A Feasibility Study On 1

GORDON COLLEGE
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Bachelor of Science in Hospitality Management
A FEASIBILITY STUDY ON
Kalye Kusinero
A plan for the partial fulfillment of the requirements for the
Subject THC 110-Entrepreneurship in Tourism and Hospitality
Submitted by:
Basangan, Kathryn Ann
Cabizares, Jinky
Calaguas, Jireh
Constantino,Cedie
Dela Cruz, Russell
Dirain, Jerzen Alvez
Dulay, Rei
Duran, Cristine
Florita, Gail
Gregorio, R-Ly Mae T
Submitted to:
Mr. John Vincent G. De La Cruz

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APPROVAL SHEET
This undergraduate feasibility study proposal paper entitled Kalye Kusinero prepared by R-Ly
Mae T. Gregorio, Jinky Cabizares, Calaguas Jireh, Rei Vincent Dulay, Russell Dela Cruz, Cristine
Duran, Abby Gail Florita, Kathryn Basangan Matheny, John Amiel, Constantino,Cedie, Diño,
Menandro Ortega, and Dirain, Jerzen Alvez
submitted by Mr. John Vincent G. De La Cruz in partial fulfilment of the requirements for the
degree on BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT has been examined and is
recommended for ORAL EXAMINATION.
MR. JOHN VINCENT G. DE LA CRUZ

Adviser
Approved by the committee on Oral Examination with a grade of ___.

PANEL OF EXAMINERS
__________________ ___________________
Member Member
__________________
Chairman
Accepted and approved in partial fulfilment of the requirement for the degree BACHELOR OF
SCIENCE IN HOSPITALITY MANAGEMENT.
Mr. Mark Alvin V. Lazaro

DEAN
___________________
Date of Oral Examination
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ACKNOWLEDGENMENT
We would like to thank our Almighty God for giving us the strength and knowledge to
finish the aforementioned study. The proponent would also like to send deepest gratitude to our
feasibility adviser Mr. John Vincent G. De la Cruz for the support, guidance and knowledge that
he held to us, for answering all the queries we have and for giving us motivation to finish this
study. Furthermore, we would like to thank our teachers for helping us by giving valuable
suggestions in how the feasibility study will be interesting. Thank you to our dearest parents for
the love and compassion they are showing in time students felt tired about the task that is related
to the study. Thanks to our parents because they are not just supporting us morally but also
financially. Furthermore, we would like to express our gratitude to each and every member of our
group who has contributed to this study by devoting their valuable time, assistance, and
encouragement to developing this study.
Chapter 1
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The Concept
A. Background of the Study
The term "pares" refers to a rice and beef mixture. Customers in Philippine restaurants can
request beef with noodles instead of rice. The beef pares are distinguished from other beef-and-rice or
beef-and-noodle dishes by their tender meat. Beef has a delicious medley of flavors. The sweet and
salty meat is usually eaten with garlic fried rice and a rich beef broth for a tasty and filling dinner. It
takes a few hours to make, but it is well worth the effort. Simmer beef brisket chunks in a pot of water
and aromatics until tender. People in our new normal are always looking for food that will satisfy their
cravings while also looking for budget meals that they can afford. Filipinos are always looking for a
one-stop shop for all of their food needs. We want to improve some of the street foods that people
used to buy on the streets, so we created our own version of them. People who eat street food are
also drawn by the low prices, short wait times, and diverse selection of foods available from various
vendors. Eating street food is also a way to promote small businesses because many vendors are
individuals, families, or small businesses. That is why our business name is “Kalye Kusinero,” because
our products originated on the streets, but in ours, we created a food restaurant where people or our
customers can eat inside while also keeping our prices low in comparison to the vendors on the
streets. Eating is, without a doubt, one of the most social activities we engage in, with the ability to
bring people together. This is taken to a new level with street food. You are more likely to hang out
and talk to your peers or the people around you if there are a group of food trucks and booths nearby.
You've got a winning formula when you add music or movies to the mix.
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B.BRAND
The company's name, "kalye kusinero," refers to street vendors in the Philippines who offer a
variety of street foods. The name Kalye Kusinero's was chosen because it represents local food and
vendors who sell various types of pinoy street food such as Overload, Pares Regular, Mami Pares,
paa, Beta max, isaw, bebeQ, Fried Tofu, Lumpiang Togi, dynamite, kikkiam, Fish balls, Squid balls, St
food mix, Quail egg, samalamig, Buko juice, and While our logo represents Filipino street foods and
our business provides customers with extremely good and affordable cuisine, Kalye Kusinero's logo is
very basic and easy to understand. When it comes to our logo, the chef's hat represents cleanliness
and the enthusiastic, skilled chef who makes meals for the customers. We chose yellow as the color
for our logo since it represents tasty condiments and toppings, as well as satisfactions.
C. Vision and Mission
Vision
Kalye Kusinero envisioned to be a premier destination in Olongapo City for offering a variety
of beef pares, sandwiches, and other street foods.
Mission
In five years, we want to be one of the top high quality street food establishment in the town,
beating the present pares stores and street food stores surrounds us and becoming locally known. As
well as assist in the creation of a unique taste of variety street food experience that will leave
customers delighted and eager for more. To provide quality food and service every now and then at
the lowest possible price. To provide positive mind and ambiance..
D.OBJECTIVES
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•To introduce new tasty and delectable street foods.
•Be known as the best pares in town.
•To be recognized for providing excellent customer service.
•To provide a customer experience that entices them to return for more
E. Products and Services
Products
The proposed business's main products are Filipino foods. We sell Pares, Betamax, Lumpiang
Toge, Bebe Q, and Etch. The Kalye is a fast-food restaurant.
Kalye Kusinero attracts customers by providing an exciting and one-of-a-kind dining experience,
high-quality food, friendly, professional service, and an entertaining, fun-filled environment with an
industrial theme
Services
Our service style is semi-self-service. We are responsible for making our customers happy and
satisfied in order to provide an unforgettable dining experience. We are responsible for the cleanliness
and proper execution of the kitchen so that the food is perfectly prepared and served on time. We also
provide free wifi, a charging station, and a sound system for our customers
F. Atmosphere and design
It's all about the sensual essence of matter. The new industrial look is the result of old, mechanical
buildings and retro. Stainless steel surfaces, metal light fixtures, and even vintage furniture are used to
create an industrial look. When no one knows how good the food is, you know you're serving the best
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in town. A nice place with a happy stomach. The proponent wants a place with a good
ambiance, good lighting, and good food in the heart of the city. Every customer should be relaxed on a
daily basis. We were able to deal with "instagram worthy" as a result of this occurrence. The modern
industrial look, on the other hand, feels like neat, eye-catching components that are trendy. A well-
designed restaurant would not interfere with the quality of the food or, more importantly, the quality of
the conversation. Instead, it would softly lead to one of those unforgettable days when everything just
seems to fall into place. The food, service, and friendly atmosphere
G. Marketing Strategy
Kalye Kusinero is a traditional filipino street-food restaurant with a modernized twist. Our
target market will be people around Olongapo City that will meet their cravings and at the
same time budget friendly restaurant.
Kalye Kusinero will provide these marketing strategies as follows:
• Facebook- Kalye Kusinero will utilize the facebook by creating Kalye. Kusinero’s own
page for the purpose of the advertisement. It may also be used as a tool of socializing with the
potential target market and also to know feedbacks from the potential target market.
• Instagram- Kalye Kusinero will also use instagram to post their unique products, since
instagram is mostly used for photo posting, potential target market will notice the unique
looking dishes and show some interest with the products. Since most people take a picture of
their food before they eat, the dishes that the Kalye Kusinero will provide are Instagramable
food.
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Chapter II
Market Study
A. CURRENT MARKET STUDY
A market study is a research project that examines market demand for a specific product or
service. It examines market activity in light of factors such as location, demand, and competition, all
of which can affect the value of real estate.
The population of Olongapo City, ages 15 to 39. It is shown in this table that the greatest
number of Olongapo City's population is ages 20-24 with a figure of 24,481, while the least number
of populations are ages 35-39 with a figure of 17,130.
AGE GROUP MALE FEMALE TOTAL

15-19 12,175 11,904 24,319
20-24 12,281 11,957 24,481
25-29 11,169 11,360 22,755
30-34 9,155 9,149 18,487
35-39 8,418 8,543 17,130
107,172
AGE 15-39 TOTAL POPULATION 2021
Table 2.1 Target Market

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SAMPLE SIZE
The act of determining the number of observations or repetitions to include in a statistical
sample is known as sample size determination. Slovin's formula enables the researcher to sample
a population with a high level of precision. Slovin's formula tells the researcher how big the sample
size needs to be to get a respectable level of accuracy out of the data. The formula for Slovin's
Formula is as follows:n= N/ (1+Ne2), where n is the sample size, N is the population size, and e is
the researcher's margin of error.
SLOVIN’S FORMULA
n=
107,172
1+(107 , 172 x 0.0064)
107,172
n= 687
n=156
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SURVEY TALLY
The demographic profile of the respondents is shown in this table. The respondents in terms of gender
are equal in number wherein 78 respondents or 50% are female and 78 respondents or 50% are male. In
terms of age, most respondents are from the range of 15-25 years old with a figure of 37.8 % or 59
respondents, while the least respondents are from the range of 36 years old and above with a figure of
26.9% or 42 respondents. In terms of employment status, most respondents are employed with a figure of
45.5% or 71 respondents, while least of the respondents are the other than stated in employment status
with a figure of 2.6% or 4 respondents.

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SURVEY QUESTIONNAIRE
The tallied or computed result for the survey questionnaire is shown in the table below.
There are seven questions in the survey.

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The pie chart for each question is shown in the diagram below.
1. Have you tried eating on establishments that offers street foods?
Figure 2.1 Survey Question

2. What do you usually purchase?

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3. How much do usually spend for food in a street food?

4. Are you interested to dine-in in a establishment that offers street foods and beef pares?

5. Which among these establishment have you tried dining in?

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6. Are you willing to try a new establishment that will offer street foods and beef pares?

