Street kiosk free essay sample

We choose 5-Street Kiosk as our business name since our group has five members and â€Å"street† from our proposed business main dish which is street foods. Logo Our logo has the background of variety pictures of street foods and at the centre part is our business name. We choose this because it emphasizes the nature of our business. Location The location of our business possible would be at Brgy. Malamig Boni Avenue, Mandaluyong City. In front of Rizal Technological University, beside PLDT Building. This would be the strategic location for our business because it is near from school, business offices, condominiums, etc. where the students, workers and other people who are living near our store would be our possible customers. Descriptive definition of the project The study is about a food kiosk catering street foods as its menu. The objective of the proponents in making this business possible is to make an impression that usual Filipino street foods that we encounter can also be safe and be complemented to other dishes. Our business wants to emphasize that aesthetics, appearances, presentation of food, personal trust and interaction with our customers are the most important criteria for assessing food safety as well as meeting our customer’s needs and wants. People in all walks of life can now have the perception that street foods are not just an alternative food if they want to be a spend thrift but rather these are also foods which will delight them and will give them satisfaction beyond their expectations. General Objectives: To be able to change the perception of people regarding safety and cleanliness of street foods. To increase the level of awareness of customers on the different ways that the street foods can be introduced from a simple and ordinary recipes to a nutritious, stylish and savoury dishes or cuisine. To line up with other competitors using our unique approach in catering street foods. To offer an affordable but delicious and a satisfying street foods. Every enterprise is build primarily to earn profit. But aside from earning profit, the enterprise is also aiming to accomplish the following: SHORT-TERM OBJECTIVES This are the specific objectives that the enterprise would want to pursue after one (1) year of its normal operation. 1. To be known in the public and earn customer satisfaction. 2. To have 10% net profit. INTERMEDIATE OBJECTIVES This are the specific objectives that the enterprise would want to pursue after five (5) years of its normal operation. 1. To maintain customer’s loyalty. 2. To stay competitive in the industry. 3. To have more customers. 4. To increase the net profit of up to 25% of the sales. LONG-TERM OBJECTIVES This are the specific objectives that the enterprise would want to pursue after ten (10) years of its normal operation. 1. To stay competitive in the industry. 2. To sell the products through delivery. 3. To have online selling. 4. To have branches over Metro Manila. 5. To increase the net profit up to 40% of sales Project timetable and status Gantt chart Activities Month WEEKS Processing of different business permits Processing the documents for leasing the business location Purchasing And installation of machineries and equipments Hiring and Training of employees Preparation of other business operational materials Start of the business operation NOVEMBER 1 2 3 4 DECEMBER 1 2 3 4 JANUARY 1 2 3 4 FEBRUARY 1 2 3 4 Nature of the industry Food Service Industry Food is a basic necessity. The industry which deals with preparing food items/products refers to the food service industry. The food service industry is and will always remain in high demand because of its genre. These industries include restaurants, fast foods, school and hospital cafeterias, catering operations, food carts and food trucks etc. Restaurants and fast foods mainly contribute to the food service industry. â€Å"Fast food† generally refers to the type of restaurants that sell quick, inexpensive take-out food. During a relatively brief period of time, the fast food industry has helped to transform not only diet, but also landscape, economy, workforce, and popular culture. The extraordinary growth of the fast food industry has been obsessed by fundamental changes in society. Restaurants and fast foods are meant for same services except that restaurants offer a large menu including a variety of cuisines as compared to fast foods, which usually offers a small menu