Restaurant and Catering Services

A BUSINESS PLAN
Presented to:
The faculty of Hotel and Restaurant Management

In partial fulfillment of the requirement In Bachelor of Science in Hotel and Restaurant Management
:
Purcia, Eunice
Daniel, Katrina Marie
Casamis, Kenneth
Olino, Kim Christine joy

October, 2012

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Company Name

Food Art Restaurant and Catering Service Company serves different kind of market. Food Art offers creative, colourful and unusual food options for customers as well as the traditional standbys. The service we offer is quite a change relative to the existing catering market which is stagnant.

Food art will inject a new life into the catering market, leveraging our chef culinary skills to develop creative catering options.

1.1 Objectives

The objectives for the first three years of operation include:

• To create a service based company whose primary goal is to exceed customer’s expectations.

• To increase the number of clients served by 20% per year through supervisor service.

• To develop sustainable start-up business.

• To develop enough cash flow to pay all salaries as well as grow the business.

Location

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Food Art is located at regalado ave. cor dahlia st. west fairview quezon city

1.2 Mission

To create a profitable catering restaurant with an exciting atmosphere, great food and excellent service where people truly enjoy coming to eat. To provide a safe healthy and rewarding work place for our employees.

1.3 Vision

Three years from now, food art will be rated as the no.1 catering restaurant by consistently providing combination of perfectly prepared food and outstanding service that creates an extra ordinary dining experience.

1.4 Keys to success

The key to success is to meet and exceed the customer’s needs in terms of quality of food and excellent service.

1.4.1 Marketing

Effective marketing strategy through leaflets, banners and personal interactions between the customers to gain more knowledge by means of their comments and suggestions.

1.4.2 Product Quality

We assured food safety and health benefits.

1.4.3 Service Quality

We will be a customer friendly store. Food Art will also have catering services for weddings, theme parties, birthdays, seminars, nuptials, conference and etc.

1.4.4 Pricing

We serve affordable and quality dishes.

1.4.5 Reputation

We will always take best care and pride to the preparation of the food we offer

1.4.6 Profitability

Standardized product and a combination of effective marketing strategy, friendly staffs and crews will yield a good profit.

1.5 Location

Food Art is located at #12 kingfisher st. Zabarte subd., novaliches Q.C.

1.6 The Product

Food Art will offer two different cuisines Filipino and Italy. This is not only to satisfy customers hunger but also to give quality services for their wants. Our restaurant will also cater for different occasions.

1.7 The Customers

Our target market will be the students, faculty, administration, securities and maintenance of Colegio de Sta. Teresa de Avila.

1.8 The Management

Food Art will be managed by investors.

1.9 The Financial Highlights

1.9.1 Projected Financial Conditions

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1.9.2 Projected Financial Performance

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1.9.3 Cash Flow

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2.1 Company Description

FOOD ART

Food Art is a Restaurant and Catering Services that offer not just Filipino cuisine but also Italian cuisine. Our company also catered for any occasions like birthdays, weddings, anniversary, business conventions, seminars, nuptials and theme parties.

We consider food safety and cleanliness. Our company is build to give nutritious food and quality service to our customers which satisfies their wants and needs. Our business will introduce a new idea in catering service.

Were about to come up with the newest way in serving food and in giving quality service. Our company also wants to give ideas on how important to eat nutritious food every day. So in that way we are sure that our customer will come back again and our products will be advertised through word of mouth. In a little span of time, return of investment (ROI) will be met.

2.2 Company and Legal Form

Food Art is a General Partnership where in all the contributors will have the authority to monitor and manage all the personal assets. There will be an equal amount of contribution as well as its profits.

|NAME |NATIONALITY |ADDRESS |CAPITAL CONTRIBUTION |PROFIT AND LOSS DISTRIBUTION|
|200 grams white fleshed fish|½ kl Php 500 |10% |Php 50 |Php 104.80 |
|fillet | | | | |
|1 teaspoon calamansi or |½ kl Php 100 |1% |Php 10 | |
|lemon juice salt and pepper,| | | | |
|to taste | | | | |
|SAUCE | | | | |
|½ tbsp. soy sauce |500 ml Php 30 |2 % |Php 6 | |
|2 tsp oyster sauce |250 ml Php 45 |2% |Php 9 | |
|2 to 3 tsp sugar |½ kl Php 28 |1% |Php2.8 | |
|2 to 3 tsp cornstarch |500 grams Php 30 |3% |Php9 | |
|½ cup water or more | | | | |
|Salt and pepper | | | | |
|Toasted garlic |1 kl Php 90 |2% |Php18 | |
|total | |21% |Php 104.80 | |
|Procedure: |
|Season fish with calamansi or lemon juice salt and pepper steam for 10 to 15 min or just until the flesh flakes when pierced w/a fork |
|meanwhile cook tofu according to package direction cool then slice into ¼ inch thick pcs in another pot or steamer cook the broccoli florets |
|arrange the cooked fish tofu and broccoli florets on the platter in a sauce pan put together the soy sauce oyster sauce sugar cornstarch and |
|water whisk well then season with salt and pepper cook over low heat until bubbly and slightly thinned adjust seasoning if preferred |

Sinuglaw

EP = edible portion after trim AP = purchased Cost (out of the box) EP = edible portion cost

|Ingredients |AP / UNIT |Yield |EP / unit |Recipe Cost |
|150 grams tuna loin |1 ½ kl. Php 400 |2% |Php 40 |Php 103.36 |
|150 grams pork belly |½ kl Php 120 |2% |Php 12 | |
|2 tbsp chopped red onion |1 kl.Php 150 |1 % |Php 15 | |
|2 tbsp chopped red bell |½ kl.Php 70 |1% |Php 7 | |
|pepper | | | | |
|2 tbsp chopped yellow bell |½ kilo70 |1% |Php8 | |
|pepper | | | | |
|2tbsp chopped green |500 ml Php 50 |3% |Php5 | |
|2 tbsp daikon shaved and |1 kl. Php 50 |2% |Php6 | |
|chopped | | | | |
|¼ cup soy sauce |500 ml. php 30 | |Php3.36 | |
|¼ cup vinergar 500ml 28 12% |500ml php 28 |12% |Php18 | |
|6 | | | | |
|total | |24% |Php 103.36 | |
|Procedure: |
|Sear tuna and cut into cut into cubes grill pork belly cut into cubes combine all the ingredients sprinkle soy sauce vinegar and lemon juice |
|over mixture seasoning with pepper if needed |

