1.

Company Name

Cucina de Dapitan stands for Dapitan’s Kitchen in Spanish. Dapitan City is most
well-known because of its historical treasure as our national hero Dr. Jose Rizal spent 4
years of his life in the city where he was exiled (Misskhae, 2021). This restaurant offers a
Lutong Pinoy experience like Jose Rizal’s favorite viand, Bistek Tagalog, and Dapitan’s
delicacies.

2. Logo (Make sure that under the logo, you explain the meaning of each color, figure, or word.

The logo of the company showcases one of the structures in Rizal Shrine, Dapitan City,
Casa Cuadrada (square house) which is the dormitory for Rizal’s pupils (Pinoy Adventurista,
2013). This was used for the logo since inside the Cucina de Dapitan, you will not only enjoy the
delicious Filipino food but you will also know the life and works of Dr. Jose Rizal. The colors
used in the logo were just brown and yellow. Brown, the color of the Nipa used for the hut and
yellow represents light, which represents Dr. Jose Rizal to the Filipinos. Brown, the same color
that was used for the company name. Overall this restaurant is inspired by our national hero.
Jose Rizal was a licensed land surveyor before he took up medicine. This training enabled him
to engage in Civil Engineering work. Among his achievements were the dam and waterworks he
constructed in Dapitan in 1894 through the help of his pupils (Lim, 2011).

3. Create your own vision and mission statement

Vision:
Our vision is to be recognized as the premier destination for Philippine dining, known for
our exceptional culinary offerings, attentive service, and commitment to showcasing the
diverse and exquisite flavors of Filipino cuisine. To serve our customers’ satisfaction by
tasty quality food and excellent experience in the restaurant while striving for the
common benefit for our workers, society, and world. We strive to continuously innovate
and refine our menu while preserving the time-honored techniques and cultural heritage
that make Filipino cuisine truly remarkable.

Mission:
Our mission is to provide our customers with an authentic and memorable Filipino
cuisine dining experience by offering high-quality, fresh ingredients, expertly crafted
dishes, and warm hospitality. Purposely, to serve and provide our customers with healthy
and affordable Filipino dishes and at the same time learn more about Filipino History
through Dr. Jose Rizal’s life and works. We aim to create an atmosphere where guests can
immerse themselves in the rich flavors, traditions, and artistry of Filipino cuisine.

Core Values:
● Family
● Authenticity
● Hospitality
● Consistency
● Respect
● Teamwork
4. Create your own organizational chart (could be tall or flat, and make sure all names of
members are included in the higher position. You may add other names to support your
organizational chart).

Organizational Chart

Duties and Responsibilities

Branch Manager - Engr. Ken Edward Latido

The branch manager is the one asked to take over while the owner is not in place. It manages
what is happening in the store at all times. It usually talks to the owner about updates and
suggestions on what to do since he/she is the one staying and watching over the store at all times.
The branch manager also can help with every task inside the store.

Production Supervisor - Engr. Rajel Hernandez

The Production Supervisor is the one making sure that the products being produced are of the
best quality and on time. It is making sure that all ingredients are complete and fresh. It usually
does the quality check on every product.
Head Chef (Kitchen Staff) - Engr. Rheina Velasquez

The kitchen staff is the one assigned to the kitchen, they are usually the chefs in the store. They
are preparing food that will cater to every customer. They are the ones that are experts in the
taste of the food that will be served. They need to make sure that everything is cooked properly
before serving it.

Crew Head Handler (Waiter/Supply Handler) - Engr. Alanace Alano

The Crew is the one that is serving the food, getting orders, and interacting with the customers.
They are usually the face of the company since they are the ones talking to the customers. They
need to treat the customers right for the customers to have a good experience with the company
and for them to come back to the store. They also serve as the supply handlers of the operation
for the production phase to move forward.

Head Accounting Supervisor (Cashier/Dispatcher) - Engr. Kholene Lopez CPA

Cashiers are the ones who are collecting the money from the crews. They are the ones operating
and listing the number of orders, items sold and making sure that the money collected is right to
the total number of orders. They usually need to be good with numbers since they are handling it.

All the delivery transactions will be done through a contract from a third-party company before
the debut of our restaurants, to ensure that the transactions will run smoothly and professionally
as to not only provide fast delivery service to our customers but also to maintain the quality of
our food as it is being transported.

5. Support your organizational chart with a curriculum vitae. It should include a half-truth (about
yourself) and half goal (how do you see yourself 10 years from now) that will support your
position in the company.

Company Description

JapaFil is a corporation owned by its shareholders and producers. It is a company made

by individuals who created this company out of their passion for business even though this
industry is different from their line of work. The profits earned by the corporation are taxed as
“personal income” of the company and any income distributed to the shareholders as dividends
or profits is taxed as the owners’ personal income. This also means that the corporation has a life
of its own and does not dissolve when ownership changes.
Curriculum Vitae
Branch Manager - Engr. Ken Edward Latido
Production Supervisor - Engr. Rajel Hernandez
Head Chef (Kitchen Staff) - Engr. Rheina Velasquez
Crew Head Handler (Waiter/Supply Handler) - Engr. Alanace Alano
Head Accounting Supervisor (Cashier/Dispatcher) - Engr. Kholene Lopez CPA