with quick service. Another difference between a restaurant and fast food is, restaurants offer meals that are cooked and prepared and is eaten at the premises while fast food usually is pre-cooked meals or serves meals that are cooked easily. Like every other country, the food industry has flourished very well in Philippines. Filipinos love to eat and that’s the reason why you will see a lot of restaurants and fast foods restaurants scattered in the cities. These restaurants and fast foods can be local or international food chains. Filipino food and chefs are considered one of the best in the world. It is hardly surprising that Filipino food is often labelled as somewhat strange (like the â€Å"balut† for example) but in its own way, its food is a unique mixture of eastern and western cuisines and reflects the history of Philippines. The Filipino food includes dishes and cooking procedures from China, Spain, Mexico, United States, and more recently from further abroad. However, what makes them Filipino is the history and society that introduced and adapted them; the people who turned them to their tastes and accepted them into their homes and restaurants, and specially the harmonizing culture that combined them into modern Filipino fare. Some of the popular fast food chains of Philippines are Jollibee, McDonald, KFC, and Chowking, etc. and popular restaurants are Max Restaurants, RACKS,KAYA, and a lot more. Attracting a huge crowd to restaurants or fast foods require more than just good food. Though important, good food is only a part of the total dining experience. Equally important is believed to be the way people feel while in the restaurant. This physical and emotional response is a result of the atmosphere, the total environment to which customers are exposed. The proper atmosphere can make the food, service and whole dining experience seem better. For that reason a restaurant or a fast food must take care the cleanliness of the place and freshness of the food and ambiance in order to please the customers. (www. scribd. com/doc/675267/kalye-ocho-feasibility-study) Mode of financing The partnership shall be composed of five proponents who will have a mutual contribution of money to a common fund. The proponents agreed to contribute the following amounts stated below with the corresponding percentage of share. Mode of Financing Partners Contribution Percentage Potolin, Riza B. 150,000 20 % Benoza, Kristine Joy D. 150,000 20 % Bruno, Sharon Joy G. 150,000 20 % Sarigumba,April Ann J. 150,000 20 % Quirante, Mark Cedie 150,000 20 % Total 750,000 100% Investment cost Machinery and Tools 62,809. 49 Office Supplies 3,020 Kitchen Utensils 4,139 Rent expense 180,000 Total 249,968. 49 Market Feasibility Marketing is a system of business activities designed to plan, price, promote and distribute want-satisfying goods and services to present and potential customers. It is considered as the lifeblood of every business transactions because it is a strategic way on how to cope up to the needs and wants of the costumers, finding opportunities regarding it, introduce and market the product, achieve customer’s loyalty and patronage. The objective of the proposed project is to delight the customers, not just by meeting their expectation but rather exceeding and going extra mile. Moreover, it’s about profitability. Marketing aspect serves as the basis of the financial section through the projected demand. Every business is practically aspiring for productivity but practically in order to last in the business world the first thing to take into consideration is the target market. The costumers will be the key factor to achieve the objectives of the organization. Finding opportunities and spotting the right market are both important in establishing a business. Knowing customer’s demand and supplying them right products at reasonable prices. Management Feasibility One goal of this study is to have an effective and efficient business organization. Partnership type of business is more efficient to operate as a saying goes that â€Å"Two is better than one†. The combine ability, skills, knowledge and resources of partners will become the strength of the business. Technical Feasibility This defines the description of the business and nature of the industry. It also focuses the production process, from the raw materials up to the finish products that will be served to the customers. Also the quantity and quality of the products