CHAPTER 3

TECHNICAL STUDY

After having determined the market size and area, product demand and growth, the

potential and technical feasibility of the project may be analyzed. This stage deals with the

allocation of resources that will be needed in order to satisfy the market. The technical soundness

analysis will be considered complete if all pertinent technical aspect of the project have been

taken into account in the analysis and if the planned construction or procurement conforms to

accepted standards and practices. The estimated cost of the project should be as low as any other

reasonably available alternate which would produce the intended results.

The objective of this portion of the feasibility study is to determine to what extent the

project meets the technical soundness criteria.

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3.1. Product Levels of Restaurant

Core Benefit- Underground restaurant ; relaxation and food satisfaction

Basic Product- Root crops or tuber crops
Expected Product- easy availability, comfort, freshness and cleanliness of restaurant
Augmented Product- Socialization, new experience to the customer
Potential Product- New product available at lower price other than competitors

3.2 Kitchen Tools and Equipment

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 UNIT TOTAL
DESCRIPTION FUNCTION QUANTITY
COST COST

3
 Used to input 1 16,200.00 16,200.00

sales and keep

the money safe

POS System
Used to store 1 15,500.00 15,500.00
and
record data

For 1 500.00 500.00

communication
and business
transaction
purposes

Telephone
Stores 1 10,245.00 10,245.00
perishable
goods and use
for
cooling
purposes

4
 Freezer
A cooling 1 12,652.00 12,652.00
apparatus use to
reduce the rate
of
spoilage of
foodstuffs

Refrigerator
A device used to 1 542.00 542.00
crushed ice for
cold food
servings

Ice Crusher
Kitchen 2 3,868.00 7,736.00
appliance
designe
d for the
purpose
of cooking food

Heavy Duty Burner

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 A kitchen 1 2,261.00 2,261.00
appliance used
for baking,
broiling,
roasting
and heating
food

Microwave Oven
An apparatus 1 758.00 758.00
used in mixing
flour and other
ingredients

Mixer
A self-contained 1 2,095.00 2,095.00
tabletop kitchen
appliance
for cooking rice

ice Cooker

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 A device 1 2,410.00 2,410.00
containing
a fan that hangs
above
the stove or
cook
top in the
kitchen
used to remove
smoke, odors,
heat, and steam
Range Hood from the air

A bowl- shaped 2 260.00 520.00

kitchen utensil
with holes in it
Use for
draining.

olander
Used primarily 2 54.00 108.00
to
measure the
volume of
liquid
or bulk solid
cooking
ingredients such
as flour and
sugar

Measuring Cup

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 Used to grate 2 40.00 80.00
foods into fine
strips or crumbs

Grater
A filter to retain 2 40.00 80.00
larger pieces
while small
pieces
and liquid pass
through

Strainer
A kitchen 2 250.00 500.00
utensil
design to fry, to
sear, and to
saut
and food

Frying Pan

8
 A kitchen 2 89.00 89.00
utensil
used as a
surface
on which to cut
or
slice things

Chopping Board
A kitchen tools 2 100.00 200.00
used to cut
different kinds
of
foods

Set of Knives
A kitchen tool 3 23.00 69.00
for
handling food
items on a grill

Tong

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 Used in food 10 dozen 40.00 400.00
preparation to
measure, mix,
stir
and toss
ingredients;
primary utensil
used for eating

Spoon and Forks

A hard-held tool 3 35.00 105.00
that is used for
lifting, flipping
or
spreading
substances

Spatula
A round vessel 2 dozen 96.00 192.00
that is open at
the
top; used
chiefly
for holding food
or
liquids

Bowl

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 A broad, mainly 10 dozen 144.00 1,440.00
flat vessel on
which food is
served

Plate
An open metal, 2 45.00 90.00
ceramic, or
plastic
container with
sloping sides,
typically used
for
holding water or
washing

Basin
Food 1 40.00 40.00
preparation
utensil used to
slice
peeled,
hardboiled
eggs quickly
and
evenly

Egg Slicer

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 Used to hold 10 49.00 490.00
water for
drinking
purposes

Pitcher
Deep dish used 5 360.00 1,800.00
both in the
oven and as a
serving vessel

Caserole
It has sharp 2 36.00 72.00
metal
edges that cut
perfectly round
balls from even
the hardest ice
cream

Scooper

UNIT TOTAL
DESCRIPTION FUNCTION QUANTITY
COST COST

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 1 300.00 600.00
Generally
comfortable and
adjustable
type of chair
that
is designed for
use at a desk in
an office

Office Chair
For lightning 3 325.00 975.00
and better
ambiance

Fluorescent
Built-in 2 2,460.00 4,920.00
furniture
installed in
many
kitchens for
storage of food,
cooking
equipment, and
often silverware
and dishes for
table service
Kitchen Cabinet

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 Used to wipe 1 95.00 95.00
wet
floor

Map
Used to sweep 1 45.00 45.00
the floor

Broom
Used to collect 1 45.00 45.00
dust and waste

Dust Pan

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 Disinfectant use 1 125.00 125.00
to maintain the
cleanliness of
the
hands before
and
after eating

Hand Sanitizer
For sanitary 8 25.00 200.00
purposes

Tissue Paper

3.3 Business Operation

The business will be offering two sets of schedules; regular schedules from Monday to

Saturday and Holiday schedules with regards to special occasions or holidays. Regular days will

cover the restaurant opening from 7am to 10pm. For holidays, the selling operations of the

business will start at 10am to 9pm. The operations consist of 1 manager, 2 chefs, 3 assistant

chefs, 1 guard, 1 janitor, 15 staffs. An incentive will be given in the legal holidays of the

employees.

