary supplies, * are responsible for inventory count, and * summarize daily sales and expense activities. C. Accountant * reports all financial matters to the owners, * prepares the business financial statements, * maintains of transaction records and the books of the firm, * manages the financial account of the business, * prepares the payroll. D. Proponents * oversee all work flow of the establishment, * Whenever the stall manager is not present, one of the proponents will be doing the after work inventory of sales. 2. 3 Organizational Chart Kofilicious adapted the line and staff organization that provides supplementing arms between the different levels of management. This type of organization is effective for good communication from top management to lower management. This form of organization is simple but helps avoid several organizational problems. FIGURE 1 Organizational chart STALL MANAGER Accountant STORE PERSONNEL 2. 3. 1 Proposed Rate of Salary Store personnel will be compensated on the number of hours and days of work they have ended. All employees will receive their salaries and wages every two (2) weeks. 2. 3. 2 Mode of Payment Payment of salaries and wages will be in the form of cash. Payment to be made twice in a month will be received by the employee on or before the 15th and 30th day of the month. 2. 4 Proposed Business Policies and Programs Be pleasant. Employees must wear a smile at all times. It should be part of daily operation. Be attentive. Employees must listen to every request made by the customers. Employees should exercise respect with customers at all times. Be patient. Employees must be patient in dealing with customers. They must exercise patience in order to please customers. Be accurate. Employees must give exact change at all times; make sure that accuracy is not only extended as to money matters, but in rendering service as well. The order is to be received correctly; the order is always to be repeated to the customer. Be loyal. Employees should give a loyal and honest service to the customer. Be observant. Employees must make it a habit to be on the lookout for little errors in service; and correct this in time. Be prompt. Employees must report for the duty promptly, and remain until relieved or until the manager has arranged for someone else to cover the work. Be clean. Employees must have a neat and clean appearance while on duty. Uniforms should be complete and in good order, properly buttoned and without spots or tear. They should observe proper hygiene daily. Management will not allow flashy jewelry, and excessive use of cosmetics. 2. 4. 1 Store Policies 1. The opening of the store is at 9:00 AM, exactly one hour before the actual opening of the mall, closing is at 10 in the evening. 2. All utensils used must be properly cleaned and sanitized after the operation, including the utility towels. 3. The crew should always wear their respective uniforms, caps, hairnet, and the nameplates provided by the company. 4. When the customer orders a product, the customer should be entertained and served in accordance with the span of time of making a blended coffee. 2. 4. 2 Uniforms All employees are required to wear their uniforms during working hours. The uniforms will be charged to the employee’s salary. The store uniform includes the following. a. Store shirt b. Pants c. Hairnet d. Cap and nameplate e. White socks and white clog shoes. 2. 4. 3 Attendance and Absences The company employs the strict observance on the attendance and absences of the employees or the following: 1. â€Å"No work, no pay policy† is strictly implemented. 2. Employees must work within the required hours and even during holidays, if necessary. 3. There will be a logbook and time card to have a record of the employees’ attendance. 4. Employees who intend to absent should inform the manager three hours prior to opening. 5. Employees who are absent for a day without any notice or permission to or from his/her manager are subject to: a. 1st offense- verbal warning b. 2nd offense- three-day suspension c. 3rd offense- six-day suspension d. 4th offense- discharge 6. Employees must be on time. A 15-minute grace period is allowed. Store hours will open at 10:00 a. m. as previously mentioned, but personnel are expected to be at the workplace one hour before opening time. 7. There will be a one-hour break per personnel, but this must be alternately done, that is, one personnel takes break, and the other one will be in-charge of the store, and vice versa 8. There is a one day-off, but it must be assigned and plotted by the manager. 2. 