Feasibility

Project Summary A. B. C. D. E. F. G.

Name of Enterprise Location Descriptive Definition of the Project Long Range Objective Feasibility Study Highlights of the Project Marketing Assumption used and Summary of Finding Conclusion 1. Marketing Feasibility 2. Technical Feasibility 3. Financial Feasibility 4. Socio-economic Feasibility 5. Management Feasibility Marketing Study

A. B. C. D. E. F. G. H.

Product Description Demand Supply Demand-Supply Analysis Price Study Factors affecting the market Analysis or Research Data Marketing Program Parts of a Marketing Plan

I. II. III. IV. V. VI. VII. VIII. IX.

Introduction General Business Condition Competitive Conditions Marketing Research Results Sales and Distributions Plan Advertising and Sales Promotions Other Related Aspects Budget Summary Profitability Technical Study

I. II. III.

The Product Manufacturing Process Machineries and Equipment

IV. V. VI. VII. VIII. IX.

Store layout Buildings and Facilities Raw Materials Supplies Utilities Waste Disposal Financial Study

A. Major Assumptions B. Total Project Cost C. Sources of Project Financing D. Preparation of Financial Statements E. Financial Analysis F. Decision Criteria G. Other Approaches in Evaluating Project Risks H. With or Without Project Analysis Socio-Economic Study Organizational Management

A. Basic Consideration B. Forms of Ownership C. Organizational Chart D. Officers and Key Personnel

Project Summary

A. Name of the Enterprise Kusinera Filipina is a Restaurant that serves a Philippine Culinary ambassador that offers tourists & locals the best of Filipino dishes whose recipes have been sought out from various parts of this nation straight from the region where it originated from. The Name Kusinera Filipina comes from the idea of home cooked meals ―lutoniInay‖. The word ―kusinera‖ is the translation of the English word Female Cook and the word Filipina stands for a maiden of the country Philippines which is best known for their passion and devotion in cooking. The company aims to employ a new strategic campaign in boosting tourism through exposure and advocacy of native Filipino Culinary excellence and promote Filipino culture.

B. Location

Kusinera Filipina is located at Adriaticost.Brgy. 698, Zone 76 Ermitta, Manila (in front of Robinsons Manila). Situated in Manila, The Heart and Capital of the Philippines, the strategy employed behind this location is as follows:  Most Foreign Nationals regard Manila as one if not the most prominent place in the Philippines being the Capital.  Filipino’s first socialized community took its roots in Manila  Manila is the epitome of the Filipino lifestyle, as the Filipino culture is very evident in the people and infrastructures in Manila  Manila holds a lot of Historical pieces in the Nation’s background, which also serves as attraction for tourists and locals alike.

Expansion remains as a concept for prominent places in the country. The idea of situating branches of Kusinera Filipina in various parts of the nation would depend on the business’ success and social impact (with in a time frame of 5 years).

C. Descriptive Definition of the Project Kusinera Filipina has its nature of being a ―Casual Restaurant‖ providing the best quality of Filipino food with-out compromise to the quality food it serves. The restaurant Kusinera Filipina deems it necessary to promote the country nation-wide. Considering the Factors that affect the diverse pool of tourists and locals that draw fascination from the country’s culinary excellence, Kusinera Filipina comes as an answer to the demand of culinary accessibility and perfection. The country’s complex geographical setting and complex water separation has made it a challenge for locals and foreign nationals to obtain access to various regions of the country. Kusinera Filipina functions to consolidate all original Filipino recipes and showcase through true Filipino Culture at a very reasonable cost.

Long Range Objective 



       

5 year projection (branch expansion) 2 branch additions to the existing Main branch both with- in the National Capital Region (NCR) 10 year projection (branch expansion) 3 other main branches established in the other 2 main branches of the Philippines one in Cebu (to represent Visayas) one in Davao (to represent Mindanao) Boost tourism and local Cultural Patronage in the Philippines Be the number 1 tourist destination in terms of Culinary preference Be the number 1 local food establishment that caters to local citizens Raise awareness of the country’s culinary and cultural excellence Globally promote the country through _____ Promote local employment Contribute to the local economy’s performance Preserve the Filipino Culture

Feasibility criteria The Conception and Establishment of KusineraFilipina comes from the demand and want of Food. The aspects of what and how takes its origin deep with-in the Filipino roots. Keen observations have been conducted on our own local society and the impact of foreign fascination of our country and our culture. From our observations we have found a common denominator when we asked how to

make profit and impact, which in the process we also found a way to contribute to the country’s economy and socialawareness. That common denominator is food, the common need and want that unites all consumers. Utilizing all local resources we have deemed the Business Feasible and profitable. All resources materials and labor power would come from local production. The manufactured products and services are vested for local production for both local and international consumers. Innovated in such a fashion that would emphasize our Filipino culture, Kusinerya Filipina would gain profit with-in the local and International market.

History Philippine food has evolved over several centuries from its Malayo-Polynesian origins to a varied cuisine with many Hispanic cultural influences, due to the many Latin American and Spanish dishes brought to the Philippines during the Spanish colonial period. It has also received varying degrees of influence from Chinese, American, and other Asian cuisine. Filipinos eat three time a day which is breakfast, lunch and dinner plus additional meal in the after which is meryenda or snacks. Filipino cooking reflects the history of the islands. On a Malayan base, Chinese, Hindu, Spanish and American ingredients have been added through centuries of foreign influence and surprisingly, a blend with a distinctiveness of its own has emerged. In city of Manila, this mixture is most in evidence. Far from the capital city, however, one can still sample the simple dishes that native Filipinos eat Many of these dishes are remarkably close to native fares still found in Indonesia, Malaysia, Thailand and other Asian countries. As with most Asian countries, the staple food in the Philippines is rice although foreign recipes have become a regular practice in food preparation. Coconut milk or gata is often used as an ingredient on popular dishes such as lumpia (rolls) and pancit (noodles). The most famous dish is lechon (roast pig) and because of its vast coastlines, the Philippines also has an abundance of excellent seafood. Most restaurants offer seafood cooked one way or another, the most popular being the broiled (inihaw/inasal). Other dishes include shrimp, rock lobster, crab, oysters, squid and fish.

Malayo-Polynesians during the pre-Hispanic era in the Philippines prepared food by boiling, steaming, or roasting. They use their usual live stocks like water buffalo, chicken, fish and some uses monitor lizard and snakes. Filipino was introduce to in cultivating rice and corn when the Austronesian people from Southern China Yunnan Plateau and Taiwan came to Philippines. The Chinese who came to trade stayed on the Philippines. They taught their Filipino wives their dishes, and thus Filipino-Chinese food came to be. Example are noodles, lumpia

,

siopao

and

siomai

.

When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names for the ease of the clientele; this comida

China

includes

arroz

caldo

and

morisqueta

tostada.

When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed. This meant the production of food for an elite, nonfood-producing class, and a food for which many ingredients were not locally available. Today, Philippine cuisine continues to evolve as new techniques and styles of cooking find their way into one of the most active melting pots of Asia. Native Filipino cooking is not too spicy despite the fact that spices are plentiful and readily available in the islands. The basic staple is rice of which hundreds of varieties are cultivated. Main source of protein is fish which abound in oceans, lakes, rivers, streams and ponds. Meat, especially pork and poultry, is also commonly eaten. Beef is readily available but is more expensive; the cattle industry not being well developed in the country. Veal and lamb are not too popular but goat meat is considered a delicacy in some parts of the country as are frogs, rabbits and deer. It is often when sampling native Filipino dishes that one appreciates the regional variations in the country. For while it is true that Filipino culture is homogeneous, there are specific differences in cooking and food preferences that readily identify the regional origin of many dishes. Although these differences are not as pronounced as in the regional variations of Chinese cooking, for instance, they are widely recognized in the country where regionalism plays an important role because of its geographical division into many island-groups.

Influences There are many dishes and recipes that Filipino prepares on their meals. Each of the Filipino cuisine has its influences from different country. This is due to the fact that traders and colonizers have visited the Philippines for centuries. The American and Spanish colonizers, and the Chinese and other Southeast Asian traders influenced and brought a twist on the Filipino cuisine. Chinese is one of the contributors of the Filipino cuisine. Chinese influences the Filipino on making noodles or what we call pancit. For many years Chinese people interact with the Filipinos and some of them stay and live in the Philippines. They teach their wife on how to cook some Chinese delicacy but using ingredients found in the Philippines. When the Spaniards came to Philippines, they introduced the Spanish culture. The Spanish colonies often influenced the Philippines in many different ways. As much as 80 percent of Filipino food originates from Spain. Tomatoes and garlic, for instance, both staple Filipino foods, were introduced from Spain, as was the cooking method of sautéing using olive oil. For example, Adobo, Adobo means marinated sauce for pork. Spain can also lay claim to the delicious range of Filipino desserts and pastries. Baked goodies such as pan de sal and ensaymada are of Spanish origin. When American defeated the Spaniards and colonies the Philippines, they introduce a little American cuisine. Although Americans didn’t make that much of an influence in Philippine cuisine, they certainly changed the way Filipinos dine. They introduce the fastfood chain that and can goods which is until now available everywhere.

Project Timetable and Status The project is framed in 5 years time, from registration and renovation until it starts to operate its production.