7. How often are you going to visit this new establishment?

8. Would you recommend "Kalye Kusinero" to your friends, family and colleagues?

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B. Potential and Demand Market Study
Market potential analysis is a strategic technique for determining the viability of your proposal
and the level of market demand. A range of independent analyses are used to do the
investigation. Each component can be thought of as a separate perspective or standpoint.
TARGET MARKET
The target market is illustrated in table below. It is an assessment of the industry's general
appeal as well as the target market for the proposed firm. It shows in the target market table
that the forecasts for the years 2022 to 2026, 96.8% of the total population will be the target
market
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DEMAND TABLE
YEAR TARGET MARKET DEMAND

96.8% 73.7%
2022 103,742 76,458
2023 106,014 78,132
2024 108,336 79,844
2025 110,708 81,592
2026 113,133 83,379
Table 2.5 Demand Table
It is described in the figure above. The practice of determining customer demand for a product
or service in a target market is known as demand analysis. Demand analysis techniques are
used by businesses to determine if they can effectively enter a market and earn predicted
revenues in order to expand their operations. The demand table shows that the forecasts for
the years 2022 to 2026 is 73.7% of 96.8% target market will be the demand
SUPPLY TABLE
YEAR DEMAND SUPPLY

73.7% 94.9%
2022 76,458 72,559

2023 78,132 74,147
2024 79,844 75,772

2025 81,592 77,431
2026 83,379 79,127

Table 2.6 Supply Table
The table above is an assessment of current supply conditions with the aim of closing the
gap between supply and demand for the planned project's production. The supply table shows
that the forecasts for the years 2022 to 2026 is 94.9% of 73.7% demand will be the supply.
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The forecasted growth of competitors' market share for the next five years is
shown in the table below.
COMPETITOR’S SHARE FOR 5 YEARS
In the table above is the Competitor’s Share for 5 years Competitor 2 is Kamayan House with
the highest percentage of 43.2% and Competitor 3 got the lowest percentage of 20.6% is the
Jon-Jon Pares.
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The market gap, or unsatisfied group of the market, is identified in the table
above and may be a potential market for the proposed company.
The table below identify the proposed business's forecasted revenue for the next five years
by multiplying the overall market share by the average price of the commodity.
FORECASTED SALES FOR 5 YEARS
Table 2.10 Forecasted Sales

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The table shows that in 2022 the available market for the business is
3,774.The Forecasted sales for year 2022 is PHP 1.116,047. On 2023 PHP 1,140,592. On
2024 the forecasted sales is PHP 1,165,728. On 2025 is PHP 1,191,160 and on 2026 is PHP
1,217,184
The table above shows the market share for sales of Kalye Kusinero. Kamayan House got the
highest percentage of 41.1% next is the Jepoys with 34.2%. Jon-Jon Pares got 19.6%, Kalye
Kusinero got 4.9% and the other is 0.2%
C. Environmental Scanning
LEVEL COMPETITORS
Level 1: (Brand Competition) • None
These establishments offer similar
products, price and services at similar
market.
Level 2 (Industry Competition)  Kamayan Pares
 Jack Yoyi Pares
These are establishment that offers similar products
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and services but not totally the same.  Bakang Gala (Motorcycle)
 Tuhog-tuhog vendors
 Balut vendor
 BBQ vendors
Level 3 (Form Competition)  Bakang Gala (Motorcycle)
These are establishment that may not be the same  Tuhog-tuhog vendors
 Balut vendors
business but offers similar products to serve same  BBQ vendors
needs.
Level 4 (Generic Competition)  Jollibe, 711

 Chowking, Wimpys
These are establishments which might not sell the  Mcdonalds, Streetfoods
same products but still selling food thus making  Central, Julies Bakeshop
them competitors.  VSNRY, Ministop
Table 2.11 Environmental Scanning
A. Products and Services
MENU ITEM DESCRIPTION PRICE

Street Food mix Mix of street foods, kikiam, fishball Php 87.95
kwek-kwek, and quid balls with sauce.
Squid Balls Fried squid balls with sauce Php 69.38
Kwek-kwek Breaded quail egg Php 47.54

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Pares Regular Pares regular is a simple pares with Php 89.04

egg and rice.
Mami Pares Mami is a beef pares that serves with Php 95.00
beef skin and mami pancit.
Fishball Fried fishball with sauce Php 11.94
Kikiam Fried Kikiam with sauce Php 11.94
R.I.P overload R.I.P is a beef pares that serves with bone marrow,
Php 185.13
pork belly and liver, pig brain and
chicharon bulaklak. Also serves with rice
Dynamite Green Chili with cheese in a lumpia Php 93.47
wrapper
Lumpiang Toge Mix vegetables in a lumpia wrapper. Php 121.94
Fried Tofu Fried Tofu Php 56.27
Bebe Q Bebe Q is a grilled meat and blood of the pig. Php 169.27
This serves with rice and sweet and hot
sauce.
Sauce Sauce is made with barbecue broth, Php4.83
cornstarch and Ketchup
Isaw Fried chicken intestine Php 62.46

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Beta Max Marinated Chicken blood Php 62.67
Paa Chicken feet marinated Php 84.82
Suka Vinegar is made with water, hilli and Php3.68
brown sugar
Chili Oil Chili oil is made with garlic, hilli, Php1.08
onion and oil

Samalamig Sago’t gulaman drinks Php 91.29
Buko Juice Ice buko juice drinks Php 149.87
Sweet and Sour sauce Pineapple juice with soysauce mix Php 1.99
B.Auxiliary Products and Serviced
The primary function of a Kalye Kusinero Restaurant is to provide food and drinks to the people
outside their home. The kalye kusinero service style is a self service it means that the cutomers is
will be the one who will go to the counter to take their order and after that when they claim their order
they will be the one who will get their utensils and water because kalye kusinero provides water
dispenser and silverwares in the corner of the restaurant so it can be more easy for the customers
to get what they need. also kalye kusinero offers some of auxiliary products and services. Aside
from our main product and services Kalye kusinero also provide Book and magazines for the
customers to read and also we offer some board games such as monopoly, scrabble, chess, and
sungka while our additional service is the mobile app ordering we offer mobile ordering because this
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can help our customers to place their order easily when they are in the the rush.
This kind of service provides freedom to the customers to order from Kalye Kusinero’s from any
place here in Olongapo anytime without pausing anything or making a call to the restaurant. The
benefits of this from both cutomers and our restaurant is the customers don’t have to wait for a long
time while the kalye kusinero can handle orders with more accuracy and it will increase our
productivity. The kalye kusinero also offer takeout orders and it is open for dine in order for our
customers.
Chapter 5
A. BUSINESS ORGANIZATION
KALYE KUSINERO is a partnership style of business structure organization since there
are (11) owners namely; Ms. R-Ly T. Gregorio, Ms. Jinky Cabizares, Ms. Gail Florita, Ms.
Cristine Duran, Ms. Kathryn Ann Basangan, Mr. Rei Vincent A. Dulay, Mr. Russell Dela Cruz,
Mr. Jireh Calaguas, John Amiel, Constantino,Cedie, and Dirain, Jerzen Alvez. That are
individually have shares and individual responsibilities. KALYE KUSINERO is using a
partnership type of business structure. Partnership is a legal form of business operation
between two or more individuals who share management and profits. The management will
acquire the documents that was needed for the establishment e.g., Business permits,
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cedulas, barangay clearance, DTI permit, fire building inspection paper, BIR
Registration.
B. ORGANIZATIONAL STRUCTURE
Figure 5.1 Organizational Chart
JOB TITLE NUMBER OF PERSONNEL
MANAGER 1
SUPERVISOR 1
LINE COOK 2
WAITER 2
CASHIER 2
KITCHEN STAFF 2
Table 5.1 Job Title

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C. JOB TITLE, DESCRIPTION AND SPECIFICATION

Job Description generally includes duties, purpose, responsibilities, scope, and working
conditions of a job along with the job's title, and the name or designation of the person to whom the
employee reports. While the Job Specification is a statement of employee characteristics and
qualifications required for satisfactory performance of defined duties and tasks comprising a specific
job or function. On the table below illustrates the number of personnel that the KALYE KUSINERO
will hire.
Job Title: Manager

Job Description:
 Oversee commercial kitchen and dining operation daily
 Filling absences of regular employees
 Purchase’s food and beverage inventory and work with supplier
 Manages advertising
 Train and manages employees
 Manages managerial and administrative duties at a time
 Prepare payroll for the organization
 Prepare monthly financial report for the organization
Job Specification:
 Male or Female
 Graduate of BS in Hotel and Restaurant Management or any related course
 At least 2yrs experience as a manager in a restaurant
 NCII holder is an advantage
 Excellent in communication skills
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Job Title: SUPERVISOR

Job Description:
 Implements orders from the manager
 Supervise all the activities of dinning staff
 In-charge on training staff and guide them on their task and check its performance
 Coordinates and assign dinning staff on efficient operation of production
 Ensures to reach the quality of food standards quality
 Monitor purchase dinning supply
 Ensure all of the equipment and other utensils are prepared before the operation
Job Qualification:
 Male or Female
 Must be a Graduate of Hotel and Restaurant Management/ Hospitality Management
 Has an experience in food production 1-2 years
 NCII holder in Food and Beverage Production
Job Title: Line Cook

Job Description:
 Set up and stocking stations with all necessary supplies
 Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing
sauces)
 Cook menu items in cooperation with the rest of the kitchen staff
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 Answer, report and follow executive or sous chef’s instructions
 Clean up station and take care of leftover food
 Stock inventory appropriately
 Ensure that food comes out simultaneously, in high quality and in a timely fashion
 Comply with nutrition and sanitation regulations and safety standards
 Maintain a positive and professional approach with co-workers and customers
Job Specification:
 Proven cooking experience, including experience as a Line Chef, Restaurant Cook or
Prep Cook
 At least 2 years’ experience
 Excellent understanding of various cooking methods, ingredients, equipment and
procedures
 Accuracy and speed in executing assigned tasks
 Kitchen Equipment Knowledge and Knowledge of Filipino Cuisines
 Creativity, Interpersonal Skills and Culinary arts Training
Job Title: WAITER
Job Description:
• Prepare restaurant tables with extraordinary consideration to sanitation and order

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• Go to customers upon entrance
• Show eatery menus and offer assistance clients select food/beverages
• Take and serve orders
• Reply questions or make proposals for complementary products
• Collaborate with other eatery servers and kitchen/bar staff
• Bargain with complaints or issues with a positive attitude Issue bills and acknowledge instalment
Job Specifications:
• Proven work experience as a Waiter or Waitress
• Hands-on experience with cash register and ordering information system (e.g.
Revel POS or Toast POS)
• Basic math skills and understanding
• Attentiveness and patience for customers
• Excellent presentation skills
• Strong organizational and multitasking skills, with the ability to perform well in a fast-
paced environment
• Active listening and effective communication skills
• Team spirit
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• Flexibility to work in shifts
• High school diploma
JobTitle:CASHIER
Job Description:
• Processes bills for consumers; manages transactions; and keeps track of receipts,
records, and withdrawals.
• Checking materials and supplies, as well as reporting when stock levels are low, may
be a responsibility.
• Can serve as a stand-in for the Service crew.
• Maintain a professional and upbeat demeanor with co-workers and customers.
Job Specifications:
• Excellent communication abilities.
• College graduate/college student.
• Having a pleasant personality
• No previous work experience is required.
Job Title: Kitchen Staff
Job Description:
 Cleaning all dishes, work stations, cooking equipment, and food storage areas in
accordance with food safety regulations

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 Washing, chopping, shredding, and grating ingredients for subsequent use by the
chef.
 Sweeping and mopping floors, as required.
 Assisting with the unloading of deliveries.
 Storing ingredients according to prescribed food safety regulations.
 Assisting with the monitoring of inventory.
 Reporting all damaged or faulty equipment to the kitchen manager.
 Packaging customers' leftover food upon request.
 Cleaning trash cans and disposing refuse on a regular basis
Job Specifications:
 High school diploma or equivalent.
 Prior experience in a similar position.
 Thorough knowledge of food safety procedures.
 Excellent organizational, time management, and multitasking abilities.
 Outstanding interpersonal skills.
 Ability to lift up to 50 pounds.
 Capacity to work in a fast-paced environment
 Ability to stand for extended periods.
 Ability to work shifts, over weekends, and on public holidays, as needed

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KALYE KUSINERO SCHEDULE

(8AM-10PM)
KALYE
KUSINERO’S SUN MON TUE WED THU FRI SAT
STAFF
MANAGER 7AM- 11AM- 7AM- 7AM- 7AM- 7AM-4PM

4PM 11PM 4PM 4PM 4PM
SUPERVISOR 2PM- 11AM- 2PM- 2PM- 2PM- 2PM-

11PM 11PM 11PM 11PM 11PM 11PM
LINE COOK 1 7AM- 7AM-7PM 7AM- 7AM- 7AM- 7AM-4PM

4PM 4PM 4PM 4PM
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LINE COOK 2 2PM- 7AM-7PM 2PM- 2PM- 2PM- 2PM-