5 Proposed Management Style and Practices. The proponents will manage and supervise the operation of the business with the help of other people as their employees, and agreed to implement situational style of management in the supervision and operation in running the business. Considering the workers are one of the most valuable assets on our business, they must be treated fairly and with respect for them to work efficiently, effectively and productively. 2. 5. 1 Vision Kofilicious is committed to excellence. The partners are dedicated to offer not only the quantity but the quality of the proponents’ product, and the unparalleled service and love rendered to the people. 2. 5. 2 Mission To make Kofilicious a premium coffee house and to be competitive in coffee industry and its market. To be known through an excellent quality of coffee at affordable price with a strong reputation and consistent high growth in sales and profit. CHAPTER 3 MARKETING FEASIBILITY Coffee drinkers in the Philippines are among the most demanding ones. They favor well-brewed coffee drinks and demand great service. Kofilicous will strive to build a loyal customer base by offering a great tasting coffee located close to LRT Station. Our market research shows that 80% are the customer groups that are most likely to buy coffee. Since coffee consumption is universal, proximity to area of Walter Mart will provide access to the targeted customer. 3. 1 Market Description One of the major assumptions of this study is that the product can be patronized by all target market, since the proposed business is only small in scale. The target market population that the project covers is defined as the total estimate of people visiting the mall yearly. Since these people visit the mall and are free to go to any place at the mall, including the location of the project; all these people are potential customers. 3. 2 Demand. The computed demand was based from the survey the proponents conducted. The demand for the past five years and the projected five years are as follows: The survey showed that 80% of the respondents drink the traditional coffee. The respondents were also asked how frequent they drink coffee (given choice every day, once a week, twice a week). Respondents who chose â€Å"everyday† comprised 10% of the total subjects, â€Å"twice a week† comprised 30%, and â€Å"once a week† comprised 48%. The remaining 12% drink coffee for a frequency of â€Å"thrice a week to six times a week† – almost every day. This table illustrates the estimated demand for the product as defined by the percentages shown by the survey and the estimated population for the past five years Table 2 Frequency of Customer Demand for Possible Purchase Year| Total population| Interested to buy (80%) | Drinks coffee everyday(10%)| Once aWeek(48%)| Twice aWeek(30%)| Thrice to sixa week(12%)| 2011| 7,786| 6,229| 622| 2,990| 1,869| 747| The proponents conducted a survey at Walter Mart, North EDSA, Quezon City. This survey helped the proponents to know the number of respondents, target market and the total demand for coffee that the proponents need in the project. Based on 100 survey sheets that the proponents distributed, 80% of those people are willing to buy the product and 20% are those who are not willing to drink coffee. 3. 2. 1 Historical Demand Year| Total population| Interested to buy (80%)| Drinks coffee everyday(10%)| Once a week(48%)| Twice a week(30%)| Thrice a week(12%)| | | | | | | | 2007| 7,218| 5,774| 577| 2,772| 1,732| 692| 2008| 7,354| 5,883| 588| 2,824| 1,765| 705| 2009| 7,495| 5,996| 599| 2,878| 1,799| 719| 2010| 7,639| 6,111| 611| 2,933| 1,833| 733| 2011| 7,786| 6,229| 622| 2,990| 1,869| 747|. Year| Interested to buy(80%)| Total Demand(Annual)| 2007| 7,218| 607,004| 2008| 7,354| 618,441| 2009| 7,495| 630,299| 2010| 7,639| 642,409| 2011| 7,786| 654,771| Year| Total population| Interested to buy (80%)| Drinks coffee daily(10%)| Once a week(48%)| Twice a week(30%)| Thrice a week(12%)| Total Demand(Annual)| 2012| 7,935| 6,348| 634| 3,047| 1,904| 761| 667,301| 2013| 8,087| 6,470| 646| 3,105| 1,941| 776| 680,084| 2014| 8,242| 6,594| 659| 3,165| 1,978| 791| 693,119| 2015| 8,400| 6,720| 672| 3,226| 2,016| 806| 706,406| 2016| 8,561| 6,849| 684| 3,287| 2,055| 821| 719,945| 3. 2. 2 Projected Demand The Statistical straight line method was used to obtain the projected demand and based on the computed projection values, the proponents’ assessment is that there is a growing demand for coffee for the next five years. 3. 3 Supply Supply is the quality of goods that sellers are willing to sell out of given prices at a particular time and place. 3. 3. 1 Historical Supply The coffee may have a fixed price that could bring profile to the proponents or they have to sell it at whatever price it will fetch depending on the packaging. It is unlikely, however that they will continue to supply it if the price remain below the required amount to cover the cost and give the least profit. Competitors| Quantity sold per day | Zagu| 80| Coffee Break| 45| Tea Zone| 60| Competitors| Quantity sold per day in pcs. | Operating days| Total Supply| Zagu| 80| 360| 28,800| Coffee Break| 45| 360| 16,200| Tea Zone| 60| 360| 21,600| Annual Supply| | | 66,600| 3. 