OPERATIONS

MANAGEMENT
Ibong, Cesar Jay R.

Espino, Kayla I.

Espinosa, Alexandra Keith

Mañago, Alexandra Nicole P.

Maravilla, Lovely Loren L.

Santos, Xandra Alelie O.

BSHM2-B

Mr. Aldrich K. Fernandez

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 I. RESTAURANT CONCEPT AND DESIGN

“SPY SEE”

We, the owners of the restaurant make an effort to find out the signature spicy dishes

around the Philippines to be served to our customers.

The owners of the restaurant want to serve unique spicy dishes to its customers. Herbs

and spices will be found on every meal we will serve. Its main objective is to make our

customers curiosity arises by making our dishes spicy. It will also help those people who are

afraid in eating spicy foods to overcome it through our offered meals.

Furthermore, it can boast health benefits for people who have health problems

because it has fiber and vitamin A.

We come up with this logo because the colour itself is related to spice. Red represents

the spices we use in every dish we serve while brown contrast the colour red. The font

defines the boldness of the food that we serve. We form our logo as agent because we keep

on discovering herbs and spices to enhance our menu.

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 II. ORGANIZATIONAL CHART

MANAGER

MARKETING
ACCOUNTING
DEPARTMENT
DEPARTMENT

PRODUCTION SALES
PURCHASING
DEPARTMENT DEPARTMENT
DEPARTMENT

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III. DUTIES AND RESPONSIBILITIES OF STAFF

NAME OF EMPLOYEE DUTIES AND RESPONSIBILITIES

1. Xandra Alelie O. Santos Manager, responsible for disseminating

task in every department.

2. Alexandra Nicole P. Mañago Accounting Department, responsible for

recording past transactions of the

company and determining the cash flow

of the company.

3. Lovely Loren L. Maravilla Marketing Department, responsible for

forecasting sales and promotion of the

business.

4. Alexandra Keith Espinosa Production Department, responsible in

supervising the production of products.

5. Cesar Jay R. Ibong Purchasing Department, responsible for

purchasing raw materials and

equipment need.

6. Kayla I. Espino Sales Department, Responsible for

tracking the sales of the business in the

period of time.

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 IV. STAFF SCHEDULE

Employee Name MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Santos, Xandra Alelie O. 10:00AM- 10:00AM- DAYOFF 10:00AM- 10:00AM-
6:00PM 6:00PM 6:00PM 6:00PM
Manago, Alexandra Nicole P. 9:30AM-6:30PM DAYOFF 9:30AM-6:30PM 9:30AM- 9:30AM-6:30PM
6:30PM
Maravilla, Lovely Loren L. 9:30AM-6:30PM 9:30AM-6:30PM 9:30AM-6:30PM 9:30AM- DAYOFF
6:30PM
Espinosa, Alexandra Keith DAYOFF 9:30AM-6:30PM 9:30AM-6:30PM 9:30AM- 9:30AM-6:30PM
6:30PM
Ibong, Cesar Jay R. 9:30AM-6:30PM 9:30AM-6:30PM 9:30AM-6:30PM DAYOFF 9:30AM-6:30PM

Espino, Kayla I. 9:30AM-6:30PM 9:30AM-6:30PM DAYOFF 9:30AM- 9:30AM-6:30PM

6:30PM

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V. MENU DESIGN AND LAYOUT

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 VI. COSTING / STANDARD RECIPE WITH PICTURE

1. THE PASTA DETECTIVE

INGREDIENTS QUANTITY UNIT OF PRICE UNIT COST TOTAL COST

MEASURE IN THE

MARKET

Pasta 900 Grams 85 /g 0.09 81

Pork Liempo 100 Grams 230/ kg 2.3 230

Laurel Leaf 1.26 Grams 5 /3pcs 3.9 5

Garlic 5 Grams 5 /1pc 5 5

Oil 13.63 Grams 113 /500ml 0.23 3

Soy Sauce 113.4 Grams 41.75 /L 0.024 2.72

Vinegar 113.4 Grams 33 /L 0.030 3.402

Pepper 4.2 Grams 2 /small pack 0.48 2

Salt 2.1 Grams 25.25 /140g 0.18 0.38

Sugar 4.2 Grams 54 /kg 0.08 0.35

Water 64 Grams 25 /gal 0.015 0.97

Total Food Cost 333.82

Add 10% (utilities and

price allowance) 33.38

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Total 367.2

50% Food Cost ( mark

up ) 183.6

Plus 12% vat 22.03

Suggested Selling Price

per 5 servings 572.83

PROCEDURE:

 For the sauce:

1. Saute onion, garlic and laurel leaves. Then add the pork and sauté again.

2. Add soy sauce and vinegar let it boil.

3. Add sugar whole pepper corn and wait until it’s cook.

 For the pasta:

1. On a casserole put a water and wait until it boil.

2. Put some oil and salt. If it is boiling, you can now put the pasta. Wait for 10-15

minutes and wait until its al dente.

