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.

1

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

2

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.

3

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

4

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

5

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.

6

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.

7

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.

8

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.

9

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.

10

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.

11

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.

12

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.

13

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

14

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

19

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

16

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

17

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.

22

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

123

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

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ing

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Sto

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Re

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Sto

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Fro

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Sto

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Pre

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Foo

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n

Fin

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Se

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Ca

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War

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ash

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Tra

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oldi

ng

Offi

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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

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0

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2 2

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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

BIBLIOGRAPHY

www.cdkitchen.com

www.wikipedia.com

www.yahoo.com

175