Thesis Sep
description
Transcript of Thesis Sep
I. Introduction
The researchers know that Filipinos loves to eat often times, they eat
more than three times a day. That’s why; the researchers decided to come up
with this type of business and this type of concept.
Nowadays many skewered foods business spouting on the street, that the
researchers may call street vendors (Sell goods or services door-to-door or on
the street) like barbequehan, litsonan and ihaw-ihaw. These kinds of business
offer grilled foods and in order to produce this kind of foods by using griller and
coals.
The researchers have decided to put up a grill house along McArthur Hi-
way Barangay Balibago Angeles City, because this is one of the busiest roads in
the city. This is one factor that pushes us to create a feasibility studies about grill
house.
Stone Grill House is named from the Flintstone cartoon series; “The
Flintstones was a Hanna-Barbera Production that originally aired on ABC-TV in
prime time from 1960-1966”. It was the first animated series on network
television”. Establishment settings are based on the appearance and ambience
of the cartoon series; also the researchers adopt the clothing of the characters as
the uniform of the wait staffs to be unique and more attractive to the eye potential
customers.
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II. Concept
A. The Background of the Study
Cooking always engages your senses, but charcoal grilling really gets
them involved. Your hear the sizzle of the meat on the grill, smell the smoke
wafting up, see the grill marks seared onto the food and the appetizing brown
crust developing, and touch the food to check for doneness. Above all, it is the
taste that makes charcoal- grilled food unique that mouthwatering smokiness that
you just can’t get from any other cooking method or source of heat. Rodger, R.
(2007)
Grilling, or at least cooking over fire, has been around for almost as long
as humans have been eating. Today’s cooks don’t prepare food over fire
because it’s the only way they have many other good reasons. First, grilling is
fun, and, as mentioned before, it makes food taste delicious. Maybe it is the
social aspect of outdoor cooking that makes grilling so appealing, for grilling is
well known for bringing people together for special occasions. Rodger, R. (2007)
Grilling has changed a lot over the years. There have been many studies
tracking cooking trends, and they also show that cooking with charcoal has
increased, even as other methods are introduced. That’s no surprise, as nothing,
can duplicate the flavor of food over a charcoal fire. Rodger, R. (2007)
Straight grill cooking is useful for quickly cooked foods such as steaks,
chops, ground meat patties, sausages, small fish, and poultry parts. And
skewered foods cook just as well right on a grill as they do on special rotating
attachment. With a little ingenuity, you can adopt a grill to cook larger pieces of
food, either by covering the whole thing with a foil dome, or by placing a tent of
foil directly over the food. Ref. Sunset Barbeque Cook Book
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Grill House provides everyone and anyone who loves to eat with fresh
food that is cooked, grilled, or prepared to satisfy the most distinguishing of
plates. Ultimately, every item on the menu goes perfectly well with your favorite
beverages. For a full meal with the family or for a night-out with the boys or girls,
grill house offers the unique place with the excellent menu to fit any gathering at
any budget. The establishment offers a high quality foods and excellent services
that can capture not only the heart but also the taste and needs of every Filipino
and Foreign people.
B. Vision and Mission
Vision
To be the market leader in restaurant industry of Angeles City Pampanga
in 2020. And to build a franchise within the region in 2025, by providing a high
quality food and excellent services to every customer and to exceed the
expectations of each customer.
Mission
To offer a quality product and good service.
To be known for having the first Theme Family Restaurant in Angeles City.
To be known for being customer- friendly Theme Family Restaurant in
Angeles City.
To exceed the expectation of every customer.
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C. Objectives
To put up an establishment that will catch the attention of the motorist as
well as those who pass-by.
To make a good relationship with the customers by having employees that
are educated and with moral values.
To generate and develop marketing plans and strategies to help in
managing the establishment.
To serve quality foods by choosing the best ingredients in the market.
To deliver a quality services.
To increase profit by using promotional materials to advertise the
establishment.
To have a good relationship with co- employee and other staff.
To create exceptional service that the customers will experience.
To provide safe, healthy and rewarding workplace for our employees.
To ensure that each guest receives prompt, friendly, attentive service by a well-trained service staff in a clean and comfortable restaurant.
D. Products and Services
Stone Grill House will make sure that it provides the best quality of food at
its best taste and affordable price. The establishment provides mainly grilled
menu items such as steak, pork, chicken and seafood’s. It also serves
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sandwiches, burger, sizzling food and beverages. The establishment also
provides package meal for a large quantity of guest.
Stone Grill House use “A la Carte” type of menu specifically using a menu
card. An A la Carte is a French phrase meaning “from the menu”; it may refer to
a menu of items priced and ordered separately. The food and beverages are
categorized to give the customer a perception of a wide variety of choices. The
type of service that will use is waiter service style. The waiter service style is
where the wait staff assists the guests to their table and gets their order by giving
our menu card and serve by the wait staff assign.
The food is plated in the kitchen and individually served to the customer.
This service is ideal for maintaining portion control where exact amount can be
planned.
E. Atmosphere and Design
Stone Grill house was inspired by the combination of modern trends in
designing an establishment with a very spacious and comfortable atmosphere
the name “stone” is being adopted from the word “flinstone cartoon”. The decor
such as the lightning’s, walls and concrete materials even the uniform of the staff
and particularly the furniture and fixtures that the customers will see in Stone Grill
House. The tables and chairs are made of metal and wood with comfortable
foam upholstery which will surely feel in the atmosphere hunger of the customer.
They are designed for outmost comfort and ultimate glamour. The exact seating
capacity of the establishment is 150 persons. The team decided to put up
alfresco seats as a back up sit and can accommodate four persons per table.
Stone Grill house have ten, six, and four sitters table in the dinning area.
The establishment have male and female toilet to accommodate the
needs of the customers and a service bar in the dinning area.
On the exterior design, the team decided to have landscaping that creates
modern trend design. This kind of design gives the customers a relaxing place to
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socialize with their family and friends. The color and theme that the team
chooses is brown to create a mediocrity effect to the customers and earthly color
because of the landscaping.
The kitchen facility is designed efficiently for the safety and work
productivity of the employees to meet the customer satisfaction. The facilities are
located adjacency with each other to receiving, storage, production to the dining
area. This will prevent the employees being fatigue and prevent delaying of the
customers order.
F. Marketing Strategies
Target market
Market segments can be defined in several other ways besides product
types -
For example, consumer types, channels of distribution, or price levels.
Consumers market segments are defined in terms of geographic (place of
purchase or use), demographic (age, income, occupation of consumer), and
psychographic (buying motives, product usage level, lifestyle) criteria.
Stone Grill House considers their target market. It is categorized by 3
segments, the class A, B and C. The class A, consist of professionals,
employees and entrepreneurs income ranging from P10, 001 and above. Class B
of the markets consist of employees who are working in government and those
who are working in the department and malls income ranging from P7,001-
10,000; and Class C consist of students studying in universities, colleges and
those people who worked in construction company which receive an income of
P5,000 - 7,000.
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Product Line
Stone Grill House offered mainly grilled product such as pork, beef,
chicken, and seafood’s. Inline with this we also offer other product such as
skewered food, suite vegetable, soup, sizzling food, salad and beverages.
Price
The researchers decided to use the Price/Value Perception (In every
payment that the customer/s pay, they will receive quality product and satisfying
service/s.) and it is based on the cost of the product ingredients.
The researchers also used Food Cost Percentage Method to compensate
all other expense; it is based on the cost of product. The percentages of the
foods are 35% and 65% on beverages.
Sales Force
In order to develop the establishment, these are the factors that the
researchers will be needed in order to operate the business. Employees
including the manager can help the promotion and advertisement with effective
and efficient service with the customers. The supplier’s, families, friends and
relatives can also help in achieving the goals. But the most effective
advertisement is the customer, by the use of word of mouth to their friends.
Sales Promotion
The researchers rely in the positive word of mouth advertising and good
public relations because a satisfied customer is good advertising. The
researchers also consider business cards and flyers as the advertising tools.
Referrals are also a valuable way of making customers aware of our products
and services.
Also the researchers come up with promotional tool such as giving
discount, freebies and using coupons to generate the sales/income of the
business.
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Market Research and Development
Market Research and Development are important in every business
establishment this will indicate the improvement of the business to generate
financial aspect that will affects the business. Also this is an indicator what
should be develop or what would the customers needs the produce a new
product as well as product bundle.
Market research is broader in scope and examines all aspects of a
business environment. It asks questions about competitors, market structure,
government regulations, economic trends, technological advances, and
numerous other factors that make up the business environment. The goal of
marketing research is to identify and assess how changing elements of the
marketing mix impacts customer behavior.
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AGES
56%29%
15%
15 - 25 yrs. Old 26 - 35 yrs. Old 36 - 45 yrs. Old
III. MARKET STUDY
A. Current Market Study
This information indicate that what particular status are we going to focus
and able to develop the products for customers.
In food industry, determining the age of the customer is important factor
we should take into consideration, this can help the business to find out how old
will be our potential customers and give ideas who often patronize a food
industry.
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STATUS
64%
36%
Single Married
GENDER
57%
43%
Male Female
As part of Filipino culture, males are more concern in visiting a Grill
House. This information can help the team to get their attention and encourage
the customers to visit our establishment.
This information will help the team to know who will be expected as the
target market/potential customer of the business.
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OCCUPATION
45%
52%
3%
Student
Employees
Other
This will help the team to know if Grill House business at the moment can
generate income and determine if the business will last longer.
It is shows that it has a lot of customers that are visiting in Grill House
monthly. Therefore the researchers construct a promotional and advertising
strategy, to motivate the potential customers of the business.
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Do you usually visit a Grill House?
89%
11%
yesno
How often do you visit a Grill House?
0%27%
58%
15%
daily
twice a week
monthly
others
What grilled food do you usually order?
35%
20%14%
30%
1%
Pork
Fish
Poultry
Beef
Others
This will help the team to know if what grilled food do we usually prepare
to served to our customer. It is shows that pork grilled food is has much higher
percentage than the other grilled food.
This information helps the team to create a package menu (product
bundle), accommodate the large number of customers.
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Who is/are the person with you when visiting a Grill House?
42%
38%
19% 1%
Family
Friends
Special someone
Others
This will help the team on how will the management price and create an
affordable item.
This information will help the team to identify how much should the
potential customer is willing to spend for the food and beverages.
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How much do you usually spend? Per person.
42%
31%
27% 100-300301-600601-1000
How much is your monthly income?
15%
53%
42%
5000-70007001-1000010001-above
What made you choose the establishment?
15%
21%
11%14%
17%
22%Location
Service
Word of mouth
Ambiance
Price
Quality of food
Knowing this information it will help the team to know what the potential
customer likes when it comes to the tangible and intangible product of the
business. And also will help the team to improve the marketing tools.
Knowing this information it will help the team if the establishment is well
fitted in the place that we choose. This information helps the team to identify if
the chosen location is accessible to the potential customers.
B. Competitors
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What can you say about putting up a Grill House along McArthur Highway in front of Garden Dine?
59%
36%
5%
Good idea
Fair idea
Poor idea
The researches level their competitors according to same products, price
and markets. The 1st competitors are level having same products, price and
markets; the 2nd competitors are level having same products and services; the 3rd
competitors are level having same services and the 4th competitors are level
having same markets.
1st Level Competitors have same products prices and markets are the followings:
2nd Level Competitors have same products and services are the followings:
Ikabud Low
price, has
branch
Poor
advertin
g tool,
Parking
space
Families,
couples
and
employe
es
Signa
ge
Wytha
us Grill
Accessibl
e,
excellent
sounds
system
Limited
product
Group of
friends,
employe
es,
couples
and
families
Word
of
mouth
,
banne
rs
Gubat
Grill
Establish
ed
business,
known as
business
with
animals
Poor
advertisi
ng tool,
parking
space
Group of
friends,
couples
and
families
Word
of
mouth
3rd Level Competitors have same services are the followings:
Bali Accessibl Facilities Group of Word of
15
Establishmen
t
Strengths Weaknesse
s
Target
market
Advertising
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Copung
Copung
Grill
Location,
accessible,
visible
High
priced
items
Families,
couples
and
employees
Signage,
word of
mouth
Mamasu
k
Accessible,
visible, has
branch
Open
area,
communit
y of menu
Family
and group
of friends
Radio
ads,
banners
signage
House of
Bamboo
Location,
product
and
service
Poor
advertisin
g tools,
high price
Group of
friends
and
families
Location,
word of
mouth
Hai e, Live
Band,
Videoke
and
Service
,
Parking
space
friends,
couples
and
families
mouth,
banner
Hawai
i
Accessibl
e, Live
Band,
Videoke
and
Service
Facilities
,
Parking
space
Group of
friends,
couples
and
families
Word of
mouth,
banner
and
signage
Wishi
ng
Well
Location,
Accessibl
e, Visible
and KTV
Rooms
High
price
and
open
area
employe
es ,
families
and
group of
friends
Word of
mouth,
banner
signage
Bruno
and
Diego
Accessibl
e, visible,
acoustic
band big
screen
and Wi-Fi
Expensi
ve
items,
Facilities
, open
area
Families,
group of
friends
and
employe
es
Word of
mouth,
banners
,
Friendst
er
account
4th Competitors have same markets are the followings:
Dencio
’s Bar
and
Grill
Multiple
Branches
, Services
and
Promotio
nal tools
Expensi
ve
items,
operatin
g time
Families,
group of
friends,
couples
and
employe
es
Word
of
mouth,
banner
s,
signag
e and
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posters
Congo
Grille
Multiple
Branches
,
Services,
and
Promotio
nal tools
Expensi
ve
items,
operatin
g time
Families,
group of
friends,
couples
and
employe
es
Word
of
mouth,
web
site,
signag
e and
posters
Gerry’
s Grill
Multiple
Branches
,
Services,
and
Promotio
nal tools
Expensi
ve
items,
operatin
g time
Families,
group of
friends,
couples
and
employe
es
Word
of
mouth,
banner
s, web
site,
signag
e and
posters
Cabal
en
Multiple
Branches
,
Services,
and
Promotio
nal tools
Expensi
ve
items,
operatin
g time
Families,
group of
friends,
couples
and
employe
es
Public
Relatio
n, word
of
mouth,
signag
e and
poster,
friendst
er
accoun
t
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C. ECONOMIC DEMAND GENERATORS
Malls
Robinson’s Galleria Balibago
SM Clark
Saver’s Mall
Banks
Security Bank Corporation
Metro Bank
City Bank
Bank of the Philippine Islands
Guagua Rural Bank
Universities
Systems Plus College Foundation
Casinos
Casino Filipino
Hotels
Angeles Beach Club Hotel
Amsterdam Royal Hotel
Orange Lion Hotel
Swiss Chalet Hotel
Century Hotel
18
Hospital
AUF Hospital
Convenient Store
Jhonny’s Supermarket
7 Eleven
Ministop
A line
Mr. JJ
IV. PRODUCT STUDY
Stone Grill House Menu Product
Appetizers:
Tuna Bites (6 Servings)
Ingredie
nts
Convert
ed
Weight
Purchase
d Price
Co
st
Uni
t
Extensi
on Cost
Water 180ml.
