Documente Academic
Documente Profesional
Documente Cultură
Mendiola, Manila
AZOTEA RESTAURANT
(Garden Themed Restaurant)
A Feasibility Study
Presented to the
Faculty of Business Administration
And
Accountancy
By:
Manzon, Rafael C.
Magtibay, Guinevere Kinessah M.
Mazo, Joy C.
Ramos, Janfer Divine R.
Rillo, Sharmaine Kathleen A.
Year 2016
CHAPTER 1
Executive Summary
Introduction
In the Philippines,most of the people are unconscious with the contents of food
they eat that results to an unhealthy lifestyle. So the researchers came up with the idea
of Azotea Restaurant. Azotea Restaurant is a relaxing garden atmospherewith good
food for families and friends. And it offers healthy,mouth-watering, innovative cuisine like
sandwiches, salad and seafood dishes. This restaurant serves fresh foods that have no
MSG (Monosodium Glutamate) content.
A restaurantisa business establishment
which
prepares
and
serves food and drink tocustomers in return for money, either paid before the meal, after
the meal, or with a running tab. Meals are generally served and eaten on premises, but
many restaurants also offer take-out and fooddeliveryservices. Restaurants vary greatly
in
appearance
and
offerings,
including
wide
variety
of
the
main
Korean, Thai, Vietnamese (wait, this is like the Olympics!), the Philippines may start
experiencing South African cuisine through Out of Africa BBQ Steakhouse.
Out of Africa BBQ Steakhouse is "a family of themed restaurants which offer the most
diverse portfolio of exciting and unique concepts in the casual dining segment."
The inspiration for the various restaurants (Three Fat Greeks, Pickles Pig and Rib,
Super Sports Steakhouse, Mango Cafe', and Osteria Italian Restaurant) comes from
South Africa being a melting pot of culinary influences. Like the Philippines, South Africa
has a rainbow cuisine having a medley of flavors from the East and West and its own
traditional dishes.
What the researchers aim for is much like this, when people think about
healthy food and relaxation; what will come up to their minds is Azotea Restaurant.
Our vision isTo be the most admired theme restaurant by satisfying their
customers needs and desires in a healthy way.
Our mission isTo provide quality and reasonableprice for a nutritious and well
prepared food to establish relaxing, enjoyable dining experiencein a friendly-family
atmosphere.
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The study aims to determine the ways to establish a garden themed restaurant.
Management aspect:
Who compose the management?
How many employees will be needed?
What are the job specification and job description of the position on the business?
Marketing aspect
Who will be the target market?
What kind of service will be implemented?
Technical aspect
What is the size, location and waste management disposal of the project?
What kind of equipment is needed for the establishment?
Financial aspect
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locally
or
through
laws,
such
as Isla
5 | Page
Garden - is a planned space, usually outdoors, set aside for the display, cultivation, and
enjoymentof plants and other forms of nature. The garden can incorporate both natural
and
man-made
materials.
The
most
common
form
today
is
known
as
a residentialgarden, but the termgarden has traditionally been a more general one.
Monosodium
glutamate (MSG),
also
known
as sodium
glutamate
is
the sodiumsalt of glutamicacid, one of the most abundant naturally occurring nonessential aminoacids.
Novelty - is the quality of being new, or following from that, of being striking, original or
unusual. Although it may be said to have an objective dimension it generally exists in
the subjective perceptions of individuals.
6 | Page
women. There are German restaurants which are weirdly similar to Mexican restaurants
except that they have an accordion band instead of a mariachi one.
Foreign Study
According to Becker,the present study explored the relationship between cultural norms
and customers expectations for service by means of a pancultural factor model of
restaurant service expectations. A survey instrument was developed in a three-stage
process using input generated from focus groups in both the United States and Hong
Kong. The service encounter was the level of measure and the instrument emphasized
the behavioral components of service. Data were collected from comparable samples in
the United States and Hong Kong. A six-dimensional model of service expectations was
generated. Subsequent analyses indicated that the two groups differed significantly in
their assessments of importance for each of the six dimensions. The results provide
meaningful implications for managing service quality and training customer contact
employees.
Local Literature
Customers have quality expectations regarding both products and services, in
the food services setting where food is the product. Quality service may be defined as
the attributes of the delivery and services accompanying the product before, while and
after is sold to the customer satisfaction is determined by products quality and 40% by
service quality Excellent can make up for bad service quality.
7 | Page
Despite the globalization of the hospitality and tourism industry, present crosscultural research is limited to examining consumer behaviors or perceptions on the
products and services the industry provides. The current exploratory study between
Korea and the Philippines investigates college students perceptions on the fast food
restaurant selection criteria with respect to the attributes they feel are important. A
conjoint analysis, proven as a statistical marketing research tool with strong predictive
power of consumer choices among multi-attribute product alternatives, was utilized for
the analysis of the data for the study, and the analysis revealed that both Koreans and
Filipinos viewed Menu Price as the most important attribute. Next important attributes, in
Korea, were followed by brand, food-related factors and service- and hygiene-related
factors, while in the Philippines, they were food-related factors, service- and hygienerelated factors and brand. This type of study is requisite for globalization of the food
service industry in developing effective marketing strategies and establishing
operational strategies, by understanding the different components of the Asian food
service industry relative to the US market.
Methods of Research
The proponents use Descriptive Method, it is a purposive process of gathering
data, analyzing, classifying and tabulating data about prevailingcondition, practices,
beliefs, process, trends, cause and effect relationship and the making adequate and
accurate interpretation about such data with the use of Statistical Method.
Sources of Data
The proponents used the internet, library,information gathered from the survey
and other related feasibility studies.
The said location is convenient and accessible. It has aclean surroundings and
wide range of parking space.
The main source of information for this study is the people within the location,
workers,students, and businessmen.
The data were directly collected by the proponents themselves. Survey and
interview were conducted through questionnaires.
Supporting ideas used in this study were taken from comparable data about
competitors (benchmarking), published and unpublished materials such as book,
theses, and dissertation.
Sampling Technique
The study used the accidental sampling technique in selecting the respondents.
In accidental sampling technique a sample population is selected because it is readily
available and convenient. Available subjects are simply entered into the study without
any attempt at randomization. The respondents are given a questionnaire to fill out.
The formula used in this study is:
n = N / 1 + N (e) 2
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Where:
n Number of the respondents
N Total population
E- Margin of error
Substitution
n = 369,365 / 1 + 269,365 (0.5) 2
n = 369,365 / 1 + 269,365 ( 0.0025)
n = 269,365 / 673.4125
n =400
CHAPTER 2
MANAGEMENT ASPECT
Management aspect discusses the organizational set-up of the business. This
includes the organizational chart and the qualifications of the people involved. It also
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Pre-operating Period
Because of the opening of the new business, it is needed to fulfill necessary
requirement.
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Table 1
Name
Rafael C. Manzon
Capital Contribution
Cash
Amount
2,000,000
Guinevere Kinessah M.
Cash
2,000,000
Magtibay
Joy C. Mazo
Cash
2,000,000
Cash
2,000,000
Sharmaine Kathleen A.
Cash
2,000,000
Rillo
Table 2
Gantt Chart
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Activities
Brainstorming
of ideas
Conducting of
a Feasibility
Study and site
Selection
Capitalization
Submitting all
requirements
needed and
Registration
Canvass/
Procurement
of equipment
Installation of
equipments
Recruitment,
Hiring,
Training of
employees
Advertisemen
t
Start of
operation
Jun
Jul
Aug
Sept
Oct
Nov
Dec
Jan
Feb
Mar
Apr
May
Jun
Project Schedule
Activity 1: Brainstorming of Ideas
Time Span: June 2015
This is the month in which the researchers contributed different ideas on what type of
restaurant and what theme of the restaurant would be established.
Activity 2: Conducting of a Feasibility Study and Site Selection
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The projected business is easy to establish and start-up costs are low.
Has a higher availability of capital
Has greater borrowing capacity
There is an opportunity for income splitting, an advantage of particular
Disadvantages
The liability of the partners for the debts of the business is unlimited
There is a risk of disagreements and conflicts among partners and management
Each partner is an agent of the partnership and is liable for actions by other
partners
Internal Organization
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supplies, equipment, and work areas to ensure that employees follow standards and
regulations.
Specifications:
The first duty of cashier is to greet the customers entering into organization
Job Specification
Male/Female
At least 20 years old
At least 2nd year college
Has a pleasing personality
Table 3
Position
Restaurant Manager
Chef
Waiter/ Waitress
Number of Personnel
1
3
4
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Cashier
Security Guard
1
1
Organizational Chart
CRC
hea
ess
fah
ui
re
ar
n
t
M
a
n
a
g
e
r
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Start
Dine in or take
out? Numbers
will be assigned.