Beef with mushroom gravy

EP = edible portion after trim AP = purchased Cost (out of the box) EP = edible portion cost

|Ingredients |AP / UNIT |Yield |EP / unit |Recipe Cost |
|90gram round steak cut |1/2kilo php 450 |10% |Php 45 |117.50 |
|intostrips | | | | |
|½ tbsp garlic power |500gram30 |5% |1.50 | |
|2tbsp portobello mushroom |500gram 80 |20% |16 | |
|chopped | | | | |
|1tbsp olive oil |1litre 700 |2% |14 | |
|2tbsp onion mined |1kilo 80 |2% |2 | |
|¼ cup coke zero |1 litre 45 |10% |4.50 | |
|1tbsp mayonnaise |1liter 150 |4% |6 | |
|2tbsp garlic |1kilo90 |3% |2.50 | |
|21/2 tbsp zucchini |1kilo100 |15% |15 | |
|2tbsp cauliflower |1kilo100 |10% |16.45 | |
|total | | |Php 117.50 | |
|Procedure: |
|combine the garlic power salt and pepper and Rubik over the meat wrap the marinated meat thighs w plastic wrap or put in a sealed plastic bag |
|refrigerate for an hour to make the mushroom gravy sauté the mushroom in a little olives oil w the onion look on medium heat until the onion |
|tender w salt and pepper add the cook zero immediately remove from heat place the mixture in a blender and puree it retransfer mixtures into a|
|bowl then fold the mayonnaise set aside sauté the garlic zucchini and cauliflower in olive in olive oil place the sauté vegetables immediately|

Perfect pear

EP = edible portion after trim AP = purchased Cost (out of the box) EP = edible portion cost

|Ingredients |AP / UNIT |Yield |EP / unit |Recipe Cost |
|1 pear sliced |4pcs 80 |2% |16 |40 |
|1 orange peeled and while |4pcs80 |1% |8 | |
|pith removed | | | | |
|1/2mediun sized mango sliced|1kilo100 |15% |15 | |
|honey to taste | | | | |
|3 to 4 ice cubes |1kilo50 |1% |6.16 | |
|Procedure: |
|Mix all ingredient together in a blender and blend until smooth. |

Ampalaya omelette

EP = edible portion after trim AP = purchased Cost (out of the box) EP = edible portion cost

|Ingredients |AP / UNIT |Yield |EP / unit |Recipe Cost |
|2 tbsp butter |5bar 200 |1% |20 |60 |
|1tbsp chopped onion |1kilo150 |1% |15 | |
|2 tbsp chopped tomatoes |1kilo 20 |3% |6 | |
|1/2cup ampalaya rinsed w salt |1kilo 20 |12% |12.5 | |
|3 egg |1dozen 125 |12% |8.49 | |
|2tbsp milk | | | | |
|total | | |Php 60 | |
|Procedure: |
|Melt butter in pan onion and tomatoes until wilted add ampalaya and sayte until cooked season with salt and pepper set a side in a bowl beat |
|together egg and milk in a bowl season with salt and peper melt butter in a pan add egg mixture when cooked half way and filling and fold into|
|a fialf moon |
| |

MANGO TIRAMISU

EP = edible portion after trim AP = purchased Cost (out of the box) EP = edible portion cost

|INGREDIENTS |AP / UNIT |YEILD |EP / UNIT |RECIPE COST |
|1 cup low fat cream cheese |230 ml Php 120 |3% |Php 36 |Php 102.20 |
|2/3 cup sifted confectioner |2 ½ kl Php 130 |1% |Php 13 | |
|sugar | | | | |
|1 cup very cold whipping |500 grams Php 90 |23% |Php 20.70 | |
|cream | | | | |
|180 grams cake like lad |Php 75 |1% |Php 70.50 | |
|fingers, cut into bite sized| | | | |
|pieces | | | | |
|¾ cut strong brewed coffee |250 ml Php 100 |1% |Php 25 |Php 14.30 |
|4 large ripe mangoes, | | | | |
|peeled, seeded and cut into | | | | |
|½ inch cubes unsweetened | | | | |
|cocoa powder dor dusting | | | | |
|total | | | |Php 116.50 |
|Procedure: |
| |
|Combine low fat cream cheese and sifted confectioner sugar in a mixing bowl. Using the paddle attachment beat on low speed for 2 minutes. |
|Scrape down the bowl, switch to medium speed and beat for 8 minutes. Again scrape down the bowl, switch back to lower the speed and stir in |
|dark rum. Place the very cold whipping cream into another mixing bowl, using the wire whip attachment, whip on medium speed to stiff peak |
|stage. Fold the cream cheese mixture. Then divide cake like lady finger and place in 6 eight ounce long – stemmed dessert goblets. Sprinkle 2 |
|tablespoons strong brewed coffee over lady fingers in each goblets. Top with cubed mangoes and the cream cheese. |