19
White
Rice
70gm. 216/
5,000gm.
0.0
4
2.80
Vegetabl
e Oil
478ml. 116/
1,000ml.
0.1
2
57.36
Onion ½ 40/
1,000gm.
0.0
4
0.02
Tuna 170.10g
m.
84/
500gm.
0.1
7
28.92
Milk 60ml. 125/
350ml.
0.3
6
21.60
Flour 10gm. 35/
500gm.
0.0
7
0.70
Parsley 2gm. 150/1,000
gm
0.1
5
0.30
Sugar 2gm. 32/
1,000gm
0.0
3
0.06
Vinegar 3ml. 10/ 350ml. 0.0
3
0.09
Salt 3gm. 14/1,500g
m.
0.0
3
0.09
Black
Pepper
1gm. 12/ 20gm. 0.6
0
0.60
Egg 1pc. 4.50/ 1pc. 4.5
0
4.50
Total 117.04/
6 =
19.51
20
Selling
Price
55.74
Suggest
ed Price
60.00
Direction:
Bring water to a boil in a medium saucepan, and stir in rice. Reduce heat,
cover, and simmer for 20 minutes.
Heat 1tbsp. oil in a small saucepan over low heat. Stir in onion, cover
tightly, and cook until tender but not browned, about 5 minutes.
In a large bowl, mix tuna, milk, flour, parsley, sugar, and vinegar. Season
with salt and pepper. Mix in rice, onion, and eggs. Mold the mixture into
about 12 balls.
Heat 1 quart oil in a large, heavy skillet or deep fryer. Fry the tuna balls in
batches until lightly browned. Drain on paper towel.
Stuffed Mushroom (6 Servings)
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extensi
on Cost
Mushroo
m
445gm. 28/
400mg
0.0
7
31.15
Bread
Crumbs
25gm. 27.75/
240gm.
0.1
2
3
21
Sour
Cream
45ml. 38/
250gm.
0.1
5
6.75
Parmesan
Cheese
10gm. 159/
100gm.
1.5
9
15.9
Chives 6gm. 48.75/
30gm.
1.6
3
9.78
Mayonnai
se
30gm. 48.75/
80gm.
0.6
1
18.30
Balsamic
Vinegar
10ml. 110/
150ml.
0.7
3
7.30
Total 92.18/ 6
= 15.36
Selling
Price
43.89
Suggeste
d Price
45.00
Direction:
Remove stems from mushrooms, set caps aside. Chop stems, reserving
1/3 cup (discard remaining stems or save for another use). In a bowl,
combine the bread crumbs, sour cream, Parmesan cheese, chives,
mayonnaise, vinegar, and hot pepper sauce if desired and reserved
mushroom stems, mix well.
Place mushroom caps on a baking sheet coated with nonstick cooking
spray, stuff with crumb mixture. Boil 4-6 in. from the heat for 5 -7 min. or
until lightly browned.
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Chicken Fingers (6 Servings)
Ingredie
nts
Convert
ed
Weight
Purchase
d Price
Co
st
Un
it
Extensi
on Cost
Chicken
Breast
4.50pc. 170/
1,000gm.
0.1
7
0.77
Egg 0.75ml. 4.50/ 1pc. 4.5
0
3.38
Butter 180gm. 38.50/
225gm.
0.1
7
30.60
Garlic
Powder
3gm. 5.50/
30gm.
0.1
8
0.54
All-
purpose
flour
95gm. 35/ 500gm. 0.0
7
6.65
Bread
Crumbs
90gm. 27.75/240g
m.
0.1
2
10.80
Salt 5gm. 14/500gm. 0.0
3
0.15
Baking
Powder
3gm. 30/500gm. 0.0
6
0.18
Oil 710ml. 35/350ml. 0.1
7
71
Total 124.07/
6 =
20.68
23
Selling
Price
59.09
Suggest
ed Price
60.00
Direction:
Place chicken strips into a large, reseal able plastic bag. In a small bowl,
mix the egg, buttermilk and garlic powder. Pour mixture into bag with
chicken. Seal, and refrigerate 2 to 4 hours.
In another large, reseal able plastic bag, mix together the flour, bread
crumbs, salt and baking powder. Remove chicken from refrigerator, and
drain, discarding buttermilk mixture. Place chicken in flour mixture bag.
Seal, and shake to coat.
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
Carefully place coated chicken in hot oil. Fry until golden brown and juices
run clear. Drain on paper towels.
Sizzling Boneless Bangus (2 Servings)
Ingredie
nts
Convert
ed
Weight
Purchase
d Price
Co
st
Uni
t
Extensi
on Cost
Bangus 500gm 110/1,000
gm
0.1
1
55
Garlic 5 25/1,000g
m
0.0
3
0.15
Onion 0.50 40/1,000g
m
0.0
4
0.02
Tomatoes 3 15/1,000g
m
0.0
2
0.06
Maggie 22.50 16/ 0.2 6.53
24
savor 56.7ml. 9
Total 61.76/2
= 30.88
Selling
Price
88.22
Suggest
ed Price
90.00
Directions:
Cut and clean bangus, daing sytle.
Debone (Start with the spine, the large bones in the stomach area,
then the smaller ones within the meat. You will need 4 straight slices
from head, down to the tail to be able to take out the entire one, even
the smaller one.
Marinate with lemon, salt and pepper, soy sauce.
Heat cooking oil in wok, Fry bangus facing up. Do not flip bangus over.
Spoon some of the hot oil and pour it constantly over fish until its meat
is thoroughly cooked.
Place in a sizzling platter.
Do not throw away the marinade.
Take out oil from wok, leaving only 1 tbsp. Sauté garlic and onions until
onions appear transparent. Add tomatoes, add the marinade to the
sautéed vegetables and let boil. Add a few more soy sauce.
Make sure the sauce is very hot before transferring it to the sizzling
platter. Serve
Sizzling Squid (2 Servings)
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extensi
on Cost
Squid 500 170/ 0.1 85
25
1,000gm. 7
Ginger 2 150/
1,000gm.
0.1
5
0.30
Salt 2.50 14/
500gm.
0.0
3
0.08
Garlic 3 25/
1,000gm
0.0
3
0.09
Soy
Sauce
15ml. 10.50/
350ml.
0.0
3
0.45
Sugar 5gm. 32/
1,000gm.
0.0
3
0.15
Vinegar 15ml. 10/
350ml
0.0
3
0.45
Total 86.52/ 2
= 43.56
Selling
Price
124.46
Suggeste
d Price
125.00
Directions:
Combine salt, soy sauce, vinegar, ginger, garlic and sugar in a bowl.
Marinate squid in the mixture for half a day.
Grill to almost done, but not quite, basting regularly with the marinade.
Slice into rings. Transfer to a heated up sizzling plate.
Pour a little marinade over the grilled squid.
Serve.
Sizzling Sisig (6 Servings)
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
Extensi
on Cost
26
t
Pork 1,500gm. 160/
1,000gm.
0.1
6
240
Liver 60gm 150/
1,000gm.
0.1
5
9
Onion 2 40/
1,000gm.
0.0
4
0.08
Red
Pepper
2 50/
1,000gm.
0.0
5
0.10
Garlic 1 25/
1,000gm.
0.0
3
0.03
Chili
Pepper
6 12/
20gm.
0.6
0
3.60
Oil 30ml. 35/
350ml.
0.1
0
3.60
Vinegar 240ml. 10/
350ml.
0.0
3
7.20
Liquid
Seasonin
g
22.50 16/
56.7ml.
0.2
9
6.53
Black
Pepper
5gm. 12/20gm. 0.6
0
3
Brown
Sugar
5gm. 37/
1,000gm.
0.0
4
0.20
Beef
Stock
40ml. 45/
150ml.
0.3
0
72
Total 345.34/
6 =
27
57.56
Selling
Price
164.46
Suggeste
d Price
165.00
Directions:
Grill pork head for to remove hair.
Boil pork head until tender.
Take out all the meat and dice.
In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and
liver.
Season with liquid seasoning, black pepper, and brown sugar.
Pour in beef stock and cook until meat is tender and starts to oil again.
Add minced chili pepper.
Serve on sizzling plate.
Salads:
Chef’s Salad (10 Servings)
Ingredien
ts
Convert
ed
Weight
Purchase
d Price
Co
st
Uni
t
Extensi
on Cost
Bacon 6pc. 35/ 25gm. 1.4
0
8.40
Torn 1920 60/1,000g 0.0 115.20
28
Salad
Greens
m. 6
Tomatoes 2pc. 15/
1,000gm.
0.0
2
0.04
Egg 2pc. 4.50/ 1pc. 4.8
0
9
Swiss
Cheese
113.4 160/
100gm.
1.6
0
181.44
Ham 113.4 25/ 25gm. 1 113.4
Croutons 240ml. 45/
150gm
0.3
0
72
Mustard 60ml. 87.50/150
gm.
0.5
8
34.8
Sour
Cream
60ml. 38/
225gm
0.1
7
10.20
Vinegar 30ml. 10/ 350ml. 0.0
3
0.90
Sugar 10gm. 32/
1,000gm.
0.0
3
0.30
Total 545.68/
10 =
54.57
Selling
Price
155.91
Suggeste
d Price
160.00
29
Directions:
Cook bacon until chop and drain, reserving 2 tbsp. drippings for dressing.
Crumble bacon and combine with greens, tomatoes, eggs. Cheese, ham
and croutons.
To make dressing, blend drippings, mustard, sour cream, vinegar and
sugar until smooth.
Toss salad with dressing at table.
Caesar Salad (6 Servings)
Ingredients Convert
ed
Weight
Purchas
ed Price
Co
st
Un
it
Extensi
on Cost
Romaine
Lettuce
1 (head) 60/
1,000gm
.
0.0
6
0.06
Croutons 80gm. 45/
150gm.
0.3
0
24
Garlic 6
(cloves)
25/
1,000gm
.
0.0
3
0.18
Dijon
Mustard
15ml. 110/
150ml.
0.7
3
10.95
Lemon
Juice
1pc. 25/ pc. 25 25
Worcesters
hire Sauce
1 (dash) 135/
300ml.
0.4
5
0.45
Olive Oil 120ml. 170/
370ml.
0.4
6
55.20
30
Parmesan
Cheese
25gm. 159/
100gm.
1.5
9
39.75
Total 155.59/
6 =
25.93
Selling
Price
74.09
Suggested
Price
75.00
Directions:
Clean and chop lettuce, set aside.
Crush 5 or 6 of the croutons in a deep mixing bowl. Add the garlic,
mustard, lemon juice and Worcestershire sauce. Blend thoroughly in a
mixer and slowly add olive oil until creamy.
Pour dressing over the lettuce, add parmesan, remaining croutons, toss
and enjoy.
Potato Salad (2 Servings)
Ingredi
ents
Conver
ted
Weight
Purcha
sed
Price
Cost
Unit
Extensi
on
Cost
Potatoe
s
3pc. 2 5/
1,000g
m.
0.03 0.09
31
Mayonn
aise
50gm. 48.75/
80ml.
0.61 30.50
Ranch
Dressin
g
45ml. 55/
100gm.
0.55 24.75
Onion 0.38 40/
1,000g
m.
0.04 0.02
Celery 1.50gm
.
60/
1,000g
m.
0.06 0.09
Green
Bell
Pepper
1.50gm
.
50/
1,000g
m.
0.05 0.08
Salt (to
taste)
----------
------
-----------
------
-------------
------
----------
------
Total 55.53/
2 =
27.77
Selling
Price
79.34
Sugges
ted
Price
80.00
Directions:
Bring a pot of salted water to boil, place potatoes in water. Boil until
potatoes are tender. Drain well. Let the potatoes cool 30 minutes.
32
Peel the skin off of the potatoes and cube them.
In a medium size mixing bowl combine potatoes, mayonnaise, ranch
dressing, onion, celery, green pepper, salt and pepper. Cover and
refrigerate until well chilled.
Soup:
Nilagang Baka (4 Servings)
Ingredie
nts
Convert
ed
Weight
Purchase
d Price
Co
st
Uni
t
Extensi
on Cost
Beef 1,000gm 240/1,000
gm
0.2
4
240
Potatoes 8 25/1,000g
m
0.0
3
0.24
Pechay 1 3/125gm 0.0
2
0.02
Cabbage 1 20/1,000g
m
0.0
2
0.02
Onion 5 40/1,000g
m
0.0
4
0.20
Garlic 1 25/1,000g
m
0.0
3
0.03
Patis 60ml 8/350ml 0.0
2
1.20
Cooking
oil
45ml 35/350ml 0.1
0
4.50
Pepper
(whole)
10 12/20gm 0.6
0
6
Total 252.21/
6 =
42.04
33
Selling
Price
120.11
Suggest
ed Price
125.00
Directions:
In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer
for 1 hour or until the beef is tender.
Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.
Beef Bulalo (6 Servings)
Ingredi
ents
Convert
ed
Weight
Purcha
sed
Price
Cost
Unit
Extensi
on Cost
Beef
bone
marrow
2,000 240/
1,000g
m.
0.24 480
Beef 1,000 240/
1,000g
m.
0.24 240
Onion 1 40/
1,000g
m.
0.04 0.04
Water -----------
-----
-----------
-----
-----------
------
------------
------
Potatoe
s
2 25/
1,000g
m.
0.03 0.09
34
Banana
s
3 35/
1,000g
m.
0.04 0.12
Cabbag
e
1 20/
1,000g
m.
002 0.02
Fish
sauce
60ml. 8/
350ml.
0.02 1.20
Salt
and
Pepper
-----------
------
-----------
------
-----------
-----
------------
------
Total 721.47/
6 =
120.25
Selling
Price
343.57
Sugge
sted
Price
345.00
Directions:
Blanch bone marrow and boneless beef shank or stewing beef in hot
boiling water for a while and rinse in cold running tap water to remove
scum and blood.
Place bone marrow and onion in a stockpot, pour in the 3 liters of
water and bring to the boil.
Lower heat and simmer for about 40 minutes.
Add the boneless beef shank or stewing beef and return to the boil.
When it boils, lower heat and simmer until beef is tender, about 1 to
1½ hours.
35
Add the potatoes and bananas.
Simmer until potatoes and bananas are tender, about 10 to 15
minutes.
Add the cabbage and stir in fish sauce, salt and pepper to taste.
Cook until cabbage is tender-crisp, about 2 minutes.
Serve with rice.
Sinigang na Baboy( 4 Servings)
Ingred
ients
Convert
ed
Weight
Purcha
sed
Price
Cost
Unit
Extensi
on Cost
Bok
choy
1 25/
1,000g
m.
0.03 0.03
36
Pork
Ribs
1,362gm
.
160/
1,000g
m.
016 217.92
Onion 1 40/
1,000g
m.
0.04 0.04
Small
Tomat
o
1 15/
1,000g
m.
0.02 0.02
Water -----------
--------
-----------
-------
-----------
--------
-----------
--------
Garlic 30gm. 25/
1,000g
m.
