Assemble N’

Served
Technical
Objectives
Assemble and Serve’s
objective is to give people
a new sight, or new menu
to look at. By means
of this, they will be the
ones who will explore, or
create their own kind of
dish in a way of
assembling their own
recipe.
Technical
Objectives
• Assure a high level of client
satisfaction by the provision of
high-quality, novel flavors of
pastas at an affordable price.
• Be the number one go-to
restaurant in every situation.
• Increase Assemble & Serve’s
client loyalty.
• Increase the market share and
profit margins by
outperforming competitors.
 SERVICE

WELCOMING ENTERTAINING APPROVAL OF

The staff greets the THE CUSTOMER The cashier will calculate the
PRODUCT
customers as they come Ask the customer what amount of the products that
into the store. they are looking for and were bought
give them add-ons.
ARRANGEMENT OF THE
PRODUCT IS GIVEN RECEIVING OF THE COME AGAIN
PRODUCT The waiters will serve the order PAYMENT Before the customers leave, the
The chefs and waiters to the customers and ask them if The customers can go to the staff will greet them one last time
prepare the product and they want any add-ons. counter to pay or call for a waiter and tell them to come back again
double check each order for the receipt
 Operating Process
In order to give unique and quality service to
the customers, employee should have briefing
that will have clear rules that describe how to
complete the routine taks. Employee may need
to be always flexible in order to lessen the
unexpected happenings inside and during work
hours in the restaurant.The staffs should give a
unique experience to each customers that meet
their different expectations.
Production Schedule
Machineries and Equipment
 Supplies
The quantity of an item or service that a
producer is willing and able to provide
onto the market at a certain price in a
specific time period. For Assemble &
Serve, the easiest approach to deal with a
direct competition is to differentiate your
own company and concentrate on what
makes it special. The more you can
differentiate your product, the easier it will
be for clients in your common target
market to make a decision.
Service Vehicle
Assemble & Serve will use the
MITSUBISHI FB L300 service
vehicle every transaction that is
needed, especially on buying stocks
for the restaurant, or even heavy
equipments.

Assemble & Serve will use TMX

HONDA on delivering foods to our
customers if they don’t have time
going to our physical store.
 UTILITIES
In a restaurant utilities are essential resources that are required to ensure the smooth and efficient operation of the
establishment.Some common utilities in a restaurant include:
1. Water supply: Restaurants need a continuous supply of clean water for cooking, cleaning, and drinking.

2. Electricity: Restaurants require electricity for lighting, cooking, operating kitchen equipment, and powering
the HVAC system.

3. Gas supply: Restaurants may use natural gas as a source of energy for cooking equipment, such as ovens
and stovetops.

4. Waste disposal: Proper waste disposal is necessary for the smooth operation of a restaurant. This includes trash
removal, recycling, and disposal of hazardous waste.

5. Refrigeration and cooling: Refrigeration is essential for storing food and keeping it fresh, while cooling is needed to
maintain a comfortable temperature for customers and staff.

6. Telecommunications: Many restaurants use telecommunications, so that the customer can contact the said restaurant if
they want to reserve or order some to the restaurant.

7. Internet connectivity: Internet connectivity is necessary for online ordering, delivery services, and maintaining an
online presence.
Plant Location

The Assemble N Serve

restaurant is located along
the Pan-Philippines Hwy
Candelaria Quezon near at
the pnb Bank.
Plant Size and
Layout
Geographical Location of Competing
In every business thereCompanies
will
be always have
competitors. The study
compose their location
near the restaurant. There
are fast food chains such
as, jollibee,
choking,McDonald's, and
others. Their geographic
location are show in the
figure below.
 Waste Disposal
In the restaurant business, waste segregation and management are key elements
in day-to-day operations. Those in the food business should take extra care to ensure
that their establishments are always up to code for waste disposal in their
kitchens.

Proper waste segregation, in any scenario, is an essential aspect of daily life. It is

imperative in our homes, and that importance only escalates if it is a part of your
business. Segregation and management of waste, especially for those in the
restaurant business, can make or break its existence. Thus, those in the food industry
must take extra care to ensure that their establishments understand the importance of
waste segregation. More so, the restaurant will have trash cans where
biodegradable, non-biodegradable and hazardous waste are disposed of.
And the researcher contacted the LGU where the trash track will pick up our
accumulated garbage.
 DIRECT LABOR REQUIREMENTS
Store Head
*With at least 2yrs work
experienced with any related
task
*Must be Graduate of any 4
years course
*Flexible and hard working
*Knowledgeable as head staff
*Has the ability to lead and to
develop the employees
Accountant
*Must be Graduate with Bachelor's degree in Accounting or
with any related course
*With at least 4 years work experience as accountant
*Special licenses or certification may be required
*Strong analytical, communication, and computer skills.
*She or he has analytical and problem-solving skills.
*She/he has time management and critical thinking.
*More education or experience may be preferred.
Staff
*Atleast 18 years old and above
*Must be a high school graduate
*Is fluent in English and Tagalog Language
*Is computer and social media literate
*Has skills in editing
*Should be aware in the new trends and
topics
*Has pleasing personality
*Should have good communication skills

Cashier Cook
*Atleast High School Graduate *At least a high school graduate.
*At Least 20 years old and above *has experience working in the food industry.
*Customer service or cashier *She/he has the ability to read, understand, and
experience follow recipes. *Capable of lifting heavy
*Willing to undergo training objects.
* Good communication skills and *Excellent understanding of food preparation
pleasing personality procedures and cooking methods, as well as
*Hard working and dedicated to work safety and cleanliness protocols.
THANK CERTIFICA
TE

YOU!