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CVCITC
Cagayan Valley Computer and Information Technology College, Inc.

No. 28 Carreon Street, Centro East, Santiago City, Philippines | Telefax: (078) 305-0139
SENIOR HIGH SCHOOL DEPARTMENT
(MOONLIGHT RESTO BAR)

_______________________________________
A BUSINESS PLAN
Presented to
The Faculty of the Under Graduate School
Cagayan Valley Computer and Information Technology College
SHS-Department
In partial Fulfillment
of the Subject SHS_ENTREP: Entrepreneurship
for the
Technical-Vocational-Livelihood Home Economics Strand
By:
ALIAGA, JOHN DAVID B.
CANADA, ARABELLA L.
MILLER, AIZA C.
VICENCIO, JESSLYN J.
Submitted to:
MR. JOHN CHRISTOPHER N. RIVERA
December 2020
MOONLIGHT RESTO BAR Page 1

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APPROVAL SHEET
This business plan attached hereto entitled
“MOONLIGHT RESTO BAR”
is prepared and submitted by John David B. Aliaga, Arabella L.

Canada, Aiza C. Miller, and Jesslyn Vicencio
in partial fulfillment of the requirements for Entrepreneurship

Subject in TECHNICAL-VOCATIONAL-LIVELIHOOD HOME ECONOMICS Strand, is
hereby endorsed for approval.
MR. JOHN CHRISTOPHER RIVERA

Subject Teacher/Adviser
Date Signed
_______________________________________________________________
Accepted and Approved in Partial Fulfillment
of the Requirements for Entrepreneurship Subject in
TECHNICAL-VOCATIONAL-LIVELIHOOD HOME ECONOMICS Strand
MRS. EVELYN G. GANIO, LPT, MST-Math

OIC, SHS Principal
Date Signed
ACKNOWLEDGMENT
From a simple idea and inconceivable thought, who would expect that
we finally made our Business Plan for almost a semester.

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We would like to express our deep sense of gratitude to Sir John
Christopher for helping and developing our entrepreneurial mind as we
create this business plan.
It is a great pleasure for us to present this project to CVCITC as

part of requirement of the Home Economics strand.
To our Almighty God, whom we believe that we cannot create this

business plan without His help and protection of course the wisdom
and knowledge which he gives us.
We take this golden opportunity to thank all our mentors, our

friends, and also our teachers, who with their support and venerated
guidance made this training a real success. We express our sincere
thanks to teachers of CVCITC who in spite of their busy schedule have
lent their precious time for helping out us to understand how to make
a business plan.
To our dearest parents, the reason why we keep on striving harder to

finish our study, who keep on motivating us, who keep on loving us-
thank you!

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DEDICATION
This book was created and wholeheartedly dedicated to very

significant people in our lives who had motivated and prodded us to
create and finish this study successfully
To our ever loving parents:
Mr. and Mrs. William Aliaga
Mr. and Mrs. Jomar Canada
Mr. and Mrs. Johnny Vicencio
Mr. and Mrs. Miller

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TABLE OF CONTENTS
Front Page ………………………………………………………………………
Title Page ……………………………………………………………………… 1
Approval Sheet ……………………………………………………………………… 2
Acknowledgment …………………………………………………………………… 3
Dedication ……………………………………………………………………… 4
CHAPTER I. CONCEPT, LOCATION AND CONCEPT 7

A. The Concept
The Name of the Enterprise
Vision
Mission
B. Location of the Project
C. SWOT Analysis
CHAPTER II. MARKETING PLAN 8

I. Marketing Mix
A. Product……………………………………………………………………… 9
B. Pricing………………………………………………………………………
C. Promotional Mix
D. Place
II. Target Consumer………………………………………………………………………
III. Benefits of the business to the Target Market 11
CHAPTER III.FINANCING
A. Financial Budget
Project Investment ………………………………………………………… 12
List of Furniture, Amenities and Utensils
List of Equipment and Machine…………………………… 15
Dedicated Area Requirements
Human Resource……………………………………………………………………… 16
Machinery and Maintenance………………………………………… 17
Taxation
B. Restaurant Sales Forecast…………………………………………………… 18
C. Income Statement……………………………………………………………………… 20
CHAPTER IV. LEGAL AND TAXES …………………………………………………… 21

A. Business Ownership
A.1 Sole Proprietorship
A.2 Advantages of Sole Proprietorship
A.3Disadvantages of Sole Proprietorship
CHAPTER V.THE MENU
A. Menu Pricing
A.1. The Food Cost Percentage Method…………… 22
A.2. The Mark Up Factor Method…………………………… 23

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A.3. Buffer Margin…………………………………………………………… 24
B. Standardized Recipe………………………………………………………………… 25-26
C. The Expenditures (Price List) …………………………………… 27-29
CHAPTER VI. FOOD PURCHASING

A. Purchasing System…………………………………………………………………………… 30
B. Purchase Order Slip……………………………………………………………………… 31
C. Par Stocks and Recording System……………………………………… 32-33
CHAPTER VII. FOOD PRODUCTION AND SANITATION

A. Food Production System……………………………………………………………… 34
B. Sanitation Practices
B.1Food Hygiene………………………………………………………………………………………… 35-37
B.2.Food Safety Issues……………………………………………………………………… 38-43
B.3.Food Handlers…………………………………………………………………………………… 44-45
B.4.Food Preparation Sanitation……………………………………………… 46-50
B.5.Personal Hygiene…………………………………………………………………………… 51
B.6.Maintenance and Cleaning……………………………………………………… 52-56
B.7.Waste Management…………………………………………………………………………… 57-63
CHAPTER VIII. RESTAURANT MANAGEMENT
A. Recruiting and staffing…………………………………………………………… 65-68

B. Job Description and Specifications……………………………… 69
C. Employee Training and Development………………………………… 70-71
D. General Policies, Rules and Regulations………………… 72-80
E. Organizational Chart…………………………………………………………………… 81
F. Location…………………………………………………………………………………………………… 82
G. Layout………………………………………………………………………………………………………… 83
H. Building Structure………………………………………………………………………… 84
MENU LAYOUT and DESIGN……………………………………………………………………… 85

LEARNING INSIGHT……………………………………………………………………………………… 87
JOB DESCRIPTION………………………………………………………………………………………… 88
RESUME………………………………………………………………………………………………………………… 89
DOCUMENTATION……………………………………………………………………………………………… 90

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CHAPTER I
CONCEPT, LOCATION and DESIGN
A. The Concept
Name of the Enterprise: MOONLIGHT Resto Bar
Our Vision:
To be known as the top resto bar in the world that serves
as outstanding good quality food and good quality of service.
Our Mission:
Our mission is to impress our customers by giving them the

highest degree of service possible and by providing them with
the freshest, finest and good quality food at reasonable prices
and comfortable environment, and to delight and our customers
with healthy, quality and delicious food and excellent service
at a reasonable, to understand our customers changing needs and
constantly improve our customers experience, to generate a
sustainable profit growth for our company’s shareholders. To

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serve happiness to our customers through delicious, quality
meals and extraordinary restaurant experience while working
toward the greater good for our employees, community and
environment.
B. Location of the Project
 The site was situated at Maharlika Highway, Santiago City,

Isabela
 Its area is 2000m2
 Beside of Green View Lodge
 And near to Robinson Santiago City
C. SWOT Analysis
Strengths
 New and refreshing design

 Highly-enthusiastic team
 Experienced management team
 Modern and relaxing environment
 Localize taste
 Outstanding customer service
Weaknesses
 Confusing menu
 Price confusion
 Expensive price, with small portion
 Loud and packed environment
 Long waiting duration
 Low efficiency booking system

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 Restaurant has low exposure
Opportunities
 Health conscious trend
 High exposure location
 Loyal returning customers
Threats
 Competitors offer delivery and takeout
 Competitors is located nearby
 Competitors offer cheaper price
CHAPTER II
MARKETING PLAN
A. Marketing Mix
Generally, Marketing Mix known as the 4 P’s in marketing had
the biggest factor to make our plan into a real one. It will stand
as our basis on what business we’re going to put up.
The PRODUCT that our business has to offer at its affordable
PRICE to be serve at our chosen PLACE and was being use with
different PROMOTION.
1. PRODUCT
Moonlight Resto Bar will be the best resto in the city. This
makes us the best step ahead among our food serving
competitors.
We are introducing something special and really interesting
catches already the market’s attention. Especially to those
want a thrill seekers and wonder driven people, our resto is
the best for them.

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Therefore, we will be focusing on serving delightful
Filipino foods to our target market, because it’s more fun in
the Philippines. As our prior is to satisfy their craving as
well as their eyes, nose and their curiosity.
We will also be providing excellent service in the
restaurant and in the bar towards our customers, as for their
orders, request, because we believe that customers are always
right.
Products to offer:
 Chicken and sweet potato croquettes

 Black pepper soy chicken wings
 Chipotle pulled pork masa cakes
 Meatballs with garlic yogurt and mint chimichurri sauce
 Baked honey bourbon chicken wings
 Spinach puff pastry rolls with feta and ricotta
 Chipotle roasted almonds
 Ranch chicken stuffed potato skin
 Spicy firecracker shrimp
 Lime shrimp with mushroom and spinach
 Balsamic glazed steak rolls
 Grilled chicken in a luscious tomato-based spiced curry
sauce
 Fried brussels sprouts with lemon-chive dipping sauce
 Farfalle with spinach, mushroom and caramelized onions
 Fried green tomatoes with sweet potato
 Crunchy cashew thai quinoa salad
 Spicy peanut soup with sweet potato
 Apricot balsamic pork chops
 Blackened fish tacos and creamy avocado sauce
 Aristocrat Style Chicken Barbecue
 Sweet and spicy Buffalo Wings
 Sizzling Teriyaki Squid
 Sweet adobong Mani
Dessert’s:
 Brazo Mercedes Cupcake
 Yema Sponge Cake
 Sweet and Salty Spaghetti
 Rellenong Hipon
 Ukoy na Togue
 Chocolate Cake
 Apple Pie
 Ice Cream
 Cup Cakes
Rice:

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 Steamed Rice
 Fried Garlic Rice
Other to offer:
 Herb Crusted Turkey

 Baked Mashed Potatoes
 Glazed Carrots
 Roasted Butter Squash
Soda Drinks:
 Pepsi 8 oz.
 Pepsi 750 ml
 Pepsi 1000ml
 Coke 8 oz.
 Coke 750 ml
 Coke 1000 ml
 Mountain Dew 8 oz.
 Mountain Dew 12 oz.
 Royal 8 oz.
 Royal 12 oz.
 Royal 750 ml
 Royal 1000ml
 Sprite 8 oz.
 Sprite 12 oz.
 Sprite 750 ml
 Sprite 1000 ml
Alcoholic Drinks:
 Barbados surprise
 Beer
 Wine
 Hard cider
 Mead
 Sake
 Gin
 Whiskey
 Rum
 Tequila
 Vodka
 Absinthe
 Everclear
2. PRICING
We do consider not only having right food to serve but also
of course by giving a good price for them. We do price product

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correctly. We believe that no matter what type of product will
you sell you must bear in mind the price of your product that
you will charge to your clients. We totally strict of every
single money that our clients will render to us.
3. PROMOTIONAL MIX
These are so many ways in promoting our Filipino foods.
Through buy 1 take 1, sale, free taste, and social media
sites. But we do look forward that though every customers
experience in our resto bar and though his
word of mouth we think that is the most powerful way in
introducing our establishment and we totally love spreading a
good news about our resto bar is still the best way to
advertise. We will also be giving a souvenir to our faithful
customers.
4. PLACE
The Moonlight resto bar strategic location is truly accessible
any of our target customers as it was situated along the
national highway. And is near to other places such as Cordon,
Quirino, and Echague Isabela.
B. Target Consumer
Our target market consists of students, families, friends,
government employees, and more.
C. Benefits of the Business to the Target Market

Our business fundamental role is to provide the goods and
services that our consumers what they need and what they want. We
do consider that the food we preparing is clean and best.
We guaranteed every guest that all the foods they intake will
be surely remarkable, with these we will assure that every dish
we serve not only delicious, clean, good appearance but it’s
healthy as well.