0.03 0.90
Radish 1 40/
1,000g
m.
0.04 0.04
Small
Potato
2 25/
1,000g
m.
0.03 0.06
Salt (to
taste)
-----------
-----
-----------
-----
-----------
-----
-----------
------
Total 219.01/
4 =
54.75
Selling
Price
156.43
Sugge
sted
160.00
37
Price
Directions:
Stir fry ribs garlic onions and salt to taste until brown.
Add water Sinigang tamarind soup packet in separate large pot.
Then add the tomato and the pork, cook on medium heat for about 40 min
and then add the potatoes cook for another 10 min and then add the
Daikon Radish and the Bok choy cook about 10 more min.
Serve Hot.
Grilled Special:
Fish & Sea Foods
Grilled Squid (4 Servings)
Ingredie Conver Purchas Cost Extensi
38
nts ted
Weight
ed Price Unit on Cost
Squid 454gm. 170/
1,000gm
.
0.17 77.18
Virgin
Olive Oil
15gm. 170/
270ml
0.46 6.90
Lemon
Juice
15gm. 85/
110ml.
0.77 11.55
Salt 1.25gm
.
14/
500gm.
0.03 0.04
Black
Pepper
0.03 12/
20gm.
0.60 0.02
Skewers 100pcs. 29/100pc
s.
0.29 29
Parsley 15gm. 150/
1,000gm
.
0.15 2.25
Lemon
Wedges
----------
-----
------------
-----
---------
-----
------------
-----
Total 126.94/
4 =
31.735
Selling
Price
90.67
Sugges
ted
95.00
39
Price
Direction:
Prepare grill.
Rinse squid with cold running water and pat dry with paper towels. Cut
squid bodies lengthwise down one side and open flat. Cut tentacles in half
if large.
In bowl, combine olive oil, lemon juice, salt, and pepper. Add squid bodies
and tentacles, tossing to coat.
Thread squid bodies lengthwise onto skewers so they lie flat; thread
tentacles onto separate skewers. Grill over high heat, turning once, until
just opaque throughout, 1 to 2 minutes. Remove squid from skewers and
pile on platter. Sprinkle with parsley and serve with lemon wedges.
Grilled Shrimps (6 Servings)
Ingredien Convert Purchas Co Extensi
40
ts ed
Weight
ed Price st
Uni
t
on Cost
Garlic 3
(cloves)
25/
1,000gm.
0.0
3
0.09
Olive Oil 80ml. 170/
370ml.
0.4
6
36.80
Tomato
Sauce
60ml. 66/
370ml.
0.0
7
4.20
Vinegar 30ml. 10/
370ml.
0.0
3
0.90
Basil 5gm. 50/
1,000gm.
0.0
5
0.25
Salt 3gm. 14/
500gm.
0.0
3
0.09
Cayenne
Pepper
0.4gm 12/
20gm.
0.6
0
0.24
Shrimp 910gm. 300/
1,000gm.
0.3
0
273
Skewers 100pcs. 29/100pc
s.
.29 29
Total 344.57/
6 =
57.42
Selling
Price
164.05
41
Suggest
ed Price
165.00
Directions:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red
wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to
the bowl, and stir until evenly coated. Cover, and refrigerate for 30
minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once
near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per
side, or until opaque.
Grilled Sea Scallops (4 Servings)
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extensi
on Cost
Butter 170gm. 35.50/
225gm.
0.1
7
28.9
Onion 110gm. 40/
1,000gm.
0.0
4
4.40
Garlic 3
(cloves)
25/
1,000gm.
0.0
3
0.09
Lemon
Juice
60ml. 85/
110ml.
0.7
7
46.2
Salt 1gm. 14/ 0.0 0.03
42
500gm. 3
Sea
Scallops
680gm. 45/
1,000gm.
0.0
5
34
Parsley 20gm. 15 0/
1,000gm
0.1
5
3
Total 116.62/
4 =
29.16
Selling
Price
83.31
Suggeste
d Price
85.00
Directions:
Preheat an outdoor grill for medium heat and lightly oil grate.
Melt butter in a saucepan over medium heat. Cook onion and garlic until
soft and translucent, about 5 minutes. Remove from heat, and stir in
lemon juice and salt. Place scallops in a large bowl, and toss with butter
mixture. Let stand for about 2 minutes.
Thread scallops onto skewers, or use a wire grill basket. Cook on
preheated grill for about 4 minutes per side.
Return butter mixture to saucepan, and bring to a boil. Reduce heat to
low, and keep warm while scallops cook. Toss with grilled scallops and
serve.
Grilled Bangus (4 Servings)
43
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extensi
on Cost
Bangus 908gm. 110/
1,000gm.
0.1
1
99.88
Lemon 2 25/ pc. 25 50
Salt 7.50 14/
500gm.
0.0
3
0.23
Pepper 1.25 12/
20gm.
0.6
0
0.75
Tomatoes 120gm. 15/
1,000gm.
0.0
2
2.40
Onion 120gm. 40/
1,000gm.
0.0
4
4.8
Total 158.06/
4 =
39.52
Selling
Price
112.91
Suggeste
d Price
115.00
Direction:
With sharp knife, cut along back of the fish and remove the backbone.
44
Rub fish inside and out with lemon slices, sprinkle with salt and pepper.
Mix tomatoes, onions and green onions. Stuff fish with the mixture
through its back opening. Wrap in foil and grill over live coals until done.
(about 15 minutes on each side).
Serve with lemon wedges or with a lemon juice and patis (fish sauce)
Grilled Tilapia (2 Servings)
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extensi
on Cost
Tilapia 6 80/
1,000gm
0.0
8
0.48
Old Bay
Leaf
5gm. 5/ 10gm. 0.5
0
2.50
Italian
Dressing
120gm. 105/
270ml.
0.3
9
46.80
Total 49.78/ 2
= 24.89
Selling
Price
71.11
Suggeste
d Price
75.00
Directions:
45
Put the fish in a glass baking dish and season the fish on both sides with
the Old Bay Seasoning.
Pour a half cup of Italian dressing over the fish and refrigerate for 30
minutes.
Heat your grill and put the fish fillet on and let it cook in both sides until
done.
Pork
Grilled Pork chop (1 Servings)
Ingredien
ts
Convert
ed
Weight
Purchase
d Price
Co
st
Uni
t
Extensi
on Cost
Onion 20gm. 40/1,000g
m
0.0
4
0.80
Comin 10gm. 48.75/30g
m
1.6
3
16.30
Cornstarc
h
5gm. 40/240gm
.
0.1
7
0.85
Chili
Powder
5gm. 5.25/30g
m.
0.1
8
0.90
Garlic 5gm. 25/1,000g
m.
0.0
3
0.15
Oregano 2.5gm. 45/ 30gm. 1.5
0
3.75
Paprika 2.5gm. 26.75/
30gm.
0.8
9
2.23
Black 1.25gm. 12/ 20gm. 0.6 0.75
46
Pepper 0
Pork 6 160/
1,000gm.
0.1
6
0.96
Barbecue
Sauce
60gm. 60.40/
350ml.
0.1
7
10.20
Lemon
Juice
30ml. 85/ 110ml. 0.7
7
23.10
Total 59.99/ 1
= 59.99
Selling
Price
171.40
Suggeste
d Price
175.00
Directions:
In a small bowl, combine the first eight ingredients; rub over pork chops.
Place pork chops in a large resalable plastic bag. In a bowl, combine
barbecue sauce and lemon juice. Pour over pork chops. Gently rub bag to
distribute sauce. Refrigerate 1-2 hours.
If grilling the pork chops, coat grills rack with nonstick cooking spray
before starting the grill. Grill chops, covered, over medium heat or broil 6
in. from the heat for 6-8 minutes on each side or until a meat thermometer
reads 160 degrees F.
Grilled Spare Ribs (6 Servings)
Ingredien Convert Purchas Co Extensi
47
ts ed
Weight
ed Price st
Uni
t
on Cost
Pork
Spare
Ribs
1816gm. 160/
1,000gm.
0.1
6
290.56
Cumin 5gm. 48.75/
30gm.
1.6
3
8.15
Brown
Sugar
10gm. 37/
1,000gm
0.0
4
8.40
Paprika 10gm 26.75/
30gm.
0.8
9
8.90
Cayenne 2.5gm. 48/
30gm.
1.6
0
4
Salt 5gm. 14/
500gm.
0.0
3
0.15
Black
Pepper
10gm. 12/
20gm.
0.6
0
6
Barbecue
Sauce
240ml. 60.40/
350ml.
0.1
7
40.80
Total 358.56/
6 =
59.83
Selling
Price
170.94
Suggeste
d Price
175.00
Directions: Make the spice rub: mix together cumin, brown sugar, paprika, cayenne
pepper, salt, and pepper.
48
Trim any large areas of excess fat from the ribs. Don't bother with small
bits; they help keep the meat from drying out. Sprinkle the spice mix over
the meat and rub in. If time allows, wrap ribs in plastic wrap or put in a
covered container and refrigerate for an hour or two.
Set up the grill for indirect heat, medium temperature. Grill the meat, rib
side down, until the bones protrude slightly from the meat, about 2 hours
(may take more or less time, depending on rib thickness and grill
temperature). Brush with barbeque sauce when ribs are almost done.
Serve with extra barbeque sauce.
Beef
Grilled Sirloin Steak (4 Servings)
Ingredien
ts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extensi
on Cost
Sirloin
Steak
1,362 160/
1,000gm.
0.1
6
217.92
Olive Oil 80ml. 170/
370ml.
0.4
6
36.80
Garlic 2 25/
370ml.
0.0
3
0.06
Wine
Vinegar
30ml. 110/
370ml.
0.3
0
9
Soy
Sauce
80ml. 10.50/
350ml.
0.0
3
2.4
Black
Pepper
5gm. 12/20gm. 0.6
0
3
Total 269.18/
4 =
67.30
49
Selling
Price
192.29
Suggeste
d Price
195.00
Directions:
Whisk the oil, garlic, vinegar, soy sauce, and pepper together in a small
mixing bowl.
Place sirloin steaks in a large resalable plastic bag.
Pour the marinade into the bag, seal shut and rub the marinade around
over the steaks.
Place the bag with the steaks inside into a casserole pan to catch any
leaks and place everything into the refrigerator for 1-1 1/2 hours.
Meanwhile, heat grill to medium heat and rub the grates with cooking oil.
Place steaks on the grill and cook for approximately 6 minutes, flip steaks
with a tong and cook for another 5-6 minutes or until the steaks reach your
desired doneness.
While steaks are grilling, pour the marinade into a saucepan and heat over
medium heat until it thickens. It makes a perfect sauce for the steaks.
Remove steaks from the grill and allow resting for five minutes before
serving.
Grilled Beef Steak (4 Servings)
Ingredie
nts
Conver
ted
Purcha
sed
Cost
Unit
Extens
ion
50
Weight Price Cost
Beef
Steak
908gm. 240/
1,000gm
.
0.24 217.92
Salt and
Pepper
----------
-----
-----------
-----
-----------
-----
----------
--------
Mustard 30g 48/200g 0.24 7.2
Total 225.12/
4 =
56.28
Selling
Price
160.8
Suggest
ed Price
160.00
Directions:
Sprinkle the steak with salt and pepper.
Brush with mustard
Grill quickly over medium-high coals until it has reached desired
doneness.
Remove from heat and let stand 8-10 min for the temperature to equalize
(this also helps with tenderness).
Chicken
Grilled Chicken Thighs (1 Servings)
Ingredie
nts
Convert
ed
Weight
Purchas
ed Price
Co
st
Un
Extension
Cost
51
it
Chicken 12 120/ 1,000gm.
0.12
1.44
Fresh Basil
80gm. 150/ 1,000gm.
0.15
12
Fresh Coriander
15gm. 32/23gm.
1.39
20.85
Ginger 15gm. 150/ 1,000gm.
0.15
2.25
Garlic 15gm. 25/ 1,000gm.
0.03
0.45
Chili 15gm. 12/ 20gm.
0.60
9
Soy Sauce
22.5ml. 10.50/ 350ml.
0.03
0.68
Fish Sauce
22.5ml. 8/ 350ml.
0.02
0.45
Olive Oil 22.5ml. 170/ 370ml.
0.46
10.35
Brown Sugar
22.5gm. 37/ 1,000gm.
0.04
0.90
Total 58.37/1=58.37
Selling Price
166.77
Suggested Price
170.00
52
Directions: Combine all ingredients except chicken in a bowl. Mix thoroughly. Add chicken and leave to marinate at least one hour, preferably longer. Grill chicken on the BBQ, hotplate or in the griller until golden brown and
cooked through.
Rice
Shrimp fried rice (4)
Ingredien
ts
Convert
ed
Weight
Purchase
d Price
Co
st
Uni
t
Extensi
on Cost
Shrimp 227g 300/1000
g
0.3
0
68.10
Cornstarc
h
5g 40/240g 0.1
7
0.85
Salt 2.50g 14/500g 0.0
3
0.08
Oil 75g 35/350ml 0.1
0
7.50
Egg 3pcs. 5/pc 5 15
Rice 960g 216/5000
g
0.0
4
38.40
Soy
sauce
30g 10.50/350
ml
0.0
3
0.90
Scallion 1 40/1000g 0.0
4
0.04
Total 130.87/4
53
Selling
Price
32.72
Suggeste
d Price
33.00
Directions:
Cut into small pieces.
Mix with cornstarch and salt.
Heat 1 tablespoon of oil in wok.
Stir-fry shrimp until pink, about 30 seconds.
Remove. Heat 2 tablespoons of oil in wok.
Pour in beaten eggs. Scramble fine. Remove.
Heat 2 tablespoons oil in wok.
Add rice and soy sauce.
Stir-fry until thoroughly heated.
Add scrambled eggs, shrimp, and scallion.
Stir-fry 30 seconds.
Beef Fried Rice (6 Serving)
Ingredi
ents
Converte
d Weight
Purcha
sed
Price
Cost
Unit
Exten
sion
Cost
Soy 20g 10.50/3 0.03 0.60
54
sauce 50ml
Sugar 10g 32/1000
g
0.03 0.30
Cornsta
rch
10g 40/240g 0.17 1.70
Salt
and
pepper
-------------
------
-----------
------
-----------
------
---------
---------
Beef 454g 160/100
0g
0.16 72.64
Egg 2pcs. 5/pc. 5 10
Onion 240g 40/1000
g
0.04 9.60
White
rice
240g 34/1000
g
0.03 7.2
Total 102.04
/6
Selling
Price
48.57
Sugges
ted
Price
60.00
Directions:
Combine 1 tablespoon soy sauce, sugar, cornstarch, and salt and pepper
in medium bowl. Stir in meat.
55
Let stand for 20 minutes at room temperature or up to 24 hours covered
and chilled. Heat 1 tablespoon oil in wok or large skillet over high heat
until very hot. Pour eggs over bottom of wok. Cook as for pancake until
fairly firm. Remove and set aside.
When cool cut into thin strips. Add remaining tablespoon oil to wok. Heat
over high heat until very hot. Add marinated meat. Stir-fry until opaque.