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End
CHAPTER 3
Marketing Aspect
Marketing aspect is the lifeblood of the business. In this section, the researchers
will determine what strategies should be used to maximize the profit. Also, it will show
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the data that will be used to identify the demand of the product. This will be the basis of
the financial section.The marketing determines the product and its market.
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An evaluation of a good or service on the basis of factors affecting its supply and
demand. Supply-demand analysis is supposed to determine if an imbalance exists or
will exist between supply and demand for a goods or service. The population of Quezon
City is 269,365. This serves as a basis to identify the possible demand of the market
and needed supply.
Supply Analysis
This is the area where the seller analyzes if they can give the customer a
satisfaction into their products and services.
Demographic Environment
To know the trends in the market, we need to take considerations of the age,
characteristics and educational level.
Economic Environment
The profitability of company may be affected by the fluctuations of the economy.
Natural Environment
The company itself should use materials that are environmental friendly, and
should not cause any harm or pollution to the place.
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Technological Environment
For the innovation and easy adaptation of the increasing technological changes,
machines and facilities to be used should be with high quality to face the unlimited
opportunities for innovation.
Political Environment
The company must observe the laws and policies being imposed for this type of
business in order to operate smoothly.
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2,160,014
842,405
1,317,609
2,000
7%
140
1,680
221,358.31
Total Demand
221,358.31
Supply
Average Sales of Establishment
50,000
3,000,000
20,000
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Total Supply
20,000
221,358.31
20,000
221,158.31
Marketing Program
The success of the business lies mainly on four equally important factors known
as the marketing mix which are: product, price, place and promotion. It is said that the
success of marketing depends on the success of companys plan as far as the
marketing mix is concerned: to be able to achieve marketing success, a high quality in
performing service at a reasonable price in convenient and accessible places with
thorough promotion that should be carefully planned.
The marketing program includes product strategywhich includes the service
description, service features, service benefits, price strategy (this pertains to the
different pricing method) place or channel or distribution (this refers to the route taken
as product/ service move from producers to consumers to end users) and promotional
strategy (which include the method of promotion used by the researchers).
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Product Benefits
The consumers will be satisfied once they experience the service because of its
high quality facilities, like the foods that they offer, and the service at a very reasonable
price. Also the business can fit the wants of food lovers and those who have jones in
trying international cuisines. The place has its own wireless internet connection for easy
sharing on any social networking sites. Also, the place has an ambiance of making the
customers crave for more foods. The place is installed with CCTV cameras that will
serve as a security for suspicious events.
Product Strategy
The researchers will take into consideration possible strategies for the products
in order to meet the service satisfaction needed by the consumers. Good service quality
in reasonable price is a big influence in the market. It is therefore important to study the
strategies for the product.
Price Strategy
The most important factor in marketing is the price. In order to get great
advantage and to sustain consistently in the business essence, the price must be well
planned. Failure and bankruptcy may occur if the price setting will not go through
systematic study.
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The company considers the economic situation of the country, purchasing power
of customers and the production cost to be able to come up with right price. The pricing
strategy used by the researchers is the cost plus pricing method: actual cost of
production plus possible expenses incurred in the production of the product and a
certain rate of 60% mark-up.
Promotional Strategy
The researchers had come up with the following promotions to be done in order
to inform the public about the existence of Garden Theme Restaurant thru distribution of
leaflets to nearby areas two days before the start of normal operation. Posters are to be
posted around vicinity and locality (1) one week before the start of the normal operation.
Free taste for the first 100 customers on the opening day and all desserts and drinks will
be discounted on the first day of the operation.
Table 1
Frequency Distribution of the Respondents as to Age
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Age
18 25
26 35
36 45
46 Above
Total
Frequency
101
196
63
40
400
Percentage
25.25
49
15.75
10
100
Table 1 showed that majority of the respondents are at the age of 26-35
comprising 49% and the least is at the age of 46-above with 105% out of 400
respondents.
Table 2
Frequency Distribution of the Respondents as to their Gender
Gender
Male
Female
Total
Frequency
170
230
400
Percentage
42.5
57.5
100
Table 2 showed that most of the respondents are female with 57.5% and the
least is male with 42.5% out of 400 respondents.
Table 3
Frequency Distribution of the Respondents as to their Marital Status
Gender
Single
Married
Widowed
Divorced
Total
Frequency
248
127
13
12
400
Percentage
62
31.75
3.25
3
100
Table 3 showed that 62% of the respondents are single and the least is 12%
which is divorced.
Table 4
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Frequency
88
238
74
400
Percentage
22
59.5
18.5
100
Table 4 showed that 59.5% of the respondents answered that they are employed
and 18.5% answered 18.5%.
Table 5
Frequency Distribution of the Respondents as to Household Income
Amount
Less than 5,000
5,001 10,000
10,001 15,000
15,001 20,000
20,001 - above
Total
Frequency
112
120
76
64
28
400
Percentage
28
30
19
16
7
100
Table 5 showed that 30% of the respondents answered that their household
income ranges from 5,001 10,000 and the least is 7% which is 20,001 - above.
Table 6
Frequency Distribution of the Respondents as to how much they are Willing to
Spend in a Meal
Amount
400 below
401 - 600
601 - 800
801 - 1000
1001 - above
Total
Frequency
161
165
26
33
15
400
Percentage
40.25
41.25
6.5
8.25
3.75
100
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Table 6 showed that majority of the respondents are willing to spend an amount
of 401 - 600 comprising 41.25% and the least is 1001 above with 3.75%.
Table 7
Frequency Distribution of the Respondents as to the Cuisine they Prefer
Cuisines
Filipino
Italian
French
Chinese
Others
Total
Frequency
150
92
62
57
39
400
Percentage
37.5%
23%
15.5%
14.25%
9.75%
100%
Table 7 showed that most of the respondents prefer Filipino cuisine with 37.5%
and the least answered others with 9.75%.
Table 8
Frequency Distribution of the Respondents as to how often they Usually Visit a
Restaurant
Response
Always
Often
Sometimes
Others
Total
Frequency
62
109
214
15
400
Percentage
15.5
27.25
53.5
3.75
100
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Table 8 showed that 53.5% of the respondents eat in a restaurant sometimes and
the least answered others with 3.75%.
Table 9
Frequency Distribution of the Respondents as to what they are looking for in a
Restaurant
Response
Accessibility
Air conditioned
With car park
Cozy and Comfortable
Big and Spacious
With function/conference
rooms
Others
Total
Frequency
92
31
20
183
59
12
Percentage
23%
7.75%
5%
45.75%
14.75%
3%
3
400
0.75%
100
Table 9 showed that majority of the respondents answered cozy and comfortable
comprising 45.75% and the least is answered others with 0.75%.
Table 10
Frequency Distribution of the Respondents as to their Purpose of Going to a
Restaurant
Purpose
Frequency
Percentage
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Social Gatherings
Business Meeting
Relaxation
Taste of Food
Price
Others
Total
20
12
57
198
102
11
400
5%
3%
14.25%
49.5%
25.5%
2.75%
100%
Table 10 showed that most of the respondents answered Taste of Food with
49.5% and the least answered Others with 2.75%.
Table 11
Frequency Distribution of the Respondents as to their Companions in going to a
Restaurant
Companions
Friends
Relatives
Classmates
Boyfriend/Girlfriend
Others
Total
Frequency
139
98
120
43
0
400
Percentage
34.75%
24.5%
30%
10.75%
0%
100%
Table 11 showed that 139% of the respondents answered Friends and the least
answered others with 0%.
Table 12
Frequency Distribution of the Respondents as to what Color they Prefer in a
Restaurant
Color
Warm Colors
Cool Colors
Neon Colors
Subdued Colors
Frequency
276
97
21
4
Percentage
69%
24.25%
5.25%
1%
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Others
Total
2
400
.5%
100%
Table 12 showed that 69% of the respondents answered Warm Colors and the
least is answered others with .5%.
Table 13
Frequency Distribution of the Respondents as to what Promotional Strategies
Caught their Attention
Promotional Strategies
Flyers & Brochures
Magazines & Journals
Billboards
TV & Radio
Tarpaulins
Others
Total
Frequency
83
134
38
85
49
11
400
Distribution
20.75
33.5
9.5
21.25
12.25
2.75
100
Table 13 showed that most of the respondents answered Magazines & Journals
with 33.5% and the least answered others with 11%.
CHAPTER 4
Technical Aspect
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This chapter includes the technical aspect of the business consists of the location
of the proposed business, the lay-out, the equipment and machineries to be used and
about the things to be consider in disposal of garbage and the site and area evaluation.