that will be sold. Financial Feasibility The proponents decided to contribute P 150,000 each in order to come up with the required capital amounted to P 750,000. This study focuses on the cost of the proposed business and all the expenses that may be incur in operating the business. The business will have major assumption, financial projection for five years which include income statement, balance sheet and cash flow. Socio – Economic feasibility The objective of our business is not only focusing on the profit but also for economic benefits such as providing employment to some unemployed people. Helping government through payment of right tax as well as to the local producer who will be benefited also. CHAPTER II MARKETING STUDY General market description Marketing is a system of business activities designed to plan, price, promote and distribute want-satisfying goods and services to present and potential customers. It is considered as the lifeblood of every business transactions because it is a strategic way on how to cope up to the needs and wants of the costumers, finding opportunities regarding it, introduce and market the product, achieve customer’s loyalty and patronage. This aspect includes the following topics: demands, supply, market share, demand-supply analysis, marketing programs and systems and forms design. The objective of the proposed project is to delight the customers, not just by meeting their expectation but rather exceeding and going extra mile. Moreover, it’s about profit ability. Marketing aspect serves as the basis of the financial section through the projected demand. There can be no discussion of profitability or of other aspects of the study; if in the first place, there is no demand or market. Every business is practically aspiring for productivity but practically in order to last in the business world the first thing to take into consideration is the target market. The costumers will be the key factor to achieve the objectives of the organization. Finding opportunities and spotting the right market are both important in establishing a business. Knowing customer’s demand and supplying them right products at reasonable prices. (www. scribd. com/doc/675267/kalye-ocho-feasibility-study) Size of the market Demand It is very essential to know the demand of our products in order to answer needs and wants of our target market; students, employees of the nearby business establishments, passersby, tenants of apartments and condo near to our business location and . etc. Knowing the demand will help us to determine the trend for our products. Past 5-year demand Since there is no statistical data recorded in NSO and DTI regarding the demand for street foods, past demand is computed by getting the target population in Brgy. Malamig Mandaluyong City for the year 2009 2013 multiplied by the annual growth of population in Mandaluyong City. Past 5-Year Demand Year Population Annual Growth Demand 2009 6,890 1. 67 11,506 2010 7,007 1. 67 11,702 2011 7,124 1. 67 11,897 2012 7,241 1. 67 12,092 2013 7,358 1. 67 12,288 Total 35,620 1. 67 59,485 Projected 5-year demand The annual projected demand was obtained by multiplying the population to the projected annual growth of Mandaluyong City. Projected 5-Year Demand Year Population Annual Growth Demand 2014 7,475 3 22,425 2015 7,592 3 22,776 2016 7,709 3 23,127 2017 7,826 3 23,478 2018 7,943 3 23,829 Total 38,545 3 115,635 Study of competitors 1. Chickboy – a fastfood who caters pork BBQ. 2. Chowking – a fastfood who caters siomai. 3. Street vendors – there are lot of street vendors who are also offering the same products that we cater such as kwek-kwek, isaw, fishball, pork BBQ and chicken skin. 4. Carenderia (5) – there are five carenderia near to our business location who also offering Pork BBQ as one of their dishes. Demand-supply analysis Year Demand Supply Unfilled Demand 2014 22,425 19,958 2,467 2015 22,776 20,271 2,505 2016 23,127 20,583 2,544 2017 23,478 20,895 2,583 2018 23,829 21,208 2,621 Total 115,635 102,915 12,720 Market Share Analysis Every business must determine their market share that will serve as basis of marketing strategies of the establishment. It will define the extent of market that we need to satisfy. Out of the total available market which is 11 %, we made our capacity to supply based in our resources. We have 1 counter, 1 cashier, 2 burners, 2 kitchen stewards and each product requires 10 minutes of preparation. Our store