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Team 1 Se Final Report 3 (2)

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VIETNAM NATIONAL UNIVERSITY HO CHI MINH CITY

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY

OFFICE OF INTERNATIONAL STUDY PROGRAM
======*======

FINAL REPORT
THE COFFEE HOUSE FRANCHISE COFFEE
SYSTEM
SYSTEMS ENGINEERING – CC01
TEAM 1

Supervisor: Phan Thi Mai Ha

Members: Le Hoang Phuc An 2152367
Ho Tan Dat 2153278
Nguyen Binh Khang 2152636
Pham Cong Nghi 2053268
Le Ngoc Thuan 2153851
SEMESTER 221
VIETNAM NATIONAL UNIVERSITY HO CHI MINH CITY
HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY
OFFICE OF INTERNATIONAL STUDY PROGRAM
======*======

FINAL REPORT
THE COFFEE HOUSE FRANCHISE COFFEE
SYSTEM
SYSTEMS ENGINEERING – CC01
TEAM 1

Supervisor: Phan Thi Mai Ha

Members: Le Hoang Phuc An 2152367
Ho Tan Dat 2153278
Nguyen Binh Khang 2152636
Pham Cong Nghi 2053268
Le Ngoc Thuan 2153851
1
SEMESTER 221

THANK YOU LETTER

So, it is time to complete Systems Engineering. Group 1 would like to extend our
sincere gratitude to Ms. Phan Thi Mai Ha, a Systems Engineering lecturer, for
imparting to us a wealth of beneficial knowledge that will aid in future employment.

In addition, we want to thank you for helping us with the major assignment report and
guiding us. We were able to complete this report jointly because of your commitment.
However, this report has many flaws because of our limited knowledge and expertise.
I hope you can offer us advice so that we can learn from it and fulfill ourselves.

Ho Chi Minh City,

Author
Team 1

2
REPORT SUMMARIZATION
In today’s world, coffee has become one of the most widely-consumed drinks
in many countries. Vietnam is not an exception. Even our country is the second-largest
coffee producer in the world. Therefore, there is nothing surprising that in a big and
bustling city like Ho Chi Minh, coffee is said to be the favorite drink for many people
who live here, especially those who work with high frequency.
Nowadays, most students and office workers choose to study and work at
coffee shops instead of in classrooms or offices. So, taking note of this pattern, we
decided to use the knowledge we gained from Systems Engineering to research and
design a coffee shop system.
Our report includes 6 chapters:
Chapter 1. INTRODUCTION: The reason for forming the system,
summarization of the market demand, system objective as well as the scope and
limitation of the system design.
Chapter 2. NEED ANALYSIS: Define the stakeholders and analyze their
needs.
Chapter 3. CONCEPTUAL DESIGN: Determine the operating requirements of
the system. At the end of this chapter, our team will present the functional
baseline.
Chapter 4. PRELIMINARY DESIGN: Utilize and convert the result from the
previous chapter into qualitative and quantitative subsystem design
requirements. At the end of this chapter, our team will present the allocation
baseline.
Chapter 5. DETAILED DESIGN: Detailed analysis of the cost of needed
equipment, staff, and other factors that help to improve the system.
Chapter 6. CONCLUSIONS AND RECOMMENDATIONS: Summary of
achievements, evaluations, and recommendations for future projects after
completion.

3
TABLE OF CONTENTS

THANK YOU LETTER 2

REPORT SUMMARIZATION 3

TABLE OF CONTENTS 4

LIST OF FIGURES 6

LIST OF TABLES 7

CHAPTER 1. INTRODUCTION 10
1.1 Market demand 10
1.2 System objective 11
1.3 Scope and limitation of the design 12
1.3.1. Scope of the design 12
1.3.2. Limitation of the design 12

CHAPTER 2. NEED ANALYSIS 13

2.1 Operational analysis 13
2.1.1 Stakeholders Identification 13
2.1.2 Market Analys 14
2.2 Functional analysis 15
2.2.1 Questionnaire for Stakeholders 15
2.2.2 Stakeholders Information 16
2.3 Feasibility analysis 18
2.4 Needs validation 18
2.5 Stakeholder Requirements Document (SR 19

CHAPTER 3. CONCEPTUAL DESIGN 20

3.1 Operational analysis 20
3.1.1 Working model 20
3.1.2 Needs identification 21
3.1.3 System requirements 21
3.2 Functional analysis 22
3.2.1 System operational requirements 22
3.2.2 Technical Performance Measures (TPM) 23
3.3 Feasibility analysis 24

4
3.4 Operating scenarios 25
3.5 Risk management 26
3.6 Functional baseline 27

CHAPTER 4. PRELIMINARY DESIGN 29

4.1 Functional baseline 29
4.2 Working schedule 29
4.3 Subsystem analysis 30
4.3.1 Parking Lot & Security System 30
4.3.2 Cashier counter 31
4.3.3 Dispensing area 33
4.3.4 Storage 35
4.3.5 Restrooms 36
4.3.6 Drinking area 37
4.4 Allocation baseline 39

CHAPTER 5. DETAILED DESIGN 41

5.1 Design for operation 41
5.1.1 Equipment 41
5.1.2 Staff 50
5.1.3 Raw material 53
5.1.4 Layout design drawing 53
5.2. Design for production 56
5.2.1 Business contract 56
5.2.2 Marketing 57
5.3. Design for maintenance 57
5.4. Design for reliability 57
5.5 Design for society 58
5.6 Economic analysis 58
5.6.1 System Timeline 58
5.6.2 Detail Investment 58
5.6.3 Operational Cost 59
5.6.4 Annual revenue 59
5.6.5 Profit after deduction 59
5.6.6 Cash flow 60

5
CHAPTER 6. CONCLUSIONS AND RECOMMENDATIONS 61
6.1 Conclusions 61
6.2 Recommendations 62

REFERENCES 62

APPENDIX A : SURVEY QUESTIONNAIRE FOR CUSTOMERS ABOUT COFFEE SHOP 64

APPENDIX B : CUSTOMER SURVEY RESULTS 66

APPENDIX C : SUPPLIERS EQUIPMENT COMPARISON 68

APPENDIX D : SHOP REGULATIONS 80

APPENDIX E : TEAM PORTFOLIO (TEAM CONTRACT, TEAM DIARY, TEAM

ASSESSMENT) 82

LIST OF FIGURES

Figure 1 A random coffee shop in Ho Chi Minh City...........................................................................12

6
Figure 2 Statistics table of Ho Chi Minh City population in 2019........................................................15
Figure 3 Working model of a coffee shop..............................................................................................22
Figure 4 System requirements................................................................................................................23
Figure 5 A sketch for the layout design of the 1st floor.........................................................................55
Figure 6 A sketch for the layout design of the 2nd floor.......................................................................55
Figure 7 A detailed drawing for the layout design of the 2nd floor.......................................................56
Figure 8 A detailed drawing for the layout design of the 1st floor........................................................56
Figure 9 Cash flow.................................................................................................................................61