3. 2 Historical Supply Year| Competitor| Quantity sold/day in pcs| Operating days| Total Supply| 2007| -| -| 360| | 2008| -| -| 360| | 2009| 3| 179| 360| 193,320| 2010| 3| 182| 360| 196,560| 2011| 3| 185| 360| 199,800|. 3. 3. 3 Projected Supply Year| Competitor| Quantity sold/day in pieces| Operating days| Total Supply| 2012| 3| 188| 360| 203,040| 2013| 3| 191| 360| 206,280| 2014| 3| 194| 360| 209,520| 2015| 3| 197| 360| 212,760| 2016| 3| 200| 360| 216,000| 3. 4 Demand Supply Analysis 3. 4. 1 Historical Demand Supply Gap Year| Demand| Supply| DS Gap| % Unsatisfied| 2007| 607,004| -| 7,218| 100%| 2008| 618,441| -| 7,354| 100%| 2009| 630,299| 193,320| 436,979| 69%| 2010| 642,409| 196,560| 445,849| 69%| 2011| 654,771| 199,800| 454,971| 69%| Year| Demand| Supply| DS Gap| % Unsatisfied| 2012| 667,301| 203,040| 464,261| 69%|. 2013| 680,084| 206,280| 473,804| 69%| 2014| 693,119| 209,520| 483,599| 69%| 2015| 706,406| 212,760| 493,646| 69%| 2016| 719,945| 216,000| 503,945| 70%| 3. 4. 2 Projected Demand Supply Gap 3. 5 Proposed Marketing Practices Marketing practices include the practices that affect the relationship between the wholesaler, distributor, manufacturer and the retailer. 3. 6 Proposed Marketing Program and Strategy Kofilicious main purpose is to satisfy customers’ needs specifically on their taste preference, and to provide quality and friendly service. In order to achieve the business mission, the proponents constructed different strategies. Marketing mix elements are price, place, product and promotion. A. Price Price is the one that creates sales revenues. The pricing strategy of Kofilicious is set to determine if the market is capable of purchasing. The product having affordable prices is a must. A buffer of 10% and a mark up 40% were added to the Total Food Cost to get the selling price. B. Place Proponents proposed project will be located inside Walter Mart North EDSA, this site is chosen in order to capture the target market. Walter Mart is known for being one of the most visited mall in the country. C. Product. This refers to tangible service. The brand name has a connection to the product, and in sense, customers will hopefully be back for more. There will be a variety of products for the customers to choose from to satisfy their wants and needs. Below are the following nutrition facts of each coffee blend: Cafe Vanilla Frappuccino Calories 270| Calories from Fat 100| Total Fat 11g| | Saturated Fat 7g| | Calories 220| Calories from Fat 25| Total Fat 2. 5g| | Cholesterol 10mg| | Total Carbohydrate 48g| | Sugars 46g| Protein 3g| Vitamin A 2%| | Mocha Frappuccino Trans Fat 0g| Cholesterol 35mg| Sodium 150mg|. Total Carbohydrate 42g| Dietary Fiber 0g| Sugars 40g| Protein 4g| Vitamin A 8%Iron 4%Ricoa’s ChocolateCalories 290 Calories from fat 190 % Daily valueTotal Fat 13g 20%Saturated Fat 7g 35%Cholesterol 45mg 15%Sodium 115mg 5%Total Carbohydrates 39mg 13%Sugars 32gProtein 11gVitamin A 15%Calcium 35%Iron 15%Caffe LatteCalories 150 Calories from fat 50 % Daily valueTotal Fat 6g 9%Saturated Fat 3. 5g 18%Cholesterol 25mg 8%Sodium 115mg 5%Total Carbohydrates 14g 5%Sugars 13gProtein 10gVitamin A 10%Calcium 35%Caramel MacchiatoCalories 180 Calories from fat 45 % Daily valueTotal Fat 5g 8%Saturated Fat 3. 5g 18%Cholesterol 20mg 7%Sodium 100mg 4%Total Carbohydrates 25g 9%Sugars 23gProtein 8gVitamin A 10%Calcium 35%| D. Promotion| One of the Marketing Promotion tools used are tarpaulin, flyers and discount stubs. For the opening of the store there are 50 pcs. discount cards to be distributed, the stall will also distribute of 100 pcs. flyers and will post a tarpaulin besides the stall for the consumer to have the idea what products are being offered. (3. 7 Project Sales, see page 79) CHAPTER 4 Technical/Production Production is a major step in the series of economic process that brings goods and services to people. Producing a product that would cater to high level of customers satisfaction is one of the requirements for the proponents to cope with today’s successful companies. In this part, the proponents will discuss the production flow chart, project site, layouts and production schedule, facilities, floor plan, machine and equipment, utilities and raw materials. 4. 