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 2. JAMES BUN

INGREDIENTS QUANTITY UNIT OF PRICE UNIT COST TOTAL COST

MEASURE IN THE

MARKET

Ground Pork & Beef 453.59 Grams 206 /kg 0.021 9.53

Cheese 150 Grams 225/ 400g 0.56 84.38

Lettuce 1.1 Grams 84.36 /500g 0.17 0.19

Cilantro 14.3 Grams 46.97 /100g 0.47 6.72

Oil 8.4 Grams 113 /500ml 2.26 18.98

Garlic Powder 28.3 Grams 89.50 /45g 1.99 56.29

Chili Pepper 32.89 Grams 9.03 /100g 0.090 2.97

Onion 5 Grams 5 /1pc 5 5

Salt 2.1 Grams 25.25 /140g 0.18 0.36

Cumin 4.2 Grams 40 /50g 0.8 3.36

Buns 65 Grams 50 /390g 0.13 8.33

Total Food Cost 196.11

Add 10% (utilities and

price allowance) 19.61

Total 215.72

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50% Food Cost ( mark 107.86

up )

Plus 12% vat 12.94

Suggested Selling Price

per 5 servings 336.52

PROCEDURE:

1. Saute the garlic and onion. Turn off the heat. Drain the oil from garlic and onion and set

aside.

2. Put some pepper and salt in the ground pork and beef. After putting some salt and pepper

you can now mold the patty.

3. Prepare the buns, lettuce and mayonnaise.

4. Fry the patty.

5. After you fry the patty you can now put it in the prepared buns, lettuce and mayonnaise.

Ready to serve.

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 3. FLAMING WINGS

INGREDIENTS QUANTITY UNIT OF PRICE UNIT COST TOTAL COST

MEASURE IN THE

MARKET

907.18 Grams 173/kg 0.19 172

Chicken Wings

0.60 Grams 142.50 6.64 3.98

Hot Sauce
/946ml

5 Grams 5 /1pc 5 5
Garlic

4.2 Grams 2 /small pack 0.48 2

Black Pepper

2 Grams 89 /48g 0.18 3.36

Cayenne Pepper

186.34

Total Food Cost

Add 10% (utilities and 18.63

price allowance)

Total 204.97

50% Food Cost ( mark

up ) 102.49

Plus 12% vat 12.30

Suggested Selling Price 319.76

per 5 servings

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PROCEDURE:

1. Prepare all the ingredients.

2. In a small bowl mix the wings with salt and pepper and add some flour too.

3. Put it in the fridge and let the flour rest in the chicken. Wait for 15 minutes.

4. Pre-heat the pan and add oil.

5. When the oil is ready, fry the coated wings in the short period of time.

6. After you fry the wings put the barbeque sauce and deep the wings. Wait for 5-10

minutes for the wings to be coated by the barbeque sauce and mix the chilli powder. Let it

rest.

7. In a medium heat fry the wings again with the barbeque sauce. Your flaming wings is

ready to serve.

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VII. MARKETING STRATEGY / SOCIAL MEDIA PAGE

We use Facebook to market our business because many people uses Facebook and it

is way faster to advertise. Our Tarpaulin/Flyers design will be posted upon in Facebook to

gain the attention of netizens and also, the tarpaulin is present on the physical store and

the flyers will be distributed to people around. In addition, the owners will talk to several

customers to sales talk the business itself and for them to recommend it to their friends,

families or colleagues. To gain more popularity and attention from the people, we will

also provide a Promo coupon and a free taste to nearby areas to make the promotion

effective.

