CHAPTER III

PRODUCTION AND TECHNICAL ASPECT

Description of Operation/ Process

A cafeteria is a type of food service location in which there is little or no waiting staff

table service, whether a restaurant or within an institution such as a large office building or

school; a school dining location is also referred to as a dining hall or canteen Cafeterias are

different from coffeehouses, although that is the Spanish meaning of the English word.

Instead of table service, there are food-serving counters/stalls, either in a line or allowing

arbitrary walking paths. Customers take the food they require as they walk along, placing it on a

tray. In addition, there are often stations where customers order food and wait while it is

prepared, particularly for items such as hamburgers or tacos which must be served hot and can be

quickly prepared. Alternatively, the patron is given a number and the item is brought to their

table. For some food items and drinks, such as sodas, water, or the like, customers collect an

empty container, pay at the check-out, and fill the container after the check-out.

How to start a cafeteria:

1. Write your business and marketing plans. These are very important aspects of any

business, as they will show your course of action for both running and marketing the

business. Refer to these documents often to make sure you stay on track. Without these

documents, you may not be able to secure funding.

2. Follow all legalities for starting a cafe business of this nature in your area.Make sure

you get all the necessary licenses, permits, and insurance required on federal, state, and

local levels.

3. Secure funding for your business. In your business plan, you determined how much

funding you need to start a cafe business. Contact investors, apply for loans, and use

whatever capital you have on hand to start the business.

4. Develop your logo, graphics, business cards, and all other promotional

materials. This will help you coordinate the colors you use in your decor, on your menu,

and other marketing items.

5. Investigate several different storefront locations. Look at various places that are

available for rent or sale. Choose the place that best fits your budget and provides an

ideal location for customers. If it has been previously used as a cafe, this may work to

your benefit because you won't need to spend time and money converting it into a cafe.

6. Make changes to the decor, if desired.

7. Purchase additional equipment required to run your cafe. If your storefront lacks

tables, chairs, booths, credit card machines, or any other items you need to develop your

cafe, you will need to purchase these items.

8. Build your menu. Choose the items you want to sell, and set your pricing structure.

9. Develop relationships with suppliers and distributors. You need to secure the best and

most cost-effective ways to obtain all the food and other items you need to run your

business on a daily basis. These suppliers and distributors will get you all the food,

drinks, utensils, menus, and marketing materials you need for your business.
 10. Market and promote your cafe business. If no one knows you are going to be opening

soon, you may not have the customer turnout you desire. Get out there, and start

spreading the word. Use press releases, social media, word of mouth, posters, and any

other method you can think of to help people learn about your new cafe business.

11. Hire and train your kitchen and waitstaff. These people will be the backbone of your

business. You will rely on your kitchen staff to make everything to the customers' liking,

and you will rely on your waitstaff to give the customers a friendly and pleasurable

experience.

12. Open for business when you are ready. Once everything has been completed and your

business is ready for the public, open the doors. Be prepared for kinks in the process, but

take action to resolve them as necessary so everything can run smoothly.

13. Offer a loyalty program. It's not just a way to retain customers. It's also a good tool to

understand and build a strong relationships with them. There are a number of loyalty

platforms using QR code.They make it very easy to offer a loyalty program and they are

also cost-effective. Do not see a loyalty program as giveaways, it's a powerful marketing

tool.

Designing Production Facilities

We contract many manufacturing companies to support our cafeteria. One of our main

manufacturers is the purefoods. We also get our meat products at Hymen Meat Supplies.
 These are the steps in creating our porducts:

Tapsilog

Ingredients:

lb. beef tapa

1 cup sinangag (garlic fried rice)

1 piece fried egg (over easy)

Spiced vinegar (sinamak or pinakurat)

Instructions:

1. Arrange 1 cup sinangag, a quarter of the beef tapa, and piece of fried egg in a plate.

2. Serve with spiced vinegar and ketchup.

3. Share and enjoy!

Bangsilog

Ingredients:

of fried baby milk fish

1 cup sinangag (garlic fried rice)

1 piece fried egg (over easy)

Spiced vinegar (sinamak or pinakurat)

Instructions:

1. Arrange 1 cup sinangag, a half of fried baby milk fish, and piece of fried egg in a plate.
 2. Serve with spiced vinegar and ketchup.

3. Share and enjoy!

Chicsilog

Ingredients:

Regular cut of fried chicken

1 cup sinangag (garlic fried rice)

1 piece fried egg (over easy)

Spiced vinegar (sinamak or pinakurat)

Instructions:

1. Arrange 1 cup sinangag, a regular cut of fried chicken, and piece of fried egg in a plate.

2. Serve with spiced vinegar and ketchup.

3. Share and enjoy!

Hotsilog

Ingredients:

2 piece of regular size hotdog

1 cup sinangag (garlic fried rice)

1 piece fried egg (over easy)

Spiced vinegar (sinamak or pinakurat)

 Instructions:

1. Arrange 1 cup sinangag, two piece of regular size of hotdog, and piece of fried egg in a

plate.

