Project Background

Background of the Study

The Accountafe’s vision is to be the lead study purpose café
here in La Trinidad to give comfort for the students. In line
with this, an income generating project has been proposed to make
our purpose to build study café located in Buyagan La Trinidad
Benguet. The Project has been proposed with the following
mission:
1. Product Mission - Provide customers the finest quality
beverage using both locally-produced and commercially-used
coffee beans in the most efficient time.
2. Community Mission - Provide community support by
promoting “No to Plastic Cups” for Dine-in and take out
service and to provide job.
Objectives
The objective of the study is to establish a Cafe shop to be
named Accountafe, an income generating project that will help
provide job for students. The study will analyze the viability of
the shop enterprise along the following business aspects:
Marketing, Production, Personnel and Financial.
Specific objectives:
1. To present the proposed coffee shop business and its
planned area of operation;
2. To determine the target market and effective marketing
strategies for the coffee shop;
3. To identify the viable service scheme, technical and
operational processes that can be utilized by the
business;
4. To formulate the appropriate organizational structure
for the efficient implementation of the proposed business;
5. To assess the financial viability of the proposed
coffee shop and to evaluate the financial performance of
the project; and 6. To recommend specific courses of
action based on the findings of th stud

MARKETING ASPECT
 The market and demand are analysed in this aspect to
determine if there is a gap that the present market hasn’t
satisfied of which serve as a guide in ascertaining the
competitive position of the proposed business in the industry. It
also tackles the results of the survey conducted by the
proponents to the accountancy students of Cordillera Career
Development College at Buyagan, Poblacion, La Trinidad, Benguet
which is the prospective location of the business.

MARKET ANALYSIS
1. Segment rivalry: at present, coffee businesses have high
competitors. There are so many productions and coffee shops, most
of which present different quality, taste and decoration to the
factors of choice for costumers. Therefore, Accountafe would
emphasize more on quality of education specially to accounting
students following sales point. Giving costumers more value when
compared with their money is ensured by means of education
(tutorials, books, magazines, etc.) and by incorporating good-to-
excellent products which attributes at a lower cost.
2. Bargaining power of buyers: bargaining power of buyers is high
because there are so many products such as several beverages,
several food sets and others. Therefore, it can attract customer
to buy products from Accountafe because it can respond customer
need in variety.
3. Threat of substitute products: For the coffee-drinking lover,
in their opinion, they cannot find some products to substitute
coffee. While other customers, fruit beverages would be the other
choice.
4. Threat of new entrants: Entrants in coffee business or other
competitors is easily done, because investment would be low
budget to high budget. Therefore, coffee business has high
competitors.
To sum it up, coffee business is high in competition.
Therefore, it should use market strategies for establishing brand
loyalty. The results of brand loyalty include buyers’ repeat in
buying and would be an important factor to expand new market.
Therefore, they should emphasize on quality of products, deeply
understand customer insight and approach their customer needs.
TARGET MARKET
Accountafe coffee shop will be located at Western, Buyagan
Rd, Poblacion, La Trinidad Benguet in front of Cordillera Career
Development College(CCDC). The business target market are the
students taking up Accountancy on the college level and senior
students taking Accountancy and Business Management strand. The
secondary market is the college students of Cordillera Career
Development College and other walk in residents residing near the
location of the coffee shop.

Source of Data
In order to determine the demand from the target market,
the proponents first visited the CCDC-REGISTRAR to gather
information regarding the population of Accountancy college
students and senior high students on the strand of Accountancy
and Business Management(ABM).
From the gathered data, the following target markets have
the following population enrolled this semester.
Table 1: Cordillera Career Development College Accountancy Population
No. of students
College students(Accountancy) 216
Senior High Students 81
Others 100
TOTAL 397

From the data gathered, the proponents used the Slovin’s

Formula in determining the sample size. According to the Oxford
Universal Dictionary Illustrated (2003), sample size is a
relatively small quantity of material, or an individual object
from which the quality of mass, group or species which it
represents may be inferred.
Slovin’s Formula: n=N/[1+(Nx5%)]
n=
n=
Result of the Questionnaires Distributed and Interpretation
General Information
Number of female and Male Respondents
 Choices No. of Respondents Percentage
Male 63
Female 27
Total 100

Preference of Respondents as Reasons Going in a Coffee Shop

Choices No. of Respondents Percentage
Studying 45
Get together 32
Café hunting 11
To be alone 12