hours are from 8 AM – 9 PM, and our market share will be 6 %. They all increase by 5% every year because of the promotional tactics provided by the business. Year Demand Market Share 2014 22,425 1,346 2015 22,776 1,367 2016 23,127 1,388 2017 23,478 1,409 2018 23,829 1,430 Total 115,635 6,938 Proposed marketing program 1. Product Strategies As the result of our survey, youth are the one who have high percentage saying that they are fond of eating street foods. This will serve as the competitive advantage of our business enable to penetrate to the market. The products will be cooked in its traditional way in able to maintain the original taste of these foods. But, presentation will be something different. 5-Street Kiosk wants to emphasize the importance of aesthetics; appearance and food preparation enable to attract customers as well as to achieve customers delight through safe and quality products. For takeout products it will be packed in a paper bag. 2. Place Strategies 5-Street Kiosk will be located beside PLDT building and in front of Rizal Technological University. It would be the strategic location of our business because the students and employee of different business establishments near to our location would be our possible customers. Moreover, the location is also near to Boni Market, Topway supermart where we can have easy access to our raw materials that will be needed in our daily operations. 3. Pricing Strategies We used cost plus strategy in order to set the price of our products. The computation would be: Purchase Cost + Operating Cost+ mark-up=Selling Price 4. Promotion Based on the response of our survey, posters (54%), Flyers (23%), website (18%), are the top three advertising tools that our customers want us to use in promoting our business. System and forms design Since we are just starting and it is small scale business, the group decided that we handle the business manually. One person will take the orders of customers then to cashier for payment and to the kitchen steward who is responsible for doing the orders of customers. Chapter III- TECHNICAL STUDY The products/ services Kwek – kwek is actually a hard boiled quail egg deep fried in an orange batter / coating. The sound of â€Å"quail-egg† said quickly with the local accent made the words mesh together and sound as it is called now, Kwek-kwek. This is sometimes also called â€Å"itlog ng pugo. † Isaw is made from barbecued pig or chicken intestines. The intestines are cleaned, turned inside out, and cleaned again, repeating the process several times Chicken Skin- chicken skin battered and deep fried. Adidas – chicken feet, marinated and grilled or cooked adobo style. Pork Barbeque – marinated pork pieces grilled on skewers. Calamares – deep-fried squid in batter. Betamax – curdled chicken or pork blood, cubed and grilled Siomai – steamed pork dumplings. Banana-Que or Banana-Q This one is a very popular Filipino street food often served as a â€Å"mirenda,† meaning â€Å"snack. † This is a local banana, known as â€Å"†saba,† deep fried in a caramelized sugar coating and then poked with a stick to look like your average back yard BBQ. Don’t be fooled though as this BBQ is nothing like those July 4th American skewers. Banana-Ques are a sweet treat for a lazy afternoon day. Balut – hard-boiled duck egg with fetus Mais Con Yelo – sweet corn, milk and sugar topped with shaved ice. Halo- Halo is a popular Filipino dessert that is a mixture of shaved ice and evaporated milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl. Banana Con Yelo – a caramelized plantain slices served with crushed ice. Sorbetes – is the traditional variation of ice cream made in the Philippines. Peddled by street hawkers, it is usually served with small wafer or sugar cones and more recently, bread buns. It is uniquely made from coconut milk, unlike other iced desserts that are made from animal milk. Turon – is a Filipino snack made of thinly sliced bananas (preferably saba or Cardaba bananas) and a slice of jackfruit, dusted with brown sugar, rolled in a spring roll wrapper and fried. Minatamis na Saging – is cooked by sweetening the banana in a mixture of brown sugar, salt, vanilla extract and water. Buko Juice – is the clear liquid inside young coconuts (fruits of the coconut palm). Sago’t Gulaman – a refreshingly cold drink made out of tapioca and jelly. Iced Tea – is a form of cold tea, usually served in a glass with ice. Buko Pandan is essentially a street