Nature of the Industry The Business establishment is classified into the Food Industry Business, with major emphasis in Filipino Cuisine. Mode of Financing

Capital Finance of the Business would come from consolidation of funds from 12 major co-owners of the project.

Investment Costs To be exact an amount of P417, 000.00 to accumulate an amount of more than P5, 000,000.00 this would render the establishment operational.

 Marketing Feasibility There is about 10% of unsatisfied demand in the market within the area. Kusinera Filipina’s objective is to gain 5% of that market share by providing the best quality of all the native foods that every region has to offer and in line with this is the promotion of the Philippine culture.  Technical feasibility Kusinera Filipina being a casual restaurant will acquire its raw materials through different places which best recommends the kind of product needed with the consideration of distance and other factors that may affect the quality price and service the business has to offer. Technical study includes the types of product and services to be offered and the process to be followed in the preparation. In this case, food and drinks are served in the restaurant. Product is also illustrative together with the equipments and supplies that will enable the operation of the business. The plant layout and the floor plan of the proposed business shall also be part of this aspect.  Financial Feasibility Kusinera Filipina is a partnership of twelve people contributing Php 416 666.67 with a total of 5 million as the operating capital of the business. Projected sales for year is Php 32 526 822 with yearly expense of Php 2,485,981.82.  Socio-economic Feasibility Kusinera Filipina promotes the food and culture of the country. The business will help promote tourism in the area, increase employment,

enhance nationalism within the new generation and use the business as avenue for bonding for friends and family.  Management feasibility Structure of the Kusinera Filipina would start within the twelve partners in the business who contributed their money to finance the business operation. Under the partners is the manager who will manage the entire business activity. Under the manager comes the head cook who will supervise the process of all the food that will be served, under the head cook are the kitchen staff. Dining staff will take charge with all the needs and concerns of the guests, delivering orders and cleaning the are

Marketing Study

A. Product Description Kusinera Filipina comprises all the famous native dishes of the Philippines supported by the custom, culture and the historical significance of the country which the restaurant showcases. It aims to promote the Filipino native delicacies and tourism by catering 50% of the foreign market and 50% of the local market by selecting regional dishes which they are best known for, using the abundant resources and the country’s reserve Kusinera Filipina would not only satisfy hunger and cravings but it would tell the story of why Philippines earned its reputation when it comes to hospitality, values, customs, and history. Reserves wouldl be coming from different local markets within Metro Manila. Kusinera Filipina will cater its serves at Ermita Manila where its target market is found.

B. Demand The business would be located across Robinson’s Manila, near St. Paul University, University of the Philippines, Hotels, and banks travel agencies and

hospital there is about 300 000 population within the area. Using the assumption as method in obtaining market share we have come up with the following data:

Year 1990

Foreign Population with the area 7798

1995

6823

2000

5969

2007

6205

2010

7143

Source: National Statistics Office Year

Projected Demand

2013

48735

2014

50197.05

2015

51702.96

2016

53254.04

2017

54851.66

We gain the projected demand by using the assumption method. Assuming that there is 20 000 people in the area we took 10% to represent the total population of potential consumer and 5% for the exact population C. Supply

Year

Projected Supply

2013

1242.74

2014

1280.02

2015

1318.43

2016

1357.90

2017

1398.68

Market Share Robinson's Manila 5%

Yang Chow 10%

18%

7%

5% 6%

9% 8% 4%

6% 7%

7%

4%

4%

Maru (Korean Food) Arabic Kitchen Grills and Shabu Shabu Mack Chey Korean

Potential Customers Robinson's Manila 12%

7%

19%

10%

10%

9%

Eurotel St.Paul University

12% 9% 12%

Up Manila

D. Demand-Supply Analysis Year

Demand

Supply

Unsatisfied

Kusinera Filipina Enters the market

2013

48735

1242.74

47492.26

2014

50197.05

1280.02

48917.03

2015

51702.96

1318.43

50384.53

2016

53254.04

1357.90

51896.14

2017

54851.66

1398.72

53452.94

2018

56497.20

1440.68

55056.56

2019

E. Price Study

F. Factors Affecting the Market Aside from the country’s diverse natural and man-made attractions, the Philippine food remain one of the country’s best-kept secret which relatively posts as a big mystery in many parts of the world as an enticement to foreign nationals and even Filipinos alike.

As if corroborate to the saying ―the surest way to a man’s heart is through his stomach‖ the Business aims to cater to almost the entire market of tourists in the Philippines as well as a large portion of the local population. Venturing, not only in the Food Industry business but in the aspect of national tourism, requires the management to consider factors that influence and affect tourism here in the Philippines. Hence these factors are to be considered if we are to penetrate the market and play a major role as an ambassador for our nation’s culinary culture:    

Reasonable foreign currency income for the state Fast paced development of tourism infrastructures Marginal increase in employment levels in industries related to tourismhospitality, travel agencies and tour operators, transportation etc. Better awareness in the Philippines of foreign cultures and traditions, needs of tourists etc.

The Philippines is a country that has abundant resources with its best assets vested in its inherent tropical locale. One way to increase country revenue & employment is to utilize these resources to help improve their capacity to attract tourism. Focusing on cultural culinary aspect of the Philippines these other factors need to be considered   

Asian culinary preference of tourists, ―something that is being offered by the other side of the world‖ Culinary preference of locals who seek perfection in Filipino cuisine as that of coming from the home kitchen ―lutoniNanay‖ ―Dining The Pinoy way‖ tourists have to be served with more than just meals served on tables, a manifestation of the Filipino native lifestyle and culture must be felt inside the establishment.

G. Marketing Program Since the business has just entered the industry Kusinera Filipina will focus on awareness and penetrating the market.

Publicity On the opening day of Kusinera Filipina will be catering fifty persons for lunch. It will compose of bloggers, and other potential market within the area. . H. Marketing Plan Executive Summary Philippine is a country located in the south east part of Asia boasts which an abundance of Natural resources and flourishing culture it has preserved and celebrated, working hand in hand these two factors are what entices foreign countries to explore the wonders of this country. Philippine Cuisine has always played a major role in the country’s Global acclamation. Almost every part of this Country has their own provincial signature dish that represents the culture present in that province, from Bicol’s spicy Bicol express to Ilocos’ Pinakbet, Filipinos continues to find ways to innovate and be creative with food. All year round there is always high demand for genuine Native Filipino Dishes both from local and foreign citizens. In the Industry of Genuine Filipino Food establishments, the pursuit of perfection and genuine presentation of The Filipino Culinary excellence has always been the name of the game. Kusinera Filipina is a Food Establishment that aims to cater to this demand. Kusinera Filipina is a Filipino restaurant that aims to consolidate Genuine Filipino recipes from a various parts of the Country and serve them to perfection. Kusina Filipina will be located inside the country’s capital which is Manila; considered as the country’s founding community, Manila would be the perfect location to put up such an establishment for it is the most accessible location for foreign nationals visiting the country as well as locals being timely restricted of having the ability to seek out various regions of their own country. Kusina Filpina aims to be the National and International Gateway to the kitchen of Juan Dela Cruz’s Inay (Mother). Kusina Filipina would be the home of true Filipino Cuisine and would cater to the Filipino Culture of practicality. Kusina Filipina would exert strategic efforts to serve genuine Filipino Dishes at a very affordable price without compromising the home made taste.

 General Business Condition People or more formally Humans have five meals daily. Be it corporate meetings, brainstorming sessions, family gatherings, nearly all activities in the involve food.

This has made the food business in the Philippines a thriving one. Regardless of the economy, season and weather, Filipinos love to eat. Although this may tempt any aspiring entrepreneur to be in the food business, the huge number of restaurants, food carts in every corner of the country makes going into the food sectors a very tricky one. Kusinera Filipina s a new player in the industry of food establishments, with a market segregation of 50% foreign and 50% Local, Kusinera Filipina needs to consider factors affecting or influencing the status quo of Food establishments and tourism in our country if it is to succeed. Tourism status in the Philippines

Visitor arrivals in January to March 2013 reached a record high of 1.27 million, a 10.76% increase from 1.15 million arrivals for the same period in 2012. For the second time under this Administration, the tourism sector is able to sustain the 1 millionth arrival for the first quarter of the year. Moreover, the sector is on track towards achieving the year-end target as arrivals is already hitting 23% of the target arrivals for the year. Double-digit gains were posted by the Russian Federation (26.90%), Hong Kong (25.02%), Korea (23.93%), India (22.10%), Singapore (15.42%), Australia (12.65%) and Malaysia (11.86%). By regional grouping, the ASEAN market recorded a 14.82% overall growth while the East Asian market grew by 14.15%. Among the key markets, only Taiwan experienced a decline in visitor arrivals.

Likewise, visitor arrivals for March 2013 saw a double-digit increase of 11.28% with 417,392 visitors compared to the previous year’s volume of 375,083. It

should also be noted that this is the fourth consecutive month that the volume of arrivals passed the 400,000 mark. This upward trend could be attributed to the upcoming summer season which is a peak season for the tourism industry.