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VIII. MARKET LIST / SOURCE

1. The Pasta Detective

TYPE OF BRAND QUANTITY

PRODUCT NAME PRICE PER SERVING

Pork ₱ 230/ Kg 100g

Soy sauce ₱ 41.75/ L 8 tablespoons

Vinegar ₱ 33/ L 4 tablespoons

Sugar ₱54/ Kg 1 teaspoon

Pepper ₱2/ small pack 1 teaspoon

Garlic ₱ 5 /pc 5 cloves garlic

Oil ₱113/ 500ml 3 tablespoons

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 Salt ₱ 25.25/ 140g ¼ teaspoon

Water ₱ 25/ gallon 1 ½ cups

Laurel Leaf ₱ 1/ pc 3 pieces

small handful of

Pasta ₱85/ 900g uncooked

spaghetti pasta

(1/2 inch wide)

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 2. James Bun

TYPE OF BRAND QUANTITY PER

PRODUCT NAME PRICE SERVING

Ground Pork / Beef ₱206/ Kg 1 lb

Garlic ₱89.50/ 45g 2 teaspoons

Chili pepper ₱9.03/ 100g 1 ½ pc

Cilantro ₱46.97/ 100g 1 tablespoon

Cumin ₱40 / 50g 1 teaspoon

Melted Cheese ₱225 / 440g 150g

Lettuce ₱84.36/ 500g 1 slice lettuce leaf

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 3. Flaming Wings

TYPES OF BRAND QUANTITY PER

PRODUCT NAME PRICE SERVING

Chicken Wings ₱173/Kg 2 lb

Hot Sauce ₱142.50/946ml 1/4 cup

Garlic Salt ₱89.50/45g ½ teaspoon

Black Pepper ₱51.50/60g ½ teaspoon

Cayenne Pepper ₱89/48g ½ teaspoon

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 4. Four Seasons Fruit Drink

TYPES OF BRAND QUANTITY

PRODUCT NAME PRICE PER SERVING

Pineapple

Juice ₱29.50/240ml
25 mL

Mango Juice

₱18/235ml 25 mL

Dalandan

Juice ₱21/240ml 25 mL

Guyabano

Juice ₱28.50/250ml 25 mL

White Sugar

₱17.50/1/4Kg 1 tablespoon

Ice

₱35/Kg

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 5. Red Iced Tea

TYPES OF BRAND QUANTITY

PRODUCT NAME PRICE PER SERVING

Water ₱ 25/ gallon 6 cups

Red Zinger Tea ₱173.50/49g 4 tea bags

Bags

Raspberry Zinger ₱173.50/49g 4 tea bags

Tea Bags

Orange ₱25/pc 1 sliced ¼ inch

thick

Lemon ₱25/pc 1 sliced ¼ inch

thick

Springs Fresh Mint ₱79.50/kg For garnish

Ice ₱35/kg

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IX. FORMS

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21
 INVENTORY SHEET
THE PASTA DETECTIVE
Direct Materials Category Cost Unit MARKET LIST/SOURCE
Pasta Grain ₱85 900 kg Type Of Product Price Units Quantity Per Serving
Pork Liempo Meat ₱55 ¼ kg Pork ₱230 Kg 100g
Laurel Leaf Condiments ₱5 3 pcs Soy Sauce ₱41.75 L 8 tablespoons
Garlic Condiments ₱5 1 pc Vinegar ₱33 L 4 tablespoons
Total Cost Per Serving ₱150 Sugar ₱54 Kg 1 teaspoon
Peper ₱2 small pack 1 teaspoon
Garlic ₱5 pc 5 cloves garlic
Oil ₱113 ml 3 tablespoons
Salt ₱25.25 140 g ¼ teaspoon
Water ₱25 gallon 1 ½ cups
Laurel Leaf ₱1 pc 3 pieces
Pasta ₱85 900g small handful of uncooked spaghetti pasta (1/2 inch wide
TOTAL COST ₱385
JAMES BUN
Direct Materials Category Cost Unit Type Of Product Price Units Quantity Per Serving
Ground Pork / Beef Meat ₱55 ¼ kg Ground Pork / Beef ₱206 Kg 1 lb
Melted Cheese Condiments ₱16 150g Garlic ₱89.50 45g 2 teaspoons
Lettuce Vegetables ₱2 1 slice Chili pepper ₱9.03 100g 1 ½ pc
Cilantro Vegetables ₱2 1tbs Cilantro ₱46.97 100g 1 tablespoon
Total Cost Per Serving ₱75 Cumin ₱40 50g 1 teaspoon
Melted Cheese ₱225 440g 150g
Lettuce ₱84.36 500g 1 slice lettuce leaf
TOTAL COST ₱1,086
FLAMING WINGS
Direct Materials Category Cost Unit Type Of Product Price Units Quantity Per Serving
Chickeng Wings Chicken ₱60 ½ kg Chicken Wings ₱173 Kg 2 lb
Total Cost Per Serving ₱60 Hot Sauce ₱142.50 946ml 1/4 cup
Garlic Salt ₱89.50 45g ½ teaspoon
Black Pepper ₱51.50 60g ½ teaspoon
Cayenne Pepper ₱89 48g ½ teaspoon
TOTAL COST ₱1,941
FOUR SEASON FRUIT DRINK
Direct Materials Category Cost Unit Type Of Product Price Units Quantity Per Serving
Pineapple Juice Juice ₱6 25 ml Pineapple Juice ₱29.50 240ml 25 mL
Mango Juice Juice ₱6 25 ml Mango Juice ₱18 235ml 25 mL
Dalandan Juice Juice ₱6 25 ml Dalandan Juice ₱21 240ml 25 mL
Guyabano Juice Juice ₱6 25 ml Guyabano Juice ₱28.50 250ml 25 mL
Total Cost Per Serving ₱24 White Sugar ₱17.50 ¼ kg 1 tablespoon
Ice ₱35 Kg
TOTAL COST ₱2,179
RED ICE TEA
Direct Materials Category Cost Unit Type Of Product Price Units Quantity Per Serving
Red Zinger Tea Bags Tea ₱6 4 Tea Bags Water ₱25 gallon 6 cups
Raspberry Zinger Tea Bags Tea ₱6 4 Tea Bags Red Zinger Tea Bags ₱173.50 49g 4 tea bags
Orange Fruit ₱3 1 sliced ¼ inch thick Raspberry Zinger Tea Bags ₱173.50 49g 4 tea bags
Lemon Fruit ₱3 1 sliced ¼ inch thick Orange ₱25 /pc 1 sliced ¼ inch thick
Total Cost Per Serving ₱12 Lemon ₱25 pc 1 sliced ¼ inch thick
Springs Fresh Mint ₱79.50 kg For garnish
Ice ₱35 kg
TOTAL COST ₱2,716

