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about bilog
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Vision
To create the best, branded, and healthy eating pinoy dishes in the Philippines, to be recognized for providing a great pinoy food, entertainment and fast, efficient friendly service.
Mission
To sell delicious and remarkable pinoy food and beverage to consistently provide our customers with impeccable service by demonstrating warmth, graciousness, efficiency, knowledge, professionalism and integrity to our work. To have every customers a satisfaction to our pinoy food and thanked at least once for allowing us to serve, and to leave impressed.
Company summary
Jheyan’s is a partnership type of business, sells pinoy food, other beverages with an
entertainment to be enjoyed for relaxation. The Jheyan’s will be located at Labasan San
Pedro Street Morong, Rizal.
The Jheyan’s major investors who cumulatively own over 100% of the company are Gilmark Bilog , Jerhome Alindogan and Mark Ryan Ulang.
Target market
Students who would like to indulge pinoy food.
Family for Bonding.
Business Man who would like to take rest and to be relaxed.
Anyone who would be willing to avail the rendered service.
Name of the Firm
The proposed title is “Jheyan’s Restaurant” which offers Filipino food. The
business is available to all including reserving, parties and weddings.
Type of Business
The proposed project is partnership type of business wherein three owners
combined their capital/money for the contribution for the construction of the
establishment. And also the three owners are liable and responsible for one another,
when it comes in the operation. The three owners must share the profit.
Location of the Business
Our Business will be located at Barangay Labasan San Pedro Street Morong, Rizal
Philippines which will serve also as the target place wherein children, students, youth
and adult that can avail the services of the Restaurant.
Economic Contribution
The impact of the Jheyan’s Restaurant in terms of economy is that it will help the
economy to boost the country in terms of taxes that will help, stabilize and sustain the
economy to its high state.
Social Contribution
The impact of the Jheyan’s in the society is that it will provide satisfaction and
leisure to all customers who want to avail and experience the pleasure of the proposed
business.
Government Contribution
The impact of the Jheyan’s in the Government is that it will help the government
to attain the sustainability of the country in terms of business states and economic
status.
Objectives of the Project
To help the society through providing more employment.
To attain profit for the sustainability of the firm.
To be a well-known Restaurant locally and internationally.
To provide a Quality service for customer’s satisfaction
Personnel and Management
This chapter includes the personnel and management of the establishment and also
it includes its duties, responsibilities, qualification and its description.
Business Owner/s
Duties
The person who own the shop. The person who provide financial support to the business Monitors the flow of operation of the business
Responsibilities
Owner/s
Maintenance Waiter
Bus boy
Cook
Dish washer
Cashier
General manager
Planning and strategize first, a small business owner must be the principal strategist and planner.
Finance and accounting most small business need start-up capital to get established and grow their products and service.
Legal small business owners must comply with federal state business license laws bounding a limited liability company to create a legal contract. They must know basics of the law and have access to an attorney, if legal problems we/customers or employees arise.
Being responsible for managing all the people in your business.
Qualifications
Capable to provide for the business needs and demands in terms of financial.
General Manager
Duties
Responsible in supervising all transactions and happenings in the cafe. Oversees all complaints and needs primarily.
Responsibilities
Paper Works Work Environment Supervisions
Qualifications
Bachelor Degree of Business Administrations or HRM At least 2 years’ experience in managing food establishment Computer literate
Maintenance
Duties
Responsible in fixing some problems with regards to system Keep the computer system updated Responsible for fixing damage wire
Responsibilities
Physical Demand Work Environment Persons Ability
Qualifications
He/she must have a skill with regards to the job Must have at least 2 years’ experience work Flexible to perform job well
Waiter
Duties
Greeting customers as they arrive and showing them to their table.
Giving out menus and taking orders for food and drink.
Serving food and drinks.
Dealing with bill payments.
Making sure tables are clean and tidy.
Responsibilities
Inform customers of daily specials. Clean tables and/or counters after patrons have finished dining. Prepare tables for meals, including setting up items such as linens, silverware,
and glassware.