LIST OF TABLES
Table 1 Questionnaire for Stakeholders.................................................................................................16
Table 2 Information from Stakeholders.................................................................................................17
Table 3 Efficiency scale of the constraints.............................................................................................19
Table 4 Stakeholders Requirements Documents...................................................................................20

7
Table 5 Needs identification of system’s functions...............................................................................22
Table 6 Technical performance measures..............................................................................................24
Table 7 Feasibility analysis table...........................................................................................................26
Table 8 Trade-off studies.......................................................................................................................26
Table 9 Risk analysis table.....................................................................................................................28
Table 10 Functional baseline..................................................................................................................29
Table 11 Allocation matrix....................................................................................................................30
Table 12 Working schedule....................................................................................................................30
Table 13 Parking Lot & Security System requirements........................................................................31
Table 14 Cashier counter requirements..................................................................................................33
Table 15 Dispensing area requirements.................................................................................................34
Table 16 Storage requirements...............................................................................................................36
Table 17 Restrooms requirements..........................................................................................................37
Table 18 Drinking area requirements.....................................................................................................38
Table 19 Allocation baseline..................................................................................................................41
Table 20 Job description and Requirements..........................................................................................51
Table 21 Working schedule for full-time staff.......................................................................................52
Table 22 Working schedule for part-time staff......................................................................................53
Table 23 Amount of needed raw material..............................................................................................54
Table 24 Business contract.....................................................................................................................57
Table 25 Marketing plan........................................................................................................................58
Table 26 Maintenance plan....................................................................................................................58
Table 27 Possible failures for cashier and waiter...................................................................................58
Table 28 The Detailed Investment in 2022 – Designing Year...............................................................59
Table 29 Operational Cost During 5-year Life Cycle............................................................................60
Table 30 The Annual Profit After Deduction.........................................................................................60
Table 31 The Annual Profit After Deduction.........................................................................................61

CHAPTER 1. INTRODUCTION

1.1 Market demand

Vietnam's coffee market has made great progress in the last 15-20 years. We
have increased the national coffee production hundreds of times and become the

8
second leading coffee exporter to the world market. Not only confirmed the increase
in market share. In the international and domestic markets, coffee is also increasingly
popular and easy to use, convenient, and suitable for modern life.
In recent years, the development of coffee shops, the coffee supply system, and
the increasing demand of consumers, has caused the amount of coffee consumed in the
country to increase rapidly. This can be seen as an opportunity for Vietnamese coffee
to affirm its position as well as contribute to the market economy.
Research by the Institute of Policy and Strategy for Agriculture and Rural
Development shows that on average, a Vietnamese person consumes only about 0.5kg
of coffee per year. The amount of coffee consumed by Vietnamese people is only half
of that of other countries in the Southeast Asia region. Therefore, Vietnam's coffee
market still has a lot of potential and the demand for coffee is forecasted to continue to
grow strongly due to the advantage of a young population who has a busy lifestyle and
prefers convenience.
In light of this general trend, our team made the decision to develop a coffee
shop system with the intention of improving the value of the Vietnamese coffee
industry not just for our nation but also promoting it to other people worldwide.

Figure 1 A random coffee shop in Ho Chi Minh City

1.2 System objective
Based on the knowledge of Systems Engineering subject taught by Ms. Phan
Thi Mai Ha, along with the information consultation from many sources related to the
coffee field, the team set the goals for the system design report as follows:

9
1) Giving students and workers a place that is ideally designed for relaxing or
working.
2) Bringing customers a quality experience when enjoying coffee and other types
of beverages.
3) Building a coffee shop not only concentrates on profits, but our team will also
aim for the most professional image, dedicated to the benefit of customers, and
always try to provide a quality and comfortable space for enjoying coffee at
best.

1.3 Scope and limitation of the design

1.3.1. Scope of the design

- Design a coffee shop system.
- Analyze the activities, functions, and relationships between the parts of the
system.
- Identify the important factors that affect the operation of the system.

1.3.2. Limitation of the design

- Products are related to coffee and other drinks such as tea, milk tea, ...
- The research content is only based on the theoretical basis of the Systems
Engineering subject

10
CHAPTER 2. NEED ANALYSIS

2.1 Operational analysis

2.1.1 Stakeholders Identification

After making investigations into the current customer demand for the coffee shop, we
can identify the main stakeholders:
- Customers: We will focus mainly on students and office workers with an age
range from 15-40 years old
- Investors: People who provide funding for the coffee shop’s operations
- Suppliers: People whom we will buy things like ingredients, furniture, and
machines, … from them
- Government: Who gives us permission to operate the system
- Competitors: People whom we can consult their ideas and initiatives to improve
the performance of our system
- Employees: People whom we hire to perform a service with the hope that they
can help our system work smoothly

11
F Figure 2 Statistics table of Ho Chi Minh City population in 2019
2.1.2 Market Analysis
- According to this table we can calculate the percentage of Ho Chi Minh City
population with an age range from 15-40:
656 093+837 965+ 952 694+914 990+830 842
x 100 = 46.62 %
8 993 082
- We can also calculate the population of Ho Chi Minh City in 2022 because we
already have the population in 2019 and Ho Chi Minh City has a growth rate of
2,28 %:
899 3082 x (1+2.28 %)3 = 9 622 340 (people)

- We shall have the number of population with an age range from 15-40 of Ho
Chi Minh City in 2022:
9 622 340 x 46.62 % = 4 485 935 (people)
- As coffee is a very popular drink in Ho Chi Minh City, about 50% of the people
from age 15-40 drink this tasty beverage every day. Therefore, we can calculate
our market size:
4 485 935 x 50% = 2 242 968 (people)

12
- Based on the above statistics about the market in Ho Chi Minh city, our system
aims to serve the following number of customers in 1 year:
2 242 968 x 6.5% = 145793 (people) => Which means that we hope to serve
about 400 customers in a day.

2.2 Functional analysis

2.2.1 Questionnaire for Stakeholders

- In order to collect the data from each stakeholder, first we have to prepare
questionnaires and consider different approaches such as direct interviews, online
interviews, online surveys, .... Secondly, we will need to list out 2 types of data: The
data that each stakeholder wants to know about the system and the data that our
system wants to know from each stakeholder.
Table 1 Questionnaire for Stakeholders
Stakeholders Approaches Data Needed
Customers Online Surveys - For the stakeholder:

● Price and quality of the drink

● Diversity of the menu

● Area and Decoration of the

shop
● Customer services

● Hygiene
- For the system:

● Behavior

● Frequency of going to a coffee

shop
● Favorite type of beverage

13
Investors Direct Interviews - For the stakeholder:

● Payback time

● Customers’ satisfaction

● Life cycle

● Revenue

● Co-operation
- For the system:

● Investment capital

● Risk tolerance
Suppliers Direct Interviews - For the stakeholder:

● Payment time
- For the system:

● Adequacy of goods

● Quality of goods
Government Direct Meeting - For the stakeholder:

● Necessary documents for a

business to officially operate
- For the system:

● Time to receive certifications

Competitors Investigation - For the stakeholder:

● No requirements
- For the system:

● Competitors’ information
Employees Direct or Online - For the stakeholder:
Interview
● Working hours

