Desserts Buffet Restaurant
A. Ruste Drive, San Jose Road, Zamboanga City

A Feasibility Study

Presented to
The College Faculty of the Business Finance Administration Program
Pilar College of Zamboanga City

In Partial Fulfillment of the Requirements for the Subject
TC105 – Entrepreneurship and Feasibility Study

BY:

ARCILLAS, EDEL JOY
BAHANI, DONNA MARIE
DULATRE, PRECIOUS MAE
JUMAO-AS, MIKEE SHEEN
PAMPORA, NIKKA
A. Executive S ummary
Proposed Subject Eat All You Can Desserts Buffet Restaurant
Proposed Project Name Desserts Buffet Restaurant
Location Ruste Drive, San Jose Road, Zamboanga City
Project Proponents Arcillas, Edel Joy Bahani, Donna Marie Dulatre, Precious Mae Jumao-as, Mikee Sheen Pampora, Nikka
Form of Business Organization Partnership
Type of Industry Food Industry
Project Objective Determine the Feasibility of Eat All You
Can Desserts Buffet Restaurant in A. Ruste Drive, San Jose Road, Zamboanga City
Project Beneficiaries The Proponents, the target market, the local residents of Zamboanga City and the Local Government
Proposed Target Market Students of Pilar College Zamboanga City, Inc., Brent Hospital and Colleges, and Western Mindanao State University
Proposed Potential Market High School and College Students of
Zamboanga City, and others
Proposed number of employees Ten (10) employees: Manager/Supervisor (1); Pâtissier (1); Commis (2); Steward (1); Cashier (1); Waiters (5); Security Guard (1)
Total Project Cost (TPC) P1, 387, 894.84
Return of Investment (ROI) 50%
Cash Payback Period 3 years
Proposed Financing Scheme The Capital will be equally financed by the project proponents

B. Background of the Study
In Western culture, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as “dessert” and this from Old French “desservir” which means “to clear the table” and “to serve”. Common desserts include cakes, cookies, ice-cream, and candies. Fruit may also be eaten with the dessert. The word dessert is most commonly used for this course in U.S., Canada, Australia, and Ireland, while sweet, pudding or afters may be alternative terms used in the UK and some other countries. In Russia, breakfast foods such as Bliny, Oladi, and Syrniki served with honey and jam are also popular as desserts. In England, the term pudding might be used among the Upper and Upper-middle classes, with dessert only used if the course consists of fruit. A buffet is a system of serving meals in which food is placed in a public area where the diners generally serve themselves.
In Zamboanga City, food establishment is one of the great contributions in helping with the development of the city. ”Eat All You Can” restaurants are in line with these food establishments that are now trending everywhere in town.
This feasibility study will determine the establishing of an “eat all you can desserts” buffet restaurant. So far, there’s no eat all you can desserts restaurant here in Zamboanga City, yet. This eat all you can desserts is form of buffet which have a table filled with plates containing fixed portions of dessert; customers select plates containing whichever dessert they want as they walk along. Our dishes simply go better with others and complement flavours. Besides these desserts being sweet and delicious, it would also be nutritious, for it will be added with some twist of fruits and vegetables though it won’t that be noticeable for the non – eating veggies customers. These would be mouth watering desserts.
C. Significance of the Study The result of the study would help students to establish the first ever “eat all you can desserts” buffet restaurant in Zamboanga City, and to offer delicious and nutritious desserts as well. The target market of the study will be the students of Pilar College, Western Mindanao State University, and Brent Hospital and Colleges. The result of the study will serve as a basic information of the soon to open eat all you can desserts buffet restaurant that will catch the interest of the people of Zamboanga City, especially to those who love to eat sweet foods, and vegetable – fruit flavored desserts.
D. Objectives of the Business
The study aims to offer an experience of the first ever “eat all you can desserts” buffet restaurant to the residents of Zamboanga City, specifically the students of WMSU, Pilar College, and Brent College.
To offer not just sweet, but nutritious kind of desserts that is good for everyone’s health, to sell delicious and remarkable desserts, to provide products in an affordable price, yet nutritious and well prepared snacks, to sell desserts that meet the highest standards of quality (freshness, crispiness, etc.), to give customer satisfaction that leaves them craving for more desserts and most specially to provide an exceptional dining experience that satisfies our guests’ tastes.
E. Methodology This study will use the survey questionnaire for the feasibility of Desserts Buffet Restaurant in Zamboanga City. The gathering of data will be done among the college students of Pilar College, Western Mindanao State University, and the students of Brent Hospital and Colleges Inc. The respondents will be chosen based on Random Sampling. All data gathered will be tabulated and analyzed carefully using percentage and frequency. There are eighty five (85) respondents taken from the total population size of 108 Information Technology students of Pilar Colleges, Inc.; one hundred sixty four (164) respondents out of 279 of Radio Technology students of Brent Hospital and Colleges, Inc.; and ninety three (93) respondents of Agriculture first year students of Western Mindanao State University from the total population of 122. To sum, there are three hundred forty two (342) respondents using Pagoso’s Formula with 5% margin of error.
According to the survey conducted in Pilar College, Brent Hospital and Colleges, and Western Mindanao State University, 338 respondents or 99% of the total sample size said that they are willing to patronize Desserts Buffet Restaurant, while only 1% is not willing. The researchers used the Slovin’s formula, n=N/ (1+Ne²), where n is the sample size, N is the total population and e is the error in tolerance in which we have assumed a 99% confidence and a 5% margin of error to obtain the sample size.
I.T.E students of Pilar College, Inc. n =N/ (1+Ne²) n =108/(1 + (108*.05²)) n =108/(1 + (108*0.0025)) n =108/(1 + 0.27) n =108/1.27 n =85.0393 or 85

RadTech students of Brent Hospital and Colleges, Inc. n =N/ (1+Ne²) n =279/(1 + (279*.05²)) n= 279/(1 + (279*0.0025)) n= 279/(1 + 0.6975) n= 279/1.6975 n= 164.35935 or 164

Agriculture students of Western Mindanao State University n =N/ (1+Ne²) n= 122/(1 + (122*.05²)) n= 122/(1 + (122*0.0025)) n= 122/(1 + 0.305) n= 122/1.305 n= 93.48659 or 94

F. Scope and Limitations of the Study This study on Desserts Buffet Restaurant at Ruste Drive, San Jose Road, Zamboanga City will cover five major aspects:
G. Definition of Terms
Buffet – is a meal of cold food that is displayed on a long table at a party or public occasion. Guests usually serve themselves from the table.
Dessert – something sweet, such as fruit or pudding, that you eat at the end of a meal.
Desservir – Old French term for “dessert”, means “to clear the table” and “to serve”.
“Eat all you can” restaurant – is a restaurant in which the food is displayed on a long table and lets the customers to get as much food that they want.
Market Description The target market of the proposed business are the Information Technology students of Pilar College, Inc., with the total population of 108; the Radio Technology students of Brent Hospital and Colleges, Inc., with the total population of 279; and the Agriculture first year students of Western Mindanao State University with the total population of 122 who are all enrolled in the school year 2013 – 2014.
The potential markets of the study are within the vicinity of the area like the students of Zamboanga State Polytechnic University, the residence of barangay San Jose Cawa – Cawa and barangay Baliwasan. The proponents decided to choose these target markets because of its proximity to the location of the proposed business. The target market of the Dessert Buffet Restaurant are the I.T.E students of Pilar College and RadTech students of Brent Hospital and Colleges all are located along R.T. Lim Boulevard, five minute tricycle ride to the location of the Desserts Buffet Restaurant, and the Agriculture students of Western Mindanao State University located at Barangay Baliwasan, three minute drive (jeepney or tricycle) to the location of the business. The proponents decided to conduct the research at Pilar College, Inc., Brent Hospital and Colleges, and at Western Mindanao State University to make our study feasible.
Demand and Supply Analysis
Figure 1
Gender of the Respondents

Based on the survey above, it shows that among 342 of total population 57 percent of the respondents are females and 43 percent are males. It shows that majority of the respondents are females.

Figure 2
Monthly Allowance of the Student Respondents

Figure 2 shows that, only 18 percent of the students have monthly allowance of P1,000 – P2,000, 36 percent receive P2,001 – P4,000 monthly allowance, 39 percent receive P4,001 – P5,000 monthly allowance, and only 7 percent receive P5,001 and above monthly allowance. It shows that, majority of the respondents are receiving a monthly allowance of P4,001 – P5,000.

Figure 3
Establishment of Dessert Buffet Restaurant

Figure 3 shows that, 99 percent of the respondents are willing to patronize if ever an “eat all you can” desserts establishment will be set up, and only 1 percent is not willing. Therefore, majority of the respondents are willing to patronize an “eat all you can” desserts restaurant.

Figure 4
Number of times the respondents will go to the restaurant.

Figure 4 shows that, 12 percent of the respondents are willing to visit the proposed establishment every day, 35 percent once a week, 45 percent twice a week, and only 8 percent opt to visit the establishment at least once a month. Therefore, majority of the respondents are willing to go if ever an “eat all you can” dessert restaurant will be established.

Figure 5
Willingness to eat in an “eat all you can” desserts buffet restaurant

Figure 5 shows that, 99.71 percent or 341 of the respondents are willing to eat in an “eat all you can” desserts buffet restaurant, while only 0.29 percent or 1 respondent is not willing to patronize the proposed business. Therefore, majority of the respondents are willing to eat in an “eat all you can” desserts buffet restaurant.

Figure 6
Respondents’ preference of dessert.

Figure 6 shows that, 51 percent of the respondents prefer Cold/Frozen desserts, and 49 percent prefer Baked desserts. Therefore, most of the respondents prefer Cold/Frozen desserts.

Figure 7
Respondents’ choices of desserts

The figure 7, respondents were asked about the choices of desserts. Most of the respondents prefer more than one option. Based on the survey result, the respondents prefer to eat Cakes, followed by Cream Puffs, Ice Cream, Refrigerated Cakes, Cupcakes, Sylvanna, Choco Mousse.

Figure 8
Where Respondents usually buy desserts

Figure 8 shows that, 51 percent of the students usually buy desserts at Myrna’s Bakeshop, 39 percent at Chinito’s, and only 10 percent at Lantaka restaurant. Therefore, majority of the respondents buy desserts at Myrna’s Bakeshop.

Figure 9
Number of times the respondents buy desserts

Figure 9 shows that, 6 percent of the respondents buy desserts everyday, 29 percent once a week, 49 percent twice a week, and 16 percent once a month. Therefore, majority of the respondents buy desserts twice a week.

Figure 10
Number of respondents who eats out alone and with companion/s

Figure 10 show that, 48 percent of the respondents prefer to eat alone, and 52 percent eat with companion. Majority of the respondents eat with companion.

