Feasib Essay Example

Feasib Essay Example Feasib Essay Feasib Essay Chapter I INTRODUCTION Nowadays, people are so active and mobile. The lifestyle of the youth is to have their meals in a fast food chains. The demand for business in food industry is so fast and customers are given several choices. Because of this business trend, our group decided to open a restaurant that will give excellent service and good food for one target customers. We want to provide a convenient place, so we chose Nuvali, Laguna as our location, because there are lots of Chinese residences there. The establishment of Kimchi-ai restaurant will be created not only for profit but also help encourage number of people connected to the business enterprise as well as the community at large. Today, as we had observed, food house is considered as one of the most popular source of profit. The target market or the costumer is not limited to the people that surround the food house but also to the people from other places who are passing by and to the residents who are near the area. At the same time if the product has a good quality, delicious and affordable price, and people will tend to recommend it to their relatives and friends. Though this business can stand for itself, this study aims to analyze the feasibility of establishing a Kimchi-ai Restaurant located at Nuvali, Sta. Rosa Laguna. Statement of the Problem A. Marketing Aspect 1. What are the factors considered in pricing? 2. How can we give the costumer good service? 3. How does distribution Process conduct? 4. How can we promote products all over the Philippines? . What is Market General Description? 6. How Does Historical Demand, Historical Supply Conduct? B. Operational Aspect 1. What particular product will this restaurant sell? 2. What specific time span does this project cover? 3. What are some materials needed in making foods? 4. How can we keep our customers trust us? 5. Where is the project located? C. Organizational and Management Aspect 1. Who will manage this restaurant? 2. What are the qua lifications of personnel that are going to run the business? 3. : How the management will run the business? 4. How many employees do the establishment needed? 5. What form of organization will you used in your project? 6. What are the fridge benefits provided by the business? 7. What is the compensation scheme given to employees? D. Financial Aspect 1. What is initial capital requirement? 2. What will be the sources of the capital? 3. What will be the profitability of the business in terms of return on investment? 4. Will the project be financially viable? Objective of the study The objective of our study is To determine the owners of the business; To give the costumer good service; To know how distribution Process conduct; To promote products all over the Philippines; To know How Historical Demand, Historical Supply Conduct; To know what Market General Description is; To determine the kind of dish of restaurant; To know what specific time span does this project cover; To know what are some materials needed in making foods; To know where is the project located; To keep our customers trust us; To determine the qualifications of personnel that are going to run the business; To determine the management will run the business; To determine the numbers of employees the establishment needed; To determine the form of organization will used in our project; To determine the fridge benefits provided by the business; To determine the compensation scheme given to employees; To determine; To determine the factor considered in pricing which to provide excellent food and se rvice, accessible location, very reasonable price; and To determine the initial capital of (P 900,000) from partnership contribution; To determine the sources of the capital; To determine the profitability of the business in terms of return on investment; and To determine if the project be financially viable. Significance of the study Through this project study, we can determine how and who will manage a certain restaurant. We will be able to know the particular widely eaten food and the principles and values in producing it will serve as a basis or will help us obtain consideration to its product quality, selling price as well as analysis of its direct competitors. It maybe in analyzing effective management process, profit planning, and the contribution of the industry to the economy. This will be beneficial to the public like a students, employees and resident s as a whole because they may be updated on the current development and trends of the food industry and their prospects for growth in the years to come. Scope and delimitation Our Kimchi-ai Restaurant is located at Nuvali Sta. Rosa Laguna. Our restaurant has 100 square meter areas. This site is quite convenient for our potential customers because it is surrounded by schools, food markets, church and other establishment which could be our target markets. And a lot of Chinese people live in the same place so that is a really suitable place to open the restaurants. Methodology The realization of this project would seem too impossible without the use of some research methods and techniques, which are fundamental in the process of data accumulation. During the entire study, the researchers made use of the multi stage cluster sampling which is used when the population is so big and the geographical area of the research is large, the general procedure is to divide the area of population into cluster or blocks or barangay especially in parts where theoretical explanations are needed. Survey Questionnaire: Name: ___________________________________ Age: ____________________________________ Nationality: ______________________________ Gender: _________________________________ Kindly take just a little time to answer few easy questions. Thank you! 1. Do you eat at Chinese Restaurant? Yes _______ No ________ 2. How often do you eat at Chinese Restaurant? Every day: ____________ Once A week: _________ Twice a Month: ________ Once a Month: _________ Every other month: ______ 3. Which type of food service do you prefer? Yes No Self-Service ________ __________ Staff-attended ________ __________ Smorgas board ________ __________ 4. Which Chinese Foods do you like the most? Noodles: _______________ Topping Rice: ___________ Hot Pot: ________________ Dishes: ________________ Soups: _________________ 5. What tastes do you like the most? Sweet: __________ Salty: ___________ Sour: ___________ Spicy: __________ 6. Have you eaten in the Chinese Restaurants given below? Wan Tsa Tea House: _______ Hap Chan Restaurant: ______ 7. How much do you spend per occasion? P500: __________ P1, 500: _______ P2, 000: ________ 8. Are you willing to eat at a new restaurant offering a Chinese and Korean Dishes Combined? Yes: __________ No: ____________ Comments/ Suggestion: ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________ Thank you for your Time. Result of Survey Questionnaire Survey Questionnaire is important in making research to evaluate the demand of the respondents. After the distributions of the survey questionnaire 100% of the questionnaire return. Here is the result of the survey: Question no. 1 Do you eat at Chinese restaurants? Yes 75 No 25 Factors 75% Question no. 2 How often do you eat at Chinese restaurants? Factors Everyday 5 5% Once a week33 33% Twice a month1010% Once a month4747% Every other month5 5% Question no. 3 Which type of food service do you prefer? YesNoFactors Self-service595 5% Staff-attended7030 70% Smorgas board2575 25% Question no. 4 Which Chinese foods do you like most? Factors Noodles15 15% Topping rice5 5% Hot pot25 25% Dishes41 41% Soups14 14% Question no. 5 What taste do you like? Factor Sweet25 25% Salty23 23% Sour10 10% Spicy42 42% Question no. 6 Have you eaten in the Chinese restaurants given below? Factor Wan Tsa Tea house 60 60% Hap Chan Restaurant 30 30% Question no. 7 How much do you spend per occasion? Factor P50033 33% P1, 50040 40% P2, 00027 27% Question no. 8 Are you willing to eat at a new restaurant offering Chinese and Korean dishes combined? Yes20 No8 Factors20% Review of Related Literature Local History In the Philippines, restaurants continue to flourish as several people are discovering the varied cuisines being offered by these eating places. Beside of the delectable menu they serve, these restaurants also offer excellent services and ambience that makes one’s meal truly worthwhile. The restaurant industry is one of the few remaining fields which an individual can enter with a relatively small capital investment and by ability and hard work can achieve ultimate success. To boost the development of the industry, the government of the Philippines enacted its hand book on â€Å"Rules and Regulations to govern the Business Operation of All Restaurants in the Philippines†. The acts states that it should provide measures for controlling and regulating the standard of service and amenities for tourist in hotel and restaurant. The main objective is to uplift the standard of the industry. It also provides guidelines on the registration licensing, regulating health and hygiene conditions and other counter measures. On the whole, if a person is going to operate a restaurant. It will not only give profit but also contribute to the over-all economic development of the country the image of the country, and the growth of the flourishing tourism industry. Foreign History An old Chinese saying states â€Å"Good tools are prerequisite to the successful execution of a job†. Chinese cuisine is famous the world over various cooking of delicious dishes. Generally Speaking, Chinese families have more kitchen utensils than other nationalities, because the Chinese people consider â€Å"eating† a kind of art. The various utensils of different size have special purposes of their own. They are like the tools of a painter; only with them can a fine work be done. The utensils for cooking Chinese cuisine include broilers, pans, of different sizes, steam baskets made from bamboo and chopping block. Besides, aluminum chafing dish is essential to keep the soup warm in winter. Chinese cuisine is not only delicious but also pleasing to eyes. When many foreigners tasted Chinese cuisines for the first time, watching the dishes arranged like a painting, they could not help asking â€Å"Are they for appreciation or for eating? † The Chinese cuisine is for the appreciation of the eyes and mouth when preparing Chinese dishes, emphasis are placed on good taste and adequate use of oven to ensure that the food is local literature. Definition of terms Bamboo shoots- There are several kinds of bamboo shoots available in the West-all in cans only, which is a pity since they lose much of their crispy texture and flavor. Try to obtain Winter bamboo shoots; they are dug up from the cracked earth before the shoots grow to any great length or size, therefore they are extra tender and tasty. Spring bamboo shoots are much larger; they sometimes may reach several feet in length and 3-4 in (7. 5-10cm) in diameter. Once the can is opened, the shoots may be kept in a covered jar of water in the refrigerator for several days. Braised bamboo shoots in cans should be eaten cold without any further cooking. Bean-curd (tofu)- Made from soaked yellow soy beans ground with water. A coagulant is added after some of the water is strained through muslin cloth, causing the ground beans to curdle and become firm bean-curd. Usually sold in squares about 21/2 X 21/2 in (6X6cm), ? in (2cm) thick. Will keep a few days if submerged in water in a container and placed in the coldest part of refrigerator. Dried bean-curd skin is usually sold either in thick sticks or thin sheets. It should be soaked in cold water overnight or in warm water for at least an hour before use. Bean sauce- Sometimes called ‘Crushed bean sauce’, this thick sauce is made from black or yellow beans, flour and salt. It is sold in tins and, once opened, must be transferred into a screw-top jar and then it will keep in a refrigerator for months. (N. B. Black bean sauce is very salty, while yellow bean sauce is sweeter with sugar added. ) Bean sprouts- Two kinds are available: yellow soy bean sprouts, only to be found in Chinese provision stores, and green mung bean sprouts, which can be bought from almost every large city supermarket. (Never use canned bean sprouts; they do not have the crunchy texture which is the main characteristics of bean sprouts. ) They can be kept in the refrigerator for two or three days if bought fresh. Cellophane or transparent noodles- Made from mung beans. They are sold in dried form, tied into bundles weighing from 2 oz (50g) to 1lb (0. 