kapa pil.101.edit

FAR EASTERN UNIVERSITY

Institute of Tourism and Hotel Management

Hotel and Restaurant Management Department

Katangitanging

panlasa ng Pilipino

(KAPA PIL)

Presented to the

Institute of Tourism and Hospitality Management


As partial fulfillment for the subject

Facilities Design and Building Engineering Systems

First Semester

School year 2012-2013

Adviser:

Submitted by:

Section – HO8311

Yian, Mark Lester

Tamayo, Niño Jamil

Valderama, Louie Marck

Paguio, Gerald

Barba, Christine

Pascua, Jerick

Sulit, Bianca

Averia, Michael




Acknowledgement

Our paper/project for our FACIDE would not have been possible without the guidance

and help of several individuals who in one way and another contributed and extended their

valuable assistance in order for us to complete our Feasibility study. We would like to extend our

appreciation for the ideas, knowledge, motivation and also the love and support that we receive.

Our group would like to express our heartfelt gratitude to the following;

To our professor who consulted us on the things we need to change, also have provided us ideas

and answered our question patiently and wisely.

To every individual person in our group who did their best to accomplish and also create a good

feasibility study.

To our friends and classmates who gave us some ideas on how to proceed for our papers

and also given us moral support. For lending a hand whenever we need it even though they

themselves are busy.

To our family who provided us thing we need and also financially supported us

throughout the project. For the encouragement that you have given us in order for us to finish

this project

Most especially to god who gave us endless ideas. For giving us friends, family and

people who help us with this project,for helping us with everychallenge that we have

encountered while weare trying to do this project.




i. Title Page

ii. Table of Contents

I. INTRODUCTION

1.1 Brief Description and History about the Idea/concept or design

1.2 Objectives of the Project

II.CONCEPTUAL FRAMEWORK

2.1 Facilities Planning and Design (Auto Cad)

2.2 The Company location, trademark and design concept

(Note: Part II is the perspective front and side view and plant Lay-out. The location should be a

vacant lot or a for rent building which require documentary picture and vicinity map)

III. RESULTS AND DISCUSSION

3.1 Atmosphere

3.1.1 Color Scheme (Interior)

3.1.2 Lighting

3.1.3 Music

3.1.4 Temperature Control and Ventilation

3.1.5 Furnishings

- Tables

- Chairs

- Drapes

- Fabrics

- Pictures and Paintings

- Napkins

3.1.6 Exterior Design

- Signs

- Landscaping

- Parking Areas

- Building Structure

- Floors

- Walls

- Ceiling

- Doors

- Windows

- Decorative Items and Details

- Entrance View

3.1.7 Personnel

- Number and kind of Employees

- Uniforms (Sketch)

3.1.8 Advertising and Public Relations

- Menu Card

- Brochures

- Menu Folder

- Other Visual Effects

3.2. Functional Planning

3.2.1 Process Flow Diagram

- Flow of the Materials

- Flow of Personnel

- Flow of Customers

-

3.2.2 Bubble Diagram

3.3 Space Allocation

3.3.1 .Total Facility Space

3.3.2. Dining

3.3.3. Receiving

3.3.4. Storage

3.3.5. Preparation

3.3.6 Cooking

3.3.7. Ware washing Area

3.3.8. Traffic Aisles

3.3.9. Trash or Garbage Area

3.3.10. Employees Facilities

3.4. Equipment Selection, Design and Maintenance

3.4.1. Equipment Selection and Specification

3.4.2. Equipment Design

3.4.3. Equipment Maintenance

3.5 Floor Plan and Lay Out

3.5.1. Floor Plan/Perspective

3.5.2. Dining Area Lay Out

3.5.3. Production Area/Kitchen Lay Out

IV. IMPLEMENTATION OF THE PROJECT

4.1.1. Schedule of work for the Project (Gantt Chart)

4.1.2. Bidding Process

4.1.3. Delivery and Installation

4.1.4. Soft Opening

V. SUMMARY OF FINANCIAL/ BUDGET FOR THE PROJECT

5.1.1. Financial Capitalization

- Land and Building

- Equipment and Utensils

- Labor

- Planning Process

- Legal Documents

a. SEC documents

b. Mayor’s Permit

c. Sanitary Permit

d. Fire Safety Permit

e. SSS

f. Phil Health

g. PAG-IBIG

h. Insurance

i. BIR

VI. REFERENCES/ READINGS

I. INTRODUCTION

1.1 Brief Description and History about the Idea/concept or design

Native Filipinos use charcoal as one of the methods used in preparing their food. And

they use salt as a way to preserve their foods, called “pagbuburo”, but then it only has a blunt

taste. The style of cooking and the foods associated with it have evolved over several centuries

from its Austronesian origins to a mixed cuisine with many Chinese,Hispanic, American, and

other Asian influences adapted to indigenous ingredients and the local palate, hence in that way

they formed a cuisine which makes a Filipino cuisine to its uniqueness and original taste. In lieu

to this, Filipinos are known for having a good appetite which yields to the innovation of different

restaurants around the archipelago.

