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CHAPTER 1: BACKGROUND OF STUDY
INTRODUCTION
In 1765, a Paris soup vendor, A. Boulanger, advertised restaurers, or
restoratives, and offered choices from a menu of dishes at his modest
establishment. Previously, inns and other public rooms had served paying guests,
but Boulanger, the soup entrepreneur, is credited with making the restaurant the first
public place where any person could choose from a menu listing a variety of food
dishes.
When the French Revolution brought down the aristocratic houses, displaced
kitchen staff members opened their own restaurants. Fine dining halls and
restaurants flourished during the late 1700s, and by the early 1800s Paris had more
than 500 restaurants.
In the United States, a cafeteria-style restaurant opened for gold miners
during the 1849 gold rush in San Francisco. The cafeteria offered the miners an
opportunity to choose food from the counter and pay for their meal before sitting
down to eat.
By the beginning of the 1900s, the country's first diners had opened, as well
as the precursors to fast food restaurants. Fast food offered quick service and a
limited menu. In 1955, in Des Plaines, Illinois, the first McDonald's opened.
McDonald's was to become the most extensive fast food franchise in the world.
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The restaurant and food service industry is the largest employer in the private
sector, and it continues to get larger every year. In 2014, the restaurant industry
comprised 990,000 locations and employed 13.5 million workers, according to the
National Restaurant Association.
Restaurants may be classified or distinguished in many different ways. The
primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the
cuisine (e.g. Italian, Chinese, Japanese, Indian, French, Mexican, Thai) and/or the
style of offering (e.g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant
or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on
factors including speed (see fast food), formality, location, cost, service, or novelty
themes (such as automated restaurants).
Restaurants range from inexpensive and informal lunching or dining places
catering to people working nearby, with modest food served in simple settings at low
prices, to expensive establishments serving refined food and fine wines in a formal
setting. In the former case, customers usually wear casual clothing. In the latter
case, depending on culture and local traditions, customers might wear semi-casual,
semi-formal or formal wear. Typically, at mid- to high-priced restaurants, customers
sit at tables, their orders are taken by a waiter, who brings the food when it is ready.
After eating, the customers then pay the bill. In some restaurants, such as workplace
cafeterias, there are no waiters; the customers use trays, on which they place cold
items that they select from a refrigerated container and hot items which they request
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from cooks, and then they pay a cashier before they sit down. Another restaurant
approach which uses few waiters is the buffet restaurant. Customers serve food onto
their own plates and then pay at the end of the meal. Buffet restaurants typically still
have waiters to serve drinks and alcoholic beverages.
Significance of the Study
To Government
This study is significant to the government because it will help the government by
introducing a new basis concept of competitive hospitality firm that would pay right
taxes at the right time. This proposal study also help to increase the tourisms and
economics impacts to our society .
To Businessmen
This study is significant to businessmen because it may serve as a reference
material to those who are planning to extend their conceptualize business in
hospitality industry
To Customer
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This study is significant to the customers because the Pristine
Kitchenette will serve a unique and good quality food, service, products and
standard operations.
To the Students of University of Makati
This study is significant to the University of Makati because it will bring
another achievement for the students of the school. This study will serve as a
reference for their future of creating a feasibility study.
OPERATIONAL DEFINITION OF TERMS
RESTAURANT- a business establishment where meals of customers are mostly,
the food ingredients are fresh and naturally coming from their own greenhouse.
GREENHOUSE- a part of a building restaurant business and that is used for
growing of the different types of vegetables that are used as the primary ingredients
of the restaurant.
PARTNERSHIP a legal relation existing between two or more persons
contractually associated as joint principals in a business
PRISTINE one of the kind of restaurant business that is serve a freshly and natural
type from other restaurant.
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RAW MATERIAL the basic material that can be used to make or create something
MARKETING act of satisfying the needs and wants of the consumers
PRODUCT an item that aims to satisfy the needs and wants of a person
CONSUMER regular consumer of a certain product or services
SIGNIFICANT very important
PROPONENTS a person who argues for or supports something
PARTNERSHIP a legal relation existing between two or more persons
contractually associated as joint principals in a business
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CHAPTER 2 : MANAGEMENT ASPECTS
Project Proponents
NAME KIND OF ADDRESS PERCENT OF

PARTNER OWNERSHIP
AMADO, PARTNERSHIP 4165 BOUGAINVILLA 13%(Php300,000.00)

EMMANUEL ST. P6-B LOWER
BICUTAN TAGUIG
CITY
BANDEJA, PARTNERSHIP BRGY. 12% (Php250,000.00)

MARY PINAGSAMA,TAGUIG
JOEDELYN CITY
BIAGO , PARTNERSHIP 7092 MAGSAYSAY 13% (Php300,000.00)

GRACE ST. SOUTH CEMBO ,
MAKATI CITY
CALARION, PARTNERSHIP 3143 VISITA ST. 13% (Php300,000.00)

REGINE BGRY. STA.CRUZ
MAKATI CITY
ESTIAMBA, PARTNERSHIP 2318 ARELLANO ST. 13% (Php300,000.00)

JAMAICA STA ANA MANILA
GAMALO, PARTNERSHIP 37C A LUNA ST. 12%(Php250,000.00)

ALYSSA WEST REMBO
YASMIN MAKATI CITY
PANALIGAN, PARTNERSHIP BLK. 133, LOT2 E. 12%(Php250,000.00)

FRANCES JACINTO ST. BRGY.
RIZAL MAKATI CITY
YBONA, PARTNERSHIP C5 TAGUIG CITY 12%(Php250,000.00)

SHARLENE
TOTAL 100%(Php2,200,000.00)
TABLE 1
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The Propose business is a combination of having 8 owners that their
kind of partner is Partnership with the following owners Amado, Emmanuel with
13% from 4165 Bougainvilla St. P6-B Lower Bicutan Taguig City, Bandeja, Joy with
12% from Brgy. Pinagsama,Taguig City , Biago, Grace with 13% from 7092
Magsaysay St. South Cembo , Makati City, Calarion Regine with 13% from 3143
Visita St. Bgry. Sta.Cruz Makati City, Estiamba , Jamaica with 13% from 2318
Arellano St. Sta Ana Manila
, Gamalo , Alyssa with 12% from 37C A Luna St. West Rembo Makati City,
Panaligan Frances,with 12% from Blk. 133, Lot2 E. Jacinto St. Brgy. Rizal Makati
City Ybona, Sharlene with 12% from C5 Taguig City as of the total percentage of
investment and ownership.
Title of the Business
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Pristine Restaurant
Pristine Restaurant comes from primitive or ancient thing which describe purity ang
virginity and Restaurant which means a place where people can pay to sit and eat
meal. Pristine Restaurant offers a mouth tasting cuisine that full of healthy ingridients
with all natural and organic came from its own greenhouse it is abundance with
affordable price.
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Mission
The Pristine Restaurant will provide a comfortable place, relaxation and good
atmosphere encouraging patrons to unwind and ensure that each guest received
best service. We want to leave in the mind of every guest that they can have
extraordinary experience in our restaurant by providing best quality food, service and
entertainment that will give them
Vision
We envison the "Pristine Kitchenette" as one of the restaurant that will

provide fresh and healthy food and services in an affordable price for our guest, for a
healthier meal and lifestyle.
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Core Values
God- Fearing - To honor God in all we do and conduct our business in a manner that
is based on Godly principles.
Teamwork A commitment to common goals based on open and honest

communication while showing concern and support for each other.
Integrity Doing the right things as always.
Commitment Dedicated to the success of our customers, partners, digimarc

employees and shareholders.
Excellence To strive to always set high standards and maintain them in every
aspect of our business. To make a difference in lives of the people we work with so
that through our efforts, they can also start to achieve personal excellence, whether
big or small ways.
Loyalty work collaboratively with digimarc employees, partners, suppliers and

customers to solve problems and achieve goals.
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Objectives
Sustainable eating is a pleasure and a responsibility. Many strategies to

produce food with minimal environmental impact such as using organic and local
ingredients also provide raw materials with superior flavor in part because
sustainable alternatives to industrial food production involve producing foods on a
smaller scale with a greater cake. Restaurants that take an environmental approach
to purchasing and food service operations can provide high quality products, market
their offerings to environmentally concerned consumers and do genuine good for
food, waste, water and power.
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Nature of Business
We choose to name our business as Pristine Restaurant. Because

Pristine means virgin . Our business engages in catering our beloved guest
to experience freshly harvest fruits and vegetables direct from our
greenhouse. Since our business is just in the industry, we will assure you that
we can be one of the top restaurants. The restaurant will have beautiful,
impressive and surprising ambiance. Pristine Restaurant will be the perfect
place when customers need that little extra. They can have a place for a
quiet conversation or for special occasions.
Type of Business Organization
Partnership is our form of business organization. It is because

partnership is a single business where two or more people share ownership.
Each partner contributes to all aspects of the business, including money,
property, labor, or skill. In return, each partner shares in the profits and losses
of the business. Partnerships come in two varieties: general partnerships and
limited partnerships. The general partners own and operate the business and
assume liability for the partnership, while the limited partners serve as
investors only; they have no control over the company and are not subject to
the same liabilities as the general partners.
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Government and Taxes
Government and Taxes
Bureau of Internal Revenue (BIR)

Php.500
~ Annual
~ Certification Fee Php.100
~ Documentary Stamp Tax
Php.15
Department of Trade and Industry (DTI)
~ Regional Php.1000
Securities and Exchange Commission (SEC)
~ Reservation for 90 days Php.120
Bureau of Plant Industry (BPI) Php.1000
Bureau of Food and Drugs (BFAD)
~ Initial (1 yr. validity) Php.1000
Sanitary Permit and Health Card Php.70
Community Tax Php.500
Php.20
Tax Declaration
~ Certification of Assessment Record Php.20
Notary Php.500
Business Permit Php.1500
Mayors Permit Php.5000
Barangay Clearance Php.500
Total Php.11,845
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Bureau of Internal Revenue (BIR)
This is the most important requirement of all, because this is necessary to acquire
other permits and licenses. All Philippine-based businesses, individually owned or
corporation, must submit a tax statement at the end of each fiscal year; thus, having
a tax identification number (TIN) is crucial.
Department of Trade and Industry (DTI)
This certificate authorizes you to use your own trading name for any business-
related operation. It also secures your name from being used by someone else.
Although you are given a right over your business name, running a business without
TIN, barangay clearance, or other licenses is useless.
Securities and Exchange Commission (SEC)
The name search can be done electronically via the SEC's online verification
system, but applicants must pay for the reservation fee on site at the SEC. Once the
reserved name was approved by the SEC, it costs PHP 40 for the first 30 days. The
company name can be reserved for a maximum of 90 days for a fee of PHP 120,
which is renewable upon expiration of the period. The reservation certificate is
obtained in-person at SEC.
Bureau of Plant Industry (BPI)
The BPI is for businesses that are related to plants and vegetable crops.
Bureau of Food and Drugs (BFAD)
BFAD is for business related in the manufacturing, trading, repacking, importing,

exporting, distributing of any products related to food and drugs.
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Sanitary Permit and Health Card
Health cards are being used to operators and employees after physical examination
and after attending the food handlers class to all food handlers.
Mayors Permit
Mayors permit is sometimes referred to as business permit, since it is processed in