Objectives:
1. To determine the different machines and equipments for the actual production
process.
2. To know the methods and procedures in buying mass productions.
3. To determine the kind of technology to be used.
A. Product of services:
Azotea Restaurant located at the heart of Quezon City area that serves
healthy dishes for health conscious people.
The restaurant offers variety of healthy foods so that the guests can
choose on their preferred foods in the menu. The relaxing atmosphere of the
place creates a feeling of peace whenever they go to the restaurant. We have a
friendly staffs that would assist the guest with their needs.
B. Site evaluation:
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B.2. Visibility
The site of the business is visible from Quezon City Circle. It is strategically
located near the mall. The establishment is adjacent to PhilCoa and University of the
Philippines- Diliman.
B.3. Accessibility
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The travel to the city is made easy by numerous jeepneys/buses that travel the
routes Morayta-Welcome Rotonda. It passes through the highway of Quezon City
and through Sta. Cruz in Makadiyos. From V. Luna exit to Maginhawa Street.
B.4. Availability
1. Electricity
The Manila Electric Company (MERALCO) has provided the electricity of the
restaurant. In cases of power shortages, the enterprise could use a back-up
generator for all operations. All the equipments are powered by electricity. With
110 and 220 voltages depending on the equipments electrical requirements.
2. Water Supply
The water supply is provided by the Maynilad Water Company. The
occurrence of water shortages in this area is very rare, due to good water
distribution.
3. Communication
Communication facilities are provided by the Philippine Long Distance
Company (PLDT). Azotea Restaurant is using fax machine and telephone to
receive correspondence.
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4. Banking
In this area, there are various banks and a lot of options on where to transact.
Some banks that could be found on this area are: ABN Amro Savings Bank,
Allied Bank, Citibank, HSBC, Savings Bank, I-Bank, Metrobank and RCBC.
Working Hours
Time Table
Daily
Weekly
Monthly
Yearly
Hours
15
105
3150
37800
Plant Location
The plant is located at Maginhawa Street, Quezon City. Since the place is
convenient, utilities are very easy. The power, water supply, and telephone lines
together with connection had already been established.
Table 4.1
Water dispenser
Rice dispenser
Open burner
Preparation table
Hand sink
Tray
Kitchen knives set
Kitchen tools set
Serving spoon/fork
Mixing bowl
Utility bowl
Chopping board
Measuring cups
Measuring spoon
Plates
Soup bowl
Serving bowl
Platter
Cutlery set
Water glass
Juice glass
Straw
Toothpick
Wall clock
Trash can set
1
1
2
1
1
20
2
3
50
10
20
10
2
2
100
100
30
30
15
100
100
30
20
1
7
3,500.00
1,500.00
3,500.00
5,500.00
1,200.00
150
2,000
2,200
25.00
220.00
15.00
100
150
185
60
35.00
40.00
45.00
699.75
15.00
20.00
70.00
30.00
150.00
3,500.00
Quantity
1
1
1
1
Unit Price
6,500.00
2,200.00
2,200.00
5,500.00
Total
6,500.00
2,200.00
2,200.00
5,500.00
P 17,700.00
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Toilet
Table 4.3
Item
Toilet bowl
Bathroom sink
Mirror
Quantity
Unit price
Total
6,500.00
2,200,00
2,200.00
P 10,900.00
Counter
Table 4.4
Item
Counter chair
Quantity
1
Unit price
2,500.00
Total
2,500.00
P 2,500.00
Office Supplies
Table 4.5
Item
Columnar ledger
Bond paper
Folder (short)
Brown envelope
Stapler
Staple wire
Quantity
12reams
12reams
45pieces
45pieces
2pieces
10boxes
Unit price
200.00
1,000.00
120.00
10.00
145.00
35.00
Total
200.00
1,000.00
120.00
10.00
145.00
35.00
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Record book
Daily time record
Ball pens
Paper clips
12pieces
144pieces
1box
2boxes
350.00
200.00
250.00
50.00
350.00
200.00
250.00
50.00
P 2360.00
Kitchen
Table 4.6
Item
Sponge
Dishwashing soap
Hand soap
Quantity
30
2gallons
180
Unit price
15.00
300.00
20.00
Total
450.00
600.00
3000.00
P 4,050.00
Toilet
Table 4.7
Item
Toilet paper
Hand soap
Disinfectants
Quantity
20box
180
2gallons
Unit price
15.00
300.00
450.00
Total
3,000.00
3,000.00
900.00
6,900.00
Quantity
1 piece
3pieces
Unit price
1,050.00
2,100.00
Total
1,050.00
2,100.00
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Computer table
Air conditioner
Filing cabinet
1item
1unit
1unit
1,700.00
22,350.00
10,000.00
1,700.00
22,350.00
10,000.00
P 37,200.00
Kitchen
Table 4.9
Item
Exhaust Fan
Quantity
3 Unit
Unit Price
500
Total
1,500
P 1,500.00
Dining Area
Table 4.10
Item
Air Conditioner
2-seater dining set
3-seater dining set
4-seater dining set
6-seater dining set
Quantity
2
2
6
12
1
Unit Price
200,000
2,000
2,500
4,000
4,000
Total
400,000
4,000
30,000
48,000
4,000
P 468,000.00
Raw Materials
Table 4.11
Ingredients
Tahong
Shrimp
Salmon
Quantity
1
2
1
Unit
Kg
Kg
Kg
Unit Cost
100.00
320.00
540.00
Total Price
100.00
640.00
540.00
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Crab Meat
Blue Crabs
Chicken Breast
Short Ribs
T-Bone Steak
Whole Chicken
Pork
Melon
Grapes
Apples
Green Apples
Pear
Pineapple
1
1
2
1
1
1
1
1
1
1
1
2
1000
kg
kg
kg
kg
kg
kg
kg
pcs
kg
kg
kg
kg
g
360.00
360.00
125.00
160.00
210.00
115.00
305.00
45.00
250.00
89.30
173.00
132.00
39.00
360.00
360.00
250.00
160.00
210.00
115.00
305.00
45.00
250.00
89.30
173.00
264.00
97.50
chunks
Strawberries
Scallion
Fresh Milk
Condensed Milk
Evaporated Milk
Soy Milk
Pineapple juice
Lemonade
Gelatin
Flour
Macapuno
Macaroni
2
2
3
3000
3000
2000
3
2
500
2000
500
3
kg
kg
L
ml
ml
oz
L
L
g
g
g
kg
572.00
122.00
71.26
30.75
34.75
30.00
126.55
154.70
54.25
93.90
100.00
82.00
1,144.00
244.00
213.78
533.75
278.00
600.00
378.00
308.00
102.60
234.75
100.00
246.00
noodles
Nata decoco
700
oz
36.75
2,143.00
Sweet pickle
Bottle
25.00
50.00
relish
Raisins
Calamansi
800
200
g
oz
59.25
45.00
210.60
450.00
extract
Canned
500
39.50
282.00
mushroom soup
Steak
100
ml
30.00
30.00
seasoning
Red beans
Kaong
290
180
oz
g
39.00
100.00
942.50
36.00
48 | P a g e
Lettuce
Rolled oats
Oats
Soda water
Lime
Strawberry jam
Pepper
Paprika
Vegetable oil
Olive oil
Sugar
Canola oil
Brown sugar
Beer
Black pepper
Fish sauce
Choco syrup
Soy sauce
Rice flour
Baking powder
Salt
Canned tuna
Bread crumbs
Cheese
Mayonnaise
Butter
All purpose
2
400
200
500
1
500
1000
100
5
500
5
10
1000
2
1000
2000
500
3000
1000
500
1000
500
10000
3
700
500
1000
kg
g
g
oz
kg
g
g
g
kg
ml
kg
L
ml
Bottle
g
ml
ml
ml
g
g
g
g
g
kg
ml
g
ml
200.00
15.00
25.00
30.00
100.00
42.70
16.25
59.00
464.00
117.00
41.50
130.00
13.50
77.63
16.25
17.25
131.00
150.00
49.75
18.75
31.75
28.00
25.00
333.28
77.50
40.00
45.75
400.00
24.00
17.6
30.00
100.00
700.00
533.00
173.52
2,321.00
234.00
205.00
1,300.00
38.7
154.00
541.00
138.00
187.00
900.00
142.00
93.75
63.5
50.00
75.00
999.00
130.00
80.00
290.00
cream
Margarine
Garlic
Onions
Fresh parsley
Celery
White onions
Bell pepper
Bay leaves
Chili
Lemon
Oyster sauce
Light soy sauce
Sherry wine
Banana
500
4
4
1
2
5
3
500
2
2
400
500
2
1000
g
kg
kg
kg
kg
kg
kg
g
kg
kg
oz
ml
Bottle
g
28.50
60
65.00
120.00
160.00
75.00
70.00
10.00
90.00
110.00
73.00
14.95
200.00
18.50
50.00
240.00
490.00
120.00