For the period in review, Korea is still the leading visitor market which captured 25.83% of the total inbound traffic with 328,454 arrivals. The Korean market rose by 23.93%, the highest among the top five major markets. Meanwhile, arrivals from the United States reached 186,065 or 14.63% of the overall visitor volume. The Japanese market contributed the third biggest arrivals with 114,269 visitors, accounting for 8.99% share of the total arrivals. On the other hand, China registered 98,242 visitors which comprised a share of 7.73%. Rounding up the top five visitor markets for the first quarter is the Taiwanese market with 53,867 arrivals, sharing 4.24% to total inbound traffic.

Other key markets providing significant volume of arrivals for the first quarter of 2013 include Australia with 53,679 arrivals, Singapore with 41,524 arrivals, Canada with 38,486 arrivals, Hongkong with 36,005 arrivals, United Kingdom with 32,475 arrivals, Malaysia with 27,212 arrivals, and Germany with 22,491 arrivals.

HRI Food Service Sector Sales in the Philippine Hotel, Restaurant and Institutional (HRI) food service sector have grown by 99 percent over the past five years to an estimated $4.25 billion in 2012. A booming economy, the proliferation of malls and shopping centers throughout the country, and a growing influx of tourists have all contributed to this strong growth. Based on industry interviews, roughly 25 percent of all consumer-oriented food and beverage (f&b) product imports flow through this sector. As the Philippines remains the largest market in SE Asia and one of the fastest growing markets in the world for U.S. f&b products (with 2012 export sales estimated up 12 percent over the previous year to a record $850 million), U.S. suppliers are well positioned to compete in multiple product categories.

. .

 General Business Condition The Philippines serves host to a vast array of restaurants and fast food establishments that cater to all types of consumers from all walks of life. Kusinera Filipina is a new player in the game and it pays well to know where you stand in the competition.

Brand reliance and traditions are the main arsenals of long time players in the food industry business. Kusinera Filipina walks the fine line that separates tradition and innovation. As seen in the chart below, the food industry business continuous to flourish in terms of aggressive expansion and western culture implementation. The market pool, both national and international, for the food Industry continues to ranch out the same way it continuous to segregate itself in a more complex way. Kusinera Filipina aims to win over a feasible share of these two market pools through feasible production and thorough promotion.

Others to mention are Gerry’s Grill - 23 Million – 49 outlets Max’s Fried Chicken - 24 Million – 126 outlets Yellow Cab Food Corp. - 23 Million – 87 outlets Teriyaki Boy Group - 15 Million – 36 outlets Bistro Italiano Corp. - 11 Million  Italianis – 16 outlets  T.G.I. Friday’s – 15 outlets  Fish & Co. – 4 outlets

 Competitive Condition

SWOT Analysis Strength           

Huge Potential Market pool (50% local 50% foreign) High demand for product all year round Utilization of All-local resources Accessible location Flexibility in management and marketing programs Reputation for Innovation Excellent sales staff with strong knowledge of existing products Successful marketing strategies Limitless age restriction for target market Financial segregation of market is as close as to none Accessibility and availability of resources for an entire year

Weakness           

High financial and promotional requirements for starting a business Initial establishment being limited to one Absence of Consumer reliance for initial Business Large number of Legitimate completion Western Colonial Mentality Initial loss gained on first stages of business Current low economic performance of our country Unpredictability of Foreign market pool Bad weather conditions Varying food preferences of consumers Lack of business experience

Opportunity     

High Potential Market Pool (50% local 50% foreign) Branch Expansion on a National level Public Private Partnership in terms of promotion and marketing campaigns Global acclamation Overseas Expansion

Threat            

Established food Corporations Monopolizing the industry Bad weather conditions Philippines’ Infamy in other countries Hostilities with-in the country Low economic performance Western Colonial Mentality Low economic performance of the Philippines Time restrictions of consumers Lack of business experience Foreign food norms Lack of branches Competitors serving the same products

Market Research Result

Technical Study

I.

Description of the Product

Kusinera Filipina is an idea of a native restaurant which offer a wide variety of Filipino cuisine paired with casual dining and a table type of service and will be combined with the freshest ingredients and the most stringent quality control. The tables and chairs were all made from local materials and the waiters and waitresses are dressed in the traditional Filipino outfits. The ambience will reminiscent the Philippine old inherent culture so that the guest will be satisfy the service that be given to them. It will play a role of promoting Filipino culture and tradition by having a cultural night every Friday so every guest that patronize the Kusinera Filipina

restaurant will not only satisfy cuisine that we have to offer but by learning our traditions and culture.

a. The Product Dishes Chicken/Pork Adobo is a favorite Filipino dish all year round. Adobo preparation is endlessly adaptable, and nearly every Filipino cook prepares adobo in a slightly different way. There are many different version of Adobo, some add potatoes, some recipes have sauce, others are dry and others add coconut milk.

Preparation Time: 20 minutes Cooking Time: 30 minutes Servings: 8

Filipino Chicken/Pork Adobo Ingredients:            

1/2 kilo chicken/pork (choice cuts) 3 pcs dried bay leaves 4 tbsp soy sauce 4 tbsp vinegar 3 cloves garlic, minced 1 medium sized onion, sliced 1 thumb sized ginger, thinly sliced 1 pc Red Chili seeded thinly sliced 1/3 cup water 3 tbsp cooking oil salt and pepper spring onion

Chicken/Pork Adobo Cooking Instructions:     

In a large Wok, add oil then saute’ Onion, Garlic, Ginger and Chicken for 8 to 10 minutes Add pepper, peppercorns, bay leaf and Siling haba ( red Chili ) then saute’ for another 2 minutes Now add the vinegar, water and soy sauce then bring to a boil. Simmer for five minutes, add salt to taste. Garnish with green onions then Serve hot with Rice.

Beef Caldereta, is rich tomato-based stew traditionally cooked with meat

Preparation Time: 20 minutes Cooking Time: 40 minutes Servings: 8

Beef Caldereta Ingredients:  

2 cups and 2 tbsp unsweetened pineapple juice 1 kg. beef ribs 2 pieces small onions, sliced 2 tbsp. cooking oil 2 tbsp. minced garlic ¼ cup chopped onions 1 250ml. tomato sauce 1 85g. can liver spread salt and pepper to taste 2 pieces medium potatoes, cubed and fried 1 piece medium carrots, cubed and fried

        

Beef Caldereta Cooking Instructions: 

  

Combine beef, pineapple juice and onions . Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside. Using a different pan, heat oil then saute garlic and onions until limp. Add back tenderized beef and broth, bring to a boil. Add tomato sauce and liver spread. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste. Add fried potatoes and carrots and cook for another 5 minutes.

Bagnet is deep fried pork’s meat, the Ilocano version of LechonKawali, also known as Ilocano ChicharonBaboy.A Just be careful when cooking or deep frying this dish, expect a lot of hot oil splashing.

Preparation Preparation Time: Time: 20 20 minutes minutes Cooking Cooking Time: Time: 40 40 minutes minutes Servings: Servings: 88

Bagnet Ingredients      

1 kilo pork liempo (pork belly), whole cut 1/2 head garlic 1 tsp. peppercorns 2 tbsp salt 1 bay leaves cooking oil for frying

Bagnet Cooking Instructions:   

  



Wash pork belly, cut into large chunks and place in a large pot. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises. Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using the tines of a fork then Dry with paper towels if necessary. Keep refrigerated for several hours. In a large heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels. Chop bagnet to serving pieces and serve immediately with a selection of vinegar or tomatoes and onions with shrimp paste.

Bicol Express is a stew made from long chilies also known as birds eye chili (silingmahaba in Tagalog), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have evolved from Gulaynamaylada, another Bicolano dish which is nowadays presented as one of the many variants of Bicol Express.

Preparation Time: 20 minutes Cooking Time: 30 minutes Servings: 6

Bicol ExpressIngredients:        

1/4 kilo pork, thinly sliced 5 pcs birds eye chili 1 onion, minced 1 head of garlic, minced 1 cup coconut milk 1 cup coconut cream 2 tablespoons of cooking oil Salt to taste

Bicol Express Cooking Instructions:        

In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain. In a cooking pan, heat cooking oil and brown sliced pork for a few minutes. In another pan, saute minced garlic and onion. Add to the saute the browned pork. Then add the coconut milk, bring to a boil and simmer for 10 minutes. Add the chili peppers and cook until dish gets a little dry. Add the coconut cream and simmer until the sauce thickens. Salt to taste.

Pork Steak / Beef Steak Filipino Style (BistekTagalog)

Preparation Time: 20 minutes Cooking Time: 30 minutes Servings: 10

Ingredients:        

3/4 kilo tender pork or beef steaks, sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 3 cloves of garlic 1 small piece ginger, crushed 1/2 teaspoon ground black pepper 1/2 cup onions, sliced in rings 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:      

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done. Increase heat for a minute or two to brown steaks. Add the sliced onions and continue to cook for another minute. Serve on a platter including the oil and sauce. Best served with hot plain rice.