the office of the mayor. Since all cities have different ordinances, securing a mayors
permit ensures that your business is safe to operate under your citys ordinance.
Take note that receiving a mayors permit can only be done after registering your
business with DTI (for self-employed individuals) and Securities and Exchange
Commission (SEC; for corporations and partnerships). Mayors permit needs to be
renewed annually.
Barangay Clearance
The barangay clearance is a certificate that your business complies with the
requirements of the barangay where your business is located. To get a barangay
clearance, you may visit the barangay office where your business is located.
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Organizational Structure
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Job Description:
General Manager
They are the one who proficient in all stations; responsible for performance of
restaurant; recruit, train and discipline employees; communicating job
expectations; enforcing policies and procedures. They determine system
improvements and implement changes. They manage advertising. Meet
financial goals by forecasting requirements and preparing budget. Manage
payroll for all employees.
Job Specification
Must have developed language skills to the point to be able to read and
interpret documents in English such as safety rules, operating and
maintenance instructions, and procedure manuals, newspapers,
periodicals, journals, and manuals.
Requires a High School diploma or general education degree (GED) and
preferably either a two year business degree or a four year business or
liberal arts degree (or equivalent combination of education and
experience.
Must have sufficient computer skills that will allow them to be able to
use, in a proficient manner, all Company issued software programs
implemented at the hotel.
Restaurant Manager
Plan menus by consulting with Executive Chef and estimates food costs. And
also maintain safe and sanitary environment by adhering to state food
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handling laws. Inventory and ordering. Scheduling events. Excel in customer
service.
Job Specification
Degree or Diploma in Hospitality Management is an asset or Graduates
bachelor degree and/or diploma in hotel or other related field. Computer
Knowledge and experience in MS office programs.
At least of Minimum 2 to 3 years work experience
The ability to keep calm under pressure and solve problems quickly.
Knowledgeable in maintaining the good operation and transaction of
business.
Executive Chef
Executive chefs work for restaurants and make most of the administrative
decisions. They may review food and beverage purchases; develop and
standardized recipes; maintain safety and sanitation in the kitchen; design
food presentation aesthetics; plan and prepare special menu items; choose
menu design and determine menu prices. They may also be in charge of
interviewing, hiring and training new kitchen personnel.
Job Specification
Bachelor's degree (B. A.) from four-year college or university; or four

years related experience and/or training; or equivalent combination of
education and experience.
Working knowledge of various computer software programs.
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Ability to read, analyze, and interpret general business periodicals,
professional journals, technical procedures, or governmental regulation
Have a solid track record of developing and implementing cost control
measures
Sanitation Certificate
Assistant Chef
An Asst. Chef works under the direct supervision of an Executive Chef. The
Sous Chefs are responsible for preparing food as directed by a senior cook;
plating dishes in an attractive way and ensuring the quality of different dishes.
Sous Chefs are responsible for knowing how to use a variety of techniques to
prepare whatever dish he/she is assigned to.
Job Specification
Degree Level: Education beyond a high school diploma or equivalent is

not required; however, some chefs earn associates or bachelor's
degrees.
Degree Field: Culinary arts or a program with similar training.
Certification: Certification is not necessary, but some chefs choose to
earn certification in various areas from the American Culinary Federation
(ACF).
Experience: 1-5 years
Key Skills: Business skills, leadership skills, creativity, manual dexterity,
time-management skills.
Computer Skills: Chefs may use various types of software (i.e.,
Nutritionist Pro, IPro Restaurant Inventory, Barrington Software Cooken
Pro Commercial and ReServe Interactive Table Management Software)
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Technical Skills: Kitchen tools such as cutlery, food slicers, graters,
ranges and food thermometers.
Additional Skills: A refined sense of taste and smell is necessary when
blending flavors and creating meals for diners.
Sauce Chef
Saucier occupies what is considered the highest position among the stations.
This is because the art of sauce-making is regarded as one of the toughest
and complex culinary skill. He or She specialized in the production of sauces,
hot hors d oeuvres and sauted foods.
Job Specification

degrees.
(ACF).
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Vegetable Cook
Entremetier or the vegetable cook is the one responsible for preparing

vegetable dishes.
Job Specification

degrees.
(ACF).
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Soup Cook
Also known as the Potager. The Potager is the one who prepares soups and
stocks.
Job Specification

degrees.
(ACF).
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Grill Cook
The Grillardin is the one responsible for preparing grilled foods such as
Steaks, Burgers, grilled fish, and grilled entrees instead of Rotisseur or the
Roast Cook. They will need to grill all meat to very particular specifications as
required by each customer like for example: rare, medium-rare and well-done.
Job Specification

degrees.
(ACF).
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Pantry Chef
The Pantry Chef is also known as the Garde Manger. They are responsible
for preparing cold foods such as Salad, Salad dressings, cold hors d
oeuvres, fancy sandwiches, canaps and cold platters.
Job Specification

degrees.
(ACF).
Pastry Chef
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Pastry Chef also known as the Patissier. They are responsible for preparing
dessert and specialized in crafting sweet and salty baked goods. They are the
ones getting up in the morning to create warm and fluffy croissants and the
ones who stay up late to decorate the wedding cake for the next day event.
Job Specification

degrees.
(ACF).
Front of the House Manager
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Proficient in all Front of the House stations: serving, bussing and hosting. In
charge of opening and closing the restaurant. Make and analyze food sale
reports. Coordinates communications between Front of the House and Back
of the House staffs. In charge of customer satisfaction and respond to
customer complaints. Manage scheduling for all Front of the House staffs.
Inventory and ordering alcoholic and non-alcoholic beverage supplies,
glasswares, silverwares, linens, etc. oversees distribution of tips.
Job Specification
Post-secondary education diploma or certificate Experience with

volunteers and practical knowledge of theatre environment is essential.
First Aid training and CPR Excellent interpersonal skills, even
temperament, ability to supervise effectively.
Strong organizational and management skills.
Willing to work long hours and split shifts.
Sustained physical activity through lifting up to 50lb. (canisters and water
bottles), pushing carts, lobby set up and remaining on feet for long
periods of time.
Ability to handle fast paced environment with many disruptions.
Receptionist
Answers and direct phone calls. Take and organize reservations. Plans the
seating chart. Greet the guests and inform them of wait times and escort them
to their table. Inform servers of guest arrivals. Maintain host station and
entryway. Orchestrate transportation for guests by communicating with valets
or cab companies.
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Job Specification
Three years degree or diploma in hotel management or postgraduate in
accommodation operation or 1 or more years in reception and
bookkeeping.
Having a pleasing personality with good command over English
language, knowledge of a foreign language preferred.
Cashier
It covers interacting with customers and accepting payments from them for
the products and services provided.
Job Specification
Graduate in commerce with 2 year experience in restaurant or a small

hotel as a Cashier.
Must have good memory, fluent in English
Honest in dealing in cash.
Server
They welcome and greet the guests. Inform guests about the menu. Answers
the questions about the food, beverage and other restaurant functions and
services. Take food and beverage orders and ensure that substitutions are
approved and understood. Deliver food from the kitchen. Maintain clean
service areas. Ensure guests are satisfied. Prepare final bill and accept
payment. Assist fellow servers and busser when necessary.
Job Specification
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Education, training and qualifications
Skills and knowledge
Experience
Personal attributes
Skills and abilities
Other special requirements
Security Guard
Maintains safe and secure environment for all the customers and even
employees by patrolling and monitoring premises and personnel.
Job Specification
High School diploma or GED equivalent; and
One (1) year of experience as a security guard or police officer; or a
combination of education, training, or work experience which provides
the required knowledge, skills and abilities to perform the duties of this
position.
Ability to providing quality customer service.
. Ability to handle typical and crisis situations efficiently and effectively at
client site
Knowledge in security techniques and procedures.
Ability to prepare clear and accurate reports and be able to speak and
write effectively
Neat and professional appearance
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Back of the House Manager
In charge of maintaining all the equipment are functioning well. Manage

scheduling for all Back of the House staffs. Manage routines and heavy
service; cleaning the floors, equipment, food storage and preparation areas
like restrooms, dining room and grounds. Inventory of cleaning and
maintenance supplies.
Job Specification
2+ years restaurant experience.

Currently seeking or completed Bachelors degree in a Hospitality
related field.
Excellent customer service and interpersonal skills.
Organized and capable of multi-tasking with attention to detail.
Knowledge of Microsoft applications including word and excel.
High standards of personal hygiene and personal appearances.
Ability to be on feet for several hours at a time.
Experience using POS systems preferred.
Serve safe training preferred; Utah food handlers permit and alcohol
license.
Must pass background check and random drug tests.
Dishwasher
Dishwasher also known as the Plongeur. They are the one who wash and
sanitize all dishes, utensils and cooking vessels. Maintain upkeep and
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organization of dishwashing station. Ensure food scrapes and garbage end
up in proper receptacles. Organize and stock all dishes and cooking vessels.
Job Specification
High school diploma or equivalent.

. Knowledge of basic sanitary guidelines.
Knowledge of basic dish machine operations.
Excellent Customer Service Skills
Ability to communicate effectively with co-workers and managers.
Training on dishwashing machine use and maintenance as well as
cooking safely and efficiently.
Experience working in a kitchen environment and serving customers in a
sit-down restaurant
Maintenance
Maintenance workers are responsible for maintenance and repair work for
your restaurant and even in maintaining all the equipment if it is functioning
well. They keep things running smoothly.
Job Specification
Proven experience as maintenance technician

