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To become a well known Filipino Restaurant that will represent the Filipinos’ love in cooking
To portray the idea of Filipino chefts in bringing glory to the country through the use of famous Filipino cuisine effectively and efficiently.
Business name: La Bonizal
Excellence plus dedication is the two main ingredients in making a fine quality restaurant. La Bonizal, having dedication in making excellent quality food is truly binded with great service. We offer you well made dishes equitable with taste & suitable with class. We only use fresh, high quality and organic ingredients for every food we serve, is a promise we made to the customers. A vow for an outstanding dish and a goal of customer’s commitment. Serving you in an outstanding service seven times a week starting at 10 am to 2 am in the morning. This is our committed office & working hours to our customers.
• Wide Variety of Filipino food We offer great variety of Filipino cuisine that will truly be loved by the public we have several dishes to offer and each dishes had been popularized all over the country. Sisig of Pampanga and many many more. We have the famous Bicol Express of Bicol. Chicken Inasal of Bacolod.Opportunities: • Flexible Open hours Our restaurant is located at the Sky Garden and it does not follow the exact mall hours of 10:00am to 10:00pm. We can achieve greater oppurtunities when we are located outside the main building because such entities inside stop their operations in order to follow the closing time. . • Large numbers of customers We can attract a wide range of people because our place is ideal and truly effective . Malls are definetly great sources of many individuals. Lechon of Cebu.
• Perception of the Customer Many customers already knew the Filipino cuisine because most of them were Filipinos and they might think to try other cuisines just like Chinese. Lack of public awareness can deteriorate our goals and objectives so all we need to do is to make a lot of effective strategies in order to lessen the ignorance of the many with regards to our restaurant. Mexican and many more. .Threats: • High Market Competition There are a lot of existing restaurants either inside and outside the said mall. Cantonese. Italian. This is one of our threats. • Lack of Public Awareness Our business commenced its operation just two months ago so that the public is not too familiar about our Filipino restaurant.
• Unused products may be returned in their original packaging with the original purchase receipt within 30 days of receipt for refund of the purchase price Food Preparation • Every employee working on the kitchen should follow a very strict dress code. One employee in the kitchen should check that all the ingredients are fresh and available. • • Everyone should observe cleanliness and proper hygiene. • La Bonizal offers a conditional return policy for non-food products purchased from the restaurant.Policies: Return Policy • • La Bonizal are here to satisfy your needs & to provide you with great service. please contact the restaurant directly & we will gladly accommodate your complain & solve the situation as soon as possible. They should wear gloves. apron and hair net. In case there is problem with your order. . mask.
Waste Disposal Management • • • • Seperate the garbages into biodegradable and non biodegradable. Operation System/ Procedure Standard operating procedures for restaurants should include systems for providing customers with an appealing dining experience as well as serving quality food.• • Another employee in the kitchen should also check that all the utensils are clean. Three consecutive absences with no valid reason will be suspended for 3 days and will receive a warning for termination. . Their should enough garbage can in the whole restaurant. • An employee having a 10 absences with no valid reason will be suspended for 1 week or may be terminated. Every 4 hours garbages should disposed properly. reuse and recycle. The chef should assure that all the food that will be serving to the customer are all appetizing and delicious. Tardiness and Absences • • • Every tardiness will deduct 1% of your salary Three tardiness will be equal to 1 absent. Reduce.
. filling their water glasses. a restaurant should have protocols in place to ensure that the efforts of all staff are effectively coordinated. to music. Front-of-House Procedures A restaurant dining experience depends on everything from decor. Front-of-house staff are also responsible for taking care of customers' needs. such as soups or desserts. executing orders and keeping the kitchen clean throughout their shift as well as at the end of the day. prepping ingredients. and janitorial staff should do additional cleaning at the end of the shift. and to temperature. Prep systems should ensure that ingredients are ready when they are needed. to lighting. Storage systems should situate frequently used items in the most accessible places and allow sufficient space for rotation of stock. Front-of-house staff should have systems in place for maintaining each of these elements. delivering their food when it is ready and following up to make sure that the food and service are satisfactory. Coordinating Front-of-House and Back-of-House. This includes seating them in a timely fashion. as well as parameters for adjusting them in accordance with changing conditions and customer complaints. Cooks should keep their areas tidy. Inventory managers should maintain spreadsheets indicating what they have on hand as well as what they need to order. Back-of-House Procedures Back-of-house staff are responsible for ordering and storing inventory. Different kitchen staff should be responsible for different types of tasks.In addition. taking their orders.
Organizational Structure Manager/Owner Secretary Assistant Manager Accountant Supervisor Head Chef Cashier 1 Cashier 2 Janitor Waiter Guard Chef/cook . Servers should deliver orders to the kitchen in a timely fashion.A restaurant must have systems in place to coordinate the work of its servers and its kitchen staff. service and kitchen staff should work together to efficiently solve problems. Servers should communicate with kitchen staff about customers' special needs such as food allergies. When difficulties arise. Chefs should complete all orders on a ticket at roughly the same time. and they should have systems for communicating to servers that their orders are ready.
managing daily operations.POSITIONS Manager JOB DESCRIPTION Duties & responsibilities include formulating policies. and planning the use of materials and human resources JOB SPECIFICATION • • • • 27 yrs. Old & above Bachelors Degree in Management or related field required English Proficient/computer literate Atleast 5 years of experience in managing operation.old College graduate or took a secretariat course Female/Male Assistant Manager Support & assist the manager • • • Secretary Fix & prepare the delivery schedule of supplies • • . production & human resource management Atleast 2 years of experience in any managing related job Bachelors Degree in Management or a related field required Computer literate/ atleast 25 yrs.
computer literate With a pleasing personalities 18 yrs. Old Graduate of a BSA course Lisence Accountant Atleast 22 yrs. Old. Old. Old & above Atleast a highschool graduate With a pleasing personality Atleast a college graduate of any course With a pleasing personality Male/Female with height requirement of atleast 5’5/5’2 . Old with 1 year experience Computer literate & English proficient Graduate of Culinary arts with a 5 years experience in cooking Atleast 25 yrs. Old.• Accountant Create & maintain the accounting book • • • • • Supervisor Supervise the waiters. atleast 20 yrs. Male/female A graduate or took a college degree Female. janitors & guards • • • Head Chef Supervise the other chefs & prepare the food • • Cashier Compute the order of the customers • • • Janitor Maintan the cleanliness • • • Waiter Assist and tend to the customers needs and orders • • • Computer literate Atleat 20 yrs. Male/Female Computer literate & English proficient Graduate of a business related courses Male/Female atleast 22 yrs.
Quezon City.Guard Secures the place • • Chef/cook Cooks/prepare the foods and drinks • • • Atleast college graduate of any course Male with a height of 5’6 & above Graduate of Culinary arts With atleast 3 years experience Discipline and great in food sanitary and safety New Era University No. 1107. New Era. Philippines College Of Business Education and Administration A Strategic Plan Presented to The Faculty of the College of Business Education and Administration New Era University As a Partial Fulfillment In Methods of Research During the 2nd Semester of Academic Year 2010-2011 Presented by: . 9 Central Avenue.
Henry John Mag-isa. Angelie Bermejo. Jaydelyn March 2011 . Aye Jay Santos. Lira Lyn Agcaoili. Placido Members: Balingit. Famela Damayan.Leader: Verzola.
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