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CHAPTER III
FINANCING and LEASING
A. Financial Budget
The following requirements have been identified for
operations of the proposed beverage– Moonlight Resto Bar.
Table3.1 Project Investment

This section will provide the summary of the total cost of the
project.
ITEM Cost
House and Lot 300,000,000
Construction of the Establishment ₱5,531,982.38
Dining and office Furniture’s ₱1,388,050
Equipment and Machinery ₱1,367,200
Preliminary Expenses 900,850,000
Buffer Margin 120,913,723.24
TOTAL ₱1,330,050,955.6
Table 3.2 List of Furniture, Amenities, and Utensils
Item Details Quantity Unit Price Total Price

Dining Table Square with 8 30 12,000 180,000
Chairs
Kitchen Cutlery 4 2,000 8,000
Kitchen Cookware Set 4 34,000 136,000
Dining Cutleries Set 24 19,200 460,800
Techno Gas Exhaust Fan 4 22,000 88,000
Closed Circuit Television 2 30,000 60,000
Camera Set

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Wall Lights 20 3,200 64,000
Portable Emergency Light 18 5,000 90,000
Generator 2 140,000 280,000
Counter Chair 3 2,250 6,750
Office table and Chairs Set 1 2,500 2,500
Waiting chairs for Take Away 2 6,000 12,000
customers (6 Olympic seats)
TOTAL 114 275,650 ₱1,388,050
Table 3.3 List of Equipment and Machine
Item Details Quantity Unit Price Total Price

Refrigerator 4 56,000 224,000
(chiller)
Freezer 4 104,000 416,000
Working Table 4 42,000 168,000
Racks and 4 4,800 19,200
Shelves
Continental GAS 4 135,000 540,000
Range with oven
TOTAL 20 341,800 ₱1,367,200
Table 3.4 Dedicated Area Requirements
Knowing that 2000 m² is = 21527.82 f²
Details % in Size in Civil Works and Total Construction

(2000 sq. m) Sq. Sq. Feet Decors (Cost in cost
(21527.82) Feet peso per sq.
feet)
Dining 45% 9,687.519 250.38 2,425,561.00722
Kitchen 25% 5,381.955 264.67 1,424,442.02985
Waiting Area 5% 1,076.391 280.26 301,669.34166
Office 5% 1,076.391 310.44 334,154.82204
Counter 5% 1,076.391 310.44 334,154.82204
Parking Area 15% 3,229.173 220.49 712,000.35477
TOTAL 100% 1,636.68 ₱5,531,982.38

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Human Resource
Our major goal from this project is to provide not only good
quality of service and excellence in satisfying of our target market
but also to give employment to the given position below as to promote
a high number of employment in the city as well as to uplift the
economy status of Santiago City.
We will use as basis the given “NEW MINIMUM WAGE RATES UNDER
WAGE ORDER NO. RTWPB-02-19” Non-Agriculture; and Retail/Service
Establishments employing more than 10 will be paid a minimum rate of
₱370.00 per day.
Table 3.5 Salaries and Wages
Designation/Type Number Daily Wage Monthly Total Salary

per 8 hours Salary
a day
General Manager 1 500 12,000 12,000
Dinning 1 450 10,800 10,800
Supervisor
Kitchen 1 450 10,800 10,800
Supervisor
Security in- 1 400 9,600 9,600
Charge
Sales Supervisor 1 450 10,800 10,800
Kitchen Cook 3 400 9,600 28,800
Food Attendant 3 400 9,600 28,800
Cashier 1 460 11,040 11,040
Security Guard 4 380 9,120 36,480
TOTAL 13 ₱159,120
Table 3.6 Utilities

The table below shows the assumed breakup of utilities on a monthly
basis:

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Utility Monthly Charges
Electricity 15,000
Water 5,000
Wi-Fi 2,500
Telephone/Communication 1,500
Gas 5,000
TOTAL ₱29,000
Account Receivables
For us, as newly open restaurant, all sales will be made
strictly on CASH BASIS. Especially, we are not that big as other
operating restaurants that may accept on credit basis.
Machinery Maintenance
It is really needed that all machines should undergo routine
cleaning and maintenance after every three months. But of course the
best way to keep the quality of the machines, is to keep on cleaning
them daily. We have also assumed a 10 % of the depreciated cost as
the annual maintenance cost.
Taxation
Income of residents in Philippines is taxed progressively up to
32% Resident citizens are taxed on all their net income derived from
sources within and without the Philippines. For nonresident, whether
an individual or not of the Philippines, is taxable only on income
derived from sources within the Philippines.
Table 3.7 Taxation
TAXABLE INCOME (Php) Tax Rate

₱250,000 and below None (0%)
Above ₱250,000 To ₱400,000 20% of excess over
Above ₱400,000 To ₱800,000 ₱30,000+25% of excess
Over ₱400,000
Above ₱800,000 To ₱2,000,000 ₱130,000+30% of excess
over ₱800,000
Above ₱2,000,000 To ₱8,000,000 ₱490,000+32% of excess
over ₱2,000,000
Above ₱8,000,000 ₱2.41 million + 35% of
excess over ₱8 million
 The above rates apply to individuals who derive income from
business (including capital gains from the sale transfer or
exchange of shares in a foreign corporation) or from the
practice of a profession.
 Individuals holding managerial and highly technical positions
employed by RHQs 1, ROHQs2, multinational companies and offshore
business units are taxed at 15% on their gross income.

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Restaurant Sales Forecast
Since our business is just about to begin its operation and
there are no sales records, the best way to make projections is to
base on the assumed number of customers.
The project number of covers depends on the seating capacity of
the establishment and the turnover rate.
We computed our restaurant sales forecast by determining our
turnover, maximum sale and maximum cover as follows: 2 turnovers, 240
seats,
Table 3.8.1
BRUNCH LUNCH DINNER

240 covers X 2 240 covers X 2 240 covers X 2
turnover X 230 average turnover X 250 turnover X 240
check average check average check
=₱110,400.00 =₱120,000.00 =₱115,200.00
TOTAL=₱345,600
Maximum Sale= ₱345,600.00 per day

₱2,419,200.00 per week
₱10,368,000.00 per month
Maximum Cover= 720 X 2 (Turnover)
1,440 per day
43,200 per month
Average Check:
230+ 250 + 240
=720
=720 ÷ 3
=240 Average Check

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Table 3.8.2
Restaurant Maximum Sales Forecast for A Year
Months Occupancy Covers Average Sales

Check
JANUARY 70% 30,240 240 ₱7,257,600
FEBRUARY 50% 21,600 240 ₱5,184,000
MARCH 30% 12,960 240 ₱3,110,400
APRIL 40% 17,280 240 ₱4,147,200
MAY 40% 17,280 240 ₱4,147,200
JUNE 30% 12,960 240 ₱3,110,400
JULY 30% 12,960 240 ₱3,110,400
AUGUST 30% 12,960 240 ₱3,110,400
SEPTEMBER 50% 21,600 240 ₱5,184,000
OCTOBER 60% 25,920 240 ₱6,220,800
NOVEMBER 70% 30,240 240 ₱7,257,600
DECEMBER 90% 38,880 240 ₱9,331,200
Total ₱61,171,200

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Table 3.8.3
INCOME STATEMENT
Year 1 Year 2 Year 3 Year 4 Year 5

Gross 61,171,200 68,511,744 76,733,153. 85,941,131 96,254,067.
Profit 28 .674 475
(12%)
Net Sales 50,577,760 56,858,960 63,915,090. 71,841,263 80,744,211.
(10%) 88 .034 971
Net Profit 33,265,544 37,348,324 41,934,809. 47,086,820 52,873,737.
07 .98 78
Tax 17,312,216 19,510636 21,980,281. 24,754,442 27,870,474.
81 .05 19
Raw 8,294,000 9,123,400 10,035,740 11,039,314 12,143,245.
Material 4
Cost (10%)
Utilities 348,000 382,800 421,080 463,188 509,506.8

(10%)
Salary 1,909,440 2,100,384 2,310,422.4 2,541,464. 2,795,611.1
(10%) 64 04
Maintenanc 42,000 46,200 50,820 55,902 61,492.2
e
(10%)
Earning 50,577,760 56,858,960 63,915,090. 71,841,263 80,744,211.
Before Tax 88 .034 971
Earning 33,265,544 37,348,324 41,934,809. 47,086,820 52,873,737.
After Tax 07 .98 78

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CHAPTER IV
LEGAL AND TAXES
A. Business Ownership
The Moonlight Resto Bar will be owned and managed by John
David Aliaga who resides at Sinsayon Santiago City. A business
that legally has no separate existence from its owner. Income
and losses are taxed on the individual's personal income tax
return.
A.1 Sole Proprietorship
Sole Proprietorship is the simplest and most popular form
of ownership. And it is designed for a business owned and
managed by one individual.
A.2 Advantages of Sole Proprietorship:
One attractive feature of the sole proprietorship is the
ease and speed of its formation. Total decision-making
authority-because sole proprietors are in total control of
operations, they can respond quickly to changes. The ability to
respond quickly is an asset in a rapidly shifting market, and
the freedom to set the company’s course of action is both a
major motivational and strategic force. If an entrepreneur
decides to discontinue operations, he or she can terminate the
business quickly, even though he or she will still be liable
for all of the business’s outstanding debts and obligations.
One more advantage is its profit incentive- once the
entrepreneur has paid all of the company’s expenses, he or she
can keep the remaining after-tax profit.
A.3 Disadvantages of Sole Proprietorship
If the proprietor dies, retires, or becomes incapacitated,
the business automatically terminates. Lack of continuity is
inherent in a sole proprietorship. If the business is to grow
and expand, a sole proprietor often needs additional financial
resources. Running a business alone allows an entrepreneur
maximum flexibility, but it also creates feelings of isolation;
there is no one to turn to for help in solving problems or
getting feedback on a new idea. A sole proprietor may not
possess the full range of skills that running a successful
business requires. An entrepreneur’s education, training, and
work experiences may have taught him or her great deal, yet
there are areas in which their decision making ability will
benefit from the insight of others.

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CHAPTER V
THE MENU
In a restaurant, a menu is a list of food and beverage offered

to the customer. A menu may be à la carte – which guests use to
choose from a list of options – or table d' hôte, in which case a
pre- established sequence of courses is served.
A. Menu Pricing
A.1 The Food Cost Percentage Method
Keeping in mind you want to eventually compare your food cost
with industry averages, how you determine the numbers must be
consistent with industry practices. The industry standard is based
on the Uniform System of Accounts for Restaurants (a handbook
available from the National Restaurant Association). This system
clearly identifies what items are included in each part of the
food cost formula and is briefly outlined below.
Food Cost = Cost of Food Sales
Food Sales
COST OF FOOD SALES-The costs associated with food sales are
comprised of purchases and inventory level adjustments. In our
experience, this part of the calculation is often computed
incorrectly. Determining the amount of purchases for the
time period is straight-forward:
Total all food purchases (include delivery charges and non-
alcoholic beverages).
Example: Food Purchases in past 28 days ₱10,000
FOOD SALES-This is the relatively easy part - total the customer
checks or reports from point-of-sale registers making sure to only
include sales generated from food sources (sources other than food
should be allocated to a "beverage" or "other income" account).
Remember to use sales generated only within the allotted time
frame.
Example: Food Sales (+ Juice, Soda, etc.) ₱10,000
A.2 The Mark Up Factor Method

Markup measures how much more you sell products for than their
original cost. The greater the markup, the more you keep as profit
once you sell the products. You can use the markup formula to set
your products’ prices. You need to know several basic accounting
terms to calculate markup. Make sure you understand these three
terms before finding markup percentages:
Revenue: Income you earn by selling products. Revenue reflects the
money you earn before deducting any costs.

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Cost of Goods Sold (COGS): Expenses that go into making your
products. Materials and direct labor costs might be included when
calculating COGS.
Gross profit: Revenue left over after paying your products’
expenses, or revenue minus COGS.
3 steps to markup percentage

For calculating markup percentage, start by finding your gross
profit. Then, find what percentage of the gross profit is the
COGS.
Follow these three steps for the markup percentage:
Step 1: Find the gross profit.
Step 2: Divide gross profit by the COGS.
Step 3: Multiply the markup by 100.
EXAMPLE:
You own a restaurant. You sell an Herb Crusted Turkey for ₱2,000.
The food costs are ₱900.
Step 1: Find the gross profit.
₱1,000 – ₱900 = ₱100 gross profit
Step 2: To write the markup as a percentage, divide the gross

profit by the COGS.
₱100 / ₱900 = 0.11 markup
Step 3: To make the markup a percentage, multiply the result by

1000.
0.11 X 1,000 = 110% markup
The markup is 110%. In other words, you sold the Herb Crusted
Turkey for 110% more than what you paid for it.
A.3 Buffer Margin

The Buffer is an allowance over and above the approved loan to
value ratio or Lending Ratio to accommodate small market
fluctuations without triggering a Margin Call.
COSTING TEMPLATE
Recipe for Garlic Black Mullet Soup
Yield: 2-4 Servings
Ingredients Quantity Equivalent Peso Cost

Measure
Black mullet 1 kilogram 1klg 200.00
Garlic 200g 200g 16.00

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Ginger 1 pieces 1 pieces 5.00
Scallion 2 pieces 2 pieces 15.00
Total Recipe cost 236.00
Cost per yield: 59
130% Profit Margin 30.68
SUGGESTED RETAIL PRICE 60.00
B. Standardized Recipe
It is a paper which is usually written by the executive chef.
Information in the standardized recipe includes the type and
amount of ingredients, preparation process including equipment and
tools, garnishes and yield. With the use of standardized recipes,
it can help ensure consistency and this benefit guests and the
restaurant. Restaurant can foresee the budget and guest can have
the same taste, looks and smell of the food item. Restaurant can
earn more revenue as guests will receive consistent taste and
value if they use the standardized value. It is because all the
quantities and qualities of materials and items that are going to
be used should be the same time.
Name of Dish: TINOLANG TURKEY
Tested by: Chef Thanunya Wilkinson On: December 04, 2001
Yield: 4 servings
Preparation and Cook Total Time: 32 minutes.
Ingredients Unit size Portion/size Unit Cost TOTAL COST
Cooking oil Ml 15 ml 20.00 (per 1.00
300 ml)
Onion Piece I piece 3.00 per 3.00
piece
Garlic Piece 2-3 cloves 5.00 per 1.50
piece
Ginger Grams 15 grams 50.00 per 0.75
kilo
Chicken Ml 15 ml 18.00 per 0.96
Sauce 280 ml each
bottle
Turkey Grams 500 grams 75.00 per 37.50
kilo
Chayote Grams 250 grams 10 per 1/4 10
kilo
Salt Tsp 1 tsp 5.00 per 1/4 0.1

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kilo
Pepper Tsp 1/4 tsp 1.00 per 1.00
sachet
Chili leaves Per bunch ¼ bunch 8.00 per 2.00
bunch
Malunggay Per bunch 1/2 bunch 10.00 per 5.00
leaves bunch
Water Liter 1 liter
Knorr Piece 2 pieces 6.00
Chicken Cube
Total Cost 67.81
Buffer 10% 6.781
Adjusted 75.00
cost
Cost Per 18.75
Serving
Instructions:
1. Get a casserole or pot and bring it up to medium heat before
pouring in the oil. Drop in the onions, garlic and ginger and
sauté slowly for 2 minutes or until you can smell the lovely aroma
of the thoroughly cooked vegetables.
2. It’s time to drop in those turkey pieces and stir until it turn
white in color.
3. Pour in the water and throw in your Knorr chicken broth cubes.
Bring this to a simmer until the turkey is tender and cooked
through.
4. You can now add your chayote or green papaya and cook until
tender.
5. Chili leaves and malunggay leaves is added at the last stage to
ensure leaves don’t dry up. Give this a minutes then it is done.
Malunggay is also another healthy alternative because it is packed
with vitamins and minerals whish are good for nursing moms and
kids as well.
6. Enjoy this with patis and calamansi on the side. See the faces of
your whole family light up as you bring this to the table.