Basic understanding of electrical, hydraulic and other systems
Knowledge of general maintenance processes and methods
Working knowledge of tools, common appliances and devices
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Manual dexterity and problem-solving skills
Good physical condition and strength with a willingness to work overtime
High school diploma or equivalent; Certificate in HVAC, building
maintenance technology or relevant field will be a plus
Certified Maintenance and Reliability Professional (CMRP) is desired
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COMPENSATION PACKAGE OF EMPLOYEE
EMPLOYEE CONTRIBUTION EMPLOYEER CONTRIBUTION
EMPLOY STA BASI SSS PHILHE PA WITHO Tax NET SSS PHILHE PA EC TOTAL
EE TUS C ALTH G- LDING Dedu PAY ALTH G- CONTRIB
SAL IBI TAX ction IBI UTION
ARY G G
GENERA Me2 20,00 581.3 250.00 100 P1520.0 P2451 P17,54 581.3 250.00 100 30 P961.30
L 0 0 0 .30 8.70 0
MANAGE
R
FRONT Me1 15,00 545.0 187.50 100 P1141.6 P1974 P13,02 545.0 250.00 100 30 P925.00
OF THE 0 0 7 .17 5.83 0
HOUSE
RECEPTI S1 12,85 472.3 150.00 100 P295.07 P1017 P11,83 472.3 150.00 100 10 P679.80
ONIST 0 0 .37 2.63 0
CASHIER S 15,00 545.0 187.50 100 P1141.6 P1974 P13,02 545.0 187.50 100 30 P925.00
0 0 7 .17 5.83 0
SERVER S 12.85 472.3 150.00 100 P295.07 P1017 P11,83 472.3 150.00 100 10 P679.80
0 0 .37 2.63 0
SECURIT S1 12,85 472.3 150.00 100 P295.07 P1017 P11,83 472.3 150.00 100 10 P679.80
Y 0 0 .37 2.63 0
GUARD
DISHWA S 12,85 472.3 150.00 100 P295.07 P1017 P11,83 472.3 150.00 100 10 P679.80
HER 0 0 .37 2.63 0
MAINTE S 12,85 472.3 150.00 100 P295.07 P1017 P11,83 472.3 150.00 100 10 P679.80
NACE 0 0 .37 2.63 0
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PANTRY S 12,85 472.3 150.00 100 P295.07 P1017 P11,83 472.3 150.00 100 10 P679.80
CHEF 0 0 .37 2.63 0
BACK OF S 15,00 545.0 187.50 100 P1141.6 P1974 P13,02 545.0 187.50 100 30 P925.00
THE 0 0 7 .17 5.83 0
HOUSE
PASTRY S 12,85 472.3 150.00 100 P295.07 P1017 P11,83 472.3 150.00 100 10 P679.80
CHEF 0 0 .37 2.63 0
SOUS Me1 15,00 545.0 187.50 100 P1141.6 P1974 P13,02 545.0 187.50 100 30 P925.00
CHEF 0 0 7 .17 5.83 0
RESTAU Me1 20,00 581.3 250.00 100 P1520.0 P2451 P17,54 581.3 312.50 100 30 P961.30
RANT 0 0 0 .30 8.70 0
MANAGE
R
EXECUTI S 15,00 545.0 187.00 100 P1141.6 P1974 P13,02 545.0 187.50 100 30 P925.00
VE CHEF 0 0 7 .17 5.83 0
SAUCE S 12,85 472.3 150.00 100 P295.07 P1017 P11,83 472.3 150.00 100 10 P679.80
CHEF 0 0 .37 2.63 0
VEGETA S 12,85 472.3 150.00 100 P295.07 P1017 P11,83 472.3 150.00 100 10 P679.80
BLE 0 0 .37 2.63 0
COOK
SOUP S 12,85 472.3 150.00 100 P295.07
P1017 P11,83 472.3 150.00 100 10 P679.80
COOK 0 0 .37 2.63 0
GRILL S 12,85 472.3 150.00 100 P295.07 P1017 P11,83 472.3 150.00 100 10 P679.80
COOK 0 0 .37 2.63 0
MONTHL 256,3 9,082. 3,099,5 1,8 11,991. 25,96 230,38 9,082. 3,099.5 1,8 32 14,025.40
Y TOTAL 50 80 0 00 12 4.54 5.57 80 0 00 0
ANNUAL 3,076 108,9 37,194 21, 143,893 311,5 2,764,6 108,9 37,194 21, 3,8 168,304.8
TOTAL ,200 93.60 600 .44 74.24 26.84 93.60 600 40 0
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Company Uniform
Servers Uniform
34
RECEPTIONIST
Chefs Uniform
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Chapter 3 :
Marketing Aspects
Location of the Business
We are located in Tagaytay, Cavite, its proximity to Metro manila also

makes it a favorite weekend destination among travelers and tourist seeking
for a quick weekend getaway. Tagaytay is one of the most popular tourist
destination in Calabarzon for tourist and locals seeking a panoramic view of
Taal Lake and attractions. From a sightseeing spot, it has turned into a dining
destinations. Dine with a view.
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Marketing Mix
Product Price Place Promotion
- naturally
fresh - Affordable - Environmental - Make
product - Budget - Stress reliver your
- healthy Oriented - Beautiful own
product Scenery pasta
for
P199
- Flyers
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PRODUCT AND DESIGN
BULALO (FILIPINO BEEF MARROW STEW)
2 (cuttoexpose marrow on one end) Marrow bones (cut to expose

marrow on one end)
0.45 kilograms Beef shank with meat
1 quartered Onion
3 cloves Garlic
1 teaspoon Black peppercorns
2 tablespoons Patis (fish sauce) to taste Salt
2 Cobs of corn (cut into 1.5"
segments)
1 Sayote (chayote) peeled and
cubed
3 Baby bokchoy, leaves
separated
Procedures
1. Boil a large pot of water. Add the marrow bones and beef shank and return
to a boil. Continue boiling until you don't see any more red blood coming from
the meat or bones (about 10 minutes), then remove the meat and bones with
tongs and scrub under cold water to remove any scum. Dump the water in the
pot out and rinse the pot. This process rids the meat of excess blood and will
ensure your soup is nice and clear.
2. Return the cleaned meat and bones to the pot then add the onion, garlic,
peppercorns and patis. Cover with water then bring it to a rolling boil and skim
off any scum that accumulates.
3. Reduce the heat to medium low. If you are using a pressure cooker, afix
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the lid and let it cook for 1 1/2 hours. If you're not using a pressure cooker,
simmer until the meat on the shank is fork tender (4-5 hours). Skim off any
excessive fat from the top but do not remove it all (remember, fat=flavour).
Transfer the meat and bones to a bowl, then strain the stock through a fine
mesh sieve, discard the solids then return the meat and bones to the strained
stock.
4. Add the corn and chayote and simmer for another 20 minutes or until the
chayote is tender. Salt to taste, then add the bokchoy at the last minute.
Serve with rice.
DESIRED YIELD: 4
ORIGINAL YIELD: 2
Ingredients APW APC SYW SYC AYW AYC

Marrow 1000g P200 500g P100 1000 P200
bones
Beef shank 500g P120 450g P108 900 P216
Onion 20g P10 10g P5 20 P5
Garlic 20g P10 10g P5 20 P5
Cobs of 50g P25 30g P15 60 P30

corn
Sayote 50g P20 20g P8 40 P16
Baby 50g P20 20g P8 40 P16

bokchoy
P488.00
AYC= P488.00
10%butter= P48.8
Gross food cost= P536.8
Cost per serving= P134.2
50% Mark up= P67.1
39
Selling price= P201
New England Clam Chowder
Ingredients
1 c. water
18 large littleneck clams
3 slice bacon
1 medium onion
1 tbsp. all-purpose flour
tsp. ground black pepper
1 lb. all-purpose potatoes
2 c. half-and-half
1 c. milk
tsp. salt or to taste

Directions
1. In a 5- to 6-quart saucepot, heat water to boiling over high heat. Add

clams; heat to boiling. Reduce heat slightly; cover and simmer until
clams open, 5 to 10 minutes. Transfer clams to a bowl as they open.
Discard any clams that have not opened.
2. When cool enough to handle, remove clams from their shells and
coarsely chop. Discard shells. Strain clam broth through sieve lined
with paper towels into measuring cup; if necessary add enough water
to equal 2 cups.
3. In same clean saucepot, cook bacon over medium heat until lightly
browned. With slotted spoon, remove bacon to paper towels. Add onion
40
to drippings in pot; cook, stirring occasionally, until tender, about 5
minutes. Stir in flour and pepper until blended; cook 1 minute.
Gradually stir in clam broth until smooth. Add potatoes; heat to boiling.
Reduce heat; cover and simmer until potatoes are tender, about 15
minutes.
4. Stir in half-and-half, milk, and chopped clams; heat through (do not
boil). Stir in bacon. Taste for seasoning; add salt as needed. Makes
about 6 cups.. Nutritional information is based on one cup.
DESIRED YIELD : 4
ORIGINAL YIELD : 2

Little neck 500g P80 100g P16 200 P32
clams
Bacon 250g P52 15g P3.12 30 P6.24
Onion 20g P10 10g P5 20 P10
All purpose 1000g P94.5 453g P42.8 906 P82.6

flour
Milk 1000g P60 250g P15 500 P30
Half and 1000g P60 250g P15 500 P30

half
P190.84
AYC= P190.84
10%butter= P19.084
50% Mark up= P26.2405
Selling price= P78.7215
41
Healthified Broccoli Cheddar Soup
Ingredients
*1 BUNCH BROCCOLI
*1 SMALL ONION , FINELY CHOPPED
*1 MEDIUM RED-SKINNED POTATO, DICED
*1/4 CUP ALL-PURPOSE FLOUR
*3 CUPS LOW -SODIUM CHICKEN OR VEGETABLE BROTH
*1/4 TEASPOON FRESHLY GRATED NUTMEG
*1 CUP GRATED EXTRA-SHARP CHEDDAR
*1 TEASPOON WORCESTERSHIRE SAUCE
*ONE 12-OUNCE CAN FAT -FREE EVAPORATED MILK
*KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
*2 SCALLIONS , THINLY SLICED
Directions
watch how to make this recipe.
Separate the stems and the florets from the broccoli. Trim and discard the
bottom of the broccoli stems and peel the tough outer layers. Finely chop the
stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add
the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to
10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2
minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a
simmer and continue to cook, stirring occasionally, until thickened and the
vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small
42
saucepan. Bring to a boil, cover and continue to steam until the florets are
bright green and crisp-tender, about 5 minutes. Add the entire contents of the
pot with the florets to the soup along with the nutmeg. Stir to combine and
remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season
with salt and pepper. Garnish with the scallions.
Cook's Note: Leftover soup should be reheated in the microwave rather than
the stovetop, where the cheese will "break" or separate from the broth.
DESIRED YIELD : 4
ORIGINAL YIELD : 2

Brocolli 250g P45 250g P45 500 P90
Onion 10g P5 10g P5 20 P10
Potato 50g P15 25g P7.5 50 P15
All purpose 1000g P94.25 65g P6.1 130 P12.2

flour
Chicken broth 1000g P20 750g P15 1500 P30
Nutmeg 250g P75 0.2g P0.06 0.4 P0.12
Cheddar 250g P100 250g P100 500 P200
Worcetershire 250g P75 0.2g P0.06 0.4 P0.12
Evaporated 350g P55 56.7g P8.91 113.4 P17.82

milk
Scallions 10g P5 5g P2.5 10 P5
P380.26
AYC= P380.26
10%butter= P38.026
50% Mark up= P52
Selling price= P157
43
Cheesy Sausage Roll-Ups
Ingredients
2 (6-inch) corn tortillas

Cooking spray
2 tablespoons reduced-fat shredded Mexican-blend cheese
8 cocktail turkey sausages (such as Hillshire Farm Turkey Lit'lSmokies)
8 thin jalapeo slices
Preparation
Preheat oven to 375. Wrap tortillas in slightly dampened paper towels;

microwave at HIGH for 20 seconds. Coat warm tortillas on both sides with
cooking spray; cut each into 5 strips. Divide cheese evenly among 8 of the
strips (discard remaining 2 strips). Roll up 1 sausage in each strip. Place a
thin jalapeo slice on top, and secure with a toothpick. Arrange roll-ups on a
baking sheet; bake at 375 for 10 minutes or until golden.
44
DESIRED YIELD : 4
ORIGINAL TIELD : 2

Corn 100g P57 2pcs 100g P57 200 P114
tortillas
Mexican 250g P120 2Tbsp 28.36 P14 56.72 P28

cheese
Turkey 500g P85 500g P85 1000 P170

sausage
Jalapeno 15g P15 15g P15 30 P30
P342.00
AYC= P342.00
10%butter= P34.2
50% Mark up= P47.025
45
Tomato Crostini
Ingredients
1/2 cup chopped plum tomato

1 tablespoon chopped fresh basil
1 tablespoon chopped pitted green olives
1 teaspoon capers
1/2 teaspoon balsamic vinegar
1/2 teaspoon olive oil
1/8 teaspoon sea salt
Dash of freshly ground black pepper
1 garlic clove, minced
4 (1-inch-thick) slices French bread baguette
Cooking spray
1 garlic clove, halved
Preparation
Preheat oven to 375.