5kg). Soak in warm water for five minutes before use. Chili paste- Also called ‘Chili puree’. It made of chili, soy bean, salt, sugar and flour. Sold in jars and will keep almost indefinitely. Chili sauce-Hot, red sauce made from chilis, vinegar, plums, salt and sesame. Chinese cabbage- There are innumerable varieties of cabbage grown in China, of which only two or three types are available in the West. The one most commonly seen is known as celery cabbage or Chinese leaves (Brassica pekinensis), it has a pale green color and tightly wrapped elongated head, two-thirds of the vegetable is stem which has a crunchy texture; another variety has a shorter and fatter head with curlier, pale yellow leaves. Then there is the dark green-leaved variety, also with white stems (Brassica chinensis); and the bright green-leaved variety with pale green stems, sometimes with a sprig of yellow flower in the center (Brassica parachinensis) which is very much prized by the Chinese. These last two varieties are sold only in Chinese stores. Chinese dried mushrooms- There are two main types of Chinese mushrooms: those that grow on trees, known as Fragrant or Winter Mushrooms (Lentinus edodes); and those cultivated on a bed of straw, known as Straw Mushrooms (Volvariella volvacea). Fragrant of Winter Mushrooms are sold dried; they are used in many dishes as a complementary vegetable for their flavor and aroma. Soak in warm water for 20-30 minutes, squeeze dry and discard the hard stalks before use. Straw Mushrooms are available in cans, they are completely different in texture and flavor. The western varieties of common or field mushrooms (Agaricus bisporus or Psalliota campestris) can be used as substitutes. Five-spice powder- A mixture of anise seed, fennel, cloves, cinnamon and pepper. It is very strongly piquant, so use a very small amount each time. It will keep for years if stored in a tightly covered container. Fresh coriander- Sometimes known as Chinese parsley, this plant is available in oriental stores or in Italian grocers where it is called cilantro. Ginger- The roots of the ginger plant, or zingiber officinal to use its scientific name, are an indispensable ingredient in both Chinese and Indian cuisine. Thought to have originated in South-east Asia, the plant’s name, †zingiber† means horn-shaped, after the irregular shapes on the rhizomes or roots. Valued for its clean, sharp flavor, ginger is used in soups, stir-fries, and marinades. It is especially good with seafood, as it can cover up strong fish odors. Green hot chili- Will keep fresh for a week or two in the vegetable compartment of the refrigerator in a plastic bag. Green seaweed- This mosslike seaweed is dark green in color. It is sold dried, in wads or n matted chips. When deep-fried in oil, it is crisp and has a toasted fragrance. Dried green cabbage leaves can be used as a substitute. Hoi Sin Sauce- Also known as barbeque sauce. Made from soy beans, sugar, flour, vinegar, salt, garlic, chili and sesame. Kao Liang Liqueur- A spirit made from sorghum and millet. Brandy or vodka can be substituted. Oyster sauce: A thick sauce made from oysters and soy sauce. Sold in bootle, it will keep in the refrigerator indefinitely. Red bean curd sauce- A thick sauce made from fermented bean curd and salt. Sold in cans or jars, will keep indefinitely. Rice- Rice is main part of the dish because rice is used to serve the main dish because use it to accent most of the food. Rice wine- Also known as Shaoxing wine, made from glutinous rice. Sake or pale (medium or dry) sherry can be substituted. Salted black beans- Whole bean sauce, very salty. Scallions- Also known as spring onions. Sesame seed oil- Sold in bottles. Widely, used in China as a garnish rather than for cooking. The refined yellow sesame oil sold in Middle Eastern stores has fewer flavors and therefore is not a very satisfactory substitute. A few words must be said here regarding the types of oil used in Chinese cooking. The most commonly used in China are vegetable oils such as soy bean, peanut or rape seed oils. The Chinese never use butter or meat dripping, although lard and chicken fat are used in some in some regional cooking, notably in the Eastern School. Sichuan preserved vegetable- This is a specialty of Sichuan province. It is the root of a special variety of the mustard green pickled in salt and hot chili. Sold in cans. Once opened it can be stored in a tightly sealed jar in the refrigerator for months. Sichuan peppercorns- Reddish-brown peppercorns, much stronger than either black or white peppercorns of the West. Usually sold in plastic bags. Will keep indefinitely in a tightly sealed container. Soy sauce- Invented by the Chinese approximately 3,000 years ago, soy sauce is made from fermented soybeans, wheat flour, water, and salt. The two main types of soy sauce are light and dark. As the name implies, light soy sauce is lighter in color, and also sweeter than dark soy sauce. In Chinese cooking, it is used more often than dark soy-always use light soy in a recipe unless dark is especially called for. Aged for a longer period of time, dark soy sauce is thicker and blacker in color. It is also less salty than light soy. It is used in certain recipes to add color, and as a dipping sauce. Tiger lily or golden needles- the buds of a special type of lily. Solid in dried form, should be soaked in warm water for 10-20 minutes and the hard seems removed. They are often used in combination with wooden ears. Tomato sauce- quite different from western tomato ketchup. Italian tomato paste may be substituted when fresh tomatoes are not available. Water chestnuts- strictly speaking, water chestnuts do not belong to the chestnut family; they are the roots of a vegetable. Also known as Horse’s hoof in China on account of their appearance before the skin is peeled off. They are available fresh or in cans. Canned water chestnuts retain only part of the texture, and even less of the flavor of fresh ones. Will keep for about a month in a refrigerator in a covered jar. Water chestnut powder- the flour made from water chestnuts. Cornstarch is a good substitute. Wooden ears- also known as Clod Ears, they are dried tree fungus. Sold in dried form, should be soaked in warm water for 20 minutes; discard any hard stems and rinse in fresh water before use. They have a crunchy texture and a mild but subtle flavor. According to the Chinese, wooden ears contain protein, calcium, phosphorus, iron and carbohydrates, and one particular brand from Hubei province claims on the packet that is ‘possesses such effect as cleaning gastro enteric organs in human body’ Chopsticks- Chinese simply choose chopstick as their tableware rather than knife and fork since Chinese people, under cultivation of Confucianism, consider knife and fork bearing sort of violence, like cold weapons. However chopsticks reflect gentleness and benevolence, the main moral teaching of Confucianism. Chinese food seems to taste better eaten with chopsticks which are the special utensils Chinese use to dine. It will be an awkward experience for foreigners to use chopsticks to have meal. Fortunately, learning to eat with it is not difficult. Chapter V FINANCIAL ASPECTS Capital Requirements The following methods are used to analyze the capital budgeting: A) Payback Period The payback period will provide the number of years required to return the original investment. B) Net Present Value It is the difference between the present value of the future cash inflows and the present value of the project’s invested capital. C) Internal Rate of Return The rate that equates the present value of cash inflows with the amount of the investment that is present value equals zero. Sources of Financing The proposed project will be financed from equity contribution coming from the member of the group in the amount of P900,000. Basic Assumption The following assumptions were used in the preparation of the project’s financial statements: A) Salaries and wages will be increased by 10% annually. B) Employees’ uniform is estimated to be P250 a dress. Two dresses will be given to 30 personnel. The expense will increase at the rate of 10% annually. C) Rental expense is placed as P360, 000 annually with an annual increase of 10%. D) Parking lot rental expense is placed as P2, 000 per month with a yearly increase of 10%. E) License fee is about P500 a year; a yearly increase of 10% is assumed. F) Advertising and sales promotions are estimated to be P43, 000 per annum with an annual increase of 10%. G) Repair and maintenance are assumed to be P24, 000 annually with an annual increase of 10%. Operating Expense Description |1st year |2nd year |3rd year |4th year |5th year | |Salaries and Wages |P1, 642, 602 |P1, 807, 197 |P1, 987, 916 |P2, 186, 708 |P2, 405, 379 | |Uniform |15, 000 |16, 500 |18, 150 |19, 965 |27, 962 | |Rental |360, 000 |39, 600 |435, 600 |479, 160 |527, 076 | |Parking Lot Rental |24, 000 |26, 400 |29, 040 |31, 944 |35, 138 | |License Fee |500 |550 |605 |666 |732 | |Advertising and Sales |43, 000 |47, 300 |52, 030 |57, 233 |65, 956 | |Promotion | | | | | | |Repair Maintenance |24, 000 |26, 400 |29, 040 |31, 944 |35, 138 | |Supply |21, 000 |23, 100 |25, 410 |27, 951 |30, 746 | |Utilities |165, 000 |181, 500 |199, 650 |219, 615 |241, 575 | |Depreciation |64, 000 |64, 000 |64, 000 |64, 000 |64, 000 | |Amortization |24, 000 |24, 000 |24, 000 |24, 000 |24, 000 | |Insurance |6, 100 |6, 710 |3, 812 |4, 193 |4, 612 | |Breakage |3, 150 |3, 464 |2, 100 |3, 300 |4, 612 | |Miscellaneous |10, 000 |11, 000 |12, 100 |13, 300 |14, 641 | |Total |P2, 402, 656 |P2, 634, 122 |P2, 888, 734 |P3, 168, 807 |P3, 476, 888 | Financial Statements 1. Projected income statement (Table F-1) the proposed Restaurant is expected to generate a net income of P 104,978 in the first year of operation, P 316,856 in the second, P 492,179 in the third , P 588,657 in the fourth , and P709,876 in the fifth year of operation. (table 1) shows the income statement projection for five years 2. Balance sheet (TableF-2) the total assets will increase from P900,000 in the first year to P1,436,374 in the fifth year of financial position of the proposed projected. 3. Cash flow statement (TableF-3) shows the projected cash flow statement. It reveals satisfactory cash position from year to year. Income Statement (Table F-1) Particular |1st year |2nd year |3rd year |4th year |5th year | |Sales Revenue |P 3, 888, 000 |P 4,675,968 |P 5,424,172 |P6,013,440 |P6, 690, 816 | |Cost of Sales |1, 360, 800 |1, 636, 589 |1, 898, 467 |2, 104, 704 |2, 341, 786 | |Gross Profit |2, 527, 200 |3, 039, 379 |3, 525, 725 |3, 908, 736 |4, 349, 030 | |Less: | | | | | | |Operat ing Expense |2, 402, 656 |2, 634, 122 |2, 888, 734 |3, 168, 807 |3, 476, 888 | |Operating Income 124, 544 |405 , 257 |636, 991 |739, 929 |872, 142 | |Less: |19, 566 |94, 700 |170, 122 |206,150 |252, 425 | |Income Tax | | | | | | | | | | |- | | |Net Income |P104,978 |310, 558 |466, 869 |533, 779 |619, 718 | | |========== |========== |========= |========= | | |Add: | | | | | | |Interest Income |0 |6, 299 |25, 310 |54, 841 |90, 158 | |Net Income before |104, 978 |316, 856 |492, 179 |58, 620 |707, 876 | |Drawing | | | | | | |Less: |62, 987 |190, 114 |295, 307 |353, 172 |425, 925 | |Owner’s Drawing | | | | | | |Net Income after |- |- |- |- |- | |Drawing |41, 991 |126, 743 |196, 872 |235, 448 |283, 950 | |(Deposit in the bank) |========= |========== |========= |========= |========= | Balance Sheet (Table F-2) |Particular |0 |1st Year |2nd Year 3rd Year |4thYear |5th Year | |Assets | | | | | | | | | | | | | | | |Current Assets: | | | | | | | | | | | | | | | |Cash on Hand: | | | | | | | | |346,000 |448,332 |604,105 |741,210 |809,604 |852,809 | |Bank deposits |0 |41,991 |126,743 |196,872 |235,448 |283,950 | |Inventory |0 |5,234 |6,295 |7,302 |8,095 |9,007 | |Rental |60,000 |60,000 |60,000 |60,000 |60,000 |60,000 | |Anvanced | | | | | | | |(deposit) | | | | | | | |Parking lot Rental |4,000 |4,000 |4,000 |4,000 |4,000 |4,000 | |advanced | | | | | | | |(deposit) | | | | | | | |Advanced Income |0 |0 |6,299 |31,609 |86,450 |176,608 | |Receivable | | | | | | | |Total Current Assets |410,000 |559,557 |807,442 |1,040,993 |1,203,597 |1,386,374 | |Fixed Assets |70,000 |70,000 |70,000 |70,000 |70,000 |70,000 | |Renovation | | | | | | |Delivery Van |100,000 |100,000 |100,000 |100,000 |100,000 |100,000 | |Equipment |100, 000 |100, 000 |100, 000 |100, 000 |100, 000 |100, 000 | |Furniture and Fixture|79, 000 |79, 000 |79, 000 |79, 000 |79, 000 |79, 000 | |Cutlery Crockery |21, 000 |21, 000 |21, 000 |21, 000 |21, 000 |21, 000 | |Less Accumulated | | | | | | | |Depreciation |0 |(64, 000) |(128, 000) |(192, 000) |(256, 000) |(320, 000) | | | | | | | | | |Net |370, 000 |306, 000 |242, 000 |178, 000 |114, 000 |50, 000 | |Pre-Operating Expense| | | | | | | | |120, 000 |120, 000 |120, 000 |120, 000 |120, 000 |120, 000 | |Less | | | | | | | |Accumulated |0 |(24, 000) |(48, 000) |(72, 000) |(96, 000) |(120, 000) | |Depreciation | | | | | | | | | | | |- |- |- | |Net |120, 000 |96, 000 |72, 000 |48, 000 |24, 000 |0 | | | |- | |- |- |50, | |Total Fixed Asset |490, 000 |402, 000 |314, 000 |226, 000 |138, 000 |000 | |Total Assets | | | |- |1, | | |900, 000 |961, 551 |1, 121, 442 |1, 266, 993 |1, 341, 597 |436, 374 | | |======= |======= |======== |======== |======== |======== | |Liabilities and | | | | | | | |Owner’s Equity | | | | | | | | | | | | | | | |Liabilities | | | | | | | | | | | | | | | |Accrued Tax Payable | | | | | | | | |0 |19, 566 |94, 700 |170, 122 |206, 150 |252, 425 | |Owner’s Equity: | | | | | | | | | | | | | | | |Capital | | | | | | | | |900, 000 |900, 000 |900, 000 |900, 000 |900, 000 |900, 000 | |Total Income |0 |41, 991 |126, 743 |196, 872 |235, 448 |283, 950 | |Total Owner’s Equity | | | |- | | | | |900, 000 |941, 991 |1, 026, 743 |1, 096, 872 |1, 135, 448 |1, 183, 950 | |Total Liability and |- |- |- | |- | | |Owner’s Equity |900, 000 |961, 557 |1, 121, 443 |1, 266, 994 |1, 341, 598 |1, 436, 375 | | |======= |======= |======== |======== |======== |======= | Cash Flow (Table F-3) Particulars |0 year |1st year |2nd year |3rd year |4th year |5th year | |Cash on hand |P0 |P346, 000 |P448, 332 |P604, 105 |P741, 210 |P809, 604 | |Beginning Balance | | | | | | | |Add: |900, 000 |0 |0 |0 |0 |0 | |Capital | | | | | | | |Sales Revenue |0 |3, 888, 000 |4, 675, 968 |5, 424, 192 |6, 754, 650 |7, 500, 420 | |Total Cash Available|900, 000 |4, 234, 000 |5, 124, 300 |6, 028, 297 |6, 754, 650 |7, 500, 420 | |Less: | | | | | | | |Uses of Fund | | | | | | | |Pre-operating |120, 000 |0 |0 |0 |0 |0 | |Expense | | | | | | | |Rental Advanced |60, 000 |0 |0 |0 |0 |0 | |Parking Lot Rental |4, 000 |0 |0 |0 |0 |0 | |Advanced | | | | | | | |Renovation |70, 000 |0 0 |0 |0 |0 | |Delivery Van |100, 000 |0 |0 |0 |0 |0 | |Equipment |100, 000 |0 |0 |0 |0 |0 | |Furniture Fixtures|79, 000 |0 |0 |0 |0 |0 | |Cutlery Crockery |21, 000 |0 |0 |0 |0 |0 | | | | |- | |- | | |Purchases |0 |1, 366, 034 |1, 637, 650 |1, 899, 474 |2, 105, 497 |2, 342, 698 | |Operating Expense |0 |2, 314, 656 |2, 546, 122 |2, 800, 734 |3, 080, 807 |3, 388, 888 | |Bank Deposits |0 |41, 991 |126, 743 |196, 872 |235, 448 |283, 950 | |Owner’s Drawing |0 |62, 987 |190, 144 |295, 307 |353, 172 |425, 925 | |Income Tax |0 |0 |19, 566 |94, 700 |170, 122 |206, 150 | |Total Use of Fund | | | |- | | | | |554, 000 |3, 758, 068 |4, 520, 195 |5, 287, 087 |5, 945, 046 |6, 647, 611 | |Cash on Hand Ending | |- |- | | | | |Balance |P346, 000 |P448, 332 |P604, 105 |P741, 210 |P809, 604 |P852, 809 | | |======= |======== |======== |======== |======== |======= | Financial Ratio From the financial statement, several financial ratios were computed to test the projects viability and resources utilization to determine how profitable the project is. Tables F-1 to table F-3 contains selected liquidity and profitability ratios for the proposed restaurant. It is noteworthy that the liquidity ratios of the restaurants indicate that the restaurant is expected to be very liquid and capable of servicing its maturing obligations. The profitability ratios, on the other hand, indicate the business’ level of profits can be expected to remain high, and thus lead to the attainment of the proponent’s profit objectives. Evaluation of the Project Study Net Present Value Year |Net Income |Non Cash Items |Cash Inflows |Discounted factor |Present Value | | | | | |(35%) | | |1st |104,978 |88,000 |192,978 |0. 741 |142,997 | |2nd |316,856 |88,000 |404,856 |0. 549 |222,266 | |3rd |492,179 |88,000 |520,179 |0. 406 |235,553 | |4th |588,620 |88,000 |676,620 |0. 01 |203,663 | |5th |709,876 |88,000 |797,876 |0. 223 |177,926 | Payback Period Total capital investment = 900, 000 |Years |Net Income |Non Cash Item |Cash Inflow |Investment | |0 | | | |Balance | | | | | |900,000 | |1st 104,978 |88,000 |192,978 |707,022 | |2nd |316,856 |88,000 |404,856 |302,166 | |3rd |492,179 |88,000 |580,179 |(278,013) | |4th |588,620 |88,000 |676,620 | | |5th |709,876 |88,000 |797,876 | | Return of the Investment |Years |Net income before |Capital Investment (in pesos) |Return of investment | | |drawing (in pesos) | |(ROI) | |1st |104, 978 |900,000 |11. 6% | |2nd |316,856 |900,000 |35. 21% | |3rd |492,179 |900,000 |54. 69% | |4th |588,620 |900,000 |65. 40% | |5th |709,876 |900,000 |78. 88% | | |Average ROI | |49. 17% | Acknowledgement There are things that we can do by ourselves but there are much more things that we can accomplish through the help of other people. This research is three and the researchers are indebted to a good number of people for their valuable assistance in many ways. We, researchers wish to express our profound gratitude and sincere appreciation to our dear professor, Professor Enrique Rodrigo, for his understanding, supportive advice and reliable suggestions. I would like to extend our heartfelt appreciation to Mr. Chen Hang, who has been involved with this study in sharing his valuable and precious time to make this study possible, as well as encouragement in pursuing this study, without which this study would not have been accomplished. Special thanks to all our friends who have in one or another way contributed to the success of this work. Above all, we wish to express our deep thanks and gratitude to God almighty for all his blessing, protection and divine assistance to acquire educational knowledge and the life and good health he spared us throughout our studies in feasibility studies a possibility and success. Chapter VI POTENTIAL PROBLEM Risk is inherent in business. A feasibility study simply may reduce the incidence of failure. The following problems may arise in the future. Unexpected competition If this venture proves profitable, other investors would be motivated to engage in this business. This will give rise to competition. In order to maintain the project’s profitability, the management should make the food attractive and ore delicious, and prove that the foods served are sanitary. Quality of food The most important for the restaurant is the quality of food because from where, the restaurant will be known in the public also, the restaurant must maintain the good raw materials, supply the good quality of the food and taste of the food. Pilferage and theft of the food This is one case that will come up inside the ware house or in other sections when they are seldom checked for internal control. This may be done by the employees themselves. It this happens frequently, it will result in big losses. To protect this case, the management should strictly and immediately check from one section to the other. When the restaurant buys new merchandise, the used merchandise should be checked and inspected. Pilferage of china wares by customers This also one of the most common problems of restaurant operations there are some customers who, for one reason or other, steal such things as spoons, forks, caps, saucers, etc. In view of the prevailing costs of these items, losses should be kept to a minimum. What can be done in this regard is to make it the responsibility of the waiters to retrieve all utensils being used by the customers as soon as possible. Besides, they will be given the responsibility of keeping a close look for those people. Breakage of china wares An income instance, breakages occurs due to carelessness of personnel. As china ware very expensive, breakages can result also in substantial losses. As a remedy, personnel will be given training on the proper handling of these items. If however, despite of this precautionary measure there will still be breakages, the guilty party will be required to pay the cost of what he broke. Breakdown of major equipments Breakdown of major equipment like air-conditioning units, freezers, refrigerators and the like could pose a potential problem for the management of the proposed restaurant. In this case, the management must provide maintenance and regular check-up on the service ability of these equipments. Increase in demand In the initial years the demands of restaurant is increasingly slow but the demand is demand is expected to gradually increase this increase in demand will ultimately result in more customers w/c might become a problem if they are not properly hosted. In order to overcome this potential problem, the management of the propose restaurant will give are consideration to the training of employees who should be able to handle any additional burden. Employee problem This is a common problem encountered by this kind of business because it refers to the relationship between employee and owners but the research presents the following solution: 1. Make contract w/ the employees for at least one year work. 2. Threat them like family member 3. Give them better benefits than your competitors. Economic conditions The unstable economical condition always worry the investors because the inflation, depreciating value of pesos and different amendment in and regulation always affect the purchasing power of clients. But since, the market consist of type a,b,c mostly and d, partially, w/c does not suffer much doing inflation as compared to the other business . Change of chief cook Because of the high competition, it may be possible that any new or old competitors will pick the trump card, meaning to say the chief cook because he always plays an important part in every food business. So first, research suggests that special attention should be given to chief cook. But case he leaves, the job again will be to look for a good cook. The other cooks who work w/ chief cook will be given a chance to show their potential and skills, otherwise it will be a drawback for restaurant. Chapter VII SOCIAL DESIRABILITY Businesses are operated to earn profit. In this business we do not only get the profit but think that it will benefit the people or the government. This study was conducted not only to prove the viability of the proposed project but also to develop and prepares feasibility study in the context of development. The thrust of the proposed project will contribute socio-economic benefits to society. 1. Solution of unemployment problem a. The proposed venture is to be operated by 30 workers with an expected increase in sales more workers will have to be recruited there by generating continuous employment that is helpful in reducing the problem of unemployment in the country. b. Employment improves a person’s standard living. 2. Governments revenues due to taxes a. The restaurant will pay taxes to the government so that it will contribute to the government’s source of income. b. The taxes paid by all these restaurants will be great help- in boosting the country economically. The restaurant is one of the vita cogs in the preservation of Philippine economy as it becomes one of weapons against inflation. 3. Convenience of the public a. The proposed project will provide Chinese food to all income groups customers 4. Related industries a. This project will create new market for a domestic supplier of raw material. It will develop a new or help to develop a new service of supply for existing or potential industrial consumers and thus induce new investments along the lines linked to it. For instance, this project can create new market for domestic supplier of raw food stuffs and ingredients required by its process. This is termed as back work â€Å"linkage† effect 5. Closer relationship a. The Chinese restaurant will serve as the bridge that would narrow the gap between the Filipino and Chinese communities. It would make for much closer ties between the Philippines and china. other 6. The knowledge that will be earned by the readers of this feasibility is not to be overlooked. Any person who wants to invest in the restaurant business but does not have enough knowledge about this business, this proposed study will help him. Hence, this will create sufficient awareness regarding restaurant operation Chapter VIII FINDINGS AND RECOMMENDATIONS This chapter presents the findings, conclusions and recommendation drawn from the extensive study conducted by the researcher. Findings 1. Organization and Management Aspects The proposed Chinese restaurant shall be implemented through a single proprietorship type of business. This is rather the simplest and easiest type of establish on the part of the proponent. The functional type of structure should be chosen over the other types because the proposed business is only small one and the personnel complement required to make it functional is also small. There should be 30 personnel to be needed to manage the business. This number includes the General Manager down to the Helpers/Busboys/Janitors. Certain factors should be considered in assigning the compensation of every personnel. The compensation should commensurate with the efforts and expected output to be expected from each position. Compensation should commensurate with also the qualifications for each position. The business establishment should comply with all the laws especially those that provide benefits and protection for labor. 