Figure 11
Respondents’ companions eating out (Based from Figure 10 - 52% respondents)

Figure 11 reveals that, 18 percent of the respondents eat outdoors with their friends, 21 percent with their family, and 13 percent with their partners. Hence, majority of the respondents dine outside with their family.

Analysis of the Competitors
There is always a competition in every business. The proponents of the business should know who their competitors are. This competition is the reason why establishments strive hard to do their best in their every works, and giving their best to achieve positive results in the business industry. This competition helps to empower every person involved in the business to strive hard in work. The major competitors of Desserts Buffet Restaurant are the famous local food establishments that cater desserts as part of their menu, namely: Chinito’s Bar and Resto, Myrna’s Bakeshop, Lantaka Restaurant, and many more. These competitors offer delicious desserts that the local residents of Zamboanga City are buying. These competitors also offer different kinds of main course food, and that is our proposed business differs from these competitors. The Desserts Buffet Restaurant does not cater rice and viands, and only desserts. In this case, the Desserts Buffet Restaurant would be the first in the city.
Competitive Strengths The Desserts Buffet Restaurant will have six (6) varieties of Cold/Frozen desserts and four (4) varieties of Baked Desserts. Cold/Frozen desserts would include fruit flavored Ice Cream, vegetable and fruit flavored refrigerated Cakes, the usual Fruit Salad, Sylvanna, Chocolate Mousse and Knicker Bucker with Vegetable Flavored Ice Cream on top. Baked Desserts will be Vegetable Battered Cakes, Fruit Flavored Cream Puffs, Cup Cakes with the varieties of popular flavors. The restaurant’s kitchen staffs will be the one to prepare all the desserts to serve to the guests. The ambiance of the restaurant would look exciting because of the bright color paintings and sketches of desserts on the wall In addition to these, Desserts Buffet Restaurant will serve Fruit Flavored Soda Waters. This would also benefit the health - conscious customers.
Distinctive Features Desserts Buffet Restaurant offers different varieties of desserts that some of its competitors have offered. Since the main menu of the business is desserts, the proponents made an idea of adding twist to the desserts’ flavorings and lessen the unnecessary tastes to suit to the taste of the guests. Also, different promos will be given to attract the customers and to revisit the restaurant. With its flavorful desserts and ambiance, it will truly allure people’s tastes.

Menu and Costing

Pumpkin Ice Cream
Nutritional Facts
1 serving (1/2 cup) equals 261 calories, 18 g fat (11 g saturated fat), 65 mg cholesterol, 87 mg sodium, 26 g carbohydrate, 2 g fiber, 2 g protein.
Directions
1. In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. 2. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1 quart.
Serves: 10 Ingredients | UOM | Unit Cost | Portion | Cost | 2 cups heavy whipping cream | ml | 40/240ml | 480 | 80.00 | 1 ½ cups Pumpkin | kg | 30/kg | 375 | 11.25 | 1 cup Brown Sugar | kg | 39/kg | .250 | 9.75 | 1 tsp. Ground Ginger | kg | 60/kg | 5 | 0.3 | 1 tsp. Ground Cinnamon | g | 55/100g | 5 | 2.75 | 1 tsp. Vanilla Extract | L | 150/L | 5 | 0.75 | ¼ tsp. Salt | kg | 8/kg | 1.25 | 0.01 | 1/8 tsp. Ground Cloves | kg | 60/100kg | 0.625 | 0.375 | Total: | | | | 105.185 | Cost Per Serving: | | | | P10.52 |

Ginger Ice Cream
Directions
1. Step 1
In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk. 2. Step 2
Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

3. Step 3
Stir ginger into custard. Cover and let stand 30 minutes.

4. Step 4
Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.

Serves: 10

Ingredients | UOM | Unit Cost | Portion | Cost | 8 large egg yolks | pc | 6/pc | 8 | 48.00 | 1 cup sugar | kg | 43/kg | 250 | 10.75 | 1/4 tsp coarse salt | kg | 8/kg | 1.25 | 0.01 | 2 cups skim milk | kg | 293/15kg | 500 | 97.67 | 2 inches(1/8 cups) peeled fresh ginger | kg | 60/kg | 31.25 | 1.88 | 2 cups heavy cream | ml | 40/250ml | 500 | 80.00 | Total: | | | | 238.31 | Cost per serving: | | | | P23.83 |

Carrot Ice Cream

Directions:

1. Cook carrots until tender.

2. Drain carrots and save 1/4 cup liquid. Allow to cool.

3. In a double boiler, or heavy saucepan over medium heat, cook whole milk and cornstarch until mixture forms a soft paste.

4. Remove cornstarch mixture from heat and allow to cool. If lumpy, pass through a sieve.

5. If not already pureed, puree carrots in a food processor or blender, adding reserved carrot water if needed.

6. In a mixing bowl combine carrots, cornstarch mixture and light cream; mix well.

7. Cool mixture to 40 degrees Fahrenheit in refrigerator.

8. Place cold mixture into the ice cream freezer; freeze according to manufacturer's directions.

Serves: 20

Ingredients | UOM | Unit Cost | Portion | Cost | 4 cups carrots, cooked, pureed | kg | 80/kg | 10000 | 80.00 | 1 cup whole milk | L | 66/L | 240 | 15.84 | 1 1/2 tablespoons cornstarch | kg | 26/kg | 7.25 | 0.19 | 3 cups light cream | ml | 40/250ml | 750 | 120.00 | Total: | | | | 216.03 | Cost per serving: | | | | P10.80 |

MANGO GRAHAM CAKE

Procedure:
1. Mix the condensed milk and cream together.
2. Slightly Dip graham cracker one by one in a evaporated milk.
3. Place a layer of graham cracker at the bottom of your container(preferably plastic tupperware with cover).
4. add a layer of mix condensed milk and cream on top of the graham crackers.
5. Place your sliced mangoes on top, be generous, make sure that the cream covers all of the graham.
6. Repeat procedure until you reached the desired layers u want, top with mangoes.
7. Put in a refrigerator, to serve cold.
Serves: 8 Ingredients | UOM | Unit Cost | Portion | Cost | 2 packs of graham crackers. | pack | 55/pack | 2 | 110.00 | 4 large mangoes, seeds removed. (remove the skins and then slice) | pc | 20/pc | 4 | 80.00 | 1 can condensed milk | ml | 27/240ml | 240 | 27.00 | 2 packs all purpose cream | ml | 40/250ml | 500 | 80.00 | 1 cup evaporated milk. (for dipping crackers) | ml | 23.50/370ml | 240 | 15.24 | Total: | | | | 312.24 | Cost per serving: | | | | P 39.03 |

Chocolate Layer Refrigerated Cake

Directions: 1. Spread butter biscuits out in a single layer on a baking tray with sides. Brush or sprinkle with rum. Line a 23x13cm loaf tin with foil, leaving enough extra at the sides to fold over the top for storage.

2. In a medium bowl, beat the egg and sugar together until thick and pale. Beat in vanilla and cocoa powder until well blended, then stir in melted butter.

3. Line the bottom and sides of the prepared tin with butter biscuits. Spread a 1.25cm layer of chocolate cream over the bottom. Place another layer of biscuits, followed by another layer of cream. Repeat until cream is gone, ending with biscuits on the top. Fold foil over the top and place in the refrigerator until firm, about 3 hours. Slice into 1.25cm slices and serve.

Serves: 8 Ingredients | UOM | Unit Cost | Portion | Cost | 450g plain butter biscuits | g | 126/450g | 450 | 126.00 | 4 tablespoons rum | ml | 80/750ml | 60 | 6.50 | 1 egg | pc | 6/pc | 1 | 6 | 150g caster sugar | kg | 170/kg | 150 | 25.50 | 1 teaspoon vanilla extract | L | 150/L | 5 | 0.75 | 4 tablespoons unsweetened cocoa powder | kg | 365/kg | 60 | 21.90 | 110g butter, melted | g | 37/205g | 110 | 19.85 | Total: | | | | 206.50 | Cost per serving: | | | | P25.81 |

Oreo Refrigerated Cake

Directions:

1. Crush Oreo cookies; set 1/4 cup aside for topping. 2. Mix the remaining crushed cookies with the melted butter. 3. Press into the bottom of a greased 13 x 9-in baking pan. 4. In a bowl, beat the cream cheese with the confectioner’s sugar on medium speed.

5. Fold in half of the Cool Whip topping.

6. Spread over cookie crumb layer.

7. Refrigerate 1/2 hour.

8. In the meantime, combine milk with instant pudding mix; beat well, until smooth.

9. Pour over chilled mixture in the pan.

10. Refrigerate for 1 hour. 11. Spread remainder of Cool Whip topping on top of pudding layer.

12. Sprinkle with remaining reserved cookie crumbs.

13. Store cake in the refrigerator, covered tightly.
Serves: 8 Ingredients | UOM | Unit Cost | Portion | Cost | 1 bag Oreo cookies, crushed, divided | pack | 62/pack | 1 | 62.00 | 1/2 cup butter, melted | g | 37/205g | 120 | 21.66 | 1 package cream cheese, softened | pack | 122.50/pack | 1 | 122.50 | 1 cup confectioners' sugar | g | 122.25/226g | 250 | 135.23 | Total: | | | | P341.39 | Cost per serving: | | | | P42.67 |
Juicy Fruit Salad

Directions: 1. In a large bowl, toss together the pineapple, apple, orange, banana and grapes. Add the juice from the pineapple and orange and let chill until serving.

Serves: 6 Ingredients | UOM | Unit Cost | Portion | Cost | 1 can pineapple chunks with juice | can | 150/can | 1 | 150.00 | 1 apple - peeled, cored and diced | pc. | 25/pc | 1 | 25.00 | 1 orange - peeled, diced and juice reserved | pc. | 21.50/pc | 1 | 21.50 | 1 banana, sliced | kg | 10/kg | 1 | 0.01 | 1 cup seedless green grapes, halved | kg | 210/kg | 250 | 52.50 | Total: | | | | 249.01 | Cost per serving: | | | | P41.50 |

Sylvannas

Cooking Procedure: * Preheat oven to 300F. Grease and flour cookie sheet or use a good quality wax paper. Grind cashew nuts finely in a food processor with all-purpose flour. But if you don’t have you can do it manually with mortar and pestle as what I did. Sieve crushed cashew nuts and set aside. Sift all-purpose flour in a separate bowl and set aside as well. Combine egg whites and cream of tartar in a mixing bowl with wire whip attachment. Mix at medium speed for 1 minute while gradually adding the caster sugar. Switch the speed and add the almond extract, continue beating the egg whites until stiff peaks are formed and glossy

* Fold in flour and cashew nuts together over a sieve and gradually cut and fold until well blended. Put mixture into piping bag and snip the end with a scissor. Pipe meringue onto the prepared cookie sheet lined with wax paper. To yield the same size of meringue wafer make a circle pattern using any size of round shape you got and trace it on the wax paper for an even outline. In this procedure I used a 2 inch cookie cutter, the size is just perfect for me.

