CHAPTER 5 : PRODUCTION PLAN

MANUFACTURING PROCESS

Ingredients:

Toppings
 Pork
 Chicken
 Tofu
 egg
 carrot
 sesame seed
 cooking oil
 bean sprout
Sauce
 korean red pepper paste
 bbq sauce

Other
 seaweed
 rice
 cooking oil
 salt

Procedure:
1. Prepare and cook ingredients as below.

 For meat, mix the beef mince with the meat sauce. Marinate the meat for about 30 mins
while you are working on other ingredients to enhance the flavour. Add some cooking oil
into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to
thoroughly cook it.

 Mix the Bibimbap sauce ingredients in a bowl.

 Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in
a wok and cook the carrots on medium high to high heat for 2 to 3 mins.

 Make fried eggs. (While sunny side up is common, you can make them per your
preference.)

2. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed,
Bibimbap sauce and the egg on top of the rice. Serve it.

3. Mix the ingredients well in the bowl and enjoy!

PHYSICAL PLANT

MACHINERY AND EQUIPMENT

Mask
A mask is a piece of cloth or other material that you wear over all or part of your face to keep the food
clean and prevent for putting viruses.

Chef’s Knife
You can find chef knives in every commercial kitchen, and they are versatile tools that can be
used for most cutting tasks.
Chopping board
A cutting or chopping board is a durable board on which to place material for cutting.
The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw
materials such as leather or plastic.

Small bowl
Is a round dish or container typically used to prepare and serve food.

Spoon
Spoons are also used in food preparation to measure, mix, stir and toss ingredients.

Measuring spoon
used to precisely measure smaller amounts of liquid or solid cooking ingredients than
measuring cups

Mixing Bowls
For mixing together salad dressings, spice rubs, marinades, sauces, and even for storing leftovers, a set
of high-quality mixing bowls is a must.

Colander
For draining pasta or washing vegetables and salad greens

Small Saucepan
For small portion cooking of soups, stews, pastas or sauces, a lightweight and easy to handle
saucepan is necessary.

Spatula
A spatula is a small cooking implement with a wide, flat, flexible blade that is used for mixing,
spreading, and turning.

Sauté Pan
A saute pan is different from a skillet in a couple of important ways. It has a wide flat bottom and
vertical sides that generally go up much higher than a skillet’s flared sides do.

Stove
A stove is an enclosed space in which fuel is burned to heat either the space in which the stove
is situated, or items placed on the heated stove.

Towels
Everybody needs towels in their kitchen for drying dishes, wiping up spills, dusting, and regular
cleaning. But towels aren’t something most people give much thought to when stocking their
own minimalist kitchen.

SUPPLIER OF RAW MATERIALS

Toppings
Sauce WET/SUPER MARKET
Other

FUTURE CAPITAL EQUIPMENT NEEDS

EQUIPMENT PRICE NO. UNIT TOTAL PRICE

Gas Stove P2,000 2 P4,000

Bowl P50 25 P1,250

Rice Cooker P500 3 P1,500

Serving Tray P100 5 P500

Kitchen Knife P250 5 P1,250

Stainless Utensils P60 per pair 25 P1,500

Stainless Chopsticks P50 per pair 25 P1,250

Glass P50 25 P1,250

TOTAL PRICE P12,500

The table above shows the equipment that are necessary for the production and serving of our
food, alongside their costs as well as the total amount of costs.