food sold almost everywhere in the country along with other ice-cold drinks like sago (tapioca or pearl balls with iced water sweetened with melted panocha or palm sugar), gulaman (a similar panocha-sweetened iced drink but with cubes of agar-agar in lieu of tapioca balls) or gulaman at sago, a panocha-sweetened drink with a combination of tapioca balls and agar-agar cubes The quantity and quality of the product/service to be produced/sold We compute the quantity of our product to be produce daily. KWEK-KWEK ( 12 pcs. ) Quail Eggs (1 dozen = 15 pesos) Flour (36 pesos) Corn Starch (1/4 kilo = 10 pesos) Cooking Oil (1 liter = 70 pesos) Total = 131 pesos BARBECUE ( 30 pcs. ) Pork Butt or belly (1 kilo = 160 pesos) Soy sauce (6 pesos) Ketchup (1 bottle = 22 pesos) Onion (3 pesos) Garlic (5pesos) Sugar (24 pesos) Salt (5 pesos) Total = 225 pesos PORK SIOMAI Ground Pork ( 1 kilo = 160 pesos ) Onion (3 pesos) Carrots (5 pesos) Salt (5 pesos) Siomai wrapper (15 pesos) Egg (2pcs = 12 pesos) Pepper (5 pesos) Soy Sauce (6 pesos) Calamansi (1/4 kilo = 10 pesos) Total = 221 pesos CALAMARES ( Salt (5 pesos) Squid (1 kilo = 220 pesos) Egg ( 1 piece = 6 pesos) Pepper (5 pesos) Cooking Oil (1 bottle = 70 pesos) Total = 306 pesos BETAMAX ( 16 pcs. ) Chicken blood (1 kilo = 55 pesos) Vinegar (6 pesos) Total = 61 pesos ADIDAS ( 20 pcs. ) Chicken feet (1 kilo = 55 pesos) Soy sauce (6 pesos) Salt (5 pesos) Pepper (5 pesos) Ketchup (1 bottle = 22 pesos) Stick (5 pesos) Total = 98 pesos ISAW ( 30 pcs. ) Chicken’s intestine (1 kilo = 55 pesos) Soy sauce (6 pesos) Salt (5 pesos) Pepper (5 pesos) Ketchup (1 bottle = 22 pesos) Stick (5 pesos) Total = 98 pesos BANANAQUE ( 30 pcs. ) Saging saba ( 60 pcs. 100 pesos) Brown sugar (32 pesos) Cooking oil (70 pesos) Total = 202 pesos TURON ( 30 pcs. ) Saging saba (15 pcs. – 25 pesos) Lumpia rapper (20 pieces = 16 pesos) Brown sugar ( ? kl. 20 pesos) Cooking oil (70 pesos) Total = 131 pesos SAGO’T GULAMAN ( 15 cups ) Sago (4 cups = 40 pesos ) Gulaman ( 2 packs. 30 pesos) Milk ( 1 can = 38 pesos ) Total = P 108. 00 Halo-Halo ( 15 cups ) Banana (3 pcs. = 5 pesos ) Sugar ( ? Kl. = 16 pesos ) Milk ( 2 cans = 64 pesos ) Kaong ( 1 bottle = 25 pesos ) Nata De Coco ( 1 Bottle = 25 pesos ) Sweet Corn ( 1 can = 20 pesos ) Ube ( 1 Bottle = 28 pesos ) Total = P 183. 00 The production/service process Machinery/ tools needed Description Function Quantity Unit Cost Total Cost Computer Set Used to store and record data 1 15000 15000 Telephone For communication and business transaction purposes 1 1000 1000 Refrigerator Use to reduce the rate of spoilage of the food items 1 12500 12500 Freezer Used for cooling purposes and stores perishable goods 1 8,000 8,000 Ice Crusher A device use to crushed ice for cold food items 1 450 450 Exhaust Fan Used to sucks hot air out in the kitchen to maintain proper ventilation 1 550 550 Gas Stove Burner Used to cooked food items 2 3860 3860 Rice Cooker Used for cooking rice 1 1249. 50 1249. 50 Used for baking, broiling, heating food items 1 2349. 99 2349. 99 Television For 1 10000 10000 Steamer For steaming purposes 1 1850 1850 Electric Fan For ventilation purposes 5 1200 6000 Utensils Frying Pan A kitchen utensil design use to fry, to saute, and to sear food 1 500 500 Chopping Board A kitchen utensil use as a surface in slicing and cutting 1 100 100 Knife Set A kitchen utensil use in slicing and cutting foods,etc. 1 495 495 Tong A kitchen utensil used for handling food items in grilling 2 94. 50 189 Spoon and Fork A kitchen utensils used for mixing, stirring food items. It is also the primary utensils used in eating. 3 dozen each 105 630 Plate A broad and flat kitchen utensil on which food is serve. 3 dozens 150 450 Bowl A round kitchen utensil mainly used for holding foods especially liquids. 2 dozens 120 440 Spatula A kitchen utensil used in lifting, flipping and spreading food substance. 