I.

INTRODUCTION

A. BRIEF HISTORY OF THE ESTABLISHMENT / COMPANY "Hap Chan is a showcase of the superior food quality and friendly neighborhood service of the authentic Hong Kong tea house." Hap is the Chinese word for to put together or bundle in one group. Chan is Chinese for place. Hap Chan has come to be the right place for gathering the family, the clan. Whether we are referring to relatives or officemates the extended familyof every nationalityis always welcome at Hap Chan. Starting out in 1997 as a small tea house in Manila, and serving only the FilipinoChinese favorites mami, lugao and dimsum, Hap Chan began franchising its restaurant chain in 1999 through Hap Chan Trading & Management Corporation. Hap Chan Tea House has now grown its menu with a wide array of special signature dishes, and has branched out to various parts of the Philippines, and has come to be known as one of the best authentic Chinese food chains in the Philippines. Hap Chan principal shareholder and a chef for the last 30 years, Kwok Man Wah and his team of Hong Kong chefs, continue to study and improve their craft, developing dishes and methods to ensure Hap Chan remains in the forefront of delighting loyal customers.

B. ADDRESS OF THE ESTABLISHMENT

Location :Dasmarias Commercial Complex,Governor's Drive, Dasmarinas Cavite C. OBJECTIVES,GOALS,VISION-MISSION STATEMENT,CORE VALUES,PHILOSOPHY The Vision Statement: To be the leading Chinese restaurant chain in the Philippines offering authentic Hong Kong Tea House cuisine and dining experience at affordable price in a modern and contemporary ambience. In this pursuit to realize the Vision, Hap Chan has established its Mission and its commitment to its greatest resourcesits people

The Mission Statements: To the Customers To consistently delight them with a showcase of superior food quality, friendly neighborhood service where they can enjoy the unique Hap Chan dining experience at reasonable prices. To the Employees To treat them with equal respect and dignity, provide them with a good working environment development. To the Business Partners To treat them with respect, fairness, and professionalism, lead and assist them in their business endeavors with the company to help achieve optimized financial performance. To the Community To conduct our business with social responsibility through exemplary corporate governance and citizenship, and do our share in protecting the environment. The Corporate Values In Hap Chan, we make decisions as a company, and as individuals based on our Corporate Values. Hence, we practice all these values and expect no less from each other. These exist for all members of the company to read, to understand, to live by and make CHRIST the center of our harmonious professional path. and opportunities for personal, professional, and career

Consistency in work etiquette. We always excel and this is evident in our performance; we always have the highest level of initiative and anticipate potential pitfalls and ready applicable solutions; we have sense of urgency and always give immediate attention to things that matter; in what we do, we do well; we set high standards for our work and we strive continually to innovate and improve; we are meticulous and diligent. Honesty in all our dealings. We are sincere, just, and trustworthy in dealing with customers, employees, business partners, and the community. Responsible ownership. We act with an owner mentality. Its up to me. We work with the future in mind, for the long-term good of the company, employees, customers, and the community, and we are eager to take on big challenges. Impeccable integrity. We always walk our talk and stand by our values and principles; we act ethically and demand trust from others through our actions, and we are motivated by a relentless pursuit for what is true and fair. Selflessness towards others. We care for and are concerned about our customers, employees, business partners, and the community; we are always ready and happy to help, and we are genuinely compassionate and kindhearted.

Teamwork as tool for success. We are one team and we work best when our individual talents and geniuses work together with mutual respect and tolerance for each other, and we create productive partnerships with everyone we deal with. D. TYPE OF OWNERSHIP FRANCHISING-Hap Chanyes, that restaurant that spelled its name in several different waysis getting its act together. Chinese cuisine has been part and parcel of Filipino cooking since the first Chinese immigrants arrived in the country. And while Chinesestyle food can be cooked at home or bought anywhere, people still search for authenticity. A popular restaurant offering authentic Chinese cuisine is Hap Chan, founded in 1997 by chef Kwok Man Wah, himself a Chinese immigrant to the Philippines. Known for employing Hong Kong chefs, Hap Chan tried to satisfy the growing demand for Chinese food by aggressively expanding through franchising. The old management started franchising back in 1997 but was quite hesitant to go full-blown, and they lacked funding. So when we took over in 2009, we created, innovated a franchising system that is more acceptable, says John Sy, franchisee-turned-president of Hap Chan Trading and Management. Alongside the new system comes the development of three restaurant categories: tea house with 20 items and 98-peso rice meals; restaurant, a bigger version of the tea house serving complete meals; and seafood restaurant, which is even bigger than the restaurant, and offers fresh seafood as its main fare. According to Jane Jalandoni, Hap Chans franchising and business development head, the three types of Hap Chan eateries were created to make the cost of investment of franchisees more affordable. It