The Region III contains the largest plain in the country and produces most of the

country's rice supply, earning itself the nickname "Rice Bowl of the Philippines", the provinces

of Aurora, Bataan, Bulacan, Nueva Ecija, Pampanga, Tarlac, and Zambales resides in Region III.

These provinces adopted such cuisines brought by the Spaniards and other Asian country nearby

the Philippines. Local adaptations of Spanish dishes then became common in Region III, such as

paella into its Filipino version arrozvalenciana, chorizo into its local version of longanisa, and

escabeche, adobo, which is connected to the Spanish adobado. These provinces adopted the

spices in order to enhance the taste of each Filipino food.

Thus, we establish a restaurant that will augment the Filipino cuisine; The KAPA PIL

stands for Katangi-tanging Panlasa ng mga Pilipino which recognizes the Filipino cuisine. Our

desires are to bring back and promote some cuisine of Region III that other Filipinos can’t

recognize. KAPA PIL is a semi- fine dining restaurant which targets to provide the customers

with an experience and an ambiance of a Filipino culture in a setting of a contemporary Nipa hut.

At the same time they would be comfortable while eating an authentic food from the provinces

of Region III in an affordable price.




1.2 Objectives of the Project

It aims to guide KAPA PIL’s discernments in the development of the operations of the

restaurant and preparation for the building architectural design.

Operational Objectives:

To serve Filipino dishes in a way to show the culture of Filipinos in Region Three.

To spread Filipino dishes in Region Three in a best way of serving.

To incorporate cultural values of the Philippines by serving dishes in Region Three.

To provide authentic Filipino cuisine and services that deliver enjoyment at an affordable

price.

To promote such Filipino cuisine that most of the Filipinos forget for a long period of

time.

Academic Objectives:

To associate basic principles, different styles, and requirements of facilities design in

building a semi-fine dining restaurant.

To study the planning classification of designing Filipino Restaurant.

To be able to prepare sample descriptions of each functional area in a food sales and in a

food production facility.

To gain ability in determining the amount of space needed and to incorporate special

design features in a food outlet.




II.CONCEPTUAL FRAMEWORK

2.1 Facilities Planning and Design (Auto Cad)

EXTERIOR PERSPECTIVE

RECEPTION AND DINING AREA

INTERIOR PERSPECTIVE

INTERIOR PERSPECTIVE

KITCHEN

GROUND FLOOR PLAN (SCALE 1:100 M)




2.2 The Company location, trademark and design concept

Location:

Our location is in the heart of Manila, it is one of our advantages because we are near

Malls, Universities, Dormitories and Hospitals as well as it is one of the best ways of attracting

our customer by situating our restaurant at Pedro Gil cor. M. Adriatico Ermita Manila.

Logo

The logo of our restaurant would be a wording of KAPA PIL would be inside of a plate

and above the wording of KAPA PIL is the hat of a farmer. The plate signifies the authentic

Filipino dishes limited to region 3 that we would offer the color of the plate would be white.

White symbolizes cleanliness and innocence such as our food it is clean and new for the ones

who haven’t taste the food of region 3. The farmer hat above our wording would be a symbolism

that our restaurant is a Filipino restaurant. It also shows that most of occupation of the people in

region3 is farmers and fishers. Lastly KAPA PIL means Katangitanging Panlasa Ng Pilipino.

The Color of our wording would be green that symbolizes Growth and harmony. It just means

that KAPA PIL is subjective through growth as times go by and is harmonize in terms of our

design, cuisine and customer.

Design concept

The design concept for our restaurant is a Filipino semi-fine dining. We would like our

place to have a natural and vintage look, and also not look that fancy.

To combine the things that will give us a complete Filipino semi-fine dining we tried to

come up with things that will reinforce the concept that we want.

This is the things we think that will reinforce our concept

authentic Filipino dishes from region 3

a Filipino look uniform for our employees

a center piece of red rose to give a semi-fine dining ambiance

a table, chairs and fabric made from the product of the Philippine

the pictures and paintings that give us knowledge about region 3

In this way our concept may not only serve as our strength and opportunity for our target market.