Beef Bulalo is one such favorite soup and the hotter it is the better. It is best complemented by the marrow that is tapped out of the bone. This delightful Beef soup is a specialty of the cattle-raising region in the province of Batangas. Serves:6 Preparation time: 10 Cooking time: 2 ½ hours

Beef Bulalo Ingredients:         

2 kg beef bone marrow 1 kg boneless beef 1 onion, peeled and sliced 3 liters water 2-3 medium potatoes, peeled and quartered 2-3 saba (plantain) bananas, each cut into two pieces 1 whole medium cabbage, quartered 3-4 tablespoons fish sauce (patis) Salt and pepper to taste

Beef Bulalo Cooking Instructions: 

        

Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood. Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil. Lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef and return to the boil. When it boils, lower heat and simmer until beef is tender, about 1 to 1 ½ hours. Add the potatoes and bananas. Simmer until potatoes and bananas are tender, about 10 to 15 minutes. Add the cabbage and stir in fish sauce, salt and pepper to taste. Cook until cabbage is tender-crisp, about 2 minutes. Serve with rice.

Laing, also known as Ginataang Gabi is equally famous and tasty as theBicol Express. The dish’s main ingredients are taro stem and leaf cooked incoconut milk, salted with fermented shrimp or fish bagoong. It is also heavily spiced with red hot chilies called silinglabuyo (―Bird’s eye chili‖).

Preparation Time: 15 mins Cooking Time: 25 mins Servings: 5

Laing Ingredients:          

25 pieces gabi (taro) leaves, dried and shredded 1/2 kilo pork, diced 1/4 cup shrimp bagoong 5 cloves garlic, minced 2 red onions, chopped 2 tablespoons ginger, minced 5 red hot chilies or silinglabuyo, sliced 2 cups coconut milk (gata) 2 tablespoons of oil 1 teaspoon salt

Laing Cooking Instructions:     

In a casserole, saute’ garlic, ginger and onions then add the pork. Mix in the gabi leaves. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes. Add red hot chilies, bagoong, salt and MSG and simmer for another 5 minutes. Add the coconut cream and continue to simmer until oil comes out of the cream.



Serve hot with plain white rice.

Sinigang na Bangus is a Filipino soup or stew characterized by its sour and savory flavor most often associated with tamarind (sampalok. Preparation Time: 20 minutes Cooking Time: 45 minutes Servings: 7

Sinigang na Bangus Ingredients         

1/2 kilo, scaled, gutted, cleaned and cut into 6 pcs 1 sachet Tamarind Sinigang mix 2 ripe tomatoes, sliced 2 medium red onion, quartered 1 small taro about 100 grams, cut into cubes 1 medium radish, sliced diagonally 1 small eggplant, sliced at 1/4″ thick diagonally 2 pcs Siling Haba (finger chilis) salt to taste

Sinigang na Bangus Cooking Instructions     

In a large pan, put the rice wash and bring to boil. Add the tomatoes, onion and taro. Cook for another 10 minutes. Add radish simmer for 2 minutes. Add in the banana flowers, eggplant, chilis and Bangus (milkfish) then add salt and cook for 5 minutes. Serve hot and with cooked rice and fish sauce, for your dip.

Sisig,the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice. Originally, sisig was made from chopped parts of a pig’s head, ears, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar. Preparation Time: 20 minutes Cooking Time: 30 minutes Servings: 15

Estimated cooking time: 2 hours Sisig Ingredients:       

1-1/2 lbs pork 1/2 lb beef or pork tongue 1/2 lb beef or pork heart 1/2 lb liver (pork, beef or chicken) 2 cups water (for boiling) 1 cup pineapple juice (for boiling) 1 tsp whole black peppers (for boiling)

Marinade seasonings:          

1 cup chopped onions 3-4 finger hot peppers (silinglabuyo) (seeded and chopped) 1/4 cup vinegar 1/4 cup calamansi juice (lemon juice) 1/4 cup pineapple juice 1 tbsp minced fresh ginger 1 clove garlic, minced 1 tsp whole black pepper (crushed) 1 pc bay leaf (crushed) Salt to taste

Sisig Cooking Instructions: 

   



Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender. Drain and cool to room temperature. Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned. Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes; Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (silinglabuyo), bay leaf, salt and pepper; Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

Paksiw na Bangus Many Filipino love Paksiw na Bangus because of its flavor that bites, especially when cooked with chilies. Paksiw na Bangus also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines.

Preparation Time: 10 minutes Cooking Time: 30 minutes Servings: 7

Paksiw na Bangus Ingredients:         

1 kilo scaledbangus, cleaned 1 head garlic, crushed 1 small onion, quartered 1 thumb-sized ginger, crushed 2 pcs finger chilies (silinghaba) 3 pcs small, round eggplant, quartered 1 cup vinegar 1/2 cup water 2 Tbsp fish Sauce



1/2 tsp peppercorns

Paksiw na Bangus Cooking Instructions:       

Wash and clean your bangus. Remove the gills and the scales. Rub them with salt. Let sit for at least 10 minutes. In a large saucepan, put half of the garlic, onion and ginger and some peppercorns. Arrange sliced bangus on top. Add the remaining garlic, onion and ginger. Then add water, vinegar and fish sauce. Sprinkle peppercorns on top. Cover and let it simmer for about fifteen minutes. Add the eggplant and chilli pepper. Continue simmering for another five minutes or until vegetables are cooked. Remove from heat. Serve PaksiwnaBangus with hot rice!

Lechon Paksiw .Lechon or litson is roasted pork cooked on burnt charcoal, the traditional Filipino way of cooking roasted pork. While Paksiw is one of the popular Filipino method in preparing a dish.It uses vinegar and garlic as the base ingredients in preparing or recycling leftover food like lechon. This brings out a new life from the plain dish— mouth-watering aroma and savory taste. The Lechon Paksiw is a simple Filipino food preparation. The ingredients used are affordable and accessible that will not churn your budget. Moreover, the steps in cooking are quite easy to follow. Hence, it will not give you a hard time.

Preparation Time: 10 minutes Cooking Time: 20 minutes Servings: 10

Lechon Paksiw Ingredients:

           

1 kilo leftover Lechon 1 bottle Mang Tomas 2 cups beef stock 7 cloves garlic, crushed 2 large onions, chopped 1 teaspoon whole peppercorn 1/2 cup soy sauce 3/4 cups vinegar 3/4 cups sugar 10 pcs dried bay leaves 2 tablespoons fish sauce salt to taste

How to cook Lechon Paksiw :       

Place the beef stock in a casserole then bring to a boil. Add the garlic and onions then cook until the texture becomes soft. Then put-in the whole peppercorns, dried bay leaves, and soy sauce. Add the leftover Lechon and simmer for 35 minutes. Add the vinegar and bring to a boil then add the sugar and Mang Tomas Lechon sauce then simmer for 10 minutes. Then add the fish sauce, salt to taste then stir well and turn off the heat. Serve hot with rice

Filipino Spicy Shrimp “Gambas”

Preparation Time: 15 minutes Cooking Time: 30 minutes Servings: 12

Gambas Recipe Ingredients:  

1 kg (2lb) medium prawns, peeled (heads, tails and shells discarded) Juices of 3-4 calamansi 1/4 cup oil Cloves of 1 hole head of garlic, peeled and crushed Dash Tabasco (or other hot pepper sauce) Salt and pepper to taste Sliced green chili, to garnish

    

Gambas Recipe Cooking Instructions:    



Marinate peeled prawns in calamansi juice for about 30 mins. Heat oil in a frying pan or wok and saute garlic until almost brown. Add prawns and stir fry until fully cooked, about 2 to 3 mins. Do not overcook. Season with hot pepper sauce and salt and pepper to taste. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili. Serve as an appetizer, as a first course or as pulutan with drinks.

Pinakbet or Pakbet is a popular Ilocano dish, and one of the authentic Filipinofood. The word Pinakbet or Pakbet is the contracted form of the Ilocano wordpinakebbet, meaning ―shrunk‖ or ―shriveled‖. The original Ilocano Pinakbet or Pakbet uses bagoong (―bugguong‖ in Ilokano), of fermented monamon or other fish, while further south, bagoongalamang is used. The basic vegetables used in this dish include native bitter melon,eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others.

The Tagalog version of Pinakbet or Pakbet usually includes kalabasa. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Filipino households. As its name suggests, it is usually cooked until almost dry and shriveled; the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added.

Preparation Time: 10 minutes Cooking Time: 35 minutes Servings: 9

Pakbet or Pinakbet Ingredients:             

1/4 kilo pork with fat, cut into small pieces 2 Ampalaya (bitter melons ) sliced to bite size pieces 1/8 kilo shrimp, shell removed 2 eggplants, sliced to bite size pieces 5 pieces of okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, crushed and sliced 4 tablespoons Shrimp paste 3 tablespoons of oil 1 1/2 cup water Salt and pepper to taste

Pakbet or Pinakbet Cooking Instructions:     

In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside. On the same pan, saute garlic, onion, ginger and tomatoes. In a casserole, boil water and add bagoong. Add the pork and shrimp in the casserole and mix in the saute’ garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

  

Add in all the vegetables and cook until the vegetables are done, careful not to overcook. Salt and pepper to taste. Serve hot with plain rice.

SIDE DISHES EnseladangTalong This Filipino Eggplant salad takes quite a bit of preparation but it’s well worth the effort. It complements main dishes that are dry (like fried pork chops and daingnabangus) but it is also the companion side dish to the stew dish, puchero. Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 7

Filipino Eggplant Salad Ingredients:       

½ kilo eggplant 3 – 6 cloves of garlic, peeled and crushed 2 tsps of salt 6 – 8 tsp of spicy vinegar 1 tsp of black pepper Red Salted Egg (for garnish) Green Mango (Small sized for garnish)

Filipino Eggplant Salad Cooking Instructions:     

Prepare eggplant Ggrill the washed eggplants over griller. This brings out a deep taste to the eggplant. The second best way is to bake the eggplants in a 350-degree Fahrenheit oven for 20 – 25 minutes. This method produces a drier eggplant which is easier to peel.