2. Serve with spiced vinegar and ketchup.

3. Share and enjoy!

Liemposilog

Ingredients:

Regular cut of fried liempo

1 cup sinangag (garlic fried rice)

1 piece fried egg (over easy)

Spiced vinegar (sinamak or pinakurat)

Instructions:

1. Arrange 1 cup sinangag, a regular cut of fried liempo, and piece of fried egg in a plate.

2. Serve with spiced vinegar and ketchup.

3. Share and enjoy!

Ingredients:

Regular cut of fried pork

1 cup sinangag (garlic fried rice)

 1 piece fried egg (over easy)

Spiced vinegar (sinamak or pinakurat)

Instructions:

1. Arrange 1 cup sinangag, a regular cut of fried pork, and piece of fried egg in a plate.

2. Serve with spiced vinegar and ketchup.

3. Share and enjoy!

Longsilog

Ingredients:

2 piece of skinless longanisa

1 cup sinangag (garlic fried rice)

1 piece fried egg (over easy)

Spiced vinegar (sinamak or pinakurat)

Instructions:

4. Arrange 1 cup sinangag, two piece of skinless longanisa and piece of fried egg in a plate.

5. Serve with spiced vinegar and ketchup.

6. Share and enjoy!

Profile of Plant Location

United Nations Avenue is a major thoroughfare in Manila, Philippines. A commercial,

residential and industrial artery, the avenue runs east-west through the near-center of the city

linking Ermita and Rizal Park with the eastern districts. It is home to the World Health

Organization Western Pacific headquarters.

U.N. Avenue begins at a fork in Quirino Avenue Extension and Paz Mendoza Guazon

Street, just west of Pandacan. It continues through the area of Tanque and Isla de Provisor in

northern Paco district passing several rows of warehouses and a few institutional buildings. West

of Taft Avenue lies busy Ermita district with a mix of hotels, offices and hospital

buildings. Roxas Boulevard lies at its western terminus.

 This place has so many points of interest:

Araullo High School

Asilo de San Vicente de Paul

Bayview Hotel

Insurance Commission

Khalsa Diwan Sikh Temple

Manila Doctors Hospital

Manila Police District Headquarters

Medical Center Manila

National Bureau of Investigation

Philam Life Building and Theater

Philippine Bible Society

Philtrust Bank Building

Pope Pius XII Catholic Center

Times Plaza

Unilever Philippines

Waterfront Manila Pavilion Hotel and Casino

World Health Organization Western Pacific Regional Office

Plant Layout

The plant layout is tactically designed to support the smooth process of the proposed

business. The display area is a place where all finished products that are ready to sell are being

displayed. There would be a business office area which will cater to business related

transactions. The cafeteria will be the place for the customer to purchase the products of our

silogs.
 Cafeteria/Store

This is a proposed perspective view of our cafeteria. This is where our products

will be displayed and with a relaxing design which promotes a green and healthy lifestyle

that our product endures to our customers.

Office

This is proposed perspective view

design of where the manager will

be in office.
 Cooking Area

This is the proposed perspective view

design of where the products will be

produced and be done

Property Plant and Equipment

Chair. A seat, especially for one person, usually having four legs for support and a rest for the

back and often having rests for the arms.

Table. An article of furniture consisting of a flat, slab like top supported on one or more legs or

other supports

Spoon. A utensil for use in eating, stirring, measuring, ladling, etc., consisting of a small,

shallow bowl with a handle.

Fork. The flesh of hogs used as food.

Fire extinguisher. A portable device that discharges a jet of water, foam, gas, or other material

to extinguish a fire.
Trash can. A container for the disposal of dry waste matter.

Refrigerator. An appliance or compartment that is artificially kept cool and used to store food

and drink. Modern refrigerators generally make use of the cooling effect produced when a

volatile liquid is forced to evaporate in a sealed system in which it can be condensed back to

liquid outside the refrigerator.

Hand washing sink. A sink also sinker, washbowl, hand basin and wash basin) is a bowl-shaped

plumbing fixture used for washing hands, for dishwashing or other purposes. Sinks generally

have taps (faucets) that supply hot and cold water and may include a spray feature to be used for

faster rinsing.

Mixer. A machine or device for mixing things, especially an electrical appliance for mixing

foods.

Flat top grill. Is a cooking appliance that resembles a griddle but performs differently because

the heating element is circular rather than straight (side to side). This heating technology creates

an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface.