KITCHEN 7AM- 11AM- 7AM- 7AM- 7AM- 7AM-4PM

STAFF 1 4PM 11PM 4PM 4PM 4PM
KITCHEN 2PM- 11AM- 2PM- 2PM- 2PM- 2PM-

STAFF 2 11PM 11PM 11PM 11PM 11PM 11PM
CASHIER 1 8AM- 8AM-8PM 8AM- 8AM- 8AM- 8AM-5PM

5PM 5PM 5PM 5PM
CASHIER 2 1PM- 8AM-8PM 1PM- 1PM- 1PM- 1PM-

WAITER 1 7AM- 11AM- 7AM- 7AM- 7AM- 7AM-

WAITER 2 2PM- 11AM- 2PM- 2PM- 2PM- 2PM-

Table 5.2 Kalye Kusinero Schedule
D. Standard Operating Procedures
Kalye Kusinero's provides operational procedures for standard operation in various areas or
departments, which employees and staff will follow from morning to evening and during
operations.
Dine in Operating Procedures
Kalye Kusinero's is a fast food restaurant with a semi-self-serve food service system, the sole
service it offers is dine-in, and their standard operating procedures are as follows:
Opening:
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Figure 5.2 Standard Opening Procedure
During:
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Figure 5.3 Standard during Procedure
Closing:
Figure 5.4 Standard Closing Procedure
Kitchen Standard Operating Procedures

One of the most crucial procedures is the kitchen since it has a big impact on how the other
operations are carried out. The following are some of the obligations that come with opening,
operating, and closing a kitchen:
Opening:
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Figure 5.3 Kitchen Opening Procedure
DURING:
Figure 5.4 Kitchen During Procedure
CLOSING:
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Figure 5.5 Kitchen Closing Procedure

Food Service System
Food service system that Kalye Kusinero’s has a semi -self-service where the
Diners place their orders and pay at the counter, but their meal is delivered when it is ready.
Waiters are only required to remain at the counter to accept orders and collect money, the
procedure includes:
Figure 5.6 Food Service System

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Cashiering Process
Cashiering entails keeping track of receipts such as cash, cheques, and credit cards. Among
the tasks performed by cashiers at the start, middle, and end of their shifts are:
OPENING:
Figure 5.7 Cashiering Opening Procedure

DURING:
Figure 5.8 Cashiering During Procedure

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CLOSING:
Figure 5.9 Cashiering Closing Procedure

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Purchase Cycle
For companies of all sizes, from local small businesses to global mega corps, the
purchasing cycle begins with needs analysis and ends with payment and record keeping. In
between, they may generate a purchase order, pay for goods directly, or invite tenders (also
known as bids) to encourage more aggressive and price-effective competition between suppliers
wishing to fulfill a specific needs.
Figure 5.10 Purchase Cycle

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Handling Customer Complaint

Customer Complaint is not new especially when you are in the hospitality industry that’s
why proper handling is truly an essential component of customer service and business
success. Not only means to gather valuable customer insights, but it’s also helps your
company progress to improvements that lead to reduced costs, increased profitability and
increased customer satisfaction. Handling customer complaint involves:
Figure 5.11 Handling Customer Complaint

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Sanitation and Safety
The correct practice of food safety and sanitation can greatly improve efficiency, keep
productivity up, workers safe and consumer confidence high, as well as meeting or
surpassing standards and thus avoiding untoward incidents such as having not only non-
compliance fines or a potential shutdown. Sanitation and safety involves the following:
Personal Hygiene Employees
• There must be a stuff health exam.
• Work uniform must be regularly changed.
• Nails must be clean and without nail polish.
• Avoid using jewelries during working hours.
• Staff must always wash their hands.
• Staff must wear hair net during working hours.
• Protective apron must be worn inside the kitchen and dish washing area.
• Wear rubber gloves when washing the dishes.
• There is no smoking area in the work place.
• Staff must not consume food in the kitchen and adjacent areas.
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Safety in Production Area:
• Inform supervisors of unsafe conditions.
• Wear safety uniform and equipment.
• Use equipment and tools properly.
• Eliminate fire hazards.
• Prevent objects from falling.
• Use correct posture.
 We provide First Aid Kit in case of emergency.
 We provide fire extinguisher
Food Safety
• Keep raw food separate from cooked foods to avoid cross-contamination. If raw food is pilled, or
comes in contract with cooked food, clean it up and discard cooked food.
• Wash fresh fruits, vegetables, washing procedure ensures that harmful pesticides or raw food
bacteria are removed before consumption.
• Removed expired products, questionable looking items and any Tupperware that looks like it
contains a dirt.
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Kitchen Waste Practices

Food establishments must have sufficient facilities to handle both liquid and solid waste, as well as
strict waste management policies that include fixed garbage disposal. Kalye kusinero waste will be
disposed of in the following manner:
 Clearing leftover food from the kitchen on a daily basis, or more often if possible, is a good
idea.
 Managing the 3R in waste disposal management
 Set up a daily garbage collection schedule. Garbage collection is a must at least twice a week
in most food establishments. Garbage cans should not be allowed to overflow. Transfer waste
to other containers if it's packed.
 Keep all garbage containers' lids tightly closed when not in use. This is a secure
method of keeping the garbage container as clean as possible and preventing harmful
bacteria from growing
 Dispose of hazardous objects, such as broken glass, in special containers. If you're not
sure how to dispose of unsafe things, talk to your boss or manager.
 If the climate is hot keep food scraps refrigerated to prevent bacteria.
 Always be reminded to wash your hands after handling garbage.
Tool and Equipment Restoration and Maintenance
 Clean the utensils, dry them, and return them to their proper locations.
 Drips and spatters from the oven, refrigerator, and refrigerator must be wiped or
cleaned.
 All supplies and equipment must be returned to their original locations.
 Make sure to make a time or scheduling in cleaning the freezer.
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 Often inform the supervisor and manager when there is harm and let
them assess while experts handle the situation.
 Do not forget to send a letter to the office for approval if you need to upgrade old
equipment and need to purchase a new one.
 All book manuals and instructions for every kitchen equipment shall be kept not be
thrown.
Procedures of Recruitment and Selection Process
Job Posting
Collecting Resume
Screening
Interview
Medical Examination
Orientation of the
Passed Applicant
Start of Job
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1. Job Posting- The management will notify locals about the job vacancy through posting
through social media or just simply posting announcement on the streets
2. Resume- Managers received resumes form those who applied
3. Screening- This is the method for categorizing applicants' resumes based on their
credentials.
4. Interview- After the organization has screened applicants and sorted them into different
categories, you can now look over the remaining candidates and evaluate their ability to do
the job you're trying to fill more.
5. Medical- The manager may interview all qualified applicants in person to verify the
authenticity of the information submitted and to determine the applicant's skills, personality,
and behavior
6. Orientation- The hired workers will be notified of the orientation date, time, and location by
the manager. They'll then be trained on the entity's rules and regulations, as well as their
duties and obligations and the benefits they'll be receiving.
7. Start Job- If the applicant is already passed all the requirements, the manager will tell
her/him when to start and what time.

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Termination
Any employee who engages in serious or minor wrongdoing faces a corresponding sanction.
The grounds for dismissal, contract termination, or suspension of an employee are mentioned
below.
 Bad Performance
 Misconduct
 Stealing
 Insubordination
 Using Company Property for Personal Use
 Damaging Properties of the Company
 Drugged or Drunk at Working Hours
 Disobeying Company Policy
 Taking Too Much Downtime

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Sanctions
1st Offense - Verbal Warning
2nd Offense - Written Reprimand
3rd Offense - Transfer to other Department
4th Offense - Suspension without Pay
5th Offense - Termination of Contract
Security
For every branch of the foodservice industry, the top priority is the safety of employees and
customers. Restaurant security systems and safety procedures are essential to making sure
employees can come and go safely while customers enjoy their time in your business.
 Install and Promote a Security System - If you have a security system in place,
make sure that any potential intruders are aware of it. Ensure that the security system
is well-publicized at all points of access and departure.
 Train All Employees - To develop interest in the company's safety and security,
involve the employees in the preparatory process for these procedures. Allow them to
offer thoughts and proposals to instill a sense of responsibility in them.
 Secure Workspaces - Reminding staff not to leave valuables out in the open or in
easily accessible places is a good place to start. Any shredded paper documents
should be kept in a secure, out-of-the-way location. Make it a habit for your personnel
to check and lock doors and windows on a regular basis.
 Check All Exit & Entry Points Regularly
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E. COMPENSATION AND BENEFITS
Employee’s Salary The following table shows the computation of the projected cost of the
employee’s salary on a monthly basis including the deductions for the taxes and other
benefits.
SALARY COMPENSATION TABLE

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Table 5.3 SALARY COMPENSATION TABLE

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EMPLOYEE’s BENEFIT TABLE
Table 5.4 EMPLOYEE’s BENEFIT TABLE

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Mandatory Benefits
These are the mandatory benefits and provisions in the Philippines under the Labor
Code and Special Code that would be provided to our employee’s.
• 13th month pay = 1/12 of the total basic salary by an employee within the calendar
year
• Overtime pay= 25% premium on hourly rate
• Special Non-Working day = 100 % of his/her regular salary plus 30 % of the daily rate
• Regular holiday pays= 200 % of his/her regular salary for that day for the first eight
hours.
• Service Incentive Leave = 5 days after 1 year of service
Maternity Leave = daily maternity benefit equivalent to one hundred (100%) of her average
salary credit for sixty (60) days or seventy-eight (78) days
• Paternity leave = 7 days leave with pay (married only)
• Parental leave for solo parents= 7 days leave with pay
Proclamation No. 50 s. 2016 was signed on August 16, 2016 by our President Rodrigo
Duterte which enlists all the regular and special holidays.
These regular holidays are:
• January 1, 2021, Wednesday – New Year’s Day
• April 9, 2021, Thursday– Araw ng Kagitingan
• April 9, 2021, Thursday – Maundy Thursday
• April 10, 2021, Friday – Good Friday

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• May 1, 2021, Friday – Labor Day
• June 12, 2021, Friday – Independence Day 73
• August 31, 2021, Monday – National Heroes’ Day
• November 30, 2021, Monday – Bonifacio Day
• December 25, 2021, Friday – Christmas Day
• December 30, 2021, Wednesday – Rizal Day
Special (non-working) days:
• January 2, 2021, Thursday – based on Proclamation No. 117
• January 25, 2021, Saturday – Chinese Lunar New Year’s Day
• February 25, 2021, Tuesday – EDSA Revolution Anniversary
• April 11, 2021, Saturday – Black Saturday
• August 21, 2021, Thursday – Ninoy Aquino Day
• October 31, 2021, Saturday – additional special (non-working) day
• November 1, 2021, Sunday – All Saints’ Day
• December 31, 2021, Thursday – Last day of the year
Employee’s Benefits
Employees shall be covered by the Philippine Health Insurance (PHILHEALTH), Home
Development Fund (PAG-IBIG), and Social Security System (SSS).
• PHILHEALTH for all employees covered by Phil health, medical coverage is
mandatory and automatic.
• HOME DEVELOPMENT MUTUAL FUND. The Home Development Mutual Fund