Qualifications
He/she must have a skill with regards to the job Must have at least 2 years’ experience work Flexible to perform job well Busboy
Duties
Clear dishes, glasses and silverware from the table after diners leave. Wipe down the table, and reset it for the next diners. A busboy may also fill in as a dishwasher during non-service hours.
Responsibilities
Assist the waiter
Qualifications
Bus boys are not required to have formal training or previous kitchen and dining room experience.
Cook
Duties
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and
experience. Observe and test foods to determine if they have been cooked sufficiently, using
methods such as tasting, smelling, or piercing them with utensils. Weigh, measure, and mix ingredients according to recipes or personal judgment,
using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to waiters or patrons
Responsibilities
Food preparation
Qualifications
Strong knowledge of different types of meats and their cooking times Well versed in planning menus, establishing size of food portions, estimating
food requirements and costs, and watch and order supplies Exceptional understanding of preparing food for cooking and adding appropriate
seasoning Highly experienced in performing food quality inspections to ensure that all food
items conform to hygiene standards Well-honed aesthetic skills aimed at arranging and presenting food in a manner
pleasing to the eye Solid knowhow of carving and preparing different types of meats for broiling,
frying and steaming
Dish Washer
Duties
Clean and prepare various foods for cooking or serving.
Load or unload trucks that deliver or pick up food and supplies. Receive and store supplies. Set up banquet tables. Stock supplies such as food and utensils in serving stations, cupboards,
refrigerators, and salad bars. Transfer supplies and equipment between storage and work areas, by hand or
using hand trucks. Wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by
hand. Clean garbage cans with water or steam. Maintain kitchen work areas, equipment, and utensils in clean and orderly
condition.
Responsibilities
Cleanliness of utensils, work areas and stocking.
Qualifications
Dish washers are not required to have formal training or previous kitchen and dining room experience.
Cashier
Duties
Responsible for auditing the financial transactions Keep the computer system updated
Responsibilities
Physical Demand Work Environment Persons Ability
Qualifications
He/she must have a skill with regards to the job Must have at least 2 years’ experience work Fluent in English Computer literate
Rationale
Title: Design a lay-out for constructing a new establishment entitled Jheyan’s
Restaurant.
Goal: To establish a restaurant
Objectives: To create name and signature for the patrons that would stabilize the
business.
Policy: The budget for constructing the business must be suited and accurate for all
cause, and the allotted time for constructing the establishment must be meet.
Procedure: Plan the activities, make a contract, hire workers construct the building.
Menu analysis:
Menu Item Storage TypePortion
SizeTable
Portion
Batch
Size
Process Required
UtensilsWork
SurfaceLarge
EquipmentHolding
Equipment
Shrimp Tempura
Freezer 10 20 10 WashFry
Spatula Kitche
n
Fryer Dinner
plate
Beef siomai
Freezer 10 20 10 PrepareSteam
