Disclaimer Revised

Boulevard Diner
Where what you want to eat is in the boulevard. 77 West Avenue Project 7, Quezon City www.boulevarddiner.com.ph (023) 294-0253
DISCLAIMER
The purpose and scope of this information memorandum is to introduce the subject matter and provide a general idea and information on the said area. All the materials included in this document is based on data and information gathered from various sources and is based on certain assumptions. Although, due care and diligence has been taken to compile this document, the contained information may vary due to any change in any of the concerned factors, and the actual results may differ substantially from the presented information. Boulevard Diner Corp. does not assume any liability for any financial or other loss resulting from this memorandum in consequence of undertaking this activity. Therefore, the content of this memorandum should not be relied upon for making any decision, investment or otherwise. The prospective user of this memorandum is encouraged to carry out his/her own due diligence and gather any information he considers necessary for making an informed decision.
The content of the information memorandum does not bind Boulevard Diner Corp. in any legal or other form.
Where want you want to eat is in the Boulevard
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PROJECT PROFILE
PURPOSE OF THE DOCUMENTS This document is developed to provide the entrepreneur with potential investment opportunity in setting up and operating a small sized fast food restaurant offering a variety of food items to the general public. This feasibility study gives an insight into various aspects of planning, setting up and operating a fast food restaurant for the general populace. The document is designed to provide relevant details ( including technical) to facilitate the entrepreneur in making the decision by providing various technological as well as business alternatives. The document also allows flexibility to change various project parameters to suit the needs of the entrepreneur.
PROJECT BRIEF Fast food is food which is prepared and served quickly at outlets called fast- food restaurants. It is a multi-billion dollar industry which continues to grow rapidly in many
countries. A fast-food restaurant is a restaurant characterized both by food which is supplied quickly after ordering, and by minimal service. The food in these restaurants is often cooked in bulk in advance and kept warm, or reheated to order. Many fast-food restaurants are part of restaurant chains or franchise operations, and standardized foodstuffs are shipped to each restaurant from central locations. There are also simpler fast-food outlets, such as stands or kiosks, which may or may not provide shelter or chairs
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for customers. Because the capital requirements to start a fast-food restaurant are relatively small, particularly in areas with non-existent or medium income population, small
individually owned fast-food restaurants have become common throughout the Philippines. Generally restaurants, where the customers sit down and have their food orders brought to them, are also considered fast food.
OPPORTUNITY RATIONALE The Fast Food Restaurant Market is a growing industry in the Philippines relying heavily on the changing lifestyle patterns, population growth of the target age group and the related increase in employment of women. With today's hectic lifestyles, time-saving products are increasingly in demand the most obvious being the fast food. The rate of growth in consumer expenditures on fast food has led most other segments of the food away from home market for much of the last one decade. Demand for convenience has driven expenditures where people want quick and convenient meals; they do not want to spend a lot of time preparing meals, traveling to pick up meals, or waiting for meals in restaurants. As a result, consumers rely on fast food. Knowing this, fast food providers are coming up with new ways to market their products that save time for consumers.
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EXECUTIVE SUMMARY
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THE COMPANY
A diner is a prefabricated restaurant building characteristic of North America, especially on Long Island, in New York City, in New Jersey, and in other areas of the Northeastern United States, although examples can be found throughout the US and in Canada. Diners are characterized by a wide range of foods, mostly American, a casual atmosphere, a counter, and late operating hours. "Classic American Diners" are often characterized by an exterior layer of glimmering stainless steela feature unique to diner architecture.
Diners almost invariably serve American food such as hamburgers, french fries, club sandwiches, and so on. In our case, we serve pizzas, ice creams, cakes, and beverages such as coffee and fruit shake.
The diner structure is also Western-inspired. The exterior is like a trailer-house which has a close resemblance to a mini-bus. The interior colors are black and white with other cool color combinations. The motive is that it should give a relaxing and rejuvenating feeling for the customers. It also impress to the people that a clean atmosphere must be maintained so that they will feel at home.
Another trend in our business establishment is that the waiters serve with style. We intended them to serve on wheels by the use of roller skates. We will add up some old yet traditional antics in the diner like jukebox machines at daytime and a piano at night time When the company grew bigger, we will add up a mini library in the area for recreation purposes.
Boulevard Diner
OUR MISSION
To provide a wholesome dining experience, with top quality food and a staff that wants to exceed the customers expectations.
OUR VISION
To maintain a profitable operation that will continue our tradition of quality family dining, at a reasonable cost, in a comfortable atmosphere, with exceptional service.
OURVALUES
We are in business to meet our customers needs. We believe in empowering our staff to resolve customers concerns on the spot. We treat our employees as we want them to treat our customers.
We believe in continuing our family tradition. We believe in you the customer, and by this tradition we will continue to make a reasonable profit, that will allow us to remain competitive, healthy, community involved, and a Family Restaurant where generation will continue to gather.
We seek your comments, for we realize to exceed your expectations, we need to know what they are.
Your safety, health, comfort, nourishment and Quality Service are Number "One" to US!!!
Boulevard Diner
THETARGETMARKET The Boulevard Diner are targeting the family crowd, teenagers. A family- style restaurant, which caters to parents and their kids is the overall atmosphere of the restaurant. The target customers of our food-retail business are the youth aging from 5-40 years old who love pizzas, desserts, and coffee. The diner prices are reasonable for the meal offered so everybody can be satisfied with what they are going to pay.
STYLE & FOOD CONCEPT The service style will be fast- food, which offers food types that range from pizzas burgers, fries, desserts and sandwiches; mid-scale, which has full course meals at value prices. The service
THEMENU The menu can make or break a restaurant, and should be in accordance with the overall concept of the restaurant. The menu is as follows:
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PRODUCT Our meal choices have been chosen through careful and thorough analysis and research. Pizza - Margarita pizza - Chicago-style pizza - Macaroni pizza - Pizza burger - Deep-dish pizza - Waffled pizza - Vegetarian pizza - Eggplant pizza -Grilled pizza - Fruit pizza - Pizza sandwich - Potato pizza - Barbecue pizza - Lollipop pizza - Coned pizza - Pizza pocket - Breakfast pizza - Chicken pizza
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Ice cream - Ice cream sundae - Chocolate sundae blast - Vanilla delight - Banana split - Strawberry fudge - Cream O N Cream - Rocky Mountain - Triple Dutch - Neapolitan - Cake batter - Pistachio - Jamocha Almond - Berry Jungle - Ice cream cupcake Cake - Blueberry cheesecake - Sansrival - Moon cake - Icy vanilla sprinkle cake - Choco fudge cake - Tiramisu - Cream cheese cake - Crepes
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Beverages - Java coffee - Caf latte - Fruit shake - Long island iced tea - Cappuccino - Frappes - Caf au lait - Espresso - Vienna coffee - Tropical mango juice - Orange squeeze juice
S E RV I C E S The services that we offered are prepared with distinctive style that we guarantee that no other company can offer. From the friendly approach of waiters on wheels to high-class cooks. The customers will surely love to dine in today and come back tomorrow.
Some of the service offered: - Coupons for free car wash - Free use of the jukebox machine - Delivery service
Boulevard Diner
LOCATION
The diner is located at Quezon City that is considered as the largest city in the Philippines. The city is known for its urban residence and culture. So the food that our diner is providing is urbanized. It is important to find a location that has a continuous stream of traffic, convenient parking, and is in proximity to other businesses. The monthly rent is in-line with the plan's projected profit. Layout and design are major factors in our restaurant's success.
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COMPANY LOGO
The Boulevard Diner Company Logo is a combination of shapes and colors representing different ideas and concepts that had been given to produce the logo. It comprises neon and vivid colors that also suit with the over-all ambiance of the restaurant. Its relaxing feel has been inspired by the logo since it was formed with not so dark but rather light ones. The different colors signifies the founders of the proposed business having different characteristics, strength and weaknesses but work as one with a common goal and that is to satisfy the needs of each Boulevard Diners customers.
Boulevard Diner
MARKETING ANALYSIS
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THE FASTFOOD INDUSTRY The fast-food industry is popular in our country, the source of most of its innovation, and many major international chains are based there. The presence of multinational fast food chains like McDonalds, KFC, Jollibee, Pizza Hut, Greenwich etc. have somewhat catered to the high income segment therefore developing a niche as upscale fast food restaurants. Multinational corporations such as these typically modify their menus to cater to local Filipino tastes and most overseas outlets are owned by native franchisees to ensure that cultural, ethnic, and community values are taken care of. Additionally, multinational fast-food chains are not the only or even the primary source of fast food in most cities of the Philippines. Many regional and local chains have developed around the main cities of the country to compete with international chains and provide menu items that appeal to the unique regional tastes and habits at comparatively low costs. In Philippines, multinational chains are considerably more expensive; they usually are frequented because they are considered chic and somewhat glamorous and because they usually are much cleaner than local eateries. However much of the middle-income segment (which forms a major chunk of fast food goers) prefers visiting local outlets that offer low cost fast food, hence more frequent visits.