    

When expedience is of essence, or there are no hot coals available, just boil the eggplant in a big pot for 5 minutes. Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh as possible. With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and pepper. Cool for half an hour. Garnish with sliced Red salted Egg and Green Mango

Achara or Atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya. Estimated cooking time: 1 hour and 45 minutes Preparation Time: 5 minutes Cooking Time: 10 minutes Servings: 8

Achara or Atsara Ingredients:          

4 cups grated fresh green papaya 1/4 cup salt 1 carrot, peeled and sliced 1 red bell pepper, sliced into long strips 1 (2 inch) piece fresh ginger root, peeled and sliced 2 green chile peppers, sliced into thin rings 1 cup white vinegar 1 cup water 1 cup white sugar 1 teaspoon salt

Achara or Atsara Cooking Instructions:         

Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible. Combine the papaya, carrot, red bell pepper, ginger, and green chile peppers together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids. Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator between uses.

Red Salted Egg Salad is a traditional Pinoy delicacy, In this recipe, we made a twist by adding chillies to make it more spicy and the saltiness of the red eggs is balanced by the pickled garlic, tomatoes and onions. Red Salted Eggs are made from duck eggs which are buried in salt for several weeks to make them salty. Preparation Time: 3 minutes Cooking Time: 5 minutes Servings: 8

\ Red Salted Egg Salad Ingredients:      

4 Salted Eggs 1 small sized Cucumber 1 of Onion 3 of Red Chillies, thinly sliced 3 Tablespoons of Lime Juice 1 Tablespoon of Pickled Garlic, finely chopped



A pinch of Sugar (Optional)

Red Salted Egg Salad Instructions:   

Cut the salted eggs into wedges Place them in the serving plate Sprinkle with sliced Cucumber, shallots, chillies and coriander leaves Squeeze the Lime over the salad Garnish with Lime wedges, and serve with rice porridge

 

DRINKS

Sago’t Gulaman is a very popular refreshment. In restaurants it is served in a tall, footed glass, in neighborhood stores it is ladled into plastic cups and in street stands it is simply poured into plastic bags and provided with straw. It can be taken as an after-meal beverage-dessert, a snack or a drink to accompany another merienda item. Sago itself is also seen in Tahu, Ginataan and Ginumis while gulaman which is made from seaweed called agar-agar can be eaten as a gelatin dessert with or without fruits. Preparation Time: 20 minutes Servings: 25

Sago Gulaman Ingredients:     

3 cups sugar 3 cups water boiled sago cooked gulaman, cubed crushed ice

Sago Gulaman Cooking Instructions   

Caramelized sugar in a saucepan. When melted, pour in the water. Continue cooking until the sugar is completely dissolved. Cool completely. Add some of the cooled arnibal or syrup to the sago to sweeten it.



In a glass, put some sago and gulaman. Add enough arnibal to sweeten. Fill with ice or add ice-cold water.

To Cook sago:    

Boil water in a saucepan. Add in uncooked sago. Stir to prevent sticking. Cook until transparent. Drain then rinse.

Fruit Shake Preparation Time: 20 minutes Serving: 1

Fruit Shake Ingredients:      

2 cup shaved ice 3 tbps. Evap. Milk 30 ml. white sugar 100g Choice of fruit (Ripe Mango, Green Mango, Melon, Buko) 1 cup of water 2 cups of crashed ice

Fruit Shake Preparation   

Blend the fruit until it has a smooth texture Add the milk and sugar Add the crashed ice then blend until you achieve the right thickness.

DESSERT BukoPandan Salad is originated from Bohol Province, it is a favorite Filipino salad served in almost every kind of party and special occasions in the Philippines.

Preparation Time: 20 minutes Servings: 10

BukoPandan Salad Ingredients:       

8 leaves of Pandan – (must be cleaned well) 5 Buko (Coconut)not too hard, not too soft- Grated to strips Water approx. 10 cups 3 small cans of Nestle Cream 1 medium can of Condensed Milk 2 bars of Green Gulaman 1 3/4 Cups Sugar

BukoPandan Salad Preparation Instructions:  

     

Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.

Halo-halo (from ―halo‖ = mix) is a representative of the various sweets Filipinos enjoy. Legumes, rootcrops and fruits are cooked in syrup until tender and sweet. Eggyolks and milk are made into leche flan. Ube is grated for haleya. Fresh ripe fruits are cubed, pinipig is toasted, buko is grated and if one has time – sorbets or ice cream can even be made. All these are put in a tall glass that is then filled with shaved ice. It is served with a long teaspoon and continually mixed as you eat (halo ng halo).

Preparation Time: 25 minutes Servings: 7

Halo Halo Ingredients:         

1 ripe large banana 2 ripe mangoes or 1 cup canned ripe mango 1 cup firm gelatin set into gel and cut into 1/2-inch cubes 1 cup canned ripe jackfruit 1/2 cup sweet corn 1 cup young shredded coconut, fresh or canned 2 cup shaved ice 2 cup milk 4 scoops of ice cream

Halo Halo Preparation Instruction   

  

Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds. Prepare 4 tall glasses. Divide each ingredient into 4 equal parts. In each glass place 1/4 of each ingredient, adding layer by layer startingwith corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin. Top with 1/2 cup shaved ice. Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream. Sprinkle nuts or rice krispies over it.

LecheFlan is the Filipino term for the originally Spanish flan de leche, literally ―milk flan‖, which is a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although rarely it can also be seen baked. Leche flan is a staple in celebratory feasts. A heavier version of leche flan, tocino delcielo, is similar, but has significantly more egg yolks and sugar. This is the bake version of Leche Flan. Preparation Time: 30 minutes Cooking Time: 30 minutes Servings: 8

Leche Flan Ingredients:    

1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon of vanilla extract or lemon essence

For the caramel: 1 cup sugar 3/4 cup water Leche Flan Cooking Instructions:  

  

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. Pour the caramelized sugar into aluminum molds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the molds. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. Gently pour the mixture on top of the caramel on the aluminum molds. Fill the moldsto about 1 to 1 1/4 inch thick. Cover moulds individually with aluminum foil.

 

 

Steam for about 20 minutes OR Bake for about 45 minutes. Before baking the Leche Flan, place the molds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. Let cool then refrigerate. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.

Cassava Cake is a classic Filipino dessert enjoyed all year round. Cassava Cake is made of freshly grated cassava, eggs, coconut milk and sugar and baked in round ―leche flan‖ tin molds or the regular rectangular cake pan. Preparation Time: 20 minutes Cooking Time: 60 minutes Servings: 24 squares

Cassava Cake Ingredients: Cassava Cake Mix:        

2 Lbs Grated Cassava 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping) 1 12 oz. Can Evaporated Milk 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping) 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping) 2/3 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut

Topping:   

3 Egg Yokes 1/3 Cup Reserved Sweetened Condensed Milk 1/3 Cup Reserved Coconut Milk

Cassava Cake Cooking Instructions:       

Preheat oven to 350° f. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 40 minutes to 1 hour). Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares.

b. Uses of the Product The product will be used for the fulfillment of the main objective of the business – the possible generating of profit and giving our best effort to satisfy the customer’s needs and wants in terms of products and services offered to customers. This will be attained through proper business operation and cooperation among the personnel of the restaurant. All will be done to satisfy every customer who will patronize the business. The successful implementation of such activities will help the business to further improve as an entity and develop its operational functions to attract more customer in the future.\ II.

Production Process

Preparation would start three hours before the opening of the store. The perparation mainly starts from feeling, boiling, slicing, mariniting and frying of the raw materials and the other main ingredients until the point where the products are kept in the food warmer, stored in the chiller or set asside for deep frying later on. a. Process flow diagram

Flowchart of Service Table Type of Service

Greetings

Step 1: Anyone who walks by the restaurant will be considered as a guest and will be treatedspecial and welcomed by the employeeswith smile and respect.

Present Menu

Step 2: The menu list will be showed to the guestand the orders will be taken by the crew. Take Order Step 3: Forwarding orders to the kitchen and preparing. Step 4: After preparing, the order will be forwarded andserved to the guest table.

Forwarding Order to the Kitchen and Preparing

Step 5: After accepting the payment, the table will becleaned by the crew.

Serving of Orders

Receiving

Flowchart of Cooking Process Selection of needed ingredients

Preparation of ingredients to be cooked

Cooking the recipe

Cooking Process Step 1: Choosing ingredients for the recipe.

Finished Product

Step 2: Prepare the ingredients to be used. Step 3: Cooking. Step 4: Food presentation. Step 5: Finished product.

III.

Store Size(Capacity) and Production Schedule

Food presentation

Store Size The Kusinera Filipina has a 54 person’s capacity at a time. The total area dimension is 246.5 square meter. The whole dining area are 200 sq meter while the kitchen including the stock room, comfort room and the cashier’s area are 46.5 sq. meter.