Preference of Respondents as if They Tried Studying in a Coffee Shop

Choices No. of Respondents Percentage
Yes 53
No 47

Preference of Respondents as to What They like most in a Coffee Shop

Choices No. of Respondents Percentage
Ice cream 27
Cakes/cupcakes 13
Mousse 5
Meals 15
Pizza/fries/burger 18
Nachos 18
Waffles 4

Preference of Respondents as to What Drinks They Want aside from Coffee

Choices No. of Respondents Percentage
Fruit shake 36
Milk tea 60
Lemonade 4

Preference of Respondents as to What Characteristics Would Attract Them on a Newly Opened Coffee
Shop
Choices No. of Respondents Percentage
Price 45
Ambiance 15
Location 8
Food 22
Service 10
Preference of Respondents as if They are Interested in this Study Themed Coffee Shop
Choices No. of Respondents Percentage
Very interested 15
Interested 48
Neutral 23
Need more info 9
Not interested 5

The succeeding tables refer to the frequency of ordering

the following menu choices of each respondent in a weekly basis.
A prospective customer regardless of how many times he/she enters
a coffee shop will order only one menu per visit. The frequency
of buying of each prospective customer varies significantly from
time to time.
Demand Analysis
Sales Forecast
Since the coffee shop is just about to begin its operation
and there and there are no sales record yet, the proponent made
use of the frequency of ordering the menu choices of the
respondents in a weekly basis multiplied by four weeks in a month
then 12 months in a year. Projections must however be realistic
and should take into consideration the business trends.
Computation details are found in the computation of the estimated
demand per product in the Financial Aspect. The frequency of
buying is set at how many times a respondent order the menu in a
weekly basis.
Supply Analysis
Demand-Supply Analysis
Product Mix Strategy
Product mix width refers to the number of product lines an
establishment or organization offers. A product has several
facets that a customer consciously and unconsciously evaluating.
This is the core product and the benefits it gives the physical
features that convert the core product into a desirable product
and finally the intangible dimension that is often not expressed
by the customer but is nevertheless important to the total
experience.
Core benefit is the basic need of a customer that a
product satisfies, which refers to the physiological need of
hunger. The physical feature of the need translates into type of
cuisine, taste, presentation of the need and how good the meal
smells. The intangible features of the meal could be the courtesy
with which the restaurant staff serves the food, the atmosphere,
hygiene and food safety standards of the rest. (Sudhir,2008)
Table shows the width of taste of Accountafe’s product mix
which is consisting of seven product lines. Product line depth is
the number of product items in a product line.
Market Timing and Scheduling Strategies
Another aspect of the product life cycle. Any product,
whether it is a restaurant, menu or service style has definite
end. From the time a product is introduced into the market to the
time it is withdrawn from the market goes through four stages of
introduction, growth, maturity and decline.
At the introduction stage, sales are low and therefore,
profits are low. This is because customers are not aware of the
product. A lot of budget is spent in creating awareness, the
advertisement and promotion. Accountafe will offer special
discounts and free taste as introductory offer to get customers
to try the menu. Customer resists change and would need some
strong reasons to change from established practices. This is
stage when the coffee shop products with its core, tangible and
intangible elements must appeal to customer to convince them to
change.
If a product category survives the introductory stage, it
advances to growth stage. It sees improvement in sales and
profitability. The coffee shop gets repeat customers. The
discounted prices may remain or marginally increase by offering
added value to services initially leading to price-increases to
offset the costs of promotion in the introductory stage. The
proponent will think of diversifying into a new segment by
offering varieties to the menu offer. Thus, the coffee shop has
to maintain good customer and supplier business relationships to
have a continuous growth in sales and supply products.
The stage of maturity stays longer when sales plateau. The
coffee shop would then make alterations in its segment strategy
or add menu offer to give new sales. To have additional
customers, the coffee shop will add home delivery services to
expand its business.
 At the decline stage, sales dip and cost of operations
becomes high. The coffee shop may employ cost cutting methods. It
will phase out unsalable products or menus. A variety of snacks
will be added to the menu offering. Accessories, books, toys,
souvenirs will be offered and introduced.
Pricing Strategy
The Shop’s pricing will be comparable to the competition,
but with the value-added feature of immediate service and
convenience. The recipe costing, price list and direct costing
are shown in Appendices 1, 2 and 3 respectively. Based on the
recipe costing and price list, the direct material cost is 35% of
the retail price while 25% percentage is allocated to the direct
labor cost. The remaining 40% is broken down to 15% buffer and
25% markup. Buffer in this case means additional cushion for
increases in prices of inputs. The mark-up is the value added to
the cost price of the product which then becomes the retail
price. Majority of the retail prices fall under the 100-peso
range to present affordability for medium-high quality coffee
beverage. The mean final price of all products for sale is
P58.06. In order to entice potential customers, a “beverage of
the day” on discounted price can be scheduled on off peak months
of December to March.
Channel of Distribution Strategy:
Channel of distribution is a business structure of
independent organizations that reach from the point of product
origin to the consumer with the purpose of moving products to
their final destination consumption (Wikipedia,2011). The success
of Accountafe’s product or service is riding on the quality of
its distribution channels.
The coffee shop will be the producer because it will
actually produce good or the food in the production area which is
the kitchen and then it goes to the customers.
a. Coverage: it will give access to each customer segment by
presenting in point of sale. It will reach its target market.
Product distribution will be intensive making the product
available for sale through possible channel of distribution like
extending its opening time and operation as the need arises.
b. Competency: it has skills and capabilities to communicate and
deliver in value proposition. The value represents the benefits
the customer perceives versus the total costs, risks and the
purchase price the customer pays. Accountafe will win more when
customers perceive its offer is as at great value than
alternatives.
c. Connection: Accountafe will develop social bonds with its
target market.
d. Commitment: it will build a good relationship with its
customers.