2. Marketing Aspects The information gathered from the Market Research, shows that there are concrete indicators of a big market for Chinese restaurants. Some respondents said that they prefer to entertain their visitors in Chinese restaurants. So, even if there are already the same types of business existing in the Navali are, the researcher plans to pursue this kind of business. The demand is very evident among the population of the area and the tourists of different nationalities who are used to frequently visit the restaurants for their lunch needs and for more leisure oriented eating/occasions. The derived figures show that the demand gap is so high and it will be expected to increase along with the increase in population. On the other hand, supply for the competitors will also increase with the increase in occupancy rates but they do not have a plan to expand their venture because of limited space available. The proposed venture will take the market share in the first year. To boost the sale of a restaurant different marketing strategies should be adopted including distinctive atmosphere, the traditional food will be provided to their guest. Quality of food and services, variety of food and sound promotional policies will be adopted before and during the operating stage. 3. Production/Technical Aspects The proposed Chinese Restaurant will be located at Navali Laguna with the propose name Kimchi-ai. This area is busy area center of business with numerous office, jewelry store, hotels, bank branches, and a first run movie house. The location at China town also attracts many visitors and tourist. The total area of the restaurant comprises 201 square meters. It has a total sitting capacity of 96 people. Operational process starts with the procurement, receiving and storing of food. Then, it will proceed to the preparing, cooking and catering of food. The sales estimated for the first year of operation will be P 3,888,000. Conclusion Considering that the profitability analysis conducted on the project’s projected financial statement yield positive results; and considering further, that the financial ratio analysis conducted on the project indicates that the business can be financially be sound, we can conclude that the proposed project involving the setting up a Chinese Restaurant in Novali Laguna is viable proposition. Recommendation Base from the study of four functional and areas and after discussing all the problems of the feasibility study and from the financial stand point, it is reflected that the project appears to be financially viable, profitable and technically feasible. The competition from other businesses could be face by protecting the good quality of the product, especially the taste of the food. So, it appears that it will have product quality and, indirectly, it cannot be weakened by competition. Therefore, the project is recommended fro implementation. Chapter IX SUMMARY OF THE STUDY Summary The overall objective of this project feasibility study is to determine whether it is feasible and viable to establish and operate Chinese restaurant in Nuvali Laguna. The researchers Methods use in the study are the Descriptive and Analytical. Both primary and secondary data were used for the study. Structured questionnaire was distributed to various respondents of the target market as well as for the restaurant operators. Secondary data includes the data from many agencies and libraries, Annual reports and monthly statistical report from the government agencies. The feasibility of the proposed project depends on the four functional areas and these areas seek the answers of the following problems: 1. Organization and Management Aspects 1. What form of business organization should be best suited to operate the proposed business? 2. What type of organizational structure should be set up to effectively manage the business? 3. How many personnel are needed to effectively manage the business? 4. What should be the requirements, qualification standards of the personnel vis-a-vis their duties and responsibilities? 5. What compensation scheme should the business establishment implement? 2. Marketing Aspects a. Is there a substantial demand for the service/product to be offered by the proposed   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   business? b. What is the current demand and supply position of Chinese restaurants in that area? c. What is the production and supply (sales) schedule of the proposed project? d. What strategy should be adopted to support marketing operations of the project? 3. Production/Technical Aspects a. Is the proposed location of the restaurant an ideal place? b. What is the capacity of the proposed restaurant? c. What equipments/facilities are required to make the proposed business functional? d. What kind of layout is suitable for this restaurant? 4. Financial Aspects a. What is the capital requirement of the project? b. How will the proposed business be financed? c. What are the financial statements and different ratios of the proposed project? d. What is the payback period, net present value, internal rate of return and break-even? Sales of the proposed project? Chapter X REFERENCES(BIBLIOGRAPHY) Bibliography Freud, John E. Modern Elementary Statistics 7th edition Manila: JMC Press, Inc. Huebener , Paul O. Gourmet Table Service-Rochelle Park, New Jersey: Hayden Book Company, Inc. Angsico, Lina G. â€Å"Comparative Study of Three Medium Sized Cafeteria in Manila† Ateneo de Manila University, 1982. Cena, Milagros. â€Å"A Collegiate Restaurant. Philippine Christian University, 1985. Hussain, Muhammad. â€Å"A feasibility study of establishing a seafood restaurant at Boat Basin, Karachi Pakistan† Philippine Christian University, 1989. Veryano, Oscar Torenzo. â€Å" A Feasibility Study on EstablishingEstablishment of Padaga Food at Kaba yoron Baru,South Jakarta, Indonesia†. Philippine Christian University, 1988. Chapter XI CURICULUM VITAE OF THE RESEARCHER A. PERSONAL INFORMATION NAME: Kathrina Mae C. Dumaran NATIONALITY: Filipino CIVIL STATUS: Single DATE OF BIRTH: September 11, 1992 PLACE OF BIRTH: Malolos, Bulacan ADDRESS: Blk. 7 Lot 3 Don Carlos Village Pasay City B. EDUCATIONAL ATTAINMENT College: Philippine Christian University High School: Baclaran National High School Elementary: San Roque 1 Elementary School C. WORKING EXPERIENCE Cashier- Daniel and Cynthia’s General Merchandise Camp Grill- All- Around CURICULUM VITAE OF THE RESEARCHER A. PERSONAL INFORMATION NAME: Del Prado, Jessieca Fria C. NATIONALITY: Filipino CIVIL STATUS: Single DATE OF BIRTH: December 7, 1988 PLACE OF BIRTH: Manila ADDRESS: #3 Saint George St. , Metro Core South Gate Home Almanza 1 LPC B. EDUCATIONAL ATTAINMENT College: Philippine Christian University High School: Mary Immaculate Parish Special School Elementary: Fortraidge Asian School C. WORKING EXPERIENCE Lotus Garden-House Keeper Gumbo- Assistant Chef CURICULUM VITAE OF THE RESEARCHER A. PERSONAL INFORMATION NAME: Nancy V. Ynalvez NATIONALITY: Filipino CIVIL STATUS: Single DATE OF BIRTH: November 23, 1991 PLACE OF BIRTH: Lying-in Pembo Makati City ADDRESS: Blk 5 Lot 2 Phase 2 Pinagsama Village Taguig City B. EDUCATIONAL ATTAINMENT College: Philippine Christian University High School: Eastern Achiever Academy Inc. Elementary: Saint Andrei Academy C. WORKING EXPERIENCE City Garden- All-around Gumbo- Bartender D. EXTRA CURRICULAR ACTIVITY Leadership Camp Discipleship Camp 2008-2010 Kawayan Camp- 2010 CURICULUM VITAE OF THE RESEARCHER A. PERSONAL INFORMATION NAME: Maria Sybel C. Marfil NATIONALITY: Filipino CIVIL STATUS: Single DATE OF BIRTH: February 10,1988 PLACE OF BIRTH: Manila Hospital ADDRESS: #0393 Salcedo II Noveleta Cavite B. EDUCATIONAL ATTAINMENT College: Philippine Christian University High School: STM Micheal Institue of Cavite Elementary: STM Micheal Institue of Cavite C. WORKING EXPERIENCE 2008-Present Call Center Representative Chapter III PRODUCTION AND TECHNICAL ASPECT Kimchi-ai house will provide you good services and affordable price. Our employees are very well trained on how they treat our customers. Our services quality and delicious food, which is nutritious and safe, as well as satisfying to customers. The elements of quality food that applies are flavor, appearance, palatability and storage ability, maintained our product to evaluate to know its escape ingredients when serve food. Purchasing- is important because a correctly designed purchasing system will maintain value and quality, minimize the investment in inventory and strength the operation competitive position. As the price increase are experience in key commodities sound and purchasing technique can profit (or contain cost). A variable purchasing subsystem makes the operation sanitation program easier to manage. The purchasing will be hold by the cook Receiving – a critical control point because ownership of production is transferred from the supplier to the operation. Skilful purchasing, couple by correct receiving practices can minimized the benefits of a carefully planned menu. The result is an accept or reject decision. Once receiving is completed, prompt storage of the food important Storing- is the function of preventing deterioration and theft of valuable food product before they are used by the operation. Food products are asset that must be protected, contamination, spoilage theft and pilferage must be prevented of the cost are to be minimized and profit maximized Ordering – the activities of customer. The customer chooses the food they want to eat. Preparing- the services activities that takes places before the food product is cooked. Vegetable cleaning and peeling, meat trimming and assembly of raw ngredient are example of preparation functions. Some establishment minimize the time spent on preparing by purchasing convenience food products up build in labor. Without an adequate sanitation program, food can be exposed to sanitation hazard during preparations. Cooking- the control point where heat is applied to food product cooking can significantly alter the color, odor, texture, taste, appearance and nutrients of the raw ingredients. Batch cooking in small quantities helps maintain food quality. Food products can be exposed to sanitation hazard during cooking. Implementing a sanitation program can reduce the risk associated with this control point before problem surface. Serving – involves physically transferring finished menu items from the production department to the customer. This control point should be designed to deliver quantity product to the customer with speed and efficiency. A comprehensive sanitary program is necessary to reduce sanitation risk associated with serving and to minimize customer satisfaction. Cleaning- although cleaning is the last control point listed on the flowchart, it is form the least important function. In fact, cleanliness intimately related to any other basic operating act. Focusing on sanitation in every subsystem enhances the operation cost control system, long term survival and success. Today’s customer demand cleanliness, so an effective program sanitation management makes good business sense. The ten control points are the foundation of any food services establishment. Each point must be address in all food services operation and in all segment of industry Sanitary facilities and control Sanitation performance is one of the most important aspects of the food services industry. A potential health hazard is always present when dealing with perishable goods that are to be consumed. Eliminate this hazard by always practicing food sanitation procedures. We sell the ort to the pig feeder by P100 each bucket. Profile of plant location The prob