* Pipe meringue evenly onto the sheet, this recipe makes 24 wafers; yields a dozen of decadent sylvana. Bake the meringue in the center of the oven for 25 minutes or until lightly brown. Let it cool completely before transferring to a wire rack to prevent the wafers from cracking. Meringue wafers are fragile when it’s hot and very easy to peel off when it’s completely cooled.

* Prepare icing while waiting for the meringue wafer to cool down. Dissolve sugar in milk, then cream butter until pale in color. Add sugar-milk solution slowly while beating continuously until smooth. Chill the butter mixture while preparing for the coating mixture. In a bowl crumble leftover slice of sponge cake, mamon or any plain yellow cake. In this recipe I’m using one of my Torta Mamon Cebuano that I made earlier. Crumble the cake finely and add the finely ground cashew nuts and mix well, then set aside.

* To prepare the other coating mixture mix finely ground cashew nuts and add the bread crumbs in a separate bowl and mix well, then set aside. If you don’t have bread crumbs that would be fine ‘coz it’s just an extender (cashews are expensive why not add a cheaper extender, that doesn’t compromise the taste anyway).

To assemble the Sylvanas : Stir chilled butter lightly to soften and using a brush, brush icing on a meringue wafer and sandwich with another meringue wafer. Hence, that most of Sylvanas recipe procedures I’ve seen are sandwiched in reverse “flat-side-out”. I don’t really know why it has to be done like that but I guess to have a crunchy Sylvanas exterior and a soft and gooey interior. But I find it too buttery ‘coz I have to fill the center with lots of butter to make a flat and even sides, and I don’t like it, i want a woopie sandwich look.

Serves: 16

Ingredients | UOM | Unit Cost | Portion | Cost | Meringue Wafer: | | | | | 1/2 cup egg whites | pc | 6.00/pc | 0.5 | 3.00 | 1 tsp. cream of tartar | g | 35/50g | 5 | 3.50 | 3/4 cup caster sugar | kg | 170/kg | 187.50 | 31.88 | 1/4 cup all purpose flour , sifted | kg | 46/kg | 62.50 | 2.88 | 1/2 cup cashew nuts, finely ground and sifted | g | 81/37g | 125 | 273.65 | Icing: | | | | | 1/2 cup butter, softened at room temp. | g | 37/205g | 120 | 21.66 | 1/2 cup powdered sugar | kg | 170/kg | 125 | 21.25 | 1/8 cup milk | L | 66/L | 30 | 1.98 | Coating: | | | | | 1/4 cup bread crumbs or | g | 64/500g | 62.50 | 8.00 | 1 3/4 cups cashew nuts, finely ground | g | 81/37g | 187.50 | 410.47 | Total: | | | | 778.27 | Cost per serving: | | | | P48.64 |

Chocolate Mousse

Directions:

* Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly. * Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined. * In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

Add your favourite spirit. To keep it French, go for Cognac (or another quality brandy) or Grand Marnier, adding 1 tablespoon to the melting chocolate. For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts. Chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting. For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid).

Serves: 6

Ingredients | UOM | Unit Cost | Portion | Cost | 300g good-quality dark chocolate, roughly chopped | g | 150/500g | 300 | 90.00 | 3 eggs | pc | 6/pc | 3 | 18.00 | 1/4 cup (55g) caster sugar | kg | 170/kg | 55 | 9.35 | 1 Tbsp. good-quality cocoa powder, sifted | kg | 365/kg | 15 | 5.46 | 300ml thickened cream | ml | 40/250ml | 300 | 48.00 | Total: | | | | 170.81 | Cost per serving: | | | | P28.47 |

Hershey’s Perfect Chocolate Cake

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. Ingredients | UOM | Unit Cost | Portion | Cost | 2 cups sugar | | 170/ kg | 500 | 85.00 | 1-3/4 cups all-purpose flour | ml | 46/ kg | 437.50 | 20.13 | 3/4 cup HERSHEY'S Cocoa | g | 360/ kg | 187.50 | 67.50 | 1-1/2 teaspoons baking powder | g | 60/500 g | 7.50 | 0.90 | 1-1/2 teaspoons baking soda | g | 52/454 g | 7.50 | 0.86 | 1 teaspoon salt | g | 8/ kg | 5 | 0.04 | 2 eggs | g | 6/pc | 2 | 12.00 | 1 cup milk | L | 293/1.5 L | 240 | 46.88 | 1/2 cup vegetable oil | g | 59/450 ml | 120 | 15.73 | 2 teaspoons vanilla extract | g | 150/ L | 0.4 | 0.06 | 1 cup boiling water | ml | 30/l | 240 | 7.20 | Total: | | | | P256.30 |
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
Ingredients:
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Directions:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Serves: 8

Ingredients | UOM | Unit Cost | Portion | Cost | 1/2 cup (1 stick) butter or margarine | g | 37/205g | 125 | 22.56 | 2/3 cup HERSHEY'S Cocoa | g | 365/kg | 166.67 | 60.83 | 3 cups powdered sugar | g | 170/kg | 720 | 122.40 | 1/3 cup milk | ml | 66/L | 80 | 5.28 | 1 teaspoon vanilla extract | g | 150/L | 5 | 0.75 | Total: | | | | 211.82 |

Chocolate Cake | 256.30 | Chocolate Frosting | 211.82 | TOTAL: | 468.12 | Cost per serving: | P39.01 |

Cream Puffs

Directions: * Line 2 baking sheets with parchment paper. Fit 1 large pastry bag (or a plastic freezer bag with 1/2-inch cut from one bottom corner) with plain 1/2-inch tip. * Bring milk, butter, 1 tsp. sugar, salt, and 1/2 cup water to a boil in a medium sauce- pan over medium heat, stirring occasionally. Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan, 1–2 minutes. Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute. Transfer to a bowl. * Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes. Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next. Dough should be smooth, shiny, and thickened. * Spoon dough into prepared pastry bag; pipe out 2 1/2-inch-diameter rounds on pre- pared sheets, leaving 2 inches between rounds. DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and freeze for up to 1 month. Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe. * Arrange racks in upper and middle thirds of oven and preheat to 450°. Whisk remaining egg with 2 tsp. water and brush dough rounds all over with egg wash. * Transfer baking sheets to oven; turn oven off. After 10 minutes, heat oven to 350° and bake for 10 minutes. Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked). Transfer puffs to a wire rack and let cool completely. * Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate. With your finger, gently push down the soft film of cooked dough inside each puff. * Prepare a second pastry bag (or freezer bag) with 1/2-inch open-star tip. Beat heavy cream and remaining 2 Tbsp. sugar in a large bowl until soft peaks form. Spoon whipped cream into prepared pastry bag. Fill each puff with cream, finishing with a generous ring of cream on top. Dust tops of cream puffs with powdered sugar; place atop puffs.
Serves: 16 Ingredients | UOM | Unit Cost | Portion | Cost | ½ cup whole milk | ml | 293/ 1.5 kg | 120 | 409.76 | 1/2 cup (1 stick) unsalted butter, cut into 8 pieces | g | 100.50/ 225 g | 125 | 55.83 | 1 teaspoon plus 2 tablespoons sugar | g | 43/ kg | 5 | 0.26 | 1 teaspoon salt | g | 8/ kg | 5 | 0.04 | 1 cup all-purpose flour | g | 46/ kg | 240 | 11.04 | 6 large eggs | pc | 6/ pc | 6 | 36.00 | 2 1/2 cups heavy cream | ml | 40/ 240 ml | 600 | 100.00 | Powdered sugar (for dusting) | kg | 170/ kg | 250 | 42.50 | Total: | | | | 655.43 | Cost per serving: | | | | P41.00 |

Red Velvet Cupcakes with Cream Cheese Frosting

Directions:
The cupcakes
1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

The Frosting
1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

Serves: 24

Ingredients | UOM | Unit Cost | Portion | Cost | 1 1/2 cups of sugar | g | 43/ kg | 375 | 16.13 | 1/2 cup (1 stick) of butter, room temperature | g | 37/205g | 125 | 22.56 | 2 eggs, room temperature | pc. | 6/pc | 2 | 12.00 | 2 1/3 cups of cake flour | g | 43/kg | 582.5 | 25.05 | 2 tablespoons of Dutch-processed cocoa powder | g | 365/kg | 30 | 10.95 | 1 teaspoon of baking soda | g | 52/454g | 5 | 0.57 | 1 teaspoon of baking powder | g | 60/500g | 5 | 0.6 | 1/2 teaspoon of salt | g | 8/kg | 2.5 | 0.02 | 1 cup of buttermilk* | kg | 293/1.5kg | 240 | 46.88 | 1 1/2 tablespoons of red food coloring | ml | 30/20ml | 22.5 | 33.75 | 1 teaspoon of vanilla extract | L | 150/L | 0.005 | 0.75 | 1 teaspoon of distilled white vinegar | ml | 27.75/500ml | 5 | 0.28 | Frosting ingredients | | | | | 1/2 cup of butter (1 stick), room temperature | g | 37/205g | 120 | 21.66 | cream cheese (1 package), room temperature | pack | 122.25/pack | 1 | 122.25 | 2 cups of powdered sugar | kg | 170/kg | 0.5 | 85.00 | 1 teaspoon of vanilla extract | L | 150/L | 0.005 | 0.75 | Total: | | | | 399.20 | Cost per serving: | | | | P16.63 |

Oreo Cupcakes and Cream Frosting

Directions: 1. Pre-heat your oven to 350 degrees.

2. Line two cupcake pans with 18 paper liners. In a large bowl, combine chopped bittersweet chocolate, cocoa powder, and 3/4 cup hot water. Whisk until the mixture is smooth and all of the chocolate has melted.Place this mixture in the refrigerator to chill for about 20 minutes.

3. In a large bowl combine flour, sugar, salt, and baking soda. When the chocolate mixture has cooled, whisk in 6 tablespoons vegetable oil, 2 large eggs, 2 teaspoons vinegar, and 2 teaspoons vanilla extract.

4. Combine the dry ingredients with the wet and whisk until all of the ingredients are incorporated together.

5. Place an Oreo cookie on the bottom of each cupcake liner. Pour batter over each cookie and fill each cupcake liner about 3/4 of the way full. You should get about 18 cupcakes.

6. Bake for 17-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool on a wire rack.

7. While the cupcakes are baking, prepare the frosting. In a small sauce pan combine 5 tablespoons flour with 1 cup cold milk. I used 1%. Stir and whisk the mixture constantly over medium low heat until it becomes really thick.

8. Place this mixture in the refrigerator or freezer for about 10 minutes so that it cools completely.

9. When the flour/milk mixture has cooled completely, cream together butter and sugar with your mixer. When the sugar is well incorporated into the butter, add in vanilla and mix for 30 seconds longer.