LADY FINGERS

EP = edible portion after trim AP = purchased Cost (out of the box) EP = edible portion cost

|Ingredients |AP / UNIT |YEILD |EP / COST |RECIPE COST |
|8 medium egg yolks |1 dozen Php 125 |3% |Php 37.50 |Php 65.50 |
|½ cup caster sugar |500 mg Php 60 |1% |Php 6 | |
|1 tsp pure vanilla extract |50 ml Php 10 |2% |Php 2 | |
|8 medium egg whites | | | | |
|1 tsp cream of the tartar |Php 12 |2% |Php 2.40 | |
|1 ¾ cups sifted cake flour |½ kilo Php 59 |3% |Php 17.70 |Php 9.17 |
|and confectioner sugar for | | | | |
|dusting | | | | |
|Total | | | |Php 75 |
|Procedure: |
| |
|Pre heat the oven to 350˚f line four baking sheets with non stick baking paper. |
|Combine egg yolks, ½ caster sugar and pure vanilla extract in a mixer bowl. Using the wire whip attachment, whip on the high speed until very |
|thick. |
|Combine egg whites and cream of tartar in another mixture bowl using the wire whip attachment, whip on high speed to soft peak stage. |
|Gradually whip in ½ cup caster sugar. Continue whipping to shift peak stage fold into egg yolk. |
|Sift cake flour a second time and gently fold into egg mixture. Working quickly, transfer batter into a pastry bag fitted with a ½ inch plain |
|round tip pipe 4 inch lady fingers on prepared baking sheet. Spacing about 1 inch apart. Dust the lady fingers with confectioner sugar and |
|bake for about 15 minutes or until they are set. |
|Cool lady fingers to room temperature on baking sheet. If not using, immediately seal them in a air tight container. They will keep for |
|several days at room temperature. And it makes about 72 lady fingers. |

MOROCCAN-STYLE EDAMAME

CREAM SOUPS WITH CROUTONS

EP = edible portion after trim AP = purchased Cost (out of the box) EP = edible portion cost

|INGREDIENTS |AP / UNIT |YEILD |EP / UNIT |RECIPE COST |
|1 tbsp olive oil |200 g Php 250 |.04% |Php 10 |Php 127.70 |
|1 medium onion, diced |1 kilo Php 150 |.02% |Php 3 | |
|2 cloves of garlic, minced |1 kilo Php 90 |.02% |Php 1.80 | |
|2 cups edamame, shelled |½ kilo Php120 |2% |Php 24 | |
|1 cups potato, diced |1 kilo Php 60 |1% |Php 6 | |
|4 cups water or chicken |3 kilo Php 450 |1% |Php 45 | |
|stock | | | | |
|1tsp ground cumin |50 g Php 12 |2% |Php 2.40 | |
|½ tsp ground coriander |500 g Php 50 |1% |Php 5 | |
|½ tsp ground ginger |1 kilo Php 50 |.04% |Php 2 | |
|¼ tsp ground cinnamon |50 g Php 30 |1% |Php 3 | |
|¼ tsp ground cayenne pepper |50 g Php 35 |1% |Php 3.5 | |
|1 pinch of ground cardamom | | | | |
|½ to 1 cup cream salt and |250 ml Php 110 |2% |Php 22 |Php 17.87 |
|black pepper, to taste | | | | |
|croutons, preferably made | | | | |
|from wheat bread | | | | |
|Total | | | |145.57 |
|Procedure: |
|Heat the oil in a pot and sauté the onion, garlic, edamame and potato for 3 minutes. Add the water or chicken stock, cumin, coriander, ginger,|
|cinnamon, cayenne pepper and cardamom. Simmer for 30 minutes. Transfer the mixtures to a blender and process until smooth. Return the mixture |
|to the pot. Adjust the consistency of the soup by adding cream. Season with salt and pepper. Top the soup with croutons and a drizzle of |
|cream. Serve hot. |

Malungay mushroom tepanade

EP = edible portion after trim AP = purchased Cost (out of the box) EP = edible portion cost

|INGREDIENTS |AP/UNIT |YEILD |EP / UNIT |RECIPE COST |
|½ cup blanched malunggay |2 bunch 15 |20% |3 |106 |
|leaves | | | | |
|½ cup fresh shintake |500gram 150 |2% |30 | |
|mushrooms | | | | |
|2 tbsp chooped olives |259ml 70 |2% |14 | |
|3to4 pcs cinacnovy fillets |1/2 kilo 250 |1% |25 | |
|1 tbsp roasted garlic |1kilo 90 |1% |9 | |
|1/4 to ½ cup olives grill |200ml 250 |1% |25 | |
|Salt and pepper to taste | | | | |
|TOTAL | | | |106 |
|Procedure: |
|Puree all the ingredients in a blender add seasoning serve with crostini |

Coconut ginger curry pasta

EP = edible portion after trim AP = purchased Cost (out of the box) EP = edible portion cost

|INGREDIENTS |AP/UNIT |YEILD |EP / UNIT |RECIPE COST |
|1 Big zucchini, spiralized |½ ki. Php 50 |3% |Php 15 |Php 123.6 |
|½ kelp noodles |½ kl. Php 45 |6% |27 | |
|2 medium red bell peppers |½ kl. Php 70 |1% |7 | |
|2 nori sheets, cut into |200 grams php 80 |13% |10.4 | |
|small square | | | | |
|SAUCE | | | | |
|1 ½ Cups coconut milk |2 cans php 50 |3% |15 | |
|1 ½ tsp red or yellow curry |2 packs php 20 |3% |6 | |
|powder | | | | |
|1 tbsp grated ginger |500 grams php 50 |8% |4 | |
|2 tbsp coriander leaves |1 kl. Php 50 |6% |4 | |
|7 basil leaves |20 gramsphp 20 |2% |4 | |
|3 garlic cloves |1kl. Php90 |5% |4.5 | |
|½ to 1 tsp coconut sugar |½ kl.php 80 |1% |3.5 | |
|1 tsp salt | | | | |
|3 lemon grass stalks |5 pcs. Php10 |2% |2 | |
|2 coffer lime leaves, middle|50 grams php 35 |1% |3.5 | |
|vein removed pinch of | | | | |
|cayenne powder | | | | |
|1 tsp psyllium husk |50 grams php 40 |1% |4 | |
|TOTAL | | | |123.6 |
|Procedure: |
|To make the pasta, mix in the bowl the zucchini, kelp noodles, bell peppers, nori sheets and cilantro. Set aside. To make the sauce blend |
|together all the ingredients. Serve the pasta with the sauce on the sides. |