1 Product Description Kofilicious will serve different flavors. Every product is composed of different ingredients. The proponents decided to make a unique blend of coffee to satisfy the customers. These product items and ingredient are as follows: Vanilla Cappuccino. ? c Fresh Milk 2 tsp. Sugar 1 tsp. Vanilla Syrup 2 T Coffee 1 tsp. Cinnamon 2 T Whipped Cream ? c Ice Cubes Mocha Frappuccino ? cFresh Milk 2 TRegular Coffee 2 TWhipped Cream 2 oz. Milk Magic Chocolate 3 TSugar 1 cIce Cubes Ricoa’s Chocolate Drink ? cFresh Milk 120 gRicoa’s Cocoa 3 TSugar 1 tsp. Vanilla Extract 1 cIce Cubes 2 TWhipped Cream Cafe Latte 1 oz. Espresso, brewed 1 oz. Condensed Milk 1cIce Cubes 1 tsp. Cinnamon 2 TWhipped Cream Caramel Latte Macchiato ? cSteamed Milk 1 tsp. Vanilla Syrup 1 oz. Espresso, brewed 1 TCaramel Syrup 2 T Whipped Cream 1 cIce Cubes 4. 2 Production Process. Production process starts with cleaning of the section. Then begin for preparation of the ingredients, followed by the setting of equipment, measuring ingredients, inspection of quality and then storing the ingredients. Vanilla Cappuccino 1. In a blender, put the fresh milk, sugar, vanilla syrup, and coffee. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes and blend. 4. Put in a cup, top with whipped cream, cinnamon and your choice of toppings (either wafer or wafer stick). Mocha Frappuccino 1. Put the fresh milk, regular coffee, milk magic chocolate and sugar in a blender. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes then blend. 4. Put in a cup and top with whipped cream and choice of toppings (either wafer or wafer stick). Ricoa’s Chocolate Drink 1. In a blender, put the fresh milk, ricoa’s cocoa, sugar and vanilla extract. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes and blend. 4. Put in a cup and top with whipped cream and choice of toppings (either wafer or wafer stick). Cafe Latte 1. Put the brewed espresso and condensed milk. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes and blend. 4. Put in a cup and top with whipped cream, cinnamon and choice of toppings (either wafer or stick-o). Caramel Latte Macchiato 1. In a blender, put the steamed milk, vanilla syrup, brewed espresso, and caramel syrup. 2. Blend it for a second just to mix all the ingredients. 3. Then put the ice cubes and blend. 4. Put in a cup and top with whipped cream and choice of toppings (either wafer or wafer stick). 4. 3 Flow Diagram Operation A production process can be defined as any activity that increase the similarity between the pattern of demand-goods, the quantity form and the distribution of these goods available to the market place. LEGEND * Operation * Transportation 4. 3. 1 Production Process 1. Cleaning the area 2. Setting of the equipment 3. Preparing of the ingredients 4. Mixing the ingredients 5. Presentation 6. Serving 4. 3. 2 Service Flow Customer Kofilicious Personnel 4. 4 Materials Handling Design The materials requested for the daily operation of the business will be purchased by the proponents every week. One of the staff will inspect the process of production. The store will be using FIFO or First- In First Out as its inventory method. Materials are kept in safe and secured storage. 4. 5 Project Site The project is located inside Walter Mart, North EDSA, Quezon City. The project site has a total area of 3 meters by 2 meters. The site was chosen because the business is located near public and private offices and residences. 4. 6 Project Layout The food stand is about 8ft. in height, 4 ft. length and 3ft. in width. For the proponents the area is big enough to meet the production and selling operation of the business, the storage and other equipment could still be accommodated in the proposed area. 4. 7 Plant Size and Production Schedule The proponents chose the proposed business at the first level of Walter Mart, North EDSA Quezon City with a floor area of 3 meters by 2 meters. Table – Personnel Schedule: | Stall Manager| Store Personnel (1)| Store Personnel (2)| Monday| 10:00 a. m -7:00 p. m| 08:00 a. m -04:00 p. m| | Tuesday| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| OFF| Wednesday| OFF| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| Thursday| 10:00 a. m -7:00 p. m| OFF| 10:00 a. m -7:00 p. m| Friday| OFF| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| Saturday| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p.m| Sunday| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| 4. 8. Floor Plan The stall has a total area of 3 by 2 meters which will have the operation area and the product display area. It has enough space for three personnel. The lease term is two months in advance and one month deposit. 4. 9 Utilities As for utilities, water supplied by Maynilad and electricity from Meralco will be included in the rental fee. The business will be charged Php 30,000. 00 every month with a 10% increase on rent per year. 4. 10 Coffee Materials Vanilla Cappuccino (8oz/240ml) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Fresh Milk| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 2 tsp. | Sugar| 10 g| P54. 00/1000 g| 0. 054| P 0. 