Add Cook for 1 minute. Add rice and remaining soy sauce. Heat through.
Pork Fried Rice (6 Servings)
Ingredi
ents
Convert
ed
Weight
Purchas
ed Price
Cost
Unit
Extensi
on
Cost
Rice 540gm. 216/
5,000gm.
0.04 21.60
Canola
Oil
20gm. 115.75/
1,000gm.
0.12 2.4
Egg 1 5/ pc. 5 5
Onion 1 40/
1,000gm.
0.04 0.04
Garlic 4 25/
1,000gm.
0.03 0.12
Petite
peas
480gm. 70/
1,000gm.
0.07 33.60
Pork 226.80g
m.
160/
1,000gm.
0.16 36.29
Cabba
ge
240g 40.50/10
00gm
0.04 9.72
Sugar 10gm. 32/
1,000gm.
0.03 0.30
Salt
and
Pepper
-----------
-------
------------
------
-----------
------
-----------
------
56
Soy
Sauce
30gm. 10.50/
350ml.
0.03 0.90
Hoisin
Sauce
15gm. 39/
312ml.
0.13 1.95
scallion 6 40/
1,000gm.
0.04 0.24
Total 112.16/
6 =
18.69
Selling
Price
53.4
Sugge
sted
Price
54.00
Direction:
Bring a large pot with 2 to 3 quarts of water to a boil. Place rice in a
strainer and run cold water through to wash it. Add rice and boil,
uncovered, 10 minutes. Test a grain. Rice should be cooked through, but
not soft.
Drain into a colander in the sink. Run cold water through rice and stir with
a fork. Toss with 1 teaspoon oil.
Ad d 2 tsp. oil to work and heat on high. When oil is smoking, add egg and
scramble well. Immediately add rice and onion. Toss for 2 minutes. Add
garlic, peas and pork. Toss 1 minute. Add cabbage, sugar, salt and
pepper to taste.
Mix soy sauce and hoisin sauces and to rice. Add scallions, toss well
about 1 minute.
57
Garlic Rice (10 Serving)
Ingredients Converted
Weight
Purchased
Price
Cost Unit Extension
Cost
Rice 1000g 34/1000g 0.034 34
Water ------------ --------------- ---------------
-
-----------------
-
Fried garlic 15gm. 40/1000g 0.04 0.6
Total 34.6/10=3.46
Selling
price
9.88
Suggested
Price
15.00
Direction:
Wash the rice with water 3x
Then add water
Cook for 20 minutes
Serve for ten
Plain Rice (10 Serving)
Ingredie
nts
Convert
ed
Weight
Purchas
ed Price
Co
st
Uni
t
Extension
Cost
Rice 1000g 34/1000
g
0.0
34
34
Water -----------
-
------------
---
-----
-----
-----
--------------
----
58
-
Total 34/10=3.4
Selling
price
9.71
Suggest
ed Price
10.00
Direction:
Wash the rice with water 3x
Then add water
Cook for 20 minutes
Serve for ten
Beverages
Red Iced Tea (2 Servings)
Ingredient
s
Convert
ed
Weight
Purchas
ed Price
Cost
Unit
Extensi
on Cost
Grenadin
e
22gm. 154/
750ml.
4.4
Ice tea 1,000gm 12/ pack 12 12
59
.
Ice 500gm. 60/
7,000
0.008
5
4.28
Slice of
Lemon
2slices 15/ pc. 15 4.5
Total 25.18/2
= 12.59
Selling
Price
19.37
Suggest
ed Price
25.00
Directions:
Put one liter pack of iced tea in a one litter container
Then put hot water
Put ½ jigger grenadine, shake well and fill cold water
Then put ice in a highball glass
Garnish with slice lemon
Can
Coke 27
Light Coke 27
Coke Zero 27
Sprite 27
Royal 27
Pepsi 27
Pepsi Max 27
Del Monte (Pineapple/Four Season) 33
60
Gina (Mango) 30
Bottle
Mineral Water 350ml 17
C2 /apple/lemon/green tea 500ml 28
Fit & Right 26
Beer
San Mig Light 40
San Mig Pilsen 40
San Mig Strong Ice 40
Stallion 45
Cali 36
61
V. Site Location Study
A. Geographical
62
B. Demographics
Total Population and Percent Distribution by Age Group and Sex
2007
Age
Group
Total Population Percent Distribution
Gender Male Female Gender Male Female
All Ages 327,782 162,762 165,020 100% 49.66% 50.34%
According to the National Statistics Office Total population for both sexes
are 327,782 and comprises the percentage of 49.66% and 50.34% female.
Total Population 10 years old and over by Age Group, Sex and Marital
Status
2007
Age
Group
and Sex
Total
Populatio
n 10 yrs.
old and
over
Marital Status
Single Married WidowedDivorced/
Separated
Common
Law/
Live-In
Unknown
Both
Sexes249,036
105,76
3116,242 9,782 4,174 10,596 2,479
63
Married people are the highest number of population in marital status.
Household Population 15 years old and over Employment Status, 2007
Year
Househol
d
Populatio
n 15 years
old and
over
Population
in the
Labor
Force
(estimated)
In the Labor Force
Employe
d%
Unemploye
d%
2006 208,002 109,038 97,31689.25
%11,722 10.75%
2007 214,096 112,233 102,69391.50
%9,540 8.50%
In last 2006 89.25% are employed in Angeles City, and now it turned into 91.50%
however unemployed last 2006 got 10.75% and in 2007 8.5% it decrease by
2.25%
C. Traffic Count/ Foot Count
It is the count of passing vehicles and people. This is conducted to know how
many potential customers and who are the potential customers of the establishment.
Knowing the flow of traffic will give us an idea in preparation of time in and arrival and
departure, opening and closing time and if how busy the city is. We have conducted the
traffic count and foot count from December 01, 2008 to December 07, 2008.
Monday (December
01, 2008)
Private
Vehicles
Public Vehicles Foot Count Total
10:00 A.M- 12:00 P.M 3008 1424 344 4776
64
2:00 P.M- 4:00 P. M 2854 1689 313 4856
6:00 P.M- 8:00 P.M 3241 1847 283 5371
Total 9103 4960 940 15003
Percentage 60.67% 33.06% 6.27% 100%
Tuesday (December
02, 2008)
Private
Vehicles
Public Vehicles Foot Count Total
10:00 A.M- 12:00 P.M 2624 1271 207 4102
1:00 P.M- 3:00 P.M 2428 1325 187 3940
5:00 P.M- 7:00 P.M 3189 2224 283 5696
Total 8241 4820 677 13738
Percentage 59.99% 35.09% 4.93% 100%
Wednesday
(December 03, 2008)
Private
Vehicles
Public Vehicles Foot Count Total
11:00 A.M- 1:00 P.M 2540 1188 196 3924
3:00 P.M- 5:00 P.M 3451 1751 423 5625
7:00 P.M- 9:00 P.M 2752 1326 233 4311
Total 8743 4265 852 13860
Percentage 63.08% 30.77% 6.15% 100%
Thursday (December
04,2008)
Private
Vehicles
Public Vehicles Foot Count Total
11:00 A,M- 1:00 P.M 2793 1782 194 4769
4:00 P.M- 6:00 P.M 3328 2439 316 6083
8:00 P.M- 10:00 P.M 2745 1422 173 4340
65
Total 8866 5643 683 15192
Percentage 58.36% 37.14% 4.50% 100%
Friday (December
05, 2008)
Private
Vehicles
Public
Vehicles
Foot Count Total
10:30 A.M- 12:30
P.M
4167 2342 496 7005
2:30 P.M- 4:30 P.M 3946 1969 367 6282
6:30 P.M- 8:30 P.M 4320 2160 471 6951
Total 12433 6471 1334 20238
Percentage 61.43% 31.97% 6.59% 100%
Saturday (December
06, 2008)
Private
Vehicles
Public
Vehicles
Foot Count Total
11:00 A.M-1:00 P.M. 4369 1890 311 6570
3:30 P.M.- 5:30 P.M. 3780 2560 422 6762
7:30 P.M. – 9:30
P.M.
4210 2302 349 6861
Total 12359 6752 1082 20193
Percentage 61.20% 33.44% 5.36% 100%
Sunday (December
07, 2008)
Private
Vehicles
Public
Vehicles
Foot Count Total
10:30 A.M- 12:30
P.M
2493 1787 184 4464
3:30 P.M.- 5:30 P.M. 2939 2044 238 5221
66
7:30 P.M. – 9:30
P.M.
3451 2646 281 6373
Total 8883 6477 703 16063
Percentage 55.30% 40.32% 4.38% 100%
D. Zoning
GENERAL DISTRICT REGULATION
EXEMPTIONS FROM HEIGHT REGULATIONS IN R-1 AND R-2.
Exempted imposition of height regulations in residential zones are the
following: towers, church, steeples, water tanks and other utilities and structures
not covered by the highest regulation of the building code and/ or the Air
Transportation Office (ATO).
AREA REGULATIONS
Area regulations in all zones shall conform to the minimum requirements
of the existing codes such as:
a. P.D. 957 - the subdivision and condominium buyers Protection Law
and its revised implementing rules and regulations.
b. B.P. 220 - Promulgation of different Levels of Standards and
Technical Requirements for Economic and Socialized Housing
Projects and its revised implementing rules and regulations.
c. P.D. 1096 – National Building Code.
d. Fire Code
e. Sanitation Code
f. Plumbing Code
g. Structural Code
h. Executive Order No. 648
i. Other relevant guidelines by the national agencies concerned.
ROAD SETBACK, ARCADES AND SIDEWALK.
67
The following road setback, arcades and sidewalk regulations shall be
applied as provided in the National Building Code and the Department of Public
Works and Highways (DPWH).
SUPPLEMENTARY REGULATIONS
Section 1. GENERAL DISTRICT REGULATIONS.
Unless otherwise herein provided, the following supplementary regulations
shall be uniformly observed in each district.
No building structure or land hall be used, or occupied and no
building or structure or a part thereof shall hereafter be erected,
constructed or reconstructed, moved or structurally altered except
in conformity with the provisions of the National Building Code of
the Philippines (P.D. 1096), and all the implementing rules and
regulations issued hereto.
Specifically, in accordance with ordinance, no building or
other structure shall thereafter be erected or altered: To
exceed the prescribed height in the particular area.
To accommodate or house a greater number of families.
To occupy a greater percentage of lot area.
To have narrower or similar yard requirements contrary to
the provision of this Ordinance.
No part of a yard, off- street parking space, landing space, or other
open spaces required of any building, shall for the purpose of
complying with this Ordinance, be included as part of the yard,
open space, off street parking or loading space similarly required of
any adjacent or neighboring building.
No yard or lot existing at the time of the passage of this Ordinance
shall be reduced in dimension or area below the minimum
requirements set forth herein.
Section 2. TRAFFIC GENERATORS.
68
All traffic generating building and structures allowed in any of the districts
must provide for adequate parking spaces for their employees, clients and
visitors.
Section 3. ADVERTISING AND BUSINESS SIGNS
Advertising and business signs to be displayed or put up for public view
shall be allowed only in commercial or industrial zones as designated in the
official zoning map.
Section 4. ERECTION OF MORE THAN ONE PRINICIPAL STRUCTURE
In any district where more than one structure may be permitted to be
erected in a single lot, the yard and other requirements of this Ordinance shall be
met for each structure as though it were erected on an individual lot.
Section 5. DWELLING ON REAR LOTS.
No building used or designated to be used as residence shall b e allowed
in any rear lot unless such lot has a right of way easement over a path of at least
four (4) meters leading to a street. Two or more building, however, maybe
allowed on a corner path if the right of way easement is at least six (6) meters in
width.
Section 6. STRUCTURE TO HAVE ACCESS
Every building hereafter erected or moved shall have access to a public
street or an approved private street, and all structure shall be located on lots as
to provide safe and convenient access for servicing, fire protection and shall
have the require off street parking.
Section 7. YARD REQUIREMENTS ALONG A DISTRICT BOUNDARY LINE.
Lots attributing on district boundary line shall conform to the yard
requirements of the more restrictive bounded by the line. If land does no appear
on the official Zoning Map as included in any district, the regulations provided for
in this Ordinance shall applied.
Section 8. EASEMENT, STREETS AND OTHER PUBLIC LANDS NOT
INCLUDED IN ANY DISTRICT.
Should land, or any portion thereof be reverted to private ownership and
the said street or public land does not appear on the official Zoning Map as
69
included in any district, the regulations provided for in this Ordinance which are
applicable to the most restrictive district immediately adjacent to the land under
considerations, shall be applied to such land or a portion thereof.
Section 9. VISIBILITY AT INTERACTION RESIDENTIAL DISTRICT.
On a corner lot in any residential district, nothing shall be erected, placed
or planted or allowed to grow in such manner as to impede the vision between a
height of seventy five (75) centimeters above the center line grade of the
interacting streets in the area bounded by the street lines of such corner lots and
a line joining the points of said street lines fifteen (25) meters from the point of
interaction.
Section 10. DWELLING GROUP
When it is impracticable to apply the requirement of this Ordinance to
individual building unit in a residential compound consisting of two or more
buildings, a permit for the construction of such compound may be issued,
provided that the plan thereof conforms to the following conditions:
The building is to be used only for residential purposes and such
accessories are permitted in the district where the compound is
located.
That the average lots are per family or dwelling unit in the
compound, exclusive of the area used, or to be used for streets or
driveways, is not less than the lot area per family required in the
district.
That there is provided within the tract on which the residential
compound is to be located, an open space for playground purpose
equivalent to at least an aggregate area of five (5%) percent of the
require lot are per family, but in no case less than one hundred
(100) square meters, provided that where the residential
compound is intended for less than then (10) families, the setting of
such area for playground purposes may be used as a part of the
yard requirements for the compound.
70
That there is provided, with the tract on which the residential
compound is to be erected or immediately adjacent thereto, an
adequate private garage or off street parking area, depending on
the need of the residents and their visitors.
Section 11. INNOVATIVE TECHNIQUE AND DESIGNS
Zoning Administration Official may, on grounds of innovative development
technique, grant a special development permit for the purpose; provided the
following conditions a complied with:
That the proposed land use will not alter the essential character of
the zones, especially its population density, number dwelling units
per hectare, and the dominant land use of the zone.
Both preliminary and final development plans must be submitted to
the locality for review by the city Planning and Development Staff.
The preliminary plan must generally set forth any existing or
proposed arrangement of lost, streets, access points, buffer strips,
rail and water, highways or other transportation arrangements and
the relationship of the tract of land involved to the surrounding
property.
The final plan must, in a additional to the above cited requirements,
described the noise, smoke, odor, vibration, dust, dirt, noxious
gases, glare and heat, fire hazards, industrial wastes and traffic
which may be produced by the development.
That the subject to application is a consolidated parcel of land at
least two (2) hectares.