was not entirely smooth sailing when the new management took over the brand. Bringing down cost of investment is difficult, he says. E. A SHORT DESCRIPTION OF THE TARGET CLIENTELE The target clients of HAP CHAN are those Customers whose age are 30-50 above, because their customers are mostly families and group of friends. This kind of restaurant are not appropriate for kids because the food they offered is usually a child dislikes.Their target market is also those mid type of families that can afford the price of the foods offered by Hapchan. Professional Workers and Students are also their usual customers. F. COMPETITORS PROFILE MAJOR COMPETITORS CHIK-BOY

Basic Concept: A fun and catchy play of the words Chicken and Baboy, two of the products we proudly offer to the Filipino market. We all know that Filipinos love to eat. Filipinos also love to find reasons to gather and celebrate. And at almost every occasion, chicken and pork are always on the menu. Chic-boys pride is its Cebu Lechon Manok and Cebu Lechon Liempo are marinated and stuffed with herb and spices and charcoal broiled to juicy and tasty perfection.

Address: Robinsons place, Terraza Dasma,Dasmarinas Cavite Distance from Hap Chan: Walking Distance Seating Capacity: 45
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Commons:They both served affordable but delicious foods GILIGANS RESTAURANT Basic Concept: Through The years, this restaurant continuously offers high quality of service, great tasting food, and super affordable price. The place specializes in grilled and sizzling seafood dishes, which never fail to satisfy the mecticulous tastes of various customers. Address: Governors Drive,Dasmarinas Cavite Distance from Hap Chan: Walking Distance Seating Capacity: 75 Commons:They both give high quality services to their customers and their target clients are also mid-families who can afford the prices of their menu. DENCIOS Basic Concept: Bar and Grill restaurant category. Pioneering well loved Pinoy Grilled Dishes that wildly popular in get-together among barkadas and office workers. Address: Robinsons place, Terraza Dasma,Dasmarinas Cavite Distance from Hap Chan: Walking Distance Seating Capacity: 45 Commons: Good Ambiance and Environment

MINOR COMPETITORS M BOL GO GI Location :Terreza Dasma, Robinson's Place Dasmarias, E. Aguinaldo Highway cor. Governors Drive, Sitio Palapala, Dasmarias Cavite Opening Hours: 10:00am-9:00pm Basic Concept: A Korean restaurant, a nice place to visit if you are looking for affordable Korean food in Cavite Area. They offer wide range of Korean cuisines at a very low price MI GA KOREAN RESTAURANT Location: Terreza Dasma, Robinson's Place Dasmarias, E. Aguinaldo Highway cor. Governors Drive, Sitio Palapala, Dasmarias Cavite Opening Hours: 10:00am-9:00pm Distance From Hap Chan: Walking Distance Basic Concept: Miga, though named after the Cebuano word for friend, is a purely Korean restaurant. Most people may be afraid to venture into a restaurant whose sign is printed in an unreadable language but if you do, Miga will not disappoint. Although, the dcor and setting are nothing special, the food will have you coming back for more. One of the best things about Korean food is that it is super healthy and super yummy at the same time. For those of you who are new to Korean cuisine and are reluctant to try anything too adventurous, the ssamgyupsal or pork in bacon cut is perfect for you. A portable gas burner is set on your table and you cook the ssampgyupsal on the spot. For added flavors, spices such as garlic, onion and cayenne pepper are provided.
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SHOWROCK Location: Terreza Dasma, Robinson's Place Dasmarias, E. Aguinaldo Highway cor. Governors Drive, Sitio Palapala, Dasmarias Cavite