III.RESULTS AND DISCUSSION

3.1 Atmosphere

3.1.1 Color Scheme (interior)

Brown Light Brown

By following our concept, and that is to give our restaurant a natural and vintage

feeling/look, we chose the color of brown and light brown. By using a light brown wall paper we

would like to make an illusion of oneness for our chairs, table and floor. The color of the light

brown will also help our guest focus on our pictures and paintings. While the brown color of the

table will help give off an outdoor feeling and the brown of the chair with the mix color of white

would give our restaurant a fancy look. The interior color of light brown and brown will help our

guest see the inside of our restaurant more easily. Most often the color of brown and light brown

is use to give the place an ecofriendly look.

3.1.2 Lighting

Lighting is considered asone factor that gives the place a huge impact. Every place

haslighting for it does not only brighten the place but also it uplifts the mood and design of the

place. Choosing and placing the lighting in the correct place would give the place a whole new

look and most of the time amplify the beauty of the place.

In order to give a safety feeling to our guest we attach the wall light above our windows

giving the guest outside the ability to see the inside of the restaurant.To give our present

customer the ability to see the food taken out of the kitchen a small wall light is attach above our

food serving counter. We also use small wall light in order to maintain the light in a moderate

level and it would also help our pictures and painting be seen.

3.1.3 Music

We prefer not to play any music.

3.1.4 Temperature Control and Ventilation

Ventilation are use in order to help the customer feel more comfortable.Ventilation

systems also serve for both safety and for the functionality of the restaurant. Most common

ventilation used in a fine dining and other restaurant is air condition.

Just like other restaurant we are also using air condition in order for our restaurant a cool

temperature. The setup of our air condition will be: One would be put near the cashier and the

other would be near the restroom. That way the air would not be directly to any of our customer

but would circulate the room. The temperature control of our restaurant would be depending on

our customer it is the right of every customer to ask our employee to increase or decrease the

power of the air condition.

The most important role of temperature is in the kitchen. It is very important to know that

many foods are subject to temperature control.The objective of temperature control is to keep

food, particularly high risk food, out of the temperature danger zone. Every cook should follow

this rule.

The rules are perfectly simple: keep hot food hot

keep cold food cold

keep food out of the temperature danger zone

Correct temperature control is a very powerful weapon in the prevention of food poisoning. Ventilation system in the kitchen is also very important. It is the responsibility of the

restaurant owner to put a ventilation system in the kitchenin order to keep the kitchen employee

safe and prevent them from illness. That is why we would like to put an air vent in our kitchen

we could prevent the cluster of the smoke and also to cool the place a little bit. A proper

ventilation system and a correct temperature will help your employee and customer feel

comfortable by giving your employee and customer the proper ventilation you would have a

good business.

3.1.5 Furnishings

Our tables, chairs, drapes and fabric are hugely influenced by the products here in the

Philippine especially the product of region 3.

Tables

Our tables will be made of pine tree which is mostly seen in

central Luzon in Benguet. The Philippine pine (Benguet Pine) is

sometimes known as Pinus insularise. The bark is thick, dark brown,

with deep longitudinal fissures.The soft and light timber of pine tree

can be used for a wide range of applications like table. In order to make

give a romantic and fancy touch to our tables we would like to put a red

rose center piece. Also our center piece could be change depending on

occasions.

Chairs

While our chairs we would like our chairs to be made in Narra.Narrais known for their

toughness, stability in use. To help our customer feel safe we would like the one their sitting at

would not break and would support them all throughout their stay in our restaurant. The white

part of our chair is a Piña fabric. It is silky and comfortable to the skin. It is most commonly used

to make Barong Tagalog.

Drapes The use of our drapes is to protect our customers from sunlight and also if they want

some privacy and also for special occasions. The color of our drapes would be light brown. The

light brown color of the drapes would give it the ability to meld with our wall.

Fabrics

The fabric that we use for our drapes and the cushion of the chairs are

Piña.Piña is a fiber made from the leaves of a pineapple plant and is

commonly used in the Philippines. Pina is not only a good fabric but it is

also soft in the skin and mostly use in cloths but it can also be used in

many ways such as a cushion and drapes.

Pictures and Paintings

It is said that pictures and painting is an art that help uplift and boost the ambiance of a

place. Also it is said that a picture and painting contain thousands of words. That is why the

pictures and paintings we would put will revolve around the culture, traditions and destinations

of region 3. Every pictures and painting would have a brief description on it, giving our guest

knowledge and at the same time boost our ambiance. We would like to bring region 3 tradition

and culture closer to our customer not only by food but also by pictures and painting.