320.00
375.00
180.00
60.00
180.00
220.00
200.00
150.00
400.00
240.00
ketchup
Vanilla extract
Scallion
Ginger
Carrots
250
1
1
1
oz
kg
kg
kg
169.00
122.00
25.00
40.00
169.00
122.00
25.00
40.00
49 | P a g e
Coconut milk
Saba
Cinnamon
Cinnamon stick
Worcestershire
4
1
500
20
30
pcs
kg
g
oz
oz
20.00
250.00
42.50
65.00
27.50
80.00
250.00
84.00
50.00
14.50
sauce
Liquid
500
ml
35.00
65.00
seasoning
Hot sauce
Rice vinegar
Soy sauce
Pandan extract
Sprite
Milk powder
Choco powder
Creamer
Whip cream
Confectioner
100
2100
100
50
2
500
500
500
3
400
ml
ml
ml
oz
Bottle
g
g
g
L
g
14.00
50
80.00
40
10
262.55
99.50
52.15
361.40
44
64.00
200.00
240.00
80.00
20.00
500.00
200.00
100.00
1083.00
88.00
sugar
Pineapple
1000
230.60
630.00
chunks
Cherry
Fruit cocktail
Heavy cream
Ice tea
Milk
Coffee
Choco chips
Choco syrup
Choco ice
100
3000
5000
500
600
790
500
500
700
g
g
ml
g
L
g
g
ml
ml
205.60
198.60
41.10
106.35
75.30
220.50
216.20
126.40
215.00
205.60
580.00
467.00
468.00
450.00
365.00
244.00
565.00
224.00
cream
Espresso
Pineapple juice
Lemonade
Chicken thigh
Lumpia wrapper
Mint leaves
Bean sprout
Cabbage
Shrimp
Garlic powder
Adobo mix
Oregano
Oil
500
4
3
3
5
1
4
2
3
700
200
400
2000
ml
L
L
kg
pcs
kg
kg
kg
kg
g
g
g
ml
30.50
154.70
154.70
146.00
18.50
50.00
55.00
130.00
275.00
10.00
30.00
689.90
300.00
357.00
618.00
462.00
438.00
18.50
50.00
220.00
260.00
825.00
347.00
133.00
246.00
232.00
50 | P a g e
Strawberry
Gelatin
TOTAL
5
500
kg
g
572.00
54.25
213.00
PHP36,99
1
Preparation Process
Technical description of Process
The technical requirement of the business will state the cost of raw materials,
labor, supplies and utilities needed in the operation.
APPETIZER
Ingredients:
1/2 kilo tahong, boiled with ginger
1 cup cheese, grated
2 tbsp. garlic, minced
1/3 cupmayonnaise
51 | P a g e
Procedure:
1.Open the boiled tahong.
2.Lay out on trays forbaking.
3. Mix all the ingredients to together except breadcrumbs.
4.Make a paste. Spoon and spread on tahong.
5.Sprinkle with breadcrumbs on top.
6.Bake at 350 F until breadcrumbs turn brown.
7.Serve immediately.
Camaron Rebosado
52 | P a g e
Ingredients:
1/2 kilo medium size Shrimp
2 tablespoon fresh milk
8 tablespoons flour
1 tablespoon cornstarch
1 teaspoon salt
2 pieces raw eggs
2 cups cooking oil
Procedure
1.Wash Shrimps then Peel and devein it.
53 | P a g e
2.Extract juice from Lemon then marinate the shrimp in lemon juice for 20
minutes.
3.Combine flour, cornstarch, and salt in a mixing bowl then mix well.
4.Add the eggs and milk stir until all the ingredients are well distributed.
5.Heat a frying pan and then pour the cooking oil.
Onion Rings
Ingredients
2 large yellow onions, cut into rings
1 egg, beaten
3/4 cup flour
1 cup breadcrumbs
salt and pepper to taste
vegetable oil for frying
54 | P a g e
Procedures:
Part 1
1. In a large bowl ,soakonion rings in a ice-cold water for 10 minutes.
2.In a bowl, combine flour, paprika, salt and pepper. Mix well.
3. Add onion rings and dip in beaten egg then coated onto breadcrumbs.
Part 2
1. In a frying pan, heat oil and fry the onion rings for 2 minutes or until golden brown and
crisp.
2. Drain on paper towels then serve with dip.
55 | P a g e
Ingredients:
6 eggs
1 tablespoon fresh tarragon, chopped finely
1 tablespoon fresh parsley, chopped finely, plus more for garnish
1 tablespoon capers
2 tablespoons canned tuna in oil, drained
2 tablespoons extra virgin olive oil
2 tablespoons chopped green olives stuffed with anchovies (or plain green
olives)
truffle oil (optional)
salt and pepper to taste
Procedure:
1 Cook eggs until hard-boiled. When cooked, peel and cut in half. Remove the yolks
and place in a bowl. Add the rest of the ingredients and mix well. Season with salt and
56 | P a g e
pepper.
2 Fill egg whites with the mixture and garnish with tarragon leaves.
Salads
Chicken fruit salad
Ingredients:
1 tsp. chicken bouillon powder
2 cups cooked chicken, cut into cubes
2 cups melon balls
2 cups seedless grapes
2 med. apples, cored and cut into cubes
1 med. green apple, core and cut into cubes
57 | P a g e
Drain the chicken in a colander and let it cool, discard the skin, then cut into cubes and
set aside.
You can also use chicken leftovers like from LechonManok, just skin it and deboned the
chicken and cut into cubes and set aside.
In a large bowl combine nestle cream, mayonnaise, seasoning powder, and then add
sugar and white pepper little by little and adjust to get the balance flavour suit for you
and mix well.
58 | P a g e
Add the cooked chicken, and grapes in the cream mixture. Wash, core and cut apples,
pear and celery into cubes add in a bowl together with the cashew nuts.
Slice melon in half, take off the seeds and use a melon baller and scoop out then add to
the bowl.
Mix all ingredients in a bowl and refrigerate for an hour.
Serve fruity chicken salad with fresh lettuce.
Ingredients
1 cup water
59 | P a g e
Procedure
To make the ubegulaman cubes, place ube jam or preserve, condensed milk, gelatin
powder and water in a pan.
Cook over low heat until gelatin is totally dissolved and fire off.
Pour and strain in a prepared mold, for a smooth texture and let it cool for about 15
minutes.
Refrigerate for another 20 minutes and let it set completely, then cut into small cubes.
Strain nata de coco and macapuno preserve completely to avoid salad from watery
and set aside.
60 | P a g e
In a jar or small bowl, blend Condensed milk and All-purpose cream and chill until
needed.
In a bowl toss in ube gelatin cubes, macapuno preserve, nata de coco and pour in the
cream mixture and mix well.
Chill until ready to serve, sprinkle with toasted pinipig.
Ingredients
1/2 kilo macaroni noodles
2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
61 | P a g e
Procedure
Cook macaroni noodles according to package cooking instructions.
In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
Drain carrots and let cool. Peal skin then dice.
Boil chicken breast in water with salt.
Drain chicken breast, then shred in 1 inch lengths
Drain pineapple chunks or tidbits.
Combine all ingredients while adding salt and pepper, to taste.
Refrigerate, then serve.
MAIN DISH
Grilled Salmon with Steam Vegetables
Ingredients:
sauce
11/4 tsps sugar
1/4 tsp black pepper
2 tbsps oyster sauce
2 tbsps light soy sauce
62 | P a g e
4 sprigs cilantro
Procedures
For the sauce: In a small bowl, combine the sugar, pepper, oyster sauce, and soy
sauce. Stir until the sugar is dissolved. Pour the oil into a small saucepan, and turn the
heat to medium. Add the garlic and cook until fragrant, about 15 seconds. Add the
ginger and cook until it is also fragrant, about one minute. Pour in the sauce, stir well,
and wait for it to come to a boil. Then add the scallions, turn off the heat, and stir to
combine. Set aside.
63 | P a g e
For the steamed salmon: Fill a large pot with a steamer tray halfway up with water, and
bring to a boil.
Meanwhile, Find a heatproof plate or nonreactive cake or pie pan that will hold the
salmon fillets and will also fit in the steamer tray with about one-inch left around the
edges. Toss half of the white scallion strips into the pan, and then place the salmon
fillets on top. Pour the sauce on top of the salmon.
