...OBEMIO, MA’AM CICILE ALLOYON let me extend our over whelming thanks giving and our deepest gratitude and appreciation. I would like also to express my gratitude towards to my parents who gave us a support, of giving us money to work on this assignment. Let me give my greatest and deepest gratitude to all of my Classmates, Sir, Ma’am, thank you very much. INTRODUCTION Company Profile Edgar Sia II, then 20 years old, took the entrepreneurial path when he founded Mang Inasal and began its operations in Iloilo City, Philippines on December 12, 2003. The restaurant initially offered chicken inasal to its clientele which was well-received by the Ilonggo people. As time went on, it offered more Filipino-inspired cuisine to the mass market. As such, the driving force behind Mang Inasal’s exponential growth lies in its uniquely Filipino food offerings, its value for money and its serving of unlimited rice for customers. All these factors add up to create Mang Inasal’s distinct brand identity, which has led to its becoming one of the country’s fastest growing fastfood chains. Fast forward to seven years later, the company currently has 223 branches around the country, with its management aiming to expand to 500 branches by the year 2012, with a hundred new stores...
Words: 2619 - Pages: 11
...Mang Inasal: Humble Stories and Where They Are Today!!! The epitome of success could never be achieved if one did not set a foot at the bottom of the staircase. Did you know that Mang Inasal, one of the most preferred dining places of the Filipinos today, can prove this? Where Did Mang Inasal start? Establishing its first branch in a 3-year-old unoccupied space in Robinsons Mall Carpark, Iloilo on December 12, 2003, Mang Inasal quickly became a hit for the Ilonggos. Of course, it would not be done without the efforts of its owner, Mr. Edgar Sia II. After conducting a research on what could be the common “taste” of the 16 regions in the Philippines, Sia figured out that “barbecue” (or simply, Inasal in Ilonggo) is the mass appeal—a feat that has been capturing the hearts and empty stomachs of the Filipino people. Before enterprising his business to Luzon, specifically in Manila, Mang Inasal opened its second outlet in Roxas City, Sia’s hometown. With this, his business bloomed in the provinces to 26 branches; a proof that his Inasal has really caught the Filipino tastebuds. In 2006, he finally opened his outlet in Manila, a venture that he referred to as the “make-or-break” city. It was during this year when the city was in the middle of rice shortage (and as we all know, rice is a primary food for the Filipinos). This was where he opened the “Unli Rice” promo, which was only supposed to run for two months. Seeing that it has attracted more customers, the promo became...
Words: 452 - Pages: 2
...History of Jollibee Well according to the book and in the internet, Tony Tan Caktiong is the owner, and the current Chairman and CEO of Jollibee. In the family, he was third of seven siblings and their life story was a story of a family from China who migrated to look for a better life in the Philippines. He graduated from University of Santo Tomas with a degree in chemical engineering. As the story goes, Tony and his colleagues went on a visit to a Magnolia Ice Cream plant in 1975 and learned that it was offering franchise. After college graduation, Tony did not immediately find a job as many friends did. But instead he borrowed money from his father amounting to Php 200,000 and opened two Magnolia ice cream parlors named Cubao Ice Cream House. Tony started with just two ice creams and soon had his brothers to help him in the growing business. By 1977, Tony and his brothers owned five ice cream parlors and all were successful that in terms of sales their business soon became the top ice cream chain in Metro Manila. So where are the famous hamburgers in the story? It is later in that year the sales of went down so they think of something to further boost sales. Tony decided to add an offering in the business by introducing hamburgers. And soon added french fries and fried chicken because customers were telling them that they did not want to eat ice cream all the time. As they offer the new menu, they noticed that people were lining up more for hamburgers than for ice cream...
Words: 985 - Pages: 4
...Introduction – define & explain environmental conservation 2. Overview of establishment – History and description 3. Environmental conversation observation a. Solid waste b. policies c. penalties d. problems encounter (regarding envi conversation) e. participation of the company in any envi conversation advocacy f. photos ( 4 pictures include the front of the establishment ; the interview; their policies; solid waste disposal) 3R size with caption. 4. Summary, conclusion and finding 5. Recommendation JOLLIBEE FOODS CORPORATION Introduction: The Jollibee Food Corporation remains unwavering in its commitment to bring joy to our customers, and that means doing our part in conserving our natural resources and keeping our environment safe, clean, and beautiful. Part of our water management practice is the use of hygienic waterless urinals in our stores. This odorless facility uses a special liquid sealant to prevent odors from escaping and funnel pure urine down the drain. Overview of establishment: Jollibee is a Filipino multinational chain of fast food restaurants headquartered in Pasig, Metro Manila, Philippines. JFC is the parent company of Jollibee, the country's answer to McDonald's in the fast food burger business. With its success, the company bought out their competitors in the fast food business like Chowking, Greenwich Pizza, Red Ribbon bakeshop, Mang Inasal and Burger King Philippines The original owner Tony Tan and his family opened a Magnolia...
Words: 1202 - Pages: 5
...CASE 8: MCDONALD PHILIPPINES THE JOURNEY OF GEORGE YANG Known as the McDonaldman of the Philippines, George Yang (Gyang) started his journey after graduation from Wharton School of Finance, University of Pennsylvania in 1964. Back in Manila, he settled in to start a family and began a two-year juggling act of working as a marketing manager of a tobacco company (Bataan Cigarettes), consulting for a manufacturing company, and selling a variety of things on the side. These included insurance, nicotine guards (TAR-OFF), imported cosmetics, and lecturing Financial Management and Marketing subjects at his alma mater, De La Salle University. Kristin was very supportive of George. She acted as sales manager of the Tar-Off that George invented, even when walking down streets to offer the filters on consignment. At the prodding of Don Amado Araneta, Kristin started a nameless counter in supermarkets offering jewelries to young working mothers, which later evolved into a more sophisticated brand, Kristin Jewelry, which carried fine jewelry for upscale clients. George worked behind the scene, understanding market behavior, monitoring fluctuations in the price of gold in the global markets, and running the factory of 50 workers. Gyang, inspired by the success of the jewelry business, thought of something on a larger scale. He had been reading reports on a growing American fast-food chain called McDonald’s, which was being extolled in business reviews in many other countries. He wrote...