Production Schedule The start of the store’s operation is 7:00 am; all employees of the first shift schedule should arrive before the said time. They are expected to come earlier before the opening of the shop so that they could have time to clean and check the shop. When the clock ticks at 10:00 am, employees must open the shop. For closing employees, they should clean the shop before they go to home to ensure the cleanliness.

Table 2.1 WORK SCHEDULE

Manager Head Cook

M 12-10 RD

T RD 12-10

W 7-4 7-4

TH 12-10 7-4

F 12-10 7-4

SAT 12-10 7-4

SUN 12-10 7-4

Cashier 1 Cashier 2 Receptionist Dining Crew 1 Dining Crew 2 Dining Crew 3 Dining Crew 4 Dining Crew 5 Kitchen Crew 1 Kitchen Crew 2 Kitchen Crew 3

7-4 1-10 10-8 11-10 1-10 12-10 2-10 10-8 7-4 12-10 2-10

7-4 1-10 10-8 RD 1-10 12-10 2-10 10-8 10-8 12-10 2-10

RD 1-10 10-8 11-10 1-10 12-10 2-10 10-8 RD 12-10 2-10

7-4 RD 10-8 11-10 RD 12-10 2-10 10-8 10-8 12-10 2-10

7-4 1-10 10-8 11-10 1-10 12-10 RD RD 10-8 12-10 2-10

7-4 1-10 10-8 11-10 1-10 RD 2-10 10-8 10-8 12-10 RD

7-4 1-10 RD 11-10 1-10 12-10 2-10 10-8 10-8 RD 2-10

IV.

Store Equipments

Table 2.2 STORE EQUIPMENTS

ITEMS Air Conditioner

Unit

3

UNIT PRICE 59,900.00

Blender

Unit

1

3,500.00

3,500.00

Bread Knife

Piece

2

139.75

279.50

Broom

Piece

3

229.75

689.25

Butcher Knife

Piece

2

129.75

259.50

Can Opener

Piece

1

150.00

150.00

Unit

1

40,250.00

40,250.00

Casserole Large

Piece

2

3,099.75

6,199.50

Casserole Small

Piece

3

2,099.75

6,299.25

Casserole Medium

Piece

3

2,499.75

7,499.25

Chemical Sprayer

Piece

1

399.75

399.75

Unit

1

17,375.00

17,375.00

Chopping Board

Piece

5

144.75

723.75

Dust Pan

Piece

2

114.75

229.50

Emergency Light

Unit

3

2,150.00

6,450.00

Exhaust Fan

Unit

2

950.00

1,900.00

Fire Extinguisher

Piece

2

2,299.75

4,599.50

Fluorescent Lamp

Unit

2

74.75

149.50

Four Burner Stove

Unit

1

14,000.00

14,000.00

Freezer

Unit

1

36,150.00

36,150.00

Fryer

Piece

1

15,000.00

15,000.00

Frying Pan

Piece

3

699.75

2,099.25

Generator

Unit

1

40,000.00

40,000.00

Griller with stove

Unit

1

49,000.00

49,000.00

Heavy Duty Ladder

Piece

1

3,795.00

3,795.00

Kitchen Knife

Piece

3

89.75

269.25

Measuring Cup

Piece

3

109.25

327.75

Cash Register

Chiller

QUANTITY

TOTAL PRICE 179,700.00

Mop

Piece

1

750.00

750.00

Open/Close Sign

Piece

1

79.75

79.75

POS Machine

Unit

1

40,000.00

40,000.00

Rice Cooker

Unit

1

5,075.00

5,075.00

Service Tray

Piece

20

115.00

2,300.00

Unit

2

3,449.00

6,898.00

Stainless knife

Dozen

7

179.25

1,254.75

Stainless Ladle

Piece

3

150.00

450.00

Stainless Fork

Dozen

7

179.25

1,254.75

Stainless Spoon

Dozen

7

179.25

1,254.75

Strainer

Piece

2

64.75

129.50

Surveillance Camera

Unit

1

9,339.00

9,339.00

Tall Glass

10s

80

279.75

2,238.00

Timer for Cooking

Piece

3

275.00

825.00

Tongs

Piece

5

139.75

698.75

Trash Container

Piece

3

125.00

375.00

Water Dispenser

Unit

1

4,999.75

4,999.75

Water Filter

Piece

1

1,000.00

1,000.00

Weighing Scale

Piece

2

299.75

599.50

Wet Floor Sign

Piece

2

250.00

500.00

Wiper

Piece

1

349.75

349.75

Sound System Set

TOTAL of store equipment

517,665.75

Table 2.3 OFFICE EQUIPMENTS

ITEMS

QUANTITY

UNIT PRICE(PHP)

TOTAL COST

Computer Set w/ Printer

Unit

1

13,000.00

13,000.00

Bundy Clock

Unit

1

5,300.00

5,300.00

Vault

Unit

1

7,999.00

7,999.00

Office Table

Unit

1

4,500.00

4,500.00

Office Chair

Unit

3

2,000.00

6,000.00

TOTAL of office equipment

36,799.00

Table 2.4 STORE FURNITURES AND FIXTURES

ITEMS Wooden Tables with 2 chairs With 4 chairs With 6 chairs Wooden Chairs

Set Set Set Unit

TOTAL V.

QUANTITY

UNIT PRICE(PHP)

TOTAL COST

3 6 3 6

2,500.00 4,000.00 5,200.00 400.00

7,500.00 24,000.00 15,600.00 2,400.00 49500.00

Store Location

The business will be renting a commercial building at Adriatico St. Brgy. 698 Zone 76 (front of Robinsons Manila), Hotel establishments and universities along the area.

Table 2.5 Store Facilities Breakdown Cost RENT EXPENSE Store Facility

Monthly 65,000.00

Yearly 780,000.00

Total

65,000.00

780,000.00

VI.

StoreLayout

VII.

Building and Facilities

a. Perspective View

b. Interior Design

VIII.

Raw Materials and Supplies

The raw materials and supplies needed for the preparation of every product shall be purchased in the Bayad Center-Public Market that is near in the said location. The raw materials order shall be purchased every two days while the store supplies shall be purchased once a week. The manager is the assigned personnel who will communicate to the dealer. The modes of payment shall be in cash basis. The raw material and supplies are being brought thrice a week from the suppliers. Table 2.6 RAW MATERIALS Items Ampalaya Bagoong(shrimp paste) Bay Leaf Beef birds eye chili Bitter Melon Black Pepper Buko Butter cabbage Calamansi Canned Jackfruit Canned SweetCorn Carrots Chick peas Chicken Chili Finger

Kilogram

Unit Price 40

Pack

14.5

Kilogram Kilogram

22 250

Kilogram Kilogram Kilogram Piece Kilogram Kilogram Kilogram Can

60 43 306.96 28 240 40 50 34

Can Kilogram Kilogram Kilogram Kilogram

Quantity

Total 6 5

240 72.5

0.25

5.5

9 10 5 0.25

2250 600 215 76.74

10 0.25

280 60

10 13 5

400 650 170

27

5

135

32 180 97 60

10 10 15

320 1800 1,455.00

15

900

Chili Labuyo coconut cream Coconut Milk Coconut Milk Powder Condensed Milk Cooking Oil Cucumber deboned pork hocks Dried bay leaves Eggplant eggs Evaporate Milk Fish Sauce Garlic Gavi leaves Ginger Green Mango green Papaya Lakatan Lechon Lemon, lime Lemon, lime Liempo Cut (pork) Liver (beef) Liver (chicken) Liver (pork) Liver Spread Mang Tomas Melon Milk Fish Mr. Gulaman Nestle cream Okra Onion Spring Onion, White

Kilogram can Piece Piece

120 40 28 28

0.75

90

5 5 8

200 140 224

Can (80g) Gallon Kilogram Kilogram

37 142 25 250

5 20 0.75

185 2840 18.75

10

2500

Bundle Kilogram tray Can Pack Kilogram Kilogram Kilogram Kilogram Kilogram Kilogram Kilogram Piece Piece Kilogram

15 36 180 24.5 6 84 280 83 90 40 33 400 13 12.5 230

9 9 15 7

135 324 2700 171.5

9 8 5

54 672 1,400.00

10 1

830 90

5 1

200 33

6 4 2 25

2400 52 25 5,750.00

Kilogram Kilogram Kilogram Can Liter Piece Kilogram Pack tetra pack Kilogram Kilogram Kilogram

220 120 220 28 27 30 120 6 45 32 80 42

25 15 10 5 5

5500 1800 2200 140 135

5 10 5

150 1,200.00 30

5 5 0.25 6

225 160 20 252

pandan leaves Papaya peanuts Pepper Green Pepper Red Peppercorn Pineapple Juice Pork Potato Prawns Radish Red Salted Egg Rice

Bundle Kilogram Kilogram Kilogram Kilogram Kilogram Can Kilogram Kilogram Kilogram Kilogram Piece Kilogram

20 54 80 95 70 147 27.5 178 72 550 27 9.5 35

Ripe jackfruit Ripe Mango Ripe Mango

bottle Kilogram Kilogram

Ripe mango juice Rock Salt Saba SabaLakatan Sago shallots Shell Shrimp Shrimp Paste Sinigang mix Sorbetes Soy Sauce spicy vinegar Sugar Sweet corn Sweet Potato sweet yams/ ubehalaya tabasco Tamarind taro (gabi)