10. Add in the thickened milk/flour mixture and mix on low for about 30 seconds. Then turn the mixer to high and mix for about 3 minutes, or until the frosting is light and fluffy, much like whipped cream.

11. If the consistency isn’t like whipped cream, keep mixing! Add in 1 cup crushed Oreos and mix for about 30 seconds.

12. To frost the cupcakes, place the frosting in a ziplock bag, snip the corner, and pipe frosting onto each cooled cupcake. Top with an additional Oreo for garnish.

Serves: 18

Ingredients | UOM | Unit Cost | Portion | Cost | 1/3 cup unsweetened cocoa powder | kg | 365/kg | 83.33 | 30.42 | 3/4 cup sugar | kg | 43/kg | 187.5 | 8.06 | 1/2 teaspoon table salt | kg | 8/kg | 2.5 | 0.02 | 1/2 teaspoon baking soda | g | 52/454g | 2.5 | 0.29 | 6 tablespoons vegetable oil | ml | 59/450ml | 90 | 11.80 | 2 large eggs | pc. | 6.00/pc | 12 | 72.00 | 2 teaspoons vanilla extract | L | 150/L | 0.01 | 1.50 | 2 teaspoons white vinegar | ml | 27.75/500ml | 10 | 0.55 | 1 pack Oreo cookies | pack | 62/pack | 1 | 62.00 | FROSTING INGREDIENTS | | | | | 5 tablespoons all purpose flour | kg | 46/kg | 0.075 | 3.45 | 1 cup milk | L | 66/L | 240 | 15.84 | 1 and 1/2 teaspoons vanilla extract | L | 150/L | 0.0075 | 1.13 | 1 cup butter, softened 1 cup granulated sugar | g | 37/205g | 240 | 43.32 | crushed Oreos (I used my food processor to crush about 10-12 Oreos) | pc | 8/3pc | 12 | 32.00 | Total: | | | | 282.38 | Cost per serving: | | | | P15.69 |

Mocha Cupcakes

Cupcakes
1. Preheat oven to 350 degrees.
2. Sift together all of the dry ingredients.
3. Add eggs, vanilla, oil and coffee. Blend until smooth about 2 minutes. Gradually add the hot water stir until mixture is smooth.
4. Fill cupcakes liners 2/3 full makes 16 cupcakes. Bake in the preheated oven for 20-22min. Cool before you ice cupcakes.

Icing
1. Cream together the butter, cocoa and espresso powder. Alternate hot water and icing sugar until mixture is creamy and smooth. Ice cupcakes and enjoy!
Serves: 16

Ingredients | UOM | Unit Cost | Portion | Cost | 1 ½ cups flour | kg | 46/kg | 375 | 17.25 | ½ cup cocoa | kg | 365/kg | 125 | 45.63 | 1 teaspoon baking powder | g | 60/500g | 5 | 0.60 | ½ teaspoon baking soda | g | 52/454g | 2.5 | 0.29 | ½ teaspoon salt | kg | 8/kg | 2.5 | 0.02 | 1 ¼ cups sugar | kg | 43/kg | 312.5 | 13.44 | 2 eggs | pc. | 6/pc | 12 | 72.00 | 1 ½ teaspoons vanilla extract | L | 150/L | 7.5 | 1.13 | ⅓ cup of strong coffee or espresso | g | 24/250g | 83.33 | 8.00 | ¾ cup oil | L | 88/L | 180 | 158.40 | ¾ cup hot water | L | 30/L | 180 | 5.40 | Icing | | | | | ½ cup butter, softened | g | 37/205g | 120 | 21.66 | 1 ½ teaspoons instant espresso | g | 24/250g | 7.5 | 0.72 | 3 tablespoons cocoa | kg | 365/kg | 15 | 5.48 | 2 tablespoons hot water | L | 30/L | 30 | 0.90 | Total: | | | | 348.92 | Cost per serving: | | | | P21.81 |

Vanilla Cupcakes with Vanilla Frosting

Directions:
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

4. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

5. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

Serves: 16

Ingredients | UOM | Unit Cost | Portion | Cost | Vanilla Cupcakes: | | | | | 1½ cups all-purpose flour | kg | 46/kg | 375 | 17.25 | 1 cup granulated sugar | kg | 43/kg | 250 | 10.75 | 1½ teaspoons baking powder | g | 60/500g | 7.5 | 0.90 | ½ teaspoon table salt | kg | 8/kg | 2.5 | 0.02 | 8 tablespoons unsalted butter (1 stick), | g | 100.50/225g | 120 | 53.60 | ½ cup sour cream | g | 160/500g | 125 | 40.00 | 1 large egg , room temperature | pc | 6/pc | 6 | 36.00 | 2 large egg yolks , room temperature | pc. | 6/pc | 12 | 72.00 | 1½ teaspoons vanilla extract | L | 150/L | 0.0075 | 1.125 | Frosting | | | | | 1 cup unsalted butter | g | 100.50/225g | 250 | 111.67 | 2 ½ cups powdered sugar | kg | 170/kg | 625 | 106.25 | 1 Tbsp. Vanilla | L | 150/L | 0.015 | 2.25 | Total: | | | | 451.815 | Cost per serving: | | | | P28.24 |

Banana Cupcakes with Vanilla Pastry Cream

Directions:
To Make the Banana Cupcakes:
1. Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.

2. Whisk together the flour, baking powder, baking soda, and salt together into a large bowl and set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.

4. Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.

To Make the Vanilla Pastry Cream:
1. Set a fine-mesh sieve over a medium bowl.

2. In a medium saucepan, bring the half-and-half to a simmer and keep warm.

3. In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until the mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the egg yolk mixture, then pour that mixture into the remaining half-and-half in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove from the heat and whisk in the vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Put in the refrigerator for about 1 hour, or until chilled.

To Assemble the Cupcakes:
If you have a pastry bag, fit the bag with a large tip, fill the bag with the pastry cream, and pipe out enough pastry cream to cover each cupcake.

If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the pastry cream and dispense it onto the top of the cupcake.

You can also use an offset spatula to frost the cupcakes. Top with a single slice of fresh banana or a dried banana chip. Serves: 16 Ingredients | UOM | Unit Cost | Portion | Cost | For the Banana Cupcakes: | | | | | 2¾ cups all-purpose flour | g | 46/kg | 687.5 | 31.63 | 1¼ teaspoons baking powder | ml | 60/500g | 6.25 | 0.75 | 1 teaspoon baking soda | g | 52/454g | 5 | 0.57 | ½ teaspoon salt | g | 8/kg | 2.5 | 0.02 | ½ cup (4 ounces) unsalted butter, at room temperature | g | 100.50/225g | 120 | 53.60 | 1¾ cups granulated sugar | g | 43/g | 250.75 | 10.78 | 2 teaspoons vanilla extract | ml | 150/L | 10 | 1.5 | 2 eggs | pcs | 6/pc | 2 | 12.00 | 1½ cups mashed very ripe bananas (about 4 bananas) | g | 10/kg | 375 | 3.75 | ½ cup buttermilk | ml | 150/kg | 120 | 18 | For the Vanilla Pastry Cream: | | | | | 3 cups half-and-half | ml | 34/240ml | 720 | 102.00 | 6 large egg yolks | g | 6/pc | 6 | 36.00 | ½ cup granulated sugar | g | 43/g | 125 | 5.38 | 3 tablespoons cornstarch | g | 26/kg | 45 | 1.17 | ¼ teaspoon salt | g | 8/kg | 1.25 | 0.01 | 1 teaspoon vanilla extract | ml | 150/L | 5 | 0.75 | Total: | | | | 163.31 | Cost per serving: | | | | P10.21 |
Fresh Lime Juice Soda

Directions:

1. Combine the lime juice, salt and sugar in a large jug and stir well until the sugar and salt dissolve. Add soda water and stir to combine.

2. Place the ice cubes and lime wedges in glasses and add the lime juice and soda. Serve immediately.

Serves: 6

Ingredients | UOM | Unit Cost | Portion | Cost | 1 cup fresh lime juice | ml | 300/1.5ml | 240 | 48 | ½ tsp salt | g | 8/kg | 2.5 | 0.02 | 2 Tbsp. Caster Sugar | g | 47/500g | 30 | 2.82 | 4 cups Soda water | - | - | - | - | Ice cubes | - | - | - | - | Lime wedges(garnish) | g | 5/pc | 1 | 5 | TOTAL | | | | 55.84 | Cost per serving: | | | | P9.31 |

Sparkling Blueberry Lemonade

Directions:
1. Bring the sugar and water to a simmer on the stove and stir until all the sugar has dissolved. Pour simple syrup into a cup and stick in the fridge to chill for an hour.

2. When ready to make lemonade, juice lemons then pour lemon juice through a strainer into the pitcher to catch the seeds. Add the chilled simple syrup to the lemon juice along with the blueberry juice and sparkling water. Stir well.

3. Serve with frozen blueberries and additional lemon slices if desired.

Serves: 2

Ingredients | UOM | Unit Cost | Portion | Cost | 3/4 cup sugar | kg | 43/kg | 187.5 | 8.06 | 1 cup water | ml | 30/ml | 240 | 7.20 | 1 cup lemon or 8 large lemons | pc | 2/pc | 8 | 16.00 | 1/2 cup juice (blueberry) | g | 80/250g | 120 | 38.40 | 3 cups sparkling water (cold) | - | - | - | - | TOTAL | | | | 69.66 | Cost per serving: | | | | P34.83 |

Sparkling Orange Water

Directions:

1. Mix juices and water.

2. Pour over ice and garnish with lime.

Serves: 4

Ingredients | UOM | Unit Cost | Portion | Cost | 11/2 cups orange juice | ml | 32/500ml | 360 | 23.04 | 1 tbsp lime juice | L | 300/5L | 0.015 | 0.90 | Seltzer water | - | - | - | - | TOTAL | | | | 23.94 | Cost per serving: | | | | P11.97 |

ii. Pricing Considerations The Desserts Buffet Restaurant offers an “eat all you can” food service style. The pricing of the desserts would be affordable for the customers. Prices for the desserts range from 150.00Php to 200.00Php. Seventeen (17) kinds of dessert will be offered by the restaurant: six (6) Frozen Dessert, two (2) fruit salad and nine (9) other sweet delights. There will be two (2) separate tables for the eat all you can buffet, since there is a difference on how many sweet pastries you get according to the price the customer pay. The P150.00 price will include two (2) Frozen Dessert, one (1) Fruit Salad and five (5) Baked sweets. The P200.00 price will include three (3) Frozen dessert, two (2) fruit salad and seven (7) baked sweets. Included in this sweet package treat is flavored soda water of the customers choice that can be refilled twice.

e. Market Share The total Population of the I.T students of Pilar College are 108 students; the total Population of the RadTech students of Brent Hospital and Colleges are 164; and the total Population of the Agriculture students of WMSU are 93.
Table No. 1
Market Share Description | Respondents | Percentage (%) | Myrna’s Bakeshop | 172 | 34 | Chinito’s | 131 | 26 | Lantaka Restaurant | 34 | 7 | Desserts Buffet Restaurant | 165 | 33 | TOTAL | 502 | 100 |
Desserts Buffet Restaurant = response % x respondents
165 = 49% x 337

Table 1 shows the market share of each of the competitors, and also for the proposed business Desserts Buffet Restaurant. Based on the survey question number 9, 49% are the market share of the Desserts Buffet Restaurant.

f. Proposed Marketing Program The specialty of Desserts Buffet Restaurant is it will cater a buffet of all desserts since it is a new and the first “eat all you can desserts” business in the city. This will be the core attraction of this buffet restaurant, as there is no other “eat all you can desserts” established in the city yet. These desserts will have a twist of fruits and vegetables that will surely add to the individual’s choice of desserts. i. Distribution The entire operation will be carried out by the staff of the establishment composed of Manager/Supervisor (1); Pâtissier (1); Commis (2); Steward (1); Cashier (1); Waiters (3); Security Guard (1). Shifts will be provided since the business will operate from 11:30am – 01:30pm, 03:00pm – 04:00pm, and 06:00pm – 08:00pm from Mondays to Saturdays. The rest day of all of the employees will be on Sundays. Desserts Buffet Restaurant will cater dine – in “eat all you can desserts” only. No take – outs will be made since it is an “eat all you can” buffet restaurant.