ENVIRONMENTAL MANAGEMENT
Section 1. PERFORMANCE STANDARDS
All land uses, development or construction shall conform to the following
standards:
Noise vibrations
All noise and vibrations producing machinery shall be enclosed by a
building and shall be provided with effective noise absorbing materials, noise
71
silencers and mufflers, an open yard of a distance of not less than twenty (20)
meters from the street or adjoining property lines and property planted with
dense trees as buffers. To minimize vibration, machinery concerned, to
reduce all noise and vibration to a reasonable degree. A noise is considered
objectionable as to intermittence, beat frequency or high pitch, noise proof
building are tested and approved by city officials concerned.
Smoke
Any smoke emitter from any source for a period aggregating seven (7)
minutes in any given thirty (30) minutes time particularly when starting a new
fire, shall have a density no greater than No. 2 of the Randleman
Chart.
Dust, Dirt and Fly Ash
The emission of dust, dirt or fly from any source of activity which will
pollute the air and render it unclean, destructive, unhealthful or hazardous or
cause visibility to be impaired, shall not be permitted. In no case whatsoever
shall dust, dirt or fly ash be allowed to exceed 0.68 grams per cubic meter of
flue gas at stack temperature of 60 centigrade so as not to create a haze with
opaqueness equivalent to or greater than No. 1 of the Randleman Chart.
Odors and Gases
The emission of foul odors and gases deleterious to public health, safety
and general welfare shall not be permitted. Building and activity emitting foul
odors and obnoxious gases shall be enclosed within air tight building provided
with air conditioning systems, filters, deodorizing and other air cleaning
equipment.
Glare and Heat
Glare and heat from any operation or activity shall not be allowed to
radiate, be seen or felt from any point beyond the limits of the property.
Industrial Waste
Industrial/plant wastes shall be disposed of only in a manner which will not
create or danger to adjoining properties or the community in general.
72
Sewerage Disposal
No sewerage dangerous to the public health, safety and general welfare
shall be discharged to any public system, natural waterway or drainage
channel. In addition to other requirements, all sewage shall comply with
pertinent requirements of the National Pollution Control Commission. Acidity
or alkalinity shall be neutralized to a PH of between 6.5 and 8.5, at a daily
average of P10M.
E. Economic Indicator of the Site
Angeles City is the Province of Pampanga's premiere city and hub of
commercial activity. The city is dotted with Spanish-era ancestral houses,
churches and historical markers.
Clark - former bastion of U.S. military might - is now the site of the
booming Clark Special Economic Zone (CSEZ). Angeles and Clark
together form the hub of air transport, tourism, trade, finance and industry
in Central Luzon. One can also enjoy sightseeing, hiking and Mt. Pinatubo
treks, special interest activities, shopping, fine dinning, entertainment.
Fields Avenue- has many bar and other business establishments that are
being patronize by the foreigners.
Bayanihan Park- the former Astro Park and now is fully renovated.
SM Clark- biggest mall in Angeles City
Immaculate Conception- one of the beautiful Churches in Angeles City
Pampanga.
System Plus- one of the school in Balibago.
Robinson Galleria Balibago- one of the Malls in Balibago.
73
VI. Management Study
A. Business Organization
Partnership- is a type of business entity in which partners (owners) share
with each other the profits or losses of the business undertaking in which all have
invested. Partnerships are often favored over corporations for taxation purposes,
as the partnership structure does not generally incur a tax on profits before it is
distributed to the partners (i.e. there is no dividend tax levied). However,
depending on the partnership structure and the jurisdiction in which it operates,
owners of a partnership may be exposed to greater personal liability than they
would as shareholders of a corporation.
Advantages and disadvantages of being in a partnership
Advantages:
Two people working together have complimentary skills, which can be very
cost-effective as people specialize and become more efficient in certain
aspects of their creative business. One partner might be good at selling work
and presenting to clients, while another is better at bookkeeping
Two people know more than one. You have access to a wider pool of
knowledge, skills and contacts
You can be at two places at the same time
Partnerships provide moral support and will allow for more creative
brainstorms
74
You can share resources such as money and equipment
You need to be more organized than when you run your business solo, which
often means that partnerships have better administration and financial
systems in place than sole traders
Disadvantages:
A partnership is for the long term, and expectations and situations can
change, which can lead to dramatic split ups. You might spend more time
with your business partner than with anybody else, so losing that very
intimate and personal business relationship can lead to major problems when
splitting up
You have to consult your partner and negotiate more as you cannot take
decisions by yourself. So you need to be more flexible
You both are responsible for the business debts and errors of others. So if the
business fails and incurs debts, and your partner doesn’t pay his or her share,
you will still be required to pay. This is even the case if debts were incurred
by your partner’s dishonesty or mismanagement without your knowledge
You have to share your profits and decide on how you value each other’s
time and skills. What is more valuable to the company - a fantastic creative
idea generator or somebody who can sell this idea to a customer? What
happens if one person puts in 60 hours a week and the other one turns up
late very regularly? What happens if one partner can put in less time due to
personal circumstances, such as caring responsibilities or illness?
75
B. Organizational Chart
,
76
Manager(1)
Assistant Manager (1)
Head Waiters (2)
Cashiers (4)
Waiters/Waitress (8)
Head Cook (1)
Bookkeeper (1)
Assistant Cook (1)
Cooks(3)
Kitchen Helpers (2)
Security Guards (2)
Janitor/Janitress(3)
Dishwashers (2)
Purchasers (2)
C. Job Title, Description and Specification
Job Title: General Manager
Job Specification:
30 – 35 years of age.
Graduate of Hotel and Restaurant Management.
Not less than 5 years of experience as General Manager of
Food Service Establishment.
Excellent customer focused leadership and motivational
skills are a must.
Ability to communicate effectively in any aspects.
Ability to organize and prioritize a variety of task and
projects.
Matured and highly motivated.
Able to communicate in English and Filipino.
Job Description
Coordinates with the Head Cook for the preparation of new
recipe for the customers.
Coordinates with other unit manager for smooth flow of
operation.
Supervises and check the progress of tasks assigned to the
employees.
Assist the purchaser to procure food supplies and also to
check the quality and quantity of the product.
Recruit, interview and hire employees and personnel.
Ensure that the establishment operates efficiently and
profitably whilst maintaining their reputation and ethos.
77
Maintaining high standards of food, service, health, safety
and business performance.
Combines strategic planning, organizing shift patterns and
day- to- day management.
Organizing marketing activities such as promotional events
and discount schemes.
Preparing reports at the end of the shift/ week, including staff
control, food control and sales.
Creating and executing plans for department sales, profit
and staff development.
Coach, train and develop employees. Provide training and
set performance.
Distributes tips to all staff according to his evaluation and the
motivation policy.
Makes sure all hygiene procedures are applied properly.
Job Title: Assistant Manager
Job Specification
25- 30 years of age.
Matured and highly motivated.
Ability to communicate effectively in any aspects.
Not less than 5 years working experience.
Ability to lead a team.
Ability to organize and prioritize a variety of task and
projects.
Able to communicate in English and Filipino.
Graduate of Hotel and Restaurant Management.
78
Job Description
Reports to the general manager.
Knows by heart all items in the menu.
Briefs staff.
Reviews reports.
Supervises workers and work flow.
Maintains quality and spirit of the place, making purchase
orders.
Checks received goods at receiving area.
Makes sure all tools and equipment and furniture are
working well and well maintained.
Keeps an eye on stock and reorder to fill any possible gaps.
Motivates staff to realize the sales target daily, weekly, and
monthly.
Keeps attendance and makes working shifts and schedules
smooth.
Makes staff evaluation periodically, and training to upgrade.
Creates a healthy working atmosphere and staff
cooperation.
Interviews new staff candidates and pass them to the
manager.
79
Job Title: Bookkeeper
Job Specification:
30 – 35 years of age.
Graduate of Bachelor of Science Major in Accounting.
Exemplary communication skills and effective team player
Work experience in related business.
Fluent in and written communication.
Job Description:
Prepare profit and loss statements and monthly closing and
cost accounting reports.
Resolve accounting discrepancies.
Monitor and review accounting and related system reports
for accuracy and completeness.
Prepare and review budget, revenue, expense, payroll
entries, invoices, and other accounting documents.
Compile and analyze financial information to prepare entries
to accounts, such as general ledger accounts, and document
business transactions.
Establish, maintain, and coordinate the implementation of
accounting and accounting control procedures.
80
Job Title: Head Waiter/tress
Job Specification:
At least 25 – 30 years of age.
College Graduate in Bachelor of Science Major in Hotel and
Restaurant Management.
At least not less than 3 years of work experience
Should have good interpersonal skills.
Know how to handle customer complaints.
Know how to lead a team.
Should possess leadership quality, objectivity and fairness.
Should know how to work with and supervise people.
Job Description:
Responsible in dining area.
Can work well under pressure.
Attends to clients complaints and takes appropriate action.
Ensuring proper application of service standard at the same
time maximizing sales generation at the dining area.
Responsible in the proper set-up of its area of assignment.
Responsible for providing courteous and efficient delivery of
food and beverage to customers.
Willing to work long hours.
Willing to go on shifting Schedule.
81
Job Title: Waiter/Waitress
Job Specification:
Male/Female 19 to 28 years old.
Male at least 5'7' in height Female at least 5’2’’ in height.
Candidate must possess at least a Vocational Diploma /
Short Course Certificate.
Able to communicate in English and Filipino.
Preferably with related experience from related business.
Pleasant personality, well groomed and of good moral
character.
Willing to work on shifting / broken schedule.
Applicants should be Filipino citizens or hold relevant
residence status.
Job Description:
Ensuring proper application of service standard at the same
time maximizing sales generation at the dining area.
Responsible in the proper set-up of its area of assignment.
Responsible for providing courteous and efficient delivery of
food and beverage to customers.
Willing to work long hours.
Willing to go on shifting Schedule
82
Job Title: Cashier
Job Specification:
Female.
18 – 35 years of age.
Candidate must be at least College Level.
At least 5’2’’ in height.
Preferably with experience in cashiering.
With pleasing personality.
Willing to work on shifting / broken schedule.
Must be honest, trustworthy and hardworking.
Job Description:
Accountable for computing the account of each customer.
Accept payments and give change for food and beverage
sold.
Willing to go on shifting Schedule.
Can work well under pressure.
Willing to work long hours.
83
Job Title: Janitor/Janitress
Job Specification:
Male/Female.
At least 21 years of age.
Candidate must be at least high school graduate.
Willing to work shifting schedules.
Must be hardworking and physically fit.
Job Description:
Responsible in physical upkeep of the front of the house
facilities including toilet area and parking area.
Segregates and disposes garbage.
Job Title: Head Cook
Job Specification:
At least 30 – 40 years of age.
Male.
College Graduate in Bachelor of Science Major in Hotel and
Restaurant Management.
Has a wide knowledge in food and sanitation.
Knowledge of techniques and methods of quantity food
preparation and storage.
Ability to train others in safety practices related to food
preparation and use of commercial kitchen utensils and
equipment.
84
Should have work experience in food industry as a Head
Cook not less than 3 years.
Job Description:
Creating new recipe for the customers
Responsible for stocking and inventory, care frozen and
fresh food items, keeping the kitchen and storage organize
and clean.
Food preparation.
Managing employees in the kitchen.
Trains, directs and monitors work of other kitchen staffs.
Matured and highly motivated.
Job Title: Assistant Cook
Job Specification:
25 – 35 years of age.
Candidate must possess at least a Vocational Diploma /
Short Course Certificate related to food preparation
Knowledgeable in food preparation.
Know the cooking term.
Know the basic cooking method.
Know how to use kitchen equipment.
Know how to follow instruction.
Must be hardworking and physically fit.
Willing to go on shifting Schedule
85
Job Description:
Performs any combination of following duties to maintain
kitchen work areas and restaurant equipment and utensils in
clean and orderly condition.
Sweeps and mops floors. Washes worktables, walls,
refrigerators, and meat blocks.
Segregates and removes trash and garbage and places it in
designated containers.
Maintain cleanliness of work area thought shift and at the
end of the shift.
Assist with other production functions as directed by Head
Cook.
Job Title: Cook
Job Specification:
25 – 35 years of age.
Candidate must possess at least a Vocational Diploma /
Short Course Certificate related to food preparation
Knowledgeable in food preparation.
Know the cooking term.
Know the basic cooking method.
Know how to use kitchen equipment.
Know how to follow instruction.
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Job Description:
Performs any combination of following duties to maintain
kitchen work areas and restaurant equipment and utensils in
clean and orderly condition.
Sweeps and mops floors. Washes worktables, walls,
refrigerators, and meat blocks.
Segregates and removes trash and garbage and places it in
designated containers.
Maintain cleanliness of work area thought shift and at the
end of the shift.
Assist with other production functions as directed by Head
Cook.
Willing to work long hours.
Job Title: Kitchen Helper
Job Specification:
23 – 25 years of age.
At least a High Scholl Graduate with working experience in
any food establishment.
Know the basic cooking method.
Know how to use kitchen equipment.
Know how to follow instruction.
Job Description:
Distributes supplies, utensils, and portable equipment.
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Performs any combination of following duties to maintain
kitchen work areas and restaurant equipment and utensils in
clean and orderly condition.
Sweeps and mops floors. Washes worktables, walls,
refrigerators, and meat blocks.
Segregates and removes trash and garbage and places it in
designated containers.
Maintain cleanliness of work area thought shift and at the
end of the shift.
Assist with other production functions as directed by Head
Cook.
Job Title: Purchaser
Job Specification:
Male.
21-40 years of age.
Candidate must possess at least a Vocational Diploma /
Short Course Certificate.
Willing to work shifting schedules.
With at least one year experience of being a purchaser.
Must be good in public relations, honest and hardworking
Must be physically fit.
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Job Description:
Responsible in procurement of products.
Responsible in choosing a good supplier who meets the
desire specification and offers lowest price but in good
quality.
Maintain good relationship with the supplier.
Orders the supplies needed and inspects all food items and
other supplies.
Prepares corresponding purchase order based on par stock
requirements.
Makes the inventory report of the establishment.
Job Title: Dishwasher
Job Specification:
M, 21-32 years old.
At least 5'5" in height.
Candidates must possess at least high school graduate.
With at least six (6) months experience in dish washing in
related business.
Applicants should be Filipino citizens.
Job Description:
Provides customers and employees with clean and sanitized
utensils, flat wares, glass wares, and equipment.
Washes plate ware, glassware, silverware, pots/pans and
kitchen utensils according to sanitation and cleaning
procedures.
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Cleans and sanitizes throughout the shift.
Places clean flat wares, glassware, silverwares and
pots/pans in specified shelves according to sanitation and
clean procedures.
Keeps dish areas clean by sweeping, mopping floors, wiping
countertops, and emptying trash.
Job Title: Security Officer
Job Specification:
23 – 30 years of age.
Male.
At least 5’6’’ in height.
Must be under agencies.
Job Description:
Ensures the safeties of the customers and their vehicles
parked on Stone Grill House premises.
Checks the staff before leaving the establishment to prevent
pilferage.
Assist the customers with cars while leaving the
establishment.
