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Documente Profesional
Documente Cultură
To create the best, branded, and healthy eating pinoy dishes in the Philippines, to be
recognized for providing a great pinoy food, entertainment and fast, efficient friendly
service.
Mission
To sell delicious and remarkable pinoy food and beverage to consistently provide our
customers with impeccable service by demonstrating warmth, graciousness,
efficiency, knowledge, professionalism and integrity to our work. To have every
customers a satisfaction to our pinoy food and thanked at least once for allowing
us to serve, and to leave impressed.
Company summary
Jheyans is a partnership type of business, sells pinoy food, other beverages with an
entertainment to be enjoyed for relaxation. The Jheyans will be located at Labasan San
Pedro Street Morong, Rizal.
The Jheyans major investors who cumulatively own over 100% of the company
are Gilmark Bilog , Jerhome Alindogan and Mark Ryan Ulang.
Target market
Type of Business
The proposed project is partnership type of business wherein three owners
combined their capital/money for the contribution for the construction of the
establishment. And also the three owners are liable and responsible for one another,
when it comes in the operation. The three owners must share the profit.
Location of the Business
Our Business will be located at Barangay Labasan San Pedro Street Morong, Rizal
Philippines which will serve also as the target place wherein children, students, youth
and adult that can avail the services of the Restaurant.
Economic Contribution
The impact of the Jheyans Restaurant in terms of economy is that it will help the
economy to boost the country in terms of taxes that will help, stabilize and sustain the
economy to its high state.
Social Contribution
The impact of the Jheyans in the society is that it will provide satisfaction and
leisure to all customers who want to avail and experience the pleasure of the proposed
business.
Government Contribution
The impact of the Jheyans in the Government is that it will help the government
to attain the sustainability of the country in terms of business states and economic
status.
Objectives of the Project
This chapter includes the personnel and management of the establishment and also
it includes its duties, responsibilities, qualification and its description.
Owner/s
General
manager
Maintenance
Waiter
Bus boy
Cook
Cashier
Dish washer
Business Owner/s
Duties
The person who own the shop.
The person who provide financial support to the business
Monitors the flow of operation of the business
Responsibilities
Planning and strategize first, a small business owner must be the principal
strategist and planner.
Finance and accounting most small business need start-up capital to get
established and grow their products and service.
Legal small business owners must comply with federal state business license
laws bounding a limited liability company to create a legal contract. They must
know basics of the law and have access to an attorney, if legal problems
we/customers or employees arise.
Being responsible for managing all the people in your business.
Qualifications
Capable to provide for the business needs and demands in terms of financial.
General Manager
Duties
Maintenance
Duties
Qualifications
He/she must have a skill with regards to the job
Must have at least 2 years experience work
Flexible to perform job well
Waiter
Duties
Greeting customers as they arrive and showing them to their table.
Giving out menus and taking orders for food and drink.
Serving food and drinks.
Dealing with bill payments.
Duties
Clear dishes, glasses and silverware from the table after diners leave.
Wipe down the table, and reset it for the next diners.
A busboy may also fill in as a dishwasher during non-service hours.
Responsibilities
Assist the waiter
Qualifications
Bus boys are not required to have formal training or previous kitchen and dining
room experience.
Cook
Duties
Inspect food preparation and serving areas to ensure observance of safe,
sanitary food-handling practices.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and
experience.
Observe and test foods to determine if they have been cooked sufficiently, using
methods such as tasting, smelling, or piercing them with utensils.
Weigh, measure, and mix ingredients according to recipes or personal judgment,
using various kitchen utensils and equipment.
Portion, arrange, and garnish food, and serve food to waiters or patrons
Responsibilities
Food preparation
Qualifications
Strong knowledge of different types of meats and their cooking times
Well versed in planning menus, establishing size of food portions, estimating
food requirements and costs, and watch and order supplies
Exceptional understanding of preparing food for cooking and adding appropriate
seasoning
Highly experienced in performing food quality inspections to ensure that all food
items conform to hygiene standards
Well-honed aesthetic skills aimed at arranging and presenting food in a manner
pleasing to the eye
Solid knowhow of carving and preparing different types of meats for broiling,
frying and steaming
Dish Washer
Duties
Responsibilities
Cleanliness of utensils, work areas and stocking.
Qualifications
Dish washers are not required to have formal training or previous kitchen and
dining room experience.
Cashier
Duties
Rationale
Title: Design a lay-out for constructing a new establishment entitled Jheyans
Restaurant.
Goal: To establish a restaurant
Objectives: To create name and signature for the patrons that would stabilize the
business.
Policy: The budget for constructing the business must be suited and accurate for all
cause, and the allotted time for constructing the establishment must be meet.
Procedure: Plan the activities, make a contract, hire workers construct the building.