The Philippine Republic's Province of Aurora is as small

and thinly populated as Quezon is large and populous. It

is located just north of Quezon on the east coast of

Luzon, known to the Spanish as the "contra costa." Its

population is 173,000 in eight towns

Bataan is in the Central Luzon Region of the Philippine

Republic, occupying a peninsula that forms the northern

enclosure of Manila Bay. A narrow channel separates it

from Corregidor.

Napkins

Napkins are usually used in order to ensure that a

customer/individual can wipe the dirt in his/her mouth. It is only

natural for a restaurant to provide the customer a table napkin. As a

semi fine dining restaurant we would like to provide the table napkins

by the time the customer take their orders and decided what they

would eat the table napkins will be attach with the spoon, fork and

knife that we will provide. Like in the picture. We could also provide

a tissue paper as per request of the guest.




3.1.6 Exterior Design

Signs

Signage serves as precautions and notification to us. That is why most of the restaurant

uses them. Just like other restaurant we would like to have signage that can help notify our

customer about the location of our CR and fire exit. To provide safety for our customer we also

put a caution sign in places that is wet. The no smoking sign will notify our customer that

smoking is prohibited in our restaurant. Signage is ways on how we notify our customer in that

way we help them feel safe.

Landscaping

Not Applicable- Our restaurant could be seen beside the street of M. Adriatico and Pedro

Gil and that area is not subjected to landscaping.

Parking Areas

Due to lack of space we are not able to create a parking area for our restaurant customer

only but outside of our restaurant there is some allotted space for parking cars with is not for our

restaurant only but for public use which can serve as our potential parking lot.

Building Structure

Our building structure is inspired by ancestral houses in Manila and some provinces in

Region III. We chose to plan our restaurant this way to acknowledge Filipino set-up and also

give to give our restaurant a vintage and natural look.

Floors

Floors are also considered to be a vital factor that can affect the ambiance of the place.

We would like our floor to be made of wood. The particular wood type of our floor would be

Narra. Narra is known for their toughness, stability in use. By using Narra as our flooring we did

not only promote Philippine product but also prolong the life span of our floor. Also with the

color of a brown floor we gave it a vintage look.

Walls

In our wall we use the color combination of light brown and brown. The color of light

brown and brown wall gives our restaurant the desired concept that we want. Also the color of

our wall gave us the ability to meld our chairs, tables, floors, and also drapes look as one.

Ceiling

Our ceiling is not that highly elevated with help the air flow circulate freely and help our

restaurant have a cool temperature. The ventilation attach in our ceiling gave it a vintage Filipino

style touch to it and per request or for some occasions we could also use it.

Doors

The entrance to your home or building makes an important first impression. Our clients

demand quality doors which are beautiful as well as durable. Artistic Doors & Windows

specializes in products which will meet both needs. Our diversified craftsmen and designers

guarantee excellence in each and every detail. By providing a glass door we would like our guest

to see the inside of our restaurant.

Windows

The windows are most often use to provide the guest and our employee an access to see

the outside and also the other way around. That is why near our door we set up a whole body

window that gives our guest the ability to see inside and outside our restaurant. Also implanted

in front of our windows are plants that help other people want to look in our restaurant.

Decorative Items and Details

Our decorations are hugely affected by region 3.

The side of the restaurant is made from rocks with give it the vintage look that other house in the

Philippines look like. We focus our decorations on paintings and pictures for it foretell many

words. Also with the pictures and paintings are some facts that describe it in that way, the

customer will not only learn from it but also be entertained.

3.1.7 PERSONNEL

In every business provides products or services to customers. These products or services

are provided by entrepreneurs who organize, manage and assume the risk of starting businesses

mainly for earning profit. Personnel employed an organization, business or service. Personnel is

the key driver to the success of the business because they are the most important asset. This is

the reason why the management tries to retain as much key people as possible to ensure the

continual success of the business. Before the personnel can truly become beneficial to the

company, they need to be trained because in every business wants them to contribute a lot to the

company.

Postion Function Salary

1 Restaurant Manager Organizing, directing and planning Php 16,000

1 Assistant Manager Kitchen and dining area Php 14,000

1 Cashier Handling the payments Php 10,000

3 Cook Cooks the food, preparing foods and beverages Php 12,000

5 Servers Serving foods and beverages Php 8,000

2 Dishwashers Washing the dishes Php 8,000

2 Security Guards Secures the establishments and customers Php 8,000

Uniform Sketch

JOB SPECIFICATION

Restaurant Manager

Male or Female

2 years’ work experience as a Food Establishment Manager or Supervisor

Able to work for long hours

College Degree in Business Administration/Management or Hotel and Restaurant Management or

any related course in hospitality business.

