Professional Documents
Culture Documents
AY 2022-2023
SPECIAL ACTIVITY # 1
LEADER:
KLENT B. CABRAS
MEMBERS:
HAMAD M. MALIMBASAO
JUSTINE GULAY
JESELLE G. ROJO
JHESAMAE ANADIA
LINDY A. VISTO
JUSTINE MEJOS
TRUVELYN T. MAYNAGCOT
VINCENT P. BERSABAL
TABLE OF CONTENTS
Mission………………………………………….. 4
Employee Involvement………………………… 6
Continuous Improvement……………………… 7
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Kubo ni Manoy
You can experience such culture and customs through our food if you visit our
restaurant. When we present our dishes to you in front of your very eyes, you will
undoubtedly start to salivate immediately! So come and taste these spectacular and
distinctive delicacies prepared by our renowned team that is composed of Filipino chefs and
cooks and staffs that are well trained!
Filipinos are renowned for their generosity and hospitality. We at Kubo ni Manoy are
dedicated to providing you with the greatest welcome and service we are able to offer. We
are always moved and grateful, especially when you smile at us and let us know that you are
at least happy with the meal we served you. In order to give you the utmost happiness, we'll
keep getting better and strive to fulfill all of our potential.
3
Kubo ni Manoy’s Mission:
“To deliver a totally unique dining experience with a sense of warmth, friendliness,
and individual pride to meet the expectations of our guests and to create positive memories
for all who come in at Lito’s Kubo by serving superb and authentic Philippine cuisine that
represents our culture and traditions.”
4
Customer’s Service Standards:
5
Employee Involvement:
- All employees of the restaurant shall conduct regular meetings before and after
the operations of the restaurant starts.
- All employees shall be rewarded if they have given their utmost performance,
such as "employee of the month" awards or incentives based on customer
satisfaction ratings.
- All employees shall be involved in programs for employee training and
development, such as workshops in leadership, food safety, or languages to
enhance communication with clients from various backgrounds.
- All employees will be assessed weekly based on the TQM principles and said
customers service standards.
- Some employees shall be involved in menu planning, such as taste testing or
submitting ideas for new menu items.
6
Continuous Improvement:
- The restaurant features a box for customer feedback and suggestions that
customers may fill out and submit their ideas on how our restaurant might get
better. Customer feedback serves as a test for us, thus in order to provide better
service, we always take it seriously and analyze where we can make
improvements.
- The restaurant will broaden the reach of its brand and implement modifications
based in the TQM if there are persistent failures.
- The restaurant will always adhere to a strict schedule for providing meals.
Ensuring that the customer's experience won't be hampered or delayed by
incorrect waiting times.
- The restaurant will strictly implement regular health and safety inspections that
assures compliance with laws, will maintain high levels of hygiene, and will
ensure the safety of food.
7
Measurement and Evaluation:
- To raise its rating and make sure that diners' expectations are met, the restaurant
will undertake a daily or day-to-day review of customer satisfaction.
- The restaurant will track sales and revenue on a daily, weekly, and monthly basis
which can help the restaurant spot patterns and trends, such as the most well-
liked menu items and the busiest hours of the day.
- The restaurant will assess the cost of the menu's ingredients to identify the most
lucrative meals and areas for cost-cutting.
- The restaurant will always improve its TQM program in order for the restaurant to
give a high level of service and in order for the restaurant to have the satisfaction
of the customer.
8
Curriculum Vitae
Jhesamae L. Anadia
09070982469
jhesamaea@gmail.com
Personal Data:
Age: 19
Gender: Female
Citizenship: Filipino
Occupation: Carpenter
Occupation: Housewife
Educational Background:
9
Klent B. Cabras
09777452363
cabrasklent123@gmail.com
Personal Data:
Age: 19
Gender: Male
Citizenship: Filipino
Occupation: Farmer
Educational Background:
10
Clara Jane Magdoboy
09534112034
magdoboyclarajane029@gmail.com
Personal Data:
Age; 22
Gender: Female
Citizenship: Filipino
Occupation: Cooker
Occupation: Housewife
Educational Background:
11
Queeny Love O. Trazona
09635855700
queenytrazona@gmail.com
Personal Data:
Age: 18
Gender: Female
Citizenship: Filipino
Occupation: Farmer
Occupation: OFW
Educational Background:
12
Hamad M. Malimbasao
09124873000
Maditangon33@gmail.com
Personal Data:
Gender: Male
Citizenship: Flipino
Religion: Islam
Father's Name
Occupation: none
Mother's Name
Occupation: vendor
Education Background:
Completer) – 2017
Graduate) – 2019
2022- Present
13
Jeselle G.Rojo
09165209246
jesellerojo3@gmail.com
Personal Data:
Age: 20
Gender: Female
Citizenship: Filipino
Occupation: Fisherman
Occupation: Housekeeper
Educational Background:
14
Justine Makilang Gulay
09705514862
gulayjustine869@gmail.com
Personal Data:
Age: 21
Gender: Male
Citizenship: Filipino
Occupation: Self-employed
Occupation: None
Educational Background:
15
Vincent Peligro Bersabal
09276869130
vincentbersabal26@gmail.com
Personal Data:
Age: 17
Gender: Male
Citizenship: Filipino
Occupation: Fisherman
Educational Background:
16
Jamaica Grace C. Hermocilla
09489679886
jamaicagrace04@gmail.com
Personal Data:
Age: 18
Gender: Female
Citizenship: Filipino
Occupation
Educational Background:
17
Truvelyn T. Maynagcot
09465151808
truvelyntogononmaynagcot@gmail.com
Personal Data:
Age: 21
Gender: Female
Citizenship: Filipino
Occupation: Farmer
Occupation: Housewife
Educational Background:
18
Justin Mark Mejos
Personal Data:
Age: 18
Gender: Male
Citizenship: Filipino
Educational Background:
19
Lindy A. Visto
09517992411
lindyvist10@gmail.com
Personal Data:
Age: 24
Gender: Female
Citizenship: Filipino
Occupation: Carpenter
Occupation: Housewife
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