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 CASH REPORT SHEET
COINS COUNT VALUE
₱1
₱5
₱10
TOTAL

MONETARY COUNT VALUE

₱20
₱50
₱100
₱200
₱500
₱1,000
TOTAL

DATE
DRAWER TOTAL
CASH TOTAL
OVER/SHORT

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X. FORECAST FOR EACH MEAL PERIOD

MEAL TIME PERIOD ESTIMATED

CUSTOMERS
BRUNCH 10:00 AM – 11:00 AM 1 hour

LUNCH 11:00 AM – 1:00 PM 2 hours

SNACK 1:00 PM – 6:00 PM 5 hours

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 XI. SERVICE RECOVERY PROGRAM

 Casing client's recognition and makes ready to recuperation

 Brisk activity to address or expel issue

 Representative comprehension and responsiveness

 Substantial proof of association's eagerness to assume liability

 Assess recovery plan

Do's

- Be polite to the guest

- Assist the guest to their table and ask them for order

- Welcome and Farewell the guest whenever they come and leave

- Invite them to visit again your restaurant

- Be professional when facing your customers

- Acknowledge your faults or mistakes

- Take action quickly when customers make complaints

Dont's

- Don't fight with customer whenever they complain

- Do not leave when issue is not still solve

- Avoid chaos

- Do not serve customers with broken glasses and plates

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 XII. SOP FOR EACH FUNCTIONAL DEPARTMENT

Purpose

Spysee aims to offer its products at a competitive and affordable price to meet the demand of

students, as well as, the employees within the vicinity of our business.

Mission and Core Values

Our mission is to provide and to raise the level of spiciness in our lives. Indulge beauty in

every spice...

S - Spectacular

P - Passion

Y - Youthfulness

S - Servant Leadership

E - Enjoyment

E – Exploration

Vision

Our vision is to serve happiness to our customers every time that they dine with us through

our quality meals with Herbs and Spices and to have an extra-ordinary restaurant experience

while working towards for the employees and to our community.

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 DEPARTMENT MANAGER

OBJECTIVE:

Aims to enhance and achieve the set of goals of a business in order to be competitive

enough, as well as helping individual employees set professional goals of their own.

POLICY:

Restaurant managers must ensure that restaurant operates efficiently and profitably

while maintaining their reputation.