Figure 13
Distribution Channels

The distribution channel will start with the supplier of the raw materials needed by the Desserts Buffet Restaurant. Upon purchasing of the ingredients needed, the preparation will be made by the kitchen staff and will be placed in a buffet table with a very attractive presentation. The guests will be serving themselves since it is an “eat all you can” system.
Advertising and Promotion
The proposed business will be called “Desserts Buffet Restaurant” and will be represented with its stylized logo. The advertising will be done through tarpaulin that will be displayed at selected areas within the city. Aside from displaying tarpaulins, two (2) persons will be hired for the distribution of fliers in three (3) scheduled days: Monday, Wednesday, and Friday – a month before the opening. Also, a Facebook page will be created for the advertisement of the business, and the products will be highlighted by a video.Tarpaulin The tarpaulin will be placed at the intersection of Baliwasan (Chico) and one in front of Jollibee Camins. The Tarpaulin will be 8x5 feet.

Sample Tarpaulin

Sample Flier We will be distributing 1,000 colored copies of our fliers and will be distributed 1 month before the Grand Opening. We will pay a labor for two (2) persons to distribute the fliers. The fliers will be distributed at some of the malls in the city.

Table No. 2
Advertising Cost Expense Materials | Cost | Quantity | Total | Tarpaulin | P1200.00 | 2(8x5) | P2,400.00 | Fliers | P250.00 | Per 1,000 copies | P250.00 | Fee for 3 days of labor | P150.00/day | 2 persons | P900.00 | Total: | P3,550.00 | Table No.1 shows the costs and expenses during the advertising of the business. It shows the cost of tarpaulin, fliers, labor fee.
Branding
Since the business is catered just for desserts only, the name “Desserts Buffet Restaurant” is chosen. The business will be designated by its logo in which the customers will be served sweet and delectable desserts. The above mentioned advertising strategy are means to attract the customers and for them to know about the business.
Company Logo

The company’s logo represents the five (5) partners in the business establishment. We used the Pink color to represent our feminity since all of the partners are females. The color Pink can also refer to something sweet. The open book in the logo represents our openness for innovation with regards to pastries.
Projected Sales (3 – 5 years Projection)
Table No. 3
Sales Projection Food | Qty | Unit Price | Daily Sales | Weekly Sales | Monthly Sales | Yearly Sales | Treat No.1two (2) Frozen Dessert, one (1) Fruit Salad and five (5) Baked sweets, and one (1) Flavored soda water | 237 | P150.00 | P35,550.00 | P213,330.00 | P924,300.00 | P11,091,600.00 | Treat No.2three (3) Frozen dessert, two (2) fruit salad and seven (7) baked sweets, and one (1) Flavored soda water | 105 | P200.00 | P21,000.00 | P126,000.00 | P546,000.00 | P6,552,000.00 | TOTAL | | | P56,550.00 | P339,330.00 | P1,470,300.00 | P17,643,600.00 |

The table shows that the number of quantity (number of respondents based on the survey question number 3) of treat/buffet set for each operating time multiplied by unit price the product. The total was multiplied by 6(days) where Desserts Buffet Restaurant is opened from Mondays to Saturdays.

Table No. 4
Year Projected Sales | Year 1 | Year 2 | Year 3 | Treat No. 1 | P11,091,600.00 | P16,637,400.00 | P24,956,100.00 | Treat No. 2 | P6,552,000.00 | P9,828,000.00 | P14,742,000.00 | Total | P17,643,600.00 | P26,465,400.00 | P39,698,100 |

Table 3 shows the projected sales of the proposed business from year 1 to year 3, the business can get the capital plus profit in good for three (3) years.

Description of Product/Service The proposed business will serve the various kinds of desserts, since most people want to taste most of the desserts they know. Business hours will start at noon (12:00pm – 12:59pm) lunch time, the rest of the afternoon (1:00pm – 5:59pm) snack time, and at dinner.
Frozen and Baked desserts are the products of the restaurant. The twist will include desserts with Fruit and Vegetable Flavors. The Desserts Buffet Restaurant operates an “eat all you can” system with self – service style of serving. They can get as much desserts that they want, as long as they can consume them all. “No take - out” policy is implemented, as well as “No bringing home” of desserts. The restaurant caters different varieties of desserts that the guests will surely love.

Figure 14
Food Preparation Process

We will have a supplier for the raw materials and will be done in advance. Mis en Place or the preparation of the ingredients (chopping, slicing, etc. of the ingredients) will be done by the assigned kitchen staff. The Pattisier or the Pastry Chef will be the one to cook/bake the desserts with the commis (assistant cook/s). After the desserts are done, the desserts will be garnished to add a touch of presentation and for the desserts to look more attractive. The customers can already get as much desserts that they want when the restaurant will be opened at the said opening time and when the staffs are already done preparing everything.

Figure 15
Service Process

As soon as the customers arrive at the restaurant, they will be greeted by the restaurant’s Security Guard. The wait staff/s will assist the customers to the counter in case they don’t know where to go yet. When the customers are already at the counter, they will then choose either Treat No. 1 or Treat No. 2 depending on their desired category/number of desserts that they want. After paying at the counter, the customers will head to the buffet table and get their desserts. The waiters will assist them to the dining area and have their tables. BON APETIT!

Tables No. 5
Building and Facilities

Masonry and Carpentry Materials | Quantity | Unit | Price | Amount | Cement | 950 | bags | 250 | 237,500 | Sand | 120 | cu.m. | 800 | 96,000 | Gravel | 120 | cu.m. | 733 | 88,000 | Hallow blocks | 1,812 | pcs | 12 | 21,744 | Yakal 2x4x8 | 6 | pcs | 250 | 1,500 | Moulding | 15 | pcs | 52 | 780 | Baseboard | 15 | pcs | 52 | 780 | Panel door | 5 | pcs | 300 | 15,000 | PVC door | 4 | pcs | 3,000 | 12,000 | Coco lumber 2x2x10’ | 440 | pcs | 69 | 30,400 | Plywood 1/4x4x8 | 40 | pcs | 450 | 18,000 | 2” Common nail | 10 | kl | 59 | 590 | 4” Common nail | 10 | kl | 62 | 620 | Tie wire | 20 | kl | 80 | 1,600 | 10mm Rebars | 215 | pcs | 135 | 29,025 | 12mm Rebars | 67 | pcs | 140 | 9,380 | C – purlins 2x6x6 | 15 | pcs | 200 | 3,000 | C – purlins 2x4x6 | 25 | pcs | 180 | 4,500 | Gutter | 7 | pcs | 443 | 3,100 | Flashing gutter | 12 | pcs | 383 | 4,600 | G.I Spandek | 24 | pcs | 1,056 | 25,350 | G.I Plain sheet | 5 | pcs | 300 | 1,500 | Itekscrew | 20 | box | 120 | 2,400 | Metal furring | 242 | pcs | 78.50 | 19,000 | Gypsum board | 94 | pcs | 393.62 | 37,000 | Screw | 15 | box | 100 | 1,500 | | | | TOTAL | P664,869.00 |
Glass Works Materials | Quantity | Unit | Price | Amount | Clear Glass ¼”x2’x8’ | 10 | pcs | 2,000 | 20,000 | Aluminum frame 1x2x8 | 20 | pcs | 700 | 14,000 | Screw | 10 | box | 80 | 800 | | | | TOTAL | P34, 800.00 |

Tile Works Materials | Quantity | Unit | Price | Amount | Cement | 200 | bags | 250 | 50,000 | fine sand | 20 | cu.m. | 1,000 | 20,000 | 40x40 tile | 1,350 | pcs | 35 | 47,250 | 20x20 tile | 100 | pcs | 40 | 4,000 | Granite | 4 | pcs | 8,500 | 34,000 | | | | TOTAL | P155,250.00 |

Plumbing Works Materials | Quantity | Unit | Price | Amount | Water Closet | 3 | pcs | 4180 | 12,540 | Lavatory | 5 | pcs | 2,845 | 14,225 | Kitchen Sink | 3 | pcs | 380 | 1140 | Faucet | 5 | pcs | 115 | 575 | ½” φ Gate Valve | 1 | pc | 300 | 1300 | ½”φx6m6.I Pipe (SCH.40) | 7 | pcs | 300 | 2,100 | ½” φ G.I Coupling | 6 | pcs | 14 | 84 | ½” φ G.I Elbow | 20 | pcs | 10 | 200 | ½” φ G.I Nipple | 4 | pcs | 10 | 40 | ½” φ G.I TEE | 11 | pcs | 15 | 165 | ½” φ G.I Union | 2 | pcs | 43 | 86 | Teflon Tape | 6 | pcs | 5 | 30 | PVC Water Pipe | 47 | m | 18 | 846 | 4 φ PVC WYE | 10 | pcs | 65 | 650 | 4 φ PVC P- TRAP | 11 | pcs | 95 | 1045 | 4 φ PVC 1/8 Bend | 9 | pcs | 43 | 387 | 4 φ PVC ¼ Bend | 10 | pcs | 42 | 420 | 4 φ PVC Coupling | 10 | pcs | 43 | 430 | Solvent Cement | 2 | quarts | 45 | 90 | 90 Elbow | 13 | pcs | 40 | 520 | | | | TOTAL | 37,048 |