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C. The Expenditures (Price Lists)
The following foods and drinks to be offered by the MOONLIGTH
RESTO BAR will be priced according to their costing in each
recipe.
Recipes PRICE
Chicken and sweet potato croquettes ₱230
Black pepper soy chicken wings ₱240
Chipotle pulled pork masa cakes ₱250
Meatballs with garlic yogurt ₱250
and mint chimichurri sauce
Baked honey bourbon chicken wings ₱250
Spinach puff pastry rolls with feta and ricotta ₱300
Chipotle roasted almonds ₱300
Ranch chicken stuffed potato skin ₱200
Spicy firecracker shrimp ₱180
Lime shrimp with mushroom and spinach ₱300
Balsamic glazed steak rolls ₱350
Grilled chicken in a luscious ₱350
tomato-based spiced curry sauce
Fried brussels sprouts ₱350
Farfalle ₱350
Fried green tomatoes with sweet potato ₱260
Crunchy cashew thai quinoa salad ₱260
Spicy peanut soup with sweet potato ₱250
Apricot balsamic pork chops ₱300
Blackened fish tacos and creamy avocado sauce ₱400
Aristocrat Style Chicken Barbecue ₱400
Sweet and spicy Buffalo Wings ₱300
Sizzling Teriyaki Squid ₱350
Sweet adobong Mani ₱150
Dessert’s:
Brazo Mercedes Cupcake ₱200
Yema Sponge Cake ₱200
Sweet and Salty Spaghetti ₱200
Rellenong Hipon ₱250
Ukoy na Togue ₱100
Chocolate Cake ₱250
Apple Pie ₱250
Ice Cream ₱150
Cup Cakes ₱160
Rice:
Steamed Rice ₱50
Fried Garlic Rice ₱60

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Other to offer:
Herb Crusted Turkey ₱600
Baked Mashed Potatoes ₱650
Glazed Carrots ₱600
Roasted Butter Squash ₱700
Acid Drinks:
Pepsi 8 oz. ₱15
Pepsi 750 ml ₱25
Pepsi 1000ml ₱35
Coke 8 oz. ₱15
Coke 750 ml ₱25
Coke 1000 ml ₱35
Mountain Dew 8 oz. ₱15
Mountain Dew 12 oz. ₱18
Royal 8 oz. ₱15
Royal 12 oz. ₱18
Royal 750 ml ₱25
Royal 1000ml ₱35
Sprite 8 oz. ₱15
Sprite 12 oz. ₱18
Sprite 750 ml ₱25
Sprite 1000 ml ₱35
Alcoholic Drinks:
Barbados surprise ₱500
Beer ₱600
Wine ₱800
Hard cider ₱400
Mead ₱500
Sake ₱100
Gin ₱90
Whiskey ₱600
Rum ₱600
Tequila ₱600
Vodka ₱650
Absinthe ₱600
Everclear ₱500

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CHAPTER VI
FOOD PURCHASING
A. MOONLIGHT Resto Bar Purchasing System

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B. Moonlight Resto Bar Purchase Order Slip
Moonlight Resto Bar

Brgy. Mabini, Maharlika Highway, Santiago City, Philippines
Purchase Order Slip

Dated as: ___________________
Purchase Order #: _____________

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C. Par Stocks and Recording System

Par Stock means the stated value of a class of stock. The par value -
sometimes called "face value" - is not affected by market influences
and the issuing company does not offer shares of the same security
class below the par value. Par Stock of Bar is what you need behind
the bar before you start your shift. It does not include extra
bottles in the stock room. The purpose of this number is to prevent
you having to go to the stock room during shift. Par Stock in
restaurant is a method of restaurant inventory management. In this
method, restaurant owners establish a minimum level of inventory
required at any particular period of time.
Recording System a system of record (SOR) or source system of
record (SSoR) is a data management term for an information storage
system (commonly implemented on a computer system running a database
management system)
and this is a systematic procedure by which the records of an
organization are created, captured, maintained, and disposed of. This
system also ensures their preservation for evidential purposes,
accurate and efficient updating, timely availability, and control of
access to them only by authorized personnel.
The following were considered by the proponents in establishing a
maximum par stocks:
 Ending Inventory is the value of goods available for sale at the end
of the accounting period. The ending inventory is recorded as the
lower of the cost of the inventory or the market value of the
inventory. Assuming no write-downs, the ending inventory can be found
by starting with the beginning inventory, adding purchases and

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subtracting the cost of goods sold and also this is amount of
inventory a company has in stock at the end of its fiscal year. It is
closely related with ending inventory cost, which is the amount of
money spent to get these goods in stock.
Formula:
Ending Inventory = Cost of Goods Available – Cost of Goods Sold
 Lead Time is the delay applicable for inventory control purposes.
This delay is typically the sum of the supply delay, that is, the
time it takes a supplier to deliver the goods once an order is
placed, and the reordering delay, which is the time until an ordering
opportunity arises again. This lead time is usually computed in days.
 The Safety Stock-In a perfect world, you’d never have to worry
running out of stock. No unpredicted surge in your product’s
popularity leaving your supplier unable to match demands, no
breakdowns of production machinery needing days of repair, no
snowstorms or typhoons (or other weather related troubles affecting
your stock) … basically, nothing unexpected happening. Now, if only
that was possible…
Formula for safety stock?

1. Multiply your maximum daily usage by your maximum lead
time in days.
2. Multiply your average daily usage by your average lead time
in days.
3. Calculate the difference between the two to determine your
Safety Stock.
Formula:
(Maximum Daily Usage X Maximum Lead Time in Days)
Less
(Average Daily Usage X Average Lead Time in Days)

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CHAPTER VII
FOOD PRODUCTION AND SANITATION
A. Food Production System
Food production is a department which is involved in

preparation of food. A process, in which raw materials are cooked,
combined and transformed to make a dish but the food production
starts in the costumers’ order and then write it on the computer or
in a paper and forward it on the kitchen and then cooked it properly
and prepared it clean and neat.
B. Sanitation Practices
Sanitation practices – sanitation is a practices in such a way
as to ensure that every activity related to food is cooked and
prepared it safely and under clean conditions. Sanitation products as
well as staff education all play crucial role in achieving good
sanitary practices, protecting the health of the costumers, and to
prevent food contamination, illness of consumers, food poisoning, and
harmful bacteria.
B.1 Food Hygiene are the conditions and measures necessary to ensure
the safety of food from production to consumption. Food can become
contaminated at any point during slaughtering or harvesting,
processing, storage, distribution, transportation and preparation.
Lack of adequate food hygiene can lead to foodborne diseases and
death of the consumer. W.H.O assists Member States in promoting safe

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food handling through systematic disease prevention and health
education programmers directed to food handlers, including the
consumers.
Food Hygiene- is need in cooking, preparing and serving the food

clean to prevent the food from becoming contaminated and causing food
poisoning.
Good food hygiene is essential for you to make or sell food that is
safe to eat. It is very important for you and your staff to
understand what good food hygiene is. Good food hygiene isn’t just
something for restaurants to worry about. It’s important to know how
to prepare food safely and hygienically in the home too. Good Food
Hygiene- is important to make sure the food that you made, offer, and
sell is safe to eat and it helps to prevent food poisoning.
Importance of Food Hygiene

 Every day people get ill from the food they eat. Bacteria, viruses
and parasites found in food can cause food poisoning.
 Often, there's no way of telling if food is contaminated because it
might not look, taste or smell any different from normal.
 Food poisoning can lead to gastroenteritis and dehydration, or
potentially even more serious health problems such as blood poisoning
(septicaemia) and kidney failure.
 Food poisoning can be serious in babies, children, older people and
pregnant women because these people have a weaker immune system.
If you bear in mind a few simple points, you can help prevent a bout
of food poisoning for you and your family.
There are four important elements to good food hygiene practices that
our resto will adapt:
a. Cleaning
 Wash your hands with a soap and water, and dry it with a clean hand
towel before and after you eat. – Don’t use or wear a jewelry like a
ring and a bracelet because it can hide the bacteria or viruses in
it. – Clean the utensils that you will use before you use it. – Wash
the dishcloth and tea regularly and let them dry before you use them
again. Dirty damp cloths are the perfect place for germs to spread.
 Remove your jewelry before you handle food – bacteria can hide under
jewelry such as rings.
 Clean the area you’re working in and the utensils you’re using. Clean
up any spilt food straight away.
 Change your tea towels and dishcloths regularly because they can
harbour bacteria, especially if they're damp.

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b. Storing
If you don’t follow the storage guidelines that come with your food,
you could let yourself in for real problems.
 Check labels for advice on how to store food.
 Keep your fridge between 0 °C and 5 °C, and your freezer at less than
–18 °C to prevent bacteria from multiplying. A cool bag or box can
help to keep chilled foods cold when you're returning home from the
supermarket, particularly in warm weather.
 Keep raw meat from other foods in airtight containers at the bottom
of the fridge.
 Defrost frozen foods in the fridge. Pop them on a plate or in a
container as they defrost so they don't drip onto other foods.
 Don't store opened tins of food in the fridge – transfer to an
airtight container instead. Once you open a tin, material such as
bacteria can get into the contents.
 Allow leftovers to cool to room temperature (for no more than two
hours) before you put them in the fridge. Eat within two days.
 Rice needs to be cooled more quickly, ideally within an hour. Divide
leftover rice into shallow containers so it cools faster, then put
the containers in the fridge. Eat within a day.
c. Preparing
 Don’t eat any foods that have passed their use-by date, even if they
look fine. They may not be safe to eat. You can eat food after its
best before date (except eggs).
 Take chilled foods out of the fridge at the last minute before you
eat.
 Use separate chopping boards and utensils to prepare raw meat or
fish, and clean them thoroughly with soap and warm water after use.
 Raw meat and fish contain harmful bacteria that are killed during
cooking but that can spread from your knives and chopping boards to
other foods if not washed away.
d. Cooking
 Don’t eat any foods that have passed their use-by date, even if they
look fine. They may not be safe to eat. You can eat food after its
best before date (except eggs).
 Take chilled foods out of the fridge at the last minute before you
eat.
 Use separate chopping boards and utensils to prepare raw meat or
fish, and clean them thoroughly with soap and warm water after use.

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 Raw meat and fish contain harmful bacteria that are killed during
cooking but that can spread from your knives and chopping boards to
other foods if not washed away.
B.2 Food Safety Issues

Food Safety Issues- One of the biggest culprit of the food
poisoning from restaurant food is lack of temperature control. Every
plate that comes out of the kitchen needs to be logged when it comes
to how long it’s been since the food was made as well as the
temperature of the food itself. This one of the disease that caused
by a food, or nausea diseases can describe as stomach discomfort and
the sensation of wanting to vomit. Nausea can be a precursor to
vomiting the contents of the stomach. The condition has many causes
and can often be prevented. Nausea can stem from a variety of causes.
Some people are highly sensitive to motion or to certain foods,
medications, or the effects of certain medical conditions. All these
things can cause nausea. Heartburn or gastroesohageal reflux disease
(GERD) can cause your stomachs content to move back up your esophagus
when you eat. This creates a burning sensation that causes nausea.
Food safety is a scientific discipline describing handling,

preparation, and storage of food in ways that prevent foodborne
illness. This includes a number of routines that should be followed
to avoid potential health hazards.
The diseases caused by food, or the foodborne diseases,

are described as the illnesses with which people are infected by the
foods they eat. These diseases are a widespread public health issue
and are expensive to treat. Foodborne diseases result from the
consumption of contaminated foods and products. Contamination of the
food at any stage, from production to consumption, produces bacteria,
viruses, parasites, chemical agents and toxins, which eventually
cause the foodborne diseases. These diseases are seen as a pervasive,
permanent problem that can lead to morbidity and, occasionally, to
mortality. Foodborne diseases are increasing worldwide, particularly
in the developing countries, due to neglect of personal hygiene and
food hygiene. Foodborne illnesses pose a threat to international
public health safety and economic development. With the increasing
amount of trade, travel and immigration, the rate at which dangerous
contaminants and pathogens pass through the borders has also risen.
Every year, approximately 2.2 million people, a majority of whom
are children living in developing countries, die as a result of food
and water contamination.