Combine first 9 ingredients.
Lightly coat both sides of bread slices with cooking spray; arrange bread
slices in a single layer on a baking sheet. Bake at 375 for 4 minutes on each
side or until lightly toasted.
Rub 1 side of bread slices with halved garlic; top evenly with tomato mixture.
46
DESIRED YIELD : 4
ORIGINAL YIELD : 2

Plum 250g P25 cup 125g P12.5 250 P25
tomato
Basil 100g P30 1Tbsp 14.18g P4.254 28.36 P8.508
Green 50g P15 1tbsp 14.18g P4.254 28.36 P8.508

olives
Capers 250g P75 1tbsp 14.18g P4.254 28.36 P8.508
Balsamic 350g P92 tsp 0.1 P0.03 0.06 P0.06

vinegar
Olive oil 500g P186 tsp 0.1 P0.04 0.08 P0.08
Garlic 17g P5 1 clove 17g P5 10 P20
Bread 50g P45 4pcs 12g P18 36 P30

baguette
P100.664
AYC= P100.664
10%butter= P10.0664
50% Mark up= P13.8413
47
Asian salmon & sweet potato tray bake
Ingredients
1 large sweet potato
2 lemongrass stalks
2.5 cm piece of ginger
2 cloves of garlic
1 teaspoon sesame oil
150 ml organic vegetable stock
150 ml reduced fat coconut milk
6-8 lime leaves or 1 lime
1 long red chili
4 x 150 g salmon fillets, from sustainable sources
soy sauce , optional
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Method
1. Preheat the oven to 190C/gas 5.

2. Scrub the sweet potato clean, then slice into thin rounds. Arrange the
slices, overlapping, in a large roasting tin.
3. Bruise the lemongrass, then finely chop the tender parts. Peel and
finely chop the ginger and garlic. Peel and finely slice the chili.
4. Mix the sesame oil, stock, coconut milk and two-thirds each of the
lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime
leaves (or squeeze the juice on top and scatter over the zest) and
sprinkle with the chili.
5. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to
10 minutes before the cooking time is up, sit the fish on the potatoes
and top with the rest of the lemongrass, ginger and garlic.
6. When the fish is just cooked, drizzle with soy sauce, if you like.
Delicious served with green beans and mange tout.
48
DESIRED YIELD : 4
ORIGINAL YIELD : 2

Sweet 100g P10 1Large 100g P10 200 P20
potato
Lemon 15g P8 2pcs 15g P8 30 P16

grass
Ginger 20g P6 2.5cm 10g P3 20 P6
Garlic 34g P10 2cloves 34g P10 68 P20
Sesame oil 1000g P125 1tsp 0.2 P0.025 0.4 P0.05
Vegetable 250g P8 150ml 150g P4.8 20 P9.6

stock
Coconut 500g P30 150ml 150g P9 300 P18

milk
Lime 100g P25 1pc. 100g P25 200 P50
Red chili 14.18g P1 1Tbsp 14.18g P1 28.36 P2
Salmon 1000g P275 1000g P275 2000 P550

fillet
P691.65
AYC= P691.65
10%butter= P69.165
50% Mark up= P95.10
49
LEMON CHICKEN ESCALOPES WITH PUMPKIN-SEED PESTO
INGREDIENTS
FOR THE PESTO:

30g fresh basil, plus a few extra leaves to serve
50g pumpkin seeds
60g fresh Parmesan, grated
1 small garlic clove, crushed
Salt and freshly ground black pepper
100ml extra-virgin olive oil
FOR THE CHICKEN:
6 skinless chicken breasts, preferably organic
Grated rind of 2 lemons
2 tablespoons chopped, fresh lemon-thyme leaves
5 tablespoons extra-virgin olive oil
TO SERVE:
Noodles and French beans
METHOD
Put the basil, pumpkin seeds, grated Parmesan, garlic, a good pinch of
salt and pepper and half the olive oil in a food processor. Process until
you have a rough paste, then pour in the remaining olive oil, keeping the
motor running. Taste and season again if necessary. Spoon into a dish
and cover until you are ready to serve. The pesto will keep for up to a
week in the fridge in a sealed Kilmer jar.
50
For the chicken, heat the oven 200 C/mark 6. Place each breast
between 2 sheets of cling film and lightly beat with a rolling pin until the
escalopes are about 1.5cm thick.
Mix the lemon rind and lemon thyme with the olive oil. Season with salt
and pepper. Dip each escalope into the lemon oil, then brown for one
minute on each side in a hot, non-stick frying pan. Place on a baking
tray, drizzle over any leftover lemon oil and transfer to the oven to finish
cooking for 8-10 minutes.
Serve each escalope topped with a heaped teaspoon of pumpkin-seed

pesto.
PRESTO:

Basil leaves 100g P30 30g P9 60 P1
Pumpkin 100g P30 50g P15 100 P30

seeds
Parmesan 250g P175 60g P42 120 P84

cheese
Garlic 20g P10 10g P5 20 P10
Sesame oil 1000g P125 100g P12.5 200 P25
P167.00
AYC= P167.00
10%butter= P16.7
50% Mark up= P23.00
51
Chicken 2000g P250 2000g P250 4000 P500
breast
lemon 50g P15 50g P15 100 P30
Lemon thyme 30g P50 15g P25 30 P50
Sesame oil 1000g P125 70.9g P8.86 141.8 P17.72
P597.72
AYC= P597.72
10%butter= P59.772
50% Mark up= P82.00
52
CARAMELISED ONION, ORANGE AND BEEF STEW WITH POLENTA
INGREDIENTS
For the stew:
1 un waxed orange
5tbsp extra-virgin olive oil
150g unsalted butter
600g onions, finely sliced
2 cloves garlic, finely sliced
1.5kg feather steak, trimmed
3tbsp plain flour, seasoned
3 cloves
Handful of parsley, plus 3tbsp chopped parsley to garnish
2 sprigs rosemary
1 bay leaf
For the polenta:
3tbsp olive oil, or melted butter, plus a little oil for greasing
53
375g quick-cooking or instant polenta
METHOD
The stew:
1. Heat the oven to 130C/fan oven 110C/mark1/2. Using a potato

peeler, finely pare 5 strips of orange zest and place them on a
baking tray in the oven to dry for 30 minutes. Remove and set
aside.
2. Set a large, ovenproof, lidded saucepan on the hob over a low

heat. Once hot, add the olive oil and half the butter. Once the butter
has melted, mix in the onions and garlic and fry gently for 12 minutes, or
until soft.
3. Trim the steak of any remaining sinew or fat and cut the meat into
1.5cm chunks. Toss in the seasoned flour. Increase the heat under the
pan to high and mix the beef into the onions. Keep stirring until the beef
is well browned, then add the dried orange peel, cloves, parsley sprigs,
rosemary, bay leaf and remaining butter. Season to taste.
4. As soon as the butter has melted, cover tightly and transfer to the
oven. Bake for 2 hours, or until the meat is meltingly tender and the
onions have dissolved into a thick, rich sauce. Remove and leave
to cool. Cover and chill once tepid.
5. Reheat when needed and remove the orange peel and herbs. Garnish
with the chopped parsley.
The polenta:
1. Oil a shallow 30 x 20cm baking tray.
2. Bring 1.5 liters water to the boil in a large saucepan. Add 1tsp salt
and pour the polenta into the water, stirring all the time with a wooden
spoon. Continue to stir for 8 minutes, then tip into the baking tray and
spread out. Cover with cling film. Once tepid, chill until needed.
3. Heat the oven to 140C/fan oven 120C/mark 1 and oil 2 baking

sheets. Turn out the firm cold polenta and cut into 5cm triangles.
Brush each triangle with oil or melted butter, arrange with plenty of
space on the baking sheets and bake for 30 minutes, or until the
polenta is crispy on the outside and fluffy inside. Serve with the
beef stew.
54
DESIRED YIELD : 4
ORIGINAL YIELD : 2

Un waxed 500g P20 1pc 50g P20 100 P40
orange
Sesame oil 1000g P125 5Tbsp 70.9g P8.8605 141.8 P17.72
Unsalted 250g P45 150g P27 300 P54

butter
Onion 1000g P45 600g P27 1200 P54
Garlic 40g P10 2cloves 40g P10 80 P20
Feather 2000g P400 1.5Kg 1500g P300 3000 P600

steak
Plain flour 500g P20 3Tbsp 42.54g P1.70 85.08 P3.4
Parsley 500g P15 10g P0.3 20 P0.6
Bay leaf 500g P15 10g P0.3 20 P0.6
polenta 1000g P115 375g P43.125 750 P86.25
P790.32
AYC= P790.32
10%butter= P79.032
50% Mark up=P108.669
55
FRESH ORANGE JUICE
INGREDIENTS
4 oranges
Lightly smack each orange on the counter. Cut each one in half. Squeeze into
a glass. You may also use a citrus reamer to do this. If you want less pulp,
use a hand juicer with a strainer.

orange 200g P80 4pcs 200g P80 400 P160
P160.00
AYC= P160
10% BUTTER= P16
Gross food cost= P176
Cost per servings= P44.00
50% Mark up= P22.00
56
FRESH PINEAPPLE JUICE
Ingredients: fresh pineapple juice

Regular size of Pineapple 1/4th portion
Sugar 1/4 Cup
Ice Cubes 1/2 Cup
Cold Water 2 Cups or as desired
1. Making this juice is very simple.
2. In a blender jar, add pineapple chunks, water and sugar.
3. Run the Blender for 1-2 mins completely.
4. Pour this mixture to the strainer, keep aside for 5 min. And using
ladle squeeze the pulp further, to extract the remaining juice.
5. Pour it in glasses add ice cubes and serve fresh homemade pineapple
juice chilled.
57
pineapple 500g P45 250g P22.5 500 P45

sugar 500g P48 250g P24 500 P48
P93.00
AYC= P93.00
10% BUTTER= P9.3
50% Mark up= P12.7875
58
Coconut and Pandan Crme Brulee
400 ml(13 fl oz) tin coconut milk

250 ml(8 fl oz/1 cup) thickened (double/heavy) cream
1 tsppandan extract
2eggs plus 4 egg yolks
2 tbsprice malt syrup, plus extra to drizzle
tropical fruit, to serve (optional)
Preheat the oven to 150C/300F (fan-forced). Fold a clean dish towel into the
base a large, deep baking dish and place six 125 ml (4 fl oz/ cup) capacity
ramekins on top of the towel.
Heat the coconut milk, cream and pandan extract in a saucepan over
mediumlow heat. Cook, stirring occasionally until the mixture almost comes
to the boil, about 10 minutes.
Meanwhile, gently whisk the egg, egg yolks and rice malt syrup in a large
heatproof bowl until well combined. Gradually whisk in the coconut mixture
and then strain into a large heatproof jug. Stand for 5 minutes and, using a
large spoon, remove and discard any foam from the top of the mixture.
Divide the coconut mixture evenly between the ramekins. Place the baking
dish on the shelf of the oven and carefully add enough boiling water to come
halfway up the sides of the ramekins, ensuring that the dish towel is
completely submerged. (This is easier than trying to transport a dish full of
water from the bench
to the oven).
Bake for 2025 minutes or until set with a slight wobble in the centre. Cool for
30 minutes and then refrigerate for at least 3 hours until firm.
59
Working one at a time, drizzle about 1 teaspoon of rice malt syrup over the
surface of each crme. Caramelise the syrup carefully with a kitchen blow
torch, swirling the syrup over the surface as you go. Set aside to cool and
harden, and then repeat with the remaining brles. Serve with tropical fruit, if
desired.
Coconut milk 500g P30 400g P24 800 P48

