CHAPTER 2
TECHNICAL STUDY
The study of
technical aspect aims to choose the process to be use, plant,
capacity, layout, machinery design, materials, and other technical
factors to attain cost minimization and profit maximization.
The proposed
restaurant is an especially which contemplates on serving native
foods, nevertheless, it will also offer various foreign dishes.
The restaurant
entertains catering service on all occasions. The rapidly growing
town of Alabang, Muntinlupa City will be the site of the
business.
2.1 Menu for Weekly Transactions
2.2 MANUFACTURING
PROCESS
The lists below are some example of menu on how
the raw materials became goods and procedures on how it prepares and
what nutrients consumer can get.
Pineapple Porkies
Ingredients:
˝
kg pork lomo,
cut into chunks
1
can (234 g) Del Monte Fresh cut Pineaplle chunks
(reserve Syrup)
3
tbsp Del Monte Original Blend Ketchup
1
pc small
carrot, cut into cubes
100
g Baguio beans, sliced
1-1/2
cups togue
1
pc medium
red bell pepper, cut into rings
Procedure:
Marinate pork in pineapple syrup, 1 tbsp. soy
sauce, 1 tsp. liquid seasoning, 1/3 tsp. iodized fine salt (or one
tsp. iodized rock salt) and ˝ tsp pepper for 30 minutes. Drain,
reserve marinade. Brown pork in oil. Set aside.
In a separate
casserole, combine pork with 1 cup water, reserved marinade, Del
Monte Original Blend Ketchup, 1 tbsp. brown sugar, carrot, and 2/3
tsp. iodized fine salt 9 or 2 tsp, iodized rock salt). Simmer for 15
minutes or until meat is tender.
Add remaining
vegetables and simmer until cooked. Stir in Del Monte Fresh Cut
pineapple and cook for 1 minute.
High in Vitamin B1 –
prevents beriberi.
2.3 PLANT SIZE AND PRODUCTION SCHEDULE
The capacity of the
proposed restaurant is roughly 58 people. It is open from Monday to
Sunday and will operate 24 hours.
Since the restaurant
offers catering services, the value of the production varies
depending on the event and agreement with a client. Ordinarily, the
restaurant will serve “cook foods” it implies that all foods are
freshly cooked. Although the foods are not pre cooked, they are
pre-processes so it will not cause delay or orders.
2.4 MACHINERY AND EQUIPMENT
Other
Tools
Measuring cup and
spoon
Spoon and Fork
Cutting board
Food tong
Knife
Potholder
Glass
Plate
Thermos
Kettle
Wine Glass
Casserole
Linen
The following fixtures and appliances are also
necessary in the business operation.
Tables and
Chairs
2.5 PLANT LOCATION
VICINITY MAP
2.6 PLANT LAYOUT
PLACE LAYOUT
2.7 Waste Disposal
Cleanliness and
orderliness are the best features of the proposed restaurant. Proper
waste disposal is one of the firm’s main concerns. The proponents
ensure that the proposed business is environment friendly. Being
socially responsible, a good system of waste disposal is planned.
Two garbage containers are to be maintained to segregate wet and dry
garbage. Regular garbage disposal through the municipal garbage
collector will be utilized in order to maintain the cleanliness of
the surroundings. The collection of garbage is done twice a week.
The perishable garbage will be separate from other garbage to cut
into pieces and put in the soil inside the pot to become
fertilizers. The glass will also separate to be sold in the junk
shop.
The restaurant will
have it own septic tank where the water will flow to make the place
free from air pollution and at the same time free from insects and
mosquitoes.
2.9 LABOR REQUIREMENTS
General Manager
- Must be graduated in
B.S. Business Administration or any related courses with one year experiences.
Crew
- At least 20 – 26
years old
- High School graduate / College level
- Have knowledge in
serving food and dealing with other people.
-
Must have please personality
Rider
- Male
- At least 20
– 30 years old
- College level
- Has licenses to drive
- With
experience
Chief Cook
- 2 years experience
in cooking in a restaurant
- Has knowledge about local and foreign
dishes
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