Organizational Plan FS

7/27/2019 Organizational Plan FS

http://slidepdf.com/reader/full/organizational-plan-fs 1/8

Feasibility study | Organizational Plan

40 |

IV. ORGANIZATIONAL PLAN

Management is viewed more broadly as the direction and coordination of the human and

non-human organization to achieve outputs that meet the needs of external users. The basic aim

of the management aspect is to have an effective organization that will help carry out the

objectives of the business.

This chapter will discuss the legal form of business, organizational structure, and

qualifications of the officers, job description, duties and responsibilities of all personnel, their

compensation, benefits and condition.

A. LEGAL FORM OF BUSINESS

The organization of the business is a partnership type. By the articles of

partnership, partners bind themselves to contribute money, time and expertise to the operation of

the business. The partners will equally contribute money and divide the profits equally among

themselves. The proposed business will be consisting of the following partners: Mary Chienny

Anne M. Hocosol, Mari Sapinoso and Federico I. Cancino Jr.




41 |

Table 47

Legal Documents

Document Amount Fee (Php)

Business Permit P1,000.00

Community Tax Certificate 500.00

Documentary Stamp Tax Form 125.00

Name Reservation-Security and Exchange 120.00

Printing of Invoices and Receipts 1,800.00

Registration of Articles and Co-Partnership 1,000.00

Registration – Bureau of Internal Revenue 500.00

Security and Exchange Commission Fee 1,015.00Other Documents 120.00

TOTAL P6,180.00

B. ORGANIZATIONAL STRUCTURE

The proposed business will have a total of five (5) employees — a manager, two (2) cooks

and two (2) shop assistants. The business will adapt the line and staff type of organization where

in the manager will have the direct supervision and control over his employees. The manager

will be expected to handle proper recording of daily transactions. The two (2) cooks and two (2)

shop assistants will be expected to perform all the duties and responsibilities in production to

serve the customers.




42 |

Figure 11 Organizational Chart

C. QUALIFICATIONS OF OFFICERS

This section will discuss the qualifications and requirements of the employee needed on

the business. It will also discuss the job description of the employees in order to know what the

function of each employee is.

Table 48

Job Specification

Position No. of Employees Requirements

Manager 1

Male or Female, 21-26 yrs. Old,College Level, Business Administration

Strong leadership skills.

Cook 2

Male or Female, 18-40 yrs. Old,High School Graduate

With pleasing personality1 year experience in cooking in any

food stall

Service Crew 2

Male or Female, 18-40 yrs. Old.

High School GraduateWith pleasing personality

Hardworking, knowledgeable incustomer service

Manager (1)

Cook (2) Service Crew (2)




43 |

Table 49

Job Description

Position Job Description

Manager

Effectively manage employee turnover. Provide a positiveworking environment and handle employee issues appropriatelyand in a timely manner.

Utilize labor management tools, including effective scheduling,to maximize productivity, profitability and margins.

Encourage store employees to take ownership for their performance and career development plans; follow up on a

regular basis.

Provide exceptional customer service and ensure the employeesalso provide the same level of service.

Communicate, execute, and manage marketing and

merchandising programs.

Manage store revenue, including cash handling, depositreconciliation and delivery of deposits to bank.

Manage speed of service results, controls inventory that is used

for service orders, and is responsible for the overallorganization and appearance of the service center.

Cook

Inspect food preparation and serving areas to ensure observanceof safe, sanitary food-handling practices.

Observe and test foods to determine if they have been cookedsufficiently, using methods such as tasting, smelling, or

piercing them with utensils.

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and

equipment.

Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.




44 |

Coordinate and supervise work of kitchen staff.

Service Crew

Assist in kitchen processes and ensure customers have an

enjoyable customer service

Taking orders, serving food and handling payments

Clearing off and setting tables, stocking supplies, cleaningdishes and dropping off food, beverages and condiments

Ensure to give the needs of the customers

D. OFFICE EQUIPMENT

Table 50 shows the furniture in needed in the office with its unit cost and total costs. This

is needed for the manager to have a working area and keep file records and a space for the

employee meetings.

Table 50

Furniture and Fixtures

Furniture Quantity Unit Cost Total Cost

Office Table 1 P2,500.00 P2,500.00

Office Chair 3 499.00 1,497.00

Filling Cabinets 1 1,500.00 1,500.00

P5,497.00

Office Supplies

Office Supplies Quantity Unit Cost(PhP)

Total Cost(PhP)

Paper 1 rim 130.00 130.00

Ballpen 1 box 60.00 60.00

Calculator 1 580.00 580.00

Total 770.00




45 |

E. GANTT CHART OF ACTIVITIES

Table 39 shows the plan of activity to be done by month before the start of operation.

Table 51

Gantt Chart

Activity Duration (In Month)

1 st

2 nd

3 rd

4 th

5 th

1. Preparation of

feasibility study

2. Sourcing of funds

3. Site selection

4. Development of

prospective

5. Procurement of furniture and fixtures

6. Registration of

business

7. Hiring of employees

8. Promotion

9. Start of operation

F. ADMINISTRATIVE EXPENSES




46 |

Table 52

Projected Annual Salaries

Position Monthly Salaries(PhP)

Annual Salaries(PhP)

Manager 18,000.00 216,000.00

Cook 1 12,000.00 132,000.00

Cook 2 12,000.00 132,000.00

Service Crew 1 9,600.00 105,600.00

Service Crew 2 9,600.00 105,600.00

TOTAL 57,600.00 691,200.00

Table 53

13th

Month Pay

Position Annual Salaries

(PhP) 13

tMonth Pay

Manager 216,000.00 18,000.00

Cook 1 132,000.00 11,000.00

Cook 2 132,000.00 11,000.00

Service Crew 1 105,600.00 8,800.00

Service Crew 2 105,600.00 8,800.00

TOTAL 691,200.00 57,600.00

Table 54

Phil Health Premium Contribution

Position PhilHealth

(PhP) Annual

Contribution

ER EE Total

Manager 225.00 225.00 450.00 2,700.00Cook 1 137.50 137.50 275.00 1,650.00

Cook 2 137.50 137.50 275.00 1,650.00

Service Crew 1 100.00 100.00 200.00 1,200.00

Service Crew 2 100.00 100.00 200.00 1,200.00

8,400.00




47 |

Table 55

Employer’s Share

Position SSS AnnualContribution

ER EE Sub Total

Manager 1,060.00 500.00 1,560.00 12,720.00

Cook 1 777.30 366.70 1,144.00 9,327.60

Cook 2 777.30 366.70 1,144.00 9,327.60

Service Crew 1 636.00 300.00 936.00 7,632.00

Service Crew 2 636.00 300.00 936.00 7,632.00

46,639.30

Home Development Mutual Fund

Position Monthly Salaries HDMF Sub Total Annual

EE ER

Manager 18,000.00 180.00 P360.00 540.00 6,480.00

Cook 1 11,000.00 110.00 220.00 330.00 2,640.00

Cook 2 11,000.00 110.00 220.00 330.00 2,640.00

Service Crew 1 8,800.00 88.00 176.00 264.00 2,112.00

Service Crew 2 8,800.00 88.00 176.00 264.00 2,112.00TOTAL 15,984.00

Organizational Plan FS

Documents

Transcript of Organizational Plan FS