Electrical Works Materials | Quantity | Unit | Price | Amount | #12 thw (elec.wire) | 10 | boxes | 800 | 8,000 | #14 thw (elec.wire) | 10 | boxes | 800 | 8,000 | Panel board | 1 | pc | 330 | 330 | Convenience outlet | 10 | pcs | 40 | 400 | Weather proof outlet | 2 | pcs | 60 | 120 | Floor outlet | 1 | pc | 80 | 80 | Switch | 7 | pcs | 88.57 | 620 | Pin light (daylight) | 40 | pcs | 250 | 10,000 | Fluorescent lamp | 12 | pcs | 270 | 3,240 | | | | TOTAL | P30,790.00 |

Furnitures Furnitures | Quantity | Unit | Price | Amount | Dining Tables | 16 | pcs | 800 | 12,800 | Chairs | 93 | pcs | 250 | 23,250 | Desks | 2 | pcs | 2,500 | 5,000 | Shelf | 1 | pc | 2,000 | 2,000 | Hanging Cabinet | 2 | pcs | 2,000 | 4,000 | | | | TOTAL | P47,050.00 |

Table No.6
Summary
SUMMARY | AMOUNT | I- Masonry and Carpentry | P664,869.00 | II- Glass Works | P34,800.00 | III- Tile Works | P155,250.00 | IV- Plumbing Works | P37,048.00 | V- Electrical Works | P30,790.00 | Total Cost of Materials | P922,757.00 | V-Labor Only | P400,380.00 |

Recapitulation | Amount | A. Total Cost of Materials | P922,757.00 | B. Total Cost of Labor | P400,000.00 | C. Contingency 5% of A+B | P65,137.84 | Total Cost of Project | P1,387,894.84 |

Table No. 7
List of Machineries and Equipment in the Kitchen Machinery/ Equipment | Supplier | Qty | Unit Cost | Total Cost | 1. Refrigerator | EMCOR | 1 | 16,800.00 | 16,800.00 | 2. Blender | BUDGET WISE | 3 | 825.00 | 2,475.00 | 3. Freezer | EMCOR | 1 | 20,000.00 | 20,000.00 | 4. Range | BUDGET WISE | 2 | 20,000.00 | 40,000.00 | 5. Range Hood | BUDGET WISE | 2 | 5,998.00 | 11,996.00 | 6. Mixing bowl | BUDGET WISE | 5 | 400.00 | 2,000.00 | 7. Electric mixer | EMCOR | 2 | 6,500.00 | 13,000.00 | 8. Strainer | BUDGET WISE | 3 | 68.00 | 204.00 | 9. Measuring cups | BUDGET WISE | 3 | 93.00 | 180.00 | 10. Measuring spoons | BUDGET WISE | 3 | 60.00 | 180.00 | 11. Chopping board | BUDGET WISE | 3 | 132.00 | 396.00 | 12. Kitchen Knife | BUDGET WISE | 3 | 130.00 | 390.00 | 13. Bread knife | BUDGET WISE | 3 | 35.00 | 105.00 | 14. Wire whisk | BUDGET WISE | 3 | 429.75 | 1,289.25 | 15. Tongs | BUDGET WISE | 3 | 93.00 | 279.00 | 16. Rubber Spatula | BUDGET WISE | 3 | 31.00 | 93.00 | 17. Tray | BUDGET WISE | 5 | 152.00 | 760.00 | 18. Pot holder | NOVO | 6 | 20.00 | 120.00 | 19. Water Dispenser | BUDGET WISE | 1 | 3,948.00 | 3,948.00 | 20. Rolling pin | BUDGET WISE | 3 | 243.00 | 729.00 | 21. Double boiler | BUDGET WISE | 3 | 920.00 | 2,760.00 | 22. Fire Extinguisher | BUDGET WISE | 1 | 1,500.00 | 1,500.00 | 23. Intercom | BUDGET WISE | 1 | 12,000.00 | 12,000.00 | TOTAL | | | | P131,204.25 |

Table No.8
List of Machineries and Equipments
Counter
Machineries/Equipment | Supplier | Qty | Unit Cost | Total Cost | 1. Cash Registrar | PRE - ORDER | 1 | 15,000.00 | 15,000.00 | 2. Printer | EMCOR | 1 | 4,500.00 | 4,500.00 | 3. Computer | EMCOR | 1 | 35,000.00 | 35,000.00 | 4. Fire Extinguisher | MANILA BAZAAR | 1 | 2,575.00 | 2,575.00 | TOTAL | P57,075.00 |

Table No. 9
List of Equipments
Dining Area Equipments | Supplier | Qty | Unit Cost | Total Cost | 1. Buffet Table | PRE - ORDER | 1 | 150,000 | 150,000 | 2. Chafing Dish | BUDGET WISE | 5 | 2,500.00 | 12,500 | 3. Dining Plate | BUDGET WISE | 300 | 52.00 | 15,600.00 | 4. Long Table | EMCOR | 2 | 1,200.00 | 2,400.00 | 5. Dessertspoon | BUDGET WISE | 300 | 15.00 | 4,500.00 | 6. Dessert fork | BUDGET WISE | 300 | 15.00 | 4,500.00 | 7. Napkin Holder | BUDGET WISE | 10 | 30.00 | 300.00 | 8. Highball Glass | BUDGET WISE | 300 | 32 | 9,600.00 | 9. Plastic Tongs | NOVO | 10 | 10.00 | 100.00 | TOTAL | P199,500.00 |

Table No. 10
Cleaning Materials Materials | Supplier | Qty | Unit Cost | Total Cost | 1. Cleaning Towel | UNITOP | 5 | 10.00 | 50.00 | 2. Glass Cleaner | GATEWAY | 3 | 120.00 | 360.00 | 3. Floor Map | GATEWAY | 2 | 225.00 | 450.00 | 4. Broom with dustpan | UNITOP | 2 | 120.00 | 240.00 | 5. Trashcan | GATEWAY | 3 | 107.00 | 321.00 | 6. Doormat | GATEWAY | 5 | 128.00 | 640.00 | TOTAL | P2,061.00 |

Table No.11
Summary of Machineries and Equipments SUMMARY | AMOUNT | I- Kitchen | 131,204.25 | II- Counter | 57,075.00 | III- Dining Area | 199,500.00 | IV- Cleaning Materials | 2,061.00 | Total cost of Machineries and Equipments | P389,840.00 |

Location/Site Map

Desserts Buffet Restaurant will be located at Ruste Drive, San Jose Road, Zamboanga City in between of Cecille’s Pharmacy and MLhuillier San Jose. It will be a 5 – 10 minutes drive to the city proper.

Table No. 12
Raw Materials Requirement Raw Material and Supplies | Description | Unit Cost | Qty | Supplier | Cost | Frequency of Purchasing | Total Cost | Pumpkin | It is a large, round, orange vegetable with a thick skin. | 30.00 | 3 | MARKET | 90.00 | Twice a week | 180.00 | Cream | It is a dairy product that is composed of the higher – butterfat layer skimmed from the top of milk before homogenization | 40.00 | 20 | GATEWAY | 800.00 | Twice a week | 1600.00 | Sugar | It is a sweet substance use to make food and drinks sweet. It is usually in a form of small white or brown crystals. | 43.00 | 35 | GATEWAY | 1505.00 | Once a week | 1,505.00 | Ginger | It is a root of a plant that is use to flavor food. It has a sweet spicy flavor and is often sold in powdered form. | 60.00 | 5 | MARKET | 300.00 | Twice a week | 600.00 | Cinnamon | It is a sweet spice used for flavoring food. | 55.00 | 3 | GATEWAY | 165.00 | Twice a week | 330.00 | Vanilla | It is a flavoring used in ice cream and other sweet food. | 150.00 | 2 | GATEWAY | 300.00 | Once a week | 300.00 | Salt | It is a strong – tasting substance, in the form of white powder or crystals, which is used to improve the flavor of food or to preserve it. Salt occurs naturally in sea water. | 8.00 | 25 | GATEWAY | 200.00 | Once a week | 200.00 | Garlic | It is the small, white, round bulb of a plant that is related to the onion plant. Garlic has a very strong smell and taste, and is use in cooking. | 80.00 | 10 | MARKET | 800.00 | Once a week | 800.00 | Egg | It stores a significant amount of protein and choline, and is widely used in cookery. | 6.00 | 20 | MARKET | 120.00 | Thrice a week | 360.00 | Milk | It is the white liquid produced by cows, goats, and some other animals, which people drink and use to make butter, cheese, and yogurt. | 66.00 | 10 | GATEWAY | 660.00 | Twice a week | 1320.00 | Carrot | It is a long, thin, orange – colored vegetable. They grow under the ground, and have green shoots above the ground. | 80.00 | 3 | MARKET | 240.00 | Twice a week | 480.00 | Cornstarch | It is a fine powder made from the maize and is used to make sauces thicker. | 26.00 | 3 | GATEWAY | 78.00 | Twice a week | 156.00 | Mango | It is a large sweet yellowish fruit which grows on a tree in hot countries. | 20.00 | 10 | MARKET | 200.00 | Thrice a week | 600.00 | Condensed milk | It is very thick sweetened milk that is sold in cans. | 27.00 | 10 | GATEWAY | 270.00 | Twice a week | 540.00 | Evaporated milk | It is thick sweet milk that is sold in cans. | 23.50 | 7 | GATEWAY | 164.50 | Twice a week | 329.00 | Butter biscuits | It is unleavened cookies consisting of butter, flour and sugar. | 126.00 | 7 | GATEWAY | 882.00 | Twice a week | 1,764.00 | Rum | It is an alcoholic drink made from sugar. | 80.00 | 3 | GATEWAY | 240.00 | Thrice a week | 720.00 | Caster Sugar | It is white sugar that has been ground into fine grains. It is used in cooking. | 170.00 | 15 | FILTREND | 2550.00 | Once a week | 2,550.00 | Butter | It is a soft yellow substance from cream. You spread it on bread or use it in cooking. | 37.00 | 5 | BUDGET WISE | 185.00 | Thrice a week | 555.00 | Cream cheese | It is a very rich, soft white cheese. | 122.25 | 5 | GATEWAY | 611.25 | Twice a week | 1222.50 | Pineapple | It is a large oval fruit that grows in hot countries. It is sweet, juicy, and yellow inside, and has a thick brownish skin. | 60.00 | 3 | MARKET | 180.00 | Thrice a week | 540.00 | Apple | It is a round fruit with smooth green, yellow or red skin and firm white flesh. | 25.00 | 3 | MARKET | 75.00 | Thrice a week | 225.00 | Orange | It is a round juicy fruit with a thick, orange colored skin. | 21.50 | 10 | MARKET | 215.00 | Thrice a week | 645.00 | Banana | It is a long curved fruit with yellow skin. | 10.00 | 20 | MARKET | 200.00 | Thrice a week | 600.00 | Grape | It is a small green or dark purple fruit which grow in bunches. Grapes can be eaten raw, used for making wine, or dried. | 210.00 | 5 | MARKET | 1,050.00 | Twice a week | 2,100.00 | Cream of tartar | It is a white powder used in baking. | 35.00 | 3 | FILTREND | 105.00 | Twice a week | 210.00 | Almond Extract | | 150.00 | 3 | FILTREND | 450.00 | Once a week | 450.00 | All purpose flour | It is a mixture of hard and soft wheat flours and is used for everyday home baking. | 46.00 | 10 | GATEWAY | 460.00 | Twice a week | 920.00 | Cashew nuts | It is a curved nut that can be eaten. | 81.00 | 8 | FILTREND | 648.00 | Thrice a week | 1944.00 | Powdered Sugar | Also known as confectioner’s sugar or icing sugar, and is a very fine sugar. | 170.00 | 20 | FILTREND | 3400.00 | Twice a week | 6800.00 | Breadcrumbs | These are tiny pieces of dry bread. They are used in cooking. | 64.00 | 15 | GATEWAY | 960.00 | Twice a week | 1920.00 | Dark Chocolate | It is composed of: cocoa solids, cocoa butter, milk, and sugar. | 150.00 | 10 | FILTREND | 1500.00 | Twice a week | 3000.00 | Cocoa powder | This is a mixture of many substances remaining after cocoa butter is extracted from cacao beans. | 365.00 | 15 | FILTREND | 5475.00 | Twice a week | 10950.00 | Baking powder | It is an ingredient use in cake making. It causes cakes to rise when they are in the oven. | 60.00 | 5 | FILTREND | 300.00 | Thrice a week | 900.00 | Baking soda | It is a white powder which is used in baking to make cakes rise, and also as a medicine for your stomach. | 52.00 | 7 | GATEWAY | 364.00 | Twice a week | 728.00 | Cake flour | This is a low protein flour that is made from soft winter wheat. It has a protein content of about 8% and is usually bleached, which gives it a very fine texture and a very light color. | 43.00 | 5 | GATEWAY | 215.00 | Thrice a week | 645.00 | Vinegar | It is a sharp – tasting liquid, usually made from sour wine or malt, which is used to make things such as salad dressing. | 27.75 | 5 | GATEWAY | 138.75 | Twice a week | 277.50 | Coffee | It is a hot drink made with water and ground or powdered coffee beans. | 24.00 | 5 | GATEWAY | 120.00 | Twice a week | 240.00 | Granulated Sugar | It is a sugar that is in the form of grains, and is usually white. | 43.00 | 15 | FILTREND | 645.00 | Twice a week | 1290.00 | Sour cream | It is a cream that has been artificially made sour by being mixed with bacteria. It is used in cooking. | 160.00 | 3 | BUDGET WISE | 480.00 | Twice a week | 960.00 | Lime | It is a green fruit that tastes like a lemon. Limes grow on trees in tropical countries. | 300.00 | 2 | LA TIENDA | 600.00 | Thrice a week | 1800.00 | Lemon | It is a bright yellow fruit with very sour juice. Lemons grow on trees in warm countries. | 300.00 | 5 | MARKET | 1500.00 | Twice a week | 3000.00 | Blueberry | It is a small dark blue fruit that is found in North America. It is usually cooked before eaten. | 80.00 | 3 | LA TIENDA | 240.00 | Thrice a week | 720.00 | TOTAL: | | | | | | | P56,976.00 |

