IRM NAMIN DATI

1. Baguio Country Club
The Verandah
Prepared by:
Delim, Ronica Anne
Matawaran, Ronnel
Quinque, Mond Lester
Ronquillo, Khim Fermhee
Obidoza, Lemuel

2. I. COMPANY PROFILE
A. Brief History
By February, 1906, when Forbes circulated a prospectus to
attract membership, the Baguio Country Club consisted of a hastily
built clubhouse, a staff of one, two tennis courts, three croquet
grounds, and a three-hole golf course. But Forbes' prospectus promised
a much grander clubhouse: one “with fine dining facilities, a bar,
locker rooms, shower, reading rooms, great open fireplaces in which
pine logs will crackle merrily night and day, a few bedrooms, and a
billiard room.” In 1907, the Baguio Country Club Corporation was
organized. This same year, links for nine holes were laid, and the
tennis courts were smoothed out. In 1908, a permanent clubhouse was
completed, cottages sprung up, and the most welcome news: the club
started serving meals.
B. Office Layout (Verandah)

3. C. Department and Offices
a. Offices/Departments
 Food and Beverage Division
 Quality and Standard Control Department
 Recreation Department
 Management Information System Department
 Health and Safety Committee
 Security Department
b. Function of Offices
 Food and Beverage Division - To adhere to the clubs highest
standard of excellence by providing the best quality of food
and most competent service.
 Health and Safety Committee - they ensure all aspects of club
operations is prepared to respond to and contingency and
Emergency with sole purpose of protecting and serving life
properly.
 Quality and Standard Control Department - They Check the
quality of Food to be serve to the Customer.
 Recreation Department-they provide world class recreational
facilities and activities by delivering 100% customer
satisfaction.
 Management information System Department – the provide
information Technology Solutions in most cost –effective
manner and safeguard of clubs data information and put our
members and guest needs above all else.
 Security Department – to dedicate excellent security service
and to create a safe environment in our daily operation at
the club for the safety of members, guests and employees and
to carry out duties with professionalism, courage and
integrity.

4. c. Organizational chart
d. Work Functions and Job Description
 Executive Chef - He/she will approve the food menu to be
served.
 Chef - He/She will plan/Cook the Food to be served.
 Waiter/Waitress - they will serve the food to the client; get
the customer order, Dish out the orders.
 QC-they will check the quality of food to be served.
 Manager - the head of a department or functional area within
an organization has specific responsibilities depending on
the needs of his or her organization.

5. D. Information Technology
 Hardware Specification
o No. of Computers involve in the Restaurant :8
o Processor: Pentium 4
o Operating System: Windows XP Professional
o System Manufacturer: HP
o Memory:2 gig RAM
 Software
o Microsoft Access-it’s the software that they use to store
information for their Point of sale system
o Microsoft Excel
 Applications
o Point of Sale-The server Keep the cash, checks, and credit
slips collected as payment during the shift ,as the server
enters each order to the computer ,the amount of the item is
automatically and immediately charge to that server account.
How?
 Swiping Credit Card-the server swipes the guest/member
credit card through the magnetic card reader at the
server terminal
 Guest Signing Credit Card Guest/Member Check-A guest
/Member signs the credit slip generated by the
computer
o Advantage of POS System:
 Save steps in placing Orders
 Speed up Service to the guest
 Ensure accurate food and beverage preparation
 Prevent confusion
 Prevent pricing errors on guest checks
 Produce itemized guest checks at server
 Generates management reports