● Salary

14
● Other advantageous treatments
- For the system:

● Diligence

● Responsibility

● Hospitality

● Good specialist skills

2.2.2 Stakeholders Information

- After performing the approaches, we will know the needed information from each
Stakeholder.
Table 2 Information from Stakeholders
Stakeholders Approaches Information
Customers Online Surveys - For the stakeholder:

● Affordable price from 20,000 -

50,000 VND and good quality
drink
● 15-30 types of drink in the
menu
● Wide space and simple
decoration
● Acceptable customer services

● Fine hygiene in the restrooms

- For the system:

● Positive behavior

● Most of the customers visit a

coffee shop every day
● Favorite type of beverage:
coffee, tea, milk tea
Investors Direct Interviews - For the stakeholder:

15
● Payback time should not be
longer than 1 year
● Customers will feel satisfied
while using the services
● Life cycle: above 3 years

● Stable revenue

● Exchange before making any

changes to the system and
financial report every month
- For the system:

● Investment capital: 1,1 billion

VND
● Risk tolerance for the first 3
months
Suppliers Direct Interviews - For the stakeholder:

● Always make sure to make the

payment on time
- For the system:

● Always receive enough

amount of goods
● Goods should be in brand new
condition and good quality
Government Direct Meeting - For the stakeholder:

● Business license

● Food Hygiene and Safety

license
● Other necessary documents
- For the system:

● Time to receive certifications:

Less than 1 week after the

16
receiving of valid application
Competitors Investigation - For the stakeholder:

● No requirements
- For the system:

● Useful information to analyze

strength and weakness of
competitors: Services, Pricing,
Customer experience,
Marketing strategy, …
Employees Direct or Online - For the stakeholder:
Interview
● Working hours: 5-10 hours a
day
● Salary: 5-15 million VND

● Other advantageous
treatments: Health insurance,
days off, ...
- For the system:

● Diligence when working

● Responsibility for every

mistakes
● Hospitality with customers

● Good specialist skills to

enhance the work productivity
● Always follow the shop’s
regulations

2.3 Feasibility analysis

After collecting all the essential information from the table 2.2, we can determine the
system’s operational requirements from the stakeholders:
● Budget capital: 1,1 billion VND
● Life cycle: 5 years

17
● Location: District 10, Ho Chi Minh city
● Area: 100-200 m2
● Targeted customers: Students and office workers from 15-40 years old
● Working hours: 16 hours
● Rush hours: 8:00-10:00, 19:00-22:00, weekend and holidays
● Price range: 20,000 to 50,000 VND
● Menu with 15-30 types of drink

2.4 Needs validation

We classified a number of criteria after gathering the necessary information and the
system’s operational requirements from the stakeholders to determine which one
should receive more focus in order to increase the operational performance of the
system in the most efficient manner.
Table 3 Efficiency scale of the constraints
Constraints Efficiency Scale Note
High Medium Low
System
Utilities ✔ The coffee shop should provide
free Wi-Fi, electric sockets, and air
conditioners, ... to bring customers
the most satisfying experience

Layout
Design and ✔ If layout and decoration were
designed well, this would be a
Decoration great approach to attract more
clients to our system

Affordable
Drink Price ✔ Economical drink prices may affect
the decision when customers want
to go to a coffee shop. Especially,
our customers are usually students
Diversifying
the Menu ✔ This factor would increase
customer satisfaction as well as
competitiveness.

18
Quality
Verification ✔ To provide drinks with the highest
quality for customers, the raw
material must be carefully checked
as soon as received, and require the
supplier to return policies for
unqualified goods.

Staff
Training ✔ Well-trained staff will enhance the
satisfaction of the customers while
using the shop’s services.

2.5 Stakeholder Requirements Document (SR

Table 4 Stakeholders Requirements Documents

Stakeholders Requirements

Customers - Affordable price from 20,000 – 50,000 VND

- Wide space with simple decorations
- Good drink quality
- The variety of beverages: 15-30 type of drinks
- Fine hygiene in the restrooms
- Good customer services
Investors - Payback time: no longer than 1 year
- Customers will feel satisfied while using the services
- Life cycle: 5 years
- Stable revenue per month
- A financial report should be provided monthly
Suppliers - The payment should be made on time
Government - Provide the business license and Food Hygiene
certificate
- Obey all the government’s laws
Competitors - Don’t need to take the requirements, just need to
observe what is good about them then improve our

19
shop
Employees - 5 to 10 hours of working
- Desired salary: 5-15 Million VND /month
- Get detailed guidance before starting job

CHAPTER 3. CONCEPTUAL DESIGN

3.1 Operational analysis

3.1.1 Working model

We define a basic working model of a coffee shop system, which includes 5 functions:
1. Picking up customers: Customers arrive at the shop and will be guided by staff
to park their vehicles

20
2. Placing an order: Customers enter the shop and place their orders through a
staff
3. Receiving payment: Staff will receive payment from customers according to
their orders and customers will receive a receipt
4. Dispensing: Staff will dispense drinks based on the customers’ order
information
5. Serving: Staff will take the finished drinks and deliver them to customers

F
Figure 3 Working model of a coffee shop

3.1.2 Needs identification

For the system to operate smoothly, we need to define the needs of each function and
the level of importance of each function (primary or secondary)
Table 5 Needs identification of system’s functions

Functions Needs identification

Picking up ● A parking lot near the shop

customers
● The shop’s location is easily visible
(secondary)
● The front of the shop should have an attractive design
● Safe security

Placing an ● The staffs should have good base knowledge about the
order drinks to explain to customers when needed
(primary)

Receiving ● Always prepare the change for customers

payment
● Input correctly the orders of customers to print the
(secondary)
receipts

Dispensing ● Well-trained staffs

(primary)
● Machines always in good conditions

Serving ● The space is able to maximize the amount of customers

21
(primary) ● Enough waiters and bartenders to fulfill customers’
orders in rush hour
● Clean restroom area

3.1.3 System requirements

In order to increase customer satisfaction, we will pay more attention to 3
primary activities, which have the most impact on the system and then analyze the
requirements of these activities

Figure 4 System requirements

22
3.2 Functional analysis

3.2.1 System operational requirements

After defining the needs for the functions and the system requirements, we then
combine them with the SRD to obtain the system operational requirements which
include the following components:
- Objective: Our system is a place where people can enjoy having quality coffee
with a reasonable price, students and workers can have a comfortable space to
study, work and take a break.
- Location: District 10, Ho Chi Minh City
- Capacity
: We expect to serve 400 customers a day and our shop works for 16 hours a day We

- Area: Total area is 170 m2 with 2 floors

- Working time:
● 6:00-7:00: Opening the shop
● 7:00-23:00: Operation time
● 23:00-23:30: Closing the shop
- Life cycle: 5 years and could be extended to 7-8 years if profits were positive
- Staff training:
● From 3 to 5 days training for the depends on the position
● Received half of salary in training time
- Facilities:
● Equip wireless internet and air conditioners
● Fire protection and security systems
● Tables and chairs
● Coffee machines
- Maintenance:
● Machines are checked at the end of every working day by staff
● Tables and chairs are cleaned everyday by staff
● Other facilities will be checked every 1 month by maintenance staff