Signature Dishes: Shawrock Overload Pizza Opens daily from 10:00am - 9:00pm

G. NUMBER OF PERSONNELS 11

Head Waiter: Dexter Magbanua Head kitchen: Chef Awa Waiter:Jeffrey Isorena, Gilbert Coronel, Kevin Palijo, Waitress: Ella, Ginger Socuaje, Anne, Paula Dumlao,Ariane Divinagracia,Anne salcedo

H.SALARY RANGE OF MANAGERS,SUPERVISORS AND STAFF

Staff Services Manager II (Supervisory): P20000-P35000per month Staff Services Manager II (Managerial): P30000- P50000per month Staff : 10000-P20000 per month

I. OTHER PRODUCTS AND SERVICES OFFERED

ROAST PIGEON,

SHRIMP

SIOMAI,CU-CAY

DUMPLING,BIRTHDAY

NOODLES,SEAFOODHOT

POT,MIXED FRUITS,CHILLED TAHO.

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J. ORGANIZATIONAL CHART
MANAGER ( ENRILE MAGPILI)

SUPERVISOR ( DENNIS PANGA & PETER POLICARPIO )

HEAD WAITER (Dexter Magbanua)

HEAD KITCHEN ( Chef Awa)

WAITER

WAITRESS

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K. SPECIFIC BUDGETS & TARGET FOR SALES AND EXPENSES 1. Weekly/Monthly/Yearly Sales Target WEEKLY SALES TARGET- 350,000 MONTHLY SALES TARGET- 1,200,000-1,500,000 YEARLY SALES TARGET-18,000,000 2. Budget for food expense, beverage expense, labor expense and other expense. Total Monthly Earnings: 1500000 ( Expense Amount/Total Earnings X 100)

MONTHLY EXPENSE BUDGET Food Beverage Labor Promotions Advertising Service Websites Others TOTAL MONTHLY EXPENSES

AMOUNT P80000.00 P70000.00 P100000.00 P30000 P 20000 P15000 P 15000 P 20000 P335,000.00

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CHAPTER 2 A. Pre-production Stage Menu Planning, Costing and Standardization The Head Office is the one responsible for the planning of the menu in all of the branches restaurant. The factors that are considered in menu planning are the availability of the food items, the price or the affordability and if the products to be used are seasonable. Generally, the 4 cardinal rules in menu planning are applied. The change in the menu depends when a certain product is not saleable, these changes are done once a year and different menus are used for each meal. Appetizers, salads, entrees, desserts, beverages, and breads are available except only for the sandwiches. There is a memorandum being issued from the Head Office, that memorandum will be posted at the restaurants bulletin board and the kitchen personnel will be informed about the memorandum for any change in the menu and menu prices are ala carte based. The Head Office is the one who decides for the food items price, they are the ones who decide for the price range/ amount of the different products. Kitchen tests as butchers test, canned or bottled goods test, dry goods test are conducted by the kitchen personnel or by the management. All of the recipes are standardized. Portioning of the products is always done. Certain menu planning problems includes the change in demand of the product and the changes in price of the different food items and ingredients. Purchasing The organizational set up for this department is, the staff for example the kitchen personnel will inform the supervisor that a certain product is already consumed and there is no more available in the stock room and then the supervisor will make a quick call in the commissary to order the product needed. The kitchen personnel are the people who assist the supervisor when there is a delivery being done. They help in
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weighing the products and checks if it is in good condition. The kitchen personnel and the management will both agree in the process of purchasing. The supervisor is the one responsible for making the final list of products to be ordered. Outside purchasing or the direct purchasing is best done when purchasing the vegetable products; to ensure that they are in good condition or is fresh somehow the commissary located in Calamba is the major supplier of all the products. Specifications are done to specify which food item is in need, the kitchen and bar staff will make an inventory to check the items needed. Best price are determined by availing cheaper products but in good condition is done to minimize the price in buying the food items. Food items such as meat, fish, poultry, and dairy products, canned and bottled items are purchased in the commissary while fresh fruits and vegetables are often purchased in the outside market. There is an order list for the products; in that list the quantity of the product needed is being specified. The supervisor is the one responsible for making the final list of order. The items to be purchased are classified as marketing, warehouse, production, frozen products and dry goods and emergency purchases are done by an immediate call to the Head Office. Products which are imported are delivered by the commissary. The commissary is responsible for the importation of those products. Miscalculated quantity of product example purchasing 10K of broccoli and the commissary will deliver only 7K. The availability of the products and coordinating with the suppliers are also one of the problems. Receiving The on-duty supervisor is the one who is responsible checking the deliveries. The receiving schedule observed is that the food quality they have to check the expiration dates, if the product is in good condition. In the receiving procedure observed, the restaurant must have the copy of delivery report and the head office have also the copy. Weighing scale is the equipment that they use to ensure that the receiving function will be carried out as required. There are also some problems in the receiving
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function that we have identified like sometimes the products is not in proper weight and the product that they deliver is not needed or not in purchasing list. The on duty supervisor must talk and report to the supplier about this problem.

