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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
Jheyans is a partnership type of business, sells pinoy food, other beverages with an
entertainment to be enjoyed for relaxation. The Jheyans will be located at Labasan San
Pedro Street Morong, Rizal.
The Jheyans 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 Jheyans 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 Jheyans 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 Jheyans 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 Jheyans 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 customers 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.

Owner/s

General
manager

Maintenance

Waiter

Bus boy

Cook

Cashier

Dish washer

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
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 Jheyans
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 Type

Portion
Size

Table
Portio
n

Batc
h
Size

Shrimp
Tempura

Freezer

10

20

10

Beef
siomai

Freezer

10

20

Pork
Siomai

Freezer

10

20

Freezer

10

20

Utensils

Work
Surface

Large
Equipment

Holding
Equipment

Wash
Fry

Spatula

Kitche

Fryer

Dinner

10

Prepare
Steam

Drain
pan

n
Kitche

Steame

plate
Dessert

10

Prepare
Steam

Drain
pan

n
Kitche

r
Steame

plate
Dessert

Wash
Fry

Spatula

n
Kitche

r
Fryer

plate
Dinner

Drain
Mixing

Spatula

n
Kitche

Stove

plate
bouillon

10

Calamare
s
Cabinet
Nido Soup

20

10

Process
Required

Cabinet

20

10

Corn Soup
Egg Drop
Soup

Cabinet

Spicy Beef
Noodle
Soup
Vegetable
Salad

Cabinet

Refrigerate
d

20

Coleslaw
Salad

Refrigerate
d

20

10

20

10

Green
Salad
with
Tocino
Corn
Potato
Salad
Adobong
Manok
Adobong
Baboy

20

10
10

10

Spatula

n
Kitche

Stirring
Boiling

Spatula

n
Kitche

Stove

Heating
Boiling
Drain
Wash
Chop
Mixing
Slice
Mix

Spatula

n
Kitche

cup
bouillon
cup

Stove

bouillon

Mix

Drain
pan

Refrigerate
d
Refrigerate
d

20

Freezer

20

Freezer

Grilled
liempo

Freezer

Fried
chicken

Freezer

Crispy
pata

Freezer

Beef steak

Freezer

Sisig pork

20

Boiling
Mixing
Stirring

Freezer

20

1
1

20

10

10

10

10

Boiling

Marinate
Simmer
Saut
Mix
Marinate
Boil
Fry

cup

Drain
pan

Kitche

Salad

plate

Drain
pan

Kitche

Salad

n
Kitche

plate
Salad

plate

Drain
pan

Kitche

Salad

plate

Knife
Bowl

Kitche

Knife
Bowl

Kitche

Spatula
Kettle

Kitche

20

10

Fry

Spatula
Kettle

20

10

Fry

Spatula
Kettle

20

20

10

10

Stove

cup
bouillon

Marinade
Boil

Spatula
Kettle

Grill

Spatula

Stove

Dinner
plate

Stove

Dinner
plate

Griller

Dinner

n
Kitche

Fryer

plate
Dinner

n
Kitche

Fryer

plate
Dinner

Stove

plate
Dinner

n
Kitche
n
Kitche

plate
Stove

Sizzling

Chicken

Freezer

20

10

Sisig
Tuna Sisig

Freezer

Leche
flan

Freezer

Buko
Salad

Freezer

20
1

Banana
Split

Refrigerate
d

Cassava
cake

Refrigerate
d

Ice tea

Refrigerate
d
Refrigerate
d

Mango
shake

Refrigerate
d

Pine
apple
juice

Refrigerate
d

Buko
juice

10

Mix
Grill
Mix

Kettle
Spatula
Kettle

Grill
Mix

Spatula
Kettle

20

10

Mix
Boil

Llanera

20

10

Mix

Mixing
Bowl

20

20

20

20

20

20

10

10

10

10

Microwav
e
Slice
Sprinkle
Pre-heat
oven
Mix
Mix

Mix

Mix

Mix

Spoon
Knife

n
Kitche
n
Kitche
n
Kitche
n
Kitche

Stove

Plate
Sizzling

Stove

Plate
Sizzling

Steame

Plate
Dessert

Plate
Dessert

n
Kitche

plate
Dessert

plate

Mixing
Bowl

Kitche

Oven

Dessert

plate

Mixing
Glass

Kitche

Rock

glass

Mixing
Glass

Kitche

Rock

glass

Mixing
Glass

Kitche

Mixing
Glass

Kitche

Blender

Rock
glass

Machineries and Equipment:


Quantity
2
1
5
1
1
2

Equipment
Fryer
Griller
Gas Stove
Oven
Steamer
Blender

Description
New
New
New
New
New
New

Unit Cost
3,100.00
7,000.00
1,000.00
10,000.00
8,000.00
699.00

Total

Total Sale
6,200.00
7,000.00
5,000.00
10,000.00
8,000.00
1,398.00
37,598.00

Furniture:
Furniture and
Fixtures
Tables
Chairs
(Palo china)