One Fell Swoop

One Fell Swoop One Fell Swoop One Fell Swoop By Simon Kewin Its quite common for people to use the phrase one fowl swoop (or even one foul swoop) when they want to convey the idea of an event taking place all at once and very suddenly. But why do we say this? Is the phrase something to do with birds swooping to the ground in a great rush? In fact the phrase does have some connection to birds but both one fowl swoop and one foul swoop are incorrect. The original phrase is actually one fell swoop. The phrase is an old one. It may have been coined by Shakespeare in 1605, or he may merely have popularised it. In any case, the following lines can be found in Macbeth (Act 4, scene 3). Macduff has just heard that his family have been killed: All my pretty ones? Did you say all?- O hell-kite!- All? What, all my pretty chickens, and their dam, At one fell swoop? So Shakespeare does employ the image of a bird of prey, a hell-kite, swooping to the ground to kill all his pretty chickens. But the word he uses is fell. This, of course, is still a common word, but Shakespeare is using a rather obscure sense of that word, meaning of terrible evil or ferocity. Its source is the same as felon, a wicked person. So, â€Å"one fell swoop† originally meant a sudden, ferocious attack, although the sense of savagery in the phrase has been lost over the years and people now use it to mean, simply, all at once. Footnote : the dive of a bird of prey is more accurately referred to as a stoop rather than a swoop as in, for example, â€Å"the peregrine falcon can reach speeds of over 200 mph in a stoop†. Want to improve your English in five minutes a day? Get a subscription and start receiving our writing tips and exercises daily! Keep learning! Browse the Expressions category, check our popular posts, or choose a related post below:12 Signs and Symbols You Should KnowRunning Amok or Running Amuck?Shore It Up

Issue 20 from taking sides clashing views on political issues Essay - 1

Issue 20 from taking sides clashing views on political issues seventeenth edition - Essay Example How much privacy can we maintain without actually jeopardizing national security? My position stands on the answer to what is warrantless and what is not. Our history shows that innocent people have experienced an invasion of their privacy because of human error regarding whether or not their behavior, contacts, and connections can be considered â€Å"terrorist activity.† Nowadays, it seems like everyone and everything is potentially terroristic and a threat to national security. Extremist opinion and attitude, one way or the other, exist even amongst those who are nothing close to what can be deemed a terrorist. Legally, what is warranted is underlined by the words â€Å"probable cause.† Probable cause is a sticky matter that can come under the consent of a judge, and in cases of emergency, can be exercised in the absence of that permission. Wiretapping, as legalized eavesdropping, is badly in need of judicial oversight. Without the legally necessary protections in place, wiretapping is wide open to abuse and leaves open the possibility of misinformation and unnecessary interrogation. It also effectively closes the door to those doing investigative work, because those who may be caught disclosing information will withdraw, retract, and retreat from all contact when they know the door is open for them to be exposed and possibly killed, even when they are inside informants helping the innate cause. In the topic book, Al Gores states, â€Å"Republican as well as Democratic members of Congress should support the bipartisan call of the Liberty Coalition for the appointment of a special counsel to pursue the criminal issues raised by warrantless wiretapping of Americans by the President.† Since then, the battle has been over the Patriot Act and whether its broad-sweeping secret legal interpretation differs so much in the public

Energy Generation and conservation in Fuel Cell Essay

Energy Generation and conservation in Fuel Cell - Essay Example The fuel cell energy can be tapped in several ways before. First, they can be produced from biomass. These include the agricultural waste products, wood pulps from the paper manufacturing company and other crop wastes. These products are inserted into an enclosed fume chamber where biological and chemical reactions take place. They are broken down by some microbes, and hydrogen gas is produced. Since hydrogen gas is 14 times lighter than air, it escapes at the top of the fume chamber where it is trapped and stored for use. This trapped gas is more efficient and safe for use since it does not contain a lot of other gases. During the production of hydrogen gas in a fuel cell system, the natural gas is entered into the plant and delivered to the fuel processing subsystem. At this stage, some gases like the sulfur are removed. In addition, a preheating of the mixture (fuel) is done to reach the operating temperature of the cell. The gas is the delivered to the fuel cell where it undergoes the process of electrochemical oxidation to produce electricity or heat. The cell is much efficient with its efficiency ranging from 36 to 60 percent depending on the type of fuel cell in use. In a case where conventional heat equipment is used, a higher efficiency of about 85% can be achieved. Furthermore, people can make their own Proton Exchange Membrane Fuel Cells so that they produce their own energy or electricity (Ralph 102). This process can be achieved through a series of steps.

Banana Cake Essay Example for Free

Banana Cake Essay Greetings, my fellow visitors, today, I would like to recommend a few local dishes which you might want to indulge yourself while you are here. Firstly, I would like to recommend you an intercontinental dish known as†¦ Chilli Crab Chilli Crab, also known as Singapore’s unofficial â€Å"national dish† is cooked in various ways. The most common style is done with chilli and sweet-sour sauce ribboned with beaten egg. My favourite way and probably the most common, is to eat it with French bread or Chinese buns called Mantou to help you soak every last drop of delicious sauce. I strongly recommend all of you to try this dish as it is by far the best seafood dish in Singapore. Secondly, I would like to recommend to you the famous Chinese dish†¦ Fried Hokkien Mee You can easily imagine, from this description, how good this dish tastes! Egg noodles and rice vermicelli otherwise known locally as bee hoon, stir-fried with pork, prawn, squid, bean sprouts and loads of garlic, and then braised in a rich pork and prawn stock. The dish is served steaming hot and garnished with fresh lime and a dollop of spicy chilli sambal. Alive with the pungencies of both China and Southeast Asia, Fried Hokkien Mee is one of the favourite Singapore dishes. Now, I would like to recommend a unique dish eaten by all races. This dish is none other than†¦ Mee Rebus Translated into English, this dish means simply ‘boiled noodles’ — but the dish is anything but simple. It is yellow egg noodles in thick, spicy, slightly sweet gravy, garnished with boiled eggs, sliced green chilies, fried cubes of beancurd, and fresh lime. Some people add a dash of dark soy sauce as a finishing touch†¦. Just like our multiracial society, Mee rebus is a fine example of a fusion cuisine. The egg noodles, beancurd and dark soy sauce are Chinese touches, while the gravy speaks of combined influences from Indian and Malay cuisine, with its curry-like flavour and use of dried shrimp and tamarind. Last but not least, I would like to recommend the traditional Indian dish†¦ ? Roti Prata A dough-based flat pancake that is cooked by heating over a flat grill plate. Roti prata is commonly served with either vegetable or fish curries, but it is not unusual to see it being eaten plain with white large-grain sugar. Prata-making has been refined to such an art that if youre lucky, youll sometimes see cooks get theatrical with the flipping and turning of the prata as its being cooked over the plate.