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(HDMF), also known as the Pag-IBIG Fund, is mandatory to all employees
who are compulsorily covered by the Government Service Insurance System (GSIS, for
Filipino Government employees) or the SSS
 SOCIAL SECURITY SYSTEM by law, private sector employees must be covered under the
social security system (SSS).
 Under Republic Act No. 11199, otherwise known as the Social Security Act of 2018, which
was signed in February 2019, the Social Security System (SSS) implemented a contribution
rate hike from the current 12% to 13% and issued the new schedule of contributions for
employers and employees effective 1 January 2021
Since our establishment is only a small business, it does offer benefits to the employee as
long as they are not under probation for six (6) months. If an employee is working more than
six (6) months and they are not under probation they can receive the following benefits.
• Registered in Social Security System (SSS)
• Registered in Phil. Health
• Registered in Pag-ibig
• Entitled for a 13th month pay salary
Salary Increase If working more than two (2) years without any major penalty the employee is
entitled for the following:
• One (1)-week vacation pay
• Salary Increase
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F. KALYE KUSINERO Standard Appearance & Uniforms

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PROJECT SCHEDULE
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Recipe Name: Pares Regular
No. of Servings: 35 yield/servings
Prep: 15 mins. Cook: 1 hr. Total: 1 hr. and 15 mins.
Ingredients:
● 1 kg. Beef Cubes
● 2 pcs. Knorr Beef Cubes
● 750 gms. Beef Tendon and Skin
● 10 pcs. Star Anise
● ¼ kg. Brown Sugar
● ½ cup Scallions
● ½ pack Sibot
● ½ tbsp. Coriander Seed
● 4 tbsp. Tamarind Powder
● 4 cloves Garlic
● ¼ cup Oyster Sauce
● ¼ cup Soy Sauce
● 2 tbsp. mince Ginger
● ½ cup mince Onion
● 5 cups Water
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● 3 tbsp. Oil
● ½ cup Cornstarch
● 1 tbsp. Salt
● 2 tbsp. Ground Black Pepper
● 12 pcs. Boiled Egg
● 24 cups Rice
● 24 tbsp. Chili Oil
Procedure
1. Prepare the ingredients and kitchen tools.
2. Wash the beef cubes and beef feet.
3. Remove the tendon and skin in beef feet.
4. Slice the tendon and skin.
5. Mince the garlic, onion, ginger and scallion.
6. Pound the coriander seed.
7. Heat the pressure cooker and add cooking oil.
8. Sauté onion, garlic and ginger.
9. Add the coriander seed.
10. Then add the beef cube, tendon and skin sauté until golden brown.
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11. Then add water, oyster sauce, soy sauce, salt, pepper, star anise, sibot, scallion,
brown sugar, tamarind powder.
12. Pressure cooker for 50 minutes.
13. Boil a water and drop slowly the egg in about 7 minutes
14. Soak the boiled egg in cold water
15. On running water remove the shell. Set aside.
16. Add cornstarch in a half cup water.
17. Turn off the stove to release the pressure in a pot.
18. Open the pot, turn on the stove again then add the slurry to thicken the soup.
19. In a plate, put one cup rice and add the pares.
20. Serve with chili oil and beef soup.
Equipment and Utensils to be use:
 Pressure Cooker
 Pot
 Measuring Cup and Spoon
 Ladle
 Chopping Board
 Knife
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 Mortar and Pestle
 Whisk
 Plate
 Spoon and Fork
 Saucer
 Soup Bowl
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Recipe Name: Cardiac Mami Pares
Prep: 25 mins. Cook: 2 hr. and 30 mins.
Total: 2 hr. and 55 mins.
Ingredients:
• 1 ¼ kg. Feet Bone
• 1 kg. Beef Bone
• 4 pcs. Knorr Beef Cube
• 2 pcs. Star Anise
• 2 cups Scallions
• 1 cup Soy Sauce
• 3 pcs. Onion
• 2 tbsp. mince Garlic
• 12 L Water
• ½ cup Salt
• 30 tsp. Crispy Garlic
• 5 tsp. Ground Black Pepper
• 30 tsp. Chili Oil

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Procedure
1 Prepare the ingredients and kitchen tools.
2 Wash beef feet and beef bone thoroughly.
3 Slice the tendon and skin.
4 Mince the scallions, onion, and garlic.
5 Pound the coriander seed.
6 In a large pot, put water then add beef bones.
7 Turn on the stove, let it boil. Remove the scum-fats or other impurities
of the liquid.
8 Then add scallions, garlic, onion, soy sauce, star anise, salt and knorr
beef cubes.
9 Let it boil for 2 hours in low medium heat.
10 Heat the pressure cooker and add cooking oil.
11 Sauté onion, garlic and ginger
12 Add the coriander seed.
13 Then add the beef cube, tendon and skin sauté until golden brown.
14 Then add water, oyster sauce, soy sauce, salt, pepper, star anise, sibot,
scallion, brown sugar, tamarind powder.
15 Pressure cooker for 50 minutes.

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16 Turn off the stove to release the pressure in a pot.
17 Add cornstarch in a half cup water.
18 Open the pot, turn on the stove again then add the slurry to thicken
the soup. Then set aside.
19 In another pot, boil a water.
20 Slowly put the egg and boil for 7 minutes.
21 Soak the boiled egg in cold water
22 On running water remove the shell. Set aside.
23 Wash the fresh noodles for 3 times then strain.
24 In the same boiling pot blanch the fresh noodles, then set aside.
25 In a bowl, put the noodles.
27 Add beef broth, top with egg, crispy garlic and mince scallions.
28 Serve the mami with pares and chili oil.
 Large Pot
 Knife
 Chopping Board
 Measuring Cups and Spoon
 Pot
 Strainer
 Ladle
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 Bowl
 Saucer
 Plate
 Spoon and Fork

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Recipe Name: Overload
Prep: 20 mins. Cook: 1 hr. Total: 1 hr. and 20 mins.
Ingredients:
• ¼ kg. Pork Liver
• ½ kg. Pork Belly
• 2 ½ kg. Bone Marrow
• ½ kg. Pork Bulaklak
• ½ kg. Pig Brain
• ½ kg. Beef Cubes
• 1 pc. Beef Cubes
• 2 pcs. Star Anise
• ¼ kg. Brown Sugar
• ½ cups mince Scallions
• 2 tsp. mince Ginger
• 5 tbsp. Soy Sauce
• 3 tbsp. Oyster Sauce
• 2 pcs. Onion
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• 5 cloves Garlic
• 2 ½ cups Water
• 1 cup Cornstarch
• 3 tbsp. Cooking Oil
• ¼ tbsp. Salt
• ½ tsp. Ground Black Pepper
• ¼ pack Sibot
• 8 cups Rice
Procedure
1. Prepare all the ingredients and kitchen tools.
2. Wash the pork liver, pork belly, pork bulaklak and beef cubes.
3. Wash bone marrow and pig brain carefully.
4. Slice pork liver thinly, cut the pork belly in a cube size.
5. Mince ginger, garlic, onion and scallions.
6. Heat the pressure cooker, add cooking oil.
7. Sauté onion, garlic, ginger and star anise.
8. Add the pork belly, beef cubes, and pork bulaklak sauté until golden brown.
9. Add soy sauce, oyster sauce, brown sugar and knorr beef cubes.
10. Then add the water.
11. Pressure cook for 40 minutes.
12. Pre-heat the oven for 180°.

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13. Put the bone marrow in a baking pan.
14. Sprinkle scallion, garlic, pepper and salt.
15. Bake for 35 minutes.
16. Turn off the stove to release the pressure in a pot.
17. Open the pot, turn on the stove again put the pork liver then let it boil.
18. Wrap the pig brain in a cheese cloth, then put in the boiling pot for
15 minutes. Then set aside.
19. In a large bowl, put 1 cup rice and R I P overload top with pork liver,
pork belly, bone marrow, pork bulaklak and beef cubes.
20. Garnish with scallions. Serve with chili oil.
• Pressure Cooker
• Oven
• Ladle
• Baking Pan
• Measuring Cups and Spoon
• Chopping Board
• Knife.
• Cheese Cloth
• Bowl
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• Spoon and Fork
• Saucer
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Recipe Name: Street food mix
Prep: 20 mins. Cook: 25 mins. Total: 45 mins.
Ingredients:
• 15 pcs. Quail Egg
• 250 g. Kikiam
• 250 g. Squid Ball
• 312.5 g. Fish Ball
• 1\4 cup Flour
• 1 1\2 cup Cooking Oil
• 1 1\2tsp. Ground Black Pepper
• 1\8 cup Wate
• 5 Sauce
• 1 tsp. Annatto Powder
Procedure
2 Wash the chicken blood and squid.
3 Slice the chicken blood.

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4 Slice the squid.
5 Boil a water in a pot.
6 Wrap quail egg in a cheese cloth then add in a boiling water for 4 minutes.
7 Soak the egg in cold water. Remove the shell in a running water.
8 Boil a water in another pot, blanch the chicken blood the strain. Set aside.
9 In a bowl, put the flour, salt and pepper then mix it and add water little by little.
10. Separate cup of batter. Then add 4tsp annatto powder
11 In another bowl, put the flour, salt, scallions and pepper then dredge the quail
12 egg, squid and chicken blood.,
13 Heat a wok, add cooking oil then deep fry the kikiam, squid ball and fish ball
14 until golden brown.
15 Dredge the quail egg in batter then deep fry until golden brown.
16 Dredge the slice chicken blood in batter then deep fry until golden brown.
17 Dredge the squid in separate batter then deep fry until golden brown.
18 In a serving plate, plate the mix and serve with sauce.
 Wok
 Mixing bowl
 Pot
 Knife
 Chopping board
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 Strainer
 Toothpick
 Cheese cloth
 Plate
 Saucer
 Bowl
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Recipe Name: Bebe Q
Prep: 1 hr. Cook: 1 hr. Total: 2 hr.
Ingredients:
• 300g. Chicken Blood
• 375g. Chicken Feet
• 400g. Chicken Intestine
• 125 ml Soy Sauce
• 1 tbsp. Ground Black Pepper
• 1 head Garlic
 125g Sugar
• 4 cups Water
• 1 1\2 tbspn Anato Powder
• 8servings Sauce
• 8servings Vinegar
 8 servings Suka
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Procedure
1 Prepare all the ingredients and kitchen tools.
2 Wash pork loin, pork ear, chicken feet and chicken intestine.
3 Slice pork loin and pork ear and chicken blood.
4 Wash again and clean thoroughly the chicken intestine.
5 Remove the skin of chicken feet and cut the nails and wash again.
6 In a bowl, add soy sauce, calamansi juice, brown sugar,
7 ground black pepper and garlic.
8 Then marinade the pork loin.
9 Boil a water in a pot then drop pork and chicken and let it boil for
1 minute then set aside
10 Blanch chicken blood and chicken intestine for 1minutes then set aside.
11 In a pot, put water garlic, scallions, ground black pepper, annatto powder,
ketchup soy sauce and salt.
12 Let it boil for 10 minutes.