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Factors that affect food safety
Foods are the basic building blocks of living things, yet they may
pose a threat and become harmful to human health in some situations.
Many people throughout the world become ill because of the food they
eat. These diseases associated with food consumption are referred to
as foodborne diseases, and they may result from dangerous
microorganisms. Foods can become harmful to human health or even
fatal when combined with bacteria, mold, viruses, parasites and
chemical toxins. Therefore, it is absolutely necessary that consumers
be provided with a safe food supply. The factors involved in the
potential threat caused by foods are inappropriate agricultural
practices, poor hygiene at any stage of the food chain, lack of
preventive controls during processing and preparation of the food,
incorrect use of the chemical materials, contaminated raw materials,
food and water and inappropriate storage.
B.2.1. Food hygiene

Food Hygiene- known as “Food Safety” can be defined as
handling, preparing, storing food or drink in a way that best reduces
the risk of consumers becoming sick from the food-borne disease and
nausea disease, etc., the principles of food safety aim to prevent
food from becoming contaminated and causing food poisoning.
Many factors serve to undermine food hygiene. The hygienic
quality of the foods is negatively influenced by purchasing low
quality or stale foods, storing food in inappropriate conditions,
cooking large amounts of food, more than is necessary, and letting it
sit in inappropriate environments, storing raw and cooked foods
together and preparing, cooking and storing food using incorrect
methods. If foods are contaminated at any stage, from production to
consumption, the hygiene of the food is compromised, depending on the
temperature, humidity and pH values of the environment it is
stored in, and the food then becomes potentially harmful to human
health. An infection or intoxication caused by the consumption of a
contaminated food or drink is called food poisoning. The causes of
food poisoning are classified as microorganisms, parasites,
chemicals, naturally created food toxins, naturally created fish
toxins, metabolic disorders, allergic reactions and radioactive
substances.
B.2.2. Personal Hygiene of Food Handlers
Personal Hygiene of Food Handlers- is essential for any food

handler and minimizes the risk of food contamination. Most people
carry harmful bacteria on their bodies and can unwittingly transport

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them to food. Touching your mouth, nose, hair or even your clothes
can spread bacteria and cause contamination. Even healthy people are
not immune and must practice good personal hygiene to minimize this
risk.
The food processing stage is one of the most important stages

in the food chain, and those responsible for performing the duties
involved in this stage assume major responsibilities in the
prevention of food poisoning cases. The food processing staff should
include healthy individuals who do not have any diseases, and they
should undergo regular medical check-ups. In addition to being
healthy, it is also important that the workers take particular care
for their personal hygiene and execute proper food handling
behavior. This is especially important because food handlers can
cause cross-contamination between raw and cooked foods, and they may
jeopardize food hygiene by improper preparation, cooking and storage
of foods. A study confirmed by the Food and Drug Administration (FDA)
determined that 81 foodborne diseases were caused by foods
contaminated via food processing workers. It should be noted that
food workers have the power to make a remarkable impact on public
health. In reducing the foodborne diseases or food poisoning, the
personal hygiene practices of workers at food production sites are a
key factor. It is well known that proper personal hygiene is the best
way to mitigate the risks associated with contamination by most of
the bacteria generally seen as being responsible for foodborne
diseases.
Schedule of Hand washing for all workers:
-Before touching something -Before preparing the food -Before and

After using the kitchen -Before and After cooking -Before and after
serving -Before and after coughing or sneezing -Before and after
using a comfort room -Before and after eating or drinking -Before and
after touching something.
 Before starting to prepare food

 Before touching unpacked foods and clean equipment
 Before serving the foods and touching the clean utensils and
equipment
 Before changing tasks from raw meat to ready-to-consume foods in
order to prevent cross-contamination during food preparation
practices
 After touching any part of the body
 After using the restroom
 After coughing, sneezing or using a handkerchief
 After smoking

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 After eating or drinking something
 After touching unclean equipment and tools
 After leaving the kitchen and before entering again
 After washing the dishes
 After touching the handle of the refrigerator, door or any other
place commonly used by people during food preparation practices
 After touching working clothes
 Before and after entering areas where foods are kept and stored
 After handling cash
 Before wearing gloves and after taking them off, hands should be
properly washed according to hygiene rules
The steps for proper hygienic hand washing are: wash hands and wrists
with soap under clean running water, being sure to rub between the
fingers; use a nail brush to clean nails; rub arms and wrists with
soap and water; soap and rub hands together for 10 to 15 seconds; dry
hands with hot air or paper towel and use a paper towel to turn off
the tap. It is now known that hand-drying methods are as important as
hand-washing methods in the prevention of contamination by
microorganisms. Studies have demonstrated that among all forms of
drying methods, hand dryers posed the greatest threat of
contamination. It was found that hand drying machines are less than
an ideal alternative for drying hands after they have been washed, as
these machines allow the bacteria to be able to spread as far as one
meter away; therefore, the use of paper towels should be encouraged.
In general, humans are the primary source of food contamination,

posing a risk to food safety as carriers. Along with the many
extraneous factors, such as hands, clothes, accessories, hair and
mustache, internally derived factors, such as the breath, spit and
wounds, can be sources of contamination. It was reported that food
processing workers were capable of spreading 10,000 to 100,000
microorganisms every minute. Thus, workers should avoid certain
behaviors at the production site, such as smoking, coughing,
sneezing, chewing and eating. They also should not wear accessories,
watches or hairpins.
B.2.3. Kitchen sanitation
Another important issue in the provision of food safety is kitchen

sanitation. In order to minimize the risk of foodborne illnesses in
the production and processing of foods, it is necessary to
minimize the risk of contamination in the placement, arrangement
and decking of kitchen utensils, to set up the area so that it is
equipped to perform maintenance, repair, cleaning and disinfection
and to ensure that surfaces and materials in the kitchen are anti-

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toxic, that the kitchen has control mechanisms for temperature
and humidity, if possible, and that effective measures are taken
against pests.
B.2.3.1. Kitchen hygiene
Issues related to kitchen hygiene should be addressed prior to even

completing the construction of the kitchen. The plan and interior
design of the kitchen should be arranged in such a way as to
facilitate proper hygiene practices (e.g., protection against cross
contamination. The kitchen should be constructed with durable
materials that are easy to care for and clean. These materials should
be free of any substances that can potentially render the food
unsuitable for consumption, such as parasites, pathogenic
microorganisms and toxins, or raw materials, food components and
others substances used in the production of processed products that
have been infected by foreign substances. The surfaces should be
designed in such a way as to not accumulate dirt, to prevent foreign
substances from infecting foods and to not allow the creation of
dense liquids or mold. Pests should also be prevented from entering
the workplace. Drainages should be easy to clean and prevent pests
such as rodents from entering and waste liquids from re-entering back
into the kitchen environment. There should be warnings written and
hung on the walls of the workplace about the rules the staff should
obey and the best hygiene practices to be performed. The staff should
be provided with changing rooms that include a sufficient number of
lockers to hold both work and civilian clothes. The staff should not
keep any food in these lockers.
Ventilation systems should be capable of eliminating smoke,

odors, soot and evaporation, keeping heat inside and preventing dust,
dirt and pests from entering. Filters and other parts of the systems
should be easily accessible for cleaning or changing. The kitchen
should have natural or artificial lights that are equal to the
natural light of the day, and the intensity and color of the lights
should not impact the production or the quality of the foods in a
negative way. There should be continuous control on humidity and
temperature in the food storage sites.
B.2.4. Equipment hygiene
Equipment that comes into regular contact with foods should be

made of material able to be cleaned and disinfected, resistant to
corrosion and non-toxic. The equipment should be arranged in a way as
to enable it and the area around it to be cleaned sufficiently. When
it is necessary that chemicals be used to clean the equipment, the

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instructions governing the use of those chemicals should be followed.
Calibration checks of the equipment and tools should be made
regularly, and these checks should be recorded
B.3 FOOD HANDLERS

A food handler is defined in the Australia New Zealand Food
Standards Code (external site) as a person who directly engages in
the handling of food, or who handles surfaces likely to come into
contact with food, for a food business. A food handler is anyone
who works in a food business and who either handles food or
surfaces that are likely to be in contact with food such as
cutlery, plates and bowls. A food handler may do many different
things for a food business. Examples include making, cooking,
preparing, serving, packing, displaying and storing food. Food
handlers can also be involved in manufacturing, producing,
collecting, extracting, processing, transporting, delivering,
thawing or preserving food.
Skills and knowledge for food handlers
Food businesses have responsibilities to ensure that staff who

undertake or supervise food handling activities have the skills and
knowledge in food safety and food hygiene for the work that they
do.
Food handlers need the skills and knowledge to keep food safe
for the tasks that they do in the business. They do not need
skills and knowledge for all jobs in the business. For
example, a cook will need skills and knowledge in food safety
and food hygiene that are quite different from those needed by a
waiter. It is important to remember that if some staff help with
other tasks when people are away, then they must also have the
skills and knowledge required for this other work.
Businesses can choose the approach that best suits their needs
to ensure that food handles have the required skills and knowledge
to keep food safe.
Personal Hygiene:
Food handlers’ personal hygiene practices and cleanliness must
minimize the risk of food contamination.
The most important things they need to know are that they must:
 do whatever is reasonable to prevent their body, anything from their
body or anything they are wearing, coming into contact with food or
food contact surfaces;
 do whatever is reasonable to stop unnecessary contact with ready-to-
eat food;
 wear clean outer clothing, depending on the type of work they do;

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 make sure bandages or dressings on any exposed parts of the body are
covered with a waterproof covering;
 not eat over unprotected food or surfaces likely to come in contact
with food;
 not sneeze, blow or cough over unprotected food or surfaces likely to
come into contact with food;
 not spit, smoke or use tobacco or similar preparations where food is
handled; and
 not urinate or defecate except in a toilet.
B.4 FOOD PREPARATION SANITATION

Sanitation means promoting of hygiene through the
prevention of human contact with hazards of wastes especially
faeces, by proper treatment and disposal of the waste, often mixed
into wastewater. These hazards may be physical, microbiological,
biological or chemical agents of disease.
BASIC HANDLING IN FOOD PREPARATION

Food preparation
 Food naturally contains bacteria and some food may contain food
poisoning bacteria. Foods need to be handled correctly to ensure that
they do not become contaminated and that the bacteria already in the
food do not have an opportunity to grow.
 It is important to keep raw food totally separate from cooked or
ready-to-eat foods.
 If raw food is cooked thoroughly most of these bacteria will be
killed. However, if raw food comes into contact with other food that
has already been cooked, or is ready-to-eat, the bacteria can
transfer to this food. This is called cross-contamination.
This table outlines key food preparation and storage considerations.

Task Consideration
 Perishable foods supplied must be transported in a

refrigerated food vehicle or refrigerated
containers. The temperature of deliveries should be
Receiving checked. Food that needs refrigeration must be
Food transported at below 5°.
 Dry goods being delivered need to be checked for
unbroken packaging such as bread and cans.
Preparing  Use separate utensils, chopping boards and other

Food equipment for raw and ready-to-eat foods to avoid cross-

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Task Consideration
contamination. If this is not possible, thoroughly wash

and sanitize equipment between use.
 Thoroughly wash all fruit and vegetables before use.
 Don't use any food if you cannot guarantee its
freshness.
 Raw foods, which are to be cooked, can be safely handled

with bare hands (provided hands are clean).
 Cooked or ready-to-eat foods should be handled with
utensils such as tongs, spoons, spatulas or disposable
gloves.
Handling
Food
Important: If gloves are worn, they must be changed at least
hourly or sooner if they become torn or if there is a change
in task e.g. when changing from raw to ready-to-eat food.
Always wash hands before putting on gloves. Never touch food
with gloves that have been used for cleaning.
 Thaw food in the bottom part of the refrigerator before
cooking.
 Microwave ovens can be used to thaw food provided that
the food is cooked immediately afterwards.
 Never refreeze food that has been thawed.
Cooking
 All food is thoroughly cooked, especially those of
and
animal origin and ensure the juices run clear.
Heating
Food  If food can be cooked from a frozen state extra care
must be taken to ensure the food is cooked right
through.
 If reheating food ensure that it is brought to the boil
and simmered for at least five minutes.
If food is not stored, displayed or transported correctly the

naturally forming bacteria can multiply to dangerous levels.
One of the most important factors for growth is temperature
with the known danger zone being between 5° and 60°. High
risk foods such as meat, dairy products and seafood must
Storage
spend only the minimum possible time in this zone.
and
Display
These same foods produced in the form of dried food powders
in their original packaging, jars, cans and other containers
of which have been processed by heat are not categorised as
high risk foods.