Packaging and Labelling Strategy

Accountafe coffee shop will be using paper bags and food
plastic containers.

Promotions
Promotion is a mix of communication concerned with
informing the market about establishment of products, services,
and persuading them to buy it (Sudhir,2008). The tools to be used
by the coffee shop in advertising and promoting its product and
existence are the following:
1. Advertising
The proponent will advertise the coffee shop through
external hoardings hoping to capture the traveling public.
Attractive 4”x5.5” flyers can be done and directly distributed to
the target market inside and outside the campus. The photocopy of
the flyer will cost one hundred fifty pesos (Php 150.00). 2ft. x
5ft. Pana flex board (back-to-back) will be placed in front of
the coffee shop. The use of Pana flex is an effective
advertisement because even during night time, when it is lighted
up, the coffee shop is still promoted. Five thousand pesos (Php
5,000.00) will be spent for the Pana flex.
2. Merchandising
Attractive transparencies to display dish or menu
presentations will be positioned above the cashier’s counter.
This includes the lighting so customers can easily picture the
menu presentations. A 2ft x 3ft floor stand for the tarpaulin for
the stand will be positioned outside the coffee shop door itself.
It will display the menus and specials of the day. Place mat with
printed coffee shop menus will be placed at the tables to promote
the coffee shop specials and benefits.
3. Web Marketing
The coffee shop will use web marketing to reach out to
existing and potential customers more efficiently and cost
effectively with the objective of persuading them to purchase the
product and services of the coffee shop through facebook.
Fb page:
ACCOUNTAFE
We can also promote our shop to this Fb page “The Igorot Sounds
2021”
The Igorot Sounds 2021 owner/admin: Jessa Lalio Mayocdan

4. Internally Controlled Promotions

These promotions are planned by the proponent and will be
executed solely by the snack bar.
 Daily Specials – the proponent will prepare a signature for
the day to create variety and to move slow-moving items.
 Holiday Event – we will offer different promotional
strategies depending on the holiday event. These promotional
tools could be discounted food menu, giveaways and others.

MANAGEMENT ASPECT
 The management aspect implies a clear and precise
identification of duties and responsibilities, flow of authority,
and manpower level requirement. It must be set up for optimum
effectiveness. To achieve these, management must be able to plan
all activities, for the business through human resource,
financial capability and new technologies.
This aspect thoroughly discusses the name of the
organization, its vision, mission and objectives, its logo and
the symbols on it. It also discusses the key officers and
employees of the business together with the general job
description and specific responsibilities. The employee policies
such as attendance policies, sanctions and infractions and
grievance procedure are tackled in this aspect. Furthermore, the
most important policy which is the internal control of an
organization is thoroughly discussed in this aspect.
VISION
To be the leading study purpose coffee shop among
students.
MISSION

 Provide customers the finest quality beverage using both-

locally produce and commercially used coffee beans.
 Provide customers the finest area for studying while having
coffee.
LOGO AND BUSINESS NAME