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13 Drop the chicken feet and pork ear in boiling mixture until soften.
14 In the same pot, drop the chicken blood. Boil for 2 minutes.
15 Then strain and set aside.
16 Blanch the chicken intestine in a pot for 30 seconds to color
(don’t overcook)
17 Then strain and set aside.
18 Stick all the Bebe Q.
19 And grill, then serve with sauce.
 Knife
 Pot
 Strainer
 Ladle
 Plate
 Bowl
 Barbecue Stick
 Griller
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Recipe name: garlic fried rice
Yield: 12
Ingredients:
 2 kgRice
 1/4 cup cooking Oil
 Water
 3tspMince garlic
 1 cup Crispy garlic
 1 tspSalt
 ¼ groun black Pepper
Procedure
 1 Prepare all ingredients and kitchen tools.
 2 Add the rice in a pot and wash for 3 time and add 8 cups of water.
 3 Cook the rice.
 4 Let it cool.
 5 Cramb/smash rice
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6. Mince garlic
7. Heat a wok and add cooking oil.
8 Sauté mince garlic
9 Mix the rice, continue mixing to avoid burn.
10 then add salt, pepper and crispy garlic.
11 Plate 1cup garlic fried rice and top with crispy garlic
Equipment and cooking tools.
 Pot
 . Wok
 . Laddle
 . Knife
 . Chopping board
 Measuring cups and spoon.
 plate
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Recipe Name: Isaw
Prep: 15 min. Cook: 20 min. Total: 35 min.
Ingredients:
 1kg Chicken intestine
 4cloves garlic
 1\4 cup Sugar
 1\2 teaspoon Ground black pepper
 1 teaspoon Anato powder
 1\4 cup soysauce
 2 cups Water
 8 serving suka
 8 serving sauce
 8 serving Chili oil
Procedure:
1 Prepare all ingredients and kitchen tools.
2 Wash the chicken intestine thoroughly.
3 Mince the garlic.
4 Boil water in a cooking pot.
5 Add garlic, sugar ground black pepper, anato powder and soy sauce.
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6 Let boil for 10min.
7 Reduce heat in medium low.
8 Carefully drop the chicken intestine then Blanche for 1min.
9 Strain the chicken intestine and set aside.
10 Let it cool.
11 Stick the isaw in the skewer.
12 Grill the isaw.
13 Serve with suka, chili oil and sauce.
 Chopping Board
 Knife
 Pot
 Strainer
 Ladle
 Plate
 Bowl
 Saucer
 Barbecue Stick
 Griller
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Recipe Name: Chicken feet
Prep: 1 hr. Cook: 1 hr. Total: 2 hr.
Ingredients:
 500g Chicken feet
 4cloves garlic
 1\4 cup Sugar
 2 cups Water
 4 serving suka
 4 serving sauce
Procedure:
2 Wash the chicken feet thoroughly.
3 Mince the garlic.

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8 Carefully drop the chicken feet then Blanche for 1min.
9 Strain the chicken intestine and set aside.
10 Let it cool.
11 Stick the paa in the skewer.
12 Grill the paa.
 Chopping Board
 Knife
 Pot
 Strainer
 Ladle
 Plate
 Bowl
 Saucer
 Barbecue Stick
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 Griller
Recipe Name: Beta max
Prep: 15 min. Cook: 20 min. Total: 35 min.
Ingredients:
 500g beta max
 4cloves garlic
 1\4 cup Sugar
 2 cups Water
 5 serving suka
 5 serving sauce
Procedure:
2 Wash the beta max thoroughly

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3 Mince the garlic.
8 Carefully drop the beta max then blanche for 1min.
9 Strain the beta max and set aside.
10 Let it cool.
11 Stick the beta max in the skewer.
12 Grill the beta max.
 Chopping Board
 Knife
 Pot
 Strainer
 Ladle
 Plate
 Bowl
 Saucer
 Barbecue Stick
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 Griller
Recipe Name: Fried Tofu
Prep: min. Cook: min. Total: 35 min.
Ingredients:
 5pcs tofu
 1\4 cup flour
 1\4 cup starch
 1 1\2 cup cooking oil
 1 tspn Salt
 1\2 tspn Pepper
 1\2 tspn Garlic powder
 4 serving Sweet and sour sauce
 1\8 cup water
Procedure:
1 Prepare ingredients and kitchen tools.
2 Cut tofu into 5 pieces.
3 In a large bowl, mix starch, flour, pepper, garlic powder and salt. Mix well.
4 Dredge the tofu in to the mixture, then set aside.

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5 Add the water into the flour mixture.
6 Heat pan then add cooking oil.
7 Dredge the tofu into the wet flour mixture, then fry.
8 Let it fry for about 10min or till golden brown.
9 Strain the tofu in the strainer.
10 Stick the tofu into the skewer
11 Then serve with sweet and sour sauce.
 Strainer
 Knife
 Chopping board
 Mixing bowl
 Tong
 Saucer
 Plate
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Recipe Name: Lumpiang togi
Ingredients:
 2 packs Soy beans sprout
 500 g Sliced mixed veg
 125 g Ground pork
 1 pc onion
 4 cloves garlic
 2 tspn Salt
 1 tspn pepper
 1 pack Lumpia wrapper
 1 pc egg
Procedure:
2 Wash the soy bean sprout and sliced mixed vegetables

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3 Slice onion and garlic
4 Separate lumpia wrapper
5 Heat the pan and add the cooking oil
6 Saute onion and garlic till translucent
7 Then add ground pork, then saute till golden brown.
8 Add a soy bean sprout, then saute for 2mins.
9 Then add the mixed vegetable with salt and pepper.
10 Cook for another 1min
11 Remove it to the pan, then set aside. To let it cool.
12 Wrap the cooked vegetable in the spring roll wrapper
13 Seal it with egg
14 Heat a cooking pot, then pour the remaining cooking oil.
15 Deep fry the lumpia till the color of the wrapper turn golden brown.
16 Remove from the cooking pot then place in a container with paper towel to absorbed
extra oil.
17 Transfer in a serving plate, then serve with vinegar and sweet and sour sauce
 Knife
 Chopping board
 Tong
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 Saucer
 Plate
 Mixing bowl
 Cooking pan
 Cooking pot
 Paper towel
 Container
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Recipe Name: Dynamite
Ingredients:
 250 g green chili
 1 pack Lumpia wrapper
 82.5 g cheese
 125 g Ground pork
 1 pc onion
 2 cloves garlic
 5 serving suka

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Procedure:
2 Wash the green chilis
3 Remove the seeds from the chilli’s
4 Slice onion and garlic
5 Separate lumpia wrapper
6 In a mixing bowl, add ground pork, onion and garlic
7 Slice the cheese in sticks
8 Stuffed the ground pork mixture and cheese stick inside chilis
9 Wrap the green chili in the spring roll wrapper
10 Heat a cooking pot, then pour the remaining cooking oil.
11 Deep fry the dynamite till the color of the wrapper turn golden brown.
12 Remove from the cooking pot then place in a container with paper towel to
absorbed extra oil.
13 Transfer in a serving plate, then serve with vinegar and sweet and sour sauce.
 Knife
 Chopping board
 Tong
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 Saucer
 Plate
 Mixing bowl
 Cooking pot
 Paper towel
 Container
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Recipe Name: Kikiam
Ingredients:
 500 g kikiam
 6 serving suka
Procedure:
2 Heat the cooking oil in the pot.
3 Fry the kikiam till golden brown.
4 Strain the kikiam to remove excess oil
5 Serve with suka and sweet and sour sauce.
1. Cooking pot
2. Strainer
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3. Container
4. Plate
5. Saucer
6. Measuring Cup
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Recipe Name: Fish balls
Ingredients:
 500 g Fish balls
 6 serving suka
Procedure:
1. Prepare ingredients and kitchen tools.
2. Heat the cooking oil in the pot.
3. Fry the fish balls till golden brown.
4. Strain the fish balls to remove excess oil
5. Serve with suka and sweet and sour sauce.

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Recipe Name: Squid balls
Ingredients:
 500 g Squid balls
 4 serving suka
Procedure:
3 Fry the squid balls till golden brown.
4 Strain the squid balls to remove excess oil
5 Serve with suka and sweet and sour sauce.

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Recipe Name: Kwek kwek
Ingredients:
 15 pcs Quail egg
 1tspn Anato powder
 1\4 cup flour
 1\4 cup starch
 1\2 tspn Garlic powder
 1 tspn Salt
 1\2 tspn Pepper
 1\8 cup water
Procedure:
2 Boil 3cups of water.
3 Carefully add the egg in the boiling water
4 Cover it with cheese cloth

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5 Reduce the heat then cook for 5min.
6 Blanch the egg in cold water.
7 Remove the egg shells in running water.
8 In a mixing bowl, combine anato powder, flour, starch, garlic powder, salt and
pepper.
9 Dredge the egg into flour mixture then set aside.
10 Add water into flour mixture.
12 Dredge the egg in the wet flour mixture then fry.
13 Strain the kwek kwek to remove excess oil
14 Serve with sauce.
 Cooking pot
 Strainer
 Container
 Plate
 Saucer
 Mixing bowl
 Whisk
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Recipe Name: samalamig
No. of Servings: 12\3 servings
Ingredients:
 2 pack Palamig powder
 12 g Gulaman powder
 200 g Sugar
 250 g Ice
 2 1\2 Lt Water
Procedure:
2 In a pot, add a 1 liter of water and gulaman powder then mix well.
3 Then put the pot in the stove to boil.
4 After boiling, put the gulaman in a container.
5 In a container add the 1.5 Liter of water and mix it with palamig powder and sugar.
 Chopping board
 Knife
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 Container
 Pot
 Pitcher
 glass
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Recipe Name: Buko juice
No. of Servings: 12\3 servings
Ingredients:
 3 pcs Buko
 500 g ice
 125 g sugar
 1 Lt Water
Procedure:
2 Open the buko then separate the buko water.
3 Shred the buko meat then set aside.
4 In a container, add the buko water with water.
5 Add the sugar and the buko meat then mix it well.
6 Add the ice.
7 Serve it per glass or per pitcher.

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 Chopping board
 Knife
 Container
 Pitcher
 Glass
 Shredder
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Recipe Name: Sweet and sour sauce
No. of Servings: 140 servings
Ingredients:
 125 g Cornstarch
 160ml pineapple juice
 4 pcs chili
 100ml vinegar
 100grams sugar
 75grams ketchup
 25ml soy sauce
 2 pcs Onion
 250 ml water
Procedure:
1. Prepare ingredients and kitchen tools

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2. Combine the sugar, ketchup, vinegar, and soy sauce in a bowl.
3. Mix the combined ingredients using a balloon whisk or fork.
4. Heat a saucepan then pour-in the sugar-ketchup-vinegar-soy sauce mixture.
5 Stir once in a while and bring to a boil.
6. Pour-in the cornstarch diluted in water then continue stirring until the texture
becomes thick.
7. Turn of the heat and transfer the sweet and sour sauce to a sauce bowl then
serve.
Pan
Whisk
Bowl
Saucers
Spatula
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Recipe Name: Suka / Vinegar
Prep: 15 mins. Cook: Total: 15 mins.
Ingredients:
• ½ gal. Vinegar
• 2 heads Garlic
• ¼ cup Salt
• ½ tsp. Ground Black Pepper
• 5 pcs. Chili
• ½ cup Brown Sugar
• ½ L Water
Procedure
2. Remove the garlic skin.
3. In a blender, put the garlic, chili, salt, ground black pepper and vinegar.
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4. Blend for 1 minute.
5. Then add sugar and water.
6. Blend for another 3 minutes.
1. Blender
2. Knife
3. Measuring Cups and Spoons
4. Spoon
5. Saucer
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Recipe Name: Sauce
Prep: 5 mins. Cook: 15 mins Total: 20 mins.
Ingredients:
• 2 pcs. Knorr Chicken Cubes
• 2 cups Barbeque Broth
• ½ kg. Brown Sugar
• 1 cup Cornstarch
• ½ cup Soy Sauce
• 1 cup Onion
• ½ cup mince Garlic
• 3 L Water
• 3 tbsp. Cooking Oil
• 1 cup Ketchup
• 1 tsp. Ground Black Pepper
• ½ cup White Vinegar

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Procedure
2. Mince the garlic and onion.
3. Heat a pot, add cooking oil.
4. Sauté onion and garlic.
5. Add cornstarch and keep stirring.
6. Add knorr chicken cubes.
7. Then add barbeque broth and water little by little to avoid lumps.
8. Then add ketchup, pepper, soy sauce, brown sugar and vinegar.
9. Keep stirring and lower the heat in medium high heat
10. Simmer for 12 minutes.
1. Pot
2. Ladle
3. Whisk
4. Measuring Cups and Spoon
5. Chopping Board
6. Knife
7. Bowl
8. Saucer
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Recipe Name: Chili Oil
Prep: 20 mins. Cook: 20 mins. Total: 40 mins.
Ingredients:
• ½ kg. Onion
• ½ kg. Chili
• ½ kg. Garlic
• 1 l. Oil
Procedure
1. Prepare the ingredients and kitchen tools.
2. Remove the onion and garlic skin.
3. Slice the chili.
4. In a food processor, mince the onion, garlic and chili.
5. Heat a pan, add oil.
6. In a medium heat, add mince onion, garlic and chili.
7. Simmer for 15 minutes in a very low heat.