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Task Consideration
Safety can be maintained by correctly storing food:
 controlling the temperature of high risk foods

Important: keep cold food cold (below 5°). Keep hot food
hot (above 60°).
 checking equipment, particularly the operating
temperatures of refrigerators and freezers including:
- buying a thermometer and monitor temperatures
- immediately reporting malfunctioning equipment to the
principal (or campsite owner if at a camp)
- keeping frozen food frozen
- defrosting freezers regularly and not overloading
them.
- covering food with lids, foil or plastic film
- once a can is opened any remaining food should be
transferred to a suitable container and labelled with
the date. Do not store in the can
- ensuring food does not remain in storage too long
- storing chemicals, cleaning equipment and personal
belongings away from food preparation and food storage
areas
 food that is displayed must either be wrapped or covered
 bain-maries (or hot holding devices) are to keep hot
foods (above 60°) and are not to be used to:
- reheat foods; or
- stack food above the level of the trays or else it
will not remain sufficiently hot.
Food contamination refers to the presence in food of harmful

chemicals and microorganisms which can cause consumer illness. This
article addresses the chemical contamination of foods, as opposed to
microbiological contamination, which can be found under food borne
illness. Food contaminants are any harmful substances unintentionally
added to food, which may be chemicals from natural sources,
environmental pollution, or formed during food processing. You can
learn more about contaminants that may be affecting you here. There
are three different types of food contamination - chemical, physical
and biological.
All foods are at risk of becoming contaminated, which increases
the chance of the food making someone sick. It’s important to know
how food can become contaminated, so that you can protect against it.

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Chemical contamination refers to food that has
been contaminated by some type of chemical substance. Because
chemicals can be very useful when cleaning in the kitchen, they can
easily contaminate food. Chemicals must be properly labeled, and
stored separately to food stuff to minimize the risk of
contamination. There are also chemicals that occur naturally in
foods, like toxins in some fish, and in some cases minimal chemical
contamination might not actually lead to illness. However, the food
handler must always be aware of the presence of chemicals in food and
take all reasonable precautions to make sure that chemical
contamination doesn’t happen.
Biological contamination refers to food that’s contaminated by
substances produced by living creatures – such as humans, rodents,
pests or microorganisms. This includes bacterial contamination, viral
contamination or parasite contamination that’s transferred through
saliva, pest droppings, blood or fecal matter. Bacterial
contamination is thought to be the most common cause of food
poisoning worldwide, and the best way to protect against it occurring
is by maintaining best food safety practices.
Physical contamination refers to food that has been
contaminated by a foreign object at some stage of the production
process. These objects have the ability to injure someone and can
also potentially carry harmful biological contaminants, which then
cause illness. An additional consequence of physical contamination is
the upset caused to the person who finds the object. Things like
band-aids, fingernails and pieces of cooking equipment are the last
thing you would like to find in your meal.
WAYS IN PREVENTING FOOD CONTAMINANTS

Wash your hands
Wash your hands thoroughly with soap and water (warm or cold)
and dry them before handling food, after handling raw food
– including meat, fish, eggs and vegetables – and after
touching the bin, going to the toilet, blowing your nose or
touching animals (including pets).
Wash worktops
Wash worktops before and after preparing food, particularly
after they've been touched by raw meat (including poultry), raw
eggs, fish and vegetables. You don't need to use antibacterial
sprays: hot, soapy water is fine.
Wash dishcloths
Wash dishcloths and tea towels regularly, and let them dry
before you use them again. Dirty, damp cloths are the perfect
place for germs to spread.
Use separate chopping boards

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Use a separate chopping board to prepare raw food, such as meat
and fish. This is to avoid contaminating ready-to-
eat foods with harmful bacteria that can be present in raw food
before it has been cooked.
Keep raw meat separate
It's especially important to keep raw meat away from ready-to-
eat foods, such as salad, fruit and bread. This is because
these foods won't be cooked before you eat them, so any
bacteria that get onto the foods from the raw meat won't be
killed.
Store raw meat on the bottom shelf
Always cover raw meat and store it on the bottom shelf of the
fridge, where it can't touch or drip onto other foods.
Cook food thoroughly
Make sure that meats are cooked until steaming hot, with no
pink meat inside. Freezing raw meats reduces the levels of
bacteria but doesn't eliminate them completely. The safest way
to kill all traces of bacteria is by cooking meat thoroughly.
Keep your fridge below 5C
Keep your fridge temperature below 5C and use a fridge
thermometer to check it. This prevents harmful germs from
growing and multiplying.
Avoid overfilling your fridge – if it's too
full, air can't circulate properly, which can affect the
overall temperature.
Cool leftovers quickly
If you have cooked food that you're not going to eat straight
away, cool it as quickly as possible (within 90 minutes) and
store it in the fridge or freezer. Use any leftovers from the
fridge within 2 days.
Respect 'use-by' dates
Don't eat food that's past its use-by date, even if it looks
and smells okay. Use-by dates are based on scientific tests
that show how quickly harmful bugs can develop in the packaged
food.
B.5 PERSONAL HYGIENE

Neatness, cleanliness and maintaining hygiene of the space
is expected in every hospitality establishment. Personal
hygiene in restaurants and implementation of hygiene standards
and procedures for your staff is the best way to gain the trust
of customers.
Staff Personal Hygiene Requirement
1. Each person working with food must maintain a high degree of
cleanliness and a tidy external appearance. Personal hygiene in

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restaurants is extremely important in order to maintain food
health standards.
Staff personal hygiene requirements
2. Each employee must have a two-part locker, one part for work
clothes and the other for regular clothes.
3. Work clothes must be of a light color, clean and neat; shoes
and hat must also be clean.
4. Work uniform must be regularly changed.
5. Personal clothes must not be worn beneath the work clothes.
6. Nails must be trimmed and clean, without nail polish.
7. During work hours, it is not permitted to wear jewelry (rings,
bracelets, necklaces, earrings), wrist watch, etc.
8. While working with food, staff must wash their hands often.
9. Staff must wear hats, covering all the hair.
10. Hat must be put on before entering the kitchen so as not
to transfer microorganisms on food by coming or fixing hair in
the kitchen.
11. On food processing jobs and or dish washing jobs,
protective aprons must be worn.
12. Rubber gloves must be worn during dish washing.
13. While working with easily perishable and high risk foods,
disposable gloves must be worn.
14. Injuries (cuts, calluses, wounds) must be properly
protected and covered by water resistant bandages and gloves.
15. Smoking should be forbidden in the kitchen and adjacent
areas.
16. Staff must not consume food in the kitchen and adjacent
areas.
B.6 MAINTENANCE AND CLEANING

Restaurants must maintain a clean and hygienic environment for
the health and safety of employees and patrons. Every aspect of the
facility must be properly cleaned to ensure safe food preparation
and handling. Restaurant managers must carefully inspect kitchen
areas, eating and dining areas and restrooms to make sure the
restaurant meets health and sanitation requirements set forth by the
local government.
Kitchen Area
The kitchen is one of the most important areas in the
restaurant to keep clean. This area is exposed to a variety of
possible contaminants. Cooks, servers, busters and even cashiers have
access to the kitchen and could potentially contaminate food
products. Uncooked food also poses health risks if surfaces are not
cleaned sufficiently. To properly clean a restaurant kitchen,
employees must sanitize equipment and surfaces that have come in

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contact with food and kitchen instruments and must do so after each
task. The state or local health department establishes the proper
types of disinfectants and sanitizers kitchen workers should utilize
when washing dishes, as well as the proper storage techniques for
food that might contain blood borne pathogens. Kitchen items such as
cutting boards, blenders, grills and counter-tops should also be
disinfected.
Dining Area
Dining and eating area cleanliness is necessary for safety
reasons and to maintain the overall appearance of the establishment.
The dining room is typically the first area patrons see when they
enter a restaurant. Many visitors may decide to leave if the dining
room appears unsanitary. Restaurant workers can properly clean dining
areas by thoroughly sanitizing the surface areas customer's come in
contact with, such as bar tops, table tops and chairs. Surface area
cleaning should be done with clean towels that have not been used on
surfaces in other areas of the restaurant, such as the restroom or
kitchen. It is also necessary to ensure condiment bottles and menus
are disinfected regularly.
Floors
Dirty restaurant floors are unsightly and pose a safety risk
for restaurant employees and patrons. Many establishments place a
large floor mat at the entrance of the restaurant to prevent outside
dirt from being brought inside. Workers must sweep and mop near the
restaurant's entrances and exits frequently as well as underneath
booths and tables to keep these areas clean. Regular deep cleaning
with soap, water and liquid bleach help remove soil buildup in tile
grout. If a spill occurs, workers must promptly section off the
area, clean up the spill and allow it to dry to avoid a slip-and-fall
incident.
Restrooms
Restrooms are another area that require frequent cleaning and
maintenance. In most cases, restrooms are shared by employees and
visitors. Properly cleaning restrooms helps prevent cross-
contamination from employees to food products and eating utensils. To
properly clean the restroom, employees must scrub toilet bowls and
seats, as well as the floor around the toilets. All door handles and
sink faucets must be disinfected. Surface areas around sinks should
be disinfected and dried. Dispensers for soap, paper towels and
toilet paper should also be fully stocked. Employees should monitor
restrooms frequently to ensure they do not require attention.
Ways in maintaining cleanliness in the El Diablo Premise:

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Back of House
Besides the restaurant cleaning checklist below, there are some

routine tasks your staff should be taking care of throughout the day.
These tasks include: always wiping down the grill between cooking red
meat, poultry, and fish; wiping down prep areas between tasks;
switching cutting boards in between tasks; changing sanitizing water
and rags frequently; and emptying trash bins when they're full. Here
are some other restaurant kitchen cleaning chores to add to your
daily, weekly, and monthly checklists:
Daily
 Change foil linings of grill, range, and flattop

 Wipe down and clean your grill, range, flattop, and fryer. Don't
forget to clean behind and underneath this equipment, too!
 Wash can opener
 Wash meat slicers
 Wipe down walls wherever there are splashes
 Mop floors
 Wash beverage dispenser heads in soda fountains
 Clean popcorn machine
 Disinfect waste disposal area to prevent pests and the spread of
bacteria: mop floors around cans, and wash the exterior and interior
of each can
 Run hood filters through the dishwasher
 Disinfect prep surfaces
Weekly
 Delime sinks and faucets

 Clean ovens, including the walls, sides, and racks
 Use drain cleaners in floor drains
Monthly
 Clean coffee machine

 Empty grease traps
 Clean ice machine (can be done every several months)
 Clean refrigeration coils to remove dust
 Wash walls and ceiling to remove grease buildup
 Wash behind hot line to prevent clogs
 Clean and sanitize freezers
 Change pest traps
 Wash vent hoods (can be done every several months)

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Front of House
It's just as important for your staff to keep the dining area
of your business as clean as the kitchen. We've provided a restaurant
cleaning checklist below for you to follow daily, weekly, and monthly
for front of house chores. In addition to these lists, your staff
should be doing the following throughout the work day: wiping down
and sanitizing tables between customers; cleaning condiment shakers
and bottles that look dirty; brushing crumbs off of chairs and
booths; and taking out trash if it's full.
Daily
 Clean and sanitize bathrooms: disinfect toilets, mop floors, wipe

down sinks, take out trash, and empty feminine hygiene product bags
 Sanitize tables
 Clean seats and benches
 Vacuum carpets and mop floors
 Wipe down walls if needed
 Inspect condiment caddies for any bottles or shakers that are dirty
and clean them off
 Disinfect waste disposal area to prevent pests and the spread of
bacteria: mop floors around cans, and wash the exterior and interior
of each can
Weekly
 Disinfect door handles

 Wash glass windows and doors if there are streaks or fingerprints
 Inspect air ducts that lead into any part of your business and clean
or dust them; you can use a vacuum cleaner to do this
Monthly
 Dust and wipe down light fixtures

 Dust any stationary objects and wall art used for decoration
 Check ceilings for cobwebs
 Wash walls (can be done as needed or every several months)
When you use a kitchen cleaning checklist, it's easier to stay

organized, delegate tasks to employees, and keep on top of important
sanitation regulations. By keeping your equipment clean, your food
will taste better, and you'll increase the lifespan of your kitchen
gear. Guests will appreciate sanitary facilities and dining areas,
too. Follow a regular cleaning schedule, and check on employees to
make sure they're doing the work properly. Your business will be

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cleaner as a result, which will make customers and health inspectors
happy!
B.7 WASTE MANAGEMENT

