Application: Case-Based Food Production Output

Group 1
CM 156| CFM3B-1

1. Cafe and Self-Serve Deli Bar

2. Vending Area 24 hours a day

3. Meal Periods
Breakfast (6:30-10:15am)

Lunch (11am- 2pm)

Limited Lunch (2 - 4:30pm)

Dinner (4:30 - 7 pm)

Limited Dinner (7- 9:30pm)

4. Output should include: Menu plan, operation scheme for production and service while
integrating new normal conditions

I. Objectives of Food Service

During a typical workday, most employees will have one or more meals, as well as snacks and

beverages. We will give healthy meal and snack options in addition to excellent, convenient, appealing,

and economical cuisine. Quality foods, whole grains, low-sodium, minimally processed, trans fat-free,

gluten-free, and low-calorie alternatives will be prioritized. Healthy eating at work is a benefit that pays off

in the long run by increasing employee energy levels, improving overall general health, and lowering

individual medical expenditures. Employees may use fewer sick days as a result of this, and insurance

providers may be able to negotiate greater medical coverage.

II. Describe the food service concept employed

 The goal of food service establishments is to provide high-quality meals and excellent

service to customers while staying within food and labour costs so that the operation can

make a profit. This goal can only be achieved with the cooperation and support of all of

the staff. Just as a football franchise only succeeds when the players and staff form a

cohesive team, so too does a restaurant succeed only when the staff forms a working

team. Excellent food and service is always a team effort. If the meal is not well prepared

or if the service is poor, the customer may not enjoy the dining experience. All members

of the team have a role in making the customer's experience memorable.

III. What are the Food Production Requirements?

● Quality and food safety team and the other personnel are competent and have

appropriate education, training, skills and experience

● Management has described product characteristics documents to the extent

needed to conduct the hazard analysis for all raw materials, ingredients and

product- contact materials.

● Management has implemented, operated and ensured the effectiveness of

planned activities of operation and the HACCP plan and any changes to these

activities.

● Quality and food safety team has conducted a hazard analysis and determined

the type hazards to be controlled: degree of control and the combination of

control measures needed.

 IV. What are the service requirements?

All of our food service locations are kept clean. Slip-and-fall injuries can be avoided by

keeping floors, aisles, and pathways clean and dry. To prevent accidents and injuries, the service

area, which is prone to water build-up owing to the presence of a sink or bar, should have

adequate drainage, mats, platforms, or false flooring. Ascertain that the service area has an

accessible approach to your eating areas and service counters so that anyone using a wheelchair

is able to maneuver.

V. Provide a sample/s of the menu offered

1. Style of cuisine or menu concept, brief description

- It would be a mixed type of menu concept which is Filipino and American style, As

Americans are known for their sandwiches and their healthy ways of eating and drinking

healthy foods and Filipino love to eat rice and carbs and we call it “cheat day”.

2. Meal periods, noting that this is a 24/7 business

- It would be a cycle menu since it would be much easier to obtain the raw ingredients, and

the menu would be fixed weekly if it was either plan-based, pasta-based, or something

similar. It also aids in cost containment, waste reduction, and an increase in the number of

healthy dinners.

3. Menu Layout (ala carte, pre-fixe or cycle menu? Explain why?

- We utilize the Cycle menu as a layout since it is more adaptable for me and reduces the

labor of the cooks. The first on the list is the Monday menu, which includes two options for

breakfast, lunch, beverages, and dessert.

4. Propose a 7-day menu cycle based on the meal periods you have identified.
 BREAKFAST LUNCH DRINKS DESSERT

Chicken Vegan Caesar

MONDAY Sandwich salad Mango Juice Tiramisu

Choco coffee Pudding

Vanilla Chicken salad

Pancake

Garlic fried rice Chicken cordon Ice tea Cookies

TUESDAY with fried egg bleu
and Hotdog Fruit cakes

Buttered juice
Grilled cheese Chicken
soda

WEDNESDA White rice w/ Beef broccoli Soda Champurrado

Y fried egg and
bacon
Chicken adobo coffee kakanin

Fried rice w/
sautéed
kangkong

Grilled Mushroom
THURSDAY sandwich spicy spaghetti Fruit juice

soda Chocolate cake

Mushroom Alfredo
burger steak spaghetti
 Chicken
FRIDAY sandwich Vegan salad Fruit juice

Caesar salad Coffee Vanilla cake

Honey butter
pancake
milk

SATURDAY Garlic rice w/ Bistik Coffee

fried egg and

bacon Chicken curry Fruit juice Leche flan

Vanilla
pancake

Fried rice with Sinigang na Fruit

S sautéed hipon
U kangkong juice
Bibingka,
N soda
Chicken Adobo sapinsapin
D
Champorado
A
Y

5. Compute the potential cost per meal and suggested selling price based on
consumption per person during a specific meal period. Show your computation for one
(1) meal period only.
Cost Worksheet
STANDARD
RECIPE SHEET
Create a Standard Recipe Sheet for each of the regional recipes assigned.

Recipe CHICKEN CURRY

Number of 1 Portion Portion Size (1 serving))

portions

1 Portion Waste% Usable% Purchase Cost Cost per

Amount per

Ingredients Weight Unit % % Weight Unit Purchase

Chick 150 g 100% Php 0.14 21

0%
en 140/1Kg

Curry 34.14 g 100% Php 0.625 21.3375

0%
Powder 25/40g

Coconut 30 g 100% Php 0.2533 7.599

0%
Powder 38/150g

Onion 10 g 100 Php180/1Kg 0.18 1.8

0 %
%

Sesame 5.6 g 100 PHP60/115m L 0.52 2.968473

0
oil 9 % 17
%

Fish 17. g 100 Php35/350m L 0.1 1.707

0%
sauce 07 %

Salt 8 g 10 Php 41/1Kg 0.04 0.328

0
0% 1
%
 Pepper 5 g 10 Php77/35g 2.2 11
0
0%
%

Total Cost 67.76834

Cost Per Individual Portion 7

Selling Price @ 28% F.C.

7. How will you execute the new offering?

- To execute the new offering I will use Word of mouth and

different kinds of advertisements and also use the internet such as
Facebook, Instagram etc.

REFERENCES

1. https://marketplace.canva.com/EADaosm7nf4/1/0/1236w/canva-black-white-meat-
bbq-grill- food-restaurant-menu-ByPY6pSFNVs.jpg
 2.https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.semanticscholar.org
%2Fpaper%2FEFFECTIVENESS-OF-INTEGRATED-MANAGEMENT-SYSTEM-IN-OF-
Mengistu%2F3fbc560e156d47064b0c6473c029240187b82b1a&psig=AOvVaw2g-
LyrKvCz1P7n9PaOPAUh&ust=1633609938003000&source=images&cd=vfe&ved=0CAs
QjRxqFwoTCNC17q3ntfMCFQAAAAAdAAAAABAW

3. https://www.corporatediningservices.com/cafeteria-management/cafeteria-food-service-provider/