Transfer the pan to the steamer tray. Cover the pot, and cook until fish is cooked, eight
to ten minutes. A knife should be able to be inserted into the thicket part of the flesh
easily. When done, turn off the heat, and carefully remove the pan with the fish.
Transfer the fish to a platter and pour the sauce and juices on top. Garnish with the
remaining scallion strips and the cilantro.
Seafood Delight
Ingredients:
64 | P a g e
Procedure:
Combine all ingredients except mushroom soup.
Turn into baking dish. Top with soup.
Turn into baking dish. Top with soup.
Bake covered in 325 degree oven for 30 minutes.
Uncover and bake until bubbly. Serve over rice.
65 | P a g e
Adobo in Gata
Ingredients:
170 ml(5 floz/ cup) coconut or rice vinegar
400 ml(13 floz) coconut milk
60 ml(2 floz/ cup) soy sauce
6cloves garlic, smashed
3 cm(1 inch) piece turmeric or ginger, peeled and thinly sliced
3bay leaves
3red birds-eye chillies, plus extra to serve (optional)
1 tspfreshly cracked black pepper
1whole chicken, jointed into 8 pieces with bone in
Procedure:
In a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic,
turmeric, bay leaves, chillies and pepper. Add the chicken and turn to coat, then cover
with plastic wrap and leave to marinate in the refrigerator for at least 3 hours or
overnight.
66 | P a g e
Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then
reduce the heat to lowmedium and cook for 25 minutes, or until the chicken is cooked
through. Using tongs, transfer the chicken to a bowl and cover to keep warm. Increase
the heat to mediumhigh and cook the marinade mixture for 10 minutes, stirring
occasionally, until slightly thickened and reduced. Discard the turmeric, bay leaves and
chillies.
Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter
with extra chillies, if using, and serve with steamed rice.
Ingredients:
3 Tbps canola oil
3 lbs beef short ribs
1/2 tsp sea salt
1 1/2 tsps fresh ground pepper
1 cup chicken stock
67 | P a g e
Ingredients:
Pork Tenderloin 1 kg
68 | P a g e
2.
Utensils needed small sauce pan, chopping board, chefs knife, whisk
3.
Mince the garlic and chop the onion into fine pieces add to the sauce pan
4.
Cut the lemon into quarters and squeeze the juice into the sauce pan
5.
Add all remaining ingredients to the sauce pan and heat on the stove until it just
starts to boil
69 | P a g e
6.
Reduce heat to low and simmer for 3 5 min. (you want to just get the sugars
broken down and combined)
7.
While the marinade is heating you can cut the pork tenderloin in 1 x 1/2 cubes
8.
Once the marinade is finished you can add everything to a large ziplock bag or
alternatively you can use a marinating container that has an air extractor and store in
the fridge for 24 hours
The key to the marinade is to get it deep into the meat so it doesnt dry out during the
grilling session. One trick I use is to poke each one of the pork pieces with a fork to aid
in the marinating. A marinating dish with an air extractor will literally suck all the air out
of the container and pull the marinade into the meat. It really works well.
Lets Get Grilling
1.
2.
While your grill is heating up its time to add the meat to the skewers. You want to
divide the meat across the 8 skewers making sure each cube touches the next
without being to squished together
3.
Once your grill is good and hot its time to throw on your skewers
4.
I like to place the meat with the long side on the grill so I only have to flip them
once this should only take 5 7 minutes per side. Make sure they have black grill
marks but arent overcooked you dont want to dry them out
70 | P a g e
Halabos na Alimasag
Ingredients
3 lbs fresh blue crabs, cleaned
1/2 cup water
2 teaspoons salt
Cooking Procedure
Pour water in a large cooking pot. Let boil.
Add salt and crabs. Cook covered for 5 to 8 minutes while occasionally stirring.
Garlic Chicken
INGREDIENTS:
1 - 1 1/2 lbs chicken, cut into serving portions
1 egg white
1 tbsp cornstarch
1 tbsp sherry wine
3 stalks green onions, chopped
5 cloves garlic, minced
71 | P a g e
Sauce Ingredients:
Procedure:
Combine sauce ingredients. Set aside.
In small bowl, lightly beat egg white.
Add in cornstarch and sherry wine. Stir until cornstarch is dissolved. Add chicken and
coat well. .
Stir-fry garlic in heated cooking oil. Add in chicken and cook until tender (around 10
minutes).
Add the prepared sauce and green onions.
Cook for about 15-minutes while stirring constantly.
72 | P a g e
INGREDIENTS:
2 T-bone steaks
1/4 cup soy sauce
1/3 cup sprite / 7up
1/4 cup banana ketchup
1/4 cup brown sugar
1 tbspcalamansi extract / lemon extract
1/2 tsp salt
1/2 tsp ground black pepper
73 | P a g e
DESSERT
BukoPandan
74 | P a g e
Ingredients:
BukoPandan extract
5 cups water
75 | P a g e
5. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
6. Transfer to individual serving bowl or cups then top with a scoop of vanilla ice-cream
Cinnamon Sugar Banana Lumpia
Ingredients:
2 teaspoons cinnamon
8 lumpia wrappers*
76 | P a g e
3. Working one at a time, dredge banana in cinnamon sugar mixture and place
banana on lumpia wrapper. Bring bottom edge of wrap tightly over banana,
rolling from bottom to top until the top of sheet is reached, being careful not to
tear wrapper. Repeat with remaining wrappers and filling.
4. Place wrapped bananas onto prepared baking sheet and lightly coat with
cooking spray. Place into oven and bake for 20-25 minutes, or until golden
brown.
5. Serve immediately, garnished with confectioners sugar and drizzle with salted
caramel and melted chocolate, if desired.
Ingredients:
1 cup Water
77 | P a g e
Procedure:
1 Rinse the soaked tapioca pearls and put in a pan. Add enough water to cover the
pearls and simmer for 10 to 15 minutes or until it becomes transparent. Set aside.
2 To make the arnibal or brown sugar syrup, mix brown sugar and water and simmer
until the sugar is fully dissolved. Turn the heat off and add the vanilla extract.
3 Transfer the soy pudding on a glass container and microwave for a couple minutes or
steam until warm.
4 To assemble, spoon thin layers from the soy pudding onto a glass until 3/4 full.
5 Add 2-3 tablespoons hot sugar syrup, then top with tapioca pearls. Serve while hot.
Royal Bibingka
78 | P a g e
Ingredients:
2 Cups rice flour
2 Tablespoon baking powder
2 Cups coconut milk
4 Eggs
3/4 Cup sugar
1/4 Cup melted margarine
1/2 Teaspoon salt
1/4 Cup sugar for topping
Cheese
3 Tablespoon melted margarine
2 Salted eggs
Procedure:
Add the coconut milk , stir thoroughly into a thick smooth liquid mix
79 | P a g e
Pour the mixture into the pan or fill the pan about 3/4
1 cup milk
2 tbsp sugar
2 whole eggs
Pinch of salt
80 | P a g e
Procedure
Langka
Sweetened saba
Macapuno
Nata de coco
Kaong
81 | P a g e
Procedure
Ingredients:
1/4 cup sugar
6 limes (or enough for about 8 tbsp of lime juice), juiced
3 cups soda water, chilled
4 glasses
Procedure:
82 | P a g e
Begin by heating the water and sugar in a small saucepan until it becomes like a syrup.
Let cool.
For each drink glass, add 2 tbsp sugar water and 1 3/4 tbsp lime juice. Stir. Then add
3/4 cup soda water and stir again.
Apple Banana Smoothie
Ingredients:
1 frozen bananas, peeled and chopped
1/2 cup orange juice
1 Gala apple, peeled, cored and chopped
1/4 cup milk
Procedure:
83 | P a g e
1.
In a blender combine frozen banana, orange juice, apple and milk. Blend until
smooth. pour into glasses and serve.
Ingredients
1 cup soy milk
1/2 cup rolled oats
1 banana, broken into chunks
14 frozen strawberries
1/2 teaspoon vanilla extract
1 1/2 teaspoons white sugar
Procedure:
84 | P a g e
1.
In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and
sugar if desired. Blend until smooth. Pour into glasses and serve.
Mint Tea
Ingredients:
Preparation:
1.
2.
3.
4.
5.
6.
7.
Cappuccino Cooler
Ingredients:
1 1/2 cups cold coffee
1 1/2 cups chocolate ice cream
1/4 cup chocolate syrup
crushed ice
1 cup whipped cream
Procedure:
86 | P a g e
1.
In a blender, combine coffee, ice cream and chocolate syrup. Blend until smooth.
Pour over crushed ice. Garnish with a dollop of whipped cream and serve.