54| 1 tsp. | Vanilla Syrup| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| 1 tsp. | Coffee, strong| 5 g| P 66. 95/100 g| 0. 67| P 3. 35| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 1 T| Whipped Cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| ? c| Ice Cubes| 120 g| P 5. 00/1000g| 0. 005| 0. 60| Total Food Cost P 18. 69 +10% Buffer P 1. 87 Total cost P 20. 56 Mark-up 40% P 8. 22 Selling Price P 28. 78 or P 29. 00 Profit P 10. 00 Vanilla Cappuccino (12 oz./360ml). Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Fresh Milk| 120 ml| P 62. 15/ 1000ml| 0. 06| P 7. 20| 3 tsp. | Sugar| 15 g| P 54. 00/1000g| 0. 054| P 0. 81| 2 tsp. | Vanilla Syrup| 10 ml| P 10. 00/30 ml| 0. 33| P 3. 30| 2 tsp. | Coffee, strong| 10 g| P 66. 95/100 g| 0. 67| P 6. 70| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| ? c| Ice Cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| Total Food Cost P 30. 41 +10% Buffer P 3. 04 Total cost P 33. 45 Mark-up 40% P 13. 38 Selling Price P 46. 83 or P 47. 00 Profit P 16. 00 Mocha Frappuccino (8 oz. /240 ml) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit cost| Food Cost| ? c| Fresh Milk| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 1 tsp. | Coffee, strong| 5 g| P 66. 95/100 g| 0. 67| P 3. 35| 1 T| Whipped Cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| 1 oz. | Milk Magic Chocolate| 30 ml| P62. 15/1000 ml| 0. 06| P 1. 80| 2 tsp. | Sugar| 10 g| P 54. 00/1000 g| 0. 054| P 0. 54| ? c| Ice Cubes| 120 g| P 5. 00/1000 | 0. 005| P 0. 60| Total Food Cost P 12. 44 +10% Buffer P 1. 24 Total cost P 13. 68 Mark-up 40% P 5. 47 Selling Price P 19. 15 or P 20. 00. Profit P 7. 00 Mocha Frappuccino (12 Oz. /360 ml) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| ? c| Fresh Milk| 120 ml| P 62. 15/1000 ml| 0. 06| P 7. 20| 2 tsp. | Coffee, strong| 10 g| P 66. 95/100 g| 0. 67| P 6. 70| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| 2 oz. | Milk Magic Chocolate| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 3 tsp. | Sugar| 15 g| P 54. 00/1000 g| 0. 054| P 0. 81| ? c| Ice Cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| Total Food Cost P 24. 31 +10% Buffer P 2. 43 Total cost P 26. 74 Mark-up 40% P 10. 70 Selling Price P 37. 44 or P 38. 00 Profit P 13. 00 Ricoa’s Chocolate drink (8oz. /240 ml) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| ? c| Fresh Milk| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 60 g| Ricoa’s Cocoa| 60 g| P 52. 85/200 g| 0. 26| P 15. 60| 2 tsp. | Sugar| 10 g| P 54. 00/1000 g| 0. 054| P 0. 54| 1 tsp. | Vanilla Extract| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| ? c| Ice Cubes| 120 g| P 5. 00/1000 g| 0. 005| P 0. 60| 1 T| Whipped Cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| Total Food Cost P 24. 54 +10% Buffer P 2. 45 Total cost P 26. 99 Mark-up 40% P 10. 80 Selling Price P 37. 79 or P 38. 00. Profit P 13. 00 Ricoa’s Chocolate drink (12 oz. /360 ml) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| ? c| Fresh Milk| 120 ml| P 62. 15/1000 ml| 0. 06| P 7. 20| 80 g| Ricoa’s Cocoa| 80 g| P 52. 85/200 g| 0. 26| P 20. 80| 3 tsp. | Sugar| 15 g| P 54. 00/1000 g| 0. 054| P 0. 81| 1 tsp. | Vanilla extract| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| ? c| Ice cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| Total Food Cost P 36. 46 +10% Buffer P 3. 65 Total cost P 40. 11 Mark-up 40% P 16. 04 Selling Price P 56. 15 or P 57. 00 Profit P 20. 00 Cafe Latte (8oz. /240 ml) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| 10 ml| Espresso ,brewed| 10 ml| P 60. 00/60 ml| 1| P 10. 00| ? oz. | Condensed Milk| 15 ml| P 30. 75/300 ml| 0. 10| P 1. 50| ? c| Ice cubes| 120 g| P 5. 00/1000 g| 0. 005| P 0. 60| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 1 T| Whipped cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| Total Food Cost P 21. 05 +10% Buffer P 2. 11 Total cost P 23. 16 Mark-up 40% P 9. 26 Selling Price P 32. 42 or P 33. 00 Profit P 11. 00 Cafe Latte (12 oz. /360 ml) Quantity| Ingredients| Wt. in g/ml| ProductCost| Unit cost| Food cost| 15 ml| Espresso, brewed| 15 ml| P 60. 00/60 ml| 1| P 15. 00| 20 ml| Condensed milk| 20 ml| P 30. 75/300 ml| 0. 10| P 2. 00| ? c| Ice cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| Total Food Cost P 29. 40 +10% Buffer P 2. 94 Total cost P 32. 34 Mark-up 40% P 12. 94 Selling Price P 45. 28 or P 46. 00 Profit P 16. 00 Caramel Latte Macchiato (8 OZ. /240 ml) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Steamed Milk| 60 ml| P 61. 80/1000 ml| 0. 06| P 3. 60| 1 tsp. | Vanilla Syrup| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| 10 ml| Espresso, brewed| 10 ml| P 60. 00/60 ml| 1| P 10| 2 tsp. | Caramel syrup| 10 ml| P 59. 15/120 ml| 0. 43| P 4. 30| 1 T| Whipped cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| ? c| Ice cubes| 120 g| P 5. 