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 Food Processor
 Wok
 Knife
 Saucer
 Chopping Board
 Spatula
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B. TIME MOTION STUDY
ORDERING
❏ The customer will go to store and choose his or her order at the counter (60sec)
❏ Suggesting best sellers of the house (30sec)
❏ Repeating the orders (20sec)
❏ Preparation of product (5min)
❏ Assembling the plating of the order (20sec)
COOKING PROCESS
❏ Clean and sanitize prep areas first (20min)
❏ Preparation of the cooking ingredients by washing and chopping vegetables
(5min)
❏ Cutting meat and other meal preparation (20min)
❏ Setting up workstation and ingredients (10min)
❏ Checking the needs of the kitchen (5min)
❏ Replenishing the stocks (2min)

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❏ Proceed with the basic cooking duties (20min)
❏ Prepare simple dishes (20min)
❏ Assist in creating menus (2min
C. Physical structure- this contains the architectural plan of the business which
includes:
Exterior Perspectives
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Interior Perspectives (Kitchen, Dining, and essential areas)

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Dining Area
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Essential Area
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Kitchen Area
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Floor Plan Layout (with Measurements)

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Other essential parts: Electrical layout, plumbing, elevation

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WATER LINE LAYOUT
SEWER LINE LAYOUT

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SUMMARY OF COST
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D. Flow of Materials and personnel – this may include

Flow of raw food from the dock, to storage, to preparation, and to service
STORAGE
PREPARATION RECEIVING
EXECUTION DELIVERY
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•Movement of employees from one functional area of the kitchen to another.
SERVICE
MEAL
CLEANING COOKING
FOOD
STORAGE/
RECEIVIN PREPARATI
G ON
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Flow of dishes through the dishwashing system and back to service area
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E. Machineries and Equipment – this includes all the necessary machines and
equipment that must be used throughout the operation cycle.
Unit Total
Description Function Quantity Cost Cost
Gas stove is a stove that is fueled
by combustible gas such as
 Gas syngas, natural gas, propane,
butane, liquefied petroleum gas 1 1,500 1,500
or other flammable gas. Before
the advent of gas, cooking stoves
relied on solid fuels such as coal
or wood.
Microwaves are produced inside

the oven by an electron tube
called a magnetron. The
microwaves are reflected within
the metal interior of the oven
 Microwave where they are absorbed by food.
Microwaves 1 2,700 2,700
cause water molecules in food to
vibrate, producing heat that cooks
the food.
An electric kettle is an electrical

 Electric Kettle appliance that has a self-
contained heating unit for heating 1 500 500
water and automatically switches
off when the water reaches
boiling point or at a preset
temperature below 100 °C
A casserole is a round or oval
 Casserole shaped baking dish with a lid that
is used to cook a wide variety of
ingredients that are made into
the food dish often referred to 3 2000 6000
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A casserole is a round or oval

 Casserole shaped baking dish with a lid that
is used to cook a wide variety of
ingredients that are made into
the food dish often referred to 3 2000 6000
A home appliance consisting of a
thermally insulated compartment
and a heat pump (mechanical,
electronic or chemical) that
 Chest Freezer transfers heat from its inside to
its external environment so that 1 18,000 18,000
its inside is cooled to a
temperature below the room
temperature.
 Rice Cooker A rice cooker or rice steamer is an

automated kitchen appliance
designed to boil or steam rice. It
consists of a heat source, 1 889 889
a cooking bowl, and a thermostat.
The thermostat measures the
temperature of the cooking bowl
and controls the heat.
Description Function Quantity Unit Total

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Cost Cost
A pressure cooker is a sealed
chamber that traps the stream
generated as its content are
heated. As steam builds, pressure
 Pressure Cooker increases, driving the boiling point
of water past 212°F. In general, 1 999 999
this higher temperature shortens
cooking times and due to a lack of
evaporation, extracts flavor more
efficiently from foods.
 Kitchen Stove
A kitchen stove, often called
simply a stove or a cooker, is a
kitchen appliance designed for 1 1,399 1,399
the purpose of cooking food.
A frying pan, frypan, or skillet is a

flat-bottomed pan used for frying,
 Frying pan searing, and browning foods. It is
typically 20 to 30 cm (8 to 12 in) 2 588 588
in diameter with relatively low
sides that flare outwards, a long
handle, and no lid
 Saucepan A saucepan has many uses, 1

including preparation processes 999 999
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such as boiling water, for making

sauces and soups, or for braising
foods. Saucepans are very similar
to saucier pans as both are used
to perform similar tasks. The
saucier pan is shorter in height
and is made with sloping sides
instead of straight sides.
 Pot Holder
A pot-holder is a piece of textile
(often quilted) or silicone used to 3 50 150
cover the hand when holding hot
kitchen cooking equipment,
like pots and pans.
 Streamer
A food steamer or steam cooker is

a small kitchen appliance used to
cook or prepare various foods
with steam heat by means of
holding the food in a closed vessel 1 699 699
reducing steam escape.
Unit Total
Description Function Quantity Cost Cost
The mortar is the bowl usually
made out of wood, granite, metal,
brushed stainless steel, marble, or
ceramic and the pestle is the tool
 Pestle used to crush and mash the
ingredients. From whipping up a
batch of fresh guacamole to 1 100 100
crushing garlic, a mortar
and pestle are the kitchen tool
you never knew you really
needed.
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F.Utensils - this includes all the necessary utensils (kitchen and dining)
that must be used throughout the operation and production process
Description Function Quantity Unit Cost Total Cost
 Chef knife

Knife A knife is a tool or weapon with a
cutting edge or blade, often attached to a
handle or hilt. Larger chef's knives are used
for cutting meat, dicing vegetables, 5 279 1,395
disjointing some cuts, slicing herbs, and
chopping nuts. Carving knives are used for
slicing and carving dense meats. Slicing
knives are used for cutting thinner slices of
roast, fruit and vegetables.
 Chopping board

Chopping board A cutting board (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. is a kitchen 2 235 470
utensil used as a protective surface on which
to cut or slice things. Cutting boards are
often made of wood, plastic or cork.
Glass cutting boards are also available, and
although easy to clean, may dull or damage a
knife during use.
 Vegetable peeler A peeler (vegetable scraper) is a (the "skin" 1 57 57

or "peel") of some vegetables such as
potatoes, broccoli stalks, and carrots, and
fruits such as apples and pears. If
you apply little pressure to peel fruit or
vegetable skin, the peeler will slice thin slices
of sweet potato, hard cheese, or cucumber.
Gently press down the peeler and slide the
vegetable or fruit's full length to peel off the
skin kitchen tool consisting of a metal blade
with a slot with a sharp edge attached to a
handle, used to remove the outer layer
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 Grater
A grater, also known as a shredder, is a

kitchen utensil used to grate foods into fine 1 189 189
pieces. The modern grater was invented by
François Boullier in the 1540s, originally to
grate cheese.
 Kitchen scales A kitchen scale is specifically designed to 1 99 99

measure various ingredients that are used
for preparing all sorts of dishes. It can
quantify liquid, dry, chopped or mixed
ingredients and give the accurate
measurement.
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A measuring spoon is a spoon used to

 Measuring spoon measure an amount of an ingredient,
either liquid or dry, when cooking. 1 179 179
Measuring spoons may be made of plastic,
metal, and other materials. They are
available in many sizes, including the
teaspoon and tablespoon.
 Measuring cups A measuring cup or measuring jug is a

kitchen utensil used primarily
to measure the volume of liquid or bulk
solid cooking ingredients such as flour and
sugar, especially for volumes from about
1 190 190
50 mL (2 fl oz) upwards. ... Measuring
cups may be made of plastic, glass, or
metal.
 Mixing bowl A mixing bowl is a bowl used for mixing of 3 150 450

ingredients Mixing bowls are used for
storage, working doughs, mixing dry
ingredients, mixing salads, organizing, and
more. The kitchen needs several bowls in
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different sizes. Mixing bowls and colanders,

basic kitchen utensils in foodservice. When
we think of kitchen utensils there is one
that is in all professional kitchens; mixing
bowls. Bowls are versatile tools in the
kitchen which help us to handle and
prepare food.
A spoon is a utensil consisting of a small

 Spoon shallow bowl (also known as a head), oval
or round, at the end of a handle. A type of
cutlery (sometimes called flatware in the
United States), especially as part of a place 50 15 750
setting, it is used primarily for transferring
food to the mouth.
In cutlery or kitchenware, a fork (from the

 fork Latin furca ("pitchfork")) is a utensil, now
usually made of metal, whose long handle
terminates in a head that branches into
several narrow and often slightly curved 50 15 750
tines with which one can spear foods either
to hold them to cut with a knife or to lift
them to the mouth.
 strainer A kitchen device that is most used to strain 2 100 200

liquids away from other ingredients but
also to occasionally sift fine ingredients
away from larger ingredients.
The Strainer may be formed as a spoon-
shaped utensil or a basket-
shaped strainer from various materials
such as metal, nylon or cloth.
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A plate is a broad, concave, but mainly flat

 plate vessel on which food can be served.
A plate can also be used for ceremonial or
decorative purposes. Most plates are
circular, but they may be any shape, or 100 25 2,500
made of any water-resistant
material. ... Plates in wood, pottery and
metal go back into antiquity in many
cultures.
G. Furniture and fixtures are larger items of movable equipment that are used to furnish an
office. Examples are bookcases, chairs, desks, filing cabinets, and tables. This is a
commonly-used fixed asset classification that is categorized as a long-term asset on an
organization's balance sheet.
Description Function Quantity Unit Cost Total Cost
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It is a type of seat. Most restaurant
chairs are standard, four-legged,
Chair straight-backed designs used to
provide short-term seating for
customers. The term doesn't refer to 60 1,500 90,000
one particular type of chair, but rather,
a general reference to several different
types of chairs used for this purpose.
A chair is a piece of furniture. It is used
for sitting on and it can also be used
for standing on, if you can't reach
something. They usually have four legs
to support the weight.
Where the food is placed and another

Short Table two to 4 people can occupy it. 15 3,000 45,000
LongTable Where the food is placed and the 5 5,000 25,000

maximum people can occupy is 6.
Uses. Their primary function is to

Bamboo Placemat protect the dinner table from water 60 95 5,700
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marks, food stains or heat damage.