Table No. 13
Utilities
Utilities | Provider | Minimum Fee | Consumption | Total | Water | Zamboanga Water District | 465.00 | 25cm | 1,162.50 | Telephone with Internet Connection | PLDT | 1,999.00 | Fix | 1,999.00 | Electricity | Zamcelco | 7.2230 Kw | Kw | 17,057.84 |

The proposed establishment will have the electricity tapped at the lines provided by the Zamboanga City Electric Cooperative (ZAMCELCO) at Barangay San Jose. On the other hand, water supply will be sourced from the pipes of the Zamboanga City Water District. The telecommunication lines will be tapped from the Philippines Company (PLDT).

Table No. 14
Production Cost Total Necessity for Production | Total Cost | I- Machineries and Equipment | 389,840.00 | II- Raw Materials | 56,976.00 | III- Utilities | 68,328.00 | TOTAL | P515,144.00 |

Figure 16
Wastes and Waste Disposal Methods

Figure 16 shows the flow on how the proposed business will manage the disposal of waste. All waste of Desserts Buffet Restaurant will be segregated to biodegradable such as waste from fruits and vegetables, and non-biodegradable like plastics, straws, cups, water bottles, etc. After the segregation, it will be collected by the garbage truck every morning or afternoon.

Table No. 15
Project Time Table Activities | 2014 | 2015 | | 04 | 05 | 06 | 07 | 08 | 09 | 10 | 11 | 12 | 01 | 02 | 03 | Conducting a Feasibility Study | | | | | | | | | | Registration of the Business | | | | | | | | | | | | Constructing the Establishment | | | | | | | | | | Purchase * Machineries and equipment. * Raw materials. | | | | | | | | | | | Hiring and Training of employees | | | | | | | | | | | | Start the Operation * Grand Opening * Start of Business | | | | | | | | | | | | |

Description of the Organization The Desserts Buffet Restaurant is a partnership form of business. A partnership is an arrangement in which parties agree to cooperate to advance their mutual interests and work together as partners. The owners invest the same capital and share the same profit and losses. Partnership consists of two (2) or more business partners that shares responsibilities, risk and cost of being in a business. Dessert Buffet Restaurant consists of five (5) partners in which they will share the same amount of capital. Each one of them will contribute in managing the restaurant personally. The owners will hire a Pâtissier or an Executive Pastry Chef, two (2) Assistant Pastry Chefs, and one (1) Steward to wisely consume the time inside the kitchen. These kitchen staffs must already have some experiences in terms on the production of the products (desserts). On the financing terms, a Cashier will be hired. Presentable and friendly wait staffs are needed to assist customers and a cheerful security guard to greet the guests before entering the restaurant.

Figure No. 17
Organizational Chart

The organizational chart identifies how many employees are there in the restaurant. This business components have (1) Manager, (1) Pattisier or Executive Pastry Chef, (2) Commis or Assistant Pastry Chef/Cook, (1) steward), (1 Cashier), (5) Wait staffs and (1) Security Guard.

Job Description and Specification of Employees
Manager
Job Description * Responsible for the business performance of the restaurant. * Responsible for planning and coordinating menu. * Organizing marketing activities, such as promotional events and discount schemes. * Responsible of creating and executing plans for department sales, profit and staff development.
Job Specification * At least two years work – related experience. * A graduate of a higher course. * Knowledge in performance management. * Strong leadership skills.

Executive Pastry Chef (Pâtissier)
Job Description * Oversees creativity and prepares all desserts required for all restaurants, banquets, specialty * Set ups, maintains, and breaks down station according to restaurant guidelines * Taste all products produced to assess quality * Prepares and serves items in accordance with established portion and presentation standards. * Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food * Schedules production of all baked goods to maintain an inventory of fresh baked goods at all times * Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills. * Maintains a professional appearance at all times. * Reports to work as scheduled, in uniform, and ready to be in position. * Maintains a professional relationship with all co-workers. * Ensures that guest have a positive and memorable experience.
Job Specification * Must have good knowledge of international pastries * Must have a good command of the English language * Must have a complete education as a Pastry Chef * Must have basic school education * Must have at least 5 years of practical experience in Pastry in a hotel or restaurant * Must be able to deal with quality control, and production control

Assistant Pastry Chef (Commis)
Job Description * Maintains a guest focus while performing duties. * Maintains a hygiene level required by local health department and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis. * Maintains professional, neat and well-groomed appearance. * Maintain exceptional production knowledge and attention to detail with decoration and taste quality. * Assists the executive chef by controlling food and labor cost, and establishing goals and objectives which focus on profit, product and people.
Job Specification * Knowledge of basic sanitary guidelines. * At least with 3 years professional baking experience. * Have knowledge of weights and measures a various baking preparation and techniques. * Can work with or without supervision. * Processes interpersonal skills.
Steward
Job Description * Responsible for safeguarding all equipment and materials required for operation by adhering to proper handling procedures. * Ensures that assigned station is properly setup with the required amounts of equipment and mis – en - place prior to the start of service. * Cleans tables in assigned station throughout service. * Performs side work such as silverware roll-ups, emptying trash, and stocking/cleaning beverage station. * Ensures that assigned station is properly cleaned and set-up at the end of the meal period and that all assigned side-work is complete.
Job Specification * Clean with good hygiene habits. * Prioritizes and works efficiently with limited supervision. * Efficient in multi – tasking responsibilities. * Able to work days in shifting schedules. * Organized, accurate and reliable. * Detail- oriented. * Recognizes and resolves problems quickly and efficiently.
Cashier
Job Description * Receives payment by cash, check, credit cards, vouchers, or automatic debits. * Resolves customer complaints. * Answers customers' questions, and provide information on procedures or policies. * Issues receipts, refunds, credits, or change due to customers. * Counts money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change. * Greets customers entering establishments. * Establishes or identify prices of goods, services or admission, and tabulate bills using calculators, cash registers, or optical price scanners. * Computes and records totals of transactions.
Job Specification * Proficient in basic mathematics. * Must be able to maintain records regarding transactions on computers. * Must be trustworthy. * Have a pleasing personality. * Must be a graduate of any course. * Able to deal with customers politely. * Must have ability to read and write. * With integrity and honesty in all dealings.

Wait staff
Job Description * Ensures the need of the clients * Ensures the quality service of the shop * Makes sure tables are clean and tidy. * Takes food order at table, answers any questions of the clients. * Performs housekeeping duties such as vacuuming, dusting, sweeping, moping and general cleaning. Job Specification * Excellent customer service skills * The ability to remain calm under pressure * Pleasing personality * Friendly personality * Must have professional appearance and grooming, and follow dress code according to manual. * Must be able to accomplish other duties as assigned by manager. * Hardworking

Security Guard
Job Description * Patrols industrial and commercial premises to prevent and detect signs of intrusion and ensure security of doors, windows, and gates. * Answer alarms and investigate disturbances. * Monitors and authorizes entrance and departure of employees, visitors, and other persons to guard against theft and maintain security of premises. * Writes reports of daily activities and irregularities, such as equipment or property damage, theft, presence of unauthorized persons, or unusual occurrences. * Calls police or fire departments in cases of emergency, such as fire or presence of unauthorized persons. * Answers telephone calls to take messages, answer questions, and provide information during non-business hours. * Warns persons of rule infractions or violations, and apprehend or evict violators from premises, using force when necessary.
Job Specification * One (1) year of experience as a security guard or police officer; or a combination of education, training, or work experience which provides the required knowledge, skills and abilities to perform the duties of this position. * Knowledge in security techniques and procedures.