3.2.2 Technical Performance Measures (TPM)

We list out some of the technical elements of our system and compare them
with the same of other competitors to determine how well our system satisfying
specified requirements
Table 6 Technical performance measures

Technical Quantitative Current “Benchmark” Relative

23
Performance Requirements importanc
Measure e
(%)

Cleaning The toilets are cleaned 3 The toilets are cleaned 10%
Service times a day every shift change

Drink quality Tasty, affordable, great Tasty, affordable, great 25%

amount, hygiene amount, hygiene

Diversifying 15 to 30 kinds of drinks 12 to 25 kinds of drinks 10%

of drinks in the menu in the menu

Affordable 20 to 50 thousand VND 20 to 40 thousand VND 20%

price for each drink for each drink

Staff quality Friendly, honest, Friendly, honest, 20%

flexible, hard-working flexible, hard-working

Capacity 2 floors, each floor can 2 floors, a floor can hold 15%
hold 30~40 customers at 20-40 customers at a
a time time

Because our competitors are already experienced in operating a coffee shop so

we will choose to follow the elements that have the importance greater than 10%
● Cleaning service: The toilets are cleaned 3 times a day
● Drink quality: Tasty, affordable, great amount, hygiene
● Diversifying of drinks: 15 to 30 kinds of drinks in the menu
● Affordable price: 20 to 40 thousand VND for each drink
● Staff quality: Friendly, honest, flexible, hard-working
● Capacity: 1-2 floors, a floor can hold 20-40 customers at a time

3.3 Feasibility analysis

In order to build an efficient system, we need to select between alternatives to
come up with the most optimal and feasible solution (This is also called trade-off
studies). Therefore, we can make the right decisions for the system.

24
Our group proposed 4 criteria including premises, brand, location, and staff.
Besides, each criterion will have 2 different options.
Table 7 Feasibility analysis table

Criteria Options Sign

Premises Buying a house 1a

Renting a house 1b

Brand Creating a new brand 2a

Franchise 2b

Location Crowded street 3a

Deserted street 3b

Staff Only full-time staff 4a

Full-time and part-time staff 4b

Table 8 Trade-off studies

Criteria Weigh Premises Brand Location Staff

t
1a 1b 2a 2b 3a 3b 4a 4b

Cost 0.2 6 9 8 6 8 6 6 8

Efficiency 0.3 8 7 7 9 8 6 7 8

Feasibility 0.5 6 8 6 7 6 7 6 9

Sum 1 6.4 7.9 6.7 7.4 7 6.5 6.3 8.5

25
After performing trade-off studies, our team came to the conclusion:
- Premises: We decided to rent a house because it will reduce more cost. Besides,
renting a house measures up to buying a house in efficiency
- Brand: Our team decided to build a franchise coffee shop. The brand we choose
is “The Coffee House”
- Location: With a score of 7 for a crowded street compared to a score of 6.5 for
a deserted street. We decided to locate our coffee shop on a crowded street in
District 10. The street we choose is Ly Thuong Kiet Street, which is near many
universities like the University of Economics Ho Chi Minh City, Bach Khoa
university, Pham Ngoc Thach medical university, ... and high schools like
Nguyen Du, Nguyen Khuyen, ...
- Staff: Our team decided to hire both full-time and part-time staff. This not only
lowers the salary but also helps to satisfy the specifics of different positions

3.4 Operating scenarios

During the operation, the system can always have unexpected situations, not
following a fixed operating procedure, hence our team listed out some possible
scenarios that could occur:
1. System operates normally
- The system will follow 5 basic functions like in “Figure 3” and focus on 3 main
activities: Taking orders, dispensing and serving

2. The system operates during holidays and weekends

- Because of higher demand compared to normal days, we will consider hiring
more part-time staff.
- Especially for holidays, we also need to forecast the demand 1 week before the
holidays to ensure we have enough ingredients to serve customers.

3. The drink customer orders are not available

- Apologize to customers and explain the reasons why that drink is not available
at that moment (broken machines, shortage of needed ingredients, ...).
- Suggest other beverages for customers.

4. Facilities are damaged

- If customers unintentionally damage facilities, we will consider the value as
well as the damage of the facility to make a decision if the customers have to
compensate. If customers deliberately damage the facilities, they must
compensate the money equivalent to the price of the damaged facilities.

26
- If staff damage facilities, their salary will be reduced according to the cost of
the damaged facilities.

5. System cannot operate directly due to unbiased conditions (Epidemic diseases,

natural disasters, ...)
- Reduce the number of ingredients, labors, and provide safety precautions if
there are customers who want to use the service of our system.
- Our system will focus more on online business.

3.5 Risk management

Table 9 Risk analysis table
Problems Consequences Solutions Probability
Few or ● Non-profit Marketing, organize events, Most important
empty of discount, deliver to domicile risk
customers ● Lost sales

Food ● Customers’ bad ● Staff keep the Not likely, but

sanitation experiences inventory and coffee catastrophic
and hygiene maker clean risk
● Negative effect
to reputation ● Wearing gloves and
mask
Unfriendly ● Customers’ bad ● Choose and train staff Middle of road
staff experiences carefully risk

● Bad feedbacks ● Check camera

frequently
Noises Lost major customers ● Play background music Not likely, but
(students, office catastrophic
workers) ● Suggest customer risk
lower their voices if
it’s too loud
Power cut Machine and other Prepare 1-2 electric generator Lower concern
electricity device can’t risk
work (light, air-
condition, fans, coffee
makers)
Fire Jeopardize customer, ● Exit door Not likely, but
staff, facility, machines catastrophic

27
● Fire alarm, fire risk
extinguisher

3.6 Functional baseline

Table 10 Functional baseline
The Coffee Shop System
Category Detailed Description
Name The Coffee House
System - Ly Thuong Kiet Street, district 10, Ho Chi Minh city
Information
- Total area: 170m2 with 2 floors
- Rental fee: 60 million VND/month
- Investment: 1,1 billion VND
- Maximum capacity of customers at a time: 60 customers
-Expected customers a day: 400 customers
-Expected customers an hour: 25 customers
-Working schedule: +) 6:00-7:00: Opening shop
+) 7:00-23:00: Operations time
+) 23:00-23:30: Closing the shop
- Rush hours: 8:00 -10:00, 19:00-22:00, weekend and holidays
- Price range: 20,000 to 40,000 VND
- Product type: Coffee, tea, milk tea with 15 to 30 kinds of drinks
in the menu
- Payment method: cash, internet banking, credit card, debit card
- Internet: Wireless – Wi-Fi
- Security: Staffs to watch over customers vehicles and a camera in
1st and 2nd floor and parking lot
- Fire protection: Fire extinguishers and fire sensors
Subsystems - Include: parking lot-security system, cashier counter, dispensing
area, storage, drinking area, rest room

28
Necessary - Business license, food Hygiene and Safety license and other
Document security licenses
- Supplier contracts, staff’s labor contract and other facilities
purchasing contracts
-Shop’ regulations, a sketch for system layout design, dispensing
formulas
- Instruction for using equipment and machines

