Professional Documents
Culture Documents
Ardilles, Andrea
Ambona, Marlen-Joy
Fuggan, Lorraine
Taguiam, Riza
1.O INTRODUCTION
Pancit Lomi is one of the many varieties of Filipino noodle
dishes and this originated from the Chinese dish "Lor Mee"
which is nearly similar in ingredients and preparation. In 1968,
a Filipino-Chinese restaurateur by the name, To Kim Eng
introduced the noodle dish in Lipa City, Batangas, Philippines.
His recipe eventually became a hit among his mahjong co-
players. Subsequently, he established the first lomihan (Lomi
house) in Barangay Marawoy, Lipa City, and earned the title
Lomi King. A bowl of lomi typically has thick egg noodles,
pork liver, fish balls, kikiam, and quail eggs, all swimming in a
thick broth and occasionally topped with a whisked egg.
1.1 MISSION
1.2 VISION
1.3 OBJECTIVES
● To earn for the business growth
● To have a minimum of 50 customers daily
● To have a target income of P3,000.00 daily
● To be a popular lomi in town
● To create jobs for the community members
MANAGEMENT SECTION
2.0 ORGANIZATIONAL CHART
2.1 WORKERS
OWNER/ MANAGER:
CASHIER:
Lorraine Fuggan
COOK:
Zhyron Millan
DISHWASHER:
WAITRESS/SERVER:
· Well-cooked noodles
· Overload toppings
· Budget-friendly
· Delicious
P990.25 in total
PRODUCTION SECTION
5.0 Production Area
Lay-Out
5.1 EQUIPMENT NEEDED
Hairnet
Apron
Cooking gloves
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