Recruitment and Selection Process In hiring applicants for Desserts Buffet Restaurant, the owners will personally receives resumes and conduct the interviews. The qualified applicants will have their food safety seminar, orientation, and training a month before the business starts.
Recruitment Process The restaurant will hire capable and responsible applicants, and with skills compatible with the required responsibilities. Applicants may demonstrate their suitability through their application forms and have to undergo the screening interview. The recruitment will go through advertisements, fliers, and newspapers.
Screening and Selection Process The selection of applicants will be initially selected through their submitted resumes. Interviews will be conducted. Skills and experience in baking is a major factor for hiring applicants. Demonstration of skills will be conducted if needed.

Maintenance of Human Resource
Table No. 16
Compensation Package Position | Monthly Salary | Monthly Contribution | Total Monthly Compensation | 13th Monthly Pay | Annual Compensation | | | SSS | Phil Health | | | | Manager | 8,320 | 308.80 | 100 | 8,728.80 | 8,320 | 113,065.60 | Patissier | 7,800 | 290.70 | 100 | 8,090.70 | 7,800 | 104,888.40 | Commis 1 | 7,280 | 272.50 | 100 | 7,652.50 | 7,280 | 99,110 | Commis 2 | 7,280 | 272.50 | 100 | 7,652.50 | 7,280 | 99,110 | Steward | 6,760 | 254.30 | 100 | 7,114.30 | 6,760 | 92,131.60 | Cashier | 7,280 | 272.50 | 100 | 7,652.50 | 7,280 | 99,110 | Wait staff 1 | 6,760 | 254.30 | 100 | 7,114.30 | 6,760 | 92,131.60 | Wait staff 2 | 6,760 | 254.30 | 100 | 7,114.30 | 6,760 | 92,131.60 | Wait staff 3 | 6,760 | 254.30 | 100 | 7,114.30 | 6,760 | 92,131.60 | Wait staff 4 | 6,760 | 254.30 | 100 | 7,114.30 | 6,760 | 92,131.60 | Wait staff 5 | 6,760 | 254.30 | 100 | 7,114.30 | 6,760 | 92,131.60 | Security Guard | 6,760 | 254.30 | 100 | 7,114.30 | 6,760 | 92,131.60 | TOTAL: | P1,160,205.20 |

* SSS (Social Security System) – is a social insurance program for workers in the Philippines. It also secures the life of the employee or the Filipino people in the future. * Phil Health – provides health care to the employees.

Development of the Human Resource
Orientation
The orientation of new employees to the business and to their positions is a critical to establishing a successful business. Orientation is an initial process that provides easy access to basic information, programs and services, gives clarification and allows new employees to take an active role in their organization. It will be conducted by the owners of the business.
Training and Development The owners will assist the employees in their training and development by giving personal trainings and by sending them to different seminars beneficial to them. All trainings will be shouldered by the owners.
Career Planning The owners will ensure the proper handling of the business and will manage it personally. As for the employees, they will have their benefits as mentioned above. Also, proper trainings and seminars will be conducted if may.
Financial Aspect a. Financing Scheme b. Major Financial Assumptions c. Projected Financial Statements (3 – 5 years) d. Financial Analysis and Evaluation i. ROI ii. Payback Period
Socio – Economic Aspect
The project stimulates economic activity. It will generate employment and income to the individuals that have the capabilities of doing the jobs offered by the business. Employees will be assured of fair and just compensation, security of tenure and good working condition. The business uses local materials that will benefit local producers. The owner assures that the business will not harm the environment by following the proper waste disposal to maintain the cleanliness and orderliness at the area. This will not just benefit the environment but it will also benefit the people to prevent diseases that may occur. Additionally, it helps in promoting healthy living among people through the product and service of the proposed project.
Conclusion/ Recommendation
The researchers conclude that the proposed business “Desserts Buffet Restaurant” is accepted as . This is based on the information that was gathered for the study which shows that the market for this kind of business is huge. Furthermore, opportunities are high due to the strategic location of the business and its accessibility.

ANNEX

Annexes A

PILAR COLLEGE ZAMBOANGA CITY, INC.
R.T. Lim Boulevard, Zamboanga City
International Hospitality Management Program

December 18, 2013

The Registrar
Pilar College of Zamboanga City, inc.
R.T. Lim Boulevard, Zamboanga City

Sir/Ma’am:

Praised be Jesus and Mary!

We are conducting a feasibility for our requirement in the subject TC – 105 Entrepreneurship and Business Planning. In this regard, may we ask for the total population of your BSIT – Bachelor of Science in Information Technology Engineering students, as this will be used in our study. We assure you that this information will be used for academic purpose only.

Your consideration is highly appreciated.

Respectfully,

Precious Mae Dulatre
Mikee Sheen Jumao – as
Edel Joy Arcillas
Nikka Pampora
Donna Marie Bahani

Noted by:

Mrs. Elma A. Ferrer
College Instructor – TC105
PILAR COLLEGE ZAMBOANGA CITY, INC.
R.T. Lim Boulevard, Zamboanga City
International Hospitality Management Program

December 16, 2013

The Registrar
Brent Hospital and Colleges, Inc.
R.T. Lim Boulevard, Zamboanga City

Sir/Ma’am:

Praised be Jesus and Mary!

We are conducting a feasibility study for our requirement for this semester in the subject TC – 105 Entrepreneurship and Business Planning. In this regard, may we ask for the total population of your Radio Technology students, as this will be used in our study. We assure you that this information will be used for academic purpose only.

Your consideration is highly appreciated.

Respectfully,

Precious Mae Dulatre
Mikee Sheen Jumao – as
Edel Joy Arcillas
Nikka Pampora
Donna Marie Bahani

Noted by:

Mrs. Elma A. Ferrer
College Instructor – TC105

PILAR COLLEGE ZAMBOANGA CITY, INC.
R.T. Lim Boulevard, Zamboanga City
International Hospitality Management Program

December 16, 2013

The Registrar
Western Mindanao State University
Zamboanga City

Sir/Ma’am:

Praised be Jesus and Mary!

We are conducting a feasibility study for our requirement for this semester in the subject TC – 105 Entrepreneurship and Business Planning. In this regard, may we ask for the total population of your Agriculture students, as this will be used in our study. We assure you that this information will be used for academic purpose only.

Your consideration is highly appreciated.

Respectfully,

Precious Mae Dulatre
Mikee Sheen Jumao – as
Edel Joy Arcillas
Nikka Pampora
Donna Marie Bahani

Noted by:

Mrs. Elma A. Ferrer
College Instructor – TC105
Pilar College of Zamboanga City, Inc.
Bachelor of Science in International Hospitality Management
Second Semester A.Y. 2013 – 2014

SURVEY QUESTIONNAIRE

Feasibility Study on Desserts Buffet Restaurant in
Ruste Drive, San Jose Road, Zamboanga City

Instruction: Please (√) check the appropriate box which corresponds to your answer. Your answer will help us in determining the feasibility of establishing the Desserts Buffet Restaurant in Ruste Drive, San Jose Road, Zamboanga City.

I- Personal Information Name (Optional): Gender: Female Male School: Pilar College Monthly Allowance: 1,000 – 2,000 WMSU 2,001 – 4,000 Brent 4,001 – 5,000 Others (Please specify): 5,000 - above

II – Main Survey
1. If an “eat all you can” dessert restaurant will be established in San Jose Road, will you patronize it?
Yes
No
2. If yes, how often?
Everyday
Once a week
Twice a week
Once a month
Others (Please specify):________________
3. How much are you willing to pay? 100 – 150 151 – 200
4. Would you like to eat in an “eat all you can” desserts buffet restaurant?
Yes
No
5. If yes, what type of dessert would you like to eat?
Cold/Frozen Desserts
Baked Desserts Others (Please specify):
6. What Cold/Frozen desserts do you like to eat? Ice Cream Refrigerated Cakes (Mango, Banana, Avocado, etc.) Salads (Fruit Salad, Macaroni, etc.) Sylvanna Choco Mousse Knicker Bucker
Others (Please specify):
7. What Baked desserts do you like to eat? Cakes Cream Puffs (Pastel) Cupcakes Breads
Others (Please specify):
8. Where do you usually buy desserts? Myrna’s Bake shop Chinito’s Lantaka Restaurant
Others (Please specify):
9. How often do you usually buy desserts? Everyday Once a week Twice a week Once a month
Others (Please specify):
10. Do you eat out alone? Yes
No
11. If no, with whom do you usually eat out? Friends Family Partner
Others (Please specify):

If you have any suggestion/s, please write below:

Tally
The following results are equal to 342 respondents.

Gender: Female – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 193 (56%) Male – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 150 (44%) Monthly Allowance: 1,000 – 2,000 – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 61 (17.84%) 2,001 – 4,000 - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 125 (36.55%)
4,001 – 5,000 – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 130 (38.01%)
5,000 – above – IIIIIIIIIIIIIIIIIIIIIIIIII – 26 (76.0%)

1. If an “eat all you can” dessert restaurant will be established in San Jose Road, will you patronize it? Yes - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 338 (99%)
No – IIII – 4 (1%)

2. If yes, how often?
Everyday – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 38 (11.24%) Once a week – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 121 (35.80%) Twice a week - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 155 (45.86%) Once a month – IIIIIIIIIIIIIIIIIIIIIIII – 24 (7.10%)
3. How much are you willing to pay? 100 – 150 - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 237 (70.12%) 151 – 200 - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 101 (29.88%)

4. Would you like to eat in an “eat all you can” desserts buffet restaurant? Yes – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 337 (99.70%)
No – I – 1 (.30%)

5. If yes, what type of dessert would you like to eat? Cold/Frozen Desserts – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 173 (51.18%) Baked Desserts - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 165 (48.82%)

6. What Cold/Frozen desserts do you like to eat? MULTIPLE ANSWERS Ice Cream - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 128 (37.87%) Refrigerated Cakes - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 114 (33.73%)
Salads – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 31 (9.17%)
Sylvanna – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 79 (3.37%)
Choco Mousse – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 76 (22.49%)

7. What Baked desserts do you like to eat? MULTIPLE ANSWERS Cakes - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 141 (41.72%) Cream Puffs - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 131 (38.76%)
Cupcakes – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 82 (24.26%)

8. Where do you usually buy desserts? Myrna’s Bake shop - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 172 (51%) Chinito’s - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 131 (39%)
Lantaka Restaurant – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 34 (10%)

9. How often do you usually buy desserts? Everyday – IIIIIIIIIIIIIIIIIII – 19 (6%) Once a week - IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 100 (29%) Twice a week – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 168 (49%) Once a month – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 55 (16%) 10. Do you eat out alone? Yes – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 164 (48.52%) No – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 174 (51.48%) 11. If no, with whom do you usually eat out? Friends – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 62 (34.83%) Family – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 70 (20.71%) Partner – IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII – 46 (25.84)