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D. Standard Operating Procedure
Service/ Dining
1. Report to work in good health, clean and dressed in clean attire.
2. Hair must be effectively managed by the use of hair nets, caps, visors,
rubber bands, or hair spray.
3. Greet guest once they enter the establishment.
4. Avoid touching ready-to-eat foods with bare hands.
5. Handle trays and plates by the edge or bottom; cups by handle or
bottom and utensils by the handles.
6. Store utensils with the handles up or by other means to prevent
contamination.
7. Hold potentially hazardous foods at the proper temperature.
8. Serve food with clean and sanitized utensils.
9. Store in-use utensils properly.
10.Date mark and cool potentially hazardous foods.
Production/ Kitchen
To prevent food borne illness and ensure the safety of staff and
customers;
1. Report to work in good health and proper attire.
2. Change apron when it becomes soiled.
3. Wash hands properly and appropriate.
4. Keep fingernails trimmed.
5. Do not wear artificial fingernails and fingernail polish.
6. Wear singe-use gloves.
7. Do not wear any jewelry except for plain ring or wedding ring.
8. Treat and bandage wounds and sores immediately.
9. Cover a lesion containing pus with a bandage.
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10. Eat, drink, use tobacco, or chew gum only in designated breaks.
11. Taste food the correct way.
12. Wear a hair net while in the kitchen.
13. Make-up (if worn) should be fresh.
14. Avoid touching ready-to-eat foods with bare hands.
15. Separate raw foods from ready-to-eat foods during receiving, storage
and preparation.
16. Store raw foods on refrigerators.
17. Separate unwashed fruits and vegetables from washed fruits and
vegetables.
18. Used only dry, cleaned and sanitized equipment and utensils.
19. Place food in covered containers or packages.
20.Store damaged foods in a separate location.
Cashiering
Policies and procedures for cashier activities are prescribed in the offices
of Finance Training and Procedures Manual are regularly received by the auditor
of Public Accounts to assure the internal controls are in place and followed.
1. Make an inventory before the establishment will open.
2. Check change and payment before the customer leaves.
3. After work hours, make an inventory.
4. There must be a suitable organization and adequate procedure for the
management of all funds belonging to the institution.
5. All persons handling institutional fund must be adequately bonded.
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Customer Complaints
One way customer participates in service delivery is to provide their
feedback; both positive and negative.
1. Listen carefully to your customer. Don’t interrupt the customer.
2. Feel the pain of the customer.
3. Apologize to the customer.
4. Decide what you will do to resolve the problem.
5. Do not delay. Take immediate action!
Sanitation and Safety
1. Train food service employees on using the procedures in this SOP.
2. Wash, rinse, and sanitize food contact surfaces of sinks, tables,
equipments, and utensils.
3. Post hand washing signs or posters in a language understood by all
food service staff near all hand washing sinks.
4. Use designated hand washing sinks for hand washing only.
5. Provide warm running water, soap and a means to dry hands.
6. Keep hands washing sinks accessible anytime employees are present
7. Wash hands in appropriate time.
8. Always follow proper hand washing procedures.
Repair and Maintenance
To clarify maintenance and repair services will be provided in support of
facilities and equipment.
1. Follow manufacture’s instructions regarding the use and maintenance
of equipment.
2. Wash, rinse and sanitize food contact surfaces of sinks, tables,
utensils, carts, and equipments.
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3. Inspect all dishes for breaks, cracks and chips.
4. Have an on-going pest prevention program and regular pest control by
a license pest control operator.
5. Problems with pests will be reported immediately, pest service will be
contacted and all areas clean and sanitized.
Recruiting and Training
1. Prospective applicants must be given a reasonable opportunity to
become aware of the vacancies and the terms of appointment and a
reasonable time within which to apply.
2. All eligible applicants must be considered equally on merit at the start
of the selection process and at each subscription stage that they reach
under procedure providing safeguard against individual bias.
3. All selection criteria and techniques must be reliable and valid to the
jobs or grades concerned.
Rules and Regulations
The following policies and regulations should be abided and follow by all
Stone Grill House staffs and employees.
A. Absences
1. All employees should be punctual and regular in their attendance.
2. Every employee should avoid absences.
3. Absence without poor notice will be considered unauthorized.
4. The following guidelines for disciplinary measures shall be followed
to unexcused absences.
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5. A necessary medical certificate should be presented by employees
who absent due to illness upon reporting to work.
6. Continuous absent without official leave for more than five
consecutive working days is ground for outright dismissal.
B. Tardiness
1. Tardiness means reporting to work past the specified starting time.
2. Every employee is required to report for work on their scheduled time.
3. Employee who will commit five late in a month will be disciplined.
4. Tardiness may be excused on the following instances:
Severely inclement weather, transportation strikes, delays due to traffic
instances or jam, other avoidable and unforeseeable causes.
C. Overtime
1. Only overtime with proper authorization will be paid, every
employee who will render overtime should accomplish the
necessary overtime authorization slip duty signed by the immediate
head or supervisor or the person who request the employee to do
so.
2. Overtime will be considered after the working hour’s duty given to
an employee.
D. Swapping of duties
1. When employee has a conflict on his/her schedules in a specific
day because of uncertain circumstances he/she can ask his/her co-
employee to accept the swapping on their schedule. Upon the
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request of his/her co-employee on the swapping on their schedule
they may asked their manager to sign the swapping agreement
signed by the two so that the agreement will be valid.
E. Staff Behavior
1. Failure to wear required the uniform.
2. Extension or abuse of breaks period, sleeping while on duty,
wasting company time while on errands.
3. Entering the restricted area without authority.
4. Insubordination or refusal to do assigned work or obey company
order.
5. Reporting for work under the influence of liquor or any alcoholic
beverage, possession of drinking in toxicity drinks during working
hours.
6. Provoking or participating in a fight or quarrel, inflicting or causing
harm on person or persons for any reason threatening and
provoking other staff members.
7. Loitering, day dreaming, running, horse playing, throwing things
during work hours, use profane or absent language in addressing
another person.
8. Possession or carrying of fire arms. Explosive and other deadly
weapon.
9. Non-observance of safety rules.
10. Indulging in illicit relation or scandalous act or conducting one self
in an incident.
11.Unruly conduct in punching of timecards as to cost disorder.
12.Circulating unwritten or printed subversive materials, selling of
articles, soliciting or collecting contribution without prior
authorization from the company properties.
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F. Performance of Duties
1. Failure to follow work instruction incurring a cost damage of the
following:
a. Maximum of P1,000
b. Maximum of P5,000
c. Maximum of P10,000
d. More than P10,000
e. Without damage
2. Negligence of duty incurring a cost damage of the following:
a. Maximum of P1,000
b. Maximum of P5,000
c. Maximum of P10,000
d. More than P10,000
e. Without damage
3. Intentional or deliberate slowdown of work and/ or consistent
decrease in efficiency.
4. Unauthorized use of establishment’s facilities or equipment.
5. Failure to submit reports on time.
G. Company Property and Interest
1. Release, disclosure, or confidential company records and information.
2. Stealing, pilfering, theft substation or attempting to substitute company
property with lesser quality and with items other than those owned by the
company.
3. Falsification of records of any kind.
4. Molestation
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5. Offering, accepting anything of value in exchange for a job works
assigned.
6. Favoring or conniving with suppliers, creditors, and clients.
7. Discourtesy towards clients or customers.
Set (cash) Drawer
Countercheck if set drawer is correct before working on
assigned station.
Cashiers are not allowed to set drawers.
POS/ Cash register
Make sure that the key station starts at zero transaction.
Make sure to operate only the particular key station
assigned to cashier.
No one is allowed to open any cashiers drawer without
the cashier’s knowledge.
a) When register is not in use, register keys should be kept in
drawer.
b) When a cashier is pulled-out to transfer in other station.
c) When a cashier goes on a break, the manager must spot check
the drawer that is not being used.
d) Turnover of cashiers’ drawers should be done one after the
other and not at the same time.
e) No POS shall be out during store operation.
f) Keep drawer closed except when running up sale.
g) The cashiers should get the managers approved before leaving
his/her workstation.
2. Closing drawers
a) Only the manager is allowed to close drawers.
3. Crew Cash +/- Policy
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a) The maximum cash +/- allowable to a cashiers is P15.00 during
his/her entire shift.
Kitchen Safety Guidelines
Dress for Safety:
Wear shoes with flat soles to maximize falls and help
you stand in a balanced position.
Keep arms and legs covered for protection, and don’t
wear leggings; they absorb hot liquid spoiled on them.
Don’t wear jewelries.
It is also important to keep your hair contained; not just
to keep it out of prepared foods, but also for your own
safety – hairs is flammable.
Long nails are dangerous; they harbor germs.
Avoid reaching over the stovetop when cooking and
watch your sleeves.
Handle your knives properly:
Keep knives a sharp.
Be alert when using a knife; don’t get careless or
distracted.
Never cuts towards you, always cut away from yourself.
Don’t hold food in your hand to cut it – keep it on a
cutting board.
Use the correct knife for the job.
Never leave knives in the sink.
Never put knives in the dishwasher.
When walking with a knife, hold it with side loosely
pressed against your thigh.
Don’t store knives loose in drawer.
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Don’t try to catch falling knives.
Preventing burns:
Always have kitchen towels, hot pads, or mitts readily
accessible.
Never use a damp towel to hold a hot pot or a pan.
Be cautious with steam; don’t look into a hot pot when
opening the lid.
Sauté or fry foods with high water content carefully.
When sautéing, put item slowly, starting with end
nearest yourself and slowly lower the item away from
you.
Keep pan handles turned in and out of the path of
people when walking.
Don’t carry pots with hot oil.
Have a small fire extinguisher and a first aid kit readily
accessible.
Keep curtains, potholders, towels, and any other
combustibles away from cooking areas.
Electrical Appliances:
Dry hands before unplugging appliances
Don’t pull on Cords to unplug.
Don’t keep appliances next to a water source.
Have all frayed cords repaired by an electrician.
Don’t plug too many items into one outlet.
Proper Food Handling
Proper food handling is essential. The main concerns are cleanliness,
preventing cross-contamination, and keeping foods at same temperatures. With
just little knowledge, you can save yourself in a lot of misery.
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1. Washing hands
Washing hands thoroughly with hot soapy water, for a minimum of 20
seconds. Pay special attention to nails and fingertips, one of the easiest and
most critical steps in food safety.
2. Tasting food
When tasting the food while cooking, always use a separate tasting
spoon, and get a new one each time. Do not double dip and do not eat off the
utensils you are using to stir. Do not use your fingers to taste. It is not sanitary
and can cause a burn if the food is very hot. Always handle a tasting spoon by
the stem, never by the scoop.
3. Handling injuries
If you get cut, quickly put pressure on the cut and clean and bandage
accordingly. Clean knife and cutting board accordingly. Always wear latex or
rubber gloves when you have bandages on your hands. Change bandage
often.
4. Preventing cross- contamination
Bacteria from raw meats that is spread to other foods, utensils or surfaces
is called “cross-contamination”. Mixing raw meats with ready to eat foods
is the primary source of cross-contamination. This is important and multi-
faceted category includes the following components.
Raw meats, poultry and fish
- Always separate raw meats away from produce and ready to
eat foods.
- At the store, have the cashier bag raw meats separately.
- At home, always store raw meats on the bottom shelf of the
refrigerator, so meat juices won’t drip on the other foods.
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Kitchen counters
- Wash well with hot soapy water and then use a disinfectant.
- Do not let pets walk on work surfaces and don’t sit on work
surfaces.
- Whenever you have finished working with one food, clean the
counters ell before introducing a new food.
Cutting boards
- It is a good ides to have separate cutting boards, one for the
meat, fish, poultry and one for foods that will served raw.
- Plastic cutting boards should be sanitizes with a bleach
solution or by washing in the dishwasher. To make a bleach
solution, mix 1 tablespoon of bleach with one quart of cool
water. Discard solution daily.
- Sanitized wooden cutting boards by rubbing with distilled
grain vinegar, the air-dry or microwave for 10 minutes
- Cutting boards, especially wooden ones, should be regularly
inspected to ensure that food is not getting imbedded in
cracks or crevices.
- Throw out cutting boards when they get excessively worn or
hard-to-clean cracks appear.
- Washing cutting boards with hot soapy water after each use
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Kitchen dishcloths, sponges and aprons
Repeatedly using the same cloth or sponge to wipe counters
spread germs.
Remember to wash towels in the washing machine daily and put
sponges in the dishwasher.
Avoid wiping your hands on your apron, as you will pick up
bacteria from the last time you wiped your hands
When hand washing clothes, allow them to air-dry. Don’t use
towels to dry them, as this will spread germs.
4. Temperature
Bacteria grow rapidly between temperatures of 40 to 140 degrees
Fahrenheit. This temperature range is known as the “Danger Zone”. To properly
store, hold, and cook foods, it is imperative to minimize the amount of time are
these temperatures. Pathogenic bacteria thrive in the danger zone; certain
strains can double in number every 20 minutes. These are the bacteria that
cause food borne illnesses, but do not affect taste, smell or appearance of the
food.
Any foods have been in these temperature ranges for two hours
or more should be discarded, they might taste all right, but can
make you very sick.
Don’t marinate food at room temperature for long than an hour.
6. Refrigerator
Your refrigerator is one of the most important items in your kitchen for
keeping foods safe.
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Always refrigerate perishable items immediately to minimize
reproduction of pathogenic bacteria. Refrigeration will not,
however, completely protect foods from spoilage bacteria. This
family of bacteria can multiply at low temperatures and diminish
the quality of foods, contributing to off- flavors and aromas.
It is important to maintain the temperature of your refrigerator
below 40 degrees F. ideal refrigerator temperature is between
36 and 38 degrees F.
Frequently check the temperature with an appliance
thermometer. If your refrigerator exceeds 40 degrees F for over
two hours, dispose of all perishable foods.
When refrigerating cooked foods, divide food in to smaller
portions so they will not chill faster.
It is also important not to over fill your refrigerator, as cold air
circulation is necessary to keep foods chilled.
The door areas of the refrigerator have frequent temperature
fluctuations from opening and closing, so don’t store perishable
foods on the door. Keep eggs in the carton inside the
refrigerator instead of the egg rack, and don’t store milk in the
door racks
If food spills in your refrigerator, wipe up the spill immediately
and sanitize if necessary.
Do weekly checks to assure that foods are not spoiling, and
occasionally wash off surfaces with warm, soapy water. To keep
odors from forming, leave opened box off baking soda on a
shelf and change every few months.
6. Storage instructions and ‘use by’ dates.
Pay attention to storage instructions, such as “refrigerate after opening” and
dates on containers. If items have been stored improperly, it is safest to discard
them instead of risking illness.
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Customer Complaints:
How to handle Angry Customer
Steps
1. Be patient. An irate customer won’t be pleased by anything but
a satisfactory resolution to their problem. Getting angry back at
them won’t help.
2. Approach the angry customer and ask what they are displeased
with.
3. If they ask for the manager, get him/ her quickly and do your
best to solve the problem.