 Name of the coffee shop

 Logo
Organizational Structure
An organizational structure is a framework that
establishes the relationships between job positions as well as
establishes the channel of communication (Sudhir,2008). It
consists of activities such as task allocation, coordination and
supervision which are directed towards the achievement of the
organizational aims. It can also be considered as the viewing
glass or perspective through which individuals see their
organization and its environment.
Accountafe will be adopting the line structure or line
organization type of organizational structure. It is the simplest
method of administrative organization. The line of command is top
to bottom. It flows on an even basis without any gaps in
communication and coordination taking place.
Job Description and Qualification
A. General Manager
Duties and responsibilities:
1. Responsible for the daily operations of the business and
implementations of the coffee shop’s policies.
2. Responsible for the supervision of production, sales, and
marketing operations.
3. Exercises general supervision over all the employees under
her authority.
4. Responsible for the evaluation of the employee performance.
5. Responsible in hiring and firing employees.
6. Responsible in managing discipline and briefing of the
employees.
7. Meet and greet guest and develop personal guest database to
ensure continued patronage.
Minimum Educational Qualification: Graduate of any 4-year
business course preferably graduate of Hotel and Restaurant
Management.
Skills and Competencies: Thorough knowledge of food and
beverage operations and service; analytical and critical
thinkers.
B. Operations Manager
Reports to: General manager
Job summary: to recommend and meet budgets and goals by
leading a service team that ensures quality service standards
with personalized guest attention.
Duties and Responsibilities:
1. Recommend and monitor budget for a year.
 2. Lead and motivate a service team.
3. Conduct daily briefings ensuring two-way communication,
training and policy information.
4. Control expenses of the coffee shop.
5. Develop innovative ways to create sales and atmosphere for
studying by up-selling menu items, food promotions,
connecting to wi-fi,etc.
6. Schedule rotations of staff and duties and organize extra
hands when required.
7. Ensure safety and hygiene of the restaurant.
8. Maintain discipline and conduct staff appraisals.
9. Responsible for proper billing and cash recovery for
services rendered.
10. Resolve guest and staff complaints.
Supervises: cashier, coffee shop attendant and cook
Minimum Educational Qualification: Graduate of any 4-year
business course.
Skills and Competencies: Thorough knowledge of food and beverage
Operations and service
Guest and Handling skills
Training skills
Etiquettes and manners
Supervisory skills
Personal and well-groomed
C. Coffee Shop Attendant
Reports to: Operational manager
Job Summary: To provide quick, personalized, prompt, efficient
and courteous service to customers at the coffee
shop counter and allotted tables as per standards of
service laid down to guest satisfaction.
Duties and responsibilities:
1. Process payments for all orders.
2. Clean and organize tables and study areas.
3. Assist in loading supplies and stocking snack bar.
4. Keep sales records required.
5. Perform other duties as assigned.
Minimum educational qualifications: Graduate or certificate in
restaurant service.
Skills and competencies: Good verbal communication
Customer service oriented
Pleasant attitude
Friendly/cordial style
D. Coffee shop Counter person/Cashier
Reports to: Operations manager
Job summary: Takes food orders over the counter and provides
cashier service for the guest. Maintains the area
during assigned shift.
Duties and responsibilities:
1. Relays guest orders accurately to the cook, then serves them
over the counter to the guest.
2. Dispenses beverages and packaged food items to guest.
3. Rings up sales accurately on the cash register, accepts
payments and make change.
4. Maintains the appearance of the table and study area
ensuring cleanliness and order.
5. Assists in maintaining inventory, stock condiments, utensils
and paper products.
6. Provides constructive inputs to foster process improvement
within the area.
7. Maintains confidential information that is received in
verbal, written and electronic media.
Minimum educational qualification: Graduate or diploma in
restaurant service; Certified as a
Bookkeeper NCIII
Skills and competencies: Excellent in organizational, verbal,
interpersonal relations skill
Computer literate
E. Cook
Reports to: Operations manager
Job summary: Prepares food for the quests
Duties and responsibilities:
 1. Purchase, prepare and cook all foods in the menu.
2. Operate coffee shop in serving food, stocking and cleaning
during scheduled open hours ensuring it is ready for
operation as scheduled.
3. Properly store or dispose of leftover items.
4. Clean and sanitize facilities, kitchen and common areas.
5. Know and follow all safety and sanitary rules and
regulations related to food handling.
Minimum educational qualifications: Graduate or diploma in
restaurant service
Skills and competencies: Knowledge in kitchen operation
Hot and cold kitchen NCII
HIRING PROCESS
The proponent will hold the position of general manager and
the operational manager. The job hiring will be only open to the
positions of two fulltime coffee shop attendants, two par timers
and a cook. A total of five (5) employees to be hired. The job
opening will be advertised to graduate and undergraduate
students.
Applicants will be hired according to the job
qualifications of the respective job applied for. The
requirements to be submitted by the applicants for the job are
the following:
1. Application letter
2. Comprehensive resume
3. Official transcript of records
4. Diploma
5. Original and photocopy of certificates of seminar trainings
attended.
6. NBI/Police clearance
7. Medical certificate
8. Food handlers’ certificate
Applicants with complete requirements only will be
interviewed and screened by the general manager. Selected
applicants will be sent with a letter of appointment through SMS
text or through email and they shall undergo orientation by the
operations manager and will report on the set date.
SALARY RATES
 Coffee shop attendants, cashiers and cooks will work for
six (6) days a week. The cook will work fulltime but the Coffee
shop attendants, cashiers have two shifts. The first shift will
start 8:00 am to 6:00 pm and the second shift will start from
6:00 pm to 9:00 pm. The general and operations manager will work
on flexi-time schedule of work hours every day. The monthly
salary is based on the minimum wage plus Cost-of-Living Allowance
(COLA) of 10Php per day.
Table: Salary Rates of Employees
POSITION RATE # OF DAYS MONTHLY
SALARY
General P577/day(8hrs) 26 15000
manager
Operations P520/day(8hrs) 26 13500
manager
Attendant/ P350/day(8hrs) 26 9100
cook/ (P43.75/hr)
cashier