Benefits of the WNBA :: Women Sports Essays

Benefits of the WNBA Although Title IX states than, "no person in the United States, on the basis of sex, be excluded from participation in, be denied the benefits of, or be subjected to any discrimination..." it does not guarantee that people will carry this out. After the issuing of Title IX, many women in sports wished to step forward and be recognized. Part of the recognition they wanted was to be included in National Sports Associations like the men's National Basketball Association. Eventually their cries were heard, and sports associations like the NBA agreed to merge and include women. Becoming included was an eye opening experience to many of these women and they have faced (and still do) doubts and discrimination from the public, but along the way they have also reaped benefits they would not have if the merger had never taken place. Title IX was the stepping-stone for mergers and sports, but immediately after the merging took place, women were fully discriminated against. When men and women's sports combined, it opened new administrative positions for women, but what these women found were that they were constantly being pushed down to the bottom of the pile, to the least authoritative positions. Men were the head coaches, and the head of the physical education departments Men organized the teams schedule for the season and organized practice hours. Also, "male sexist attitudes ensured that male rather than female athletic directors and heads of physical education departments were almost automatically appointed to direct merged departments" (Hult p.96) This male over female preference continued right up to today. As of 1992 there are more men in administrative sports positions than women. Women have been playing basketball for over a century before the Women's National Basketball Association came into existence. It was here at Smith College where many women got their first taste of the game. Women were described as having a "masculine performance style... rough and vicious play... worse than in men" (Hult 86). This aggressive playing style had to be modified because the violence and rough-housing that was going on were becoming intolerable. Eventually the Official Women's Basketball Rules were modified in that there was no dribbling allowed on the court at all, players were not allowed to make physical contact with each other and women were not allowed to grab the ball out of another women's hands. Of course over the next century the game evolved, but women's basketball seemed to be submerged under men's basketball.