4. After they address the problem, apologize for taking their time
and inform them that your business will do everything possible
to correct it. Then make sure and your co- workers do
everything possible to correct the situation.
5. Compliment them after the discussion. Say something to the
effect of “its people you that help the business”.
6. The next time they come back ask them how they are and do
everything to be polite.
Tips
Always be polite.
Try not to take their complaint personally even if it’s about your
own job performance. If you feel yourself become emotionally
involved in the situation, it is best to step aside and let another
employee handle the situation.
Think about hoe you want a problem handled if you had a
complaint. Then, treat your angry customer as you would want
to be3 treated.
If you simply cannot give the customer what they want, give
them something for free (you may need your manager’s
approval) to make up for it.
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Make the angry customer want to come back again.
Know when to cut your loses. Some customers simply complain
to get free things, and they are sometimes stupid enough to
come into your business repeatedly. If you can catch one this,
all bets are off. You can be polite, but do anything to rectify the
situation. This customer is not worth it.
Warnings
Never be mean to the angry customer. Remember, you want
them to come back again. If you insult them, they are sure never
t6o come back.
Some customers are known to complain about anything. If you
come across one of those customers, try to discuss with your
manager whether this client is beneficial to the company6 or
whether it might be worth to lose him, because he doesn’t do a
great deal of business and causes the company a lot of time in
dealing with his daily complaints. This time wasted on a client
like this could be dedicated to customers that are “true”
customers.
Security:
Ensures the safeties of the customers and their vehicles parked
on Stone Grill House premises.
Checks the staff before leaving the establishment to prevent
pilferage.
Assist the customers with cars while leaving the establishment.
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E. Compensation and Benefits
1. An employer may pay the members of the staff in several different
ways some of whom will receive additional income in tips. The
compensation picture is often made more complex by overtime pay
bonuses, commission, incentives pay, and perquisite, whole wage and
hour laws, both federal and state.
2. Payroll
They can get or receive their salaries every fifteenth (day of the
amount and at the end of the month, provided the payroll cut off is every 15 th and
end of the month.
3. Meal privilege
All employees are entitled to have only one duty meal for every
shift. This is one of the benefits that the organization offered.
4. Maternity Leave
Maternity leave shall be extended to qualified female employees
under the Social Security System. There will be 60 days for normal delivery and
78 days for caesarian section delivery.
5. Vacation/ Sick Leave
The leave will be given according to the labor code.
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Work ScheduleStone Grill House
Position Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Manager Day off 2:00PM - 9:00PM 2:00PM - 9:00PM 2:00PM - 9:00PM 2:00PM - 9:00PM 2:00PM - 9:00PM 2:00PM - 9:00PM
Assistant Manager 9:00AM - 4:00PM Day off 9:00AM - 4:00PM 9:00AM - 4:00PM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM
Head Waiter1 7:00PM - 2:00AM 9:00AM - 4:00PM Day off 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM
Head Waiter2 Day off 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM
Cashier1 Day off 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM
Cashier2 9:00AM - 4:00PM Day off 12:00NN - 7:00PM 12:00NN - 7:00PM 4:00PM - 11:00PM 4:00PM - 11:00PM 4:00PM - 11:00PM
Cashier3 12:00NN - 7:00PM 12:00NN - 7:00PM Day off 7:00PM - 2:00AM 12:00NN - 7:00PM 12:00NN - 7:00PM 12:00NN - 7:00PM
Cashier4 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM Day off 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM
Waiter/Waitress1 Day off 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM
Waiter/Waitress2 9:00AM - 4:00PM Day off 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM 9:00AM - 4:00PM
Waiter/Waitress3 9:00AM - 4:00PM 9:00AM - 4:00PM Day off 11:00AM - 6:00PM 11:00AM - 6:00PM 11:00AM - 6:00PM 11:00AM - 6:00PM
Waiter/Waitress4 11:00AM - 6:00PM 11:00AM - 6:00PM 11:00AM - 6:00PM Day off 11:00AM - 6:00PM 11:00AM - 6:00PM 11:00AM - 6:00PM
Waiter/Waitress5 4:00PM - 11:00PM 4:00PM - 11:00PM 4:00PM - 11:00PM Day off 4:00PM - 11:00PM 4:00PM - 11:00PM 4:00PM - 11:00PM
Waiter/Waitress6 7:00PM - 2:00AM 7:00PM - 2:00AM Day off 4:00PM - 11:00PM 4:00PM - 11:00PM 4:00PM - 11:00PM 4:00PM - 11:00PM
Waiter/Waitress7 7:00PM - 2:00AM Day off 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM
Waiter/Waitress8 Day off 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM
Janitor/Janitress1 Day off 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM
Janitor/Janitress2 8:00AM - 3:00PM Day off 3:00PM - 10:00PM 3:00PM - 10:00PM 3:00PM - 10:00PM 3:00PM - 10:00PM 3:00PM - 10:00PM
Janitor/Janitress3 7:00PM - 2:00AM 7:00PM - 2:00AM Day off 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM
Security Guard1 Day off 9:00AM - 9:00AM 9:00PM - 9:00AM 9:00PM - 9:00AM 9:00PM - 9:00AM 9:00PM - 9:00AM 9:00PM - 9:00AM
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Security Guard2 9:00AM - 9:00AM Day off 9:00AM - 9:00PM 9:00AM - 9:00PM 9:00AM - 9:00PM 9:00AM - 9:00PM 9:00AM - 9:00PM
Head Cook 7:00PM - 2:00AM Day off 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM 7:00PM - 2:00AM 7:00PM - 2:00AM
Assistant Cook1 Day off 8:00AM - 3:00PM 7:00PM - 2:00AM 3:00PM - 10:00PM 3:00PM - 10:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM
Assistant Cook2 8:00AM - 3:00PM 7:00PM - 2:00AM Day off 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 3:00PM - 10:00PM
Cook1 Day off 3:00PM - 10:00PM 3:00PM - 10:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM 7:00PM - 2:00AM
Cook2 3:00PM - 10:00PM Day off 7:00PM - 2:00AM 3:00PM - 10:00PM 3:00PM - 10:00PM 3:00PM - 10:00PM 3:00PM - 10:00PM
Cook3 7:00PM - 2:00AM 7:00PM - 2:00AM Day off 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM
Kitchen Helper1 8:00AM - 3:00PM 7:00PM - 2:00AM Day off 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM
Kitchen Helper2 7:00PM - 2:00AM Day off 8:00AM - 3:00PM 3:00PM - 10:00PM 3:00PM - 10:00PM 3:00PM - 10:00PM 3:00PM - 10:00PM
Kitchen Helper3 Day off 3:00PM - 10:00PM 3:00PM - 10:00PM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM
Purchaser1 8:00AM - 3:00PM 8:00AM - 3:00PM Day off 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM
Purchaser2 8:00AM - 3:00PM Day off 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM 8:00AM - 3:00PM
Dishwasher1 12:00NN - 7:00PM Day off 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM 7:00PM - 2:00AM
Dishwasher2 Day off 12:00NN - 7:00PM 12:00NN - 7:00PM 12:00NN - 7:00PM 12:00NN - 7:00PM 12:00NN - 7:00PM 12:00NN - 7:00PM
109
G. Employees Uniform
110
111
112
VII. Financial Stu
113
A. Initial Capital Requirement Budget cost Office Supplies and Equipment 87,611 S-2Service Counter Equipment 50,000 S- 3Dining Utensils 22,590 S-6Kitchen Equipment 64,241 S-4Employees Uniform 7,500 S-8Employees meal 1,800 S-10Labor cost 2,276,064 S-12Benefit cost 569,016.00 S-12Kitchen small equipment 26,290 S-7Building/construction cost 4,861,808 S-13Land/rent expense 12,800,000 Gas expense 25,000 Water expense 30,000 Electricity expense 120,000 Telephone expense 7,000 Advertising and promotion expense 40,000 S-14
TOTAL BUDGET COST 20,988,920
114
115
B. Source of Financing
Name of partners
Amount Invested Source
Adrian Maniti 1,000,
000 personal savings 2,000,
000 finance by family
Darwin Hilario 2,000,
000 loan from the bank 1,000,
000 personal savings
Reiner Sarmento 2,000,
000 finance by family 1,000,
000 personal savings Joseph Oliver Enrequez
3,000,000 personal savings
Michelle Javier 3,000,
000 personal savings
D. Financial Analysis
Depreciation
Builiding - 12,800,000 / 25 useful life = 512,000furnituer and euipment - 2,111,421 / 10 useful life = 211,142.10 total depreciation expanse 723,142.10
Profitability Ratio
Name of partners
Amount Invested Profitability Ratio
Adrian Maniti 1,000,
00020% of net income or loss yearly
2,000,000
2,000, 20% of net income or loss
Dining Utensils – Schedule 6Spoon 100 12 1800Fork 100 12 1800Plate 100 45 6750Dessert Spoon 100 10 1500Salad Plate 100 40 6000Saucer 100 25 2500Plate Rack 5 400 2000Straw 12 15/pack 180Tissue 3 20 60total 22590
Kitchen small equipment – Schedule 7Mixing Bowl 2 1859.00 3718Turner 3 30 90Weighing Scale 2 400 800Tongs 4 30 120Frying Pan 3 450 1350Liquid Measuring Cup 2 250 500Measuring Spoon 2 70 140Saucepan 4 950 3800Can opener 2 150 300Colander 2 250 500Strainer 2 150 300Knife with chopping board
5 200 1000
116
Peeler 3 50 150Grater 3 60 180Kitchen scissors 2 300 600Kitchen towel 24 20 480Gloves 100 40/100 pcs. 40Icebox 5 400 2000Hairnet 24 23 552Rubber Spatula 3 155 465Sponge 24 10 240Spray Bottle 10 30 300Metal Spatula 3 200 600Broom 4 50 200Dishwashing Liquid 4 60 240Dust pan 4 70 1080Mop 3 250 750Stockpots 3 1750 5250strainer 3 80 240Utility bowls 10 20 200Woodn spoon 3 35 105total 26290
Kitchen Equipment – Schedule 8Chillers/Freezer 1 25000.00 25000.00Mixer 1 30000.00 30000.00Oven 1 25000.00 25000.00Microwave 1 4000.00 4000.00
117
Rice cooker 1 3100.00 3100.00Stainless Cabinets 1 35000.00 35000.00
Worktables 1 20000.00 20000.00grill 1 10000.00 10000.00total 152100
Employees Uniform – Schedule 9
Job title Number of Workers
Amount/Uniform
Total
janitor 2 500 1000Head Cook 2 500 1000Wait staff 8 500 4000Assistant cook 1 500 500dishwasher 2 500 1000total 7500
Employees meal: - Schedule 10
36 no. of employees x 50 budget for food = 1,800 / day
Projected Sales: - Schedule 11
Average check
118
summation of F&B item 3,386.91 / 30 = 112.90
Seat turnover seating capacity 150 x 2 = 300 / day
Daily Sales 112.90 ac x 300 = 33,870
Weekly Daily 28,789.50 x 7 = 201,526.50 x 4 = 806,106 x 12 = Food Sales 201,526.50 806.106 9,673,272
33,870 x .85 = 28,789.50
Food Cost 10,076.33 x 7 = 70,534.31 x 4 = 282,137.24 x 12 =
28,789.50 70,534.31 282,137.24 3,385,646.88 x .35 = 10,076.33Beverage Sales 5080.50 x 7 = 35,563.50 x 4 = 142,254 x 12 =
33,870 35,563.50 142,254 1,707,048 x .15 = 5080.50
Beverage Cost 1219.32 x 7 = 8,535.24 x 4 = 34,140.96 x 12 =
5080.5 8,535.24 34,140.96 409,691.52 x .24 = 1,219.32
119
Labor cost - Schedule 1233,870
x .20 6774x7 = 47,418/week x 4 =189,672/month x 12 = 2,276,064/Yearly
Benefit cost33,870
x .05 1,693.50 x 7 = 11,854.50/week x 4 = 47,418/month x 12 =569,016/year
Building/construction cost – Schedule 13208,967
Mobilization 342,870Reinforcement 888,850Masonry 430,448Carpentry 93,764Glass and Glaze 56,550Sash work 156,725Roof Framing 320,036Roof sheets and accessories 144,074Plumbing and waterline work 175,434Electrical work 195,730Painting work 200.00Hardware 5,700Sub Total 3,070,455Add: Cost of Labor 1,414,226.25Add: Miscellaneous Expense 377,127____TOTAL 4,861,808.25
Adverting and promotion expense Schedule 14
120
Quarterly promotion:10,000 x 4 = 40,000/year
Depreciation expense – Schedule 15
Building - 12,800,000/ 25 useful life = 512,000Furniture and Euipment – 2,111,421 / 10 useful life= 211,142.10
Total Depreciation expense = 723,142.10
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122
C. Financial statement for 5 years (2009-2013)
Stone Grill House Restaurant Projected income statement
For the year ended 2009-20132009 2010 2011 2012 2013
Sales income 11,380,320.00
12,518,352.00
13,770,187.20
15,147,205.92
16,661,926.51
Less: cost of sales 3,795,338.40
4,174,872.24
4,592,359.46
5,051,595.41
5,556,754.95
Gross profit 15,175,658.40
16,693,224.24
18,362,546.66
20,198,801.33
22,218,681.46
Less: operating expense:
Slaries and wages 2,401,862.00
2,642,048.20
2,721,309.65
2,802,948.94
2,887,037.40
S12
Benefit expense 268,800.00
295,680.00
304,550.40
313,686.91
323,097.52
S12
Employees meal 120,000.00
132,000.00
135,960.00
140,038.80
144,239.96
S10
Electricity expense 25,000.00
27,500.00
28,325.00
29,174.75
30,049.99
Gas expense 30,000.00
33,000.00
33,990.00
35,009.70
36,059.99
Water expense 7,000.00
7,700.00
7,931.00
8,168.93
8,414.00
Telephone expense 4,000.00
4,400.00
4,532.00
4,667.96
4,808.00
Office supplies expense 87,611.00
96,372.10
99,263.26
102,241.16
105,308.40
S2
Advertising and promotion expense 8,000.00
3,238,700.30
3,335,861.31
3,435,937.15
3,539,015.26
S14
Employee uniform expense 7,500.00
8,250.00
8,497.50
8,752.43
9,015.00
S9
Depreciation expense 723,142.10
795,456.31
795,456.31
795,456.31
795,456.31
S15
Service Charge 100,000.00
110,000.00
121,000.00
133,100.00
146,410.00
TOTAL operating expense 3,782,915.10
7,391,106.91
7,596,676.43
7,809,183.03
100,000.00
Income before tax 11,392,743.30
12,532,017.63
10,765,870.24
12,389,618.30
13,628,580.13
Less tax 35% 3,987,460.16
4,386,206.17
3,768,054.58
4,336,366.40
8,590,101.33
Stone Grill House Restaurant
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Projected Balance sheetFor the Year ended 2009-2013
2009 2010 2011 2012 2013Current assetsCash
18,622,368.04 20,484,604.84
22,533,065.33
24,786,371.86
27,265,009.05
Food Inventory 10,356,432.54
11,145,143.94
12,697,248.82
14,438,258.62
16,416,612.05
Office supplies 87,611.00
96,372.10
106,009.31
116,610.24
128,271.27
Prepaid rent 2,560,000.00
2,304,000.00
2,048,000.00
1,792,000.00
1,536,000.00
Total Current assets 31,626,411.58
34,030,120.88
37,384,323.46
41,133,240.72
45,345,892.37
Non current assetsBuilding
4,861,808.00 4,861,808.00
4,861,808.00
4,861,808.00
4,861,808.00
Less: Accumulated Dep 723,142.10
1,446,284.20
1,590,912.62
1,750,003.88
1,925,004.27
4,138,665.90
3,415,523.80
3,270,895.38
3,111,804.12
2,936,803.73
Furniture and equipment 113,121.00
113,121.00
113,121.00
113,121.00
113,121.00
Service/Business Equipment 137,611.00
137,611.00
137,611.00
137,611.00
137,611.00
250,732.00
250,732.00
250,732.00
250,732.00
250,732.00
124
Less: Accumulated Dep 80,944.40
161,888.80
242,833.20
323,777.60
404,722.00
169,787.60
88,843.20
7,898.80
(73,045.60)
(153,990.00)
Total Non-Current 4,308,453.50
3,504,367.00
3,278,794.18
3,038,758.52
2,782,813.73
Total Assets 35,934,865.08
37,534,487.88
40,663,117.64
44,171,999.24
48,128,706.10
Liabilities 222,000.00
244,200.00
268,620.00
295,482.00
295,482.00
Owners equityAdrian
3,000,000.00 3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
Darwin 3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
Joseph 3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
Reiner 3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
Michelle 3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
3,000,000.00
15,000,000.00
15,000,000.00
15,000,000.00
15,000,000.00
15,000,000.00
Retained Earnings -
-
-
-
-
125
Total Liabilities and owners Equity
15,222,000.00
15,244,200.00
15,268,620.00
15,295,482.00
15,295,482.00
126
VIII Marketing Study
A. SWOT ANALYSIS
STRENGTH
Location
It is considered as strength because it is along the Hi- way were in many
people are passing by.