2 65 130 Pitcher Used to hold water and other drinking substance 3 125 375 Ice Cream Scooper Used to scoop ice cream 2 55 110 Drinking Glass Used for drinking purposes 3 dozens 240 720 Supplies Ballpen Used in writing purpose 12 5 60 Calculator Used for computation 1 110 110 Notebook Used for recording and reference purposes 2 25 50 Stapler Used to compile files 2 55 110 Pot holder Used to hold hot kitchen equipments 2 25 50 Sponge and scrubber Used to scrub plates and other utensils 10 15 150 Dishwashing Liquid Used to clean kitchen utensils 10 50 500 CleaningTowel Used to dry hands and for sanitation purposes 2 dozens 150 300 Broom Used to sweep the floor 2 120 240 Dustpan Used to collect duct and waste 2 50 100 Tissue Paper For sanitary purposes 3 packs 110 330 Paper Bag For food take out purposes 500 pcs. 500 500 Paper Cups For takeout drinks purposes 10 packs 52 520 Capacity, design, and sources Raw materials and their resources Raw Materials Quantity Unit Price Total Cost Chicken intestine 5 kls. 55 275 Pork Kasim 5 kls 155 775 Ground Pork 5 kls 160 800 Chicken Blood 5 kls 55 275 Chicken Feet 5 kls 70 350 Chicken Skin 5 kls 55 275 Vinegar 1 liter 22 22 Ketchup 1 liter 58 58 Soy Sauce 1 liter 20 38 Salt 1 pack 15 15 Sugar 3 kilo 32 96 Nata De Coco 5 bottles 25 125 Kaong 5 bottles 25 125 Ube 4 bottle 28 112 Milk 5 cans 36 180 Siomai wrapper 50 pcs 15 400 Oil 2gallons 250 500 Food coloring 1pc 5 5 Flour 1kilo 36 36 Quail eggs 5dozen 15 75 Lumpia wrapper 10 tanda 8 80 Saging saba 200 pcs. 5 php/3 pcs. 335 Juice 7 packs 28 196 Gulaman 5 cups 25 125 Sago 5 cups 25 125 Fishball 5 kls. 40 200 Stick 5 packs 10 50 Total 5,648/ week Labour needed- skilled and unskilled Our business needs one store manager, two kitchen steward and one cashier. Plant/store location Our store location will be at Brgy. Malamig Boni Avenue, Mandaluyong City. In front of Rizal Technological University and besides the PLDT office building. Plant/store lay-out Structure specification Total project cost List of estimated production, overhead costs, operating expenses Expenses Amount Workers/Employees (2 kitchen steward only because the partners will be the one who assumes the responsibility of being a store manager and cashier) P 12,000 x 12 = P144,000 Plant/Store Rent P 15,000 x 12 = P180,000 Utilities ( telephone, water, electricity ) P 3,000 x 12 = P 36,000 Raw Materials P 5,648 x 48= P 271, 104 Total Expenses P 631,104 CHAPTER IV- MANAGEMENT STUDY Management is one of the important aspects in establishing a business. It is the performance of conceiving and achieving desired results by means of group effort consisting of utilizing human talents and resources. Therefore, management is considered as the force that runs an enterprise and is responsible for its success or failure. The overall implementation plan is discussed in the organization and management study. This aspect includes a study of the officers and key personnel, basic consideration in forming the organization, form of ownership, organizational chart and project schedule. The objective of the management aspect of a feasibility study is to determine the option effectiveness of the organizational setup and the qualifications of the individuals who will make up the organization. This aspect will determine the successful realization of the project study. Basic considerations in forming the organization Form of ownership The enterprise shall be a partnership type of business organization, in which all of the partners will continue what they agreed upon in the formation of the said enterprise. As to its liability to the third person, it is a general partnership. All the partners are general partners who are liable to the partnership’s creditors to the extent of their personal property. As to its duration, it is a partnership at will in which no time is specified. It is a partnership that is not formed for a particular partner’s mutual agreement or by the will of anyone of the partners. As to its management, the enterprise will designate a managing partner who will be Ms. Riza B. Potolin. The said managing partner shall be responsible for the overall management function. Organizational structure Job Title Job Description Job Specification Store Manager -Responsible for the overall supervision of all other managers and subordinates. -Responsible for the administration of all the management functions- planning, organizing, controlling and directing -Handles the implementation of the policies, rules and regulations throughout the organization. -Monitors the performance of his subordinates. -Responsible for the overall ongoing production operations including inventory control, equipment maintenance and Quality Control/Food Safety Inspection -BSBA Management graduate -At least 2 years of managerial experience and has a higher degree of academic preparation -20-25 years old, -Male or female -Highly intelligent and very good in decision making -Creative and imaginative -Hardworking and good in handling people -Have good communication skills -Computer literate