CHAPTER 4. PRELIMINARY DESIGN

4.1 Functional baseline

Table 11 Allocation matrix
Parking Cashier Dispensing Storage: Drinking Restroom
Lot- Counter: Area: 30% 10% Area: : 5%
Security 5% 35%
Subsystem System:

29
15%
Criteria

Capacity ✔ ✔ ✔ ✔

Schedule ✔ ✔ ✔ ✔ ✔

Investment ✔ ✔ ✔ ✔ ✔ ✔
: 1,1
billion
VND
Area:170m ✔ ✔ ✔ ✔ ✔ ✔
2

4.2 Working schedule

Table 12 Working schedule
Time Activities
6:00 Preparation for Opening
7:00 Opening Shop
7:00-12:00 Shift 1
12:00-12:30 Shift Transfer and Break
12:30-17:30 Shift 2
17:30-18:00 Shift Transfer and Break
18:00-23:00 Shift 3
23:00-23:30 Cleaning and Closing The Shop

- Total working time = 23:00 – 7:00 + 1:00(total break time) = 15:00 hours.
- 1 full-time staff works for 2 shifts and 1 part-time staff works for 1 shift.
- In “Shift Transfer and Break“, The shop will be closed for 30 minutes for part-
time staff to change the next shift and for full-time staff to have a rest. This
break time is also counted as the staff’s working time.

30
4.3 Subsystem analysis

4.3.1 Parking Lot & Security System

a) Operational analysis
Table 13 Parking Lot & Security System requirements
Subsystem Requirements
Parking Lot- - Working schedule: 7:00 -23:00
Security system
- Investment: 15% total investment = 150 million VND
- Equipment: Camera, chair, table, tickets, garden parasol, fire
protection system
- A guard will be responsible for managing parking tickets and
looking after the customers vehicles
- Security system:
● Camera to ensure the security of the parking lot
● Camera in each 1st and 2nd floor
● Fire protection system
● Exit door

b) Functional analysis
- Only 1 security guard is enough to manage the parking lot
-
The maximum capacity is 70 customers and 1 motorcycle can have 2 people max. So we have

- Number of equipment:
● 1 camera for the parking lot, 2 cameras in each 1st and 2nd floor
● 1 plastic chair, 1 table and 1 garden parasol for 1 guard
● 40 parking tickets and 10 back-up tickets
● Fire protection system: 1 fire extinguisher and 1 fire sensor in each 1st and 2nd
floor
- Area of the parking lot: 50 m2 and located next to the shop
c) Feasibility analysis
- For the parking lot, we have 3 options:
1. Build a parking lot as a basement
2. Hire a parking lot next to the shop

31
3. Guide customers to park at the parking lot of a nearby apartment

We won’t choose option 1 or 3 as building a basement will cost more than hiring one and cus
2
m . Rental fee will be
20 million Vnd/per month.
- For the guard, we have 2 options:
1. Full-time staff
2. Part-time staff

A guard isn’t required with high technical skills, so we will hire part-time staff. In addition, h

d) Validation
- There will be customers who arrive at the shop with cars. As the parking lot
only keeps motorbikes so these cars can park on the street which allows cars to
park. As a result, the guard needs to watch over these cars as well.
- There is no place for staff to park their vehicles so we can take 20 m2 of the area
of the shop in the front yard to make a place for staff’s vehicles to be parked
when they arrive at the shop. To make sure that there is space for an entrance in
the middle of the front yard, the capacity for parking in the front yard is 10 slots
for motorcycles.
- As mentioned in the working schedule, part-time staff can only work for 1 shift
so we need to have 3 part-time staff throughout the day.
Design requirements:
- Number of security guards : 3 part-time staff, who watch over the vehicles in
the parking lot and the cars on the roadside if needed.
- Capacity of the parking lot for customers: 40 slots for motorcycles
- Rental fee: 20 million Vnd/month
- Capacity of the parking lot for staff: 10 slots for motorcycles
- Number of equipment:
● 1 camera for the parking lot, 2 cameras, one for each 1st and 2nd floor.
● 1 chair , 1 table and 1 garden parasol
● 40 parking tickets and 10 back-up tickets
● Fire protection system : 1 fire extinguisher and 1 fire sensor in each 1st and
2nd floor
- Area of the parking lot for customers : 50 m2 and located next to the shop
- Capacity of the parking lot for staffs : 20 m2 and located in the front yard of the
shop

32
4.3.2 Cashier counter
a) Operational analysis
Table 14 Cashier counter requirements
Subsystem Requirements
Cashier counter - Working schedule: 7:00 -23:00
- Investment : 5% total investment = 50 million Vnd
- Equipment: Cashier desk, Cash register, Receipt printer,
Menu, Money for changing
- Receive customer’s order and payment and give back change
when needed
- Print 2 receipts every time an order is placed : 1 for customer
and 1 for the cashier and the bartender

b) Functional analysis
- Expected customers a day=400∧Total working hours :15 Expected customers
400
an hour = 27
15
- The time to process an order : 1-2 minutes
-
If we take [27(orders) . 2(minutes/order)]/60(minutes) = 0.9 we will need 1 staff
- Number of equipment:
● 1 cashier deck, 1 cash register, 1 receipt printer for 1 cashier
● 2 menus on the cashier deck
●

Money for changing: Assume that half of the expected customers a day (200) need to receive

- Area of the cashier counter: 2 m2 for the comfortable working environment, in

the 1st floor and located on the right side of indoor area and is connected with
the dispensing area
-
c) Feasibility analysis
- For the cashier, we have 2 options:
1. Full-time staff
2. Part-time staff

33
A cashier also isn’t required with high specialist skills, so we can choose to hire 1 part-time s

d) Validation
- A part-time staff can only work for 1 shift, so we can hire 1 full-time staff and
1 part-time staff so that the management of the money can be done more easily
than hiring 3 part-time staff, who need to change the shift every 5 hours.
⇨ Design requirements:
- Number of staff: 1 full-time and 1 part-time staff
- Number of equipment:
● 1 cashier deck, 1 cash register, 1 receipt printer for 1 cashier
● 2 menus on the cashier deck
● Money for changing: 800,000 Vnd (50 bills of 1,000 Vnd; 50 bills of
2,000 Vnd; 30 bills of 5,000 Vnd; 20 bills of 10,000 Vnd; 15 bills of
20,000 Vnd)
- Area of the cashier counter: 2 m2 , in the 1st floor, located on the right side of
indoor area and is connected with the dispensing area

4.3.3 Dispensing area

a) Operational analysis
Table 15 Dispensing area requirements
Subsystem Requirements
Dispensing - Working schedule: 7:00 -23:00
area
- Investment: 30% total investment = 300 million Vnd
- Equipment: Dispensing counter, Ingredients, Glasses, Cooler,
Trash can,
- Prepare and manage the ingredients from the storage
- Get the orders’ information from the cashier and dispense
customers' drinks
- Clean the used glasses

b) Functional analysis
- The time to make a drink : 2-3 minutes
- If we take [27(orders) . 3(minutes/order)]/60(minutes) = 1.35 🡺 we will need 2
staffs. However, the bartenders also need to manage the storage so we will need
1.5 staff ( which means a bartender has to work both in dispensing area and
storage )