5 3

100 162

5 0.5 0.25 0.25 10 25 2

400 47.5 17.5 36.75 275 4,450.00 144

15 2 36 35

8250 54 342 1,225.00

60 85 85

10 6 1

600 510 85

Gallon Kilogram Kilogram Kilogram Kilogram Bundle kilogram Kilogram Pack

120 11 50 50 37 10 250 425 22.75

4 6 1

480 66 50

2 3

100 111

2 12 12 8

20 3000 5100 182

pack Liter Pack Kilogram

25 99 7.5 15

2 4 12

50 396 90

Kilogram can Kilogram bottle

52 35 22 40

2 5 5 4

30 260 175 88 80 120 147.5 120

bottle Pack

40 14.75

2 3 10

Kilogram

40

3

Tomato Tomato Sauce Tomato Sauce

Kilogram Kilogram Kilogram

30 68 67.5

Unsweetened pineapple juice vanilla (syrup) Vinegar White Sugar White Sugar

can

55

bottle Pack Kilogram Kilogram Cooked

55 7.5 56 56

TOTAL

4

120

4 5

272 337.5

2 5 12

110 275 90

10 4

560 224 71,828.74

Table 2.7 STORE SUPPLIES ITEMS

Cash Register Journal Tissue Detergent Powder Dishwashing Liquids Disposable Cups Disposable Spoon Disposable Fork Disposable Gloves Scrubbing Pad Pot Holder Door Mat Meal Box Straw LPG Tank Sponge Toothpick TOTAL store supplies

QUANTITY

Roll Pack Kilo gallon Pack dozen dozen Pack piece piece piece dozen Pack Tank piece Box

5 40 7 4 10 10 10 3 5 3 3 10 8 5 8 1

UNIT COST

18.75 41.45 84 240 15 25 25 62.3 25 7 100 37.75 17.75 650 19.75 150

TOTAL COST

93.75 1,658.00 588.00 960.00 150.00 250.00 250.00 186.90 125.00 21.00 300.00 377.50 142.00 3,250.00 158.00 150.00 8,660.15

Table 2.8 STORE SUPPLY UNIT QUANTITY COST

ITEMS

TOTAL COST

Log Book/Record Book

piece

2

41.25

82.50

Scotch Tape

piece

2

11.25

22.50

Staple Wire

piece

1

6.65

6.65

Time Card

Pack

1

92

92.00

Ball Pen

piece

7

5

35.00

Pencil

Piece

2

7

14.00

Correction Tape

Piece

1

25

25.00

Stapler

piece

1

135

135.00

Puncher

piece

1

76

76.00

Scissor

piece

1

38.75

38.75

Clear Book (Long)

piece

1

69.75

69.75

Clear Refill (Long)

piece

1

27

27.00

12 Columns Journal

piece

1

29.25

29.25

TOTAL of office supply

653.40

Table 2.9 Suppliers SUPPLY

SUPPLIER

Gas(LPG)

Pilot Gas and 2205 Fidel Reyes St. Brg. Appliances Center 712, Zone 078 Malate, Manila Euro-decor Enterprises 406 T. Pinpin St. Binondo, Manila/201-4063/64 Stellar Equipment and Mr. Jason Thai Machinery, Inc. T +63(2) 521-0357 E [email protected] Ace Craft Enterprises Peace Bldg.m San Nicholas and Construction St., Binondo, Manila 2428754 Bayad Center- Public Stall 72 Public Market Sta. Market Ana,Pedro Gil Metro Manila Najhil Tarpaulin Printing 1614-A Pedro Gil St., Paco, Manila Nature's Dew Purified Address: , 1139-A MH Del Water Pilar St., Ermita, Metro Manila City Arielson,s Homemade Landline: 782-6983, Smart: Manila LechonBaboy 0999-8541717, Sun: 09233815917 Robinson Ermita (02) 302 0109 Supermarket

Furniture and Fixtures Equipment

Store Supplies

Raw Materials Signage and Tarpaulin Drinking Water

Lechon

Sorbetes

CONTACTS/ADDRESS

IX.

Utilities The store electricity provider is Meralco which is the electricity supplier of the whole Manila while we have a generator in case of emergency brow-out and black-out. Water supply shall be provided by Maynilad. PLDT telecom will provide the telephone and the internet connection. The proponents estimated the expense for utilities based on the equipments used per day and the number of hours consumed from the opening up to closing time of the store, 79.76 kWh and 29.35 m³.

Table 2.10 UTILITIES Electrical Consumption Water Consumption Telephone Total Utilities Expense

UTILITIES DAILY 808.80 493.71 33.3 1335.81

MONTHLY 24,264.00 14,795.00 999.00

YEARLY 291,168.00 177,540.00 11988.00

40,058.00

40,696.00

For Computation: 1 kWh=Php 10.14 (including all bill subgroup), 1 m³=Php 16.82 79.76331360947 kWh x Php 10.14=Php 808.80 808.80 kWh x 30 days = Php 24,264.00 29.35255648038 m³ x Php 16.82=Php 493.71 493.71 m³ x 30 days= Php 14,795.00

X.

Waste Disposal Proper sanitation and waste management must be observed with the premises; especially that Kusinera Filipina is a business that handles food products. This should not only be one to meet the requirements of the government but to increase customer patronage, to avoid any problem regarding food poisoning and to build rapport in the industry. Kusinera Filipina will practice the following to maintain proper sanitation and waste management: 1. Three trash containers shall be provided inside the store. One is for the buzzing of the remains of the food in the dining and the other two is placed inside the kitchen for the waste of the used raw materials and supplies. 2. The garbage is collected by the garbage collector in the Manila. 3. Kusinera Filipina will use clean utensil and well washed and well prepared ingredients. 4. The employees will use clean and complete uniform during the store hours to ensure sanitation. 5. Employees will clean the store every day before the store opening and closing.

XI.

Labor Requirements

The table below presents the people that will be working behind the Kusinera Filipina. It shows the employees respective positions, number of hours in a day and their respective salaries. EMPLOYEE Manager Head Cook Cashier 1 Cashier 2 Receptionist Dining Crew 1 Dining Crew 2

No. of Hours 8 8 8 8 8 8 8

Working Daily Wages 680 456 456 456 456 456 456

Monthly Wages 17,000.00 11,400.00 11,400.00 11,400.00 11,400.00 11,400.00 11,400.00

Dining Crew 3 Dining Crew 4 Dining Crew 5 Kitchen Crew 1 Kitchen Crew 2 Kitchen Crew 3

8 8 8 8 8 8

456 456 456 456 456 456

TOTAL

11,400.00 11,400.00 11,400.00 11,400.00 11,400.00 11,400.00 153,800.00

Financial Study

Management Study ORGANIZATION AND MANAGEMENT STUDY

ORGANIZATION AND MANAGEMENT STUDY

. A. Goals and Objectives

VISION  To be on the top of Restaurant industry catering Native Filipino dishes  To be able to upgrade and update our restaurant orderly.

MISSION 

To be the top dining Restaurant that provides local Filipino food.



To Introduce Filipino culture in terms of native dishes to foreigners and new generation.

OBJECTIVES 

To increase market shares by 3% per year.



To promote Filipinos historical places and activities..



To introduce local dishes to foreigners.



To create new ambiance for foreign and local market.



To maximize the percentage of sure buyer.



To be one of the top of the dining industries.

B. Forms of Ownership It is a general partnership composed of twelve (12) partners or general members. Kusinera Filipina is established in Ermita Manila, Philippines. It is a restaurant that caters Native Filipino dishes in an exciting way.

Organizational Chart

PARTNERS (12) Members

MANAGER

HEAD COOK

CASHIER

DINING

KITCHEN

STAFF

STAFF

RECEPTIONST C. OFFICERS AND KEY PERSONNEL

POSITION



MANAGER

JOB DESCRIPTION

QUALIFICATIONS

 Maintains the

 25 to 45 years

overall quality

old.

SALARY

 Php

and day-to-day

 Business

operations of the

Administration

store.

Graduate

 Supervises the

With experience in

operation in the

managing

store.

business.

 Find ways to make the store more productive by providing methods in its business operation.



HEAD COOK

 Oversees the

 Experience

operations of

as a cook or

a restaurant

assistant

or dining

cook

facility.  Responsible

 Training and experience

for the

in cooking

products that

for large

come out of a

groups

 426.00/ A day

kitchen from

 Ability to

conception to

work well

execution.

with others.  Knowledge of standards of food preparation and serving and kitchen procedures



CASHIER

 Receive

 Knowledge

payment by

of basic

cash, check,

arithmetic.

credit cards,

 Knowledge

vouchers, or

of

automatic

merchandise

debits.

location or

 Issue

seating

receipts,

charts.

refunds,

 Skill in

credits, or

handling and

change due

counting

 426.00/ A day

to customers.

cash.

 Answer

 Skill in

customers'

communicati

questions,

ons with

and provide

public.

information on procedures or policies.



KITCHEN STAFF

 Kitchen

 Male/Female  18 to 25

Cleaning  Dish Washing

years old

 Food

 At least high

Preparation

school graduate With pleasing personality



DINING STAFF

 Check with

 Male/Female

customers to 

At least a

ensure that Vocational they are

 426.00/ A day

enjoying their

Diploma / Short

meals and

Course

take action to

Certificate,

correct any

Bachelor's/Colle

problems.

ge Degree , any

 Escort

field.

customers to  At least 2 their tables. year(s) of  Explain how working various menu experience items are in the related prepared, field is describing required for ingredients this position. and cooking methods.