Excellent communication skills

Must be dynamic team leader, must be able to train and motivate employees

Creative and Resourceful

Assistant Manager

Male or Female

Excellent communication skills

Able to work for a long hours

College degree in Business Administration/Management or Hotel and Restaurant Management or

any related course in Hospitality Business.

1 year work experience as a Food Establishment Asst. Manager or Supervisor

Has a pleasing personality

Cashier

Male or Female

Must be at least 18 to 28

With a good and written communication skills

Computer literate, hardworking, honest, team player and result oriented

With pleasing personality

At least high school graduate

1 year work experience in a food establishment

With pleasing personality, trustworthy

Executive Chef

Male or Female

College Degree in Hotel and Restaurant Management, Have studied in a culinary school

Have a vast knowledge about Filipino cuisine especially in Region III

Must have at least 2 years’ experience in a semi-fine dining Restaurant or any Filipino

Restaurant.

A good team leader, must able to train and motivate fellow kitchen worker

Adept in kitchen hygiene and sanitation standards

Have long patience and can handle kitchen pressure

Assistant Cook

Male or Female


College Degree in Hotel Restaurant Management or any vocational culinary course

Must have at least 1 years’ experience in a semi-fine dining Restaurant or any Filipino

Restaurant.

Knows kitchen set-up and equipment

Hardworking, efficient and effective

Kitchen Custodian

Male or Female

Knows how to clean and maintain kitchen equipments

Hardworking, trustworthy, efficient and effective


Patry Chef

Male or Female

College Degree in Hotel and Restaurant Management

Have a broad knowledge about Filipino desserts especially in Region III delicacies

Must have at least 1 year experience in a semi-fine dining Restaurant or any Filipino Restaurant.



Host

Must be at least 18-25

College Degree of Tourism Management or Hotel and Restaurant Management

Have a good communication skill

At least 5’6 in height

With a pleasing personality

Hostess

Must be at least 18-25

College Degree of Tourism Management or Hotel and Restaurant Management

Have a good communication skill

At least 5’4 in height

With a pleasing personality

Sanitation/Maintenance Worker

Male or female

At least High School Graduate

Have broad knowledge in cleaning, fixing and maintaining kitchen machineries

Have knowledge in standards sanitation and hygiene

Wait staff

Male or female

At least have a vocational course in food and Beverage Service

Willing to learn Filipino Dishes specifications especially in Region III Dishes

Have a pleasing personality

Have knowledge in standards sanitation and hygiene

Can handle Food service pressure

Security Guard

Male

At least 25-35 years of age

JOB DESCRIPTION

MANAGER

Exercise overall responsibility for planning and administration including establishment of

policies and standards for the fine dining restaurant.

Coordinates and directs entire operation.

Assures the personnel.

Most know all the details involved in every job.

Check the dining room and kitchen operation.

Provides supervision and coaching section head.

Takes, correctives action for any problem.

Determining the operational requirements of his/her department.

Establish goals of his/her department.

ASSISTANT MANAGER

Performs specific supervisory duties under the managers direction.

Generally take over in the manager’s absence.

Familiarize the entire operation in restaurant.

Assure constantly and consistently the creational of maximum guest satisfaction and

dining pleasure.

Assures that waiters and waitress are fully informed as to all menu items, how they are

prepared, what they contain and ounce per portion.

Periodically discuss and reviews with employee’s company objectives, guest and

personal policies.

Keeps manager informed all the time as to service activities, progress and major

problems.

Check the dining and kitchen operation.

Observes daily the condition of all physical facilities and equipment in the dining room,

making recommendation to the manager for correction and improvements needed.

Inspects plans and assure that all personnel facilities and materials are in complete

readiness for excellent service before each meal period.

Anticipates employment needs, recommending to manager plans for recruitment and

selection to meet need as they arise.

Following an orientation outline, introduces new employees.

Studies applications, check preferences and conduct interviews.

Studies all evidence of waste-time, materials, making recommendation for presentation.

DINING ROOM SUPERVISOR

Coordinates room activities, trains and supervises host/hostess, waiter/waitresses and

busboy.

Supervises and direct the effort of captains, servers and bus personnel.

Responsible service in dining room, coordinating the kitchen and dining room staff.

Ensuring that proper service and techniques are being followed.

Assign pre-opening side duties to service staff; handles details for private function.

Schedules service staff for duty.

Assign service station to service staff.

Ensures that par stock items are at proper level.

Secures linen, condiments and various supplies if required.