Words: 1634 - Pages: 7
...EXECUTIVE SUMMARY Jollibee Foods Corporation (JFC) is the parent company of Jollibee, a fast-food restaurant chain based in the Philippines. Among JFC's popular brands are Jollibee, Chowking, Greenwich, Red Ribbon, Manong Pepe's and its recently acquired local fast-food Mang Inasal. Since its inception, Jollibee has become an increasingly profitable fast-food chain with 1,921 (Jollibee 702, Chowking 406, Greenwich 221, Red Ribbon 215, Delifrance 23, Mang Inasal, Manong Pepe 15) store branches in the Philippines and 395 in other countries employing 29,216 workers. Including all its brands, JFC has 1,804 stores worldwide and total sales of more than Php 52 billion as of December 2010. Despite owning 52% of the total local Quick Service Restaurants, the competition with its rival firms is still stiff. The source of rivalry stems from price wars and marketing innovations. The rivalry is also centered on the KSFs (Key Success Factors) of the industry, which are good food, good service and reasonable pricing. Rivals are somewhat equal in capabilities and opportunities, thus making the competition stiffer. Moreover, standardization of service contributes to the intensity of rivalry. INTRODUCTION Fast food, also known as Quick Service Restaurant (QSR) is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store...
Words: 7136 - Pages: 29
...CHAPTER 1 INTRODUCTION As the demand of Food Industry continues to upsurge at the present time, people as the consumers tend to explore for a unique food outlet which can offer products suitable to their taste and preferences. Since meals on the go are nothing new in the Food Service Industry, there is an outgrowing demand of people who are looking for healthy, “Home- Cooked Meals” and finding them outside their traditional way of eating. Food that is flavorful and healthy is making the grade, which explains why ethnic or native meals are among top home meal replacement preferences. Hence, Food chains are becoming popular already. Considering this fact, the proposed business is entitled “Harampangan ha Sinirangan”, this has the quickness of the service in fast-food chains and the convenience that most upscale restaurants gives to its customers and top it all with meals and delicacies that are inspired by purely Eastern Visayas Cuisine. The local residents and tourists as the major target beneficiaries, tend to discover a place where to gather, relax, enjoy and eat something new. Having these ideas, the proposed business would be a place that would cater with that needs and wants. It would be first Food Outlet that would offer purely native meals and delicacies. The proposed business would be situated at Real Street, Sagkahan Tacloban City. It is therefore accessible and is located near with the prospective target consumers. The proposed business would not only...
Words: 48069 - Pages: 193
...POLYTECHNIC UNIVERSITY OF THE PHILIPPINES Maragondon Branch Maragondon Cavite A NARRATIVE REPORT ON PRACTICUM 1 STORE PRACTICUM JACINTO E. ARAYATA JR. JUNE 09, 2014 JOLLIBEE TANZA ANTERO A. SORIANO HIGHWAY, DAANG AMAYA II TANZA, CAVITE A Narrative Report Submitted to the Faculty Of the Polytechnic University of the Philippines Maragondon Branch Maragondon, Cavite In partial fulfillment of the requirements for the Course in Bachelor of Science in Business Administration Major in Human Resource Development Management JACINTO E. ARAYATA JR. June 09, 2014 Republic of the Philippines Polytechnic University of the Philippines Maragondon Branch Maragondon, Cavite COLLEGE OF BUSINESS ADMINISTRATION Narrative Report of : JACINTO E. ARAYATA JR. Title : PRACTICUM EXPERIENCES AT JOLLIBEE TANZA APPROVED: PROF. CARMELITA M. CAULI ____________________ Practicum Professor Date APPROVAL SHEET A narrative report, entitled “A narrative report in on the job training” undertaken at Jollibee Foods Corporation located at Tanza, Cavite. Prepared and submitted by Jacinto Arayata Jr. in partial fulfillment of the requirements for Bachelor of Science in Business Administration Major in Human Resource Development Management, is hereby endorse for approval. Accepted and approved in partial fulfillment of the requirements for...
Words: 4694 - Pages: 19
...CHAPTER I THE PROBLEM INTRODUCTION: Every business is in an individual position when it comes to adopting and implementing eco-efficient practices. Your business may be just beginning this process, while others, already benefiting from incorporating initial, easy-to-apply strategies and procedures, are now prepared to implement the next level to achieve further gains. Modern businesses know how important it is to consider environmental performance as part of their planning and operational procedures. Adopting eco-efficient business practices will not only benefit the environment, but will also improve business operational efficiency and reduce costs. This guide outlines practical measures that can be used to improve eco-efficiency in your fast food business. The first step in improving the eco-efficiency of your business is to establish a baseline for your current practices. This usually involves conducting an eco-efficiency audit. Follow the suggested steps to eco-efficiency for guidance on eco-efficiency improvement. As part of your planning process, you should check your energy and water use, as well as a number of other specific areas shown below. A range of actions to improve efficiency are suggested, including easy, low-cost strategies as well as those that require some investment. Fast food outlets operate air-conditioners, lights, dishwashers and cooking equipment, all of which are energy hungry. Heating water for cleaning also consumes a lot of energy. Implementing...
Words: 10273 - Pages: 42