Menu analysis:
Menu Item
Storage Type
Portion
Size
Table
Portio
n
Batc
h
Size
Shrimp
Tempura
Freezer
10
20
10
Beef
siomai
Freezer
10
20
Pork
Siomai
Freezer
10
20
Freezer
10
20
Utensils
Work
Surface
Large
Equipment
Holding
Equipment
Wash
Fry
Spatula
Kitche
Fryer
Dinner
10
Prepare
Steam
Drain
pan
n
Kitche
Steame
plate
Dessert
10
Prepare
Steam
Drain
pan
n
Kitche
r
Steame
plate
Dessert
Wash
Fry
Spatula
n
Kitche
r
Fryer
plate
Dinner
Drain
Mixing
Spatula
n
Kitche
Stove
plate
bouillon
10
Calamare
s
Cabinet
Nido Soup
20
10
Process
Required
Cabinet
20
10
Corn Soup
Egg Drop
Soup
Cabinet
Spicy Beef
Noodle
Soup
Vegetable
Salad
Cabinet
Refrigerate
d
20
Coleslaw
Salad
Refrigerate
d
20
10
20
10
Green
Salad
with
Tocino
Corn
Potato
Salad
Adobong
Manok
Adobong
Baboy
20
10
10
10
Spatula
n
Kitche
Stirring
Boiling
Spatula
n
Kitche
Stove
Heating
Boiling
Drain
Wash
Chop
Mixing
Slice
Mix
Spatula
n
Kitche
cup
bouillon
cup
Stove
bouillon
Mix
Drain
pan
Refrigerate
d
Refrigerate
d
20
Freezer
20
Freezer
Grilled
liempo
Freezer
Fried
chicken
Freezer
Crispy
pata
Freezer
Beef steak
Freezer
Sisig pork
20
Boiling
Mixing
Stirring
Freezer
20
1
1
20
10
10
10
10
Boiling
Marinate
Simmer
Saut
Mix
Marinate
Boil
Fry
cup
Drain
pan
Kitche
Salad
plate
Drain
pan
Kitche
Salad
n
Kitche
plate
Salad
plate
Drain
pan
Kitche
Salad
plate
Knife
Bowl
Kitche
Knife
Bowl
Kitche
Spatula
Kettle
Kitche
20
10
Fry
Spatula
Kettle
20
10
Fry
Spatula
Kettle
20
20
10
10
Stove
cup
bouillon
Marinade
Boil
Spatula
Kettle
Grill
Spatula
Stove
Dinner
plate
Stove
Dinner
plate
Griller
Dinner
n
Kitche
Fryer
plate
Dinner
n
Kitche
Fryer
plate
Dinner
Stove
plate
Dinner
n
Kitche
n
Kitche
plate
Stove
Sizzling
Chicken
Freezer
20
10
Sisig
Tuna Sisig
Freezer
Leche
flan
Freezer
Buko
Salad
Freezer
20
1
Banana
Split
Refrigerate
d
Cassava
cake
Refrigerate
d
Ice tea
Refrigerate
d
Refrigerate
d
Mango
shake
Refrigerate
d
Pine
apple
juice
Refrigerate
d
Buko
juice
10
Mix
Grill
Mix
Kettle
Spatula
Kettle
Grill
Mix
Spatula
Kettle
20
10
Mix
Boil
Llanera
20
10
Mix
Mixing
Bowl
20
20
20
20
20
20
10
10
10
10
Microwav
e
Slice
Sprinkle
Pre-heat
oven
Mix
Mix
Mix
Mix
Mix
Spoon
Knife
n
Kitche
n
Kitche
n
Kitche
n
Kitche
Stove
Plate
Sizzling
Stove
Plate
Sizzling
Steame
Plate
Dessert
Plate
Dessert
n
Kitche
plate
Dessert
plate
Mixing
Bowl
Kitche
Oven
Dessert
plate
Mixing
Glass
Kitche
Rock
glass
Mixing
Glass
Kitche
Rock
glass
Mixing
Glass
Kitche
Mixing
Glass
Kitche
Blender
Rock
glass
Equipment
Fryer
Griller
Gas Stove
Oven
Steamer
Blender
Description
New
New
New
New
New
New
Unit Cost
3,100.00
7,000.00
1,000.00
10,000.00
8,000.00
699.00
Total
Total Sale
6,200.00
7,000.00
5,000.00
10,000.00
8,000.00
1,398.00
37,598.00
Furniture:
Furniture and
Fixtures
Tables
Chairs
(Palo china)
Quantity
Description
Unit Cost
Total Cost
New
5,000
35,000.00
New
3,000.00
27,000.00
Grand Total
Work force:
62,000.00
STAFF
SALARY
General Manager
13,500.00
Maintenance
10,800.00
Waiter
10,800.00
Bus Boy
9,000.00
Cook
10,800.00
Dish washer
9,000.00
Cashier
10,800.00
Grand Total
74,700.00
P20,000
Water bill
P5,000
Taxes
P3,000
Maintenance
P10,000
Personnel salary
P74,700
All Permits
P10,000
Cleaning Supplies
P10,000
Wi-Fi/internet access
P1,500
Total
P134,200
Product
Shrimp
Tempura
Beef Siomai
Pork Siomai
Beginning
Balance
150
30
30
30
Calamares
20