Drain pan
Kitche
n
Steamer Dessert
plate
Pork Siomai
Freezer 10 20 10 PrepareSteam
Drain pan
Kitche
n
Steamer Dessert
plate
Calamares Freezer 10 20 10 WashFry
Spatula Kitche
n
Fryer Dinner
plate
Nido Soup Cabinet 20 10 DrainMixingBoiling
Spatula Kitche
n
Stove bouillon
cup
Corn Soup Cabinet 20 10 MixingStirring
Spatula Kitche
n
Stove bouillon
cup
Egg Drop Soup
Cabinet 20 10 StirringBoiling
Spatula Kitche
n
Stove bouillon cup
Spicy Beef Noodle Soup
Cabinet 20 10 HeatingBoilingDrain
Spatula Kitche
n
Stove bouillon
cup
Vegetable Salad
Refrigerated
20 10 WashChopMixing
Drain pan
Kitche
n
Salad
plate
Coleslaw Salad
Refrigerated
20 10 SliceMix
Drain pan
Kitche
n
Salad
plate
Green Salad with
TocinoRefrigerate
d
20 10 Mix Drain pan
Kitche
n
Salad
plate
Corn Potato Salad
Refrigerated
20 10 Boiling Drain pan
Kitche
n
Salad
plate
Adobong Manok
Freezer 20 10 MarinateSimmerSauté
KnifeBowl
Kitche
n
Stove Dinner
plate
Adobong Baboy
Freezer 20 10 Mix Marinate
Boil
KnifeBowl
Kitche
n
Stove Dinner
plate
Grilled liempo
Freezer 1 20 10 Fry SpatulaKettle
Kitche
n
Griller Dinner
plate
Fried chicken
Freezer 20 10 Fry SpatulaKettle
Kitche Fryer Dinner
n plate
Crispy pata Freezer 1 20 10 Fry SpatulaKettle
Kitche
n
Fryer Dinner
plate
Beef steak Freezer 1 20 10 MarinadeBoil
SpatulaKettle
Kitche
n
Stove Dinner
plate
Sisig pork Freezer 20 10 GrillMix
SpatulaKettle
Kitche
n
Stove Sizzling
Plate
Chicken Sisig
Freezer 20 10 GrillMix
SpatulaKettle
Kitche
n
Stove Sizzling
Plate
Tuna Sisig Freezer 20 10 GrillMix
SpatulaKettle
Kitche
n
Stove Sizzling
Plate
Leche flan Freezer 1 20 10 MixBoil
Llanera Kitche
n
Steamer Dessert
Plate
Buko Salad
Freezer 20 10 Mix Mixing Bowl
Kitche
n
Dessert
plate
Banana Split
Refrigerated
1 20 5 .
Microwave
SliceSprinkle
SpoonKnife
Kitche
n
Dessert
plate
Cassava cake
Refrigerated
1 20 10 Pre-heat ovenMix
Mixing Bowl
Kitche
n
Oven Dessert
plate
Ice teaRefrigerate
d1 20 10 Mix Mixing
GlassKitche
n
Rock
glass
Buko juiceRefrigerate
d1 20 10 Mix Mixing
GlassKitche
n
Rock
glass
Mango shake
Refrigerated
1 20 5 Mix Mixing Glass
Kitche
n
Blender
Pine apple juice
Refrigerated
1 20 10 Mix Mixing Glass
Kitche
n
Rock glass
Machineries and Equipment:
Quantity Equipment Description Unit Cost Total Sale2 Fryer New 3,100.00 6,200.00
1 Griller New 7,000.00 7,000.005 Gas Stove New 1,000.00 5,000.001 Oven New 10,000.00 10,000.001 Steamer New 8,000.00 8,000.002 Blender New 699.00 1,398.00
Total 37,598.00
Furniture:
Furniture and Fixtures
Quantity Description Unit Cost Total Cost
Tables 7 New 5,000 35,000.00Chairs
(Palo china)9 New 3,000.00 27,000.00
Grand Total 62,000.00
Work force:
STAFFSALARY
General Manager 13,500.00
Maintenance 10,800.00
Waiter 10,800.00
Bus Boy 9,000.00
Cook 10,800.00
Dish washer 9,000.00
Cashier 10,800.00
Grand Total 74,700.00
Expenditures and Expenses (per month):
Electric bill P20,000
Water bill P5,000
Taxes P3,000
Maintenance P10,000
Personnel salary P74,700
All Permits P10,000
Cleaning Supplies P10,000
Wi-Fi/internet access P1,500
Total P134,200
Daily Demand Figure Analysis:
This table on the total market demand presents the product quality, no. of buyers, price
and total market demand
ProductBeginning Balance
Quantity Unit Cost Total Cost
Shrimp Tempura
150
Beef Siomai 30Pork Siomai 30Calamares 30Nido Soup 20Corn Soup 20
Egg Drop Soup 30Spicy Beef
Noodle Soup100
Vegetable Salad
100