Grilled chicken with malunggay pesto

EP = edible portion after trim AP = purchased Cost (out of the box) EP = edible portion cost

|INGREDIENTS |AP/UNIT |YEILD |EP / UNIT |RECIPE COST |
|½ cup chicken leg quarter |200 grams php 250 |1% |Php 36 |Php 182 |
|debone | | | | |
|1 tbsp olive oil |200 grams php 250 |2% |50 | |
|1 tbsp fresh garlic |1kl php90 |1% |9 | |
|1 tbsp roughly chopped |259 ml php 70 |1% |7 | |
|rosemary | | | | |
|1 tbsp balsamic vinegar |500 ml php 28 |2% |5.8 | |
|iodized salt to taste, black| | | | |
|pepper to taste | | | | |
|MALUNGGAY PESTO | | | | |
|1 Tbsp fresh garlic | | | | |
|½ cup malunggay leaves |2 bunch php 10 |2% |2 | |
|½ cup fresh basil leaves |20 grams php 20 |3% |6 | |
|2 tbsp pine nuts |300 grams php 500 | | | |
|¼ cup olive oil | | | | |
|2 tbsp parmesan cheese |500 grams php 440 |1% |50 | |
|150 grams hard wheal |½ kl php 80 |2% |16 | |
|spaghetti | | | | |
|Procedure: |
|Combine the chicken, olive oil, garlic, rosemary, balsamic vinegar, salt and pepper in a bowl. Marinate for 2 hours. Grilled the chicken |
|pieces until cooked. To make the malunggay pesto, place the garlic, malunngay, basil and pine nuts in a food processor. Puree until slightly |
|thick. Gradually pour in the olive oil. Transfer the pesto into a bowl and stir in the parmesan cheese. season with salt and pepper cook the |
|pasta according to direction. Toss the malunggay pesto with the cooked spaghetti top with the grilled chicken garnished with cheese and diced |
|tomatoes. |

PAPAYA SMOOTHIE

EP = edible portion after trim AP = purchased Cost (out of the box) EP = edible portion cost

|INGREDIENTS |AP/UNIT |YEILD |EP / UNIT |RECIPE COST |
|1 cup chopped banana | 1 med P40 | 3% | P12 | P35.2 |
|½ medium sized banana | 1kl. P50 | 14% | P7 | |
|1 tablespoon papaya seeds | | | | |
|1/3 cup coconuts milk honey | 2L.P220 | 06% | P13.2 | |
|to taste | | | | |
|3 to 4 ice cube | 1kl.50 | 06% | P3 | P4.9 |
|Vat 14% | | | | P40.00 |

Mix all ING. together in a blender and blend until smooth.

FLU FIGHTER

EP = edible portion after trim AP = purchased Cost (out of the box) EP = edible portion cost

|INGREDIENTS |AP/UNIT |YEILD |EP / UNIT |RECIPE COST |
|3kiwi |4 P.C P80 |2% |P16 |P45 |
|2 to 3 leaves romaine | | | | |
|lettuce |¼ |1% |P2.5 | |
|½ peeled and chopped medium| | | | |
|sized cucumber |2kL. P120 |1% |P12 | |
|½ cup cubed pineapple | | | | |
| |4 cans P150 |08% |P12 | |
|3 to 4 ice cube | | | |P6.3 |
|Honey to taste |1KL.P50 |05% |P2.5 | |
|Vat 14% | | | |P51.00 |

Mix all ingredients together in a blenders and blend until smooth.

Barley bread

|ING. |AP/UNIT |YEILD |EP/UNIT |RECIPE COST |
|Water enough to cook the | | | | |
|barley | | | | |
|1/3 cup pearl barley |½ KL.P80 |1% |P8 |P37.1 |
|2 cup bread flour |700 gramsP90 |06% |P5.4 | |
|4 cup whole wheat flour |500 grams P85 |06% |P5.1 | |
|¼ cup white sugar |2 ½ kl.P130 |06% |P7.8 | |
|2 tsp. iodized salt |1kl.P60 |05% |P3 | |
|1 ½ table spoons instant |80grams P50 |1% |P5 | |
|yeast | | | | |
|1tbs. apple cider vinegar |500ml. P28 |1% |P5 |P5.19 |
| | | | | |
|Vat 14% | | | |P42.00 |

Combine the water and barley allow the simmer for 34 min. or until the consider of cook .29ts. cold or add more water if necessary set. Aside to cool in a mixing bowl mix together the bread whole wheat flours sugar, salt, yeast, molasses, vinegar knead for 15minz. Then add the barley mixture place the dough in a lightly oiled bowl and cover with plastic wrap allow to rise until the dough double in size around 1hours punch the dough down and divide into 2 batches. shape in ball tuck if needed sprinkle the sesame seeds on top the dough has double in size baked at 195’c or 400F for 30 to40 minute.

Herb pasta salad

|ING. |AP/UNIT |YEILD |EP/UNIT |RECIPE COST |
|¼ kilo fusilli |½ kl.P150 |1% |P15 |P66.2 |
|½ cup carrots |1kl.P120 |06% |P7.2 | |
|½ cup green bell pepper |½ kl.P70 |04% |P2.8 | |
|½ cup red bell pepper |½ kl.P70 |04% |P2.8 | |
|½ cup cucumber |2kl.P120 |05% |P6 | |
|1 cup cherry tomatoes |500grams P120 |04% |P4.8 | |
|½ cup res onion |1kl.P150 |02% |P3 | |
|½ cup black olives |250ml.P70 |06% |P4.3 | |
|1 cup herb parmesan bread |50ml.P100 |1% | | |
|spread | | |P10 | |
|½ cup parmesan cheese |500grams P440 |03% |P13.2 |P9.3 |
|Vat14% | | | |P75.00 |

cook pasta in a large pot of boiling water until aldente rinse under cold water and drain in a large bowl combine the past with the carrots bell peppers cucumber tomatoes re onion and black olives pour the herb parmesan bread spread over the pasta mixture add the parmesan cheese mix well and top more parmesan cheese chill the salad for 1hours before serving

fruity mix match

|ING |AP/UNIT |YEILD |EP/UNIT |RECIPE COST |
|6 large strawberries |40pcs P250 | | | |
| | |05% |P12.5 |P39.5 |
|½ medium banana |1kl. P50 | | | |
| | |1% |P5 | |
|1 orange |4pcs P50 | | | |
| | |1% |P8 | |
|½ cup coconuts water |2pcs P50 | | | |
| | |2% |P10 | |
|3 to 4 ice cube |1kl. P100 | | | |
| | |04% |P4 |P5.53 |
|Vat14% | | | | |
| | | | |P45.00 |