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INCREASING NUMBER OF FAST FOOD O UTLETS The rapid rate at which the fast food industry continues to add outlets is as much a reflection of consumer demand for convenience as it is a reflection of demand for fast food itself. Expanding the number of outlets increases accessibility, thus making it more convenient for consumers to purchase fast food. Especially in recent years, much of the expansion has been in the form of "satellite" outlets. These tend to be smaller in size, with little or no seating capacity, and are often in nontraditional locations, such as office buildings, department stores, airports, and gasoline stations; locations chosen specifically to maximize convenience and consumer accessibility.
CONSUMER APPEAL Fast- food outlets have become popular with consumers for several reasons. One is that through economies of scale in purchasing and producing food, these companies can deliver food to consumers at a very low cost. In addition, although some people dislike fast food for its predictability, it can be reassuring to a hungry person in a hurry or far from home.
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Multinational Fast food chains like McDonald's rapidly gained a reputation for their cleanliness, fast service and a child-friendly atmosphere where families on the road could grab a quick meal, or seek a break from the routine of home cooking. Prior to the rise of the fast food chain restaurant, people generally had a choice between greasy-spoon diners where the quality of the food was often questionable and service lacking, or high-end restaurants that were
expensive and impractical for families with young children. Modern, stream-lined convenience of the fast food restaurant provides a new alternative and appealed to consumers' instinct for ideas and products associated with progress, technology and innovation. Fast food restaurants have rapidly become the eatery "everyone can agree on", with many featuring child-size menu combos, play areas and whimsical branding campaigns, designed to appeal to younger customers. Parents can have a few minutes of peace while children played or amused themselves with the toys included in the premises.
Many consumers see multinational fast food restaurants as symbols of the wealth, progress and well-ordered openness of Western society and therefore become trendy attractions in many cities around the Philippines, particularly among younger people with more varied tastes.
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FOCUS ING ON CONSUMER CO NVENIENCE Fast Food outlets tend to focus on the work while you eat philosophy similar to the McDonald Outlets wherein seating space is also available for passengers in transition or the KFC outlets in large shopping malls promoting the concept of Shop While You Eat.
IN CREASING MARKET FOR FAST FOOD The growth rate in food consumption is also augmented by the rapid increase in the employment rate for males / female population aging between 20 to 29 years (fast food goers) hence the greater income contribution to the overall income generated is expected to be higher.
Population Pyramid 1998 & 2020
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THE FUTURE OF THE INDUSTRY Philippines economy is becoming increasingly service-oriented, and over the past several decades, the foodservice industries that offer the highest levels of convenience have been rewarded with strong sales growth. In the face of rising population, incomes and increasingly hectic work schedules, a nearly insatiable demand for convenience will
continue to drive fast food sales. Fast Food Outlets will strive to find ways to make their products even more accessible. Even if incomes stagnate or attitudes change, consumers are unlikely to return to meal preparation at home on a large scale. This suggests that even if consumers choose to spend more time at home, for family or other reasons, much of the meal preparation will still occur elsewhere. Many more table service restaurants, which traditionally focus on full-service in house dining, will likely try to capture part of this market by offering take-out, and possibly experimenting with home delivery. The value of consumer time, as well as the demand for consistent, high-quality food products, will continue to shape the fast food industry. Fast food, once considered a novelty, has become an increasingly significant part of the young generations diet. The role of convenience in this dietary shift cannot be over-emphasized, and the future growth
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KEY SUCCESS FACTO RS PRACTICAL TIPS FOR SUCCESS Whether you are opening a one-of-a-kind restaurant or trying to grow your existing restaurant into a multi-unit chain, there are winning principles that can help shape your restaurant and improve its chances of succeeding.
i) Conceive the Winning Concept A well-defined concept stands a much better chance of long term success than some vague notion. To start, it is wise to first set specific goals and decide on the ways you will measure your restaurants success.
ii) LongEtivity This can be described as the art of being able to maintain success over time while adjusting to meet the changing demands and buying habits of the customer. To open a restaurant successfully and become profitable is one thing, but to maintain that success over a long period of time is winning.
iii) Consistency To not simply open a restaurant, but to truly develop a winning concept requires implementing systems and procedures to ensure consistency of your operation.
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iv) Market Appeal All restaurants want to be busy but winning concepts seem to have a broad appeal and well developed points of difference that enable them to dominate their market niche. To be the first place the customer thinks of going when choosing to dine out is the goal of the winning concept.
v) Expandability Consistency of quality and service, and operating systems and management procedures
established in the first unit can result in more expandable opportunities where all systems are already developed and waiting to be implemented.
vi) Menu Pricing One of the most important factors in the strategic planning of a restaurant is in the development of the menu. It involves designing an appealing selection of menu items that are competitively priced in the marketplace. Menu pricing is a very tricky task because you need to price items so that you can operate profitably and, just as important, offer your targeted guests a good price/value relationship.
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vii) Selecting Prime Location The specific location within your target area also is critical. If you are situated in an infrequently traveled area nowhere near complimentary businesses or at the back of a mall, you limit your earning potential. Even if you are the only outlet in town you must gauge the likelihood of outsiders visiting your restaurant. If the restaurant is right off of a major freeway heavily traveled by truckers and road trippers you may be highly successful despite a remote location.
PROPOSSED BUSINESS LEGAL STATUS Although the legal status of business tends to play an important role in any setup, the proposed fast food business is assumed to operate on a sole proprietorship basis which may extend to partnership in case of addition of new products that might add significant business to the existing setup.
SAFETY REGULATIONS Restaurants are regulated and subject to inspection, and failing to be up to speed with these regulations could be detrimental to the fast food outlet. Therefore the company is doing and submitting all the legal documents included to start the restaurant.
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ADVERT ISEMENT & MARKET After determining the marketing budget, price out billboard advertising, flyers in newspapers, and local cable TV advertising. We will ask our customers how they found out about us, so that we can record where our advertising and marketing money are best spent. Opening up food stalls and setting up tasting booths at local neighborhood events or having an event at the restaurant benefiting a students event, can be an inexpensive way to achieve positive word-of-mouth.
DESIGNING & DECOR Since customers ultimately drive restaurant design trends, many of our restaurant design ideas will come from your clientele. The design ideas are bred with an understanding of the types of experiences the customers are looking for and the promise brand has made to them. The restaurant designers process begins with a thorough understanding of the eaterys menu, location, customers, architectural preferences and lighting concerns. More than just a design powwow, the restaurant designers process. The design considers the flow of waiter staff from the kitchen to the dining area or from the dining area to the restrooms. The restaurant designers process contemplates the overall circulation within the restaurant for maximum efficiency.
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THE E M P L O Y E E S Choosing employees who will do a good job is not only important to the success of the business, but will also contribute to the image of the establishment, provided they are properly trained. There are several categories of personnel in the restaurant business: manager, cooks, servers, busboys, dishwashers and cleaners. The following responsibilities are as follows:
Chefs and Cooks. We have decided to have three cooks - two full time and one part time. But one lead cook may need to arrive early in the morning to begin preparing soups, bread and other items to be served that day. One full-time cook should work days, and the other evenings. The part-time cook will help during peak hours, such as weekend rushes, and can work as a line cook during slower periods, doing simple preparation. They are responsible for planning the set menu items and any specials as well as provide the recipes in most cases. In addition, the chef is usually responsible for placing food orders and necessary kitchen tool orders in order to enable the preparation of the meals. The chef will also address any complaints which affect his kitchen staff and resolve those issues. One who is the chef of the establishment may also like to get behind the burners and engage in some cooking and food preparation as well.
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Waiter Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required. Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning. Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
Cashier Prepare checks that itemize and total meal costs and sales taxes. Scans the goods through a machine called a cash register that the consumer wishes to purchase at the retail store. After all of the goods have been scanned, the cashier then collects payment for the goods or services exchanged.