Thickend cream 350g P92 250g P66 500 P132
Pandan extract 150g P102 0.2g P0.136 0.4 P0.272
Malt syrup 250g P120 28.36g P13.44 56.72 P26.88
egg 4 P20 4pcs P20 8 P40
P247.152
AYC= P247.152
10% BUTTER= P24.7152
50% Mark up= P33.9834
60
Mango Sago
Mango sago
400 g fresh mango, pureed in a blender until smooth

150 mlcondensed milk
150 mlevaporated milk
150 mlcoconut cream
1vanilla pod, split and scraped
1bay leaf, fresh
2pinches river salt
80 gsago
1 sheet silver gelatine
100 mlevaporated milk
1lime, fine zest and juice
1large ripe mango cheek, diced into 2 cm pieces
Mix together both the milks and the coconut cream in a small saucepan with
the vanilla, bay leaf and salt. Mix well, place it on a medium heat and warm
for a minute or two until it just comes to the boil. Pour the mix into a container
and set aside to cool.
Get a mediumsized pot of slightly salted water onto the boil. Once it is
boiling rinse your sago and whisk it into the water. You do actually need more
water than you would expect to cook it properly. Boil the sago for about 3
minutes or until it becomes translucent.Strain the sago through a fine sieve
and rinse under cold water until its cool.Once your milk mix has reached
61
room temperature add in the sago, stir to combine and place it in the fridge to
sit overnight.
Soak your gelatine sheet in cold water and warm your evaporated milk in a
small saucepan. Once the sheet is softened and the milk is warm whisk
together.
Combine your milk mix with the mango and lime zest and juice. Mix to
combine well.
Divide the mix between six bowls they shouldnt be more than half full
allow to cool and wrap before placing in the fridge to sit overnight.
When you are ready to eat you can serve the dessert cold straight from the
fridge. Give the milk mix a good stir to loosen up the sago and add in the
diced mango.Divide this mixture between each of your 6 bowls, spooning it
over the top. Serve immediately
Mango 500g P45 400g P36 P72

Condensd milk 250g P55 150g P33 P66
Evaporated milk 250g P45 150g P27 P54
Coconut cream 300g P98 150g P49 P98
Vannilla pod 50g P5 20g P2 P4
Bay leaf 5g P5 5g P5 P10
Sago 100g P25 80g P20 P40
lime 50g P15 50g P15 P30
P374.00
AYC= P374.00
10% BUTTER= P37.4
50% Mark up= P51.425
62
Chilled Mango custard with chia seed
Ingredients
1 small ripe mango, cut into chunks (~ 1 1/2 heaping cups)
1/2 cup chilled coconut milk
3 tablespoons hot water
1 teaspoon agar-agar (plain gelatin powder)
2 heaping tablespoons chia seeds, pre-soaked (soak chia seeds in water for
1 hour)
Mango slivers to garnish
Method
Mix the hot water and the agar-agar in a small cup until thoroughly dissolved.
Set aside.
Place the mango chunks and the coconut milk in a blender or food processor
and pulse until just smooth. Mix in the dissolved agar-agar into the mango
coconut pure manually using a spoon or spatula. Pour the pure into
individual serving bowls.
63
Top each serving with a tablespoon of the soaked chia seeds and mango
slivers. Cool in the refrigerator for at least 1 hour before serving.
Mango 500g P45 100g P9 200 P18

Coconut milk 500g P30 250g P15 500 P30
Chia seed 250g P55 28.36g P6.24 56.72 P12.48
Gelatin powder 250g P25 0.2g P0.02 0.4 P0.04
P60.5
AYC= P60.5
10% BUTTER= P6.05
50% Mark up= P8.31875
64
Crepes with banana flambe
Ingredients
7 eggs (5 whole, 2 whites)
2 1/2 cups whole milk
1 1/4 cups sifted all-purpose flour
1/8 teaspoon salt
6 tablespoons butter
For Banana Flamb
4 bananas
1 cup dark rum (substitute Brandy or Cognac)
1 1/2 tablespoon butter
Vanilla ice cream for topping
Method
In a large mixing bowl, whisk the eggs until light and fluffy. Add the milk, flour
and salt; whisk until thoroughly mixed and no lumps appear.
65
Heat a non-stick 9 inch pan on medium high heat and melt about a teaspoon
of butter. Ladle just enough batter to thinly cover the entire pan. Wait just
under 1 minute until edges crisp upward and gently flip over. Cook for another
30 seconds on the other side; set aside on serving plate either rolled or folded
in quarters.Repeat the above step for the rest of the batter.Slice the bananas
into 1/4 inch thick diagonal pieces.
In a saut pan, heat butter on medium high heat. Add the bananas and saut
for about 2 minutes until golden brown. Add the rum and gently tilt the pan,
taking care not to tip too far and cause spillage. If youre on a gas burner, the
rum will light automatically when you tilt the pan. If youre on an electric or
induction stove, use a long lighter (like a barbecue lighter) to carefully flame
the rum. Shake the bananas gently around in the flames; flames will die down
in a minute by itself.
Turn off the heat. Pour the bananas over the crepes and serve warm with
vanilla ice cream on top.
Ingredie APW APC SYW SYC AYW AYC

nts
egg 7 P35 7 P35 14 P70
milk 1000g P60 750g P45 P90
All 1000g P94 350g P32.9 P65.8
purpose
flour
butter 250g P45 30g P5.4 P10.8
banana 4pcs P25 4 P25 P50
cognac 1000g P250 250g P62.5 P125
P411.6
AYC= P411.6
10% BUTTER= P41.16
50% Mark up= P56.595
Selling price= P170
66
APPLE CUCUMBER JUICE
Ingredients
3 cups chilled and roughly chopped apples(unpeeled)
3 cups chilled and roughly chopped cucumber
1/2 tsp lemon juice
Method
Add the apples and cucumber a few at a time in a hopper.
Add lemon juice to the juice and mix well.
Pour equal quantities of the juice into 4 individual glasses.
Serve immediately.
Ingredie APW APC SYW SYC AYW AYC

nts
Apple 1000g P75 3cups 750g P56.25 1500g P112.5
Cucumbe 1000g P75 3cups 750g P56.25 1500g P112.5
r
Lemon 50g P15 2Tbsp 28.36g P8.508 5602g P17.016
P242.106
AYC= P242.106
10% BUTTER= P24.2106
Cost per servings= P67
50% Mark up= P33.5
67
APPLE WITH VITRUS LEMON
Ingredients
Hopper Method
3 cups apple cubes (unpeeled and deseeded)
2 tsp lemon juice
crushed ice for serving
Method
Hopper method
Add the apple cubes a few at a time in the hopper.
Add the lemon juice and mix well.
Add some crushed ice in 2 individual glasses and pour equal quantities of the
juice over it.
Serve immediately.
68
Ingr APW APC SYW SYC AYW AYC
edie
nts
Appl 1000g P75 3Cups 750g 56.25 1500 P112.5
e
Lem 50g P15 2tsp 0.4g 0.12 0.8 P1.6
on
P114.1
AYC= P114.1
10% BUTTER= P11.41
50% Mark up= P15.68875
Selling price= P47
69
SODA WITH FRESH LEMON JUICE
Ingredients:
250ml (1 cup) fresh lime juice, chilled
1/2 teaspoon salt
2 tablespoons caster sugar
1L (4 cups) soda water, chilled
Ice cubes, to serve
Lime wedges, to serve
Procedure:
Combine the lime juice, salt and sugar in a large jug and stir well until the
sugar and salt dissolve. Add soda water and stir to combine.
Place the ice cubes and lime wedges in glasses and add the lime juice and
soda. Serve immediately.
70
Ingre APW APC SYW SYC AYW AYC
dient
s
Lime 500g P75 1Cup 250g P37.5 500 P75
Caste 250g P45 2tsp 0.4g P0.075 0.8 P0.15
r
sugar
Soda 1000g P55 4Cups 1000g P55 2000 P110
water
salt 20g P5 1tsp 0.4 P0.1 0.8 P0.2
P185.35
AYC= P185.35
10% BUTTER= P18.535
Cost per servings= P51
50% Mark up= P25
Selling price= P76
71
WATERMELON JUICE
1/2 (about 2.2kg) seedless watermelon, peeled, coarsely chopped

2 teaspoons finely grated ginger
2 tablespoons lemon juice
Mint leaves, to serve
Ice cubes, to serve
Place watermelon, ginger and lemon juice in the jug of a blender and blend
until smooth. Add sugar, if desired.
Strain through a fine sieve into a serving jug. Add mint and ice cubes and stir
to combine. Serve immediately.
Watermelon 2000 P140 2L 200 P140 4000g P288
g 0g
Ginger 20g P6 2tsp 0.2g P0.06 0.4g P0.12
lemon 50g P20 2Tbs 28.3 P11.3 56.72g P22.688
p 6g 44
P310.808
AYC= P310.808
10% BUTTER= P31.0808
50% Mark up= P42.7361
Selling price= P128
72
Chicken & Asparagus in Mushroom Sauce
Original Yield: 4
Desired Yield: 8
Ingredients:
4 boneless chicken breasts

1 bundle asparagus
1 tbsp. butter or margarine
1 can slice mushrooms
1 can cream of mushroom soup
1 clove of garlic minced
tsp. leaf thyme crumbled
1/8 tsp. dried rosemary crumbled
1 cup all-purpose cream
Salt and pepper to taste
Procedure:
1. In a skillet, brown chicken in butter, set aside.