34
- Number of equipment:
● 1 dispensing counter: 1 automatic coffee machine, 1 sink, 2 kettles,
ingredients
● Glasses: More than 60 glasses because of the maximum capacity of the shop
and there will be a problem like customers breaking the glasses. We will have
30 glasses and 10 tea cups (20 glasses and 10 tea cups will be put in the storage
when needed). We also need 200 plastic cups because we assume that 50% of
the orders will be takeaway.
● 1 cooler to keep the ice , need to be put far from the dispensing counter
because sometimes dust or heat from machines can affect the ice
● 1 trash can is also need to be put far from the dispensing counter to keep it
clean and look more professional
- Area of the cashier counter : 10 m2 for the comfortable working environment ,
in the 1st floor , located on the right side of indoor area and is connected with
the cashier counter
-
c) Feasibility analysis
- For making coffee , we have 2 options:
1. 2 coffee machines
2. 1 coffee machine

If we only have 1 coffee machine so while the machine is working we have to make coffee m

- For the dispensing counter, we have 2 options:

1. Stainless steel counter
2. Wood counter

In terms of aesthetics , wood is better than stainless steel . However , if we consider the price

- For the bartenders, we have 2 options:

1. Full-time staff
2. Part-time staffs
Bartenders is a job that requires high specialist skills , so we decided to hire 2 full-time staff.

d) Validation
- A full-time staff can only work for 2 shifts , so we can hire 2 full-time staff and
2 part-time staff to make sure that the dispensing area will have enough
bartenders for 3 shifts.

35
⇨ Design requirements:
- Number of bartenders: 2 full-time and 2 part-time staffs
- Number of equipment:
● 1 stainless steel dispensing counter: 2 automatic coffee machines, 1 sink, 2
kettles, ingredients
● Glasses: 30 glasses and 10 tea cups (20 glasses and 10 tea cups will be put in
the storage when needed). 200 plastic cups for takeaway
● 1 cooler to keep the ice , located far from the dispensing counter
● 1 trash can , located far from the dispensing counter
- Area of the dispensing area : 10 m2 , in the 1st floor, located on the right side
of indoor area and is connected with the cashier counter

4.3.4 Storage
a) Operational analysis
Table 16 Storage requirements
Subsystem Requirements
Storage - Working schedule: 7:00 -23:00
- Investment: 10% total investment = 100 million Vnd
- Equipment: Shelf, Locker, ingredients, glasses, tables and chairs,
power generator
- Place to store the ingredients and other necessities for backup
like : glasses, tables, chairs,...
- This can be used as a room for staffs to keep their properties

b) Functional analysis
- As mentioned in “Dispensing area”, the bartenders will also need to manage the
storage so we only need 0.5 staff for the storage
- Number of equipment:
● 2 shelves: 1 for the glasses(20 glasses and 10 tea cups) and 1 for the
ingredients that have not been used
● 1 9-drawer locker for the staffs
● 5 small tables and 10 single chairs
● 2 power generator because we have 2 floors
- Area of the storage : 12 m2 , in the 1st floor, located on the right side of indoor
area and is connected with the dispensing area
-

36
c) Feasibility analysis
- For the location , we have 2 options:
1. In the corner of the room
2. Next to dispensing area

If we place the storage in the corner, it will account for more area of the room and bartenders

d) Validation

- The storage is well-designed. Therefore , there is no need to make a validation.

⇨ Design requirements:
- Number of staff: 0.5 staff
- Number of equipment:
● 2 shelves: 1 for the glasses(20 glasses and 10 tea cups) and 1 for the ingredients
that have not been used
● 1 9-drawer locker for the staff
● 5 Tables and 10 chairs
● 2 power generators
- Area of the storage: 12 m2 , in the 1st floor, located on the right side of indoor
area and is connected with the dispensing area

4.3.5 Restrooms
a) Operational analysis
Table 17 Restrooms requirements
Subsystem Requirements
Restrooms - Working schedule: 7:00 -23:00
- Investment: 5% total investment = 50 million Vnd
- Equipment: Sink, hand sanitizer, mirror, toilet , dryer
- Restroom is placed in both 1st and 2nd floor

b) Functional analysis

- While in “Shift Transfer and Break” time , part-time waiters who have just
started their first shift will take care of the restrooms, so we only need 0.5 staff
for this subsystem
- The restroom will be divided into 2 areas: 1 for men and 1 for women
- Number of equipment:

37
● 2 sinks: will be put in front of the doors of restroom in each floor
● 1 500ml hand sanitizer in each restroom ( will be replaced if it runs out )
● 4 mirrors: Attached to the sink
● 1 toilet in each men and women room: Because we want to maximize the area
of the drinking area so the capacity is only 1 person at a time to minimize the
restroom area
● Dryer: 1 hand dryer machine or tissues( a box with 300 tissues, will be refilled
when running out of quantity)
- Area of the restrooms: 5m2 , in the 1st and 2nd floor, located in the left corner
of each floor
-
c) Feasibility analysis
- For the dryer, we have 2 options:
1. Hand dryer machine
2. Tissues

Tissue drying is faster, and cheaper but less eco-friendly. Meanwhile, hand dryers are slightly

d) Validation

- The restroom is well-designed. Therefore, there is no need to make a validation

⇨ Design requirements:
- Number of staff: 0.5 staff
- Number of equipment:
● 4 sinks
● 2 500ml hand sanitizers
● 4 mirrors, Attached to the sink
● 4 toilets
● Dryer: 2 hand dryer machines
- Area of the restrooms: 5m2 , in the 1st and 2nd floor, located in the left corner
of each floor

4.3.6 Drinking area

a) Operational analysis
Table 18 Drinking area requirements
Subsystem Requirements
Drinking - Working schedule: 7:00 -23:00
area

38
- Investment: 35% total investment = 350 million Vnd
- Equipment: Tables and chairs, Air conditioner, ornament,
light system, sockets
- Where customers enjoy their drinks in 1st and 2nd floor
- Where waiters bring drinks to their customers
- Staffs clean the area at the end of the working day (23:00-
23:30)

b) Functional analysis

- The time to serve the drink to the customer: 1-2 minutes(deliver the drink to
customer) + 3 minutes( time to make a drink) = 4-5 minutes
- If we take [27(orders) . 5(minutes/order)]/60(minutes) = 2.25 🡺 we will need 3
staffs. However, the waiters also need to manage the restrooms so we will need
2.5 staff
- Number of equipment:
● Tables and chairs: Maximum capacity is 60 so we might need more than 60
chairs because there are cases when ( 1 customer sits in the table for 2
customers, 3 customers sit in the table for 4 customers,... ). We will have 10
small-sized tables for 2 customers => 20 single chairs; 6 medium-sized tables
for 4 customers => 12 two-seaters sofas; 4 large-sized tables for 6 customers
=> 8 four-seaters sofas
● Air conditioner: 2 air conditioners in each floor to make sure all the area is
cool enough
● Ornament: plants, paintings
● Light system: Placed in 1st and 2nd floor
- Area of the drinking area:
● 1st floor: 70 - 12(storage) -10(dispensing area)-2(cashier counter) -5(restroom)
= 41m2
● 2nd floor: 70 -5(restroom) = 65m2
- Capacity of the drinking area:
● 1st floor: 25 customers
● 2nd floor: 35 customers because the area is larger than 1st floor
●
c) Feasibility analysis
- For the waiters, we have 2 options:
1. Full-time staff
2. Part-time staff
We can hire 3 part-time staff to minimize salary.