Storage and Issuance The storage of the restaurant is centralized. All the storage facilities are available in the restaurant like wet storage, dry storage, paper and cleaning supplies storage, utensils and cleaning equipment storage there is no off-premise storage available. The storage facilities are adequate, properly ventilated, properly maintained and accessible to the receiving area. FIFO method is being used in food items arrangement. They are using Metal shelves that are easily to wipe and the food are stored in their original containers. They maintained in proper storing room. The products are separately stored depending on their classification on how should be stored by its needed temperature. They are always practicing an everyday report and the report of kitchen staff to the on duty supervisor to ensure the security of stocks. the control forms accomplished by the storekeeper is that the weekend report and the monthly report. They count all the products to see the food cost. -Kitchen staff has the inventory report and they will tell to the management which is the supervisors. They determine the minimum and maximum par stock by using an inventory form. All the lists of all the foods are there and what are the available products and forecasting. Thrice a week is the ordering process of the stocks. The kitchen staff receives food supply from the storeroom by informing the supervisor that they dont have then the supervisor will check it. They can also order verbally but they must inform the supervisor first then they will guide. Every morning and thrice a week supplies are delivered to the production areas and the kitchen staff are the responsible for this. The requisition should be filed after the food supplies have been delivered for future references. They hide the food items in proper container and in proper storage at the end of the day. The FIFO facilitated by the old products or the first product that are in there
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are in the front while the new products that are delivered are in the back so that the FIFO is maintained. The emergency requests are entertained by texting or calling the commissary. Somehow the restaurant/storekeeper practice forced issuance. Lost products are one of the problems in the storage and issuance which is normally encountered. For the recommendation, they should not order too much. Maintain the products that are consumption for that day in minimum level. B. Production and Services Food and Beverage Production The staffs of the F and B department are responsible for the preparation of the different fruit shakes, desserts and other drinks. There is a copy of an order list given so that the production information conveyed from the F and B supervisor/manager to the different cooks. Proper portioning of products are done time to time to ensure that the production is systematic and organized. Recipe yields, proportion of ingredients, length of cooking are posted in the wall. Also the proper quantity and the ingredients needed for making the products. Food items are made to order and the kitchen staffs follow the standardized recipes. There are logbooks for the lists of items which are being delivered. Desserts Desserts are made in the restaurant. The bar staff will inform the supervisor and he will determine the quantity to be prepared. Special jello and taho are the convenience foods used. There is no food products prepared the day before service because food products are prepared on the time it is ordered. Left overs are kept in proper containers for proper storage.