00/1000 g| 0. 005| 0. 60| Total Food Cost P 26. 30 +10% Buffer P 2. 63 Total cost P 28. 93 Selling Price P 40. 50 or P 41. 00 Profit P 14. 00 Caramel Latte Macchiato (12 oz. / 360 ml) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Steamed milk| 120 ml| P 61. 80/1000 ml| 0. 06| P 7. 20| 1 tsp. | Vanilla syrup| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| 15 ml| Espresso, brewed| 15 ml| P 60. 00/60 ml| 1| P 15. 00| 3 tsp. | Caramel syrup| 15 ml| P 59. 15/120 ml| 0. 43| P 6. 45| 2 T| Whipped cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| ? c| Ice Cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| Total food Cost P 36. 30 +10% Buffer P 3. 63 Total cost P 39. 93 Mark-up 40% P 15. 97 Selling Price P 55. 90 or P 56. 00 Profit P 19. 00 Costs for packaging Materials| Product Price| Plastic Cups (8 oz. )| P 47. 50/50 pcs. | Plastic Cup (12 oz. )| P 51. 50/50 pcs. | Straw| P 75. 00/200 pcs. | Tissue| P 40. 00/bundle| TOTAL:| P 214. 00| 4. 11 Equipment, Kitchen Tools Packaging Requirements Equipment Item| Quantity| Unit Cost| Total Cost| Food Kiosk| 1| P 40,000| P 40,000| Blender| 2| P 1,200| P 2,400| Freezer| 1| P 9,847. 00| P 9,847. 00| Coffee Maker| 1| P 2,100| P2,100| | | Total:| P 54, 347. 00| Kitchen Tools Item| Quantity| Unit Cost| Total Cost| Measuring Cup| 2 set| 60| P 112. 00| Measuring Spoon| 2 set| 80| P 160. 00| Plastic Container| 6| | P150. 00| Kitchen Scissors| 1| P 30. 00| P 30. 00| | | Total:| P 452. 00| Packaging Requirement Item| Quantity| Amount| Total| Plastic cup| 50 pcs. | 0. 60| P 30. 00| Plastic straw| 50 pcs. | 0. 18| P 17. 50| Tissue| 1,000 pcs. | 0. 005| P 50. 00| | | Total:| P 97. 50| 4. 12 Man Power Requirements Manpower Requirement Position| No. | Work load| Basic Rate| Stall Manager| 1| Eight hours a day| Share to the capital| Accountant| 1| Twice a month| 1,500. 00/visit*2/month. Php 3,000. 00| Store Personnel| 2| Eight hours a day| 404/day*26days/month. P 10,504. 00| 4. 13 Wastes and Waste disposal Kofilicous will implement proper ways of disposing solid and liquid wastes. Solid wastes include used cups and plastic straws.

Gender Quota Policies Essay -- Law, Women Behavior in Hearing Debate

In general, every country has two choices when it comes to getting women involved in politics; they can either encourage women’s participation in politics or implement policies that require parties and parliament to have a certain proportion of women holding elected offices (Stokes, 2005: 78). The second option requires that the party adopts the gender quota system which is a number of seats reserved for women (Stokes, 2005:77). Ever since quotas have been adopted and diffused across nations, the proportion of women in national legislature has increased from the period of 1975 to 1995 (Caul; 2001:1214). This goes to show that the adoption of quota policies have facilitated women’s entrance into politics. However, the road to adoption of the quotas policies has been influenced by several factors: political and societal (Caul; 2001), as well as parties’ culture and characteristics (Stokes 2005, Chapter 1). The rationale behind using quota policies is that the more women are present in legislative politics, the more chances women will have the chance to influence policy (Lyn: 1994: 560). Lyn Kathlene examines women’s presence and behaviours in a Colorado state in legislature hearing committees to test for their input in policy making and debates. The question that this paper seeks to answer if whether or not women get to influence policy making once in office, like advocates hoped for? We will see that to a certain extent it is possible to observe women’s impact in the decision making process. Although other pressures such cultural, negative conversational dynamics between men and women are present it does not decrease the rate of women’s participation in political decision making process. Instead it exposes the negative response ... ... on issues that directly affect them such as family issues. Their presence in national legislature means that they were elected by the population, they not only acting on behalf of all women but also standing in these hearing committees as their duty as a delegate of those who have elected her. The grounds for their interventions are based on their ability to position themselves as women but also as an elected official. Being present at hearing debates, shows that their presence is aligned with their ability to influence policy, regardless of the times they get interrupted. Male’s behaviours towards women expose a reality that is more related to their characters and behaviours. The findings that we have looked do not show any connection male’s behaviours towards women in hearing debate that discourage them from participating and voicing their opinions in debates.

