BUSINESS PLAN

for
OBM CATERING SERVICES
(Home-Based Food Catering Business)
20k worth of service

COSTUMER: IRIS SANTOS (neighbor)

MANAGER: KZENIA M. VILLAR

BUDGET PLAN
SERVICES Estimated price
MENU 10 kinds of food 7,000-12,000
CATERERS SERVICES 2 servers, 2 waiters 2000
(500each)
OTHERS Kitchen Needs 3000
17,000

CHOICE OF MENU
FOOD ESTIMATED PRICE
Fried Chicken 1,000
Chicken Wings 1,000
Hotdog with marshmallow 750
Lumpia 1,000
Pancit Palabok 1,500
Spaghetti 1,000
Cheesecake 2,000
Chicken inasal 2,500-3,000
Pizza 1,000-2,000
Rice 300
TOTAL 10,000-15,000
Lumpia

Ingredients: Procedure:
 1/2 kilo boneless chicken breast, ground  Using a deep mixing bowl,
thoroughly combine minced
or minced
chicken, onion, carrot,  salt, and
 1 pc. medium size onion, minced ground pepper.
 1 small carrot, minced
 1 tbsp soy sauce  Add in soy sauce, sesame oil and
 1 tsp sesame oil eggs. Carefully stir them in with
 1 large egg the meat mixture until
 1/2 tsp iodized salt everything is held together.
Taste and adjust salt and/or
 1/2 tsp freshly ground pepper ground pepper as necessary.
 30 pieces Lumpia wrappers
 1 cup Canola oil  Take about 1 and ½ tbsp of the
fillings and wrap to about half an
inch diameter spring roll.
Continue rolling and wrapping
until you consumed all the
mixture.

 In a wide non-stick frying pan,

heat the Canola oil and fry the
spring rolls in batches. Cook
both sides in moderate heat until
golden brown.

 Drain excess oil from the

Chicken lumpia using layers of
table napkin.

 Transfer in a serving platter.

 Serve them hot and crisp along

side with  Sinamak  spiced
vinegar.

Serving Etiquette and The Food Presentation Service

Fine dining can be intimidating and mysterious to the uninitiated. The service will happen during
lunch, before the guest will arrive service should begin, the dining room must be put in order already
before 10 am. The following should be done accordingly:

1. Each piece of tableware used for service should be inspected for chips, irregularities, and
cleanliness. Flatware, glassware, and any silver pieces should be polished to remove water
spots. While polishing, cotton gloves can be worn to eliminate fingerprints.
2. A mise en place station is a server station set up with all items needed for service. Additional
flatware, drinkware, or serving ware needed for meal courses is stored at the station where it
 can be quickly retrieved. It's the server's responsibility to prepare the mise en place station
before guests arrive.
3. Dining tables should be wiped down, inspected for wobbly legs, and arranged according to guest
reservations. A special cloth called a molleton cloth is placed on the table prior to laying the
tablecloth to muffle the sound of dishes and glassware being placed on the table.
4. Set the type of table setting that fit the theme of the party it helps set the tone for service. As
soon as guests are seated, they know the service will be excellent if they see an impeccable
table setting.
5. Hold glassware and flatware by the stem to minimize the appearance of fingerprints. Better yet,
wear white server gloves when handling everything.
6. The servers should be in an appropriate and it should be detail-oriented, observant, and
intuitive. Anticipating the needs of guests while remaining unobtrusive is the key to providing
the best service possible.
7. During serving, cutlery etiquette should be imposed. Resting cutlery etiquette is a method of
non-verbal communication used in formal service and even in not formal services. The guest
places their flatware on the dinner plate in a certain position to signal their needs to the server.
The benefit of understanding cutlery etiquette is the server can meet the guest's needs without
interrupting the table's conversation.
8. After eating, the method for clearing away dishes from the table is just as important as serving.
A table that’s cluttered with dishes and cutlery is distracting to the guests and takes away from
the experience. For impeccable fine dining service, follow the guidelines for clearing the table:
wait for all guests to finish, clear from the right, don’t stack dishes and wipe the table without
interfering with guests’ movements or conversation.

Safety Measures

Food safety is often defined as the safe practice of handling, preparing and storing food, but
there’s a little more involved. Here are the 3 strategies for improving food safety in catering:

1. HANDLING. According to The Food Standards Industry, most food contamination occurs during food
handling, and is entirely preventable. For the catering industry, it’s recommended that each member of
the team have a Food Handler Certification in order to ensure everyone is properly trained in food safe
practices

2. PREPERATION. Just as mentioned in regards to cross contamination dangers, prepare vegetables and
meats on separate boards. In catering you’ll often need to prepare food ahead of time, but if you’re
chilling and storing that food, make sure you know the correct temperatures at which to store the food,
and use correct storage methods. Never prepare foods so far ahead of time that they spoil. Spoiled food
should be discarded as not to make people sick, even if it looks and smells fine.

3. HYGIENE. Most caterers know how to keep a hygienic kitchen and serving station, but with the rush of
an event, hygiene can slip in favor of fast service. However, it’s important to wash hands and surfaces
often, keep away pests, and make sure all dish cloths and tea towels are washed regularly.