2. Add mushrooms to skillet until tender. Sir in soup, garlic, thyme and
rosemary.
3. Return chicken to skillet. Cover and cook over low heat for 30 to 40
minutes stirring now and then. Blend in half-and-half asparagus; heat
slowly until asparagus is cooked.
73
4. Taste and adjust seasoning adding salt and pepper if needed. Serve
chicken and mushrooms immediately. Served with mash potatoes or
steamed rice
Chicken 1000g 140.00 4 pcs 800g P112 1600 P224

Asparagus 250g 59.00 1 bundle 250g P59 500 P118
Butter 125g 22.00 1 tbsp 15g P2.64 30 P5.28
Cream of 250g 27.00 1 can 250g P27 500 P54

Mushroom
Slice of 255g 25.00 1 can 255g P25 510 P50
Mushroom
Garlic 10g 5.00 1 clove 5g P2.5 10 P5
Thyme 15g 10.00 tsp 2.5g P1.67 5 P3.34
Rosemary 120g 50.00 1/8 tsp 1.25g .52 2.5 P1.04
All-Purpose 250ml 22.00 1 cup 250ml P22 500 P44
Cream
T:
P504.66
AYC = P504.66
10% Buffer = P50.47
Gross Food Cost = P555.13
Cost Per Serving = P69.39
25% Mark-Up =P17.35
Selling Price = P86.74
74
Spiced Pineapple Pork
Original Yield: 4
Desired Yield: 8
Ingredients:
4 pork steaks, trimmed of excess fat

2 tbsp. light muscovado sugar
1 tsp. tomato puree
432g. can pineapple rings in juice, drained but juice reserve
tsp. chili powder
1 tsp. Chinese five spice powder
Coriander leaves to serve
1 tbsp. dark soy sauce
Procedure:
1. Add the oil to a large non-stick pan, season the steaks well then fry for
5 minutes on each side until golden and almost cooked through.
2. Mix the sugar, soy sauce, tomato puree and most of the pineapple
juice in a bowl. Add the pineapple rings to the pan and let them
caramelized a little alongside the pork.
3. Add the chili and five spices to the pan then fry for 1 minute until
aromatic. Tip in the soy mix and let it bubble around the pork and
pineapple for a few minutes until slightly reduced and sticky. Sprinkle
with coriander and served with rice and Chinese green.
75
Ingredient APW APC SYW SYC AYW AYC
s
Pork 1000g 190.00 .5kilo 500g 95.00 1000 190
Steak
Muscovad 250g 22.00 2tbsp 30g 2.64 60 5.28
o sugar
Tomato 25.00 1tsp 5ml 4.16
puree 60ml 2.08 10
Pineapple 770g 35.00 .432kilo 432g 19.64 864 30.28
ring
Chili 50g 18.00 1/2tsp 2.5g .90 5 1.8
powder
Dark soy 60ml 7.00 1tbsp 15g 1.74 30 3.48
sauce
Coriander 10g 15.00 1tsp 5g 7.5 10 15
spice
AYC =Php250.00
10% Buffer = P25
Gross Food Cost = P275
25% Mark-Up =P17.19
Selling Price = P51.57
76
Potato Soup
Original Yield: 4
Desired Yield: 8
Ingredients:
2 medium sized potatoes and paved

2 slices onion
1 tsp salt
1 cup of hot milk
Dash pepper
1 stalk celery, sliced very fine
1/3 cup water
Procedure:
1. Combine potatoes, onion and salt in a saucepan; add boiling water.

2. Cover and cook until potatoes are tender. Do not drain. Mash potatoes
with a fork; add milk and celery. More milk may be added if soup is too
thick. Serve hot,
Ingredients APW APC SYW SYC AYW AY

C
2 medium 500g P60 2 pcs 100g P12 200 P24
Potatoes
Onion 250g P25 2pcs 150g P15 300 P30
Celery 250g P50 1 stalk 190g P38 380 P76

Milk 300g P30 I cup 240g P24 480 P48
Salt &
Pepper To Taste
T:
178
AYC = 178
10% Buffer = P17.8
Gross Food Cost = P195.8
77
SINIGANG NA BABOY
Ingredients
Pork belly
Spinach (kangkong)
String beans (sitaw)
Fish sauce (patis)
Tomato
Chili pepper
Cooking oil Procedure

Water 1. Boil water in a pot.
2. Add the pork liempo, tomato,
Onion
onion, and tamarind sinigang
soup mix.
Taro (gabi)
3. Cover the pot and boil until the
Sinigang mix meat is tender.
4. Add the long chili pepper, radish,
taro, string beans, and eggplant.
5. Cover the pot and continue boiling until the vegetables are cooked.
6. Add the kangkong leaves and simmer until the dish is done.
7. Serve while hot!
78
8. Ingredient APW APC SYW SYC AYW AYC
Pork belly 1 lb 200.00 116 200 20. 400
Spinach 15g 10.00 15g 15g 300.ml 200
String beans 15g 10.00 15g 5 300 1000
Fish sauce 5g 8.00 15ml 0.6 300ml 100
Chili pepper 5g 20.00 15g 5.00 12
Cooking oil 15g 5.00 200
Water 15g
radish 30g 12.00 12.00 30/MABABA 100
Tamarin 50g 20.00 15g 10.00 400 333.4
onion 15g 10.00 15g 10.00 300 240
Total 5685.4
AYC: 5685.4
10% buffering: 568.54
Gross food cost: 6253.94
Cost per serving: 62.54
50% markup: 31.27
Selling price: 94
79
KARE-KARE
Ingredients
Oxtail
Water
Banana heart
Long beans (sitaw)
Petchay
Rice Flour
Annatto powder
Peanut butter
Oil
Onion
Garlic
Fish sauce (patis)
Salt and Pepper
Shrimp paste (bagoong)
80
Procedure
1. Boil the pork hocks until soft. ...
2. In a wok, saute garlic and onion.
3. Add pork hocks and fish sauce. ...
4. Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. ...
5. Add the vegetables and cook until vegetables are tender. ...
Ingredients AYW APC SYW SYC AYW AYC
6. Season with salt to taste.

7. Serve with bagoong or shrimp pasteOld Yied: 5
Desired Yield: 10
AYC: 1621.39
10% buffer: 162.14
Gross Food Cost: 1783.53
50% Mark-up: 89.18 x .50
Selling Price: 134 .00
81
Oxtail 1kl/1000g 850 450g 1888 3776 900
Water 240g/240ml
Banana 50g 40 50 40 10 125

heart
Long Beans 500g 55 250g 110 2 4.54
Petchay 250g 30 200g 37.5 2.5 13.33
Rice Flour 50g 45 150g 75 3.33 6.66
Annatto 250g 25 25g 50 20 10

Powder
Peanut 50g 60 100g 75 2.5 3.33

Butter
Oil 50ml 50 30g/30ml 50 16.66 6.02
Onion 5g 7 5g 75 100 7
Garic 5g 7 5g 83 100 7
Fish Sauce 50ml 25 25ml 7 200 100
Salt & TT TT TT 7
Pepper
Shrimp 60g 35 40g 50 6.25 10.71

Paste
Total: 1621.39
Pricing Scheme
82
Pricing scheme
Product Unit Buffering Mark up Service Vat Final

cost charge price
Coconut 102 30.60 61.20 10.20 12.24 216.24

pandan
Mango 154 46.20 92.40 15.40 18.48 326.48

sago
Chilled 30 9 18 3 3.6 63.60

mango
Crepes 170 51 102 17 20.40 360.40

with
banana
Apple 100 30 60 10 12 212

cucumber
juice
Apple 47 14.10 28.20 4.70 5.64 99.64

lemon
Lime juice 76 22.80 45.60 12.80 15.36 161.12
Water 128 38.40 76.8 12.80 15.36 271.36

lemon
juice
Orange 66 19.80 39.60 6.60 7.92 139.92

juice
Pineapple 39 11.7 23.40 3.90 4.68 82.68

juice
Bulalo 201 60.30 12.60 20.10 24.12 426.12
Clam 78.72 23.62 47.23 7.87 9.45 166.89

chowder
Cheddar 157 47.10 94.20 15.70 18.84 332.84
83
soup
Cheesy 141 42.30 84.60 14.10 16.92 298.92

sausage
Tomato 42 12.60 25.20 4.20 5.04 89.04

crostini
Salmon 285 85.50 173 28.50 34.40 604.20
Lemon 69 20.70 41.40 6.90 8.28 146.28

chicken
Lenta 326 97.80 195.60 32.60 39.12 691.12
84
Promotion and Advertising
Poster
In promoting our restaurant we use posters and flyers to reach our

target market and of course the Word of Mouth through the customers.
Through this we can use to achieve high profit for our business. Advertising is
bringing a product the attention of potential and current customers.
Advertising is typically done with signs, brochures, commercials, direct
mailings or e-mail messages, personal contact, etc. Promotion keeps the
product in the minds of the customer and helps stimulate demand for the
product.
Promotion involves ongoing advertising and publicity. The ongoing activities

of advertising, sales and public relations are often considered aspects of
promotions.
85
Unique Selling Point
Pristine Restaurant focuses from organic and healthy food that came
from the Greenhouse of the restaurant. It is a casual dining that serve healthy
food for our guest. We also offer the The make your own salad promo for
our guest to create their own desired salad. Our Restaurant not only offers
good foods but also giving them a very good ambience and atmosphere with
the best scenery of Taal Lake and Volcano while eating, Its a dine with a
view. Our restaurant will be consistently serve with the best service and
healthy food in our guest.
86
SWOT Analysis
STRENGTH WEAKNESSES
A completely new product or Is a new restaurant business

service, or a product or firm
service already available to Geographically far from other
your customers but with a customers for the location of
new twist or improvement the location of business
Fresh prepared food and Limited production process
quality goods and service
Experienced and business-
wise management and staff,
or people in leadership
positions who are known to
and respected by the public
and other businesses
Access to all of the resources
and raw materials you need
Solid financing or
investments in place and
ready to go forward
Suitable place
Competitive price and new
marketing strategies
OPPORTUNITIES THREATS
New market offer great Climate change

potential New distribution channel
Expanding restaurant Health consciousness by the
industry customers about the food
Fresh ingredients ingredients due to the health
Location soundly and relaxed concerned.
87
PROFILE OF PERSPECTIVE
Profile of perspective, through this we will know some information of

our target maket that will help us to know what are in demands and needs of
the customers.
Survey Questionnaire
Name (Optional): __________________________________

Gender: _ Female _ Male
Nationality: _________________
Direction:
1. What is Age Category?
_ 18 years old and below

_ 19-25 years old
_ 26-39 years old
_ 40 years old and above
2. How often do you go in a Restaurant?
_ Once a week
_ Twice a week
_ Once a month
_ Others, Please specify: ___________
3. When going to a Restaurant, which criteria are important for you ?
_ Restaurant Concept
_ Menu Price
_ Quality of Food
_ Dinning Environment
_ Others, Please specify: ___________
4. What type of Cuisine do you like the most?
_ Asian Cuisine
_ Mediterranean Cuisine
_ Western Cuisine
_ Others, Please Specify: ________________
88
5. What particular kind of salad do you prefer the most?
_ Greek Salad
_ Caesar Salad
_ Fruit Salad
_ Others Please specify __________
6. Do you prefer to make your own salad?
_ Yes
_ No
7. How often do you eat salad?
_ Occasionally
_ Everyday
_ Others, please specify _______________
_ None at all
89
PROJECTED DEMAND ANALYSIS
N Y X X XY YC
2006 7000 -9 81 63,000 -14709.08
2007 10000 -7 49 70,000 -4484.84
2008 13000 -5 25 65,000 -37039.4
2009 15000 -3 9 45,000 -47263.64
2010 22000 -1 1 22,000 -26187.88
2011 31000 1 1 31,000 36412.12
2012 39000 3 9 117,000 46636.36
2013 48000 5 25 240,000
2014 59000 7 49 413,000
2015 69000 9 81 621,000
n= 10 Y= X= 330 XY=
313,000 1,687,000
2016 11 87,533.32
2017 13 97,757.56
2018 15 107,981.80
2019 17 118,206.04
2020 19 128,430.28
Analysis
The Nasugbu Tagaytay Highway has a population of 7000 by the year
2006 and base on the table above the population of the said location is
increasing every year so it means that the demand is increasing which shows
that our propose business is feasible for the next 10 years.
PROJECTED SUPPLY ANALYSIS
YEAR DEMAND SUPPLY DS GAP UNFILLED