PROCEDURE:

 Ensuring best customer service

- Check if there are enough staff available to accommodate the customers
- Resolving customer's complaints and suggestions
- Aims to give excellent customer satisfaction
 Accomplishing Restaurant and Human Resource objectives
- Staff hiring
- Staff training
- Assigning specific tasks to each of the employees for clarity
- Mediating and resolving employee's conflicts
 Managing budget and keeping cost under control
- Tracking and managing inventory to control food cost
- Controlling labor cost by reducing employee turnover
 Ensuring health and safety standards
- Checking the order and cleanliness of dining areas and kitchen areas
- See to it, all restrooms are maintained by the employees to avoid violation of any
health and safety regulations.

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 ACCOUNTING DEPARTMENT

OBJECTIVE:

Aims to monitor and maintain the complete record of transactions. And also analyse

the business’ financial status.

POLICY:

Must have a complete record and a periodic report of cash flows, both inside and

outside of the business in order to keep track of its financial standing.

PROCEDURE:

 Account and cash handling

- Bookkeeping activities
- Concerns about managing cash receipt
- Ensuring correct financial account records
 Payroll Policies
- Ensures to pay workforce on time
- Secures to meet fiscal mandates with respect to payroll tax reporting
 Property, Plant and Equipment Monitoring
- Providing a balance sheet account group representing its long-term assets
- Concerns the physical integrity of assets and depreciation reporting
 Financial Reporting
- Preparations of financial statements
- Statement of financial position
- Statement of profit and loss
- Statement of cash flows
- Statements of retained earnings

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 MARKETING DEPARTMENT

OBJECTIVE:

To ensure high competency through all marketing activities and increasing sales and

customer's satisfaction by launching a new product or a solution that leads to bigger

advantage than its competitors.

POLICY:

Marketing staff must be committed and all the materials must be approved by the

manager itself to ensure all regulations and standard are met and adhered to prior release.

PROCEDURE:

 Performing market research

 Producing a marketing plan

 Product development

 Strategic advertising

 Promotion

 Distribution of sale

 Customer service

 Public relations

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 PRODUCTION DEPARTMENT

OBJECTIVE:

Aims to produce goods or services of right quality and quantity at the predetermined

time and pre-established cost.

POLICY:

Production Staff must be neat, clean and professional at appearance at all time.

PROCEDURE:

 Uniform
- Should be worn as per (organization) grooming standard
- Uniforms must be clean and freshly pressed
- Name badge must be worn at all times
 Footwear
- Non-slip shoes with toes covered
- Clean and polished shoes
- Colour must be appropriate to uniform
 Hair
- Clean and well kept
- If hair is longer than collar length, it must be tied back away from face and eyes
 Jewellery
- Earrings are to be discreet and not to be visible
- Necklaces should be worn under the uniform shirt and not be visible
- No bracelets (unless for religious reasons, upon local specification)
- Wedding rings only
 Nails
- No nail polish
- Nails must be short, trimmed and clean
- If using hand cream, it needs to be of a non-grease nature

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 PURCHASING DEPARTMENT

OBJECTIVE:

Make purchase commitments for materials, equipment and services at the lowest

possible price, consistent with quality and delivery requirement.

POLICY:

All suppliers quoting on the business shall be informed that the process has been

completed and an award made.

PROCEDURE:

 Collection of quotation
 Replacement of existing item
 New Purchase
 Purchase committee
 Purchase order preparation
 Evaluation of suppliers
 Approval of purchase order
 Ordering material
 Local purchase
 Receiving and accepting goods
 Good Received Note (GRN) entry
 Documents verification
 Storage of goods
 Tracking of goods
 Stock updating
 Stock verification
 Stock maintenance
 Expiry checking / Expired items
 Material issue
 Returning of materials

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 SALES DEPARTMENT

OBJECTIVE:

Aims to increase the sales performance of the restaurant enable to derive most

profitable and convincing sales.

POLICY:

Sales department must ensure that sales are profitable.

PROCEDURE:

 Market operations
- Set targets
- Hiring employees and mentoring current ones
- Assign territories
- Establish goals and quotas
 Sales strategy
- Defining the sales process
- Appropriate budgeting and cash allocation
- Consider competitive advantages
 Sales analysis
- Reporting sales
- Shows actual and project sales
- Assess product demand
- Estimate market process

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XIII. PRE-OPENING ACTIVIES

 Month before we start our operation we invite everyone to like our page and to be

able them to update in our opening for them to visit our restaurant.

 Week before we raise our product we make marketing to people who are passing by

in our restaurant to encourage them to come.

 Day of our opening we do our ribbon cutting with background music. Also we give

50% discount for the first 100 customers and give away from our restaurant.

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XIV. UNIFORM

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