They also serve as decoration,
especially placemats made from lace
or silk.
Similar to how lighting can set the 25 590 14,750

Overhead Hanging Lights mood, lighting can also increase
restaurant sales. By properly setting
the mood, lights influence customers to
enjoy a lengthy dining experience,
which will hopefully lead to a larger
order, too. The longer customers
spend in an establishment, the more
likely they are to spend more money.
Proper lighting can also help sell
products by making the food look more
appealing. For greater effect, lighting
should be placed in areas where it can
dramatically accentuate bar and food
items.
Air conditioning is the process of
Split Type Air conditioner (2.5 removing heat and controlling the 2 66,000 132, 000
hp) humidity as well as removing dust in
some cases of the air within a building
or vehicle to achieve a more
comfortable interior environment.
When you run a restaurant, you want

Ceiling Fan your guests to be as comfortable as 5 1,600 8,000
possible and modern ceiling fans can
help by keeping the air moving so
your restaurant doesn't get too hot
and stuffy. Even if you don't need the
cooling power, fans still look great
and add to the atmosphere in your
eatery.
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A vase is an open
WoodenVasewithLeaves container. ... Even wood has 25 500 12,500
been used to make vases,
either by using tree species
that naturally resist rot, such
as teak, or by applying a
protective coating to
conventional wood or plastic.
Vases are often decorated,
and they are often used to
hold cut flowers.
H. Supplies
In the schedule board, you can do 1 Php Php
the following tasks and activities: 385.00 385.00
View your organization's daily,
weekly, and monthly schedule
of service activities. View work
schedules and service activity
schedules for a
variety of resources. Schedule servic
Schedule board e activities. Change the status of an
n the schedule board, you existing service activity.
can do the following
asks and activities
Trash cans are an integral part of keeping2 your Php Php

house or workspace clean and tidy. There's a 120.00 240.00
can for everyone's needs: some trash cans
foot pedals to open the lid while others have swing
tops to quickly and easily discard trash. Having the
proper equipment applies to waste management
just as it does to other areas of successful business
operations.
Office trash can

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Trash Cans. Every
business generates trash and
garbage that require attention on a
regular basis to maintain cleanliness,
safety and health in the workplace or
home.
Bond paper is a high-quality durable 5 Php Php

writing paper similar to bank paper but having a150.00 750.00
weight greater than 50 g/m 2. The
most common weights are 60 g/m 2
(16 lb), 75 g/m 2(20 lb) and 90 g/m 2
(24 lb).
Bond paper
The name comes from its having
originally been made for
documents such as
government bonds
computing, a printer is a peripheral 1 Php Php
machine which makes a persistent 7,450.00 7,450.00
representation of graphics or text,
usually on paper. While most output
is human-readable, bar code printers
are an example of an expanded use
for printers. The different types of
Canon printer printers include 3D printer,
Use a Printer you to select one inkjet printer, laser printer, thermal
option from several paper printer, etc.
size choices.
The use of computers on a regular basis 1
in our Php
life Php
is very important. Technically in daily 32,000.00 32,000.00
life computer is used to convert raw
facts and data into meaningful
information and knowledge.
Computer science is explored and
challenged by humans daily.
Computer The computer is like an electronic
Using the Internet, computers magical device for our life.
connect and communicate with
each other, primarily using the
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TCP/IP (Transmission
Control
Protocol / Internet Protocol).
Ball pens or ball point pens as 2 Php 50.00 Php
they are called are excellent pens in Box 100.00
their own right that can be used es
extensively for day to day writing
purposes. Unlike many other
types of pens that are currently
available in the market, these pens
offer a great writing experience
Ballpen without actually being too much
A ballpoint pen, also known high on maintenance.
as a biro or ball pen, is a pen
that dispenses ink over a meta
ball at its point, i.e. over a
"ball point".
Most of us have a drawer full of 20 Php 5.00 Php
papers and documents. Whether 100.00
you’re an office worker or a student,
a good organizer is a must-have for
your home. Folders are a great way
to organize your papers in a way
that makes them easy to find
Folder
a folding cover or holder,
typically made of stiff paper
or cardboard, for storing loose
papers.
USB stands for Universal Serial Bus, 2 Php Php

an industry standard for 300.00 600.00
short-distance digital data
USB communications. USB ports allow
Universal Serial Bus (USB) is USB devices to be connected to each
an industry standard that other with and transfer digital data
establishes specifications over USB cables. They can also
for cables and connectors and
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protocols for connection,

supply electric power across the cable
communication and power to devices that need it.
supply (interfacing) between
computers, peripherals and
other computers. A broad
variety of USB hardware exists, including
eleven different connectors, of
which USB-C is the most
recent.
I. Utilities Requirement
1. Electricity Provider – Olongapo Electricity Distribution Company, Inc
2 Water Supply – Subic Water

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3. Telecommunication Company – PLDT Philippines Long Distance Telephone Company
4. LPG Provider – Petron Gasul
J. PRODUCTION SUMMARY
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PRODUCTION SUMMARY 2022
Menu Items Demand Percentage Annual Market Annual Monthl Daily

Share Production y
Fishball/Squidball 49 31.4% 15,096 4,740 395 13
/
Kikiam/Kwek-
kwek
Betamax 30 19.2% 15,096 2,898 242 8
Bebe Q 20 12.8% 15,096 1,932 161 5
Pares 57 36.5% 15,096 5,510 459 15
Share Production y
/
Kikiam/Kwek-
kwek
Betamax 30 19.2% 15,428 2,962 247 8
Bebe Q 20 12.8% 15,428 1,975 165 6
Pares 57 36.5% 15,428 5,631 469 16

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Share Production y
/
Kikiam/Kwek-
kwek
Betamax 30 19.2% 16,112 3,094 258 9
Bebe Q 20 12.8% 16,112 2,062 172 6
Pares 57 36.5% 16,112 5,881 490 16
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Recipe and Costing for each Food Items

Recipe Number: ___1___
Recipe Name: overload _
Yield/Servings: ___12____
As Purchase As Consume
overload Quantit
Quantity UOM Price UOM Price
y
pork liver 1 kg. Php187 ¼ kg. Php46.75
pork belly 1 kg. Php280 ½ kg. Php140
bone marrow 2.5 kg. Php100 2.5 kg. Php100
chicharon bulaklak 1 kg. Php140 ½ kg. Php70
pig brain 1 kg. Php200 ½ kg. Php100
beef cubed 1 kg. Php300 ½ kg. Php150
pack/pc
knorr beef cube 1/6 Php32 1 piece Php5.33
s.
pack/pc
star anise 1/20 Php40 2 pcs. Php4
s.
brown sugar 1 kg. Php47 ¼ kg. Php11.75
scallions ½/2 kg./cups Php60 ½ cup Php15
ginger 2 thumbs Php15 2 thumbs Php15
gal./tbsp
soy sauce ½/121 Php87 5 tbsp. Php3.60
.
oyster 750/50 g./tbsp. Php187 3 tbsp. Php11.22
onion 500/8 g./pcs. Php50 2 piece Php12.5
garlic ¼/4 kg. /pcs. Php20 5 cloves Php5
water 2½ cups 2½ cups
corn starch 1/4 kg./cups Php40 1 cup Php10
oil 1/64 L/tbsp. Php70 3 tbsp. Php3.28
salt ¼ kg. Php20 ¼ tsp. Php0.11
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black pepper ¼ kg. Php100 1 tsp. Php2.08

sibut 1 pack Php25 ¼ pack Php6.25
rice 1/4 kg./cups Php48 8 cups Php96
TOTAL COST Php 807.87
BUFFER MARGIN 80.78
EXTENDED COST 888.65
FOOD COST PERCENTAGE 2
SUGGESTED SELLING PRICE Php1,777.3
SERVINGS/PORTIONS 12
SUGGESTED SELLING PRICE PER PORTION Php148.10

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Recipe Name: Pares Regular

Yield/Servings: ___35____
Pares Regular
Quantity UOM Price Quantity UOM Price
beef cubed 1 Kg Php300 1 kg Php300
knorr beef cube 6 Pcs Php32 2 Pcs Php10.66
beef feet/tendon/skin 1 Kg Php100 750 G Php75
star anise 20 Pcs Php40 10 Pcs Php20
brown sugar 1 Kg Php47 ¼ Kg Php11.75
scallions ¼ Kg Php30 ½ Cup Php15
sibot 1 Pack Php25 ½ Pack Php12.5
coriander seed 50 G Php22 500 G Php220
tamarind powder 1 Kg Php385 4 Tbsp Php22.38
garlic 10 Cloves Php10 5 Cloves Php5
oyster 750 ml Php187 ¼ Cups Php15.58
soysauce ½ Gal Php87 ¼/4 Tbsp Php2.88
ginger 50 g Php15 2/30 G Php9
onion 2 cups 50 ½ Cup Php12.5
water 2½ cups 2½ Cups
oil 1 L Php70 3 Tbsp Php3.28
cornstarch 1/4 kg Php40 ¼ Cup Php2.5
salt ¼ kg Php20 1 Tbsp Php1.25
pepper ¼/ kg Php100 2 Tsp Php4.17
egg 30 Pcs Php160 12 Pcs Php64
rice 1/4 kg Php48 24 Cups Php288
chili oil 1 serving Php0.86 35 serving Php30.1
TOTAL COST 1,125.55
BUFFER MARGIN 112.55
GORDON COLLEGE
EXTENDED COST 1,238.10

SUGGESTED SELLING PRICE 2,476.21
SUGGESTED SELLING PRICE PER PORTION 70.74

Recipe Name: Mami Pares
GORDON COLLEGE
Yield/Servings: __30___
Mami Pares
beef cubed 1 kg Php300 500 g Php150
beef 500
1 kg Php100 g Php50
feet/tendon/skin
brown sugar 1 kg Php47 500 g Price23.5
sibot 1 pack Php25 1 pack Php25
coriander seed 100 g Php44 4 tbsp Php26.4
oyster 750 ml Php187 125 ml Price31.66
ginger 50 g Php15 2 Tbsp Php9
oil 1 L Php70 1 Tbsp Php1.05
cornstarch 1 kg Php40 2 Cup Price20
tamarind powder 1 kg Php385 6 tbsp Php34.65
beef feet bone 1.25 kg. Php125 1.25 kg Php125
beef bone 1 kg. Php80 1 kg Php80
knorr beef cube 6 pcs Php32 4 piece Php21.33
star anise 20 pcs Php40 2 pcs Php4
scallions 2 cups Php60 2 cups Php60
soy sauce 1 L Php87 4 tbsp Php5.44
onion 8 pcs Php50 3 pcs. Php18.75
GORDON COLLEGE
garlic 250 g Php20 2 tbsp Php2.5

water 12 liters 12 liters
salt 250 g Php20 62.5 g Php5
egg 30 pcs Php160 15 pcs. Php80
crispy garlic 500 g Php87 450 g Php78.3
pepper 250 g Php100 5 tsp. Php10.42
fresh noodles 1 pack Php10 15 pack Php150
chili oil 1 serving Php0.86 30 serving Php25.8
GORDON COLLEGE

Recipe Name: Suka
Suka Quantit
y
vinegar ½ gal Php72 ½ gal Php72
garlic 1 head Php7 2 heads Php14
salt ¼ kg Php20 ¼ cup Php5
pepper ¼ kg. Php100 ½ tsp Php1.04
chili 40 pcs Php20 5 pcs Php2.5
sugar 1 Kg Php47 ½ cup Php5.88
water ½ L ½ L
TOTAL COST Php100.42