Waste management is the process of treating solid wastes and
offers variety of solutions for recycling items that don’t belong to
trash. It is about how garbage can be used as a valuable resource.
Waste management is something that each and every household and
business owner in the world needs. Waste management disposes of the
products and substances that you have use in a safe and efficient
manner.
Restaurant Waste Reduction
Waste reduction is one of the most effective low cost or no

cost ways to reduce disposal fees, and green a commercial kitchen.
Most waste reduction practices are just simple good business
practices with the "green" designation being an added bonus. Most
food service operation throw out a massive amount of garbage, most of
which could be diverted. 75% of material in today's landfill is
recyclable or compo stable, while 50-70% of the weight of a food
service operation's garbage consists of compo-stable food items. Food
packaging makes up most of the remaining weight of the garbage's
bins, but account for around 70% of the volume of food service trash.
A food service operation without recycling, composting or any waste
reduction program can reduce their disposal cost by at least half by
implementing simple, structured practices. Rethink. Reduce. Reuse.
Recycle.
Rethink
In the waste management vernacular Rethink encourages individuals and

businesses to consider the way they use goods. Rethinking your waste
production is not only the action of reducing the amount of waste a
business produces, but a complete redesign of the way one uses goods,
if it uses them at all. Rethinking waste involves looking at each and
every product and person that passes through the doors or sits in a
facility, then changing the way they eat, work, supply or purchase
natural resources. Rethinking the way a kitchen operates takes
innovation and the will to embrace change. The results are
invaluable.
Reduce
The first step in reducing the amount of waste a restaurant produces

is to conduct a waste audit. Waste audits allow you to physically see
what waste is being produced in your facility. It is a somewhat

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unpleasant experience, but a very valuable tool in reducing waste. A
waste audit "how to" is provided here.
Once you have completed a waste audit, consider your current

practices and how they are affecting your garbage. What is being
thrown in the trash? Is it recyclable or compo-stable? Was it
incorrectly dated and went bad? Burnt? Over portioned? What are your
doing right? What are you doing wrong? Is your training of staff or
the layout of the facility and recycling / compost / trash bins
affecting what materials wind up in the trash? Recycling should be an
easier task than throwing something away. Are there enough recycling
bins? Every garbage can should be accompanied by a recycling and or
compost bin and can often be smaller than the recycling bins. In
areas like offices, there may not even be a need for a trash bin. The
large majority of waste from an office consists of recyclable paper.
Training is an essential part of a successful waste reduction

program. Recycling does not come naturally for many people and may
even have cultural hurdles. Integrate waste reduction into all
training programs and materials, and provide detailed intuitive
materials to all staff in all needed languages. Pictorial recycling
guides are a very helpful document to laminate and hang above all
recycling areas.
After you have changed and improved your current practices, implement
new programs. This could be composting, on-site worm bins, recycling
of additional products or replacing plastic disposable goods with
durable or compostable options. When implementing new programs, start
slowly with one program and be ready and willing to make changes in
your daily operations or how you implement the program. All
operations are different and thus have different needs. One program
may work fine at a particular restaurant, but need tweaking for
another operation. Go slow and keep resolute. Find more info on
composting and food waste options under the Food Waste section of
this web site.
Precycling
The best way to reduce waste is to not produce it in the first place.
This is often called precycling or source reduction. Source reduction
includes choosing products that come with less or no packaging like
beer kegs versus bottles, bulk items and vendors that reuse their
packaging. Source reduction also eliminates unnecessary items like
frilly toothpicks, paper doilies and inedible garnishes. Precycling
also implies choosing products that are packaged in more recyclable
material such as items packed in cardboard rather than unrecyclable
plastic, or products shipped in reusable containers.

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Reuse
The first and most important reuse option in food service is food
donation. Thousands of organizations across the country are eager to
accept all sorts of donations including old wares and equipment.
Equipment repair is an option that is beneficial in many situations,

but not always the best choice. Old equipment may have a little life
left in it, but new equipment is often more efficient. Routinely
maintaining equipment is also very important so that you are not
forced to choice whether or not to buy new equipment.
Recycling
Recycling, unfortunately, tends to receive the lion's share of the

general public's attention when it comes to waste reduction. While,
it is a very important step, reducing the amount of recyclables used
in the first place is a far more important step.
Recycling varies across the country as to what is collected and how

it is collected so contact your country waste management or waste
hauler on details for recycling in your area. They should be able to
direct you to drop-off sites that collect materials that are not
collected through curbside recycling. Earth911.com also provides a
list of collection sites around the country and items they collect.
Many items can be recycled besides the standard paper, metal, plastic
and glass. Plastic wrap used to protect linens and disposable items
can be recycled at some facilities or anywhere that accepts grocery
bags. Shipping companies will take your Styrofoam peanuts and schools
may take your bottle caps for art projects, be creative and willing
to make a few calls.
At a minimum, all food service operations should recycle fryer oil

and materials that are toxic such as fluorescent lights, old
thermostats, batteries, unused chemicals, paints and miscellaneous
hazardous materials. Again, contact your local waste management
department or earth911.com for information on hazardous material
collection.
Buying Recycled
The final step in waste reduction and recycling is to 'close the

loop' by purchasing products made with recycled content. Most food
service paper products, office goods and many building materials have
recycled content options. Recycled products require less energy and
produce less green house gases when they are remanufactured into new
goods as compared to virgin material. Recycled goods also add value
to the products you recycle. Demand for recycled products creates a

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demand for recyclable material, which in turn opens up the potential
for greater recycling in a wider area of the country.
Set purchasing policies for buying goods with recycled content such
as napkins, paper towels and all other food related paper goods must
contain 35% post-consumer recycled material and office goods made
with 100% post-consumer material. Written policies will help ensure
that these products are used in an organization regardless of who is
doing the purchasing.
Impacts
Waste impacts can be viewed from three sources: upstream, downstream

and direct. The upstream impact of goods and services is the amount
of natural resources and human capital consumed in the production and
distribution of goods purchased for your facility. These are indirect
impacts that an operation will only see in the price of goods. For
instance, a can of soda is just a can of soda in a cafeteria, but the
single can does not show the true costs associated with its
production. The upstream impacts of a can of soda includes the
growing and harvesting of corn for the corn syrup, mining and
smelting of aluminum, pumping and refining of oil to produce the poly
lining and the worldwide distribution of each element from one
facility to the next in order to create an aluminum can to be fill
with liquid that will be consumed in a matter of minutes. Paul Hawken
refers, in detail, to this soda can example in his book Natural
Capitalism. After consumption of the soda, the can then becomes a
direct waste your facility must deal with, or a downstream impact if
the customer takes the drink away. With both upstream and downstream
wastes, the costs and environmental impacts are invisible, but can
still be somewhat lessened with the knowledge that these costs exist.
You can serve sodas from reusable soda kegs to reduce the upstream
and downstream impacts and remind customers to recycle, which
highlights the lack of control with downstream wastes. The customer
may choose to recycle it or throw it in the garbage destined for a
millennial in the landfill, then repeat the numerous steps with their
next can of soda.
W.I. L. D Resto’s ways in reducing waste upstream, direct and

downstream
1.Talk to your suppliers about using reusable packing. Tell them you
would prefer to receive items like new tongs, for instance, in a milk
crate rather than a cardboard box. Smaller, local farmers and
suppliers are often more interested and structured to work with
reusable packing for food packaging compared to large distributors.
2.Develop a composting program

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3.Develop a comprehensive recycling program if there is not one
already in place
4.Call around and find recycling or reuse option for

miscellaneous items
5.Bottles and cans are not the only things that can be recycled. Old
cracked hotel pans, broken tongs and anything made of at least 75%
metal can usually be put in the metal recycling bin. Contact your
local recycler to confirm that they can accept these items.
6.Use compostable products for items that are normally discarded in-
house such as straws, stir sticks and drink skewers, then compost
them
7.Find products that come in less packaging, and also more recyclable
packaging
8.Use reusable options with everything possible.
9.Replace bottled beers with keg beer and bottled or canned soda with
bag-in-box syrups or 5 gallon pre-mixed soda kegs. Most people will
tell you the premix tastes better, but they are getting harder to
find.
10.Develop a relationship with a food donation

program in your area
11.Donate old tableware, kitchen utensils and equipment to a church,

school or soup kitchen
12.Buy in bulk - while this is standard operation for most food

service facilities, consider all the products not normally taken into
account for bulk purchases such as alcohol and cooking wine.
13.Discontinue use of any non-essential products like paper place

mats, frilly toothpicks and practices like putting two straws in
cocktails
14.Have staff distribute disposable items like napkins and plastic

forks rather than placing them in self-serve stations.
15.Use napkin dispensers that dispense one napkin at

a time
16.Invest in nice wood tables rather than using linens or other table
covers. This small upfront cost saves thousands of dollars in linen
services every year.

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17.Buy cleaning chemicals in concentrated form and reduce the number
of chemicals on site by using multi-purpose cleaners
18.Have employees use reusable cups for their own

drinks
19.Reduce the amount of excessive takeout packaging - a sandwich

wrapped in paper inside a paper bag worked just fine up until the
80's, it can work again
20.In quick serve operations where the customer is disposing of

waste, make obvious, easy to understand labels on each bin for
"bottles," "cans," "plates and silverware" and "garbage only."
Because some people see everything as garbage - even your reusable
silverware, labels may need to be more specific to identify waste
like "paper cups and wrappers only." Also, make the garbage can
opening small so guests do not just dump their entire contents in the
garbage. Better yet, use a bus tub for garbage so staff can remove
any silverware or recyclables thrown into the "garbage only"
container.
In the end, as with any change to structure, the main component of

making waste reduction work is staff and customer involvement.
Implementing new products and programs without integrating a
comprehensive training program will result in failure. Most employees
are excited to implement sustainable practices at the work. Properly
training them will ensure that new sustainability programs are
accepted and successful.
CHAPTER VIII
RESTAURANT MANAGEMENT
Management principles are guidelines for the decisions and actions of

managers.

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The Principles of Management are the essential, underlying factors
that form the foundations of successful management. According to
Henri Fayol in his book General and Industrial Management (1916),
there are fourteen 'Principles of Management'. and the proponents
have adapted the following principles that can be used to improve the
quality of service and personality we have
1. Division of Work - According to this principle the whole work is

divided into small tasks. The specialization of the workforce
according to the skills of a person, creating specific personal
and professional development within the labor force and therefore
increasing productivity; leads to specialization which increases
the efficiency of labor.
2. Authority and Responsibility - This is the issue of commands
followed by responsibility for their consequences. Authority means
the right of a superior to give enhance order to his subordinates;
responsibility means obligation for performance.
3. Discipline - It is obedience, proper conduct in relation to
others, respect of authority, etc. It is essential for the smooth
functioning of all organizations.
4. Unity of Command - This principle states that each subordinate
should receive orders and be accountable to one and only one
superior. If an employee receives orders from more than one
superior, it is likely to create confusion and conflict.
5. Unity of Direction - All related activities should be put under
one group, there should be one plan of action for them, and they
should be under the control of one manager.
6. Subordination of Individual Interest to Mutual Interest - The
management must put aside personal considerations and put company
objectives firstly. Therefore, the interests of goals of the
organization must prevail over the personal interests of
individuals.
7. Line of Authority/Scalar Chain - This refers to the chain of
superiors ranging from top management to the lowest rank. The
principle suggests that there should be a clear line of authority
from top to bottom linking all managers at all levels.
8. Order - Social order ensures the fluid operation of a company
through authoritative procedure. Material order ensures safety and
efficiency in the workplace. Order should be acceptable and under
the rules of the company.
9. Equity - Employees must be treated kindly, and justice must be
enacted to ensure a just workplace. Managers should be fair and
impartial when dealing with employees, giving equal attention
towards all employees.
10. Stability of Tenure of Personnel - Stability of tenure of
personnel is a principle stating that in order for an organization

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to run smoothly, personnel (especially managerial personnel) must
not frequently enter and exit the organization.
11. Initiative - Using the initiative of employees can add strength
and new ideas to an organization. Initiative on the part of
employees is a source of strength for organization because it
provides new and better ideas. Employees are likely to take
greater interest in the functioning of the organization.
12. Esprit de Corps/Team Spirit - This refers to the need of
managers to ensure and develop morale in the workplace;
individually and communally. Team spirit helps develop an
atmosphere of mutual trust and understanding. Team spirit helps to
finish the task on time.
A. Recruiting and Staffing
The process of recruitment and staffing constitutes the means by

which businesses find employees. Recruitment occurs at various times
in a company's life, although most intensively when a new business
starts or when an existing business undertakes expansion or new
directions.
Rules in Recruitment of Moonlight Resto Bar
 Screen your candidate before the interview

There’s little point in wasting yours or the candidate’s time by
inviting them for an interview for a job that doesn’t pay the sort of
salary they’re looking for or does not carry enough seniority.
Therefore, it’s sensible to telephone them first to ascertain whether
the job would fit your or their minimum requirements. There’s always
a tricky moment at the interview when the candidate wants to ask the
salary but has been advised not to do this. An informal discussion
beforehand will avoid this and make for a much more comfortable
interview.
 The interview is important but shouldn’t be a deal-breaker
When interviewing a candidate, don’t forget that the interview room
is one of the most stressful places someone will ever experience.
Within the criteria of competency-based interviewing, make allowances
for this and try to ascertain the person behind the nerves. Will he
or she fit into your organization? Do they have skills and experience
that need to be brought out? Treat self-help books on body language
with skepticism – this is not an exact science and you may take a
negative view of a perfectly good – if nervous – candidate. Be wary
also of psychometric tests. These are merely an inexact snapshot and
are easily skewed by the canny candidate.Even a formal interview can
be conversational and designed to put the candidate at their ease
and, therefore, more forthcoming with their answers. Just because