SECURITY GUARD

 opening doors for guest  helping/assist ing guest in

 Male  At least High School Graduate  At least 2

 426.00/ A day

parking their

years

cars

working

 greeting

experience

guest in

as security

proper time of

officer

the day

 Highly familiar with security, security jobs.



RECEPTIONIST







D. COMPANY POLICY A company follows a group of policies that are designed to ensure that the company operates legally and properly. Violation of the regulations of the company may subject to disciplinary action, up to and including the termination of employment. Successful employment planning is designed to identify an organization’s human resource needs. Once these needs are known, an organization will want to meet them. The next step in staffing, then assuming, of course, that demand for certain skills, knowledge and abilities is greater than the current supply is recruiting.

The company must acquire the people necessary to ensure the

continued operation of the organization. Recruiting is the process of discovering potential candidates for actual or anticipated organizational vacancies.

Our company will focus on the Recruitment Program Below: Online Application 

Our company

Internal Search 

Company will post any new job openings and to allow any current employees to apply for the position.

The posting notification can be

communicated on a central position open bulletin board in the office. External Search 

Company is open to the applicants outside the offices. The company will give a chance to the aspiring applicant to be part of the business.

Schools, Colleges and Universities 

Educational institutions at all levels offer opportunities for recruiting recent graduates.

The company will entertain applicants who are in the

Bachelor’s Degrees or complete vocational experiences.

RECRUITMENT PROCESS

INITIAL INTERVIEW

COPLETION OF THE APPLICATION FORM

EMPLOYMENT TEST

COMPREHENSIVE INTERVIEW

BACKGROUND INVESTIGATION

MEDICAL EXAMINATION

JOB OFFER DRESS CODE POLICY Kusinera Filipina is a casual restaurant, and we understand that each person’s dress style is an expression of their personality. However we do require certain standards of dress in order to satisfy city, state, and regulations as well as commonly accepted norms of decency. Dining Room Dress Code 

Shoes – Shoes must be close toed and have non-skid soles.



Appearance - Clean and well groomed hair. Hair pulled back off the shoulder. Well groomed hands, fingernails and fingernail polish. Facial hair should be neat and well trimmed.



Otherwise – We ask you to be judicious in your choice of blouses, t-shirts, hats, dresses, pants and other methods of adorning yourself. All clothes should be in good repair (We don’t care if it’s your favorite shirt. If it looks like a moth eaten mosquito net, don’t wear it to work). If you think anything might be questionable pass it through one of the managers before wearing it to work.



Dinner shift appearance – Dinner is more formal but still a long way from coat and tie. As such, you are required to wear a nice shirt and a bistro apron.

Safety Kusinera Filipina is committed to maintaining a safe workplace for all of our employees. The time to be conscious about safety is before an accident happens. Things to keep on mind during work hours:



Wipe up spills immediately.



Never run in hallways or the kitchen, always walk carefully. Even when it’s busy, take small steps and pay attention.



Wear shoes with non-slip soles. They cost no more that standard shoes. Ask your manager about where to purchase them.



Report defective equipment or tools to a manager immediately.



Never operate equipment unless you have been trained how to use it properly.



Pay special attention when using slicers. They are very sharp and move very fast.



Wear nylon, no-cut gloves when cleaning slicers. If you don’t have a pair, see a manager.



Never try to catch a falling knife. Knives are easier to replace than fingers.



Let people know when you’re carrying anything hot. Don’t be shy, yell out something like, ―HOT STUFF COMING THROUGH.‖



Don’t put hot food or plates in front of small children.



Use proper lifting techniques. Never lift too much. If it’s uncomfortable, make two trips or get some help. Remember to always bend at the knees, lift with your legs, not your back.

Sanitation We are obsessed with sanitation and food safety! Due to the nature of the restaurant business, it is ABSOLUTELY ESSENTIAL that EVERYONE follows safe food handling procedures. This is one area of the Restaurant where there is absolutely no compromise. NEVER take shortcuts on food safety and handling.

Every day we are entrusted with the health and even lives of our customers. This is a huge responsibility, one that we must never take lightly. While you will receive additional and on-going training on food safety issues following are some of the basic rules we ALWAYS follow and enforce: Keep your hands washed. Always wash your hands after using the restroom, smoking, touching your hair, eating, sneezing or coughing. If you use latex gloves, change them frequently. Sanitize everything. Besides clean hands, use sanitizing solution to constantly keep counters, cutting surfaces, and utensils. This helps to keep food handling areas and preparation tools free of bacteria. Prevent cross-contamination. Cross-contamination occurs when raw meat comes in contact with other food that will be served without further cooking. For example, never place raw chicken on a cutting board and then cut vegetables for an uncooked product on the cutting board without first washing and sanitizing it first. The same for utensils like knives and portioning tools always wash and sanitize them after every use. Keep food at the proper temperatures. Potentially hazardous foods like meat, poultry, dairy and fish should always be stored below 45º. Food that is cooking or in holding should always be above 140º. Bacteria count on food grows rapidly between 45º and 140º so it’s imperative that our food products spend a minimum amount of time in the ―temperature danger zone‖.

Store food correctly. Raw meat should always be stored below cooked or prepared food. Raw poultry is always placed on the bottom shelf of the walk-in. Keep chemicals and cleaning products away from food products. SALARIES AND WAGES AND OTHER BENEFITS The company recognizes that the key to its success is the performance of its employee. To reward such performance, the company will provide different benefits to its employees. The salaries and wages of employees are classified according to the position and the compensation upon the length of time.  BENEFITS 

SSS -



PHILHEALTH



PAG-IBIG



13 Month pay



Maternity/ Paternity Leave



Sick Leave



Loyalty Award

REQUIREMENTS: 

Partnership Agreement



Barangay Business Permit



BIR



Business Permit



Certificate of Occupancy



Community Tax Certificate



DTI



Mayor’s Permit



Fire Safety Inspection Certificate



Sanitary Permit



SEC (Articles of Partnership)



SSS Certification Clearance

Socio-Economic Study Socio – Economic Study I.

Introduction Entering in a business world, Kusinera Filipina is not organized only to gain profit. It must be equippedwith socio – economic function in business which seems to have given less consideration. And business should not make its profit by producing goods or by rendering services that are detrimental to the welfare of the society. The company should benefit directly or indirectly, the government, the customer and the

Philippine economy to be socio – economically well and also provide better community development and standard of living. II.

Employee and Income In terms of benefits to our employees, Kusinera Filipina can help them to improve their financial, social condition and most importantly their personality development. By generating employment and income the project directly benefits individual and families. Indirectly, the entire economy may be benefited. More income in the hands of the people would mean greater demand or other goods; this additional demand may in turn stimulate more production of other goods, thereby generating further employment and income.

III.

Tax Revenue Kusinera Filipina will help to promote sustainable economic growth through the rationalization of the Philippine internal revenue tax system in order to increase economic activity. The business should pay its taxes and duties to the government as stipulated in the law by maintaining proper accounts and not resorting to any dubious means of tax evasion. Aside from the taxes that our company is required to pay, there are still other fees like registration, etc. The revenue that could be generated in the form of taxes both by national and local government can be used for the development of the country and as well as the community. The business will also help in improving the

level of the country’s dollar reserves by promoting influx of tourists in the country.

IV.

Supply of commodities The supply of the raw materials will be

purchased

locally.

It

doesn’t require importation, so the price of raw materials will be lessening compared to imported products.

V.

Demand for local materials All the raw materials needed in the restaurant could be purchased locally, thereby saving the country’s much needed foreign exchange. It will also eliminate the possibility of smuggling, thus, affecting an increase in the country’s international reserve. Machinery is also fabricated within the country, which means minimal importation of machines, parts, and equipment. Because the company’s product would entail low cost, its price would also be lower as compared to existing local competitors as well as imported ones.

VI.

Social responsibility and conditions The new business shall be obliged to carry out its business assumption of social responsibility by participating in civic actions and giving donations to the less fortunate members of the society.Kusinera Filipina will visit an orphanage or any charitable institutions to organize

an event like feeding program for the children’s who’s in need. And as we enter in business, the company will assure that there will be a right production process and proper waste disposal for clean and safe environment.

Polytechnic University of the Philippines College of Business

Department of Marketing Management Sta. Mesa Manila

Feasibility Studies on Native Dish in Promotion of Filipino Culture “KUSINERA FILIPINA”

In Partial Fulfillment of the Course Bachelor of Science in Business Administration Major in Marketing Management

Submitted by: ARRIOLA, JUSTINE B. ASILO, MARA BERNADETTE D. DELIZO, JOHN CLOYD A. DURAN, MARK ANTHONY G. LAGRIADA, SOLLY FATIMA D.

LEJANO, GINO NORBERTO G. LOMIBAO, JEAN PAULINE C. MAGKASI, MARK JOSEPH A. NABING, AUREA B. NIEVA, MC MACKY B. NOROMBABA, MARY CRIS C. VILLASEÑOR, JOSE ENRIQUE DM.