Business:

Filipino Restaurant

Vision:
To become a well known Filipino Restaurant that will represent the Filipinos love in cooking

Mission:
To portray the idea of Filipino chefts in bringing glory to the country through the use of famous Filipino cuisine effectively and efficiently.

Business name: La Bonizal

Excellence plus dedication is the two main ingredients in making a fine quality restaurant. La Bonizal, having dedication in making excellent quality food is truly binded with great service. We offer you well made dishes equitable with taste & suitable with class. We only use fresh, high quality and organic ingredients for every food we serve, is a promise we made to the customers. A vow for an outstanding dish and a goal of customers commitment. Serving you in an outstanding service seven times a week starting at 10 am to 2 am in the morning. This is our committed office & working hours to our customers.

Opportunities:
Flexible Open hours Our restaurant is located at the Sky Garden and it does not follow the exact mall hours of 10:00am to 10:00pm. We can achieve greater oppurtunities when we are located outside the main building because such entities inside stop their operations in order to follow the closing time.

Large numbers of customers We can attract a wide range of people because our place is ideal and truly effective . Malls are definetly great sources of many individuals.

Wide Variety of Filipino food We offer great variety of Filipino cuisine that will truly be loved by the public we have several dishes to offer and each dishes had been popularized all over the country. We have the famous Bicol Express of Bicol, Lechon of Cebu, Chicken Inasal of Bacolod, Sisig of Pampanga and many many more.

Threats:
High Market Competition There are a lot of existing restaurants either inside and outside the said mall.

Lack of Public Awareness Our business commenced its operation just two months ago so that the public is not too familiar about our Filipino restaurant. This is one of our threats. Lack of public awareness can deteriorate our goals and objectives so all we need to do is to make a lot of effective strategies in order to lessen the ignorance of the many with regards to our restaurant.

Perception of the Customer Many customers already knew the Filipino cuisine because most of them were Filipinos and they might think to try other cuisines just like Chinese, Cantonese, Italian, Mexican and many more.

Policies:
Return Policy La Bonizal are here to satisfy your needs & to provide you with great service. In case there is problem with your order, please contact the restaurant directly & we will gladly accommodate your complain & solve the situation as soon as possible.

La Bonizal offers a conditional return policy for non-food products purchased from the restaurant.

Unused products may be returned in their original packaging with the original purchase receipt within 30 days of receipt for refund of the purchase price

Food Preparation Every employee working on the kitchen should follow a very strict dress code. They should wear gloves, mask, apron and hair net. Everyone should observe cleanliness and proper hygiene. One employee in the kitchen should check that all the ingredients are fresh and available.

Another employee in the kitchen should also check that all the utensils are clean. The chef should assure that all the food that will be serving to the customer are all appetizing and delicious.

Waste Disposal Management Seperate the garbages into biodegradable and non biodegradable. Reduce, reuse and recycle. Their should enough garbage can in the whole restaurant. Every 4 hours garbages should disposed properly.

Tardiness and Absences Every tardiness will deduct 1% of your salary Three tardiness will be equal to 1 absent. Three consecutive absences with no valid reason will be suspended for 3 days and will receive a warning for termination. An employee having a 10 absences with no valid reason will be suspended for 1 week or may be terminated. Operation System/ Procedure Standard operating procedures for restaurants should include systems for providing customers with an appealing dining experience as well as serving quality food.

In addition, a restaurant should have protocols in place to ensure that the efforts of all staff are effectively coordinated. Front-of-House Procedures A restaurant dining experience depends on everything from decor, to lighting, to music, and to temperature. Front-of-house staff should have systems in place for maintaining each of these elements, as well as parameters for adjusting them in accordance with changing conditions and customer complaints. Front-of-house staff are also responsible for taking care of customers' needs. This includes seating them in a timely fashion, taking their orders, filling their water glasses, delivering their food when it is ready and following up to make sure that the food and service are satisfactory. Back-of-House Procedures Back-of-house staff are responsible for ordering and storing inventory, prepping ingredients, executing orders and keeping the kitchen clean throughout their shift as well as at the end of the day. Inventory managers should maintain spreadsheets indicating what they have on hand as well as what they need to order. Storage systems should situate frequently used items in the most accessible places and allow sufficient space for rotation of stock. Prep systems should ensure that ingredients are ready when they are needed. Different kitchen staff should be responsible for different types of tasks, such as soups or desserts. Cooks should keep their areas tidy, and janitorial staff should do additional cleaning at the end of the shift. Coordinating Front-of-House and Back-of-House.

A restaurant must have systems in place to coordinate the work of its servers and its kitchen staff. Servers should deliver orders to the kitchen in a timely fashion. Chefs should complete all orders on a ticket at roughly the same time, and they should have systems for communicating to servers that their orders are ready. Servers should communicate with kitchen staff about customers' special needs such as food allergies. When difficulties arise, service and kitchen staff should work together to efficiently solve problems.

Organizational Structure
Manager/Owner

Secretary

Assistant Manager

Accountant

Supervisor

Head Chef

Cashier 1

Cashier 2

Janitor

Waiter

Guard

Chef/cook

POSITIONS Manager

JOB DESCRIPTION Duties & responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources

JOB SPECIFICATION

27 yrs. Old & above Bachelors Degree in Management or related field required English Proficient/computer literate Atleast 5 years of experience in managing operation, production & human resource management Atleast 2 years of experience in any managing related job Bachelors Degree in Management or a related field required Computer literate/ atleast 25 yrs.old College graduate or took a secretariat course Female/Male

Assistant Manager

Support & assist the manager

Secretary Fix & prepare the delivery schedule of supplies

 Accountant Create & maintain the accounting book

Supervisor Supervise the waiters, janitors & guards

Head Chef Supervise the other chefs & prepare the food

Cashier Compute the order of the customers Janitor Maintan the cleanliness Waiter Assist and tend to the customers needs and orders

Computer literate Atleat 20 yrs. Old Graduate of a BSA course Lisence Accountant Atleast 22 yrs. Old, Male/Female Computer literate & English proficient Graduate of a business related courses Male/Female atleast 22 yrs. Old with 1 year experience Computer literate & English proficient Graduate of Culinary arts with a 5 years experience in cooking Atleast 25 yrs. Old, Male/female A graduate or took a college degree Female, atleast 20 yrs. Old, computer literate With a pleasing personalities 18 yrs. Old & above Atleast a highschool graduate With a pleasing personality Atleast a college graduate of any course With a pleasing personality Male/Female with height requirement of atleast 55/52

Guard

Secures the place

Chef/cook

Cooks/prepare the foods and drinks

Atleast college graduate of any course Male with a height of 56 & above Graduate of Culinary arts With atleast 3 years experience Discipline and great in food sanitary and safety

New Era University No. 9 Central Avenue, New Era, Quezon City, 1107, Philippines College Of Business Education and Administration

A Strategic Plan Presented to The Faculty of the College of Business Education and Administration New Era University

As a Partial Fulfillment In Methods of Research During the 2nd Semester of Academic Year 2010-2011

Presented by:

Leader: Verzola, Placido Members: Balingit, Lira Lyn Agcaoili, Henry John Mag-isa, Angelie Bermejo, Aye Jay Santos, Famela Damayan, Jaydelyn March 2011