Caribbean Political Philosophy Essay

Western Political Philosophy in the opinion of this essay is a concerted attempt to project and impose on a hapless people a foundation for immediate, continued domination and exploitation, we, therefore as a united Caribbean people, cannot solve our problems with the same thinking that created them. This paper identifies and discusses the central themes (thinking) of Gordon Lewis’ Main Currents in Caribbean Thought, Paget Henrys’ Calibans Reason, Rex Nettlefords’ â€Å"The Battle for Space† and Charles W. Mills’ Blackness Visible. This identification and discussion (generally) is achieved by tracing the evolution of Caribbean Political thought through an examination of race/class, explanations of underdevelopment, perspectives on dependency and the anti colonial movement inter alia. The paper goes on to explain (specifically) the manner in which these works assist in understanding the characteristic features, concerns and content of Caribbean political thought. The final section briefly examines where the Caribbean is at currently by isolating the present set of circumstances engaging the islands. In doing so the paper hopes to make a contribution to the understanding and progress of Caribbean political thought. INTRODUCTION The Caribbean has been described as an area of European colonisation and exploitation through slavery and the plantation system according to Dennis Benn (1987), it has also been described in terms of the product of these conjoined variables, the product of a racial mixture of African, European and Asian referred to as Creole. Nigel Bolland (2004) describes Creole as locally born persons of non-native origin, which, in the Americas, generally means people of either African or European ancestry. This essay goes further and defines this groups’ contribution to this space, diverse in cultural, ethnic and religious inputs, in terms of the new demands to be made on the state from the product of the aforementioned conjoining. Contribution is achieved by way of a clearly articulated political philosophy moderating the competing interest. It is this articulation that is the purview of this essay. To this end an effort will be made to identify and critically discuss the central themes of Gordon Lewis’ â€Å"Main Currents in Caribbean Thought†, Paget Henrys’ â€Å"Caliban’s Reason†, Rex Nettlefords’ â€Å"The Battle for Space† and Charles W. Mills’ â€Å"Blackness Visible†. To achieve the necessary coverage of the issues the essay will proceed as follows: an analysis of the characteristic features, concerns and content of Caribbean political thought. Comparisons will be made to typically distinctive aspects of African and European political philosophy (characteristic features), democracy, representation, institutional arrangement and authority (concerns), equality, social justice, welfare (content). It is by this comparison to the assumed standard that a location of Caribbean political thought could be made and understanding of its existence assessed. Finally the understanding sought will be put to use in locating the Caribbean in this global milieu. It is hoped that a contribution however small will contribute to the ongoing development of Caribbean Political Thought. CHARACTERISTIC FEATURES The assumption that philosophy is held as a European monopoly is grounded in an intellectual tradition whose history consists of the evolution of men’s thoughts about political problems over time according to Sabine and Thorson (1973). Thankfully, there is balance to the discussion accorded by nuanced analysis describing the aforementioned assertion as a false assumption given that these phenomena as known to the Greek were but artefacts of thought George Belle (1996). The question must, therefore, be asked to what extent the character of Caribbean political philosophy shown a level of independence from western political philosophy and by extention an enlightened path that reflects its African/European/Asian origin and coalescence of its peoples (Creole). This coalescence is described, to a large extent, by C W Mills (1998) as â€Å"the coexistence of parallel but incompatible institutional arrangements within a recognised political state† speaks clearly to the many complex issues engaging the multitude of interest acting within this Caribbean. Significantly and more importantly, is the anti-colonial struggle that is fought at the level of the psyche through cultural and spiritual expressions Paget Henry (1997). This essay will examine both examples and place them into context. Henry argues that religion has undergone systematic alienation within the Caribbean theatre by way of a â€Å"lowering of its register or importance to thought. † His observations show an embrace of Eurocentric Christianity used by the former colonials as a tool of control and subordination culminating in a radical disenfranchising of traditional African religions pertaining to inherited Afro-Caribbean Christianity (voodoo and shango). He explained: â€Å"A deployment of binaries (negative assertions) led to European/Christian denials of the existence of an African religious philosophy, significantly and more importantly, is the anti-colonial struggle that is fought at the level of the psyche through cultural and spiritual expressions. † What is noted by Henry is the idea that stagnation has been allowed to take root in the philosophy allowing gaps for re-colonisation. These gaps are identified by Mills (1998) as he draws on the efforts of David T Wellman (1993) who made clear: â€Å"It has been argued that the historic source of white racism lies in a combination of religious intolerance and cultural predispositions to see non-whites as alien. The medieval battles against Islam are then the precursors of the racism that was to accompany European expansionism into the world. African religions were seen as devil worship, black culture and customs viewed as â€Å"mumbo jumbo,† paradigmatically bizarre. † Henry and Mills collectively recognised the Eurocentric imposition that has come to be known as Christianity and its use as a tool to negatively impact race relations dividing and colonising a people. The expectation would be a Caribbean response in defense and ownership of that cosmology which was African. Instead, according to Belle (1996), an intellectual stasis was the result complementing the concept of negative binaries. Belle went on to intimate: â€Å"Haitian political actors culturally trivialised and ridiculed voodum. The role of voodum, a spiritual expression, in the Haitian experience was central for them in their supernatural and cultural expressions within an anti colonial context. † Recall Mills (1998) â€Å"incompatible institutional arrangement† alluded to earlier; consider that Henry was able to capture the Haitian dynamic beautifully, this also in the context that Haiti holds the distinction of being the first independent black state of the new world. He expressed it as â€Å"A series of extended debates between the major competing racial groups of the: Euro-Caribbean, Amerindians, Indo-Caribbean and Afro-Caribbean over projects of colonial domination. The philosophical productions of the Euro-Caribbean were aimed at effecting European political and social hegemony (recall Belle (1996)). While, in contrast, the philosophical undertakings of the Indo-Caribbean and Afro-Caribbean were aimed at destroying European hegemony by destroying the legitimacy of their colonial projects. † It is clear from these attempts to define the character of Caribbean political philosophy emphasis has been placed on its utility as an anti colonial tool for overcoming and overturning projects of European hegemony according to Henry (1995). At the heart of these projects are attempts to minimise the effort to develop an alternative to Christianity, reconnection to an African cosmology that bore witness to the imposition of European dogma and through the condemnation of Islam. This essay accepts that any attempt to build out a project must at the same time have a level of self assessment attempted by Mills and Henry in this instance. What are of concern to this essay are efforts from within to compromise the character of the project. It is left to be determined if concerns (to be discussed) will suffer the same fate. CONCERNS The classic argument in favour of western political thought is found in social-contract theories, first proposed by seventeenth-century philosophers Thomas Hobbes and John Locke. Social-contract theory, in fact, constitutes the basis for concerns in modern political thought according to Andrew Heywood (2004). The argument is referenced to society without government, a so-called ‘state of nature’. Hobbes poignantly describes this state of nature as being ‘solitary, poor, nasty, brutish and short’ reinforcing that without government to restrain selfish impulses, order and stability would be impossible. To what extent has this argument been a part of the contribution concerning Caribbean political philosophers or has there been a redefining of Hobbes’ position? Paget Henry (2000) identifies a situation of what came natural to the African and the colonial intrusion of a self appointed hegemonic force. In an attempt to locate the discussion within the confines of the state Henry draws on Kwameh Nkrumah (1965) to establish a modern ideology unlike the European articulation of Hobbes state of nature. The African assessment is one of diametric opposition, Nkrumah explains: â€Å"The traditional face of Africa includes an attitude toward man which can only be described, in its social manifestation, as being socialist. This arises from the fact that man is regarded in Africa as primarily a spiritual being, a being endowed originally with certain inward dignity, integrity and value. † This rationality of the African locates him apart from his European counterpart. Henry showed the widespread existence of one-party states in Africa was not due to one particular outlook he opined it pointed to the persistence of a traditional political culture that included a â€Å"grammar† of chiefly or kingly political behaviour. The argument is not without reason given the application by Plato to the philosopher kings and much later the Divine Right of Kings show a use of African political structure in an attempt to order a European society. The Caribbean, however, has shown no such inclination having been to a large extent â€Å"trapped in and shaped by social rivalries, ethnic animosities, weak personal/social identity and political fragmentation caused by the twin epiphenomena of slavery and colonialism† according to Gordon Lewis (1983). This is not by accident Lewis argued that the inability of Caribbean people to come to grips with this reality, that was not imagined but was real, left them open to continued exploitation. He went on to explain quite accurately that: â€Å"Slavery was also a powerful ideological deterrent, for it generated a scale of values in the top, dominant groups of the colonies, in which fear of the black masses stifled aspiration for national independence. At every turn in the story, these groups opted for selfish treason rather than for popular revolt. † Lewis contribution established the consequence of the native bourgeoisie’s economic dependence upon the colonial bourgeoisie. It has never been the intent of the former coloniser to give more for less on the contrary the intent was one of taking more for less. Observe how the power struggle ostensibly between colonised and coloniser gets displaced by power relations within the colonised body politic itself. Remember the argument is one of government structure based on self interest (Hobbes and Locke) against one based on consensus (Paget Henry). Seemingly self-serving political and economic ambitions knows no boundary and does not seek to serve the interests of the newly independent proletariat. Frantz Fanon (1963) suggests the ways in which intellectual leaders often betray the national working-class: â€Å"Before independence, the leader generally embodies the aspirations of the people for independence, political liberty, and national dignity. But as soon as independence is declared, far from embodying in concrete form the needs of the people in what touches bread, land, and the restoration of the country to the sacred hands of the people, the leader will reveal his inner purpose: to become the general president of that company of profiteers impatient for their returns which constitutes the national bourgeoisie. † Fanons assessment is encapsulated by a more specific argument against the existence of a Caribbean Philosophy, it is the perception of the absence of an intellectual tradition, and the belief the Caribbean is a cultural desert. The widely held view of the Caribbean as a region of the three S’s: sea, sand and sex. – A notion upon which the tourism industry has been constructed by and to this day exploited by a select few (national bourgeoisie). The writers, to a large extent, have highlighted the threats to democracy, representation, institutional arrangement and authority by way of concerns. A social contract theory promulgated by the former colonial has been answered by an African option structured on consensus. A timely observation of the constraints to growth based on petty rivalries is a reminder of the island state vulnerability to external influence. This essay suggests that betrayal of the political elite fairly represents the intellectual dilemma the Caribbean is now facing if Fanon (1963) is accepted. This essay argues that if these concerns were addressed maybe the stability of the natural African heritage would have offered up a leader and a type of governance sensitive to the masses and diversification needed. This essay understands the contribution of Henry and Lewis in attempting to show there was an intellectual tradition drawing attention to democracy, institutional arrangement and authority to address the myriad of concerns. CONTENT Issues that, historically and today, have most concerned political philosophers begin with a set of questions about equality, justice and welfare. These could be thought of as an enquiry into the best form of state according to David Miller (1998). It is a fact that for most of our history human beings have not been governed by states hence the free roaming tribes of Africa, Taino and Kalilingo of the Caribbean and not to be left out the marauding barbarians of Europe. From the inception this essay has identified a specific group as central to the continued existence of the Caribbean. Rex Nettleford (1993) and Charles Mills (2007) confirm that centrality by, in the first instance, identifying the group as one of three broad elements shaping the society in the second instance, through a specific schema that embodies a racial polity both starting at diverging points but eventually reaching a mutually understood location. Nettleford has been innovative using the concept of space to draw attention to social injustice; he describes maronnage or â€Å"the retreat into safe psychic sanctums calling on inner reserves beyond the reach of external violators. † This retreat came about with the use of language to communicate, plan and execute rebellion in a tongue foreign to the invaders bringing some equality to a struggle that was always almost dictated by the colonial. He explained â€Å"†¦.. Creole, in the proper sense of native-born, native-bred and not in the sense of an aberration of a dialect to the norm of a standard tongue. The very code switching , so normal to Caribbean people in the liberal use of Creole for appropriate circumstances transformed to the lingua franca as the occasion demands (sometimes in one sentence), is a sign of the capacity to master the flow between inner and outer space on one level. † The code switching to which he refers is an attempt to push back an institution not sympathetic to the Creole. To organise and communicate meant the mastery of a tongue foreign to the colonial because the institutions to which he had a monopoly were unequal, lacked social justice and had no welfare. This was identified by an economic relationship that marginalised tray merchants placing the Caribbean person on the periphery of existence according to Nettleford (1993). The exclusion from the vicinity of â€Å"formal commercial enterprises† driving the trader underground to the informal economy away from the formal economy clearly establishes a prima facie case for the judicial, executive and legislative institutions to answer with regard to the adopted precepts of western political thought. Mills wasted no time highlighting the fact that race has been essentially reduced to a minimal debate, glossed over, and otherwise left out of the majority of the multiculturalism literature Mills (1998). His evaluation was logical and nuanced, he argued that: â€Å"Tracing the evolution of the concepts of race and ethnicity race began as a biological and therefore immutable aspect of the human condition, while ethnicity was and is seen as a consequence of culture. Racism and ethnocentrism were differentiated by their essential characterisations: Race is a consequence of biology and therefore racism presumes a biological hierarchy; ethnicity is a consequence of culture and therefore ethnocentrism requires a surrender of cultural distinction and assimilation. † Given the consensus within the scientific community that biological race and thus biological hierarchy do not exist, what pertains in the Caribbean, therefore, in the form of Creole ethnicity and ethnocentrism are seen as relatively more logical and reasoned according to Mills (2007). There is confirmation of this assessment by Lewis (1983). He articulated a position that the Caribbean’s single greatest contribution to political thought is its open exploration of the question concerning race. This exploration, as Lewis puts it, possibly offers a counter to a Eurocentric fetish with its misplaced presumption of superiority on the subject, a sober Caribbean response. The content of Caribbean thought being characterised as overly concerned with the use of race converges to the concept of Creole recall the alignment sought earlier by Nettleford (1993) and Mills (2007) it is no wonder, therefore, that ethnicity as articulated by Mills (2007) is seen as a more politically palatable category to discuss and philosophically legitimate engaging the polity at all levels. As a people are we therefore satisfied with the aforementioned argument in its attempt to reconcile what is a contentiously debated topic? This essay suggest that the attempt at convergence is likely due to the challenge of the (particularism) of Caribbean Political thought essentially a question of authenticity which can be defined as of undisputed origin, genuine, reliable and trustworthy. It is a question of who constitutes the Caribbean person, in this case the African or Asian or European or is it the Creole or maybe none of the previously mentioned. Since it is suggested by some that the attempt at convergence is unlikely must the debate be reduced to one or the other in an attempt to secure an answer? This essay further suggests a complexity that cannot be determined by way of who has the right to speak on behalf of the Caribbean and a claim of superiority. To attempt this would in the opinion of this essay reduce the debate to that which western political thought is – insecure in its biological existence. This is where maturity and understanding is paramount in the construction of a worthwhile paradigm independent of western political dogma. UNDERSTANDING CARIBBEAN POLITICAL PHILOSOPHY The term â€Å"political philosophy† often refers to a view, specific political belief or attitude about politics that does not necessarily belong to the technical discipline of philosophy. In short, political philosophy is the activity, as with all philosophy, whereby the conceptual apparatus behind such concepts as aforementioned are analysed, in their history, intent, evolution and the like according to Jean Hampton (1997). Tim Hector questioned, â€Å"Where is our philosophy?† as if to imply that the aforementioned concepts are yet to be found or worst not understood and overlooked. His ask is reasonable given the time our people have occupied this space with the accompanying accoutrements of independence and must be answered against a background of accepted criteria as to what a political philosophy is Hampton (1997). Right or wrong the confluence, convergence, divergence, lack of application that has become synonymous with these islands gives what they have to say a genuine uniqueness. Since independence, for all the limitations, they have not found the need to go on crusades slaughtering millions in the name of God, use an intellectually convenient ideology to foist on the rest of the world a self serving expansionist ideology under developing Africa and the Caribbean in the name of capitalism, murder its own in two world wars and as this essay concludes present globalisation as the new destabilising force. It is the position of this essay that the writers have been able to establish a prima facie case toward a political philosophy; there is history, intent and evolution however more needs to be done if only to say Caribbean political philosophy is not what western political philosophy is. As long as the peoples resist the urge to lean toward their own understanding Caribbean Political Philosophy has a chance to become a global solution to its Western Political nemesis. CONCLUSION It is clear that an understanding of Caribbean political philosophy is an understanding of the post colonial project and the need for the Caribbean to extricate itself from the political dogma that is Eurocentric in construction and delivery. In summary this characterisation of Caribbean thought places a high value on overturning projects of European hegemony Nettleford (1995). So important is this aspect of the project that an epistemology, ontology perspective was developed to give structure and ground the thinking given the purported monopoly expressed by the European. Henry (2000) highlights the key thematic lines along which Caribbean political thought has thus far been expressed. This, however, has not been without controversy the claim that the Caribbean’s single greatest contribution to global thought is its exploration of the question of race Lewis (1983) has triggered the characterisation as overly concerned with the utilisation of race as an analytical category. Mills (2007) answers the characterisation with a nuanced alternative articulating that biological race and thus biological hierarchy do not exist, what pertains in the Caribbean in a form of Creole ethnicity and ethnocentrism. If exclusively defined by the Western Political standards the Caribbean would be hard pressed to identify a political philosophy, the debate is thus confined to what is important to the people occupying the space. The fundamental difference is with application of what needs to be done given that the Caribbean is young relative to its European counterpart then there is more to be accomplished. This essay understands the confluence, convergence, divergence, dialectic that has become synonymous to these balkanised geographical dispersed islands. This essay accepts that understanding of a situation comes not with a presumption of right or wrong but openness to arguments, that, if placed on a balance of probabilities could become the reality of the reader. BIBLIOGRAPHY Belle, George. 1996 Against Colonialism: Political Theory and Re-Colonisation in the Caribbean. Paper presented at the Conference on Caribbean Culture: Mona Jamaica UWI. Benn, Dennis. 1987 Ideology and Political Development: the Growth and Development of Political Ideas in the Caribbean 1774-1983. Jamaica: ISER, Mona. Bolland, Nigel. 2004 The Birth of Caribbean civilization: A century of ideas about culture and identity, nation and society Kingston: Ian Randle Fanon, Frantz. 1963 The Wretched of the Earth. New York: Grove Press. Hampton, Jean. 1997. Political Philosophies and Political Ideologies, Montreal: Westview Press. Heywood, Andrew. 2004 Political Ideologies, 3rd Edition: An Introduction, USA: Palgrave McMillan Henry, Paget. 2000. Calibans Reason: Introducing Afro Caribbean Philosophy, London: Routledge, Lewis, Gordon. 1983. Main Currents in Caribbean Thought: The Historical Evolution of Caribbean Society in Its Ideological Aspects, 1492-1900, Baltimore: Johns Hopkins University Press. Miller, David. 1998. Political philosophy in E. Craig (Ed. ), Routledge Encyclopedia of Philosophy, London: Routledge. Mills, Charles. 1998 Blackness Visible: Essays on Philosophy and Race, Ithaca: Cornell University Press. Mills, Charles. 2007 â€Å"Multiculturalism as/and/or Anti-Racism?† in Multiculturalism and Political Theory Cambridge, UK: Cambridge University Press. Nkrumah, Kwameh. 1965 Neo-Colonialism, the Last Stage of Imperialism London: Thomas Nelson & Sons, Ltd. Nettleford, Rex. 1993 Inward Stretch, Outward Reach: A voice from the Caribbean Basingstoke: MacMillan. Sabine, George Holland, Thomas Landon Thorson. 1973. A history of political theory. Hinsdale, Ill: Dryden Press. Wellman, David T. 1977 Portraits of White Racism, 2d ed, New York: Cambridge University Press.