SUGGESTED SELLING PRICE Php220.92
GORDON COLLEGE

Recipe Name: Chili oil
Chili oil
chili ½ kg Php75 ½ kg Php75
garlic ½ kg Php40 ½ kg Php40
onion ½ kg Php50 ½ kg Php50
cooking oil 1 L Php70 1 L Php70
TOTAL COST Php235
BUFFER MARGIN 23.5
EXTENDED COST 258.5
SUGGESTED SELLING PRICE Php517
GORDON COLLEGE

Recipe Name: Sauce
Sauce Quanti
ty
knorr chicken cube 6 pcs Php30 2 piece Php10
barbeque broth 2 cups 2 cups
brown sugar 1 kg Php47 ½ kg. Php23.5
cornstarch 1 kg Php40 1 cup Php10
soy sauce ½ gal Php87 ½ cup Php11.6
onion 500 g. Php50 250 g Php25
garlic ¼ kg Php20 ½ cup Php10
water 3 L Php 3 L
cooking oil 1 L Php70 3 tbsp Php3
ketsup 350 ml Php18 1 cup Php12.50
pepper ¼ kg Php100 1 tsp Php2.08
vinegar ½ gal Php72 8 tbsp Php4.76
TOTAL COST Php112.44
SUGGESTED SELLING PRICE Php247.36
GORDON COLLEGE

Recipe Name: paa
paa As Purchased As consumed
Food Item Quantity Unit Cost Quantity Unit Cost
Chicken feet 1kg 120 500g 60
garlic 10 cloves 10 4cloves 4
Sugar 250 g 47 1\4 cup 11.75
Ground black 250 g 100 1\2 teaspoon 1
pepper
Anato powder 10 g 10 1 teaspoon 5
soysauce 500 ml 26 1\4 cup 3.25
Water cups 2 cups 2 cups
suka 1 serving Php2.94 4 serving 11.76
sauce 1 serving Php3.86 4 serving 15.44
Chili oil 1 serving Php0.86 4 Serving 3.44
Total Cost 115.64
Buffer Margin 10 % 11.56
Extended Cost 127.2
Food Cost Percentage 2
Suggested Selling Price 254.4
Servings/Portion 4
Suggested Selling Price Per Portion 63.6
GORDON COLLEGE

Recipe Name: Beta max
Beta max As Purchased As consumed
Chicken blood 1kg 80 500g 40
Sugar 250 g 47 1\4 cup 11.75
pepper
Water cups 2 cups
Chili oil 1 serving Php0.86 5 serving 4.3
Total Cost 103.3
Extended Cost 113.63
Servings/Portion 5

GORDON COLLEGE
Recipe Name: isaw

isaw As Purchased As consumed
Chicken 1kg 80 1kg 80
intestine
Sugar 250 g 47 1\4 cup 11.75
pepper
Water cups 2 cups 2 cups
Chili oil 1 serving Php0.86 8 serving 6.88
Total Cost 166.28
Extended Cost 182.9
Servings/Portion 8

Recipe Name: bebeQ
GORDON COLLEGE
bebeQ As Purchased As consumed
Chicken blood 1kg 80 300 g 24
Chicken 1kg 80 400 g 32
Intestine
Chicken feet 1kg 120 375 g 45
garlic 10 cloves 10 10 cloves 10
Sugar 250 g 47 125 g 23.5
Ground black 250 g 100 1 tbspn 6
pepper
Anato powder 10 g 10 1 1\2 tbspn 22.5
soysauce 500 ml 26 125 ml 6.5
Water cups 4 cups
Suka 1 serving Php2.94 8 servings 23.52
sauce 1 serving Php3.86 8servings 30.88
Chili oil 1 serving Php0.86 8 servings 6.88
Total Cost 230.78
Servings/Portion 4

Recipe Name: Fried Tofu
GORDON COLLEGE
Fried Tofu As Purchased As consumed

tofu 5pcs 25 5pcs 25
flour 250 g 40 1\4 cup 10
starch 250 g 40 1\4 cup 10
Cooking oil 1000 ml 70 1 1\2 cup 26.25
Salt 250 g 20 1 tspn 0.4
Pepper 50 g 25 1\2 tspn 1.25
Garlic powder 50 g 20 1\2 tspn 1
Sweet and 1 serving 1.59 4 serving 6.36
sour sauce
water 1\8 cup
Total Cost 80.26
Extended Cost 88.28
Servings/Portion 4

Recipe Name: Lumpiang togi
Lumpiang togi As Purchased As consumed
GORDON COLLEGE
Soy beans 2 packs 20 2 packs 20

Sliced mixed 500 g 40 500 g 40
veg
Ground pork 1000g 287 125 g 35.87
onion 1pc 10 1 pc 10
Salt 250 g 20 2 tspn 0.8
pepper 50 g 25 1 tspn 2.50
Lumpia 1 pack 25 1 pack 25
wrapper
egg 1 pc 5 1 pc 5
sour sauce
Total Cost 175.78
Servings/Portion 4

Recipe Name: dynamite
dynamite As Purchased As consumed
GORDON COLLEGE
Green chili 250 g 30 250 g 30
Lumpia 1 pack 15 1 pack 15

wrapper
cheese 165 g 45 82.5 g 22.49
Ground pork 1000g 287 125 g 35.87
onion 1pc 10 1 pc 10
suka 1 serving 2.94 5 serving 14.7
sour sauce
Total Cost 155.24
Servings/Portion 5

Recipe Name: kikkiam
GORDON COLLEGE
kikkiam As Purchased As consumed
kikkiam 500 g 45 500 g 45
sour sauce
Total Cost 98.43
Servings/Portion 6

Recipe Name: Fish balls
GORDON COLLEGE
Fish balls As Purchased As consumed

Fish balls 500 g 40 500 g 40
sour sauce
Total Cost 93.94
Servings/Portion 6

Recipe Name: Squid balls
GORDON COLLEGE
Squid balls As Purchased As consumed

Squid balls 500 g 52 500 g 52
sour sauce
Total Cost 93.37
Extended Cost 105.7
Servings/Portion 4

Recipe Name: St food mix
St food mix As Purchased As consumed
GORDON COLLEGE

Fishball 500 g 40 312.5 g 25
Kikkiam 500 g 45 250 g 22.5
squid ball 500 g 52 250 g 26
Quail egg 15 pcs 1.50 per pc 15 pcs 22.5
Anato powder 10 g 10 1tspn 5
flour 250 g 40 1\4 cup 10
starch 250 g 40 1\4 cup 10
Salt 250 g 20 1 tspn 0.5
Pepper 50 g 25 1\2 tspn 1.25
sour sauce
water 1\8 cup 1\8 cup
Total Cost 157.95
Servings/Portion 5

Recipe Name: Quail egg
Quail egg As Purchased As consumed
GORDON COLLEGE
Food Item Quantity Cost Quantity Unit Cost

Unit
Quail egg 15 pcs 22.5 15 pcs 22.5
Anato powder 10 g 10 1tspn 5
flour 250 g 40 1\4 cup 10
starch 250 g 40 1\4 cup 10
Salt 250 g 20 1 tspn 0.5
Pepper 50 g 25 1\2 tspn 1.25
sour sauce
water 1\8 cup 1\8 cup
Total Cost 84.47
Extended Cost 92.91
samalamig As Purchased As consumed
Servings/Portion 5
Palamig 1 pack 18 2 pack 36
Suggested
powder Selling Price Per Portion 37.16
Gulaman 24 g 17 12 g 8.49
powder
Sugar 250 g 47 200 g 37.6
Ice 500 g 35 250 g 17.5
Water
Recipe Number: ___19___ 2 1\2 Lt
Recipe Name: samalamig Total Cost 99.59
Yield/Servings: Buffer Margin

____GLASS-12/ 10 %
PITCHER-3 ______ 9.95
3
Servings/Portion - Glass 12
GORDON COLLEGE
S
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vi
n
g
s/
P
or
ti
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-
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st
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S
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GORDON COLLEGE

Recipe Name: Buko juice
Yield/Servings: __GLASS-12/ PITCHER-3___
Buko juice As Purchased As consumed
Buko 1 pc 35 each 3 pcs 105
ice 500 g 35 500 g 35
sugar 250 g 47 125 g 23.5
Water 1 Lt
Total Cost 163.5
Servings/Portion - Glass 12
Servings/Portion - Pitcher 3
GORDON COLLEGE

Recipe Name: Sweet and sour souce
Sweet and As Purchased As consumed
sour souce
Cornstarch 250 g 40 125 g 20
pineapple juice 240 ml 36 160ml 24
chili 10 pcs 10 4 pcs 4
vinegar 1000 ml 46 100ml 4.6
sugar 250 g 47 100grams 18.8
ketchup 320 g 38 75grams 8.90
soy sauce 500 ml 26 25ml 1.3
Onion 2 pc 20 2 pcs 20
water 250 ml 250 ml
Total Cost 101.61
Servings/Portion 140

A Feasibility Study On 1

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A Feasibility Study On 1

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GORDON COLLEGE

COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Mr. John Vincent G. De La Cruz

MR. JOHN VINCENT G. DE LA CRUZ

Approved by the committee on Oral Examination with a grade of ___.

Mr. Mark Alvin V. Lazaro

encouragement to developing this study.

C. Vision and Mission

of beef pares, sandwiches, and other street foods.

the lowest possible price. To provide positive mind and ambiance..

•To introduce new tasty and delectable street foods.

•Be known as the best pares in town.

•To be recognized for providing excellent customer service.

E. Products and Services

Toge, Bebe Q, and Etch. The Kalye is a fast-food restaurant.

F. Atmosphere and design

same time budget friendly restaurant.

Kalye Kusinero will provide these marketing strategies as follows:

A. CURRENT MARKET STUDY

of which can affect the value of real estate.

of populations are ages 35-39 with a figure of 17,130.

AGE GROUP MALE FEMALE TOTAL

Table 2.1 Target Market

The act of determining the number of observations or repetitions to include in a statistical

the researcher's margin of error.

with a figure of 2.6% or 4 respondents.

There are seven questions in the survey.

1. Have you tried eating on establishments that offers street foods?

Figure 2.1 Survey Question

Figure 2.2 Survey Question

3. How much do usually spend for food in a street food?

Figure 2.3 Survey Question

Figure 2.4 Survey Question

Figure 2.5 Survey Question

Figure 2.6 Survey Question

Figure 2.7 Survey Question

Figure 2.8 Survey Question

B. Potential and Demand Market Study

investigation. Each component can be thought of as a separate perspective or standpoint.

YEAR TARGET MARKET DEMAND

YEAR DEMAND SUPPLY

2022 76,458 72,559

2024 79,844 75,772

2026 83,379 79,127

shown in the table below.

COMPETITOR’S SHARE FOR 5 YEARS

above and may be a potential market for the proposed company.

FORECASTED SALES FOR 5 YEARS

Table 2.10 Forecasted Sales

Kusinero got 4.9% and the other is 0.2%

Level 1: (Brand Competition) • None

These establishments offer similar

products, price and services at similar

Level 4 (Generic Competition)  Jollibe, 711

Table 2.11 Environmental Scanning

A. Products and Services

MENU ITEM DESCRIPTION PRICE

Squid Balls Fried squid balls with sauce Php 69.38

Kwek-kwek Breaded quail egg Php 47.54

Pares Regular Pares regular is a simple pares with Php 89.04

Fishball Fried fishball with sauce Php 11.94

Kikiam Fried Kikiam with sauce Php 11.94

Dynamite Green Chili with cheese in a lumpia Php 93.47