Mix all ING.. Together in able Under and blend until smooth

TROPICAL HEAT

|ING. |AP/UNIT |YEILD |EP/UNIT |RECIPE COST |
|1cup chopped pineapple | | | | |
| |4can P150 |0.06% |P9 |P30 |
|½ medium sized mango | | | | |
| |1kl. P100 |1% |P10 | |
|½ inch chunk greater or | | | | |
|juice ginger |1kl. P50 |0.06% |P3 | |
|1/3cup coconuts water | | | | |
| |2pcs P50 |1% |P5 | |
|3 to4 ice cube | | | |P4.2 |
| |1kl P50 |06% |P3 | |
|Vat14% | | | | |
| | | | |P34 |

Mix all ingredients together in a blender and blend until smooth

WATERMELON SLUSH

|ING. |AP/UNIT |YEILD |EP/UNIT |RECIPE COST |
|2 cup chapped water melon | | | | |
| |2pcs P60 |2% |P12 |P22.2 |
|1 small handful or 10mint | | | | |
|leaves |50grams P30 |1% |P3 | |
|1 tablespoon sugar syrup | | | | |
| |2 ½kl. P130 |04% |P5.2 | |
|3 to 4 ice tubes | | | | |
| |1kl. P50 |04% |P2 |P3.10 |
|Vat 14% | | | | |
| | | | |P25.oo |

Mix all ingredient together in a blender and blend until smooth

Futomaki

| | | | | |
|ING. |AP/UNIT |YEILD |EP/UNIT |RECIPE COST |
| | | | | |
|1piece nori |200grams P80 |!% |P8 |39.4 |
| | | | | |
|½ cup sushi rice |1kl. P100 |!% |P10 | |
| | | | | |
|2 pieces crabstick |½kl. P80 |05% |P4 | |
| | | | | |
|2 tbsp japans omelet |2kl. P120 |03% |P3.6 | |
| | | | | |
|1 tbsp obora japans sweet |500 grams P80 |11% |P8.8 | |
|fish powder | | | | |
| | | | | |
|1tbsp kampoya |50 grams P5o |1% |P5 |P5.51 |
|Cooked gourd | | | | |
| | | | | |
|Vat14% | | | |P45.00 |
| | | | | |

Place nori on chopping board rough side up lay down the rice over the nori as evenly as possible place crabstick cucumber omelet oboro and kampayo in the middle of rice and roll tightly help shape the roll with the use of a ,akisu or bamboo rolling mat cut roll evenly into 8 or 10 slice serve with soy sauce and wasabi

Oreo cheese cake

| | | | | |
|ING. |AP/UNIT |YEILD |EP/UNIT |RECIPE COST |
| | | | | |
|¼ cup cream cheese |230ml. P120 |1% |P12 |P54 |
| | | | | |
|1 ½ tablespoons refined |2 ½kl. P130 |05% |P6.5 | |
|sugar | | | | |
| | | | | |
|1 beater egg |12 dozen P125 |04% |P5 | |
| | | | | |
|½ table spoons lemon juice |2pcs P35 |2% |P7 | |
| | | | | |
|1tbsp + 1tsp fresh milk |500ml. P120 |1% |P12 | |
| | | | | |
|½tbsp custard powder |50grams P40 |06% |2.4% | |
| | | | | |
|½ tbsp spoons cookies |1pack P50 |2% |P10 |P7.68 |
|crumble | | | | |
|Vat14% | | | | |
| | | | |P62.00 |

Soften cream cheese and sugar until smooth and fluffy then add egg and lemon juice boil milk at 100c then pour custard powder add cream cheese mixture pres the crumble cookies to the bottom of a barking pan to form the crest pour the milk cream cheese mixture over the crust refrigerate before service

Stir-fried seafood w/ brown rice

|ING. |AP/UNIT |YEILD |EP/UNIT |RECIPE COST |
|1tbsp sesame oil |500ml. P250 |02% |P5 |P95.2 |
|½ tbsp fresh ginger |1kil. P50 |04% |P2 | |
|2 tbsp diced onion |1kl. P150 |012% |P18 | |
|1 table spoon garlic |1kl. P90 |02% |P18 | |
|½ cup white fish |1kl. P150 |1% |P15 | |
|¼ cup fresh shrimp |1 ½ P150 |02% |P15 | |
|¼ cup fresh squid |½kl. P50 |1% |P5 | |
|¼ cup broccoli |1kl. P130 |05% |P6.5 | |
|¼ cup asparagus |½ P90 |1% |P9 | |
|2 tbsp green bell pepper |½ P70 |05% |P3.5 | |
|½ cup cooked brown rice |½ P120 |1% |P12 | |
|1tbsp teriyaki sauce |100ml. P96 |1% |P9.6 | |
|Vat14% | | | |P13.32 |

In a large sauté pan heat sesame oil and sauté ginger onion and garlic add the fish shrimp squid broccoli asparagus and green bell pepper cook until tender stir in the brown rice and season w/ teriyaki sauce season w/salt and pepper top with chopped chive sand serve.

Open-faced shrimp and egg sandwich

|ING. |AP/UNIT |YEILD |EP/UNIT |RECIE COST |
|1 ½ cups shrimps |1 ½kl. P150 |06% |P9 |P41.9 |
|8 slice white bread |1 pack P120 |15% |P6 | |
|4 tbsp garlic bread spread |500ml. P120 |04% |P4.8 | |
|1 cup pea sprouts or rocket |50grams P80 |06% |P4.8 | |
|arugula | | | | |
|1 cucumber thinly sliced |2kl. P120 |02% |P2.4 | |
|1 red onion thinly sliced |1kl. P150 |01% |P1.5 | |
|8 hard boiled eggs sliced |1dzn P125 |07% |P8.5 | |
|1tbsp fresh dill as garnish |50 grams P50 |01% |P5 |P5.9 |
|2 lemon thinly sliced | | | | |
|Vat14% | | | |P47.8 |

Toast or grill bread slices spread each bread slice with garlic bread spread then top it the pea sprouts arugula cucumber onion eggs and shrimps garnish w/ fresh dill and lemon slices .