Nido Soup
20
Corn Soup
Egg Drop Soup
Spicy Beef
Noodle Soup
Vegetable
Salad
Coleslaw Salad
Green Salad
with Tocino
30
100
100
100
100
100
Corn Potato
Salad
150
Adobong
Manok
Adobong
Baboy
Grilled liempo
Fried chicken
Crispy pata
Beef steak
Sisig pork
Chicken Sisig
Tuna Sisig
Leche flan
Buko Salad
150
100
100
150
150
150
150
150
80
50
Quantity
Unit Cost
Total Cost
Banana Split
Cassava cake
80
50
100
Ice tea
80
Buko juice
Mango shake
80
Pine apple
juice
80
Daily Sales:
Product
Shrimp Tempura
Beef Siomai
Pork Siomai
No. of
Buyers
30
30
Quantity to
be Sold
20
20
120
100
Total Market
Demand
2400
2000
30
20
120
2400
30
20
100
2000
Price
Calamares
Nido Soup
Corn Soup
Egg Drop Soup
Spicy Beef Noodle Soup
Vegetable Salad
Coleslaw Salad
Green Salad with Tocino
30
30
20
20
120
100
2400
2000
30
30
20
20
120
100
2400
2000
30
20
120
2400
30
20
100
2000
30
30
20
20
120
100
2400
2000
30
30
20
20
120
100
2400
2000
30
30
20
20
120
100
2400
2000
30
30
20
20
120
100
2400
2000
Mango shake
30
20
120
2400
30
20
100
2000
Buko juice
Yearly Sales:
Quantit
y
Unit
Cost
Sellin
g
Price
Total
Cost
Total
Sales
Profit
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
10,800
90
80
120
100
972,000
864,000
1,296,000
1,080,000
324,000
216,000
10,800
90
10,800
ssss80
Grand Total
120
100
972,000
864,000
25,704,00
0
1,296,000
1,080,000
33,264,000
324,000
216,000
7,560,00
0
Income Statement:
Sales
Less: Cost of Sales
Electricity Bill
Salary and Wages
Water Bill
Adapted Land Area
Electrical Plumbing
Communication Expense
Permit Bill
P33,264,000
P25,704,000
60,000
720,000
12,000
900,000
100,000
36,000
12,000
Net Income
Balance Sheet:
Jheyans
BALANCE SHEET
27,544,000
5,720,000
MAY 1, 2016
Assets
Current Assets
Cash
Fixed Assets
Machines and Equipment
Adopted Land Area
Electrical Plumbing
Furnitures and Fixtures
Supplies
Raw Materials
Total assets
Capital
P1,043,000
P67,400
P1,000,000
P311,335
P49,000
P28,925
P340
P2,500,000
P2,000,000
Liabilities
Total liabilities and Capital
Assets
Current Assets
Cash
P500,000
P2500,000
P3,332,160.00
Supplies
Non-current Assets
Furniture and Fixtures
Machine
and
3,130.00
P3,329,030.00
21,300.00
235,000.00
256,300.00
Equipment
Total Assets
Liabilities and Owners
Equity
Noncurrent Liability
Utility Expense
Electricity Bill
Water Bill
Owners Equity
Angelica,
CapitalEnding
Shulamite,
Capital-
Ending
Total and Owners Equity
Operating Activity
Collection
Service Income
P3,072,730.00
60,000.00
24,000.00
84,000.00
1,798,000.00
1,798,000.00
3,596,000.00
P3,512,000.00
P4,032,000
Personnel Salary
Electric Bill
Internet Connection
60,000
5,000
2,000
Water bill
1,000
Permit
3,000
Investing Activities
Cash Payment of:
P67,400
P1,300,000
P2,75,335
P49,000
Supplies
Raw Materials
P28,925
P340
Investment
Net Increase in Cash
Add: Cash Beginning
Cash end of the year
3,000,000
P3,104,620
0
P3,104,620
Map
Jheyans
In Morong, Rizal
A Prospectus
Presented to
The Faculty of College of Industrial Technology
University of Rizal System
Morong, Rizal
In Partial Fulfillment
Of the Requirement for the Degree
Bachelor of Technology Major in Hotel and Restaurant Management
Jerhome Alindogan
Gilmark Bilog
Mark Ryan Ulang
Prospectus Criteria
Content
40%
Congruency
30%
Prospectus
Miniature
Blue print
Feasibility
20%
Manner of presentation
20%
Total
100%