Dishwashers We have decided to have two dishwashers that washes all the dishes (plates, glasses, utensils, etc.)
Floor Manager The one who assists the waiter in cleaning the area and will be the one to check all the procedures of the restaurant. Guard
The one who safeguards the vicinity of the diner. There will be two guards one or night and another at day time.
Boulevard Diner
KEYCONCEPTSOFEMPLOYEES
Measuring good service is subjective, but generally what is expected from a server when reviewing restaurants. The server should greet diners within 3 minutes of their being seated. The server should neat and clean. The server should not be too chatty or familiar. The server should know the menu and be able to answer questions. The server should bring dr inks within 3 minutes of being ordered. The appetizer (if any) should be served within 5 minutes of order ing. Entrees should be served within 20 minutes of ordering. Water or beverage glasses should be refilled regularly. The server should silently survey the table and assess our needs without constantly interrupting to ask, "Do you need anything else?" The bill should be brought promptly when requested, and change should be returned promptly. Plates should be removed at the proper time, and the table should be cleared of bread and butter before dessert is served.
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TECHNICAL ANALYSIS
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PROJECT INVESTMENT This section will provide the total cost of the project. Item Construction Cost (all inclusive) Dining & Office Furniture Equipment & Machinery Advance Rent Preliminary Expenses Working Capital Total Cost (Php) 1,307,000 542,250 967,000 1,200,000 50,000 1,036,000 5,102,250
M A C H I N E R Y A N D EQ U I P M E N T S Understanding the customers individual needs and the capability to satisfy these completely is a vital part of the restaurants success. This is in turn dependent on the machinery and equipment used to produce good quality fast food. Fast Food Machines are easily available in the market wherein the owner has to choose between expensive brands and cheaper ones depending on how much he can afford to give quality to his customers.
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Boulevard Diner as outlined above would require the following machine / equipment for its operations:
Item Details Freezers (12 cf) New Broast Machine (15 Pound Capacity) Deep Well Frier (Single Valve With 2 Baskets) Hot Plate for Burgers, Kebab, Sandwiches (30 x 22) Coffee Maker Potato Cutter (8mm) Ice Cream Maker Microwave Working Tables Keg Racks & Shelves Oven Blender Total
Quantity 3 1 2 1 1 1 1 1 2 2 1 1 17
Unit Price 25,000 650,000 40,000 33,000 50,000 3,000 6,000 10,000 20,000 10,000 100,000 5,000 952,000
Total Price 75,000 650,000 80,000 33,000 50,000 3,000 6,000 10,000 40,000 20,000 100,000 5,000 1,072,000
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KITCHEN TOOLS A N D EQUIPMENT
New Broast Machine GGG
Freezer
Deep Well Frier
Microwave
Potato Cutter
Keg Racks & Shelves
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KITCHEN TOOLS A N D EQUIPMENT
Hot Plates
Coffe Maker
Working Tables
Water Geyser
Blender
Ice Cream Maker
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D I N I N G F U R N I T U R E A N D G E N E RA L F I X T U R E S The restaurant is expected to entertain a minimum of 300 customers in a day, which requires a good seating layout to avoid any confusion and problems during rush hours. The following table gives the details of the dining tables and chairs that would serve approximately 100 customers (maximum capacity) at a time: D I N I N G F U R N I T U R E A N D G E N E RA L F I X T U R E S Item Details Dining Table (2X2) Chairs (Standard 14) Kitchen Cutlery Set Dining Cutlery* (Plate, Fork, Knife, Spoon, Glass) Air Conditioner Split Units (6 Ton) Hot Water Geyser Large Halogen Lights Wall Lights (Large) Portable E mergency Light Generator (1.5 KVA) Counter Chairs Office Table & Chair Set Waiting Chairs for Take Away Customers Sliding Doors and windows Total
Quantity 25 100 2 150 2 1 25 4 4 1 2 1 5 8 322
Unit Price 6,000 1,500 2,500 150 31,000 20,000 250 1,500 2,500 90,000 1,500 10,000 1,500 2,000 170,000
Total Price 150,000 150,000 5,000 22 500 62,000 20,000 6,250 6,000 10,000 90,000 3,000 10,000 7,500 16,000 558,250
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Dining Table Round
Dining Table
Chairs
Waiting Chairs
Wall Light
Halogen Lights
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D I N I N G F U R N I T U R E A N D G E N E RA L F I X T U R E S
Portable Emergency Light
Counter Chairs
Generator
Dining Cutlery Set
Dining Plate
Office Tables & Chair
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D I N I N G F U R N I T U R E A N D G E N E RA L F I X T U R E S
Air Conditioning System
Blue Glass Decor
Red Glass Decor
Kitchen Cutlery Set
Sliding Door
Sliding Windows
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BUILDING INTERIOR DESIGN Boulevard Diner assumed to design a restaurant interior , where the customers played their own music inside booths at this pizza restaurant in. The interior design showed projections at both ends of wall. There were suspended mirrors over the counters in the central kitchen. So, the pizza being prepared could be watched by the diners.
There were domes hanging over the booths in the contemporary interior, allowing customers to alter the lighting and plug in their own mp3 players. Customers could call a waiters attention by pressing a button to illuminate the dome above their table.
The contemporary restaurant was built, to celebrate the skill of authentic handmade pizza, to expand the concept of feeding great conversation and to reconnect with the pioneering spirit of the founder
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The restaurant interior involved re-looking at everything from design and furniture, crockery and acoustics, opening hours and uniforms, to all the food, wine and service. The kitchen looked like a stage with all the ingredients on show, and pizzaiolos who do acrobatics with the dough. The restaurants full of cutting edge acoustics, including conversation booths with domes was designed. It aimed for creating the perfect audio environment and talking to one another. It could dim the lights. It also played own music by plugging your ipod into the docking station. The customer wanted to serve, by pressing a light and the dome glows. At either end of the restaurant could be played by the projections. In the toilets, a soundscape could be played. It also had a whole new graphic style. It involved taking the idea of the stripes of the pizzaiolos shirts and using it in surprising ways and creating a new typography based on old newspapers. Children playground with a big shared drawing table, books and interactive games to teach them about food and ingredients was available. The project was developed a new layout for the restaurant, a layout for colour and energy, a layout that putted food first and displayed the food, a layout which there was the chef in the centre.
Boulevard Diner
LAYOUT The layout of the dining room, kitchen space, storage space and counter. Our restaurants allot 40 to 60 percent of the space to the dining area, approximately 30 percent to the kitchen and prep area, and the remainder to storage and office space. Dining area. This is where the company be making the bulk of money. Our dining room design will depend on the concept. The 40 to 50 percent of all sit-down customers arrive in pairs; 30 percent come alone or in parties of three; and 20 percent come in groups of four or more. To accommodate the different groups of customers, we use tables for four that can be pushed together in areas where there is ample floor space. This gives the flexibility in accommodating both small and large parties. Place booths for four to six people along the walls.
Production area. The production area in a restaurant is efficiently designed--the result is a highly organized kitchen and more than top-notch service. We included space for receiving, storage, food preparation, cooking, baking, dishwashing, production aisles, trash storage, employee facilities and an area for a small office where you can perform daily management duties. We Arrange our food production area so that everything is just a few steps away from the cook. The design also allow for two or more cooks to be able to work side by side during the busiest hours.
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The layout of the interior architectural design is in the below figure
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LAND BUILDING REQUIREMENTS The land requirement is around 2,000 sq.ft. in densely populated area where all utilities and facilities are properly available. It is recommended that the fast food outlet be opened on the ground floor of flats or shopping mall wherein the consumer traffic will be a maximum. The more the shop is near the main road the better sales potential it will have.
DEDICATED AREA
REQUIREMENTS
The floor space needs to be carefully allocated to allow for maximum dining space for customers in rush hours. The allocation of space between different sections would be as follows: Details % Square Size Square Feet Feet 63 % 4% 3% 25 % 2% 3% 100% 1,250 80 70 500 30 70 3,500 Civil Works and Dcor Total Cost in (Php) / Square Construction Feet Cost 700 700 800 450 450 450 967,000 875,000 56,000 56,000 225,000 13,500 31,500 1,257,000
Dining Waiting Kids Play Kitchen Office Stores Total
* Includes interior decoration as well as fancy fittings, lightings, hangings etc.
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RENT MODE The proposed premises will be acquired on a rental basis with 6 month deposit and 6 months advance rent after which rent will be payable on a monthly basis. The monthly rent is approximately Rs. 50/ Sq Feet for the ground floor which would amount to Rs. 100,000 per month for the proposed fast food outlet (2,000 Sq Ft.)
RECEPTION AND OWNER OFFICE To allow for maximum space for dining and security concerns (Cash control) the owner should manage the reception counter as well as all cash handling emanating from the tables. Therefore a total of Rs. 50,000 would be required to erect the reception and cash counter along with the take-away order taking booth. The Office Furniture & Equipment will be depreciated at the rate of 10% per annum according to the diminishing balance method for the projected period.
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HUM AN RESOURCES REQUIREMENTS The human resource requirement for the general and management staff are as follows: Designation Number Monthly Salary (Php) 6,000 6,000 5,000 3,000 2,500 6,000 23,000 Total Salary (Php) 6,000 6,000 10,000 18,000 2,500 12,000 54,500
Owners Cashier Chef Cooks Waiters Dishwashers Guard Total
6 1 1 2 6 2 2 18
Considering the size of the proposed establishment it is assumed that the owner would be managing the overall affairs of the fast food setup. He will be required to process and check bills, invoices, receivables management, maintain accounts, etc. for record. The owner will also ensure safe custody of stor e keys. The cashier will only be responsible for receiving payment and handing over change while the owner would be managing the cash drawer for control purposes. It is impor tant to note that many food outlets tend to lose out due to inadequate cash control by the owners especially during rush hours where the counter staff can easily slip out one or two payments.