6. E. Product and Services
 Services
o Express Service-Its main function is attending to guests'
needs and concerns and ensuring that such needs and concerns
are addressed and acted upon immediately without delay, such
as: room service, concerns on room maintenance, complaints on
service, etc. They also act as concierge to handle requests
of guests such as tour information, ticket reservations, and
shopping and other guests' errands. They also conduct social
calls to billeted guests as tool in discovering the over-all
guests' experience.
o Wine Service – Wine service is the presentation, uncorking
and pouring of wine. It takes place when a customer orders a
bottle of wine for the table.
o Multi-tasking service- At all times, servers should be
considering the needs of their tables. They should be
constantly aware of whether the tables need food or drinks,
if the plates need clearing, and if the patrons are ready for
a check. Additionally, servers should be aware of their
teammates, helping to run food or refill drinks if they could
use some help.
o Buffet Service – where in the costumer will be able to
experience an eat all you can dining style.
o Bartending Service – where the costumers will be able to
request the bartender to create alcoholic or nonalcoholic
beverages with their specifications.
o Cooking Service – where the chef prepare the meal of the
costumer.
o Greeting Service – staff/employees acknowledge costumers.
 Products
o International or Foreign foods
o Local or Filipino foods
o Wine/beverages
o Bread

7. F. Challenges and Problems
 Ensuring the quality of food and services offered by the
company
 Attracting customers, keeping them, service, complaint
handling, and the customer experience.
 Ways of attract more customers.
 How to improve the way staff deals with the customers.
 How to keep your food costs down.
 Training programs for the employees.
G. Future Plans of the Company
 Creation of New Cuisines
Description: They plan to experiment on ingredients and
create an exciting new cuisine that will suit the pallet of
the dinners.
 Maintaining the Reputation of BCC restaurants
Description: Maintain the dignified status of BCC restaurant
by improving our selves to satisfy the needs of our dinners.

8. II. COMPELLING MISSION AND VISION
 Compelling Mission
“By improving our quality of food and services, we will develop
the skills and talents of our employees by providing seminars and
training. To impress our customers by giving them the highest
degree of service and by providing fresh, finest and good quality
of food, in a comfortable environment . To have every customer
smile that comes to our door leave impressed and excited to come
back again. “
 Compelling Vision
“To be preferred and most valued restaurant that enhances the
quality of life of every members and to be the best world well-
known leader in products and services by adopting new cuisines
from all over the world.”

10. III. SWOT ANALYSIS
Strength: Opportunity:
S1 - Variety of restaurants
S2 - Hospitable employees
S3 - Food quality assurance through
Quality Control
S4 - Rewards and benefits for
employees
S5 - Globally Competitive
Professional chefs
S6 - Sending chefs to other
countries to acquire new
cuisines and recipes.
S7 - Family-like relationship
between the BCC restaurants
and the employees. This
relationship keeps the
employees to become loyal to
BCC.
S8 - If they can assess that an
employee may became an asset
in the near future BCC will
take care of that employee
S9 - Exclusivity because it
attracts more customer.
S8 - Customers can request specific
cuisines that are not in the
menu.
S9 - Fresh ingredients
S10 -International cuisines
S11 - MIS
O1 - Teaming up with Universities
O2 - Conducts different events
O3 - Political figures visiting
BBC
O4 - Good relationship to Camp
John Hay ensuring that
customers can be accommodated
O5 - There are only 2 golf courses
in Baguio City: Camp John Hay
and BCC
O6 - Trainees or OJT students
because they are working at
BCC Restaurants but BCC has no
responsibility to pay them any
amount of money as a salary
O7 – Seasonal Cuisines.
O8 – Ability to create new
applications needed by BCC.
O9 – Events and Festivals in
Baguio
Weakness: Threats:

11. W1 - Exclusivity because not all
people can avail for the
packages of country club which
can affect its business.
T1 – Global Economy
T2 - Location because far from the
city
T3 - Trainees or OJT students
because without any
experiences, it might affect
the quality of services
offered by the BCC
Restaurants
IV. PORTER’S 5 FORCES
 Rivals
None, Other Restaurant are far away from BCC.
 Substitutes
Other Restaurants and Fast Food Chain Restaurants
 Threats
Other Restaurants
 Supplier Power
Low, because BCC is using the bidding system where they find a
lot of suppliers and pick a certain supplier to get their produce
for 3 months, after 3 months they would change their supplier. And
the supplier is being paid every 3 months.
 Buyer Power
High, because BCC is using the exclusivity system where you are
supposed to become a member to get benefits. While BCC is open to
the public there prices are still fixed and cannot be lowered by the
buyer.
V. STRATEGY
 Membership/Exclusivity Strategy – Where BCC still makes money even if
their members don’t go to the country club.
 Bidding Strategy – BCC gets a lot of supplier. So they can manipulate
the price of the produce they plan to acquire.