Implementation Plan

IMPLEMENTATION PLAN Overview The Implementation Plan describes how the information system will be deployed, installed and transitioned into an operational system. The plan contains an overview of the system, a brief description of the major tasks involved in the implementation, the overall resources needed to support the implementation effort (such as hardware, software. facilities, materials, and personnel), and any site-specific implementation requirements.The plan is developed during the Design Phase and is updated during the Development Phase; the final version is provided in the Integration and Test Phase and is used for guidance during the Implementation Phase. The outline shows the structure of the Implementation Plan. 1INTRODUCTION This section provides an overview of the information system and includes any additional information that may be appropriate. 1. 1Purpose This section describes tile purpose of the Implementation Plan. Reference the system name and identify informat ion about the system to be implemented. 1. 2System OverviewThis section provides a brief overview of the system to be implemented, including a description of the system and its organization. 1. 2. 1System Description This section provides an overview of the processes the system is intended to support. If the system is a database or an information system, provide a general discussion of the description of the type of data maintained and the operational sources and uses of those data. 1. 2. 2System Organization This section provides a brief description of system structure and the major system components essential to the implementation of the system.It should describe both hardware and software, as appropriate. Charts, diagrams, and graphics may be included as necessary. 1. 3Project References This section provides a bibliography of key project references and deliverables that have been produced before this point in the project development. 1. 4Glossary Provide a glossary of all terms and abbreviations used in the manual. If it is several pages in length, it may be placed in an appendix. 2MANAGEMENT OVERVIEW The subsequent sections provide a brief description of the implementation and major tasks involved in this section. 2. Description of Implementation This section provides a brief description of the system and the planned deployment, installation, and implementation approach. 2. 2Points of Contact In this section, identify the System Proponent, the name of the responsible organization(s), and titles and telephone numbers of the staff who serve as points of contact for the system implementation. These points of contact could include the Project Manager. Program Manager, Security Manager. Database Administrator, Configuration Management Manager, or other managers with responsibilities relating to the system implementation.The site implementation representative for each field installation or implementation site should also he included, if appropriate. List all ma nagers and staff with whom the implementation must be coordinated. 2. 3Major Tasks This section provides a brief description of each major task required for the implementation of the system. Add as many subsections as necessary to this section to describe all the major tasks adequately. The tasks described in this section are not site-specific, but generic or overall project tasks that are required to install hardware and software, prepare data, and verify the system.Include the following information for the description of each major task, if appropriate: †¢What the task will accomplish †¢Resources required to accomplish the task †¢Key person(s) responsible for the task †¢Criteria for successful completion of the task †¢Examples of major tasks are the following: †¢Providing overall planning and coordination for the implementation †¢Providing appropriate training for personnel †¢Ensuring that all manuals applicable to the implementation effort are available when needed †¢Providing all needed technical assistance Scheduling any special computer processing required for the implementation †¢Performing site surveys before implementation †¢Ensuring that all prerequisites have been fulfilled before the implementation date †¢Providing personnel for the implementation team †¢Acquiring special hardware or software †¢Performing data conversion before loading data into the system †¢Preparing site facilities for implementation 2. 4Implementation Schedule In this section, provide a schedule of activities to be accomplished during implementation. Show the required tasks (described in Section 2. , Major Tasks) in chronological order, with the beginning and end dates of each task. 2. 5Security If appropriate for the system to be implemented, include an overview of the system security features and requirements during the implementation. 2. 5. 1System Security Features In this section, provide an overview and discussion of the security features that will be associated with the system when it is implemented. It should include the primary security features associated with the system hardware and software. Security and protection of sensitive bureau data and information should be discussed, if applicable.Reference the sections of previous deliverables that address system security issues, if appropriate. 2. 5. 2Security During Implementation This section addresses security issues specifically related to the implementation effort, if any. For example, if LAN servers or workstations will he installed at a site with sensitive data preloaded on non-removable hard disk drives, address how security would be provided for the data on these devices during shipping, transport, and installation because theft of the devices could compromise the sensitive data. 3IMPLEMENTATION SUPPORTThis section describes the support software, materials, equipment, and facilities required for the implementation, as well as the personnel requirements and training necessary for the implementation. The information provided in this section is not site-specific. If there arc additional support requirements not covered by the subsequent sections, others may be added as needed. 3. 1Hardware, Software, Facilities, and Materials In this section, list support software, materials, equipment, and facilities required for the implementation, if any. 3. 1. 1HardwareThis section provides a list of support equipment and includes all hardware used for testing time implementation. For example, if a client/server database is implemented on a LAN, a network monitor or â€Å"sniffer† might be used, along with test programs. to determine the performance of the database and LAN at high-utilization rates. If the equipment is site-specific, list it in Section 4, Implementation Requirements by Site. 3. 1. 2Software This section provides a list of software and databases required to support the implementation. Ide ntify the software by name, code, or acronym.Identify which software is commercial off-the-shelf and which is State-specific. Identify any software used to facilitate the implementation process. If the software is site-specific, list it in Section 4. 3. 1. 3Facilities In this section, identify the physical facilities and accommodations required during implementation. Examples include physical workspace for assembling and testing hardware components, desk space for software installers, and classroom space for training the implementation stall. Specify the hours per day needed, number of days, and anticipated dates.If the facilities needed are site-specific, provide this information in Section 4, Implementation Requirements by Site. 3. 1. 4Material This section provides a list of required support materials, such as magnetic tapes and disk packs. 3. 2Personnel This section describes personnel requirements and any known or proposed staffing requirements, if appropriate. Also describe th e training, if any, to be provided for the implementation staff. 3. 2. 1Personnel Requirements and Staffing In this section, describe the number of personnel, length of time needed, types of skills, and skill levels for the staff required during the mplementation period. If particular staff members have been selected or proposed for the implementation, identify them and their roles in the implementation. 3. 2. 2Training of Implementation Staff This section addresses the training, if any, necessary to prepare staff for implementing and maintaining the system; it does not address user training, which is the subject of the Training Plan. Describe the type and amount of training required for each of the following areas, if appropriate, for the system: †¢System hardware/software installation †¢System support †¢System maintenance and modificationPresent a training curriculum listing the courses that will be provided, a course sequence. and a proposed schedule. If appropriat e, identify which courses particular types of staff should attend by job position description. If training will be provided by one or more commercial vendors, identify them, the course name(s), and a brief description of the course content. If the training will be provided by State staff, provide the course name(s) and an outline of the content of each course. Identify the resources, support materials, and proposed instructors required to teach the course(s). 3. Performance Monitoring This section describes the performance monitoring tool and techniques and how it will be used to help decide if the implementation is successful. 3. 4Configuration Management Interface This section describes the interactions required with the Configuration Management (CM) representative on CM-related issues, such as when software listings will be distributed, and how to confirm that libraries have been moved from the development to the production environment. 4IMPLEMENTATION REQUIREMENTS BY SITE This s ection describes specific implementation requirements and procedures.If these requirements and procedures differ by site, repeat these subsections for each site; if they are the same for each site, or if there is only one implementation site, use these subsections only once. The â€Å"X† in the subsection number should be replaced with a sequenced number beginning with I. Each subsection with the same value of â€Å"X† is associated with the same implementation site. If a complete set of subsections will be associated with each implementation site, then â€Å"X† is assigned a new value for each site. 4. 1Site Name or identification for Site XThis section provides the name of the specific site or sites to be discussed in the subsequent sections. 4. 1. 1Site Requirements This section defines the requirements that must he met for the orderly implementation of the system and describes the hardware, software, and site-specific facilities requirements for this area. A ny site requirements that do not fall into the following three categories and were not described in Section 3, Implementation Support, may be described in this section, or other subsections may be added following Facilities Requirements below: Hardware Requirements – Describe the site-specific hardware requirements necessary to support the implementation (such as. LAN hardware for a client/server database designed to run on a LAN). †¢Software Requirements – Describe any software required to implement the system (such as, software specifically designed for automating the installation process). †¢Data Requirements – Describe specific data preparation requirements and data that must be available for the system implementation. An example would be the assignment of individual IDs associated with data preparation. Facilities Requirements – Describe the site-specific physical facilities and accommodations required during the system implementation perio d. Some examples of this type of information are provided in Section 3. 4. 1. 2Site implementation Details This section addresses the specifics of the implementation for this site. Include a description of the implementation team, schedule, procedures, and database and data updates. This section should also provide information on the following: †¢Team–If an implementation team is required, describe its composition and the tasks to be performed at this site by each team member. Schedule–Provide a schedule of activities, including planning and preparation, to be accomplished during implementation at this site. Describe the required tasks in chronological order with the beginning and end dates of each task. If appropriate, charts and graphics may be used to present the schedule. †¢Procedures–Provide a sequence of detailed procedures required to accomplish the specific hardware and software implementation at this site. If necessary, other documents may be referenced. If appropriate, include a step-by-step sequence of the detailed procedures.A checklist of the installation events may he provided to record the results of the process. If the site operations startup is an important factor in the implementation, then address startup procedures in some detail. If the system will replace an already operating system, then address the startup and cutover processes in detail. If there is a period of parallel operations with an existing system, address the startup procedures that include technical and operations support during the parallel cycle and the consistency of data within the databases of the two systems. Database–Describe the database environment where the software system and the database(s), if any, will be installed. Include a description of the different types of database and library environments (such as, production, test, and training databases). †¢Include the host computer database operating procedures, database file and library naming conventions, database system generation parameters, and any other information needed to effectively establish the system database environment. Include database administration procedures for testing changes, if any, to the database management system before the system implementation. †¢Data Update–If data update procedures are described in another document, such as the operations manual or conversion plan, that document may be referenced here. The following are examples of information to be included: -Control inputs -Operating instructions -Database data sources and inputs -Output reports -Restart and recovery procedures 4. 1. 3Back-Off Plan This section specifies when to make the go/no go decision and the factors to be included in making the decision.The plan then goes on to provide a detailed list of steps and actions required to restore the site to the original, pre-conversion condition, 4. 1. 4Post-Implementation Verification This section describes t he process for reviewing the implementation and deciding if it was successful. It describes how an action item list will be created to rectify any noted discrepancies. It also references the Back-Off Plan for instructions on how to back-out the installation, if, as a result of the post-implementation verification, a no-go decision is made.