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PROPER SANITATION Safety and sanitation are the hallmarks of proper kitchen management, both commercial and private. Proper use of kitchen utensils and equipment will reduce the risk of being injured. The most common injuries in a kitchen are cuts and burns.
Proper sanitation helps reduce the opportunity for cross-contamination and the risk of contracting food-borne illnesses. Cross-contamination refers to the transfer of bacteria from one food product to another, such as chopping tomatoes on a board with raw chicken. The most common avenues through which cross-contamination can occur, besides dirty hands, are kitchen utensils, such as knives, cookware and thermometers, and surface areas found on cutting boards, ovens and grills.
It introduce heat or chemicals to kill off bacteria, the ideal water temperature for washing in the kitchen is no lower than 110 degrees Fahrenheit. KI TCHEN UTENSILS SANITATION y Cutting Board - Cutting board with towel and chef's knife
Secure the board with a towel or no-slip material. The editors for "The Taste of Home Cookbook" recommend using a cutting board made of a softer material, such as wood or plastic, to keep the knife sharp and reduce the risk of the knife's edge slipping. Like any kitchen surface area or utensils, a cutting board should be washed in between each task using hot, soapy water. However, the editors at America's Test Kitchen write that a cutting board should be sanitized twice a week using 1 tsp. of bleach to 1 quart of water, or in a dishwasher.
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Knives - "Choking up" on the knife
Knives are essential kitchen utensils, but they need to be sharp. Accidents are more likely to occur when using a dull knife because it requires more pressure to cut. In her book, "30-Minute Meals," Rachael Ray reminds her readers to "choke up on the bat" and grip the handle of the knife where it joins the blade. Your other hand should have its fingertips tucked under the palm to avoid losing them. Cleaning and sharpening also require a presence of mind and an awareness of the blade. Knives should be washed and dried by hand, and not left to soak with other dishes or run through a dishwasher cycle.
Cookware - Boiling pot and saucepan on a range
Pots and pans cook food by conducting and distributing heat to the cooking surface, but handles should stay cool and be oven-safe. Use a dry kitchen towel to wrap the handle if it becomes too hot or is being removed from an oven. Clean using soap and hot water, and avoid harsh chemicals, because of the cookware surface's contact with food.
Oven - Oven unit with top-cook range
Remember, the outside surfaces of an oven are also hot when cooking, especially the door. When using a gas unit, verify the hose is in good working order and inspect it for cracks and other signs of wear. In their book, "The New Grilling Book," Better Homes and Gardens recommends using
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a spray bottle of soapy water to spritz joints and fittings of gas lines looking for any bubbles, which would indicate a leak. Food is typically not placed directly on an oven surface, so using a heavy-duty oven cleaner is not an issue of food safety, as long as the surface is wiped clean.
Grill - 18-inch tongs with grill
Cooking on a grill requires reaching over a surface area that reaches an average temperature of 500 degrees Fahrenheit. Using 18-inch tongs when grilling will reduce the risk of burning yourself. The surface area of a grill when hot is well above the temperature required to kill any bacteria that could cause a food-borne illness. In "The New Grilling Book," Better Homes and Gardens recommends using a brass-bristle brush to loosen the carbon on the grill surface before cleaning with hot, soapy water. Cleaning grills after every use not only prevents grease fires but extends the life of the equipment.
Thermometer - Digital thermometer with detachable probe
Using a calibrated thermometer when cooking ensures food is safe and kept out of the temperature danger zone (40 degrees Fahrenheit to 140 degrees Fahrenheit), reducing the risk of food borne illnesses. Taking temperatures while food is cooking, such as on a grill or in an oven, increases your risk of being burned, and extra caution should be used when performing these tasks. Wash the probe in between temping products to reduce the risk of cross-contamination.
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DISHWASHING SANITATION Food safety is one of the most important tasks given to a restaurant manager and staff; policies and procedures must be followed in order to ensure that food-borne illnesses are not allowed to spread. Handwashing
The most important policy to follow is proper handwashing procedures. Hang a handwashing poster over each sink, and ensure that all team members follow it religiously. y FIFO
When storing food, always follow the FIFO plan: First In, First Out. Newer food is to be stored behind or on the bottom of the stacks, leaving older food more likely to be used first. y Dishwashing
Follow all state laws in regards to dishwashing procedures. Use a three sink method, utilizing wash, rinse and sanitize procedures. Keep test strips nearby to test sanitizer water frequently. y Tables
Tables must be cleaned and sanitized after each customer. Sanitizer water should be kept in separate buckets for this use, and it should be changed frequently.
Sick Employees
Employees with coughs, sneezing or other symptoms should stay home so as not to infect fellow workers.
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Temperature
Use digital thermometers to test food temperature frequently throughout the day. Cold food should be below 40 degrees, hot food above 140. Any food that is not within the desired range should be immediately discarded. KITCHEN SANITATION SERIES Series Narrative Employees in this series perform and/or supervise work involved in the cleaning of dishes and kitchen utensils in a food service unit. They also perform and/or supervise other heavy labor in the food service area and may be involved in the storage of food or kitchen equipment. Maintaining safe and sanitary conditions of all work areas, including kitchens, storerooms and refrigerators, is one of the primary responsibilities for employees in this series. D E S C R I P T I ON S O F L E V E L S O F W O R K Level I: Kitchen Sanitation I Employees at this level perform routine sanitation duties in a food service area. A Kitchen Sanitation I typically 1. Scrapes dishes 2. Operates machines and/or hand washes pots, pans, dishes, and silverware 3. Cleans and polishes silver
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4. Sweeps and dusts food service unit 5. Sets up tables, counters, and trays for service; clears tables and transports soiled dishes to kitchen 6. Maintains equipment and supplies needed in service area; reports equipment failures to the designated supervisor 7. Scours and/or cleans counters, cabinets, tables, kitchen equipment, and fixtures in a food service unit 8. Cleans garbage cans and disposes of garbage 9. Transports dishes, utensils, equipment, supplies to and from proper storage areas 10. Assists in arrangement of dining area/food service equipment 11. Washes, mops, and scrubs floors and washes walls (as required) in kitchen and serving areas 12. Responsible for maintaining supplies of detergents and other cleaning agents 13. Responsible for the storage of cleaned pots and pans 14. Maintains work areas in accordance with industry food safety standards 15. Assists in checking incoming orders against proper forms 16. Assists in counting, weighing, and marking prices and dates on supplies 17. Performs other related duties as assigned
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Level II: Kitchen Sanitation II Employees at this level perform complex sanitation duties in a food service area. A Kitchen Sanitation II typically 1. Supervises, instructs, and plans the work of staff engaged in the sanitation of food service areas 2. Maintains records and makes reports, establishes inventory control, and prepares cost analyses and other reports related to the storage of food, equipment and related supplies 3. Receives, stores, and issues food and equipment 4. Checks incoming orders against proper forms 5. Counts, weighs, and marks prices and dates on supplies 6. Performs duties of previous lower level of series, as necessary 7. Performs other related duties as assigned PERSONAL ATTRIBUTES NEEDED TO UNDERTAKE JOB 1. Knowledge of use and operation of cleaning solutions and equipment 2. Basic knowledge of food sanitation methods 3. Ability to do heavy lifting 4. Ability and willingness to follow instructions
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Level II: Kitchen Sanitation II CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER 1. One year of sanitation experience in the food service industry, such as a restaurant or cafeteria setting
PERSONAL ATTRIBUTES NEEDED TO UNDERTAKE JOB 1. Knowledge of use and operation of cleaning solutions and equipment 2. Knowledge of food sanitation methods 3. Ability to do heavy lifting 4. Ability and willingness to follow instructions 5. Basic mechanical ability
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DISCIPLINARY PROCEDURE SCOPE
The Company Disciplinary Procedure will be used only when necessary and as a last resort. Where possible, informal and/or formal counselling or other good management practice will be used to resolve matters prior to any disciplinary action being taken. The procedure is intended to be positive rather than punitive but takes cognisance of the fact that sanctions may have to be applied in some circumstances.
An employee can discuss any part of this policy with their Union Representative or their Line Manager. They can help clarify an employees rights as well as give guidance and support where it may be needed. Every individual has the right to representation at any point during the disciplinary process.
SUSPENSION
Suspension is not disciplinary action. The purpose of suspension is manifold and can be used when it is necessary to remove a member of staff from the workplace pending an investigation for example, to allow time for a 'cooling down period' for both parties, for their own or others protection, to prevent them influencing or being influenced by others or to prevent possible interference with evidence. Only the Manager in charge of that individual, at that time or their superior, have the authority to suspend an individual.
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An employee suspended from duty will receive written confirmation within three days of: y y y y the reason for the suspension the date and time from which the suspension will operate. the timescale of the ongoing investigation. the right of appeal to the immediate manager of the suspending manager should the suspension last more than 7 days