Handle guest complaint and has total responsibility to make suggestion to guest for food

or beverage.

Dismissed individual service personnel at approximate time.

Reports to managers assistant.

ACCOUNTANT

Audits guest check.

May compute daily cash intake, operating ratios, deposits in the bank.

Maintain the financial record.

Prepare monthly statement.

Helps with the income taxes.

Prepare operating analysis at the home office.

KITCHEN SUPERVISOR

Supervise the kitchen operations such as preparation and cooking of dishes included in

the menu.

He/She coordinates with manager regarding the dishes to serve recipes purchasing

needed materials and proper storage of ingredients.

He/She take change and maintaining high standards of sanitation and safety in the

kitchen.

Ensures the proper use, storage in the kitchen operator.

Managing a company department.

CHEF

Responsible for preparing food including hot entrees and sauces to specification in an

accurate and timely manner to provide guest with a quality product.

Observing and maintaining cleanliness and orderliness in the kitchen.

Provide safe and wholesome food to guest.

Demonstrate proper care, storage, use in cleaning of all tools and equipment.

Demonstrate competent product knowledge by correct storing and handling goods.

Prepares food product according to standard recipes.

PASTRY CHEF

Preparing and cooking of desserts and pizza.

Demonstrating competent product knowledge by correct storing and handling goods.

Responsible for preparing pastry in accurate and timely manners to provide guest with

quality product.

Maintains sanitation and organized working area.

ASSISTANT COOK

Helps the chef in the kitchen operation.

Assist in the preparation of food in the kitchen.

Helps in observing and maintaining cleanliness and orderliness in the kitchen.

May garnish and decorate dishes prior to serving.

Prepare flaming dishes or desserts.

Mise en place the ingredients used.

CASHIER

Receives payment for food and beverage sold.

Totals all check of each waiter and waitresses.

Compared total checks with the amount deposited to the restaurant account by the server

at the end of the shift.

Check and provide an adequate record of sales.

HOST/HOSTESS

Welcoming the arriving customer.

Takes the guest’s reservation.

Keeps informed on current and upcoming reservation.

May present menu and introduce wait person.

Assist the guest.

Check the available seats in dining area.

Observe guests to fulfil any additional request such as extra napkins and to perceive when

meal has been completed.

Ensures the gracious service given to all guests.

WAITER/WAITRESS

Takes food order.

Serves the food and beverage according to the professional standards.

Coordinate and responds to many request at almost the same time.

Responsible for setups and services in dining area.

Attending to the request and inquiries of guests.

Makes beginning and ending inventories and accounts for losses and breakage.

Set up any special displays that may be used for the meal period.

May receive payment and may take check to the cashier.

Ensures that the table or counter is clean and sanitized before resetting.

Check outs cash or charge receipts, coupons, house charges, or gift certificates to balance

server banks.

Server will perform other task as directed by the supervision.

Writes orders on check.

MAINTENANCE STAFF

Conducts regular inspection of different public area.

Maintains clean, walls and floor in kitchen, comfort rooms and dining rooms.

Responsible for the proper safekeeping and issuance of supplies and equipment.

Maintain and control operating equipment used for the function.

Maintain proper sanitation and hygiene in dining, comfort and kitchen rooms.

Direct and control the activities covering in public area and ensures conformity to

prescribe standard and policies.

KITCHEN HELPER

Assist in operation of the kitchen.

Maintaining cleanliness and orderliness in the kitchen such as doing dishwashing and

housekeeping duties.

Aid the preparation of menu as required by the chef and assistant.

Maintaining clean and sanitize the working place.

BUS BOY

Removes dishes from the dining room to the dishwasher in the kitchen.

Fills and refills water glasses for guests.

Assist in carrying food trays to the table.

May wait on and bring items to guests.

May run errands and deliver food orders to offices and be designated a runner.

Assist in breaking down service stations.

Assist servers in setting up, serving water, cleaning the dishes and cleaning up.

He performs other related duties assigned by the superiors.

SECURITY GUARD

Check the employer before entering and after their duties.

Check the safety of guests and auto mobiles.

Greet the guests.

Secure the guests safety of the restaurant.

3.1.8 Advertising and Public Relation

Brochures




3.2 Functional Planning

3.2.1 Process Flow Diagram

Flow of the Materials

In this paper we would like to show you our flow of materials. We tried to divide our materials in

to two categories: the kitchen materials and dining material. The kitchen material would be in the

form of raw foods or use for cooking while the dining material would be in the form of

condiments. The materials in the kitchen will be use for food preparation while the condiments

would be for guest use. The materials would be consumed by the guest and if there would be an

excess material it would be put to the storage. After consumption of the material it would go to

the final process and that is disposal. This process would begin again by us resupplying our

materials again and circulate in the same process as shown in the picture above.