Spicy tuna roll

| | | | | |
|ING. |AP/UNIT |YEILD |EP/UNIT |RECIPE COST |
| | | | | |
|100 grams tuna |1 ½kl P400 |04% |P16 |P58.2 |
|1tsps light mayonnaise lemon| | | | |
| |1liter P150 |06% |P9 | |
|8pcs butter juice and | | | | |
|paprika lettuce as wrapper |½kl. P60 |03% |P18 | |
|2tbsp +2tsps (40grams) | | | | |
|cucumber |1kl. P120 |06% |P7.2 | |
| | | | | |
|1 cheek mango |1kl P100 |08% |P8 |P8.14 |
| | | | | |
|Vat14% | | | |P66.00 |

Cut tuna into cube refrigerate and set a side combine the mayonnaise lemon juice and paprika toss w/ the refrigerate tuna chunks return to the refrigerate place the strips of cucumber and mango on top of spreading it sideways to form a line from on end of the lettuce to the other of the sushi mat wrap the roll in plastic wrap and refrigerate for 30 minute slice into sushi round right before eating.

Power crunch cookies

|ING. |AP/UNIT |YEILD |EP/UNIT |RECIPE COST |
|1/4 cup whole wheat flour |1kl. P35 |12% |P4.2 |62.86 |
|½ cup all purpose flour |1kl. P33 |12% |P3.96 | |
|½ tsp baking soda |1pack P8 |2% |P4 | |
|½ tsp cinnamon pinch of | | | | |
|nutmeg pinch of salt |1pack P8 |1% |P3 | |
|1cup quick cooking oats |500grams P110 |05% |P5.5 | |
|½ cup unsalted butter |5 bars P200 |04% |P8 | |
|½ cup brown sugar or | | | | |
|coconut sugar firmly extract|2 ½kl. P130 |04% |P52 | |
|1tsp pure vanilla extract |50ml. P20 |10% |P2 | |
|1large egg |1 dozen P125 |04% |P5 | |
|½tbspoons sunflower seeds |1pack P20 |2% |P4 | |
|½ cup raisins |50 grams P35 |2% |P7 | |
|2 tbsp squash seeds |50grams P50 |1% |P5 | |
|1 tbsp flax seeds |50grams P30 |1% |P3 | |
|1cup oat bran flakes |150 grams P80 |02% |P3 |P8.8 |
|Vat14% | | | |P71.00 |

Preheat oven to 350F line cookies sheets w/ baking paper or silicone mat a side sift together whole wheat flour all purpose flour baking soda cinnamon nutmeg and salt add the oats in a bowl cream together butter brown or coconuts sugar and vanilla until light add the egg then water mix well gradually add the dry Ingredients. fold in raising sunflower seeds squash seeds flax seeds and oat bran cereal drop by teaspoons onto lined cookie sheet press the cookies dough to flatter slightly bake for 12 to 15 min or until golden brown remove from oven and cool completely store in an air light container .

3.4 Future Products/Services

Product out of innovations will be displayed/ introduced to the market. Spanish cuisine will be offered. The business will expand to a different branch not just in metro manila but also to different provinces.

3.5 Waste Disposal

The partnership plans to use the standard waste disposal, which is the segregation of biodegradable and non biodegradable. For instance the use paper napkins will be disposed on the black garbage bag for non-biodegradable and the left over or lapsed food will be properly disposed into a green bag for biodegradable. We will make sure the cleanliness and do our social responsibilities. The waste will be regularly collected by the public garbage collectors.

How to handle proper waste disposal?

| | | |
|Recyclables |Glasses, metals, tin cans, aluminum, paper (DRY), |Clean and place in separate containers. |
| |Cartons, hard plastics. |Give to the designated collector held every Wednesday. |
| | | |
|Residuals |Cardboards, sanitary napkins, used/worn-out, rags, |Placed into sack |
| |ceramics, Styrofoam, soiled tissue paper, tetra | |
| |packs sachet. | |
| | | |
|Special Bulky Waste |EXTERIOR WASTE |The branches of the tree are cut into 1 meters |
| |(Tree trunks/branches and twigs) |Tied up to easy pick-up |
| | |Put the leaves into the sacks for it not to be spread |

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The Food Art restaurant and catering services market is an interesting one. There are several restaurant and catering services that offer services that quite similar to each other in terms of price and menu options. For whatever reasons, there has been little demand by consumers to get caters to innovate their menu.

4.1 Demographic Description of the Market

Colegio de Sta. Teresa de Avila foundation inc. is a non-stock, non-profit, non- sectarian private school. It is located at #6 kingfisher corner skylark st., Zabarte subd., novaliches , Quezon City. The majority target market will be the students and faculty members of the university.

4.2 Market Segmentation

|COURSE |1ST YEAR |2ND YEAR |3RD YEAR |
|Eunice Purcia |Store Manager |Can work under pressure. |Monitors the overall conditions of |
| | |An effective leader and open |the store. |
| | |minded. |Motivates the team. |
| | | |Maintain the value rules and |
| | | |regulation of the store. |
|Katrina Marie Daniel |Supervisor |Trustworthy when it comes to money.|Properly budget and allocate the |
| | | |capital of the business. |
| | | |Properly and equally distribute |
| | | |profits among the investors. |
|Kenneth Casamis |Accountant |Well organized. |Responsible for the records of |
| | | |financial statement, balance sheet |
| | | |and income statement. |
|Kim Christine Joy Olino |HR and Marketing |Creative and knowledgeable when it |Responsible for creating promotional|
| | |comes to marketing the business. |tools like leaflets. |
| | | |Responsible for creating artistic |
| | | |design. |

6.2 Organization Policies

To ensure smooth operation, cooperation and commitment of all personnel involve in the company will also adapt the following rules and regulations.