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3.4 Raw Materials Procurement, Service to Customer and Inventory Control

3.4.1. Raw Material Procurement

The business has suppliers, where issues like quality of the product, price, time of

delivery, mode and time of payment are discussed and agreed upon. Credits are established, food

received and stored. The reasonable amount to have on hand and a point that indicate more

should be ordered are established. To consider the properties of raw materials in relation to food

processing, handling, transport, storage and preparation of raw materials prior to the range of

processing operations, procuring and receiving of food items requires a complete system.

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 Based on the menu, determined the quality of food standards required. Gather product

availability information and select supplier based on reliability of service, price and honesty.

Obtain food samples and test them in order to select the best. Usually, it is the responsibility of

the store keeper to place order and receive supplies and give him the authority to reject delivery

of substandard items. Decide on optimal delivery size to reduce cost of delivery and handling.

Check all deliveries for quality, quantity, weight and price. Setting up of storage space for

maximum utilization. Establish the amount needed to be stocked.

3.4.2. Service to Customer

The perception of success is dependent on employees, who can adjust themselves to the

personality of the guest. The act of taking care of the customers needs by providing and

delivering professional, high quality service and assistance before, during and after the

customers requirements are met. Good customer service is the better half of a real successful

business.

Improved customer service: no matter how great the products are and how talented the

staffs are, one of the things that are most likely to be remembered is the direct interaction with

the employees which will raise the customers loyalty.

3.4.3. Inventory Control

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 The business keeps record of inventory issued to the concerned department and helps to

maintain inventories at lower cost; avoid overstocking and under stocking of raw materials;

focus on location, storage, recording, and accounting inventories; provides prompt and proper

service to all concerned.

The business produce goods for sale have a product quality or assurance that monitors

outgoing products for customer acceptability. The last stage is selling wherein the chain of

commerce where a buyer exchanges cash for a sellers good or service or the activity of trying to

bring this about.

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3.5 Business Location and Layout

3.5.1 Vicinity Map

Figure 1 Target location at Sta. Cruz, Antipolo City bounded by Sumulong Hi-way
Source: Wikimapia.org

The business will be residing at Sitio Hacienda Remedios Sumulong Hi-way, Brgy.

Sta.cruz, Antipolo City.

3.5.1.1. Property appraisal:

Class: Raw land

Sub-class: A1
Total area: 58,382.00 sq.m/ 5.83 hectares
Total market value: P11,676,400.0

3.5.1.2. Boundaries:

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 North: Carlos Maricaban and Pedro Siera

East: Pedro Sierra

South: Trail

West: Carlos Maricaban

3.5.1.3. Land use and zone:

The site is belong to medium density Residential Zone (R-2)

The site is very near at Tourism Zone (TZ)

3.5.1.4. Accessibility:

The site is very convenient to both public and private given that the site is

bounded with Sumulong Hi-way which is one of the main roads from

Metro Manila to Antipolo City.

3.5.1.5. Adjacent structure

North: Vista Grande heights subdivision

East: Small Resort
South: Cavaliers subdivision
West: Resto-bars (Padis Point, etc.)

3.5.1.6. Topography:

8-15% sloping, the site is gently rolling and has a good water run-off.

3.5.1.7. Road networks:

Sumulong Hi-way
Street access road to residential area

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 3.5.1.8. Utilities

Power / electricity line : Meralco

Water line: MWSS
Communication: PLDT, Bayantel, Smart, globe and Sun telecom.
Drainage/sewerage system: Natural water run-off

3.5.2. Layout

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 The total area of our space in the location is measured 571.86 square meters. The whole

area is divided into four portions namely the kitchen area, preparation area, counter area and the

dining area.

3.6 Status and Timetable of the Project

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 Tasks Critical Path Start Finish Duration

Tasks 1 Yes Day 1 Day 1 1 Day

Task 2 Yes Day 1 Day 7 7 Days

Task 3 Yes Day 7 Day 21 15 Days

Task 4 Yes Day 21 Day 34 14 Days

Task 5 Yes Day 34 Day 37 4 Days

Task 6 Yes Day 37 Day 43 7 Days

Description:

Task 1- (Brainstorming of the business)

Task 2- (Gathering information about the chosen business)
Task 3- (Making the draft of Chapter 1)
Task 4- (Making the draft of Chapter 2)
Task 5- (Conducting a survey)
Task 6- (Making the draft of Chapter 3)

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