PAYROLL SYSTEM
All of the employees shall be paid in cash of their net
pay. The coffee shop shall withhold the employees’ contributions
for SSS, Phil health, Pag-ibig and Tax. Pay slips with detailed
list of the payroll items and the net pay shall also be issued to
the employees. Salaries will be paid on the 15th and the last day
of the month.
POLICIES, RULES AND REGULATION
A. Attendance
It is the policy of Accountafe to establish reasonable and
necessary controls to ensure adequate attendance to meet the
needs of its members and non-members.
1. Office working hours and days
a) The normal hours of work for employees shall be at
least 8 hours and for part time employees will be at
least 5 hours. Monday to Saturday will be the working
days and Sunday will be the rest day.
b) Employes performing their work beyond 8 hours are paid
for overtime work.
2. Rest periods
a) Meal periods. Employees will be given time to have
break for their regular meals.
 b) Rest periods during working hours shall be counted as
worked hours.
3. Holidays observed
The coffee shop will still be open during holidays
declared by government and will have an additional bonus to
employees. Holidays include the following:
a) Regular holidays:
New Year’s Day – January 1,
Araw ng Kagitingan – April 9
Maundy Thursday – April 18
Good Friday – April 19
Labor Day – May 1
Independence Day – June 12
National Heroes Day – August 26
Bonifacio Day – November 30
Christmas Day – December 25
Rizal Day – December 30
b) Day designated for national and local elections,
plebiscite and referenda.
c) Special holidays declared by the President of the
Philippines.
d) Special holidays declared by the regional office,
provincial, municipal and barangay officials.
4. Regulations and observance of working hours
a) Employees are expected to be at their work station in a
fit condition and ready to work at starting time. Work
activity should commence at starting times and continue
until the normal designated stopping times for breaks.
b) No employee shall leave his station during working
hours without prior permission from the manager.
5. Tardiness
The coffee shop will not use Bundy clock as an
instrument to record the employee’s attendance in their work
but rather use the log-in-log-out record book. An employee
who has been tardy 5 times is given a Notice of Explanation
to be submitted to the general manager. Failure to submit
letter will mean automatic unexcused absence and it would
mean salary deduction or could mean dismissal.
6. Absences
a) If the reason for absences is urgent or unnecessary,
the employee must personally notify the operations or
general manager.
b) The coffee shop reserves the right to require an
employee to submit physician’s certificate in the event
 of repeated absences for medical reasons or in the
event of medical absences exceeding three days.
c) Absent employees should be requested to keep contact
with their manager. The manager should be informed of
any changes in the employee’s health status.
d) Any employee who desires to go on vacation leave shall
secure permission from the manager at least two days
before going on leave.
e) Unauthorized leave of absence for five full days or
more will be automatically dismissed if he/she cannot
give a reasonable reason.
B. Benefits
1. Legal mandated benefits that shall be provided to all
employees shall include:
 Social Security System
 Pag-ibig fund
 PhilHealth
 Thirteen-month pay
2. Christmas bonus - All employees will be given a Christmas
bonus of one thousand five hundred pesos.
C. Leaves
1. Service Incentive Leave (SIL) – Every employee who has
rendered at least one year of service shall be entitled to a
yearly service incentive leave of three days with pay.
2. Sick leave – Each employee may be granted five days’ sick
leave with pay for each calendar year of service, exclusive
of Sundays and holidays, provided that such sick leave shall
be granted only on account of sickness on the part of the
employee’s concern. Unused sick leaves are not convertible
to cash.
3. Vacation leave without pay – An employee may be granted a
leave of absence without pay upon the approval of the
general manager.
4. Maternity leave – all female employees are entitled to a
maternity leave of sixty days for normal delivery or
seventy-eight days for caesarian delivery in case she is
giving birth.
5. Paternity leave – all married male employees may be given
granted fifteen-day leave in case their wives give birth.
D. Termination Policy
 The following are the situations under which termination
of employment occurs:

 Voluntary resignation
 Physical disability
 Dismissal for a cause
 Reduction of manpower by reason of economic conditions
 Retirement due to age (60 years old)
Voluntary resignation or termination of employment by the
employee shall be made in writing and submitted to the general
manager at least one month before its date of effectivity.
During the notice period, the employee shall handover all
documents and materials relating his/her work and ensure a smooth
transition of his/her duties and responsibilities.

Production Process

order Pay

Cook

Prepare
Food

Project Site (Location) Serve

Plant Size
100 square meters

Building Facilities
First floor is where the kitchen and cashier counter is located.
Second floor is where the books counter and other dining area is
located.

Utilities
Water
Electric
Internet connection for Accountafe’s Free WIFI

Manpower Requirements
Regular employee must have knowledge on their own work and also
hardworking.
Part time employee can will be working as a waiter/waitress.

Wastes Waste Disposal Methods

Track and analyze the waste in the restaurant.
Review the documentation on the purchased goods and review
the business decisions.
Conduct inventory frequently in order to compare purchase
and quantity of garbage.
Change menu in order to minimize quantity of leftovers.
Create a rule for this program.
Recycle everything what can be recycled.

System and Forms Design

Order Input Cashier Server Kitchen Server
Floor Plan
First Floor Figure 1.
b

Books

Counter

Second Floor Figure 2.

CR

Kitchen

Cashier

Orders

Machineries and Equipment

The List of Machineries and Equipment is presented in Table 1.
Table 1.
Items No.
Unit Units Total
Cost
Refrigerator,3 cubic ft 8500 1 8500
Three Compartment Stainless Steel 6200 1 6200
Sink
Water/Juice pitcher 300 50 15000
Burner Gas Stove and Oven 29000 1 29000
1600 Ice Machine 16700 1 16700
Ice shovels 90 4 360
Plates 100 300 30000
Saucers 45 200 9000
Spoons 45 400 18000
Cups 50 200 10000
Fork 45 400 18000
Hot Water Boiler 2865 2 5730
Cashier printer 2500 1 2500
Cake Display 9500 1 9500
Milk Shaker 2500 5 12500
Soft Drink Despenser 15500 1 15500
Blender 1300 3 3900
Bottle Cooler 24660 1 24660
Syrup Dispenser 325 6 1950

Microwave Oven 2500 1 2500

Big Pot 1300 2 2600
Tables 1500 9 13500
Medium Pot 1000 3 3000
Chairs 270 35 9450
Rice Cooker 4750 1 4750
Uniform T-shirts 190 7 1330
Speakers 1500 3 4500
Computer Unit 24000 1 24000
Juice Bottle Glass 350 20 7000
Rectangular Tray 190 20 3800
Spatula 315 6 1890
Coffee Maker 7500 1 7500
All Purpose Tongs 120 10 1200
Water Dispenser 6990 1 6690
Knife 100 10 1000
Total 330960
Socio-Economic Feasibility
Accountafe offers 5 vacancy positions that can employed
unemployed people to at least help them earn for a living during
this time of pandemic.

By paying the right taxes on time and doing our obligations as a

business owner, we can at least help our economy grow.

Accountafe offer parttime works to our students from Cordillera

Career Development College (CCDC)to help them earn while
studying. Patronizing our business is can help us expand our
business to help more students outside CCDC.