General Policies
Working Hours/ day
They regular working hour and day of the company will be at 10:00 am to 12:00 midnight from Monday until Saturday.
Break Period
Break period will be at 12:00 to 1:00 for lunch and 3:00 to 3:15 in the afternoon for snacks. The employees shall not leave their designed area earlier to the designated time and must report back on or before the period. Schedules of the break be in such manner that the worker flow will not be impaired.

Time Card
Punching of other employees' time card with or without consent is a violation and it is subjected to a serious disciplinary action.
Over time
It will be noted, if for some cases that there is a rush deadlines to be done and large number of product must be produce because of high demand, there is a need for overtime.

Housekeeping
Employees must maintain the cleanliness, orderliness of their work area. Waste material must be deposed properly and storing of material and equipments must be place in order an in sequence.

Safety Requirements
All employees especially in the production area must have safety devices such as gloves, apron and mask. They should wear proper dresses depending on their job, Skirt for the women's is not allowed, they must wear pants and shirt. With regards in the office area employees must wear their proper uniform and no employees must catch carrying deadly and flammable weapons and cigarette smoking is strictly prohibited and should not reach any equipments that are prone to fire accidents.
As an employees, you will be treated as a professional, which means that you will be expected to complete your work on time and at expected level of quality. If extra hours are needed to complete your work, you will be expected to put in those extra hours.If, on the other hand, you are able to complete your work in less than a standard workweek, you are free to use those extra hours as you see fit. In return for being treated as a professional, we expect you to behave as one and not to abuse these privileges.Even though you will be treated as a professional and will presumably behave as one, general absence guidelines are nevertheless necessary to ensure that we are able conduct business in a predictable manner. Here are those guidelines:

Absentee employees are expected to be at work and to work a full work week, expect for authorized absences. Authorized absences include the following:
* Vacation time scheduled in advance
* Sick leave
* Time off for a workers' compensation injury
* A death in your family
* Jury duty
* Time off to vote
* Military leave
* Emergency situations beyond your control

Notification procedure
To obtain an authorized absence call in where possible and let that appropriate person knows that you are unable to come to work. The call should be made , if possible be made, if possible, no later than your regular starting time. As for notifying someone that you will be late to work or will be leaving early in the event your work has been complete , we ask that you use your best judgment.
Failure to notify
If you don't come to work and don't call in, at some point we have the right to determine that you're not coming back. Thus, our rule is that unauthorized absences of three or more consecutive days without notice will be considered as a voluntary termination , and we will remove you from the payroll.

Tardiness Policies
Staff employees must arrive and be prepared to commence work at their scheduled start time. Employees are responsible for notifying supervision of absences or late arrivals each day of the absences or tardiness, in accordance with their unit's call-in procedure, which typically requires employees to advice supervision when they will report to work. Unscheduled absences and tardiness ( whether excused), failure to provide appropriate notification, or abuse of sick leave or other paid time off may result in corrective action up to and including termination of employment. Absences or tardiness due to approved sick leave, funeral leave , personal leave, workers' compensation, or reasonable accommodation as required by law will not be counted as unscheduled absences. These guidelines apply to all staff employees whose departments do not have more specific guidelines.
Failure to report to work on a scheduled workday or working less than half of a scheduled workday due to tardiness or leaving early without a written and approved time off request from at least the previous day.

Dishonest

If there will be an act of dishonesty among the employees, the management should know how to avoid this kind of unmannered act, he will have the authority to suspend the employee or better yet to terminate him and sue him because of his dishonesty.

Offence against Public Morals

If ever there’s an instance that the store itself offended the public moral the store will have its temporary closure for the minor problem and if it’s really major or below the belt it will lead to permanent closure. So we will ensure that our employees are all having good moral to avoid those offensive acts.

Employees value Creation

Without the employees or personnel’s the organizations or transactions will not be completed. So we will have some programs for the benefits of our employees. They must be emotionally motivated to their work; they should be comfortable with their work and we will make sure that their interest really suits to their job. There are also some incentives for best personnel. They can have something (a gift or anything valuable) it can also motivate them.

6.3 Hiring of personnel
First step:
The Job Analysis
The first step is called the job analysis . The type of analysis is made in order the find out the characteristic of the vacant place and also the characteristic of the person who would best fit that specific job throughout the various kinds of investigation methods, specialist try to find out the necessary job descriptions. They interview experts in the domain and also other employees .With the gathered information, they obtain the job description .This description specify the name of the job,the specific duties ,the responsibilities the wage, the working hours, the hierarchy condition for promotion and many other details, depending on the specific of each company.

A.The JOb Specification:
Another category include in the job analysis is called the job specifications . Using the same investigation methods described earlier, specialist desire to find out the qualities a person would need in order to best fit. The job an additional method used to discover these characteristics is called the Method of critical incidents. Specialist gathered Large number of positive and negative incident which took place inside such job.

Second step:
Recruiting potential Employees
The second step in the process of selecting the personnel is recruiting of potential employees. This part can be done throughout the newspapers, the internet, or much more disctreet,when the manager wants to hire people who are known by the other employees. In this case, the news of the vacant place goes verbally, from mouth. After recruiting a number of people, they are tested in order to see if they fit the job.They have to leave their CVs, their recommendations, then they could be submitted to psychological tests, interviews, and also if the job requires high specialization practical tests might be needed.

The Final Step
The third, which is also the final step with the information gathered during the second step. Firstly, the specialists have to standardize this information.They have to turn it into scores. Thay scale the practical performance in numbers; they quote the tests, the interviews and the CVs.Secondly,the specialists introduce this data into a statistical program which ranks the potential employees according to their relevancy to the job.
6.4 Orientation and training it is very important to have an orientation and training program for your workers. Accidents occur in all areas of your operation. The best way to prevent injuries is to educate your workers about safety procedures and the safe operation of equipment in production areas.
New employees should always be given a training or orientation session before they actually begin working. A through training session should also be held for all employees at the beginning of each season. During the orientation session, you should review and explain your safety policies and work rules with the workers. Videos dealing with safety should also be shown. Handouts reinforcing the information covered during the orientation will to further increase the safety consciousness of your employees.