COUNSELLING
Counselling is an attempt to correct a situation and prevent it from getting worse without having to use the disciplinary procedure. Where improvement is required, the employee must be given clear guidelines as to: y y y y what is expected in terms of improving shortcomings in conduct or performance the time scales for improvement when this will be reviewed the employee must also be told, where appropriate, that failure to improve may result in formal disciplinary action.
A record of the counselling should be given to the employee and a copy retained in their personnel file. It is imperative that any counselling should be followed up and improvements recognised and recorded. Once the counselling objectives have been met, any record of the counselling will be removed from the employees file.
If during counselling it becomes clear that the matter is more serious, then the discussion should be adjourned, and pursued under the formal disciplinary procedure.
PROCEDURE FOR FORMAL INVESTIGATION 1. Formal investigations should be carried out by the most appropriate manager who is not directly involved with the incident being investigated. This manager may involve others to assist with the investigation process. All the relevant facts should be gathered promptly as soon as is practicable after the incident. Statements should be taken from witnesses at the earliest opportunity. Any physical evidence should be preserved and/or photographed if reasonable to do so.
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2. A report should be prepared which outlines the facts of the case. This should be submitted to the appropriate senior manager / Director who will decide whether further action is required. Where appropriate, this report may be made available to the individual and their representative. 3. In most circumstances where misconduct or serious misconduct is suspected, it will be appropriate to set up an investigatory hearing. This would be chaired by the appropriate Senior Manager / Director, who would be accompanied by another manager. The investigating manager would be asked to present his/her findings in the presence of the employee who has been investigated. Witnesses should be called at this stage, and the employee (or their representative) allowed to question these witnesses. The employee has a right of representation at this hearing. 4. Following the full presentation of the facts, and the opportunity afforded to the employee to state his side of the case, the hearing should be adjourned, and everyone would leave the room except the senior manager / Director hearing the case, and the other manager. They would discuss the case and decide which of the following option was appropriate: take no further action against the employee recommend counselling for the employee proceed to a disciplinary hearing
y y y
5. All parties should be brought back, and informed as to which option has been chosen. Should the decision be taken to proceed to a disciplinary hearing, then this may follow on immediately from the investigatory hearing if the following criteria have been met: the employee has been informed by letter that the investigation may turn into a disciplinary hearing, and that he has the right of representation he has been told in advance what the nature of the complaint is, and had time to consult with a representative all the facts have been produced at the investigatory hearing, and the manager / Director is in a position to decide on disciplinary action. the manager should inform the employee and their representative that the hearing would now become a formal disciplinary hearing, and invite them to say anything further in relation to the case.
y y y y
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6. It may be appropriate at this point to adjourn proceedings, whilst necessary arrangements are made for a representative to attend the hearing at the request of the employee. 7. Should anyone who is subject to disciplinary action resign during the course of it, the action will cease unless there are extenuating circumstances which require it's continuance. The subject of the discipline may also request that the disciplinary action continue. WARNINGS
Examples of Minor Misconduct
Below are listed examples of misconduct which may warrant either a Verbal Warning or a First Written Warning. It is stressed however that this list is not exhaustive and that on all occasions a full and proper investigation must take place prior to the issue of a warning. y y y y y y y Persistent lateness and poor time-keeping. Absence from work, including going absent during work, without valid reason, notification or authorisation. Smoking within unauthorised areas. Failure to work in accordance with prescribed procedures. Incompetence. Unreasonable standards of dress or personal hygiene. Failure to observe Company regulations and procedures.
Verbal Warning
A Verbal Warning is appropriate when it is necessary for the manager in charge to take action against an employee for any minor failing or minor misconduct.
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First Written Warning
A First Written Warning is appropriate when : y y y a verbal warning has not been heeded and the misconduct is either repeated or performance has not improved as previously agreed. an offence is of a more serious nature for which a written warning is more appropriate. the recurrence or accumulation of an offence/offences, if left, will lead to more severe disciplinary action.
Examples of Gross Misconduct
Listed below are examples of misconduct which may be considered to be Gross Misconduct and may warrant a Final Warning, Demotion or Dismissal. It is stressed however that this list is not exhaustive and that on all occasions a full and proper investigation must take place prior to the issuing of a Final Warning, Demotion or Dismissal. y y y y y y y y y y Theft, including unauthorised possession of Company property. Breaches of confidentiality, prejudicial to the interest of the Company, Being unfit for duty because of the misuse/consumption of drugs or alcohol. Refusal to carry out a management instruction which is within the individuals capabilities and which would be seen to be in the interests of the Company. Breach of confidentiality / security procedures. Physical assault, breach of the peace or verbal abuse. False declaration of qualifications or professional registration. Failure to observe Company rules, regulations or procedures. Wilful damage of property at work. Incompetence or failure to apply sound professional judgement.
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Final Written Warning
A Final Written Warning is appropriate when : y y an employee's offence is of a serious nature falling just short of one justifying dismissal. an employee persists in the misconduct which previously warranted a lesser warning.
Downgrading or Transfer to another Post
This action is appropriate when : y previous attempts, via the disciplinary procedure, to rectify a problem have failed and this is a final attempt to solve a problem without having to dismiss an employee. an employee is considered by the Manager of the department to be incompetent or otherwise unfit to fulfil the duties for which he is employed but where dismissal is not thought to be appropriate.
Dismissal
Dismissal is appropriate when y y an employee's behaviour is considered to be Gross Misconduct. an employees misconduct has persisted, exhausting all other lines of disciplinary procedure.
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Time Scales for the expiry of Warnings
Warnings issued to employees shall be deemed to have expired after the following periods of time.
y y y
Verbal Warnings: 6 months First Written Warnings: 12 months Final Written Warnings: 18 months (or as agreed and recorded at the hearing)
These time scales remain provided that during that period, no further warnings have been issued in respect of the employee's conduct.
LETTER OF WARNING
All Warnings must contain the following information : y y y y y y The letter must be issued within 7 days of the date of the disciplinary hearing. The nature of the offence and where appropriate, that if further misconduct occurs, more severe disciplinary action will be taken. The period of time given to the employee for improvement. The employees right to appeal to the manager directly above that of the one issuing the warning. A copy of the warning and any supporting documentation must be attached to the individuals personnel file. The employee must also receive a copy of the warning which in the case of any written warning will be sent to their home address by recorded delivery if not handed to them in person. In the case of a final written warning, reference must be made to the fact that any further misconduct will lead to dismissal, and that the employee has the right of appeal, and to who they can make that appeal.
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The letter confirming dismissal will contain the following information: y y APPEALS The reason for dismissal and any administrative matter arising from the termination of their employment. The employees right of appeal and to whom they should make that appeal
Every employee has the right to appeal against the outcome of a disciplinary hearing. The basis of an appeal should normally relate to one of the following areas: y y y y that the Companys' Procedure had not been followed correctly. that the resulting disciplinary action was inappropriate. that the need for disciplinary action was not warranted. that new information regarding disciplinary action has arisen
An appeal should be put in writing to the HR Department / Head Office. The letter of appeal may be constructed by the employee or their representative. The letter should contain the grounds for appeal and should be lodged within 10 days of receipt of the warning / dismissal letter.
An appeal will be arranged within 20 working days of receipt of the appeal letter. Appeals against Verbal and First Warnings In the case of verbal and first warnings, the appeal will be heard by the manager next in line to the one who issued the warning. Appeals against Downgrading, Final Warnings and Dismissal
The hearing and determining of appeals against final warnings and dismissal will be heard by the appropriate Director or Chief Executive. They may also involve another senior manager / Director not previously involved with the case
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FINANCIAL ANALYSIS
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FINANCIAL ANALYSIS AND KEYASSUMPT IONS The project cost estimates for the proposed fast food outlet have been formulated on the basis of discussions with relevant stakeholders and experts. The cost projections cover the cost of land, building, inventory, equipment including office furniture etc. The specific assumptions relating to individual cost components are given as under:
R E V E N U E A N D C O S T P R O J E C T I ON The Sales are expected to increase by 15% every year while the cost of raw materials is assumed to increase by 10%. The 15% annual increase in revenue is expected to result from a part increase in population increase and part increase in product price.