PROPORTION
2016 87,533.32 398 87135.32 99.55
2017 97,757.56 398 97359.56 99.59
2018 107,981.80 399 107582.80 99.63
2019 118,206.04 399 117807.04 99.66
2020 128,430.28 399 128031.28 99.69
90
Analysis
The supply stated in the table shows that prior to the increasing demand there
is still enough supply to sustain our companys and our customers needs and
satisfaction
91
Projected Market Share
Projected Market Share
5%
12 %
Bulalo Point
35 %
15 % Giligans
Josephines Restaurant Tagaytay
13 % Gerry's Grill
20 % Shakeys
Pristine Restaurant
92
CHAPTER 4:
Company Logo
This is our company logo. It symbolizes freshness. The leaves

basically signifies the freshness of our raw products because as you notice to
our business we harvest it in our own Greenhouse so I assure our customers
eat 100% fresh and all organic food.
The saut pan also basically represents the kitchen part of our
business with a brown color of the interior. We choose to have the interior to
be Earthly color so that our customers can feel nature while they are eating.
The name of our business in that logo has its Earthly color too so that
it became more natural, ecological to the eyes of our customers.
93
Product and Operation
Our restaurant operation encompass everything we do to serve our

guest with high quality and satisfaction. Our operation System Resources are
grouped ibt several secific areas of operation that includes Kitchen System,
Dining Area System, Facilities and Maintenance and Greenhouse System.
Each System inlcudes forms, checklist implementation instructions, resources

that can be tailored to your unique restaurant needs we also accept feedback
to our dear customer to know the factors and satisfied the needs of our
customer without having reinvent the restaurant.
Our Operation Systems includes forms, procedures and implementation resources for
Inventory Control, Purchasing and Receiving, Recipe Control, Portion and Waste Control,
Preparation and Production, Service and Settlement and numerous other system categories
94
Process
OPERATION PROCESS
Presenting the
Guest Arrival Bill Out
Bill
Menu Guest
Order Served
presentation Departure
Placing order/s
Guiding the to
to the system
their seat
and Kitchen
Order Taking Repeat Order
95
PRODUCTION PROCESS
Prepared by
Reception Bell
kitchen
Menu Picking the

Presentation ingredients in Order Served
the greenhouse
Placing the
Eveluate by
Order Take orders in the
Guest
kitchen
Production and Operation Process
In the process of Operation, the guest will arrive at the restaurant (Pristine
Restaurant) then the recptionist present the menu and welcome the guest/s.
After that process, the receptionist will guide the guest/s to their preferred
seat and take their order after he/she take and the order it will be place at the
system in the cashier and prepared by Kitchen. The order will be served at
the guests and next process is the bill out, presenting the bill and make a
settlement. After all that process, the guest depart and say thank you .
While in the process of Production, after the receptionist and dining staff take
the order and punch it to the system in the cashier the Kitchen will prepared
by them . But before it will prepared by the Kitchen the fresh ingredients will
get at the greenhouse section to be pick up by the staff assigned on that
section and give it to the Kitchen. When the food is done and it will be ready
to serve.
96
Component and Parts
Reception Area
First Floor Kitchen / Storage Area
97
Bathrooom Area
98
Kitchen 2nd Floor
99
Greenhouse Area
Dining Area
100
Equipments
Equipment Description Quant Price

ity
Brews 3.8 to 6pcs P1,250.

7.5 gallons 00
(14.4 to 28.4
liters) of
perfect coffee
per hour.
Brews directly
into 1.9 to 3
liter air pots.
Convenient air
pots keep
coffee hot and
fresh for hours.
air pots are

easily
transported to
remote
meeting
rooms,
breakfast bars,
etc.
Serve wine 25pcs P600.00

and
champagne to
your customers
with
assortment of
wine buckets!
Carry a
beautifully
crafted wine
cooler bucket
101
from a variety
of top vendors
so you can find
an elegant,
attractive
accent to your
wine
presentations.
Heavy-duty 4pcs P3,500.

bottom mount, 00
insulated
rectangular hot
food well is
designed for
installation in
metal
countertop.
Available with
Round or
Square
Corners (add a
C to model
number)
designs.
Units available
in a UL
recognized
component
construction
with open
wires and
increase-
decrease plate
or complete UL
listed
construction
including
102
electrical
conduit, bezel
and control box
The nested 40pcs P150.00

position.Saves
space when
transporting
empty baskets.
When nested
the baskets
can still be
used to
transport
products.
Internal height
45mm. 25
stacked
baskets are
155cm high.
The middle
position. Ideal
for
commissioning
bakery
products of
varying sizes
or bakery
products of the
same size but
different
articles. In this
position you
can be as
flexible as your
business
needs. Internal
height 92mm.
15 stacked
103
baskets are
163cm high.
200pc P100.00
s
Small table
stand that can
be positioned
on a tabletop
or other flat
surface.
15pcs P200.00
Convenient
storage and
portion control
each quick
twist dispenses
approximately
one ounce.
Double your
convenience
and portion
control
104
100pc P30.00
s
cheese shaker
is put on
tabletops so
customers can
add extra
parmesan to
their pastas
and
sandwiches
25pcs P1,200.
00
These urns are

designed to
hold coffee and
hot water for
tea,
105
A food heat 20pcs P1,000.
lamp can be 00
used in a wide
range of
applications,
from carving
stations to
buffet lines.
Free standing
units are
perfect for
catering
operations.
10pcs P3,000.
00
Use a soup
kettle to keep
freshly cooked
chili, stew,
sauce, and
nacho cheese
hot and above
danger zone
temperatures.
Youll also find
rethermalizers
that can
quickly heat up
frozen or
chilled foods
for meal
service.
106
5sets P10,000
.00
A cold table is
designed to
keep salad bar
items,
perishable
ingredients,
pudding
desserts, and
other products
at a safe and
desirable
serving
temperature,
making it an
excellent
addition to self-
serve areas
like buffets.
These napkin 100pc P250.00

dispensers s
allow
customers to
take their own
napkins as
they're needed
to clean up any
spills, crumbs,
or stains on the
table or their
own clothing.
You can
choose a
napkin
dispenser with
a small
capacity if
you're setting it
107
on a single
dining table, or
you can use a
larger option
that can
accommodate
hundreds of
guests.
Use a 25pcs P900.00

commercial
blender to mix
thick
smoothies,
create hearty
soup, blend
frozen
cocktails, and
more!
Designed for
use in a food
service
kitchen, these
blenders can
withstand
frequent use
without burning
out.
108
10pcs P3,000.
00
These food
processors
help you cut
and blend all
kinds of
ingredients
efficiently so
you can get to
other kitchen
tasks.
10pcs P500.00
Use an
immersion
blender to
quickly chop
soft produce,
whip cream,
make butter,
mix batters,
and puree
soups. Choose
from items with
different shaft
lengths to use
in your deep
stock pots or
shallow bowls.
109
10set P1,000.
s 00
These bins
offer ample
space to store
and
merchandise
everything
from sugar
packets to
ketchup, and
you can
choose the
number of
compartments
in each holder.
A drop-in hot 5sets P5,000.

food well fits 00
directly in your
counter or hot
buffet table, so
the tops of the
pans sit flush
with your
tabletop.
Keep hot and 5sets P5,000.

cold foods at 00
their proper
serving
temperatures
by holding
them in these
dual
temperature
110
food wells.
Each food well
will use a
heating system
for items like
soup, lasagna,
and sauce, or
its compressor
will start
pumping
refrigerant for
salad, fruit
cocktail, and
other chilled
items.
Hold hot food 1set P10,00.

items for 00
extended
periods of time
and keep them
out of the
danger zone
with our
selection of
electric steam
tables! Each
table comes
equipped with
a heated well
that can hold
water, and it
creates hot
steam that
maintains
temperatures
until your food
is ready to be
111
served
100pc P500.00
s
Food mills
allow cooks to
process their
own specialty
ingredients for
sauces, soups,
purees, and
condiments
15set P150.00
s
Each knife set
features a
distinct design
and includes a
variety of
cutlery and
sharpeners,
including chef
knives, honing
steels, and
more
It helps you 3sets P25,000

prepare more .00
meals in the
same amount
of time as your
traditional
range. These
units are
designed for
maximum
power and
output and
112
come in
different sizes
to
accommodate
the volume of
orders you
need to fill.
These heavy-
duty
commercial
ranges are
made with
varying
amounts of
surface
burners to
accommodate
fry pans, stock
pots, and other
cookware.
1000 P50.00
pcs
These napkins
combine the
soft feel and
attractive
appearance of
linen with the
functionality
and
affordability of
paper
products.
Made of thicker
materials,
highly
absorbent and
113
will keep
guests clean
from spills or
drips. They're
also
disposable.
114
1set P15,000
.00
Create dozens
of pounds of
high-grade,
outstanding
ground
meats.You can
find a meat
grinder that is
rated to
process
between 1 and
65 lbs. of meat
each minute to
create the
perfect
quantity.
115
Plastic pitchers 100pc P200.00
use to pour s
drinks and refill
customers
glasses at the
bar or at their
tables. Also
making it easy
to identify the
beverage
It will easy to 5sets P1,500.

toast bagels, 00
waffles, and
other food
items at
differing
temperatures
that fit your
guests needs.
100pc P250.00
s
Easily and
quickly crank
out curly fries,
potato wedges,
classic
boardwalk
fries, and more
with a heavy
duty French fry
cutter.
116
Present and 100pc P250.00
serve your s
signature drink
in a fun and
accessible way
with a punch
bowl!.you can
set out larger
portions of
beverage at
once, making
these great for
use at
gatherings with
a lot of guests.
Be sure to
check out a
punch bowl
ladle, as well,
so people can
easily fill their
cups!
A commercial 3sets P5,000.

slush machine 00
is a granita
machine to
make anything
from slushies
and smoothies
to frozen
cocktails,
depending on
your states
liquor laws.
Selection of
machines
includes high
117
performance
models for
faster freeze
times and
standard units
for light-duty
use.
Hi ball glass, 1500 P60.00

this tall, pcs
cylindrical
tumbler is a
versatile
addition to any
bar or
restaurant
establishment.
Serve beer,
Bloody Marys,
mojitos, and of
course,
highball
classics like
scotch and
soda, gin and
tonic, and Jack
and Coke. With
so many uses
for a high ball
glass, it's easy
to see that
they're a
necessity in
any bar or
restaurant
118
Sugar 200pc P50.00
dispenser s
features a cap
that easily
twists on and
off, so your
staff can
quickly refill
contents
without any
hassle.
Syrup 500pc P30.00

dispensers will s
help you avoid
messy spills
and drips at
your
restaurant,
buffet, or
catered event.
Ideal for
breakfast
foods, these
dispensers are
perfect for
serving syrup
or honey with
pancakes,
French toast,
oatmeal, and
waffles. We
offer many
dispenser
styles,
including
tapered,
teardrop, and
119
beehive for
holding honey.
This Cooking 3sets P25,000