Cashier -Greet customers at all times -Handles money/sales properly -Ensures good customers relations by giving friendly service -Graduate of any business course -Hardworking and highly motivated -18-25 years old -Female -Computer literate Kitchen Steward -Ensures the quality products -Responsible for the cleanliness of all kitchen tools and equipments -Minimizes the wastage of raw materials -Responsible for the safety of all foods -High school graduate. -20-28 years old -Male Hardworking and highly motivated Policies Hygiene and Sanitation All employees must observe the highest standard of hygiene and sanitation. Employees must be well-groomed and continue with their work, wearing clean and proper attire. For this purpose, the tem â€Å"well-groomed† shall mean proper haircut, cut fingernails, use deodorant, and clean and regularly washed hands. For this purpose, the term â€Å"clean and proper attire† shall likewise include newly -washed and properly-ironed attire, no excessive dirt on clothes and shoes, and proper and complete company uniform worn properly Arrival and Departure of Employees All employees regardless of status and rank, must submit all personal belongings for inspection upon entering and leaving the company premises. Procedure for Notices/Bulletin Boards Management shall post all notices, announcements and memoranda of general application on the bulletin board. Ignorance is not an excuse and it is incumbent on each employee to regularly check the bulletin boards for new notices, announcements or memoranda. No employee is allowed to post or remove any document on the bulletin board without the prior permission from the management. Notice of Disciplinary Action In accordance with the due process requirements of the Labour code, as amended, all employees found or reported to have committed a violation of the company rules and regulations shall be given a written notice to explain, and shall be given the opportunity to explain why no disciplinary action should be imposed against him. Thereafter, any disciplinary action to be imposed by the management shall again be indicated in writing and duly furnished to the affected employee. Training and development It is an educational process where employees can learn new information, re-learn and reinforce existing knowledge and skills, and most importantly have time to think and consider what new options can help them improve their effectiveness at work. Effective trainings convey relevant and useful information that inform participants and develop skills and behaviours that can be transferred back to the workplace. The goal of training is to create an impact that lasts beyond the end time of the training itself. The focus is on creating specific action steps and commitments that focus people’s attention on incorporating their new skills and ideas back at work. In general, trainings involve presentation and learning of content as a means for enhancing skill development and improving workplace behaviours. Our trainings includes attending seminars that is related to our business and could be a help for the development to our business as well as to our employees. Salaries, wages, and benefits Salaries and Wages All employees shall receive their respective salaries or wages as provided in their Contracts of employment every 15th and last day of the month. Cut-off for payroll computation is every 10th and 25th of the month. Overtime Pay Employees may be required to work beyond their shift or even on rest days due to work requirements. Every effort should be made to avoid unnecessary overtime work and to keep work within reasonable limits. All overtime work should have prior written approval from the Store Manager. Every employee should file their overtime slips within the pay-period to be compensated. No overtime slip, no overtime pay. Holiday Pay Every employee shall be provided with a rest period of twenty-four (24) hours after every six (6) consecutive normal working days. The following shall be considered regular holidays: New Year’s Day-January 01 Maundy Thursday movable date Good Friday movable date Araw ng Kagitingan April 09 Labour Day May 01 Independence Day June 12 National Heroes Day last Sunday of August Ramadan movable date Bonifacio Day November Christmas Day December 25 Rizal Day December 30 The following shall be considered special holidays: All Saints Day November 01 Last day of the Year December 31 Work performed on a regular holiday shal