The prices used to calculate the gross revenue earned are based on the billing rate at which the entrepreneur will charge the customer. The pr ices are also inclusive of the General Sales Tax. Furthermore it is assumed that the following sales breakup will form the revenue streams for the fast food outlet: Revenue Stream Dine In Take Away Home Delivery Total % of Total Sales 60% 20% 20% 100 %
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The minimum delivery order size is assumed to be Php 250/- per order with 3 delivery riders being employed at the charge out rate of Php 25 per delivery order wherein no transportation fuel is provided by the fast food outlet. For Take Away and Home Delivery another 1% of sales added cost due to packing is assumed.
RENT COST The rent for the assumed premises will be Php 100,000/- per month. It is assumed that Php1,200,000 will be given in advance before possession of premises. This will include 6months deposit and 6 month advance rent. The rent would be payable on a monthly basis and is expected to increase at the rate of 10% per annum for the projected period.
UTILITIES REQUIREMENTS The following table presents the assumed breakup of utilities on a monthly basis. Utility Electricity Water Gas Telephone Total Monthly Charges 25,000 2,000 15,000 10,000 52,000
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As depicted above the most of the fast food machines require considerable gas dur ing the preparation process. The preheating procedure of the equipment before commencement of preparation also consumes considerable gas. It is assumed that utilities expenses will be increased by 10% every year.
D E P R E C I A T I O N O N B U I L D I N G A N D E Q U I P M E N TS Depreciation on Shop, Equipment, Machinery and Fixtures is assumed to be at the rate of 10% per annum based on the diminishing balance method for the projected period.
W O R K I N G C A P I T A L A N D P R E O P E R A T I N G C O S T It is estimated that an additional amount of approximately Rs. 1,036,000 will be required as cash in hand to meet the working capital requirements / contingency cash for the initial stages. The requirement is based on the rent, utilities and salaries expenses for at least four months and 3 days raw material inventory. The following table gives the break up. Item Utilities Salaries Raw Material Inventory Rent Total Item 4 Months Cost (Php) 208,000 358,000 70,000 400,000 1,036,000
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The provision for pre operating costs is assumed to be Php 50,000 which will be amortized equally over a 5 year period.
ACCOUNT RECEIVABLES All sales will be made strictly on cash basis. It is not advisable to operate a fast food restaurant on credit basis.
MISCELLANEOUS EXPENSES A monthly figure of Php 6,000 (200 per day) is assumed to be incurred for miscellaneous expenses which are expected to increase at the rate of 10% per annum for the projected period. FINANCIAL CHARGES It is assumed that long-term financing for 5 years will be obtained in order to finance the fast food setup which would mainly include construction & dcor of Building, Purchase of machinery & equipment, purchase of inventory etc. This facility would be required at a rate of 15% (including 1% insurance premium) per annum with 60 monthly installments over a period of five years. The installments are assumed to be paid at the end of every month. TAXATION The tax rate applicable to sole proprietorship is the same as that of the salaried individual. Therefore, we are assuming that the tax rate would be the same for the proposed fast food setup.
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COST OF CAPITAL The cost of capital is explained in the following table:
Particulars Required return on equity Cost of finance Weighted average cost of capital
Rate 20.0 % 15.0 % 17.5 %
O W N E R S W I T H D R A W A L It is assumed that the owner with withdraw from the business once the desired profitability is reached from the start of operations. The amount would depend on business sustainability and availability of funds for future growth.
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K E Y A S SU M P T I O N S Item Sales Increase Increase in Cost of Raw Materials Increase in Staff Salar ies Increase in Utilities Increase in Rent Increase in Office Expenses Debt / Equity Ratio Depreciation Shop Building & Fixtures Kitchenware & Machinery Furniture Equipment Annual Maintenance Cost Raw Food Inventory - Meat Raw Food Inventory - Spices & Sauce Lease Period Lease Installments Financial Charges (Lease Rate) Tax Rate 10 % per annum (Diminishing Balance) 10 % per annum (Diminishing Balance) 10 % per annum (Diminishing Balance) 2.5% of Written Down Value 3 Days 7 Days 5 Years Monthly 15 % per annum Income Tax on Salaried Individuals Assumptions 15 % per year 10 % per year 10 % per year 10 % per year 10 % per year 10 % per year 50 : 50
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MANAGEMENT ANALYSIS
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JOB DESCRIPTION AND JOB SPECIFICATION General Manager
Job Description Ensures that matters related to finance and transactions within his supervision. Manage and utilize the funds and expenditures of the various operations carried out by the firm. y Expected to act as liaison between the management and the employees/staff.
y y
Job Specification A graduated of Business administration Major in Management with at least 3 years of experience in any managerial position. y y y y Preferably 24-35 years of age. Male or Female. Must have pleasing personality. Single status preferred. Proven ability to lead, train, motivate, evaluate, mentor, and direct employees to achieve desire goals. y Organize revenue, and quality focused.
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Finance Department Head
Job Description Establish, maintain, and coordinate the implementation of accounting and accounting control procedures. y Prepare and review budget, revenue, expense, payroll, invoices and other accounting documents. y Resolve accounting discrepancies.
Job Specification
y y y y
Graduate of Bachelor of Science in accountancy. Must be a certified Public Accountant. At least 2 years of experience. Male or Female.
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Production Department Head
Job Description Responsible for daily, weekly and monthly supervision in every production procedures Monitors the production of food and products. Monitors cook and chefs capability of doing work Adheres all the production materials including raw meats and vegetables.
y y y y
Job Specification
y y y y y
Graduate of BSBA major in Management. Highly motivated. Male or Female. 25 to 35 years of age. Must be single.
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Operation Department Head
Job Description Responsible for daily operations of the business. Monitors daily sales. Monitors employee performances. Secure every transactions.
y y y y
Job Specification
y y y y y
Graduate of BSBA major in Management. Highly motivated. Male or Female. 25 to 35 years of age. Must be single.
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Marketing Manager
Job Description Executes all promotional activities. Maintain Public Relation. Performs related work as required. Assist in marketing research. Coordinate regarding promotional activities. Maintain Marketing plan flowchart.
y y y y y y
Job Specification
y y y y y y y
Graduate of BSBA major in Marketing Management. At least 2 years experience. Male or Female. Must be pleasing personality. 24-35 years old. Good verbal and written communication. Must be single.
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Human Resource Department Head
Job Description Provides administrative support to HR Department Files, Maintenance, scheduling and other support as needed. y y y y y y Responsible for hiring and interview of the applicants. In charge of the employees selection. Prepares job offers. Maintain filing for active and terminated employees and employment application. Prepares employee ID badges. Audits HR files.
Job Specification Graduate of BSBA major in Human Resource Management. Two (2) years experience. Highly motivated. Male or Female. 24-35 years of age.
y y y y y
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Cashier Job Description
y y y y y
Receive payment from customers. Receive the amount of purchase in form of cash, check, credit cards, or automatic debits. At the end of the day, calculate the total payment. Perform sorting, counting and wrapping currencies and coins. Make sure that enough cash is available at the counter.
Job Specification
y y y y y y y y
Must be a graduate of any 2 or 4 year course. Knowledge in basic Mathematics. Good analytical skills. Must have good communication skills knowledge in speaking English. Must be highly motivated and must be keen to details. Must be trustworthy. Must have pleasing personality. Must be single.
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Chefs Job Description
Inspect food preparation and serving areas to ensure observance of safe, sanitary foodhandling practices.
y y y
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.
y y
Portion, arrange, and garnish food, and serve food to waiters or patrons. Regulate temperature of ovens, broilers, grills, and roasters.
Job Specification y y y College Graduate, Bachelor of Science in Culinary An applicant must have interest in food and its different variety. He must have thorough knowledge about all the ingredients used in the food and their perfect combination. y He must have good communication and organizational skills so that he can look after his juniors. y He must be creative enough so as to experiment with new dishes and taste.
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Cooks y y y y Substitute for or assist other cooks during emergencies or rush periods. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage. y Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. y y Coordinate and supervise work of kitchen staff. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Job Specification y y y College Graduate, Bachelor of Science in Culinary An applicant must have interest in food and its different variety. He must have thorough knowledge about all the ingredients used in the food and their perfect combination. y He must have good communication and organizational skills so that he can look after his juniors. y He must be creative enough so as to experiment with new dishes and taste.
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Servers Job Description Carry food, silverware, and/or linen on trays, or use carts to carry trays. Place food servings on plates and trays according to orders or instructions. Prepare food items such as sandwiches, salads, soups, and beverages. Examine trays to ensure that they contain required items. Load trays with accessories such as eating utensils, napkins, and condiments. Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed. Remove trays and stack dishes for return to kitchen after meals are finished. Take food orders and relay orders to kitchens or serving counters so they can be filled.
y y y y y y
y y
