UNIVERSIDAD INTERAMERICANA DE PANAMÀ

FACULTAD DE HOTELERÌA Y TURISMO

ESCUELA DE HOTELERÌA UIP-GLION.

Food and Beverage Management

Final Report

Restaurant El Olonés

Irina Ríos Madrigal

Teacher:

Lic. Francisco Muñoz

Date:

Panamá, december 14, 2014

On Saturday December 6th, 2014 at 11:00 am in Room 801 Tower B at Inter-

american University of Panama held a Christmas Bazaar and exhibition and sale of

food theme restaurants of matter Food and beverages Management under the

supervision of Mr. Francisco Muñoz. These restaurants were projects developed

by students during the course of the matter with the teacher's help.

My participation in it was with the presentation of a pirate themed restaurant called

El Olonés which will specialize in preparing fresh seafood of the day, and their

homemade pasta and breads, sauces and exclusives.

As tasting dishes: In this event the testing menu consisted of two savory, one

sweet, and a cocktail brunch type since the time dictated it.

Gourmet Miniburgers with caramelized onion:

1. Homemade bread.

2. Ground meat first.

3. Sugar.

4. Wine red.

5. Yellow onion caramelized.

6. Mozzarella cheese

Ceviche shots of sea bass with cilantro and coconut:

1. Sea bass fillets.

2. Yellow onion.

3. Coconut Milk.

4. Pineapple.

5. Lemon.

6. Cilantro

7. Spicy ground pepper.

Banana Rum Cake:

1. package yellow cake mix

2. baking soda

3. dark rum (cake)

4. water

5. eggs

6. mashed bananas

7. chopped pecans

8. butter, softened

9. confectioners' sugar

10. vanilla extract

11. dark rum (topping)

Honey Bee Bellini (cocktail):

1. 1 oz. Jack Daniel's Tennessee Honey Liqueur

2. 1 oz. peach nectar

3. 1 oz. orange juice

4. Soda water (splash).

For the presentation of the Restaurant El Olonés in this event were incurred in the

following additional costs:

1. Decorations invested in tablecloths, sign, napkins, promotional items

(souvenirs), spoons, cups, snacks, pirated items, trays, shakers, cooler.

2. Uniform Service Brigade: invested in pirate costumes with accessories, and

shoes.

3. Transportation: invested to purchase inputs in different suppliers, G de P,

Riba Smith, Articulos Promocionales, Piex, Payless Shoes, Seafood Market,

Supermarket REY.

COST ANALYSIS

DESCRIPTION PRIME COST UNITS AMOUNT SALE PRICE Gourmet Miniburger with Caramelized Onion 0.95 50 47.5 1.25 Ceviche shots of sea bass with cilantro and coconut 1.25 35 43.75 1.50Banana rum cake 0.90 50 45.00 1.00Honey Bee Bellini (cocktail) 1.20 50 59.95 courtesySubtotal 4.30 185 196.2 3.75

ADITIONAL COST AMOUNTDecoration 60.00Uniform 75.00Transport 50.00Total 185.00

SALES DETAILS UNITS UNITS SOLD SALE PRICE TOTAL SALE Gourmet Miniburger with Caramelized Onion 50 22 1.25 27.50 Ceviche shots of sea bass with cilantro and coconut 35 19 1.50 28.50Banana rum cake 50 17 1.00 17.00Honey Bee Bellini (cocktail) 50 25 courtesy 0.00Subtotal 185 83 3.75 73.00

TOTALS EXPENSES REVENUETotal cost of supplies 196.20Total additional costs 185.00Total sales 73.00Totales 381.20 73.00Loss 308.20

Reviewing the loss obtained by comparing income versus expenses we may

think it is a business with high risks. But we must not lose focus of the event

which was promoting us and let us know in the market as the first restaurant in

Panama Thematic and get closer to our future customers to give them testing a

sample of our delicious dishes and also their views known. It is noteworthy that

the comments about the dishes were very flattering and I am pleased with the

customer acceptance.

ANNEX

Gourmet Miniburgers with caramelized onion.

Ceviche shots of sea bass with cilantro and coconut.

Banana Rum Cake

Honey Bee Bellini

Uniforms

Restaurant logo

Souvenirs Shop