Microwave. An electromagnetic wave with a wavelength in the range 0.0010.3 m, shorter than

that of a normal radio wave but longer than those of infrared radiation. Microwaves are used in

radar, in communications, and for heating in microwave ovens and in various industrial

processes.

Trays. A flat, shallow container or receptacle made of wood, metal, etc., usually with slightly

raised edges, used for carrying, holding, or displaying articles of food, glass, china, etc.
Burner range. A kitchen stove, usually called a stove (especially but not only in US English),

range, cooker, or oven is a kitchen appliance designed for the purpose of cooking food. Kitchen

stoves rely on the application of direct heat for the cooking process and may also contain an

oven, used for baking.

Pots. a container, typically rounded or cylindrical and of ceramic ware or metal, used for storage

or cooking.

Pans. a broad, shallow container of metal, usually having sides flaring outward toward the top,

used in various forms for frying, baking, washing, etc.

Air conditioning. A system or process for controlling the temperature, humidity, and sometimes

the purity of the air in an interior, as of an office, theater, laboratory, or house, especially one

capable of cooling.

Cash register. A business machine that indicates to customers the amounts of individual sales,

has a money drawer from which to make change, records and totals receipts, and may

automatically calculate the change due.

Knife. An instrument for cutting, consisting essentially of a thin, sharp-edged, metal blade fitted

with a handle.

Placemats. A small mat beneath a place setting at a dining table.

Napkin. A square piece of cloth or paper used at a meal to wipe the fingers or lips and to protect

garments, or to serve food on.

Table vase. An open container, as of glass or porcelain, used for holding flowers or for

ornamentation.
First aid kit. A first aid kit is a collection of supplies and equipment for use in giving first aid,

and can be put together for the purpose by an individual or organization or purchased complete.

Floor buffer. A floor buffer or rotary floor machine is an electrical floor scrubber that is used to

clean and maintain non-carpeted floors, such as hardwood, marble, tile or linoleum. It is also

known as a floor polisher or burnisher if it is a high speed floor buffer with a pad that rotates at

over 1000 RPM.

Brooms. A long-handled brush of bristles or twigs used for sweeping.

Wet floor signs. Is used to warn people about wet floors and so prevent them from slipping and

falling. Businesses often place such warnings to avoid negligence charges brought by people on

their property.

Floor mats. Is a generic term for a piece of fabric or flat material, generally placed on a floor or

other flat surface, which serves a range of purposes including: providing a regular or flat surface,

such as a mousepad.

Property plant and Equipment

Chair Table
 Fork Spoon

Microwave Trashcan

Refrigerator Mixer
 Fire Extinguisher Sink

Pots Pans

Flower Vase Knives

Air Conditioner Trays

Placemat Floor mat

Floor Buffer First Aid Kit Wet Floor Sign

 Flat Top Grill Cash Register

Napkin Broom

Internal Control

Our cafeteria ensures you that you can get the good quality of products that you avail. We

give a 100% effort in our every customer. Our products also give you the taste that you want,
especially our main dish which is the tapsilog. This cafeteria is established not because we need

income, but also to make new set of friends. We set the layout of our store as a simple yet has a

neatness that will make you feel comfortable. Entering our store will turn your bad mood to be

blissful one because of the clean and green ambiance.

Our employees were surely an educated people who come with a degree of cooking or

serving. We hired people who has a dignity in their own selves and has a pleasing personality

that will attract the customer to eat in our cafeteria. Our HR hires only those who had at least 6

months experience in this field. We are so strict in the qualification so that we can give the

service that any customer expects. The pleasure of our customers is our main concern.

Quality Control

Quality control areas. In a cafeteria, there are many areas in which quality is involved.

There is the quality of purchased products, materials, and ingredients. These include all kinds of

food products everything from raw fruits, vegetables and meats to products of a bakery such as

pies, rolls, bread, and cakes. There are also cleaning and maintenance supplies. There is the

problem of damage caused to products during shipment, unloading, and unpacking. These are

returned for credit. Quality of employee performance also has top priority. Without high quality

products meat, vegetables, fruits, bakery goods, canned goods, etc. not even the best person

can produce high quality food. Quality performance applies to everyone: chefs, cooks, assistants,

dish-washers, janitors, handymen, waiters, waitresses, servers, hostesses, counterpersons,

cashiers, bartenders, busboys, busgirls, and anyone else who works anywhere in the cafeteria.

The goal of quality performance is to give the customer good quality food at an

affordable or reasonable price. To reach this goal means:

1. Giving the customer what he or she wants.

2. Serving the customer with a minimum amount of delay: waiting to be seated, waiting to

have order taken, waiting to receive food, waiting for a bill.

3. Serving the customer with good quality food and beverage.

4. Serving the customer with the consideration and courtesy

5. Listening politely to any customer complaint and resolving it immediately.

6. Listening to customers questions carefully and answering courteously.