Job Specification y y y y y y At least high school graduate. Preferably 18-27 years of age. Male or Female. Single. Physically fit. Must have a good character.
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Dishwashers Job Description
y y y y
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.
y y y y y y y
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. Place clean dishes, utensils, and cooking equipment in storage areas. Prepare and package individual place settings. Sort and remove trash, placing it in designated pickup areas. Sweep and scrub floors.
Job Specification y y y y y y At least high school graduate. Preferably 18-27 years of age. Male or Female. Single. Physically fit. Must have a good character.
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Security Guards y Patrol industrial and commercial premises to prevent and detect signs of intrusion and ensure security of doors, windows, and gates. Answer alarms and investigate disturbances. Monitor and authorize entrance and departure of employees, visitors, and other persons to guard against theft and maintain security of premises. Write reports of daily activities and irregularities, such as equipment or property damage, theft, presence of unauthorized persons, or unusual occurrences. Circulate among visitors, patrons, and employees to preserve order and protect property. Warn persons of rule infractions or violations, and apprehend or evict violators from premises, using force when necessary. Operate detecting devices to screen individuals and prevent passage of prohibited articles into restricted areas. Inspect and adjust security systems, equipment, and machinery to ensure operational use and to detect evidence of tampering. Monitor and adjust controls that regulate building systems, such as air conditioning, furnace, or boiler.
y y
y y
Job Specification y y y y y Must posses Guard Card Certificate Preferably 18-27 years of age. Male Single. Physically fit. Must have a good character.
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BOULEVARD DINER COMPANY CORE VALUES The whole administrators, personnel and staff of Boulevard Diner Corporation are endowed with the following company core values. 1. Accountability- Responsibility of our actions that influence the lives of our customers and fellow workers.
2.
Balance- Maintaining Healthy life and work balance for workers.
3.
Collaboration-Collaborating within and outside the company to give the best.
4.
Commitment-Commitment to roll great product, service and other initiatives that impact lives both within and outside the organization.
5.
Community- A sense of responsibility and contribution to society that define our existence.
6.
Consistency-Be consistent in offering the best for wonderful experience.
7.
Diversity- Respecting the diversity and giving the best of the composition.
8.
Efficiency- Being efficient and effective in our approach to give best solution each time.
9. 10.
Empowerment- Empowering the employees to take initiative and give the best.
10. Fun- Having fun and celebrating small successes in our journey to achieve big.
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11. Innovation- To come out with new creative ideas that have the potential to change the world.
12. Integrity-To act with honesty and integrity without compromising the truth.
13. Leadership- The courage to lead from front and shape future.
14. Ownership- Taking ownership of the company and customer success.
15. Passion-Putting the heart and mind in the work to get the best.
16. Quality-Giving the best and unmatched results for all round satisfaction.
17. Respect-Giving due respect to self and others and maintain the environment of team work and growth.
18. Risk Taking- Encouraging self and others to take risk for a bright future.
19. Safety- Ensuring the safety of people and making sure to give them trouble free experience.
20. Service Excellence- Giving the best and world class service and achieving excellence each passing day.
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SOCIAL AND ETHICAL ANALYSIS
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Boulevard Diner
Ethics and Social Responsibility The hotel and restaurant industrys contribution to the Philippine economy grew from 1.29% to the 1994 gross domestic product (GDP) to 1.35% in 1998, a 4.6% increase. In terms of the gross national product, the sectors contribution went up slightly, 1.6%, from 1.26% in 1994 to 1.28% in 1998. The hotel and restaurant industry continued to employ about 1% of the countrys labor force
Ethics are talked about frequently and addressed in the news when unethical decisions are found. Sadly, people do not hear about ethics when others are engaging in ethical behavior on a daily basis. Keep in mind that things that are not illegal may be unethical. Ethics are an individual belief system that consists of knowing what is right and wrong. Ethics can vary person to person. Ethics is in part analyzing decisions, beliefs, and actions. Within the business context, businesses are expected to have good ethical values and act socially responsible. The problem is that the ethics of a business is a mixture of individual sets of ethics. This is why it is important to have good individuals as
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Boulevard Diner
employees. It is also equally important that when you go to work somewhere that you feel like you share the values of those you work with. Ethics is not just talking about the right thing. It is doing what is right in every decision that is made. Social responsibility can be an example of ethical behavior. It is enhancing society in general. However, a business cant afford to go around doing good deeds if there is no potential pay off. If the business were to loose too much money, then it would cease to exist, hurt customers, and leave employees jobless. There are some that argue that social responsibility is shown only when companies go beyond what is optional, and really intend to create a benefit for others besides the company. Additionally, some companies may not benefit from some forms of social responsibility. These businesses should focus on what they do best as a business and give back what they can. Examples of socially responsible behavior range from projects that raise money for research on diseases, raising money for the needy, requiring workers to volunteer within the community, recalling products that may be dangerous, promoting recycling, and offering free services to the disadvantaged. There are innumerable ethical dilemmas that may arise in a business setting. Some of them are more obvious while some of them are more obscure. There is a simple
Boulevard Diner
basis that helps keep decisions in perspective. Businesses should operate in a manner that is legal, profitable, ethical, and within social norms. By being within social norms means that you need to use society to gauge if your decisions are appropriate. Some cultures would define what is ethical differently from other cultures. Due to the fact that all businesses need to be profitable, sometimes there is an over emphasis on making more money. Social norms should govern what is appropriate to compensate individuals as well as to charge customers. Profit expectations and goals should not require a business to cut corners in an unethical way or to misrepresent or twist facts. Then where do ethics come from? People begin to develop their internal beliefs from the time they are small children. Factors such as the conditions that an individual grows up in affect the way that they see the world. For example if a child was raised in a household with a lot of violence, they might feel that fighting is okay. The beliefs of the peers around you may influence how you see things. It is human nature to want to belong and some are more apt to give into peer pressure. People have a lot in common with their peers due to similar values in the first place. However, it is hard to find two people that feel exactly the same about every situation. Some people would feel that if they found
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Boulevard Diner
money that they should be able to stick it in their pocket and keep it. Others would feel as if they should take it to the lost and found area. Keeping money that you find on the ground in a public place is not illegal, but some people would not be able to benefit from a situation while the person who lost it could be potentially found. Powerful situational factors may cause people to compromise their values and resort to measures that they would not normally take. If someone is having financial problems, then they are more likely to steal. An individual that is very angry with another person may have a hard time being objective and fair. Then why do people engage in unethical behaviors? Many people feel that they wont be caught. An employee that steals a few dollars out of petty cash may eventually result to taking large amounts of cash if they are never caught. Someone with lots of authority may feel like they can cover their tracks by lying to subordinates. Some people are unethical because they can justify what they are doing. If an employee sees other people not being punished for unethical behavior, then they may feel like they should be able to do it to. Some individuals make a poor choice and instead of coming clean about it feel the need to make more choices to cover it up. Once bad decisions are made, they tend to get worse until they are eventually caught. The biggest reason people are
Boulevard Diner
unethical is because they feel that they can gain from it, or that they need to hide something that can hurt them. There are many things that an organization can do to facilitate good ethical behaviors. One of the best things to do is to make sure that the underlying culture of an organization promotes strong values. People should not be punished for coming forward with problems. As a matter of fact, workers should be allowed to communicate problems anonymously. Some organizations have a phone number to call or a suggestion box. Always allow employees to share any ethical concerns with authority above them when there are ambiguities about the right thing to do. Include a code of ethics as a written document for employees to read. Develop brochures, mission statements, and other media that express the company beliefs. Higher authorities within the organization should possess the beliefs and demonstrate the values that they want to see their employees have. Another method for implementing ethical conduct is to make sure that unethical conduct cant occur. The ability to safeguard resources is an important function of internal controls. Examples of internal controls are to make sure that more than one employee works with cash and accounting related materials. This way there is more than one person who knows what is going on and can identify theft. Other methods are to
Boulevard Diner
require signatures, to lock up valuables, use security cameras, have employees rotate jobs, and randomly check employee work. The more secure your business is, the less likely that individuals within the organization will make unethical decisions.
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Boulevard Diner