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you’ve adopted a competency-based interview policy, don’t shy away
from exploring the candidate’s answers further.
 Be honest with your candidates
While it’s obviously important for candidates to supply an
application in accordance with their skills and experience, it is
equally important for you, as the employer, to be realistic with
regard to your expectations of the post holder and of the job itself.
Someone with years of experience and a broad skills base will not be
satisfied with a junior role, so be frank about your requirements. Is
the post currently a junior one but has potential for expansion for
the right candidate? Are you offering further training or some other
benefit such as health-care? All of this should be communicated
clearly.Ensure that the job has a printed job and person
specification.
Employee Selection Process
Employee Selection is the process of putting right men on right

job. It is a procedure of matching organizational requirements with
the skills and qualifications of people. Effective selection can be
done only when there is effective matching. By selecting best
candidate for the required job, the organization will get quality
performance of employees. Moreover, organization will face less of
absenteeism and employee turnover problems. By selecting right
candidate for the required job, organization will also save time and
money. Proper screening of candidates takes place during selection
procedure. All the potential candidates who apply for the given job
are tested.
But selection must be differentiated from recruitment, though these
are two phases of employment process. Recruitment is considered to be
a positive process as it motivates more of candidates to apply for
the job.
The Employee selection Process takes place in following order-

1. Preliminary Interviews- It is used to eliminate those candidates
who do not meet the minimum eligibility criteria laid down by the
organization. The skills, academic and family background,
competencies and interests of the candidate are examined during
preliminary interview. Preliminary interviews are less formalized
and planned than the final interviews. The candidates are given a
brief up about the company and the job profile; and it is also
examined how much the candidate knows about the company.
2. Application blanks- The candidates who clear the preliminary
interview are required to fill application blank. It contains data
record of the candidates such as details about age,
qualifications, reason for leaving previous job, experience, etc.

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3. Written Tests- Various written tests conducted during selection
procedure are aptitude test, intelligence test, reasoning test,
personality test, etc. These tests are used to objectively assess
the potential candidate. They should not be biased.
4. Employment Interviews- It is a one to one interaction between the
interviewer and the potential candidate. It is used to find
whether the candidate is best suited for the required job or not.
But such interviews consume time and money both. Moreover, the
competencies of the candidate cannot be judged. Such interviews
may be biased at times. Such interviews should be conducted
properly. No distractions should be there in room. There should be
an honest communication between candidate and interviewer.
5. Medical examination- Medical tests are conducted to ensure
physical fitness of the potential employee. It will decrease
chances of employee absenteeism.
6. Appointment Letter- A reference check is made about the candidate
selected and then finally he is appointed by giving a formal
appointment letter.

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B. Job Description and Specification
1. Job Description: Restaurant Manager
At the most basic level, a restaurant general manager

takes responsibility for ensuring the establishment functions
smoothly. A restaurant manager monitors and maintains customer
satisfaction, employee compliance, everyday operations, and
overall quality. Managers must observe restaurant patrons and
provide service accordingly. General manager duties also
include monitoring and meeting financial objectives. If the
restaurant exists as part of a chain, then the general manager
may have to implement various marketing strategies and other
policies.
2. Job Description: Dining Supervisor
The supervisor of dining services is responsible for

providing nourishing food to residents, guests and employees
under sanitary conditions as directed and in accordance with
established policies and procedures.
3. Job Description: Sales Supervisor
Supervise sales operations of sales team.Follow-up leads

and samples provided by sales team.Implement strategies to sell
products or services.Build new customer base to maximize
sales.Retain existing customers by providing prompt customer
services.Supervisor and oversee the maintenance of customer
databases.Supervise accounts receivables team in collecting
balances.Supervise field marketing and sales force.Analyze
field reports and prepare sales documents.Analyze competitor
pricing proposals and sales strategies.
4. Job Description: Kitchen Supervisor
Managing the kitchen porters. Making sure the kitchen is a

safe and hygienic place to work. Organizing the inventory,
storage, and distribution of foodstuffs and supplies. Helping
to plan menus, apportion ingredients and use food surpluses.
5. Job Description: Security Supervisor
Maintains safe and secure environment for customers and

employees by controlling and monitoring and personnel.

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C. Employee Training and Development
Training & Development is any attempt to improve current or future

employee performance by increasing an employee's ability to perform
through learning, usually by changing the employee's attitude or
increasing his or her skills and knowledge. The purpose of the
training and development function is to: Organize and facilitate
learning and development. Expedite acquisition of the knowledge,
skills, and abilities required for effective job performance. Most
employees have some weaknesses in their workplace skills
Typical Reasons for Employee Training and Development
Training and development can be initiated for a variety of reasons

for an employee or group of employees.
 When a performance appraisal indicates performance improvement

is needed
 To "benchmark" the status of improvement so far in a
performance improvement effort
 As part of an overall professional development program
 As part of succession planning to help an employee be eligible
for a planned change in role in the organization
 To "pilot", or test, the operation of a new performance
management system
 To train about a specific topic (see below)
Typical Topics of Employee Training
1. Communications: The increasing diversity of today's workforce

brings a wide variety of languages and customs.
2. Computer skills: Computer skills are becoming a necessity for
conducting administrative and office tasks.
3. Customer service: Increased competition in today's global
marketplace makes it critical that employees understand and
meet the needs of customers.
4. Diversity: Diversity training usually includes explanation
about how people have different perspectives and views, and
includes techniques to value diversity.
5. Ethics: Today's society has increasing expectations about
corporate social responsibility. Also, today's diverse
workforce brings a wide variety of values and morals to the
workplace.
6. Human relations: The increased stresses of today's workplace
can include misunderstandings and conflict. Training can people
to get along in the workplace.

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7. Quality initiatives: Initiatives such as Total Quality
Management, Quality Circles, benchmarking, etc., require basic
training about quality concepts, guidelines and standards for
quality, etc.
8. Safety: Safety training is critical where working with heavy
equipment, hazardous chemicals, repetitive activities, etc.,
but can also be useful with practical advice for avoiding
assaults, etc.
9. Sexual harassment: Sexual harassment training usually includes
careful description of the organization's policies about sexual
harassment, especially about what are inappropriate behaviors.
General Benefits from Employee Training and Development
There are numerous sources of online information about training and

development. Several of these sites (they're listed later on in this
library) suggest reasons for supervisors to conduct training among
employees. These reasons include:
 Increased job satisfaction and morale among employees

 Increased employee motivation
 Increased efficiency in processes, resulting in financial gain
 Increased capacity to adopt new technologies and methods
 Increased innovation in strategies and products
 Reduced employee turnover
 Enhanced company image, e.g., conducting ethics training (not a
good reason for ethics training!)
 Risk management, e.g., training about sexual harassment,
diversity training
D. General Policies and Rules and Regulations
Basic Responsibilities & Restaurants Policies
There are some working conditions unique to our business which

you cannot be expected to know about unless we call your attention.
Here are some of the basic ground rules at the restaurant for your
compliance:
Employees are required to wash their hands every 30 minutes and prior
to their duty, after using the Comfort room and/ or handling any
cleaning tool or when hands have been exposed to contamination. You
should also sanitize your hands every 30 minutes.
You should punch your own swipe card or use your own finger on
biometric system when punching in/out for duty/ break.
The restaurant telephone is for business purposes only. Request
permission before using the restaurant telephone to make personal

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phone calls. We do not change currency or cash personal checks in
the restaurant. Business transaction not related to McDonald’s are
prohibited within company premises.
Check the bulletin board regularly for information. Do not post
anything or alter any of the notices.
You should report any injury or accident to the manager on duty
immediately at the time the accident occurred.
There will be no objections to Crew members dating one another as
long as it does not interfere with restaurant operations. Management
employees are not allowed to date crew or fraternize with hourly paid
employees.
Before any crew can report to work again after illness, the Crew
should secure a medical certificate from the accredited clinic and
cannot work until this is provided.
No product is to be taken from the restaurant unless paid of or eaten
in the compliance to our food safety procedures.
Park only in the areas designated by your management..
You are required to observe personal neatness and proper uniform at
work.
You are not allowed to have in your possession your cellphone while
on duty
Any form of customer complaint received should be reported to the
Manager.
Do not bring valuable belongings or large amount of cash to work.
Notify your Management Team whenever there is a change in your
status.
You should not smoke while on duty and in unauthorized places.
Ask your Management Team to explain any work policies or procedures
which you do not fully understand.
Schedule and Attendance
Your schedule will be posted at least four days ahead of time.

You are expected to work on time and as scheduled. If you can’t
report for work on your schedule shift, inform the Restaurant
Management Team, absent, late, or overbreak will be considered
unexcused.
An employee who fails to show up for work after one hour from
his/her work schedule will be considered as AWOL unless the employee
is able to secure the approval of the Manager to consider the absence
as an Excused Absence (EA) or an Excused Late(EL). The employee
should be able to show proof to support the reason for requesting an
EA.
The progressive disciplinary action a crew may receive for late

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and over break is as follow:
1st offense verbal warning

2nd offense written warning
3rd offense suspension for 3 working days
4th offense 5 days suspension from work or
termination
Neatness and Uniform Policy
We have learned over a period of time that our customers like clean,
well-groomed and neat crew in our restaurant. To meet this
preference, we ask you to comply with the following:
You are expected to be in complete and clean uniform when you report
to work. Crew uniforms must be worn properly while on duty.
Bathing daily, use of deodorant and moderate use cosmetics
Body tattoo should not be visible when in McDonald’s uniform
Hair dye aside from black and dark brown should not show when wearing
the hairnet and bullcap
Only one pair of stud earring are allowed to be worn by women.
Necklace can also be worn but should be hidden under the uniform. No
other accessory is allowed to be worn while on duty.
All employees are required to keep their forehead clear. For the men,
full ear should show. The hair must not overlap the collar, and
should not exceed from the scalp. Ladies hair should be away from the
face and long hair should be tied.
A hairnet must be worn to cover the entire hair from the forehead
down to nape
Men are not allowed to grow their mustache and stubbles should be
shave as soon as noticeable
Employees are not allowed to wear slippers, athletic shorts or
sleeveless undershirts within the restaurant
All employees should have clean hands and short fingernails
Nail polish is not allowed.
Failure to follow the Neatness and Uniform policies and

guidelines will be subject to progressive disciplinary action as
follow:
1st offense - written warning
2nd offense - 3 days suspension
3rd offense - 5 days suspension
4th offense - 7 days suspension
7th offense - Termination

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Medical Check-up
To safeguard the safety and health of our employees and customers,

all employees are required to undergo the Medical Check-up and secure
health certificate based on the schedule set by the Company.
Disciplinary action as indicated below will be given to employees who

shall violate, disobey, omit or neglect to comply with the policy.
1st offense written warning

2nd offense suspension for 3 working days
3rd offense suspension for 15 working days
4th offense higher disciplinary action including termination
Security Policies
To further protect the restaurant premises and employees

working here, the following guidelines have been set:
o All personnel (on duty or not) shall have their bags and parcels
inspected by the guard on duty or the manager before going in and
when coming out. Be advised to allow time prior to your schedule
after duty to prevent you from being late.
o The guard or any of the Management team will be authorized to
conduct frisking to its employees on situations when there is a need
to respond to a report on possible theft.
o All company items take out from the restaurant should be
presented to the guard or manager accompanied by a transfer ticket.
o Crew may stay in the restaurant premises for a maximum of 30
minutes prior to their duty and 30 minutes after duty.
o Openers are advised to stay outside the restaurant until a member
of a management team arrives.
o Overnight crew may stay-in until such time when the closing
manager leaves. By that time, no one will be allowed to stay inside
the restaurant. Overnight crew, while waiting for the closing manager
should only stay in the front lobby. They should not re-enter the
counter area or the crew room anymore.
o The delivery and corral doors are not for entry or exit of
personnel unless being part of the delivery team of the restaurant.
No one is allowed to use these doors as a passageway for personnel
use.
o All items, products including trash take out from the restaurant
should be presented to the guard or manager for checking.
o All bags and parcels must be placed in the locker provided for.
Crew should not leave any personal belongings in the locker. The
items left will be removed and can be claimed from the manager.
o Crew waiting for other crew is advised to wait for their friends

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outside the restaurant premises.
Workplace safety
Having a safe workplace is one of the most important benefits

we offer to our employees and their families. We are committed to
ensuring a safe working environment for all employees. We do this by
following strict safety and health rules. Having a workplace safety
includes but not limited to:
o Prohibiting the possession of weapons and other dangerous devices
by El Diablo Resto employees.
o Not tolerating any threats of harm- either direct or indirect- or
any conduct that harasses, disrupts or interferes with another
employee’s work or performance or creates an intimidating, hostile
work environment.
o Rigorously adhering to the established safety procedures,
following safety practices and avoiding short cuts.
o Requiring every El Diablo Resto’s business to have an active
safety program that is strongly supported by its Management team.
It is our intent to avoid all injuries and to be recognized as an
industry leader in safety.
Non- compliance with the above mentioned guidelines in providing safe

workplace could result to disciplinary action including termination.
If you become aware of any actual or potential safety or environment

hazard, or if you have a safety concern, immediately notify your
manager.
Rude Behavior
Being in the service industry, our primary objective is to provide

100% Total Customer Satisfaction to each and every customer that
visits our restaurants by serving safe foods and hot food in a fast,
accurate and friendly manner in a clean restaurant.
One of the major behaviors affecting customer satisfaction is

rudeness of crew and managers. The following are the disciplinary
actions for all managers and crew members who exhibit rude behavior
to a customer or co-employee:
1st offense: 3-5 days suspension from work
2nd offense: 10-15 days suspension from work
3rd offense: termination

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Company ID
The company ID is issued to crew for proper identification.