Overhead Cost
Appetizer
Baked Tahong
Ingredients
kilo tahong, boile
with ginger
1 cup cheese
2 tbsp. garlic
1/3 cup mayonnaise
cup butter,
softened dash
2 tbsp. hot sauce
cup breadcrumbs
total
10% Buffer
Gross Food Cost
Yield
Total Cost
Unit Price
100
Total Price
50
1kg
1kg
220ml
225g
333.00
60
77.50
40.00
66.6
1.71
40.79
10.00
50ml
500g
14.00
150.00
8.24
34.1
211.44
21.14
232.58
3
Php 77. 53
Camaron Rebosado
Ingredients
kilo medium size
shrimp
2 tbsp. fresh milk
8 tbsp. flour
1 tbsp. cornstarch
1 tsp. salt
2 pieces raw eggs
2 cups cooking oil
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
Unit Price
330
Total Price
165.00
1l
800g
200g
71.26
93,90
14.50
1.78
11.89
1.04
12pcs
3.2 kg
80.00
464.00
6.00
.46
186.17
18.6
204.77
2
102.31
87 | P a g e
Onion Rings
Ingredients
2 large yellow onions
1 egg, beaten
cup flour
1 breadcrumbs
Salt
pepper
Vegetable oil
tsp. paprika
(optional)
1 cup ice-cold
water
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
Unit Price
65.00
80.00
93.90
150.00
31.75
16.25
464.00
15.00
Total Price
16.00
6.00
160.00
.68
.31
1.28
3.71
1.53
1L
25.00
.07
410.96
41.6
458.56
4
114.64
Unit Price
80.00
60.00
50.00
200.00
28.00
Total Price
6.00
1.00
.95
200.00
7.50
3.2 kg
464.00
3.71
250g
180.00
1.16
500g
30g
31.75
16.25
1.28
2.77
224.37
22.4
246.77
88 | P a g e
Yield
Total Cost
2
PHP 123.39
Salad
Chicken Fruit Salad
Ingredients
1 so. Chicken bouillon
powder
2 cups cooked
chicken
2 cups seedless
grapes
2 medium apples
1 medium green
apple
1 medium pear
cup parsley
cup nestle cream
cup mayonnaise
Lettuce
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
Unit Price
10.00
Total Price
1.25
1kg
165.00
11.76
1kg
250.00
50.00
1kg
1kg
100.00
89.30
50.00
44.65
1kg
1kg
250ml
220ml
1kg
132.00
120.00
45.75
77.50
200.00
66
.8
.14
21.00
60.00
295.60
29.56
325.16
5
65.03
Unit Price
50.00
54.25
Total Price
26.31
27.12
1L
168ml
25.00
30.75
22.72
27.95
30g
12 oz
50.00
36.75
15.00
12.25
89 | P a g e
cup all-purpose
cream
1/8 cup toasted
pinipig
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
250ml
45.75
20.80
25g
30.00
3.75
155.90
15.59
171.49
2
85.74
Ingredients
kilo macaroni
noodles
2-3 pieces, medium
sized carrots
1 big chicken breast
500 ml mayonnaise
1 can pineapple
chunks
1 big white onion
cup sweet pickle
relish
3 hard-boiled eggs
1 cup diced cheddar
cheese
cup raisins
Salt
Pepper
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
Unit Price
82.00
Total Price
41.00
1kg4
40.00
13.33
1kg
220ml
3060g
125.00
77.50
230.00
62.50
25.83
77.00
1k
225g
60.00
50.00
10.00
.11
12pcs
225g
80.00
59.25
7.00
1.69
500g
30g
30g
31.75
16.25
16.25
15.87
8.12
Unit Price
41.50
16.25
Total Price
244.11
.13
8.12
273.34
27.33
300.67
7
75.18
Main Dish
Grilled Salmon with Steam Vegetables
Ingredients
1 tsp. sugar
tsp. black pepper
90 | P a g e
14oz
385ml
73.00
14.95
10.43
.50
1L
1kg
1kg
130.00
60.00
25.00
43.33
15.00
5.00
1kg
250.00
1kg
1kg
50.00
150.00
70.00
267.85
17.50
493.3
49.33
592.63
2
271.31
Seafood Delight
Ingredients
lb. fresh crab meat
1 lb. shrimp
1 bell pepper
1 c. celery
1 sm. Mushroom
1 pkg. stuffing mix
1 c. mayonnaise
1 tsp. Worcestershire
sauce
1 can mushroom
soup
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
Unit Price
300.00
320.00
70.00
160.00
30.10
50.00
77.50
27.50
Total Price
136.3
320.00
35.00
30.00
16.00
6.25
.55
.55
70g
39.50
19.00
179.00
17.90
196.93
1
196.93
Adobo in Gata
Ingredients
170 ml rice vinegar
4oo ml coconut milk
60 ml soy sauce
6 cloves garlic
3 bay leaves
3 red birds-eye
Unit Price
50.00
8-.00
50.00
60.00
11.00
90.00
Total Price
5.00
32.00
5.00
10.00
3.00
.33
91 | P a g e
chillies
1 tsp. black pepper
1 whole chicken
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
30g
1kg
16.25
115.00
.108
115.00
170.43
17.04
187.47
2
93.74
Unit Price
130.00
160.00
25.00
16.25
Total Price
5.75
72.7
2.5
2.80
25ml
2.54L
30.00
154.70
3.00
98.80
1kg
10g
1kg
60.00
11.00
90.00
5.00
3.66
30.00
521.2
52.12
573.3
5
114.66
Ingredients
1kg Pork Tenderloin
8 Wooden skewers
White onion
5-10 cloves Fresh
garlic
1 fresh lemon
cup dark brown
sugar
1 tbsp. salt
Unit Price
25.00
65.00
60.00
110.00
Total Price
82.50
1.25
10.00
6.00
1kg
350ml
13.50
31.75
20.00
7.11
500g
16.25
.89
92 | P a g e
1 tbsp. pepper
Ground dried chillies
cup oyster or fish
sauce
cup organic
ketchup
1 cup dark beer
Total
10% buffer
Gross Food Cost
Yield
Total Cost
Halabos na Alimasag
30g
1kg
250ml
90.00
50.00
17.75
1.09
157.90
.28
170g
18.50
18.50
Per bottle
77.63
2.35
Ingredients
3 lbs fresh blue crabs
cup water
2 tsps. Salt
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
Unit Price
300
108.69
31.75
Total Price
222
108.69
.12
330.81
33.08
318.1
2
159.00
Unit Price
210.00
50.00
18.50
Total Price
60.00
11.90
.21
350ml
250g
13.50
15.00
59.14
.015
500g
30g
31.75
16.25
.27
.27
1kg
250ml
60.00
30.00
5.00
2.02
289.78
28.97
318.75
2
159.37
136.83
13.68
150.00
2
150.00
93 | P a g e
Dessert
Buko Pandan
Ingredients
Buko pandan extract
5 cups water
cup brown sugar
1 cup evaporated milk
1 bottle of green nata
de coco
2 packs of Nestle
Cream
1 can of Condensed
Milk
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
Unit Price
20.00
25.00
20.00
34.75
36.75
Total Price
.05
21.18
.11
.15
.08
250ml
45.75
91.5
168ml
30.75
30.75
148.77
14.77
163.54
4
40.75
Ingredients
cup Light Brown
Sugar
2 tsps. Cinnamon
8 bananas
8 lumpia wrappers
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
Unit Price
13.50
Total Price
13.50
30g
18pcs
2pcs
42.50
25.00
28.85
42.50
25.00
28.85
109.85
10.98
120.83
20
5.49
Ingredients
3 packs soy pudding
1 cup brown sugar
1 cup water
1 tbsp. vanilla extract
2 cups tapioca pears
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
Unit Price
13.50
42.50
25.00
28.50
20.00
Total Price
0.23
0.42
3.12
3.60
0.70
145.6
14.56
159.5
3
53.16
Unit Price
49.75
18.65
Total Price
2.16
0.18
12pcs
1kg
1kg
220ml
80.00
41.50
333.00
77.50
6.00
30.00
16.65
4.95
Royal Bibingka
Ingredients
2 cups rice flour
2 tbsps. Baking
powder
4 eggs
cup sugar
Cheese
3 tbsps. Melted
margarine
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
59.94
5.99
65.98
2
32.99
Halo-Halo Crepe
Ingredients
1 cup milk
1 cup all-purpose
flour
2 tbsps. Sugar
2 whole eggs
Salt
butter
Sweetened red beans
Sweetened kidney
beans
Langka
Sweetened Saba
Unit Price
71.26
45.75
Total Price
1.33
45.75
1kg
12pcs
500g
250ml
12oz
20oz
41.50
80.00
31.75
28.50
39.00
45.00
0.12
13.34
1.33
3.35
0.37
0.28
1kg
1kg
90.00
50.00
45.00
0.06
95 | P a g e
Macapuno
Nata de Coco
Kaong
Total
10% Buffer
Gross Food Cost
Yield
Total Cost
500g
12oz
500g
100.00
36.75
90.00
22.78
12.25
20.45
146.95
14.69
161.64
3
53.88
Beverage
Fresh Lime Soda
Ingredients
cup sugar
6 limes
3 cups soda water
Total
10% Buffer
Total Cost
Unit Price
41.50
100.00
30.00
Total Price
15.50
95.5
9.55
120.55
12.05
132.6
Unit Price
40.00
126.55
89.30
71.26
Total Price
5.00
100.00
12.76
2.70
120.46
12.04
132.50
Unit Price
30.00
15.00
Total Price
2.4
10.00
96 | P a g e
1 banana
14 frozen
strawberries
1 tsp. white sugar
Total
10% Buffer
Total Cost
1kg
1kg
40.00
572.00
5.00
78.00
1kg
41.50
10.00
105.4
10.54
115.58
Mint Tea
Ingredients
2 cups filtered water
15 fresh mint leaves
Ice tea
Total
10% Buffer
Total Cost
Unit Price
25.00
50.00
75.00
Total Price
0.12
2.50
30.00
32.62
3.26
35.882
Unit Price
220.50
215.00
Total Price
10.41
95.37
350ml
126.40
21.16
1L
361.40
29.06
Cappuccino Cooler
Ingredients
1 cups cold coffee
1 cups chocolate
ice cream
cup chocolate
syrup
1 cup whipped cream
Total
10% Buffer
Total Cost
151.2
15.12
166.32
97 | P a g e
Chapter 5
Financial Aspect
After the members have analyzed the result of the technical aspect of the project, the
financial aspect of the project was prepared, evaluated, and studied. It is very important for the
project to have such study because it estimates and evaluates the potential profitability of the
business and some of the financial condition of the project such as to direct management in
selecting the structure of business organization, market, location, and source of financial and
seminar project specification and eventually execute out the task to be initiated.