12.  Strategic Planning – In terms of a Crisis where they plan ahead to
minimize its effect to the business, And in terms of Competitions
where they planned a year before the competition on what dishes will
be made.
 Family oriented Strategy – In terms of Employee, BCC treats its
employee as a family member where they are given benefits and rewards
that will result to the loyalty of its employee to BCC.
VI. TOWS/ MIN-MAX ANALYSIS
External Opportunities
(O)
External Threats
(T)
Internal Strengths
(S)
SO
1. Training held by
the Professional
Chefs.(S5,O1)
2. Seasonal Favourite
cuisines(S10,O7)
3.Good
Reputation(S3,03)
4.Applications are
easily created and
maintained.(S11,O8)
ST
1.Hire Professional
Trainers(S5, T3)
2.Discounts (S9,T1)
3.Advertisement(S1,T2)
Internal Weaknesses
(W)
WO
1. New membership
Package(W1,O1)
WT
1.New membership
Packages(W1,T1)

13. VII. MATRIX FOR ENVIRONMENTAL TREND ANALYSIS
No Task Elements Economic Technological Political-Legal Socio-Cultural
1 Members/
Customers
 Capability of
paying products
and services or
membership fees
 Responsible for
consuming their
membership fee
every month
 Can request
specific orders
that are not in
the menu
 Quality
assurance
 Centralized
internet
connection
 Additional
taxes or VAT
 Yearly payment
for membership
fees
 Traditional
occasions or
events
 Cordilleran
culture
 Exclusivity
2 Employees
(Chefs,
Waiter/Waitress)
 Pirating of
employees
 Scholarships
 Sending chefs to
other countries
to acquire new
cuisines and
recipes
 Free laundry
 Free food meals
 Daily allowances
 Benefits such as
SSS, PhilHealth,
and Pag-ibig
 Centralized
internet
connection
 Complete
equipment for
computerized
transactions
 Certified
Chefs based on
the degree
finished by
the employee
 Sanitary
permit of the
employees
 Family like
relationship
 Cordilleran
culture
3 Suppliers  Bidding system  Online
transactions
 Complete
equipment for
computerized
transactions
 Licensed
company
 Taxes
 Family-like
relationship

14. 4 Board of
Directors
 Hiring of new
employees
 Outsourcing
 Budget
 Cost of
acquiring new
equipment
 Maintenance cost
 Voting process
in selecting
the new
company
president
 Removing
employees with
the same
family name in
the department
5 OJT Students  Working with no
salary
 Having an
experience
 Training for the
usage of
specific
applications
 Requirements
needed before
applying for
OJT such as
endorsement
from the
school
 Family like
relationship
6 Government  Capability of
the company to
pay taxes
 Sanitary
permit of the
company
 Legality of
products and
services
offered by the
company
 Taxes

15. VIII. MACFARLAN’S APPLICATION PORTFOLIO ANALYSIS
HIGH
Strategic
 Bidding Process system
 Sales Management/income
analysis
 Market analysis
 Suppliers Link
 Employee Monitoring
System
High Potential
 Computerize Ordering
Process(proposed)
 Evaluation System
 Procurement
System(proposed)
 Knowledge
Management(Recipes)
 Costumer Service
 Inventory Management
 Equipment Maintenance
 Cost Management
 Facility Management
system
 Point of Sales(POS)
Key Operational
 Payroll
 Employee Information
system
 Membership Profiling
System
 Billing System
 Income Analysis
 Human Resource
Management
 Quality Control
Management
Support
LOW
HIGH LOW