Product life cycle and its stages Essay

In today’s world, where market is unpredictable, strategies play crucial role in defending a firm’s product position. â€Å"The main reason why companies must continually develop new products is because products have life cycle†, (Bittel, 1980). Just as operation managers must be prepared to develop new products, they must also be prepared to develop strategies for both new and existing products. First and foremost, before proceeding into the product life cycle strategies, lets define what a product life cycle is. According to Griffin and Ebert (2002), a product life cycle is a series of stages through which it passes during its profit -producing life. Depending on the product’s ability to attract and keep customers over time, a product life cycle may be a matter of months, years, or even decades. Anyway, there are four phases that every product undergoes in a market since it was produced and launched to its out-of market position. They are the introductor y, growth, maturity and decline phases. Below follows the figure of a product life cycle and all phases’ detailed descriptions shall be described later. Also, considerations must be given to how far the product is along the product life cycle. A new concept / product just entering the product life cycle may require intensive distribution to start with to launch it on to the market. As it becomes more established, perhaps the after sales-service will play a more important role which leads to a more selective distribution, with only those dealers that are able to offer the necessary standard of after sales-service being allowed to sell the product. In simpler words, in every phase of a product life cycle, a product should undergo different, suitable strategy in order to stay competitive in the ever changing market. Below follows the product life cycle stages along with their definitions and beneficial strategies†¦ Introductory Stage: According to Stevenson (1999), the introduction stage begins when a product  reaches the market place. When an item is first introduced, it may be treated with curiosity by the buyers. Demand is generally low as buyers are not yet familiar with that item. This often leads to the drop of the product’s price. Therefore, along with time, production and design improvements, many new products became more reliable, less costly, and also the increase in awareness in buyers lads to the increase in demand. Also, according to Griffin and Ebert (2002), during this stage, marketers focus on making their target markets aware of the products and their benefits. Also, during this stage, the particular product is represented with innovation (diffusion of innovative curve), product development (Ansoff Growth Matrix) and problem children (Boston Consulting Group). Among the common characteristics, according to Smith et al – 1997 are: – new products; – low sales; – low market share; – Specific type of customers willing to buy new products. During this phase, as compared to the other phases, profits are negative or low because of low sales and high distribution and promotional expenses. Promotional expenditures are high as the company is eager to inform customers’ about the product’s availability and get them to try it. Since the market is not ready for new products at this stage, the firm focuses on selling such items to those who are the readiest to buy. A company that wishes to be a market leader for its product must choose to launch a strategy that is consistent with the intended product positioning. The company, when deciding on which strategy to implement for the product’s long-term, life and will have to continuously formulate new pricing, promotion and other marketing strategies. Growth Stage: It is the second stage of product life cycle process. Only if the new product satisfies the market’s demand and need, it will enter this stage. According to Heizer and Render (2001), in the growth phase, product design has begun to stabilize, and effective forecasting of capacity requirements is necessary. Adding capacity or enhancing existing capacity to accommodate the increase in product demand may be necessary. Also, customers who have tried the product earlier may remain loyal. In the face of such opportunity, new competitors will start entering the market and they will introduce new product features and hence, expanding the market, leaving the product’s price constant or fall slightly. Here, a company, in order to stay competitive in the market, should keep on promoting its product. In addition, profits start to increase. The firm has several strategies to stay in the rapid growing market as long as possible. Also, the firm improves the product quality, adds more distribution channels, changing the advertising theme – from promoting the product to the market to reminding the market on the availability of the product as well as to increase awareness. The firm also lowers the price in order to attract more buyers. During this stage, usually firms that have successfully passed their product’s introduction stage have high market share and are highly profitable. On the whole, as said by Smith et al – 1997, this phase is represented by: – sales and profits growth; – more widespread usage; – development of the market; – high market share; – Increasing competition. Maturity Stage: The third stage for a product to go. As stated by Pride et al, (1988), sales are still increasing at the beginning of the maturity stage, but the rate of increase has slowed. Later in this stage, the sales curve peaks and begins to decline. Many products maturity stages lasted longer than the previous stages. Industry profits decline throughout this stage. During this stage, sales growth starts to slow down. Hence, the firm as well as its market competitors starts lowering down their prices, increases advertising and sales promotions. Also, the intense market led weaker competitors to quit. Only those strong enough will be able to precede the competition. A company should consider a different strategy when its product cines ti maturity, either by redesigning the market or its product. Modifying market is when the company tries to increase consumption if the current product. The currently matured product can also be redesigned its package or style. It is an effective way of strengthening a firm’s market share. Consumers may also be encouraged to use the product more often or in new ways. Pricing strategies are flexible during this stage, such as markdowns pr price incentives. Marketers may offer incentives and services to declare offering such matured products, especially from competitors. Sales promotions and aggressive personal selling can e effective during this period, when competition may require large promotional expenditures. On the whole, just as adopted from Smith et al (1997), this phase is represented by: – market maturity and a slow-down in sales growth’ – conversion