After the orientation, you should walk through the operation with employees and explain the production areas. This may seem monotonous but it will help to prevent accidents. The walk through should include a review of the responsibilities of each individual job. Be sure to cover the responsibility of each worker in the event of a fire or other emergency. Develop emergency action and escape plans and explain them to your employees. Emergency drills can be valuable aids in familiarization your employees with the actions they must take, the routes they must follow, and the location of any special safety equipment. Workers familiar with a plan of action and evacuation are less likely to panic and more likely to be of assistance to themselves and their co-workers in an emergency.

Next go over the do's and don'ts of your operation, this lets the workers known what is acceptable and what is not in the workplace.

Explain the location of dust masks, chemical application protection, and other protective devices. Though workers are not always required by low to wear these device, they protect workers from the hazards of work and their regular use will reduce your future liabilities. It is important that you provide these devices and encourage your employees to wear them.

An orientation session should be held prior to the time an employee undertakes any work in your operation. A general training session for all employees should be held at the beginning of the season. Regular safety meetings (5 to 10 minutes in length) should be held throughout the season. At these meeting, managers and employees should be encouraged to report any potential safety hazards and any accidents or near accidents from the previous week should be discussed. This will keep safety awareness at a high level and help to prevent recurring accidents.

You may want to develop an incentive program for your employees to keep them interested in safety and accident prevention. This program may include a reward system such as a bonus to further your employees.

6.5 Management Aspect
B. Personal Specification

|POSITON |WORKING HOURS |NO. of EMPLOYEE |QUALIFICATIONS |
|Store Manager |7am to 11 pm |1 |College graduate male or female |
| | | |graduate of BS Management |
| | | |Possesses Leadership skills. |
|HR and marketing Manager |10am to 5pm |1 |Strong analytic abilities and |
| | | |skills, |
| | | |self confidence and professionally |
| | | |Tactful experience in personnel |
| | | |department. |
|Supervisor |7am to 11 pm |1 |Maintains standard control of food |
| | | |safety, monitors food processes |
| | | |supplies stock. |

|Customer Service Representative |7am to 3pm |2 |Handles customer care front liner, |
| |3pm to 11pm |2 |assist customer order and cashier |
|Service Crew |7am to 3pm |5 |Can serve politely and taking |
| |3pm to 11pm |5 |customers |
|Security |7am to 3pm |1 |must be able to physically stand, |
| |3pm to 11pm |1 |walk or patrol the majority of |
| | | |their shift. |
|Driver |7am to 11 pm |1 | With excellent driving skills, |
| | | |good moral |
| | | |5pm to 12midnight character, |
| | | |preferably male night shifts. |
| | | | |
| | | | |

6.6 SALARIES and WAGES ADMINISTRATION (WITHIN NCR)

|POSITION |MONTHLY SALARY |NO. Of EMPLOYEES |ANNUAL SALARY |
|Direct labor : | | | |
|Service crews |11,596 |10 |139,152 |
|Store Manager |19,500 |1 |234,000 |
|Chef |19,500 |1 |234,000 |
|HR and marketing manager |19,500 |1 |234,000 |
|Indirect labor : | | | |
|Cleaning personnel |10.000 |2 |120,000 |
|Security |11,596 |2 |139,152 |
| | | | |

6.7 Organizational Structure

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7.1 Projected Statement of Profit and Loss (3 years)

Food Art Restaurant and Catering Services
Projected Income Statement
For the years 2015, 2016, 2017

2015 2016 2017

Sales P 7,482,500 P 8,979,000 P 10774800
Less: cost of sales 3,741,250 4,489,500 5,387,400
Gross profit 3,741,250 4,489,500 5,387,400

Less: Operating Expenses Building 1,500,000 0 0 Permit and Legal fees 100,000 100,000 100,000 Brochures and Stationeries 250,000 300,000 350,000 Total 1,850,000 400,000 450,000

Net income: 1,891,250 4,089,500 4,937,400

Cost of Sale (3 years)

Food Art Restaurant and Catering Services
Projected cost of sale statement
For the years 2015, 2016, 2017

2015 2016 2017

Direct Materials:

Stocks and supply 3,246,850 3,970,380 4,842,324
Direct materials used 3,246,850 3,970,380 4,842,324

Direct labor:

FACTORY OVERHEAD Electricity 276,000 289,800 304,290 Water 180,000 189,000 198,450 Gas 38,400 40,320 42,336
Factory overhead used 3,741,250 4,489,500 5,387,400

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Contribution to the Philippine Economy

We will be responsible I paying license and fees. We will also give affordable price to our customers as well as generating jobs for the job hunters.

Environmental Concerns

First and foremost we will implement to the store the proper waste disposals; we will make sure that we can separate all the waste from bio-degradable to non bio-degradable. The package will have a logo that will remind the customer to know his/her waste properly. We will also use paper packages to help save the environment.

Banquet and Catering Services Survey Form

Name : _________________________________ Course. : _____________________ Age : ____________________________________ Yr. & Sec. : ____________________ Address : ___________________________________________________________________ Gender : _________ Status : ____________________ Contact No. : _________________ Email : _________________________ Parent/Guardian name : __________________________ Life Style a. Alcoholic b. Vegetarian c. Diabetic d. Others Food Like a. Pastry b. Pasta c. Vegetable d. All meats e. Sea food f. Others □ Health conscious □Body conscious Kinds of dish you like: □ Filipino □ Italian □ Korean □ Spanish Others _______________ Kinds of service you want: a. counter service b Formal service c Banquet service Others _________ Choose atleast 2 in every category. Foods a. Pastry b. Pasta c. Salad d. All meat e. Beverage Cakes Coconut pasta Sea Weed salad Pork Juice Sandwich Carbonara Vegetable salad Beef Shake Tarts Spaghetti Fruit salad Chicken Tea Cookies Pesto Others Others Coffee Pie Others Others

f. Seafood Fish Shrimp Mussels Squid Others

Appendices

Cup holder
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Paper bag

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Paper box

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Paper cup

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Take-out box

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Tupperware

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Leaflets

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Banner

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Restaurant and Catering Services

Store Manager

Supervisor

HR & Marketing

Executive Chef

Security

Driver

Cashier

Crew