Disciplinary action which is not necessarily progressive can be given
to employee for tampering on the proper use of the company ID.
Progressive Disciplinary action will be given to employee for losing

his/her ID without justifiable reason as supported by an affidavit of
loss.
No Loitering Policy
Because of the size of our restaurants and the crowded

conditions which come about when many customers and a large Crew are
present it is in the interest of orderliness that we ask your
cooperation in carrying out the following:
Off-duty employees should not arrive at the restaurant earlier

than the scheduled shift and should the restaurant thirty (30)
minutes after the shift.
Off-duty employees should refrain loitering inside and outside the
restaurant premises.
If off-duty Crew wants to buy food and eat in the lobby, he/she
must be in civilian clothes and can stay for a maximum of only 30
minutes. The Crew must notify the manager and the present receipt for
signature.
Resigned/terminated employees, employees on leave, may only enter
the premises as customer. An employee who is under suspension from
work is not allowed to enter the premises of the restaurant during
the duration of the suspension unless the employee is ask to report
by the Restaurant Manager.
Employee Image
The company is engage in the business of operating a quick

service restaurant. As such, it deals with a vast number of customers
everyday. It is therefore very important that we project positive
image not only to co-employees but to the general public we serve.
Likewise, employees should guard themselves against any

complaint or harassment that may be filed against him or her by a co-
employee or customer that can tarnish the good name of the company
with regards to his or her performance or personal life. More
importantly, the employees are prohibited from displaying willful,
flagrant, lewd, or shameless as to show indifference to the opinion
of good and respectable members of the community.

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An employee who failed to disclose his/her relationship with a co-

employee shall be subjected with the appropriate disciplinary action,
which may range from written warning to suspension, depending on the
circumstance of the case.
Any employee who is found guilty in committing an immoral conduct as

defined above shall be meted with appropriate disciplinary action,
which may range from suspension to dismissal, depending on the
circumstances of the case.
Cash Handling Policy
Refer to Cash Handling Policies and Procedures of the Crew Handbook’s

Implementing Guidelines.
Sexual Harassment / Improper Behavior
The company prohibits sexual harassment in any form. Sexual

harassment is prohibited because it creates an intimidating, hostile
or offensive environment, is an abuse of power, and further, is
inconsistent with the company’s policies and management philosophy.
The company is committed to maintaining a respectful work environment

that is free of sexual harassment and all forms of sexual
intimidation and exploitation. In keeping with this commitment, the
Company prohibits as well any and all forms of sexually improper
conduct by anyone, including any of its manager s, supervisors and
employees.
The Company also considers retaliation/ reprisal in any way against

anione who has articulated any concern about sexual harassment or any
sexually improper behavior, whether that concerns relates to
harassment of or discrimination against the individual raising the
concern as violation of this policy. Any employee who feels subjected
to discrimination or harassment should immediately report it to the
Management Team. Such report will be investigateed thoroughly. If the
report has merit, disciplinary action will taken against the
offender.
For the detailed procedure on Sexual Harassment & Sexually Improper

Behavior please take time to read that part of the Crew Handbook
Implementing Guidelines.
Drug Abuse Prevention Policy and Procedure

Because of the harmful effects of drug abuse on the physical and

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mental well-being of it’s employees, the Company is committed to
maintaining a drug-free environment. In keeping with this commitment,
drug abuse is hereby prohibited in any form. The company’s policy
that an employee found with presence of dangerous drugs in his / her
system, in possession of, using, selling, trading, or offering for
sale dangerous drugs during working hours or Company sponsored
activities or on Company premises, vehicles and the like, may be
subject to disciplinary action.
For detailed procedure on Drug Abuse Prevention Policy, Procedures
and Programs, please take time to read that part of the Crew
Handbook Implementing Guidelines.

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D. Organizational Chart
John David B. Aliaga
General Manager
Arabella Canada Jesslyn Vicensio Aiza Miller

Cook I Food Attendant I Cashier I

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F. Location

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G. Layout and Design

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H. Building Structure
RESTO BAR
RESTO BAR

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MOONLIGHT RESTO BAR MENU
Recipes PRICE
Chicken and sweet potato croquettes ₱200
Black pepper soy chicken wings ₱200
Chipotle pulled pork masa cakes ₱250
Meatballs with garlic yogurt ₱250
Baked honey bourbon chicken wings ₱250
Spinach puff pastry rolls with feta and ricotta ₱300
Chipotle roasted almonds ₱300
Dessert’s:
Brazo Mercedes Cupcake ₱200
Yema Sponge Cake ₱200
Sweet and Salty Spaghetti ₱200
Rellenong Hipon ₱250
Ukoy na Togue ₱100
Chocolate Cake ₱250
Other to offer:
Herb Crusted Turkey ₱600
Baked Mashed Potatoes ₱650
Glazed Carrots ₱600
Roasted Butter Squash ₱700
Acid Drinks:
Pepsi 8 oz. ₱15
Pepsi 750 ml ₱25
Pepsi 1000ml ₱35
Coke 8 oz. ₱15
Coke 750 ml ₱25
Coke 1000 ml ₱35

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LEARNING
INSIGHT

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JESSLYN VICENCIO
I learned that business plan is an important tool to

help guide your decisions. Think of it as a roadmap to
success, providing greater clarity on all aspects of
your business, from marketing and finance to
operations and product/service details.
ARABELLA CANADA
I learned that the purpose of a Business Plan is to

identify, describe and analyze a business opportunity
and/or a business already under way, examining its
technical, economic and financial feasibility.
JOHN DAVID ALIAGA
I learned that having a business plan is a very

important business startup because it will help you
with critical decisions. While business plans have
many purposes, the primary importance of a business
plan is that they help business owners make better
decisions. Entrepreneurship is often an endless
exercise in decision making and crisis management

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JOB
DESCRIPTION
Job Description- Restaurant Manager
Title
MOONLIGHT RESTO BAR
Restaurant General Manager
Summary
A Restaurant General Manager is someone who is the face of a

restaurant and whose main responsibility are to deal with customer
service issue as well as to ensure that the food quality coming out
of the kitchen is the best it can be. He or she deals with any

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staffing issues and ensures that everything runs as smoothly and
profitably as possible. The general manager of a restaurant is
responsible for overseeing all of the restaurant’s operation, which
includes hiring and firing staff, purchasing food supplies and
equipment, and dealing with suppliers and vendors.
Restaurant General Manager Job Responsibilities:
Delivers revenues and profits by developing, marketing, financing,

and providing appealing restaurant service; managing staff.
Restaurant General Manager Job Duties:
 Establishes restaurant business plan by surveying restaurant

demand; conferring with marketing, and sales projections,
analyses and estimates.
 Meets restaurant financial objectives by developing financing;
establishing banking relationships; preparing strategic and
annual forecast and monitoring financial controls; developing
and implementing strategies to increase average meal checks.
Chef Job Duties:
Cooks guests' orders according to their preferences
Employs food safety best practices and makes sure that all kitchen
staff members do the same
Acts with appropriate caution in a dangerous environment where there

are knives and high-temperature surfaces
Selects choice ingredients that will give dishes the best flavour
Experiments to come up with new specialties that will draw diners

into the restaurant
Coaches the sous chef and other members of the kitchen staff, so they
perform at their best
Determines how much food to order and maintains an appropriate supply

at the restaurant
Keeps up with trends in cooking and the restaurant business to ensure

that guests have a positive experience
Works quickly and accurately during busy periods, such as weekends

and evenings

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Occasionally takes on extra duties, such as cleaning, when the
kitchen is short-staffed or the restaurant is particularly busy
Takes direction and works with the restaurant's administrative team
Food service attendant

Transitioned through various departments within dietary and food
service
Utilized meal planning software to ensure dietary needs and

restrictions are met
Communicated with visitors and residents to develop and maintain

trust and confidence
Trained and served as a mentor for new employees
Assisted in organization of functions and events for residents
Security Officer Job Duties:

Secures premises and personnel by patrolling property; monitoring
surveillance equipment; inspecting buildings, equipment, and access
points; permitting entry.
Obtains help by sounding alarms.
Prevents losses and damage by reporting irregularities; informing

violators of policy and procedures; restraining trespassers.
Controls traffic by directing drivers.
Completes reports by recording observations, information,

occurrences, and surveillance activities; interviewing witnesses;
obtaining signatures.
Maintains environment by monitoring and setting building and

equipment controls.
Maintains organization's stability and reputation by complying with

legal requirements.
Ensures operation of equipment by completing preventive maintenance

requirements; following manufacturer's instructions; troubleshooting

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malfunctions; calling for repairs; evaluating new equipment and
techniques.
Contributes to team effort by accomplishing related results as needed
Bartender responsibilities include:

Preparing alcoholic or non-alcoholic beverages for bar and patrons.
Interacting with customers, taking orders and serving snacks and
drinks. Assessing bar customers' needs and preferences and making
recommendations.
Food delivery
Performed pre-delivery vehicle preparation checking orders for
quality and accuracy
Provided quality customer service through positive and professional

interaction with customers in person or by phone
Performed other assigned workstation duties including making quality

products, preparing ingredients and taking orders
Worked as part of a team and assisted each other by being on time for
their shift
Accurately processed order paperwork and payment transactions and

execute cash management duties
Protected the company's assets by maintaining organized, safe, and

clean work areas; complying with safety and security standards at all
times.

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Resume

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CVCITC

Cagayan Valley Computer and Information Technology College, Inc.

(MOONLIGHT RESTO BAR)

The Faculty of the Under Graduate School

Cagayan Valley Computer and Information Technology College

of the Subject SHS_ENTREP: Entrepreneurship

Technical-Vocational-Livelihood Home Economics Strand

ALIAGA, JOHN DAVID B.

MR. JOHN CHRISTOPHER N. RIVERA

MOONLIGHT RESTO BAR Page 1

“MOONLIGHT RESTO BAR”

is prepared and submitted by John David B. Aliaga, Arabella L.

in partial fulfillment of the requirements for Entrepreneurship

MR. JOHN CHRISTOPHER RIVERA

Accepted and Approved in Partial Fulfillment

of the Requirements for Entrepreneurship Subject in

TECHNICAL-VOCATIONAL-LIVELIHOOD HOME ECONOMICS Strand

MRS. EVELYN G. GANIO, LPT, MST-Math

MOONLIGHT RESTO BAR Page 2

It is a great pleasure for us to present this project to CVCITC as

To our Almighty God, whom we believe that we cannot create this

We take this golden opportunity to thank all our mentors, our

To our dearest parents, the reason why we keep on striving harder to

MOONLIGHT RESTO BAR Page 3

This book was created and wholeheartedly dedicated to very

To our ever loving parents:

Mr. and Mrs. William Aliaga

Mr. and Mrs. Jomar Canada

Mr. and Mrs. Johnny Vicencio

Mr. and Mrs. Miller

MOONLIGHT RESTO BAR Page 4

CHAPTER I. CONCEPT, LOCATION AND CONCEPT 7

CHAPTER II. MARKETING PLAN 8

CHAPTER IV. LEGAL AND TAXES …………………………………………………… 21

MOONLIGHT RESTO BAR Page 5

CHAPTER VI. FOOD PURCHASING

CHAPTER VII. FOOD PRODUCTION AND SANITATION

CHAPTER VIII. RESTAURANT MANAGEMENT

A. Recruiting and staffing…………………………………………………………… 65-68

MENU LAYOUT and DESIGN……………………………………………………………………… 85

MOONLIGHT RESTO BAR Page 6

Our mission is to impress our customers by giving them the

MOONLIGHT RESTO BAR Page 7

B. Location of the Project

 The site was situated at Maharlika Highway, Santiago City,

 New and refreshing design

MOONLIGHT RESTO BAR Page 8

MOONLIGHT RESTO BAR Page 9

 Chicken and sweet potato croquettes

MOONLIGHT RESTO BAR Page 10

 Herb Crusted Turkey

MOONLIGHT RESTO BAR Page 11

C. Benefits of the Business to the Target Market

MOONLIGHT RESTO BAR Page 12

Table3.1 Project Investment

Table 3.2 List of Furniture, Amenities, and Utensils

Item Details Quantity Unit Price Total Price

MOONLIGHT RESTO BAR Page 13

Table 3.3 List of Equipment and Machine

Item Details Quantity Unit Price Total Price

Table 3.4 Dedicated Area Requirements

Knowing that 2000 m² is = 21527.82 f²