of late majority of customers, and – trying to increase market penetration and share. Decline Stage: The final stage of the product life cycle. According to Lancaster and Jobber (1994), it is when sales begin to fall and already slim profit margins are depressed even further. Customers have begun to become bored with the product and are looking forward to newer, latest products. Dealers begin to de-stock the product in anticipation of reduced sales. Here, sales and profits sank lower, due to various reasons such as advancement in technology, shifts in consumer tastes or intense competitions. Such factors have forced many companies to quit the market and for the other remaining companies, they may have to redesign their strategies to stay longer in the market by raising the price to cover cists, re price to maintain market share, or lower the price to reduce inventory. The firm can also cut down or tighten the product’s advertising and promotional budget so it will be easier for the company to lower down the price. In addition, the company can also â€Å"downsize† its market and focuses on smaller segment as well as their trade channels. In other words, distribution of the declining product will be narrowed to te most profitable existing market. Also, the product will not be highly promoted, although advertising and promotions may be used to slow down the decline. Instead, the firm may even decide to drop the product entirely at the end. Just like the above three phases, this stage is also represented by: – declining sales and profits; – rationalism in the marketplace through mergers, acquisitions and take-over; – some products will be milked for the profits; – often products may need to be harvested; and – in a few cases, product extensions can be developed. Detecting Maturity and Decline: â€Å"The need in strategy development is to detect changes in the trend of  industry sales, to detect when the product life cycle will enter a new phase†, (Asker, 1984). In other word, it is very essential for a firm to view and analyze all market factors involved when its product’s growth phase of the product life cycle changes to a flat maturity phase and when the maturity phase changes into a decline phase. Below are some factors that supply as market indicators that serve as an aid for a firm in detecting its product maturity and decline†¦ – Price pressures caused by overcapacity and the lack of product differentiation; – As the product matures. Buyers have become familiar with the related product and hence, they are unwilling to pay finest price for the product in order to obtain brand security; – Technology advancement and substitute products may lead to the decline of a product. A suitable example for this case is the black and white television sets which due to technological development have lead to the production of color televisions – a definite unpredictable effect on sales of black and white television sets; – When the number of potential first time buyers for a particular product decreases, the market along with the company sales and profits happen to decline; – The market is fully penetrated and there are no sources of growth from existing and new users; and – Existing customers may start to be disinterested in the product and are probably looking forward to switch brands. Actually a product life cycle is conceptually simple yet powerful. However, it is not easily applied. The stages described above are not easily forecasted or predicted or even easily determined. Furthermore, it is difficult to determine and analyze the product definition and finally, even  if the stages in the life cycle are determined, the strategy implications are not always obvious. Therefore, on the whole, I would like to conclude that a company should be aware of the life cycle stages of each product it is responsible for. The company should also predict on how long the product is expected to linger in that stage. Such thinking is very important for setting up strategies such as let say, if the product is expected to remain the maturity stage for a long time; a replacement product might be introduced later in the maturity stage. On the other hand, if the maturity stage is expected to be short, however, a new product should be introduced much earlier.

The Impact of Puritans on the Development of America and...

The Impact of Puritans on the Development of America and its influence on modern society The Puritans came to America in search of greater freedom for religious liberty. They felt unable to worship and practice their theological perspectives as long as they were under the umbrella of the Church of England. The puritans views with the Church of England began differ greatly and they felt they could no longer be under their control. The Puritans decided that they needed to break free from the Church of England and find a place where they could practice their religion without persecution or interference. The new world in the American colonies provided a great opportunity for the Puritans to branch out and form their own communities with†¦show more content†¦They believed that the Church of England was moving toward the same doctrine as the Catholic Church and they refused to be associated with that type of teaching. They believed the Church of England worshipped idols and prayed to many gods, for example the Catholic Church praying to the Saints. The Puritans broke away from the Church of England for these reasons and wanted a world where there was one true God according to their religion. The new world in America offered the Puritans this opportunity to be free from the Church of England and form their own communities according to the way they viewed Christianity. The Puritan term comes from the belief that one should remain pure in body and in thought to God. It was very important for them to live a life of strict order and obedience to God and His Word in order to gain eternal life. The Puritans arrived in New England and started to set up communities to practice their religion. â€Å"The Puritans had no sooner landed in the New World than they began coercively to purify their surroundings† ( Rothbard, 1999) They purified their surroundings by purging everyone who was not a Christian by setting up communities that elusively Christian and ruled with a theocratic mindset. â€Å"The Massachusetts colony was organized in towns. The church con ¬gregation of each town selected its minister. Unlike the thinly populated, extensive settlement of Virginia, the clustering in towns was ideal for havingShow MoreRelatedPuritanism And Its Impact On Society1508 Words   |  7 Pagesalso to build a new society with new principles. The most significant example of such religious power that radically changed the world is Puritanism. Puritanism is usually explained as a religious movement that emerged in England in the late 16th century. 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