Flexibility of Employee
The employee of the establishment can be able to perform their obligation
and task being assigned to them.
Unique Design of Establishment
The group is introducing a new unique design of Grill House that is unique
to everybody.
Quality of Food Ingredients
The establishment sets and maintains high standards in purchasing food
ingredients so as to ensure that the food we serve are always safe.
Cooperation in the Workplace
Due to several task of employee the management has unity in performing
their obligations to produce good quality product and good service for their
customer.
Parking Space
Compare to its other competitors, we provide a parking space for our
customers for their satisfaction and security.
WEAKNESS
Many Competitors
127
It is considered as a weakness because we all know that in Balibago
there’s a lot of food establishment that existing in that place.
Pests
It is considered as a weakness because our establishment is open area so
our establishment is more prone in insects and pests.
OPPORTUNITIES
Catering
It is considered as a opportunity because, it can increase the sales of the
establishment.
Putting a branch
This will help the establishment to increase their sales. This can also
serve as an advertising tool.
THREATS
Competitions
Competition will affect the product and services as well as the sales of the
establishment.
Opening a new Grill House with a new concept
The new establishment that offer and serve same product and services
might attract the loyal customers of Stone Grill House to turn over and
patronize the newly established Grill House. This will cause a decrease in
market share and profit.
Analysis:
For the establishment to overcome the threats in competition, the group
will use advertising too; like banner, signage, poster, and flyers. The group will
also give discounts for special day like anniversary of the establishment,
Christmas and New Year.
128
B. Opening Day Program
A month before the grand opening day of Stone Grill house, the group will
post tarpaulins in the front of the establishment and other location that the owner
permitted to post. The team provided leaflets so that potential customers will be
informed about the up coming opening day of the establishment.
On the grand opening day of the establishment, there will be a motorcade
with in the Angeles City, the next is the mass ceremonial and cutting of ribbon
and sound system in the entrance of the establishment and at last the buffet
lunch for the visitor and 10% discount for the customers.
Schedule of the Event:
9:00 am – 10:00 am = motorcade
10:00 am – 12:00nn = Mass ceremonial and cutting of ribbon
12:00nn – 1:00 pm = Buffet Lunch and Program
1:00pm onwards = Starting of the operation
Cost of the materials on the event:
Sound system: P5,000.00 = P5,000.00
Tarpaulin: 5pcs. X P300.00 = P1,500
Balloons: 50 pcs.. X P8.00 = P400.00
Flower Stand: 2pcs. X P1,500 = P3,000
Buffet Lunch: 100/pax x P50 = P10,000.00
Flyers: 100pcs x 5 = P500.00
4pcs/ bond paper total number of flyers 400 pcs.
C. Marketing Mix
Place
129
Stone Grill House is located along Mc Arthur Hi – Way Balibago, Angeles
City. The busiest barangay in the city; also the establishment is near the church,
school, banks and mall were the team get the potential customers. It also has a
parking lot for the customer car safety.
Product
To compete with other food establishment Stone Grill House will present
the food in a way that it will look good and tasteful. Aside from the main product
that the business offer which is the food and beverage, Stone Grill House can
accommodate a maximum of 150 persons in the dining area. The design of the
establishment is unique it has circular roof like a dome that is not common in any
food establishment with in the town to attract the potential customers. A standby
generator is available to prevent power interruptions and provides relaxing
melody/music as well as to compliment the ambience of the establishment.
Price
Stone Grill House set an affordable price in order to penetrate the
market quickly and to attract a large number of customers and have a large
market share. Pricing method used a percentages of the foods are 35% and 65%
on beverages.
Promotion
Advance promotion strategy should be done to be assured that in the first
month of the operation will be in success. The team decided invites’ some
visitors working from radio stations regarding the grand opening and ribbon
cutting or sending food to the radio Dj (Disc Jackie) to acknowledge the business
establishment.
Word of mouth advertising and good public relation are often the best
ways of promoting the business because a satisfied customer is a good
advertiser. The business also depends on flyers, business cards and brochures
that have details of the location including the address and the directions on how
to get in Stone Grill House, hours of operation, products and services offered.
Three months before the operation begins tarpaulins will be placed at the main
130
road of Mc Arthur Hi- Way featuring the facilities and services offered by the
business.
People
The customer that how will be dining in Stone Grill House are those
student who’s studying at System Plus College, the team decided that it is near
the church that’s why the people who go to church are also the potential
customers and some employees who’s work in bank as well as the employees
who’s work at the Robinson’s Mall are the potential customers.
131
132
D. Action Program
Action program is the plan for every month, including a strategy to be
done for the customer’s satisfaction to earn profit and increase sales at the same
time. In this program will see the different occasion to be celebrated, and what
will be the output and cost to be used.
Month Title Occasion Strategy Outcome CostJanuary 1-2 “Bamm bamm
and Pebbles” Welcome’s You at New Year’s Day
New years day It’s a 2 days celebration of new year & 10% discount off w/ every 500-1000 proof of purchase in all items.
The family will enjoy and have fun on celebrating their new year together.
Poster-1000 Flyers- 500Décor- 500 2000
February 14-15 Fred’s give a rose for you
Valentines day It’s a 2 days celebration of hearts day. A rose for the first 100 couples.
It’s memorable experience for dating couples.
Flyers- 500Poster-1000Balloon- 500Décor- 500Rose- 2500 5000
March 30-April 3 Grand Stone for new graduates
Graduation day
4 days treat for newly grad. 10% discount for every meal.
Excited in being freshman.
Flyers- 500Poster-1000Décor- 500 2000
April-May Stone coolers Summer vacation
In every meal will be given a free cold bottomless ice tea.
To make them feel cool & refreshed their mind.
Poster-1000Flyers- 500Décor- 500 2000
June "The Honeymooners"
Month of Wedding
In every meal they will have a free pillow worth of 500 purchased.
To make their honeymoon dinner memorable.
Flyers- 500Poster-1000Décor- 500pillow- 8200 10200
July to Sept. Stone Cold Rainy days Free Umbrella worth of 500 purchased in every meal.
Enjoy season w/ umbrella.
Poster-1000Flyers- 500Décor- 500270- Umbrella 13,500 15,500
October Yummy yaba doo
Feast of Angeles city and Apo
10% discount in every meal in 5 days celebration of the feast.
Enjoying the holidays and the feast of Apo.
Poster-1000Flyers- 500Décor- 500 2000
November Yaba daba hooohhh….
Halloween 10% discount if you purchase worth or 300 in every meal.
Celebrating the Halloween and their love ones.
Poster-1000Flyers- 500Décor- 500 2000
December 23-25 Stone Gill House Christmas Celebration
Christmas Day 10% discount & free calendar in every meal worth of 500.
Celebrating the Birth of JESUS.
Poster- 1000Calendar- 2000Décor- 1000 4000
133
IX. Technical Study
A. Business Structure
134
135
136
137
138
139
140
141
142
143
B. Flow of Materials and Personnel’s
144
145
146
C. Space Analysis and Programming
Adjacency Program
Receiving
Dry Storage
Refrigerated Storage
Frozen Storage
Pre-Preparation
Food Pre-Preparation
Final Preparation
Service
Cashier
Ware Washing
Trash Holding
Office
Lobby/ Entrance
147
Re
ceiv
ing
Dry
Sto
rage
Re
frig
era
ted
Sto
rag
e
Fro
zen
Sto
rage
Pre
-Pre
par
atio
n
Foo
d P
re-P
repa
ratio
n
Fin
al P
repa
ratio
n
Se
rvic
e
Ca
shie
r
War
e W
ash
ing
Tra
sh H
oldi
ng
Offi
ce
Lob
by/ E
ntr
ance
3
3
3
3
3
3
3
3
2
3
3 3 3
2
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
2
2 2
1
1 1 1
1 1 0 1 2 1
2 2 2 2 2 1 0 0
3 3 3 3 1 1
1 1 1 1 1 1 1 1 3 1
10 0 0 0 1 2 3 1 0 0
148
EQUIPMENT CATALOG AND SPECIFICATIONS
Three Compartment Standard Sink with two drain boardSALE PRICE = P28850
29.5"x84.5" 3 Compartment Standard Sink w/2 drainboard; 16 ga. 304 S/S top & tubs; 3-18"x24" welded tubs; 14" depth; 2" divider between tubs; galv. legs w/adj. ft.; basket strainers incl. (Faucets not incl.)
Two Compartment Standard Sink with one drain boardSALE PRICE = P15250
25.5"x54.5" 2 Compartment Standard Sink w/right drainboard; 16 ga. 304 S/S top & tubs; 2-16"x20" welded tubs; 14" depth; 2" divider between tubs; galv. legs w/adj. ft.; basket strainers incl. (Faucets not incl.)
ColandersSALE PRICE = P850
Aluminum construction Perforated with 3/16" holes The bowl is firmly fitted to the base with 8 spot welds Ideal for draining fruits, vegetables, pasta, and noodles
13-0663 15" diameter X 5-3/4" Deep Bowl - 11 Qt.13-0664 16-1/2" diameter. x 7-1/8" Deep Bowl - 16 Qt
149
Stainless Steel Top WorktableSALE PRICE (P5920)
Looking for a safe, durable and heavy-duty work surface? Then this Stainless Steel (304) Top Worktable is just for you! Chrome plated steel legs are included with a heavy-duty adjustable shelf. Great for kitchens, restaurants, laboratories, warehouses, mail rooms, work centers, etc.Dimensions: 24" D x 49" W x 35” H Brushed 304 stainless steel top work surface Heavy-duty 1½” diameter chrome-plated steel legs with leveling feet included Work table surface has curved
edge for added safety Heavy-duty adjustable chrome-plated steel shelf Ideal for kitchens, restaurants, laboratories, warehouses, mail rooms, work centers, etc. 4" Wheels sold separately (SHE18308WH) Extra Shelf sold separately (SHE18308SH) Weight: 63 lbs
Multi Purpose Commercial Utility CartSALE PRICE = P2880
Dimensions: 18" D x 34” W x 33.5” H Finish: Double Chrome-plated Steel Holds up to 500 lbs
NSF Certified & Approved Heavy duty PVC wheels with brakes
150
PeelerSALE PRICE = P120
Stainless Steel6"
Dredges Call Bell
SALE PRICE = P216 SALE PRICE = P175Constructed of burnished nickel-plated steel
Wire Whisk China CapSALE PRICE = P215 SALE PRICE = P1200
151
152
153
Appendices
Figure 1
Sample Survey Questionnaire:
We are the students of Holy Angel University taking up Hotel and Restaurant
Management (HRM). We would like to conduct a survey for our Feasibility Study.
We would like to ask for your cooperation. Thank You.
Instruction: Please put a check ( ) on the appropriate line(s) that correspond to your answers.
Name (optional) Occupational: Student
Age Gender M F Employee
Status Single Married others (pls. specify)
1. Do you usually visit a Grill House?Yes No
2. How often do you visit a Grill House?Daily Twice a weekMonthly Others
3. What grilled food do you usually order? Pork FishBeef Poultry
Others4. Who is/ are the person with you when visiting a Grill House?
Family Special someone Friends Others
5. How much do you usually spend? (Per Person)100.300 3001-600601-1,000
6. How much is your monthly income?5,000-7,000 7,001-10,00010,001-above
7. What made you choose the establishment?Location ServiceAmbiance Word of MouthPrice Quality of Food
154
8. What can you say about putting up a Grill House along McArthur Hi- way in front of Garden Dine?
Good idea Fair ideaPoor idea
155
Figure 2
156
Figure 3
157
Figure 4
158
Figure 4.1
159
Figure 5
160
Figure 5.1
161
Figure 6
162
Figure 6.1
163
Figure 7
164
Figure 7.1
165
Figure 8
166
Figure 9
167
Figure 10
168
Figure 11
169
Figure 12
170
Figure 13
171
172
Glossary
Word of mouth - Oral information from other people
A la Carte - it may refer to a menu of items priced and ordered separately. The
food and beverages are categorized to give the customer a perception of a wide
variety of choices.
Concept - a general notion or idea.
Adjacency - lying near or adjoining.
Organizational Chart - chart that shows the management structure of an
organization.
Perspective - the art of picturing object on a flat surface so as to give the
appearance of distance or depth.
Flintstone Cartoon - a Hanna-Barbera Production that originally aired on ABC-TV
in prime time from 1960-1966”. It was the first animated series on network
television.
Skewered Food - foods that are on the stick.
Advertising - is a form of communication that typically attempts to persuade
potential customers to purchase or to consume more of a particular brand of
product or service.
Promotion - involve disseminating information about a product, product line,
brand or company.
Financial Statement – usually financial statements refer to balance sheet, income
statement, and statement of cash flows, statement of retained earnings, and
statement of retained earnings equity.
173
References
Kingsford, “Complete Grilling Cookbook”, by Rick Rodgers
Pub. Bicentenial Wiley 1807 – 2007
Sunset Barbeque Cook Book
Pub. Lane Publishing CO.
174