Performance .00
Group 60-
CPGV-6B-
24G-S26 gas
range boasts
six 30,000 BTU
burners and
one 24"
polished steel
griddle to
provide you
with optimum
cooking
performance!
12" x 12"
heavy duty
cast iron grates
allow you to
easily slide
heavy pots
from one
section to
another, while
a unique anti-
clogging pilot
shield ensures
that the open
top burners
deliver long-
lasting
performance.
The unit's
reliable 3/4"
thick griddle
120
has a manual
control and a
24" x 21"
cooking area,
giving you
ample space to
cook
hamburgers,
chicken, fish,
or even bacon
and eggs!
These ovens 3sets P10,000

come in many .00
sizes to
accommodate
the volume of
poultry you
need to cook. If
you offer
roasted
chicken on
your menu
regularly, try a
unit that can
hold several
dozen
chickens at a
time.
121
An outstanding 3sets P20,000
combination of .00
cooking,
sauteing, and
baking
potential, the
Garland M45R
Master series 2
section front
fired hot top
34" gas range
is the ideal
workhorse for
any busy
commercial
kitchen. This
heavy-duty
model comes
with three
15,000 BTU jet
burners in
each section of
the hot top (6
total) to supply
intense heat
for sauteing up
front and
milder heat for
warming in the
back. It also
features a
spacious,
40,000 BTU
oven with a
fully
porcelainized
interior for
optimum
output and
122
easy cleanup.
As part of
Garland's
heavy-duty
Master series,
this powerful
range provides
exceptional
heating for
faster cooking
times.
serving space 1000 P150.00

for meals at pcs
your cafe or
sandwich
shop. You can
easily fit a
dinner plate,
beverage,
dessert plate,
and utensils on
these. They
come in a
classic
rectangular
shape.
Keep all your 1set P30,000

products .00
chilled, while
also helping to
increase their
marketability
inside one of
these
merchandising
refrigerators.
123
50pcs P200.00
22 tines High
carbon
steel/metal
garden lawn
rake tools wit
soft handle
)Pruning shear 50pcs P200.00

is ideal for
cutting
stems,light
branche,grass,
flower thron
and ect.
(2)Fully
hardened,
precision-
ground steel
blade stays
sharp, even
through heavy
use. Handles
have a nice
pattern which
makes the
pruners easy
to hold onto
and there's a
nice sound of
the blades very
precisely
sliding past
each
other. The
hook is easy to
use and very
accessable,
making one
124
hand
operations a
breeze. The
best thing
about these is
that they'll fit in
your back
pocket and
stay locked.
(3)Low-friction
coating helps
blade glide
through wood,
prevents the
blades from
gumming up
with sap and
debris and
helps the
blades resist
rust.
Self-cleaning
sap groove
keeps the
blade from
sticking for
easy operation.
20set P1,00.0
wide range of
s 0
option, FSC
ash wood
handle,
stainless steel
material,Spade
/Fork, Garden
Tools
125
solid,durable,fi 50pcs P150.00
nely made with
carefully
selected
materials and
advanced
manufacturing
techniques.
1.factory
directly supply
2.best material
3.high quality
with
reasonable
price
4.OEM order is
welcome
50pcs P100.00
1.It made of
plastic.
2.High quality
and
reasonable
price
3.Can be
packed as
customer's
requirment.
126
Pruning hedge 50pcs P200.00
shear/garden
secateur/floral
tools
wood chairs. 150pc P2,000.

These chairs s 00
are available in
several
different styles,
ranging from
the simple
ladder back
wood chairs to
fancy
traditional
wood chairs
which feature
designer
backs, arms,
and legs.
The smart 100pc P250.00

design of this s
compact tool
makes bulb
planting easy.
A spring-
loaded handle
releases bulbs
for planting
and provides
excellent grip
127
and gradation
marks help you
make sure
you're planting
your bulbs at
just the right
depth. The
durable steel
body won't rust
or bend when
digging into
tough soil.
arts are 10car P4,500

important in ts
the
greenhouse
industry for
moving plants.
They are
available to
meet almost
any grower
needs:
transport,
shopping,
display and
customer
service. We
have many
kinds of carts,
such as CC
container
(Danish
trolley), heavy
duty cart.
128
500pc P100.00
plastic plant
s
pots wholesale
black plastic
flower pot
black gallon
planter pot
500pc P150.00
The Zinc Pot
s
Set. Perfect
Gift
Companion to
a Plant Theatre
20pcs P1,500.
The Trio 3-in-1
00
Deluxe High
Chair from
Ingenuity is
three great
seats in one!
This amazing
high chair
provides three
different
seating modes
to grow with
129
baby from
infant to
toddler: a full-
size high chair,
a booster seat,
and a toddler
chair. This is
one chair that
will grow with
your family.
Using both
booster and
toddler chair
modes, the
Trio can even
accommodate
two children at
the same time!
The
EasyClean
tray includes
handy cup
holders and is
dishwasher-
safe so baby
can dine from
a clean surface
every time.
130
10set P10,000
Every
s .00
restaurant, bar,
pub, cafe or
casual dining
owner wants
their dining
tables to
provide an
appealing
place for
customers to
enjoy their
meals,
companionship
or business
meetings.
Whether you
are in the
market for
wood, round,
square,
rectangular or
commercial
wholesale rest
aurant tables,
or you want to
purchase
individual table
tops and
131
bases, we
have a large
selection to
meet your
table needs.
500pc P650.00
OutDoor
s
Furniture-
Outdoor Chair
The Stackable
Metal Patio
Chair with
armrest is
effortless and
comes in Black
finish ONLY. It
also comes
with standard
plastic glides.
10set P20,000
This furniture
s .00
set includes
dining table,
dining chair,
banquette
seating, side
table, high
dining table,
bar stool,
132
buffet
cabinet, etc.
200pc P2,000.
Liquid bottle
s 00
dispenser is
ideal for mobile
locations or
home users
who can't or
don't want to
direct plumb.
The Bottled
Water
Dispensing
System will
deliver the
water under
pressure to an
individual
drinking water
faucet, the
water inlet of a
refrigerator for
the ice-maker
and chilled
drinking water
tap, and to
certain
commercial
coffee / tea
133
brewers.
2sack P6,000.
Control of
s 00
Septoria,
Fusarium,
Erysiphe and
Pseudocercos
porella in
cereals;
Sclerotinia,
Alternaria and
Cylindrosporiu
m in oilseed
rape;
Cercospora
and Erysiphe
in sugar beet;
Uncinula and
Botrytis in
grapes;
Cladosporium
and Botrytis in
tomatoes;
Venturia and
Podosphaera
in pome fruit
and Monilia
and Sclerotinia
in stone fruit.
Application
134
rates vary from
120-600 g/ha,
depending on
crop. A seed
treatment (0.6-
0.8 g/kg) will
control Tilletia,
Ustilago,
Fusarium and
Septoria in
cereals, and
Rhizoctonia in
cotton. Also
shows activity
against storage
diseases of
fruit as a dip
(0.3-0.5 g/l).
Annealed glass 5000 P225.00
is glass that pcs
has not been
heat
strengthened
to the degree
of tempered
glass. Unlike
tempered
glass,
annealed glass
will break apart
in large pieces.
At Bear Glass
NJ we
135
fabricate
mostly
tempered glass
but offer
annealed glass
on request.
100pc P50.00
Moulded in
s
100% recycled
Nylon for
outstanding
strength, this
flat based
scoop is ideal
for collecting
compost, grit
and fertilizer.
136
100pc P200.00
This handy
s
bag is super-
light and
features a
multi-purpose
belt to put over
your shoulder
or around your
hips to keep
your hands
free while
working. The
sturdy mesh
means you can
wash off the
contents right
in the bag
where it will
quickly dry off
for storage.
137
50pcs P125.00
: Imported from
England, this
ingenious eco-
friendly device
enables you to
turn strips of
old newspaper
into
biodegradable
pots. Makes
perfect sized
pots for seeds
or small
seedlings. Pots
are 4 cm
(1.57") wide
and up to 5 cm
(1.97") deep.
Comes with
instructions.
Made from
FSC Oak.
138
Structure and Layout
FLOOR PLAN
139
LAYOUT DESIGN
PERSPECTIVE VIEW
140
TOP VIEW
141
SIDE VIEW
142
..
143
144
145
146
147
148
149
150
151
152

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CHAPTER 1: BACKGROUND OF STUDY

In 1765, a Paris soup vendor, A. Boulanger, advertised restaurers, or

restoratives, and offered choices from a menu of dishes at his modest

than 500 restaurants.

In the United States, a cafeteria-style restaurant opened for gold miners

National Restaurant Association.

Restaurants may be classified or distinguished in many different ways. The

or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on

themes (such as automated restaurants).

Restaurants range from inexpensive and informal lunching or dining places

semi-formal or formal wear. Typically, at mid- to high-priced restaurants, customers

have waiters to serve drinks and alcoholic beverages.

Significance of the Study

economics impacts to our society .

This study is significant to businessmen because it may serve as a reference

material to those who are planning to extend their conceptualize business in

To the Students of University of Makati

This study is significant to the University of Makati because it will bring

reference for their future of creating a feasibility study.

OPERATIONAL DEFINITION OF TERMS

RESTAURANT- a business establishment where meals of customers are mostly,

GREENHOUSE- a part of a building restaurant business and that is used for

PARTNERSHIP a legal relation existing between two or more persons

contractually associated as joint principals in a business

type from other restaurant.

MARKETING act of satisfying the needs and wants of the consumers

CONSUMER regular consumer of a certain product or services

SIGNIFICANT very important

PROPONENTS a person who argues for or supports something

PARTNERSHIP a legal relation existing between two or more persons

contractually associated as joint principals in a business

NAME KIND OF ADDRESS PERCENT OF

AMADO, PARTNERSHIP 4165 BOUGAINVILLA 13%(Php300,000.00)

BANDEJA, PARTNERSHIP BRGY. 12% (Php250,000.00)

BIAGO , PARTNERSHIP 7092 MAGSAYSAY 13% (Php300,000.00)

CALARION, PARTNERSHIP 3143 VISITA ST. 13% (Php300,000.00)

ESTIAMBA, PARTNERSHIP 2318 ARELLANO ST. 13% (Php300,000.00)

GAMALO, PARTNERSHIP 37C A LUNA ST. 12%(Php250,000.00)

PANALIGAN, PARTNERSHIP BLK. 133, LOT2 E. 12%(Php250,000.00)

YBONA, PARTNERSHIP C5 TAGUIG CITY 12%(Php250,000.00)

Title of the Business

We envison the "Pristine Kitchenette" as one of the restaurant that will

Teamwork A commitment to common goals based on open and honest

Integrity Doing the right things as always.

Commitment Dedicated to the success of our customers, partners, digimarc

Loyalty work collaboratively with digimarc employees, partners, suppliers and

Sustainable eating is a pleasure and a responsibility. Many strategies to

We choose to name our business as Pristine Restaurant. Because

Type of Business Organization

Partnership is our form of business organization. It is because

Government and Taxes

Bureau of Internal Revenue (BIR)

Department of Trade and Industry (DTI)

Securities and Exchange Commission (SEC)

~ Reservation for 90 days Php.120

Bureau of Plant Industry (BPI) Php.1000

Bureau of Food and Drugs (BFAD)

~ Initial (1 yr. validity) Php.1000

Sanitary Permit and Health Card Php.70

Community Tax Php.500

~ Certification of Assessment Record Php.20

Business Permit Php.1500

Mayors Permit Php.5000