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Beverage The beverages that are being served are tea, fruit shakes and soft drinks in can. House Teas are made when there is a customer to keep it warm and fresh, the bartender is the one who will prepare it. There is a bar in the establishment and the operating hour is from 10am to 10pm. Food items are check always and there is always a bartender left in the bar area. Service The operating hours are from 10am to 10pm and they have their own preparation areas which is the bar and kitchen areas. Table service is being applied and banquet service. The service area accessible to the preparation area and the service area convenient to the guest. 214 is the seating capacity of the dining area and 4 persons per table. Long tables can accommodate 15 to 20 persons. Guests can choose where they are comfortable but oftentimes they are asked by the receptionist for how many they are. Waiters and busboys have table assignments where they are being assigned. Tables are set by the number of guests, must have plates, utensils, tissues and condiments. Tables are set from time to time when it is used. The waiters, they are the order takers, yes they do apply suggestive selling specially when there are push items and there is a list for the push items. Orders communicated to the kitchen by using O.S (Order Slip), one copy for the cashier, one for the food checker and one for the kitchen. 3 waiter stations are found in the dining room with tissues, chopsticks, soy dish, plates and utensils. The cashier will prepare the bill, it will be put inside the bill jacket and it will be brought to the guest. Waiters who brought the bill will be the one to collect the payment and payments will be brought to the cashier for the monitoring of payment. They use micros computer system. There is 1 monitor located at the cashier area. Guest complaints are handled by the waiter if it is a minor problem but when it is a major problem it is handled by the supervisor on duty.

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Banquets The establishment has 1 function room and 50 persons can accommodate it. All kinds of events can held in the restaurant like wedding, baptismal, birthday party, anniversary and etc. The manager ant the supervisors are the one who is responsible for planning the function and determines the extra staff and the function rooms conveniently located near the kitchen. The procedures which are followed in setting up a banquet for service and after service is that before the day that the event will scheduled or at least one day before the function were scheduled so that the plates, cutleries and other needed materials will be arranged. The event in the function room does not interrupt the service in the regular dining room because the dining staffs can also help the assigned staffs in the function room and vice versa.

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C. Post Production Stage

1. Accounting or Cost Control Accounting department is headed by the cost controller. He receives and issue. Direct and Indirect issues are the same documented in form of requisitions. Direct Issues does not undergo in through receiving while indirect issues is directly received by the receiving clerk. All Items issued by the cost control are monthly invested through Physical or Perpetual Inventory. The control forms used by the department to keep down costs are requisition form, inventory and consumption form.

2. Sales and Cash Control Sales levels are analyzed by the income auditor then compare the total issuance and consumptions of cost control to arrive at the expense, profit and loss. They prepare monthly sales report, monthly inventory report, monthly consumption and monthly expenses to determine the restaurants income. The Culinary / Chefs are the one who are preparing the menu as basis of purchasing to purchase the item that is being received by the cost control

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Analysis of Data
CONTROL PROCEDURES A. Pre - Production 1.Menu Planning & Forecasting STRENGTHS WEAKNESS OPPURTUNITIES THREATS

2. Purchasing

In the menu planning the lead officer from the main branch is the one who plan and arrange the menu They have own distributor of products from the main brunch They have enough stewards to receive products They have enough spaces for each product in the stock room

Theyre not giving discounts to the guest

benefits

Other restaurants/ competitors

Budgets that will spend.

3. Receiving

4. Storage and Issuance

They often commit mistakes in recording received products Sometimes they forget the FIFO

The food is fresh, some items are quantified already They receive products fast

budgets

Wrong endorsement

They easily organize the product

They often forget to check the product expiration

B. Production and Service 1. F&B Production

Their operation always on time They have exact man power They serve catering like debut, wedding, Kiddie-party Strong accounting /sales department team & organized They have target sales every month and every week

Lack of man powers Guest demands Guest demands

They always give guest wants They always give guest satisfaction They should always meet the guest needs More profit

2. Service 3. Banquets

Food and beverage service of other restaurants Service of high class restaurants Guest complaints

C. Post-Production 1. Accounting or Cost Control 2. Sales and Cash Control

Different expenses

Expenses to the amenities

They already budget their sales to expenses, staff

Different expenses

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Recommendation and Justification

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Annexes

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VI. REFERENCES http://www.newhapchan.com/ http://www.google.com.ph/ http://ph.yahoo.com/?p=us http://ask.com/

Person Interviewed: Mr.Peter Policarpio ( HapChan Supervisor)

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