A. Statement of Assumption
1. The total amount of P 2 505 773.88 for the purchase of supplies in one year operation is
to be assumed enough for the first operation. It will increase by 8 percent.
2. The salaries of employee will have an annual increase of 7 percent.
3. SSS,PAG-IBIG and 13th month pay will be based on the salary.
98 | P a g e
Financial statement
The element of financial statement refers to the quantitative information list down
in the balance sheet, income statement and cash flow. The members of the study
carefully studied these three elements.
Project Daily Sales
Daily Sales
Seating Capacity
Maximum Turnover
Daily Covers
Average Check
Daily Sales
Lunch
50
2
100
150
15,000
Dinner
50
2
100
150
15,000
Total
200
150
30,000
Average Check
Sales
9,000
9,300
100
900,000
930,000
99 | P a g e
SALES FORECAST
Projec
ted
Turno
ver
Ratio
2
Maximum
covers (200
covers/day*no
. of days in a
month)
3
January
February
March
April
May
June
July
August
September
October
November
December
0.4
0.5
0.6
0.3
0.4
0.5
0.3
0.3
0.3
0.4
0.4
0.7
6,200
5,600
6,200
6,000
6,200
6,000
6,200
6,200
6,000
6,200
6,000
6,200
Projected
Covers
Averag
e
Checks
Sales
(covers*averag
e check)
4
Col.2*col.
3
2,480
2,800
3,720
1,800
2,480
3,000
1,860
1,860
1,860
2,480
2,400
4,340
6
Col.4*col.5
180
180
180
180
180
180
180
180
180
180
180
180
372,000
420,000
558,000
270,000
372,000
450,000
279,000
279,000
279,000
372,000
372,000
651,000
YEARLY COMPENSATION
Salaries
13th
month
SSS
PHILHEALTH
PAGIBIG
Gen. Manager
240,000.00
25,000.00
17,040.00
6,000.00
1,608.00
Chef
540,000.00
20,000.00
38,340.00
13,500.00
3,618.00
Waiter
576,000.00
15,000.00
40,896.00
14,400.00
3,859.20
Cashier
120,000.00
12,000.00
8,520.00
3,000.00
804.00
Security Guard
96,000.00
10,000.00
6,816.00
2,400.00
643.20
1,572,000.00
82,000.00
111,612.00
39,300.00
10,532.40
Note: The employees will receive a 13th month pay based on the performance of their job.
20162017
MANZON
MAGTIBAY
MAZO
RAMOS
RILLO
BEG.
CAPITAL
2,000,000
2,000,000
2,000,000
2,000,000
2,000,000
100,000
100,000
100,000
100,000
100,000
ADD:
SHARE
IN NET
INCOME
5%
2,100,000
2,100,000
2,100,000
2,100,000
2,100,000
20172018
MANZON
MAGTIBAY
MAZO
RAMOS
RILLO
BEG.
CAPITAL
2,100,000
2,100,000
2,100,000
2,100,000
2,100,000
73,500
73,500
73,500
73,500
73,500
ADD:
SHARE
IN NET
INCOME
10,500,000
3.50%
2,173,500
2,173,500
2,173,500
2,173,500
2,173,500
20182019
MANZON
MAGTIBAY
MAZO
RAMOS
RILLO
BEG.
CAPITAL
2,173,500
2,173,500
2,173,500
2,173,500
2,173,500
82,593
82,593
82,593
82,593
82,593
2,256,093
2,256,093
2,256,093
2,256,093
2,256,093
ADD:
SHARE
IN NET
INCOME
10,000,000
10,867,500
3.80%
SCHEDULE OF SALARIES
2016
General Manager
240,000
2017
2018
258,000
276,000
101 | P a g e
Chef
540,000
552,000
564,000
Waiter
576,000
582,000
588,000
Cashier
120,000
123,000
126,000
96,000
98,400
100,800
1,572,000
1,613,400
1,654,800
Security Guard
2017
2018
General Manager
20,000
21,500
23,000
Chef
45,000
61,000
62,000
Waiter
48,000
60,500
61,000
Cashier
10,000
12,250
12,500
8,000
10,200
10,400
131,000
165,450
168,900
Security Guard
2016
RAW MATERIALS
BEG.
ADD: PURCHASES
LESS: RAW
MATERIALS END
2017
-
2018
117,101.17
140,521.40
630,326.25
635,486.25
640,646.25
630,326.25
752,587.42
781,167.65
117,101.17
140,521.40
168,625.68
513,225.08
612,066.02
612,541.97
102 | P a g e
TOTAL KILOWAT
HOURS
consumed by
Business
X MERALCO
INDUSTRIAL
CHARGES PER
Kw/h
Total Electricity
Charges
4,150.00
4.5
4,500.00
4.95
18,675.00
22,275.00
300.00
330.00
8.51
9.35
Total water
charges
2,553.00
3,085.50
Telephone
monthly billing
1,200.00
1,380.00
X number of
months
12
Cubic meters of
water consumed
by business
X MAYNILAD
Industrial rate /
cum
12
Total Telephone
Charges
14,400.00
16,560.00
Total Utilities
35,628.00
41,920.50
INCOME STATEMENT
2016
2017
2018
103 | P a g e
SALES
5,112,000.0
0
5,290,920.00
5,491,974.9
6
635,486.25
640,646.25
630,326.25
752,587.42
781,167.65
OVERHEAD
1,052,742.8
8
1,081,107.28
1,111,395.52
3,428,930.8
8
2,821,739.06
2,958,765.5
4
LESS: ENDING
INVENTORY
342,893.09
282,173.91
295,876.55
GROSS PROFIT
3,086,037.7
9
2,539,565.15
2,662,888.9
9
1,400.00
1,600.00
LESS: OPERATING
EXPENSE
Pre Operating
expense
213,861.50
Office Supplies
1,200.00
Salary Expense
1,572,000.0
0
1,613,400.00
1,654,800.0
0
13th month
131,000.00
165,450.00
168,900.00
359,384.00
382,072.40
406,684.64
35,628.00
41,920.50
44,331.50
Advertising
Campaign
10,000.00
13,000.00
16,000.00
Depreciation
Expense
63,032.63
63,548.63
64,064.63
Total Operating
Expense
2,386,106.1
3
2,280,791.53
2,356,380.7
7
699,931.66
258,773.62
306,508.22
244,976.08
90,570.77
107,277.88
Government Dues
(SSS/Philhealth/Pagibig
)
Utilities Expense
104 | P a g e
454,955.58
CASH FLOW
2016
168,202.86
2017
199,230.34
2018
10,515,536.8
7
10,413,814.6
0
5,112,000.00
5,290,920.00
5,491,974.96
Total Receipts
15,112,000.00
5,290,920.00
5,491,974.96
Total Cash
Available for use
15,112,000.00
15,806,456.8
7
15,905,789.5
6
Cost of
production
527,287.88
1,033,179.97
724,508.94
Purchase of
Raw Materials
630,326.25
752,587.42
781,167.65
Overhead
1,052,742.88
1,081,107.28
1,111,395.52
Operating
expense
2,386,106.13
2,280,791.53
2,356,380.77
244,976.08
90,570.77
4,596,463.13
5,392,642.27
5,064,023.64
10,515,536.87
10,413,814.6
0
10,841,765.9
1
0
10,000,000.00
Less:Cash
Disbursement
Income tax
payable
Total
Disbursement
Cash Ending Bal.