Coleslaw Salad 100Green Salad with
Tocino100
Corn Potato Salad
100
Adobong Manok 150
Adobong Baboy 150
Grilled liempo 100Fried chicken 100Crispy pata 150Beef steak 150Sisig pork 150
Chicken Sisig 150Tuna Sisig 150Leche flan 80
Buko Salad 50
Banana Split 80
Cassava cake 50
Ice tea100
Buko juice80
Mango shake 80
Pine apple juice 80
Daily Sales:
Product No. of Buyers Quantity to be Sold
Price Total Market Demand
Shrimp Tempura 30 20 120 2400Beef Siomai 30 20 100 2000Pork SiomaiCalamares 30 20 120 2400Nido Soup 30 20 100 2000Corn Soup
Egg Drop Soup 30 20 120 2400Spicy Beef Noodle Soup 30 20 100 2000
Vegetable SaladColeslaw Salad 30 20 120 2400
Green Salad with Tocino 30 20 100 2000Corn Potato Salad
Adobong Manok 30 20 120 2400
Adobong Baboy 30 20 100 2000
Grilled liempoFried chicken 30 20 120 2400Crispy pata 30 20 100 2000Beef steakSisig pork 30 20 120 2400
Chicken Sisig 30 20 100 2000Tuna SisigLeche flan 30 20 120 2400
Buko Salad 30 20 100 2000
Banana Split
Cassava cake 30 20 120 2400
Ice tea30 20 100 2000
Buko juice
Mango shake 30 20 120 2400
Pine apple juice 30 20 100 2000
Yearly Sales:
Quantity Unit Cost Selling Price
Total Cost Total Sales Profit
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000
10,800 90 120 972,000 1,296,000 324,00010,800 ssss80 100 864,000 1,080,000 216,000
Grand Total 25,704,000 33,264,000 7,560,000
Income Statement:
Sales P33,264,000
Less: Cost of Sales P25,704,000
Electricity Bill 60,000
Salary and Wages 720,000
Water Bill 12,000
Adapted Land Area 900,000
Electrical Plumbing 100,000
Communication Expense 36,000
Permit Bill 12,000 27,544,000
Net Income 5,720,000
Balance Sheet:
Jheyan’sBALANCE SHEET
MAY 1, 2016Assets
Current AssetsCash P1,043,000
Fixed AssetsMachines and Equipment P67,400
Adopted Land Area P1,000,000Electrical Plumbing P311,335
Furniture’s and Fixtures P49,000Supplies P28,925
Raw Materials P340Total assets P2,500,000
Capital P2,000,000
Liabilities P500,000Total liabilities and Capital P2500,000
Assets
Current Assets
Cash P3,332,160.00
Supplies 3,130.00 P3,329,030.00
Non-current Assets
Furniture and Fixtures 21,300.00
Machine and Equipment 235,000.00 256,300.00
Total Assets P3,072,730.00
Liabilities and Owner’s Equity
Noncurrent Liability
Utility Expense
Electricity Bill 60,000.00
Water Bill 24,000.00 84,000.00
Owner’s Equity
Angelica, Capital-Ending 1,798,000.00
Shulamite, Capital-Ending 1,798,000.00 3,596,000.00
Total and Owner’s Equity P3,512,000.00
Operating Activity
Collection
Service Income P4,032,000
Cash Payment of:
Personnel Salary 60,000
Electric Bill 5,000
Internet Connection 2,000
Water bill 1,000
Permit 3,000
Investing Activities
Cash Payment of:
Machines and Equipments P67,400
Adopted Land Area P1,300,000
Electrical Plumbing P2,75,335
Furniture’s and Fixtures P49,000
Supplies P28,925
Raw Materials P340
Investment 3,000,000
Net Increase in Cash P3,104,620
Add: Cash Beginning 0
Cash end of the year P3,104,620
Map
Jheyan’s
In Morong, Rizal
A Prospectus
Presented to
The Faculty of College of Industrial Technology
University of Rizal System
Morong, Rizal
In Partial Fulfillment
Of the Requirement for the Degree
Bachelor of Technology Major in Hotel and Restaurant Management
Jerhome Alindogan
Gilmark Bilog
Mark Ryan Ulang
Prospectus Criteria
Content 40%
Congruency 30%
Prospectus
Miniature
Blue print
Feasibility 20%
Manner of presentation 20%
Total 100%