39
- For the large-sized table, we have 2 options:
1. A large-sized table
2. Combine a small-size table and a medium-sized table

Most of our customers usually go with only 1-2 friends, so a large-sized table is an expensive

- For the light system, we have 2 options:

1. Downlight
2. Ceiling light

Ceiling light serves primarily as decoration and the downlight primarily as lighting. But we al

d) Validation
- We have 3 shifts so we must hire 9 part-time staff. Even Though waiters aren’t
required with high technical skills, we shouldn’t hire 9 part-time staff as that is
a large number of staff to manage, so we can hire 3 full-time staff and 3 part-
time staff.
- Because we eliminate the large-sized tables option. Therefore we will need to
increase the number of small-sized and medium-sized tables. The new number
of tables and chairs: 16 small-sized tables ( 32 single chairs ); 9 medium-sized
tables ( 18 two-seaters sofas ).
- The area of the 1st floor is smaller than the area of the 2nd floor so the number
of tables and chairs in each floor will not be the same.
● 1st floor: 7 small-sized tables ( 14 single chairs ) ; 3 medium-sized tables ( 6
two-seaters sofas)
● 2nd floor: 9 small-sized tables ( 18 single chairs ) ; 6 medium-sized tables ( 12
two-seaters sofas )
⇨ Design requirements:
- Number of waiters : 3 full-time and 3 part-time staffs
- Number of equipment:
● Tables and chairs: 1st floor ( 7 small-sized tables and 14 single chairs, 3
medium-sized tables and 6 two-seaters sofas ) ; 2nd floor ( 9 small-sized tables
and 18 single chairs, 6 medium-sized tables and 12 two-seaters sofas )
● Air conditioner: 4 air conditioners
● Ornament: plants, paintings, (will be calculated later in detailed design)
● Light system: Downlight system, placed in 1st and 2nd floor
- Area of the drinking area :
● 1st floor: 41m2
● 2nd floor: 65m2
40
- Capacity of the drinking area:
● 1st floor: 25 customers
● 2nd floor: 35 customers because the area is larger than 1st floor

4.4 Allocation baseline

Table 19 Allocation baseline

Subsystem Type A B C D E

- Able to take - Up to 400 - 5 stacks of

care up to 40 parking tickets parking ticket
motorcycles a per day
time pen
- Fences - Welcome customer Help them to park Give park
- Detect and put - Fire detector - 5 cameras
out small fire and - 2 fire
extinguisher extinguisher
each floor
Parking Lot - - 1 chair
Security - 1 guard

- Cameras

- 50 m2 enough - Ring alarm when detect fire Help customers to ex

for 40 vehicle
at a time

Take the orders - 400 bills - 1 Monitors.

of 400 customer a printed a day
day, - 1 Cashier. Customers’ orders (Input) Cashier Receipts (Outpu
- Ink bottle and
60 customers bill paper - 1 Receipt
during rush hour enough for 400 printer.
bills - 1 cash
- 1 cashier each register.
Cashier counter
shift - 1 cashier
- 3m2 for staff deck.
and equipment - Printer ink.

- Some
change

Dispensing area Able to make - Serving time: - 2 bartenders - Tea

drinks quickly maximum 3 - 1 sink - Coffee
- Receive bills from the cashier Make the drink Gi
and minutes for a
drink - 1 fridge - Water

41
correct customer - Keep the area - 2 kettles - Flavor
order clean and make
sure the drink - 1 dishwasher - Milk
is good - 1 coffee
maker
- Receive the used dishes, and cups from cleaners D
- Area: 12m2
- 70 glasses
- 2 staff each - 200 plastic
shift cups

The Area has a - The place is - 2 Air Cleaners should

capacity which cleaned after a conditioners. keep the space cozy
can customer and comfortable.
leaves the table - 1st floor ( 7
handle 60 small-sized
customers in rush - 38m2 1st floor, tables and 14
time and 400 65m2 2nd floor single chairs,
customers a day 3 medium-
- 3 staff each sized tables
shift and 6 two-
- Decoration seaters sofas )
for a chill, - 2nd floor ( 9
relaxing small-sized
Drinking area
atmosphere tables and 18
single chairs,
6 medium-
sized tables
and 12 two-
seaters sofas )

- Napkins

- Utensils

- Lighting

Place for - 5m2, 1 each - 1 hand soap Cleaners should

customer floor, spacious - Hand keep the space
personal needs for the sanitizer clean.
customer
- Tissue,
- Able to serve water spray
2 customer at
Restroom once (1 male 1 - 2 mirror
female) - Hand dryer
- Staff should - 2 toilets
keep the toilet - 1 sink
clean

42
- Place to store - Able to store - 1 big locker - Inform the
the ingredients all the shop manager before put
and other equipment - Secured door or take things out of
necessities for and lock storage
backup like: and - Need 0.5 staff
glasses, tables, to manage - Check the storage
chairs,… every day at the
Storage - Area: 12m2 start and the end of
- Can be used as working hour
a room for staffs
to keep their
properties

CHAPTER 5. DETAILED DESIGN

5.1 Design for operation

5.1.1 Equipment

Equipment Supplier Detail

Security camera CellphoneS - Quantity: 5
- Origin: Ezviz
- Memory: support internal
memory with 256 GB SD
card or Ezviz cloud memory
- Material: Plastic and Steel
- Resolution: 1920 x 1080
- Warranty: genuine 24 months
- Price: 3,950,000 VND

Plastic chair Duy Tân - Quantity: 1

Furniture

43
- Material: Plastic
- Size: 34x39x63 cm
- Price: 115,000 VND

Tickets Local Printer - Quantity: 50 tickets

- Material: Plastic
- Price: 50,000 VND

Cashier desk Go Home - Quantity: 1

Furniture
- Origin: Go Home
- Material: Industrial wood
MDF with green core and
melamine coated with wood
grain, type A
- Size: 120x50x100 cm
- Warranty: 1 year
- Price: 3,800,000 VND

Cash register Azpos - Quantity: 1

- Origin: PONTUS
- Touchscreen capacitive 15
inches
- CPU Intel core i3-3110m,
RAM 4GB and HDD mSATA
128/256GB
- Multiple connection ports:
USB, VAG, AUDIO

44
- Warranty: 1 year
- Price: 9,500,000

Receipt Printer Azpos - Quantity: 1

- Resolution: 203 Dpi
- Technology: Direct heat
- Warranty: 1 year
- Price: 550,000