Flow of Personel

Kitchen Crew

Dining Crew

Restaurant and

Asst. Restaurant

Manager

This is the Flow of our Personnel. For every assigned work, there is a flow. The flow of

personnel consists of the Kitchen Staff, Dining Crew, Waiters/Waitresses, Restaurant and Dining

Manager, Supervisor and Cashier. This assigned staffs are seen in their own designated area.

Flow of Customer

This is the flow of customer in a semi-fine dine in restaurant. A customer expect that a

semi fine dine in restaurant has a class or high quality of service and a good ambiance that a

customer first criticize.

When a customer comes in our restaurant we will great him/her with a smile and a warm

welcome to our restaurant so that he/she will feel the professionally of our staff and then assist

the customer to his/her seat then wait for the customer to call and make an order, although we are

a semi-fine dining restauranr we must serve our food as fast as we can so that we fill the appetite

of a customer combining with our quality food that can make a customer leave with a smile our

restaurant.

Great the customer

Chose a Seat OrderingWaiting for the order to

come

Delieving the Food

Consumes the food

Observing the ambiance

Listening to music/ Talking with a friend

Asking for the bill

Thanking the

customer

The customer leave

Bubble Diagram

When customer dine in KAPAPIL the first thing that they will notice is our porch like in

some province customize for customer’s waiting area and when they want to take some orders

they can go inside and wait at our waiting lounge. After ordering they will notice our dining area

where they can eat our delicious meals and at the back our kitchen where they make the

KAPAPIL’s delicious dishes for the customer to eat. Then at the right side our storage,

employees locker, staff C.R ,manager’s office and cashier. Then at the upper left our customers

C.R.

Kitchen cr

rr

cr

r

Porch Waiting Lounge

Porch

storage

cr

e

locker

Manager’s

Office

Cashier

Dining Area

3.2 Space Allocation

3.3.1 .Total Facility Space

Our total facility space is 190sqm. Where the dining area is 60sqm. In size where

customer can dine and enjoy their food with spacious space where they can relax and listen to

our lovely music and the rest of the space is allotted in the cashier, manager’s office, staff

locker’s, storage room, staff C.R, customer C.R.

3.3.2. Dining

Size of our dining area is 6X10m 60sq. m, This size is intended to serve 80 peoples this is

very import to us for the reason that this area is where we give our customers attention so that

they will feel comfortable and dine with pleasure so that the money they spent not go to waste.

Our dining area is spacious because the dining area is the most productive part of our restaurant.

3.3.3. Receiving

The size of our receiving area is 2x10m 20sq. Where guest can wait for their table, relax,

enjoy the ambiance and listen to the music of our restaurant. We intended to plan the receiving

area 20 sq. m because we want the less space for receiving area and more space for the dining

area. Even though our receiving area is small it has a vintage look to it that can catch a

customer’s first impression.

3.3.4. Storage

Storage size 3sq. m. It is located near the back door and in front of the kitchen we place

the storage room near the back door for the convient of the staff to store the raw materials in our

kitchen.We have areReach in chiller- for frozen goods, vegetable, fruits and meats

Our kitchen size is 6x4sq. meter where we can store our condiment, dry goods, and some

quipments

3.3.5. Preparation

Our kitchen size is 6x4sq. m.-For food preparation, plating and garnishing

Prepation

All kitchen staff must wear their hair net to avoid contamination

All kitchen staff must wear proper shoes clog shoes to avoid accident in the kitchen

They must wear they proper uniform in the kitchen

Before cooking

All employees must sanitize there working table

They must wash their hands before cookin




3.4 Equipment Selection, Design and Maintenance

3.4.1.Equipment Selection and Specification

3.4.2. Equipment Design

Equipment Kitchen

Items Quantity Unit price Total price

Open top burner

2 93, 289.5 186,579

Reach in refrigerator 120v-46.5

cubic feet

1 79,770.5 79,770.5

oven

1 10,139.3 10,139.3

blender

1 1,010.26 1,010.26

mixer

1 1,628.39 1,628.39

Reach in chiller

1 73,255.3 73,255.3

Rice cooker(large)

2 1,503 3,006

Total cost of kitchen equipment: 355,389.66

Equipment dining

items quantity Unit price Total price

Air conditioner wall

2 36,607.3 73,214

Cash register

1 3,587 3,587

Money detector

1 1,034.70 1,034.70

Cordless telephone

1 1,219.97 1,219.97

Total cost of dining

equipment:

79,055.67

Dining wares

Items Quantity Unit Price Total Price

Dinner Knife 120 P 10.00 P 1, 200

Dinner fork 120 P 10.00 P 1,200

Dinner Spoon 120 P 10.00 P 1,200

Desert Spoon 120 P 8.00 P 960

Dessert fork 120 P 8.00 P 960

Soup bowl 120 P 35.00 P 4,200

Dessert plate 120 P 30.00 P 3,600

Dinner plate 120 P 50.00 P 6,000

Saucer 120 P 10.00 P 1,200

High ball glass 120 P 35.00 P 4,200

Wine glass 120 P 40.00 P 4,800

Table napkins 120 P30.00 P3.600

Kitchen tools and Utensils


Chopping board 12 P 65 p780

Chef’s knife 8 P 101.75 P814

Butchers knife 8 P 177.50 p1420

Paring knife 8 P98.48 P784

Rotary peeler 8 P50 P400

Measuring spoon 4 P50.58 P202.32

Measuring cup 4 P120.58 p482.32

Liquid measuring cup 4 P 46 P184

Weighing scale 2 P250 P500

Colander 4 P75 P300

Strainer 4 P75 P300

Casserole 3 P300 P900

Can opener 4 P30 P120

Utility tray 10 P30 P300

Turner 4 P60 P240

Ladle 4 P65 P260

Frying pan 8 P250 P2,000

Stock pot 8 P1,362 P10,896

Grater 4 P40 p160

Pitcher 6 P200 p1,008

Wooden spoon 8 P35 P280

Mixing bowl 6 P56 P336

Glass rack 3 P250.36 P751.08

Plate rack 3 P260 P780

Condiments set 25 P250.50 P6,262.50

Cleaning Supplies and materials


Broom Stick 4 P12.00 P48

Reed broom 4 P110 P440

Dust pan 4 P30 P120

Garbage

bag(annually)

50 P10 P500

Trolley 2 P1,500 P3,000

Cleaning towel 20 P20 P400

Dusting cloth 10 P30 P300

Toilet bowl brush 2 P100 P200

Floor and window

squeegees

8 P84 P672

Ceiling broom 2 P150 P300

Mop bucket 2 P60 P180

Mop 2 P170 P340

Trash cans(large) 4 P160 P640

Sponges(week) 8 P30 P240

Buckets 4 P50 P200

Dish

washing(day)(bottle)

8 P60 P480

Hand wash soap(day) 4 P55 P220

Equipment, materials, and utilities Maintenance

In order for an object to last long it should be taken care properly and ensure that it is

properly maintained. Every employee is responsible in taking care of the equipment so that it can

last long.

The Equipment, materials, and utilities should be:

Keep clean after using and keep in a secured place

Should be operated in accordance to the manufacturer instruction

Use with care

Check and upgrade annually

In order to ensure that the operation of the restaurant is continuous equipment, materials and

utilities should be maintained. To ensure that it is well maintained employee should be

responsible in taking care of them and know how to take care of them.

3.5 Floor Plan and Lay Out

3.5.1. Floor Plan/Perspective

GROUND FLOOR PLAN (SCALE 1:100 M)

3.5.2. Dining Area Lay Out

3.5.3. Production Area/Kitchen Lay Out




IV. Implementation of the project

4.1.1 Schedule of work for project (Gantt chart)

Scope of work Labor Manpower Week1 Week2 Week3 Week4

cost

Mobilization 10,000 5 persons 2 days

Masonry works 25,000 6 persons 7 days

Carpentry 18,000 6 persons 6 days

Tile works 20,000 8 persons 5 days

Steel works 18,000 6 persons 5 days

Electrical works 15,000 3 persons 5 days

Tinsmith works 25,000 6 persons 7 days

Painting works 20,000 6 persons 6 days

Plumbing works 8,000 3 persons 4 days

Demobilization 10,000 5 persons 2 days

₱ 169,000




5.5.1 Financial Capitalization

Financial capitalization TOTAL AMOUNT

Land and Building (lease) 54,000 (per month)

648,000(ANNUALY)

Equipment:

Kitchen Equipment 355,389.66

Dining equipment 79,055.67

Dinner ware 33,120

Kitchen tools and equipment 30,459

Cleaning supplies and materials 8,280

Labor 76, 000

Legal Documents SEC documents 2,500

Mayor’s permit 5,000

Sanitary permit 5,000

Fire safety permit 100,000(per year)

SSS 440,211

Phil Health 182, 640

PAG-IBIG 1,500(per month)

Insurance 1,000(per month)

BIR 35,000