Balance Sheet
Current Assets
Cash
Raw Material
2016
2017
2018
10,515,536.87
10,413,814.6
0
10,841,765.91
117,101.17
140,521.40
168,625.68
105 | P a g e
Inv.
Total Current
Assets
10,632,638.04
10,554,336.0
0
11,010,391.60
468,000.00
468,000.00
468,000.00
46,800.00
46,800.00
46,800.00
421,200.00
421,200.00
421,200.00
162,326.25
167,486.25
172,646.25
16,232.63
16,748.63
17,264.63
Book Value
146,093.63
150,737.63
155,381.63
Total Non
Currrent Assets
567,293.63
571,937.63
576,581.63
11,199,931.66
11,126,273.6
2
11,586,973.22
244,976.08
90,570.77
107,277.88
Partner's
Equity
10,500,000.00
10,867,500.0
0
11,280,465.00
Retained
Earnings
454,955.58
168,202.86
199,230.34
11,199,931.66
11,126,273.6
2
11,586,973.22
Non-Current
Assets
Equipment
Less:Acc.
Depreciation
Book Value
Furnitures &
Fixtures
Less:Acc.
Depreciation
Total Assets
Liabilities &
Partnership
Equity
Liabilites
Income Tax
Payable
106 | P a g e
FINANCIAL ANALYSIS
Gross
Profit
Ratio
Formul
a
G
ross
3,086,
Profit
037.79
S
5,112,
ales
000.00
60%
2,539,5
65.15
5,290,9
20.00
48%
2,662,888.99
5,491,974.96
48%
454,95
5.58
5,112,
000.00
9%
168,20
2.86
5,290,9
20.00
3%
199,230.34
5,491,974.96
4%
This ratio means that for every one peso sale, the restaurant is earning about 3% to 4% as shown in ratio
of
various years this is the income after deducting the cost of sales and operating expenses.
CURRENT RATIO
Formula
Curren
t Assets
Curren
t Liabilities
10,632,6
38.04
244,976.
08
43
10,554,
336.00
90,570.
77
117
11,010,391.60
107,277.88
103
107 | P a g e
RETUN ON INVESTMENT
Formula
Sales Cost of
good sold
Cost of
Good Sold
1,683,0 2,469,1
69.13
80.95
3,428,9 2,821,7
30.88
39.06
49%
88%
This ratio measures the percentage of return on investment for the business.
2,533,209.42
2,958,765.54
86%
No. of
Employee
s
Total
Yearly
Salary
SSS
PAG-IBIG
Basic
Monthl
y
Salary
30,000
360,000
831.87
3
2
4
2
20,000
15,000
12,000
8,000
240,000
180,000
144,000
396,000
1,320,000
12
15,840,00
0
Deduction
Total
Deduction
Net Salary
121
Phil.
Health
453.75
Withholdin
g Tax
943.80
2,350.42
27,649.58
463.79
403.29
403.29
403.29
121
121
121
121
332.75
272.25
272.25
272.25
2,123.55
1,201.77
2,403.54
1,201.77
2,000
1,998.31
3,200.08
1.998.31
18,000
13,002
8,799.92
7,801.69
3,715.4
0
12
4,584.8
6
968.00
2,420.00
12,080.62
19.184.02
75,253.19
12
11,616.00
12
29,040.0
0
12
144,
967.44
12
230,208.3
0
12
903,038.2
8
108 | P a g e
CHAPTER 6
Socio-Economic Aspect
109 | P a g e
Taxes
The tax is very important for the nation and to fund up the government projects
like to improve and develop the community, especially the City of Quezon because this
is where the business located.
Prices
This business offers a right price for the food and beverage products because the
price of the products will always depend on its quality and the price of the raw materials
used.
Local Producers
The business will help the local entrepreneurs because some of raw materials
used are mostly available here in Philippines, and the local procedures help them earn
more income. Purchasing from a regular producer assures loyalty, good quality products
at a low price.
Community
The business will help the community by paying tax to the government and it will
organize the projects like building new road, bridges and etc. and the business will also
110 | P a g e
maintain the cleanliness of the community by promoting the proper way of waste
disposal.
Social Implication
Contribution of the Business to the Society:
1. The Employment
This business will be an opportunity for the local citizens to be employed.
Also, it will provide jobs for the qualified applicants.
Increase Saving:
The people who will be hired by the business will save more money because our
business offers a good salary program.
111 | P a g e
Economic Implications
Product Development:
There will be a product improvement because the business will be introduced to
the public a variety of food and beverage that the other bars are offering, although
business did some improvement with it because it used high quality ingredients and it
offered alcoholic beverage that are popular in foreign countries.
112 | P a g e
Chapter 7
Summary of Findings, Conclusions and Recommendations
This chapter consists the summary of the whole study and conclusion on
different chapters together with the recommendations of the researchers.
Summary of Findings
The researchers had chosen the Azotea Restaurant as a business because the
researchers think that people need a different ambiance rather than any other common
restaurants. Different customers have their own product preferences which gave the
researchers an idea on how to satisfy their demands. With this demand, they have
113 | P a g e
come up with a garden themed restaurant business, with uniqueness and quality of
service: a soothing ambience and well entertained environment.
In establishing this business, the partners considered the job analysis which
includes job description and job specification. It includes hiring of employees and the
improvement and promotion of the bar. The owners decided to put up a business in the
form of partnership, composed of five members.
Conclusions:
Marketing Aspect:
Filipinos had embraced different styles of cuisine, but still they look for the taste
of unique and modern cuisine. That is why the researchers chose the business garden
themed restaurant. The business establishment is located along Maginhawa Street,
Quezon City. For the partners, this is one of the places where we can find a lot of
people where the restaurant can be promoted. The raw materials for the product can be
easily found because the business place is near grocery stores, supermarkets, malls,
etc. Since the partners are relatively new in business, the researchers had come up with
the following promotions to be done in order to inform the public about the existence of
Garden Themed Restaurant thru distribution of leaflets to nearby areas two days before
the start of normal operation. Posters are to be posted around vicinity and locality (1)
one week before the start of the normal operation. Free taste for the first 100 customers
on the opening day and all desserts and drinks will be discounted on the first day of the
operation.
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Management Aspect
With the chosen business, the partnership was the form of business organization,
to ease contribution and its investments. People who will be involve in managing the
business were mostly those who has a wide expertise in service operations. The project
had a simple organizational structure.
Technical Aspect
The recipes prepared by Azotea Restaurant is easy to prepare because of the
availability of ingredients and its cheaper cost. It involves steps in making the products
that can be found easily.
The business will provide good quality service, we will hire persons that are
highly qualified for the job, and the person should also possess good personality.
Financial Aspect
The researchers had come up with the capital of P10, 000,000.00 in order for the
business establishment to gain profit. Based on financial statement, it is profitable and
viable. The main factor to be considered is to be successful in this business, the quality
of the product and service to the people.
Socio-Economic Aspect
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Since the business is a garden themed restaurant, it is necessary for the partners
to hire workers and because of that the partners had helped the people to land jobs. It is
also had sufficient benefits to the public and to the members of the family. The business
would help the government in raising revenue which would help much on the progress
and development of the country.
Recommendations
Based on the result of the study, the researchers therefore recommend the
following:
Group Students
Being in this business they must have broad knowledge, long patience, and a lot
of effort. With these, the business to be established by the individuals, partners, or even
corporations would be feasible because establishing a business is not an easy job.
Many things and information should be done first before the business could exist, such
as surveys, interviews, and documentation, going to different bureaus for registration,
for it is the most important thing.
All the things above could make the business legal and grow stronger, if done
correctly.
Businessmen
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This study gives ideas and serves as guide to those who would like to venture in
this kind of business.
Researchers
The researchers should continue its goal of providing good quality and excellent
services to their customers and improve quality as well as maintain a hospitable staff
and should develop a good relation to their guests and target market.
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