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

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.

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

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.

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

Waiting for
Great the
Chose a Seat Ordering the order to
customer
come

Listening to
Observing the Consumes the Delieving the
music/ Talking
ambiance food Food
with a friend

Asking for the Thanking the The customer
bill customer leave

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.

Bubble Diagram
cr storage
rr cr
cr
r
Kitchen e

Dining Area locker

Manager’s
Office

Cashier

Waiting Lounge

Porch Porch

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.

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
2 93, 289.5 186,579

Open top burner
1 79,770.5 79,770.5

Reach in refrigerator 120v-46.5
cubic feet

1 10,139.3 10,139.3

oven
1 1,010.26 1,010.26

blender
1 1,628.39 1,628.39

mixer
1 73,255.3 73,255.3

Reach in chiller

2 1,503 3,006

Rice cooker(large)
Total cost of kitchen equipment: 355,389.66

Equipment dining
items quantity Unit price Total price
2 36,607.3 73,214

Air conditioner wall
1 3,587 3,587

Cash register
1 1,034.70 1,034.70

Money detector

1 1,219.97 1,219.97

Cordless telephone
Total cost of dining 79,055.67
equipment:

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 50 P10 P500
bag(annually)
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 8 P84 P672
squeegees
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 8 P60 P480
washing(day)(bottle)
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

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