Hand Sanitizer Bách Hóa xanh - Quantity: 2

store
- Brand: Lifebuoy
- Capacity: 500ml
- Price: 104,000 VND

Menu Gia Huy design - Quantity: 2

and printing
- Material: Plastic and Paper
- Size: A3(29,7x24cm)
- Price: 160,000 VND

Dispensing counter Quyền Phát - Quantity: 1

Furniture
- Origin: Vinalife Viet Nam
- Material: 304 stainless steels
- Dimension:
1800x800x800/1400 cm
- Sink size: 400x500x300 cm

45
- 3-layer structural ice bucket
- Ice bucket size: 500x500x400
cm
- Topping tray size:
176x176x100 cm
- Warranty: 2 years
- Price: 14,500,000 VND

Automatic coffee machine KingHome.vn - Quantity: 2

- Material: Shiny metal and
plastic
- Water tank capacity: 1.6 liters
- Size: 28x29x22cm
- Warranty: 18 months
- Price: 4,780,000 VND

Kettle Nguyễn Kim - Quantity: 2

Supermarket
- Origin: China
- Capacity: 1.5 liters
- Auto power off
- Material: Stainless steel
- Warranty: 1 year
- Price: 320,000 VND

Glass - Glass and - Quantity: 70 glass (50 tall

Tea Cup: glasses and 20 tea cup) and
SaiGon 200 plastic cups
Plastic &
+ Glasses:
Glass
Bottles

46
- Plastic - Origin: Thailand
Cup:
- Size: Diameter 8.4 cm and
Shoppee.vn
Height 9.4 cm
- Capacity: 305ml
- Price: 750,000 VND

+ Tea cups:

Tea cup - Origin: Indonesia

- Size: Diameter 8.4cm and
Height 4cm
- Capacity: 270ml
- Price: 150,000 VND

+ Plastic cups:

Plastic cup: - Origin: VietNam

- Capacity: 500ml
- Size: diameter 93mm
- Material: PET plastic
- Price: 148,000 VND

Shelf Inox Thành - Quantity: 2

Trung
- Origin: Taiwan
- Material: Stainless steel
- Size: 30x50x46cm
- Warranty: Return in 30 days if
the product is faulty
- Price: 250,000 VND

9-drawer locker Hòa Phát - Quantity: 1

Furniture

47
- Origin: Viet Nam
- Material: Steel
- Size: 916x350x1132mm
- Warranty: 1 year
- Price: 3,330,000 VND

Small-sized table Hòa Phát - Quantity: 5

Furniture
- Origin: Viet Nam
- Material: Stainless steel 201
- Size: 50x80x50cm
- Warranty: 1 year
- Price: 2,250,000 VND

Single chair Hòa Phát - Quantity: 10

Furniture
- Origin: Viet Nam
- Material: Stainless steel 201
- Size: Diameter 28mm, Height
500mm
- Warranty: 1 year
- Price: 1,000,000 VND

Power generator Huyndai Nhật - Quantity: 2

Năng
- Weight: 60kg
- Warranty: 1 year
- Price: 14,800,000 VND

48
Sink Nice home store - Quantity: 4
- Origin: Viet Nam
- Size: 490x390x130mm
- Material: Porcelain Nano
Snoc
- Warranty: 10 years porcelain
enamel
- Price: 2,880,000 VND

Nice home store - Quantity: 4

- Origin: Viet Nam
- Dimension: 550x800mm
- Warranty: 1 years
- Price: 8,400,000 VND

Mirror
Hand dryer Nice home store - Quantity: 2
- Material: Durable ABS plastic
- Drying time: 10-15s

- Dimension: 250x165x470mm

- Warranty: 1 year

- Price: 5,780,000 VND

Trash bin Nhuatot - Quantity: 1

- Size: 250x610mm
- Material: Stainless steel
- Price: 1,200,000 VND

49
Cooler WeTrek Store - Quantity: 1
- Capacity: 4,7 liters
- Price: 700,000 VND

Table Pula Furniture Small-sized tables:

Small-sized table - Quantity: 16
- Size: 50x30x75cm
- Material: Powder coated iron,
ceramic tile table
- Warranty: 1 year
- Price: 12,800,000

Medium-sized table:
Medium-sized table
- Quantity: 9
- Size: 100x100x75cm
- Material: wood
- Warranty: 1 year
- Price: 55,800,000 VND

50
Chair Pula Furniture Single chair:
Single chair: - Quantity: 32
- Size: 30x30x70cm
- Material: Wood
- Warranty: 1 year
- Price: 12,480,000

Two-seater sofa:

Two-seater Sofa - Quantity: 18

- Size: 100x100x70cm
- Material: wood
- Warranty: 6 years
- Price: 63,000,000

Air conditioner Lê Phạm Store - Quantity: 2

- Origin: Thailand
- Size: 248x570x570mm
- Warranty: 2 year
- Price: 16,500,000 VND

Ornament Misa House Store - Painting

+ Quantity: 8
+ Material: Paper
+ Price: 640,000 VND
- Plant:
+ Quantity: 6 ( 3 Snake plant,

51
3 rubber fig)
+ Price: 1,170,000 VND

Total Investment 249,857,000 VND

5.1.2 Staff

a) Job description and Requirements

Table 20 Job description and Requirements

Role Job description Requirement

Guard + Quantity: 3 part-time - Minimum of 18 years

old.
+ Part-time: 7:00-12:00, 12:30-17:30,
18h:23h - Careful, honest,
responsible
+ Take care of customer and staff
vehicles
+ Salary: 20,000 VND/hour

Cashier + Quantity: 1 full-time, 1 part-time - Be a minimum of 20

years old.
+ Receive customer’s order and
payment and give back change. - Graduated
College/University
+ Check and clean the restroom at the
end of the day. - Strong communication
and time management
+ Print 2 receipts every time an order is
skills.
placed : 1 for the customer and 1 for
the cashier and the bartender . - Computational and sales

52
+ Full-time: 7-18h ( have a break). skills.
+ Salary: 6 million VND - Familiar with electric
devices.
+ Part-time: 18-23h
- Careful, honest,
+ Salary: 20,000 VND/hour
responsible

Bartend + Quantity: 2 full-time and 2 part-time - Team-work skill

er
+ Prepare and manage the ingredients - Experience in preparing
from the storage, place to store the classic drink
ingredients and other necessities for
- Careful, honest,
backup like : glasses , tables,
responsible
chairs,...
+ Get the orders’ information from the
cashier and dispense customers
drinks.
+ Clean the used glasses.
+ Full-time: 7-18h ( have a break).
+ Salary: 7 million VND
+ Part-time: 18-23h
+ Salary: 30,000 VND/hour

Service + Quantity: 3 full-time and 3 part-time - Team-work skill

staff
+ Where service staff bring drinks to - Be a minimum of 20
their customers. years old.
+ Clean the area at the end of the - Careful, honest,
working day (23:00-23:30). responsible.
+ Clean and refill cold tea at the self- - Dynamic and agile.
service area.
+ Full-time: 7-18h ( have a break).
+ Salary: 4 million VND
+ Part-time: 18-23h30
+ Salary: 20,000 VND/hour

53
Total cost per month 62,600,000 VND

b) Working schedule