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Population Pyramid 1998 & 2020

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

KITCHEN TOOLS A N D EQUIPMENT

New Broast Machine GGG

Deep Well Frier

Keg Racks & Shelves

Where want you want to eat is in the Boulevard

KITCHEN TOOLS A N D EQUIPMENT

Ice Cream Maker

Where want you want to eat is in the Boulevard

Quantity 25 100 2 150 2 1 25 4 4 1 2 1 5 8 322

Dining Table Round

Where want you want to eat is in the Boulevard

Portable Emergency Light

Dining Cutlery Set

Office Tables & Chair

Where want you want to eat is in the Boulevard

Air Conditioning System

Blue Glass Decor

Red Glass Decor

Kitchen Cutlery Set

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

The layout of the interior architectural design is in the below figure

Where want you want to eat is in the Boulevard

Dining Waiting Kids Play Kitchen Office Stores Total

* Includes interior decoration as well as fancy fittings, lightings, hangings etc.

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Owners Cashier Chef Cooks Waiters Dishwashers Guard Total

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard

Knives - "Choking up" on the knife

Cookware - Boiling pot and saucepan on a range

Oven - Oven unit with top-cook range

Where want you want to eat is in the Boulevard

Grill - 18-inch tongs with grill

Thermometer - Digital thermometer with detachable probe

Where want you want to eat is in the Boulevard

Where want you want to eat is in the Boulevard