16. IX. CURRENT SYSTEMS AND DEVELOPMENT PLANS
Program Year 1 Year 2 Year 3
Strategies Activities Strategies Activities Strategies Activities
1. BCC
Advertising
Program
- To
increase the
number of
customers by
10%
- Paper
Advertisement
(newspapers,
magazines and
etc.)
- Create a
blog site
which will
present the
cuisines
available in
BCC.
- Coordinate
with media
channels.
- Pay popular
sites to
advertise
BCC.
- To
increase the
number of
customers by
25%
- Assess the
comments
left in the
blog.
- Create a
written and
online
survey that
will assess
the
satisfaction
rate that
the BCC
restaurants
are
providing.
- Coordinate
with popular
malls.
- Coordinate
with
universities
or colleges.
- To
increase the
number of
customers by
50%
- Implement
the feasible
suggestions
from the
blog
comments.
- Assess the
feedbacks
from the
survey and
implement
needed
changes.
- Create a
new
membership
option that
will appeal
to the
masses.
- Create
events that
will show
case BCC’s
finest
cuisines.

17. Program Year 1 Year 2 Year 3
Strategies Activities Strategies Activities Strategies Activities
2. BCC
Development
Program
- To Improve
the skills
and talents
of the
employees.
- Mandatory
attendance
during
Seminars and
trainings
- Monitoring
of work.
- To Assess
the
employee.
- Rate the
work done by
the
employee.
(Internal)
- Create a
Survey that
will rate
the
performance
of the
employee.
(External)
- Weekly
performance
review.
- Monthly
Performance
Test.
- To Polish
the skills
and talents
of the
employee.
- Entering
an employee
in a public
competitions
and events.
- Sending
Employees to
other
countries to
learn new
techniques
and
cuisines.
-

18. Program Objectives Activities Target Budget Time Frame Persons
Responsible
Advertising - To increase
the number of
Customers by a
specific
percentage
each year.
- Paper
Advertisemen
t
(newspapers,
magazines
and etc.)
- Create a
blog site
which will
present the
cuisines
available in
BCC.
- Coordinate
with media
channels.
- Pay
popular
sites to
advertise
BCC.
- Assess the
comments
left in the
blog.
- Create a
written and
online
survey that
will assess
the
satisfaction
- Everyone /
possible
Customers.
50,000 pesos 3 year Advertising
Department

19. rate that
the BCC
restaurants
are
providing.
- Coordinate
with popular
malls.
- Coordinate
with
universities
or colleges.
- Implement
the feasible
suggestions
from the
blog
comments.
- Assess the
feedbacks
from the
survey and
implement
needed
changes.
- Create a
new
membership
option that
will appeal
to the
masses.
- Create

20. events that
will show
case BCC’s
finest
cuisines.
Program Objectives Activities Target Budget Time Frame Persons
Responsible
Development To improve
thee skills
and talents of
each employee
- Mandatory
attendance
during
Seminars and
trainings
- Monitoring
of work.
- Rate the
work done by
the
employee.
(Internal)
- Create a
Survey that
will rate
the
performance
of the
employee.
(External)
- Weekly
performance
review.
- Employees 100,000
pesos
3 years - High
position
personnel,
managers and
supervisors.

21. - Monthly
Performance
Test.
- Entering
an employee
in a public
competitions
and events.
- Sending
Employees to
other
countries to
learn new
techniques
and
cuisines.

22. X. APPLICATION SYSTEMS MAP
Customer/Members’ Services Products, Equipments and Facilities Suppliers, Employees and Chefs
MonitoringandControlTransactionOperationalSupport
Office Automation, Communication Network, E-mail, Development Software
Computerize
OrderingProcess
Procurement
System
Human
Resource
Management
Payroll
Employee
Information
System
Evaluation
System
Membership
Profiling
System
Billing
System
Quality
Control
Management
Bidding
Process
System
Sales Mgmt.
or Income
Analysis
Market
Analysis
Suppliers
Link
Employee
Monitoring
System
Knowledge
Management
Costumer
Service (CRM)
Inventory
Management
Equipment
Maintenance
Cost
Management
Facility
Management
System
Point of
Sales
(POS)