Quantity

Description

Unit Cost

Total Cost

New

5,000

35,000.00

New

3,000.00

27,000.00

Grand Total

Work force:

62,000.00

STAFF

SALARY

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

Product
Shrimp
Tempura
Beef Siomai
Pork Siomai

Beginning
Balance
150
30
30
30

Calamares
20
Nido Soup
20
Corn Soup
Egg Drop Soup
Spicy Beef
Noodle Soup
Vegetable
Salad
Coleslaw Salad
Green Salad
with Tocino

30
100
100
100
100
100

Corn Potato
Salad
150
Adobong
Manok
Adobong
Baboy
Grilled liempo
Fried chicken
Crispy pata
Beef steak
Sisig pork
Chicken Sisig
Tuna Sisig
Leche flan
Buko Salad

150
100
100
150
150
150
150
150
80
50

Quantity

Unit Cost

Total Cost

Banana Split
Cassava cake

80
50
100

Ice tea
80
Buko juice
Mango shake

80

Pine apple
juice

80

Daily Sales:

Product

Shrimp Tempura
Beef Siomai
Pork Siomai

No. of
Buyers
30
30

Quantity to
be Sold
20
20

120
100

Total Market
Demand
2400
2000

30

20

120

2400

30

20

100

2000

Price

Calamares
Nido Soup

Corn Soup
Egg Drop Soup
Spicy Beef Noodle Soup
Vegetable Salad
Coleslaw Salad
Green Salad with Tocino

30
30

20
20

120
100

2400
2000

30
30

20
20

120
100

2400
2000

30

20

120

2400

30

20

100

2000

30
30

20
20

120
100

2400
2000

30
30

20
20

120
100

2400
2000

30
30

20
20

120
100

2400
2000

30
30

20
20

120
100

2400
2000

Mango shake

30

20

120

2400

Pine apple juice

30

20

100

2000

Corn Potato Salad


Adobong Manok
Adobong Baboy
Grilled liempo
Fried chicken
Crispy pata
Beef steak
Sisig pork
Chicken Sisig
Tuna Sisig
Leche flan
Buko Salad
Banana Split
Cassava cake
Ice tea

Buko juice

Yearly Sales:
Quantit
y

Unit
Cost

Sellin
g
Price

Total
Cost

Total
Sales

Profit

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
10,800

90
80

120
100

972,000
864,000

1,296,000
1,080,000

324,000
216,000

10,800
90
10,800
ssss80
Grand Total

120
100

972,000
864,000
25,704,00
0

1,296,000
1,080,000
33,264,000

324,000
216,000
7,560,00
0

Income Statement:
Sales
Less: Cost of Sales
Electricity Bill
Salary and Wages
Water Bill
Adapted Land Area
Electrical Plumbing
Communication Expense
Permit Bill

P33,264,000
P25,704,000
60,000
720,000
12,000
900,000
100,000
36,000
12,000
Net Income

Balance Sheet:

Jheyans
BALANCE SHEET

27,544,000
5,720,000

MAY 1, 2016
Assets
Current Assets
Cash
Fixed Assets
Machines and Equipment
Adopted Land Area
Electrical Plumbing
Furnitures and Fixtures
Supplies
Raw Materials
Total assets
Capital

P1,043,000
P67,400
P1,000,000
P311,335
P49,000
P28,925
P340
P2,500,000
P2,000,000

Liabilities
Total liabilities and Capital

Assets
Current Assets
Cash

P500,000
P2500,000

P3,332,160.00

Supplies
Non-current Assets
Furniture and Fixtures
Machine
and

3,130.00

P3,329,030.00

21,300.00
235,000.00

256,300.00

Equipment
Total Assets
Liabilities and Owners
Equity
Noncurrent Liability
Utility Expense
Electricity Bill
Water Bill
Owners Equity
Angelica,
CapitalEnding
Shulamite,

Capital-

Ending
Total and Owners Equity
Operating Activity
Collection
Service Income

P3,072,730.00

60,000.00
24,000.00

84,000.00

1,798,000.00
1,798,000.00

3,596,000.00
P3,512,000.00
P4,032,000

Cash Payment of:

Personnel Salary
Electric Bill
Internet Connection

60,000
5,000
2,000

Water bill

1,000

Permit

3,000

Investing Activities
Cash Payment of:

Machines and Equipments


Adopted Land Area
Electrical Plumbing
Furnitures and Fixtures

P67,400
P1,300,000
P2,75,335
P49,000

Supplies
Raw Materials

P28,925
P340

Investment
Net Increase in Cash
Add: Cash Beginning
Cash end of the year

3,000,000
P3,104,620
0
P3,104,620

Map

Jheyans

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%

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