Establishing A Student

ESTABLISHING A STUDENTS GARAGE IN
MENDIOLA STREET, MANILA CITY
A Feasibility Study
Presented to
the Faculty of the School of Nutrition and Hospitality Management
Centro Escolar University- Manila
In partial Fulfillment
Of the Requirements for the Degree
Bachelor of Science in Hotel and Restaurant Management
By
Curabo, Ruby Anne Mison, Vincent
Geronimo, Patricia Vianca Nerviza, Zoe Alexandra
Lansangan, Hanie Lorraine Pilapil, Heidi
Tan, Alexandra Kristel
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Tax/ Value Added Tax 12%

MARCH 2017
Introduction
Studying is never that easy. You have to face exams, answer
quizzes, do assignments, get bored with the long break periods and deal
with so many stuffs. In order to get high grades and pass the subject,
you have to comply with these requirements. Study shows that several
factors affect the students' willingness and determination to do school
stuffs such as working environment, facilities and so with the food they
enjoy eating.
For these reasons, the researchers have developed a cafe named
Students' Garage which will provide the students an academic-friendly
environment, excellent facilities and foods that will surely give them not
just satisfaction of their palate but will help them think and get their
focus as well.
Background of the Study
With the trends and different existing demands and need of the
students, the researchers developed a cafe that will cater and give their
satisfaction. The cafe is newly constructed at the old KFC Mendiola with
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the size of (___). Students' Garage will attract market of students from
the different universities most especially Centro Escolar University, San
Beda College, La Consolacion College Manila, College of the Holy Spirit
and other neighboring universities which just a meter away. From the
quality of service and products which are affordable, students can also
enjoy the fast and free internet access, relaxed by air-conditioned area
and other great facilities it offers. The cafe will allow customers to relax
and socialize on their premises for a long period of time without pressure
to leave promptly after eating which can be very useful to students
reviewing their lessons and doing projects.
Statement of the Problem
1. Marketing Aspect
1. What are the products and services will be offered?
2. Who will be the target market of the proposed business?
3. Where should the proposed business be located?
4. What should be the price for the proposed product/
services?
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5. What promotional strategies should be used to the target
market?
2. Management Aspect
1. Who will manage and operate the proposed business?
2. How many key personnel needed to the proposed business?
3. How much should be the salary of the employees?
4. What are the benefits to be given to the employees?
5. What are the policies to the implemented in recruiting,
hiring, training, and terminating of employees?
3. Technical Aspect
1. How much is the total project cost?
2. How many hours of operation per day?
3. What is the volume of production per day?
4. What is the volume of the plant size?
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5. What are the equipment and technology used in the
production?
4. Financial Aspect
1. How much capital is need for the proposed project?
2. What is the profitability ratio?
3. What is the percentage (%) of profit return on investment?
4. What is the Average Payback Period?
5. How much should be the working capital of the start-up of the business?
5. Socio- Economic Aspect
1. What are the economic contributions of the proposed
business to the community and as well as the society as a whole?
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Objectives
1. Marketing Aspect
1. Identify the products and services of the caf.
2. Identify the target market of the caf.
3. To determine the strategic marketing.
4. To determine the price for the proposed product of the caf.
5. Identify the promotional strategies used in the target market.
2. Management Aspect
1. Identify who will manage and operate the propose business
2. Determine who the key personnel needed for the propose business
3. Determine the salary of the employees
4. Determine the benefits to be given to the employees
5. Identify the policies to be implemented in recruiting, hiring, training, and
terminating of employees.
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3. Technical Aspect
1. To determine the total project cost.
2. To determine the hours of operation per day.
3. To determine the volume of production per day.
4. To determine the volume of the plant size.
5. Identify the equipment and technology used in the production.
4. Financial Aspect
1. To determine the capital needed for the caf.
2. To determine the profitability ratio.
3. Identify the percentage (%) of profit returned investment.
4. Identify the Average Payback Period.
5. To determine the working capital of the start-up business.
5. Socio-Economic Aspect
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1. Identify the economic contributions of the proposed business to the
community and as well as the society as a whole.
Scope and Limitations
The scope of the feasibility study will be the students of the U-Belt
who eats in cafs and who eats outside the campus. The limitations of
the feasibility study would be the students who dont go out outside the
campus or who just eat in fast food and cafeterias.
Research Methodology
In our Research Methodology, we will use surveys as guide on how
we will gather data and process it in our Feasibility Study. We will survey
students around the U-Belt in Mendiola area and see how they will
respond to the questions we have prepared for them.
Statistical Treatment
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After the survey has been tallied, the researchers used Slovens
formula to compute for the sample size of the respondents by following
the formula:
N
n=
1+ N e 2
Where:
n = sample size
N = population size
e = margin of error (0.01/ 0.05)
Review of Related Literature
Local Related Literature
Philippine caf shops argue with local brands adaptability and
better response to local needs, e.g. flexibility of pricing strategy for
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specific local markets highlighting a significant difference in international
brands, which lack intimate relationships with local markets. Their
research on the differences found that local brands have a higher level of
awareness (85%) than international brands (73%) linked by the number
of years local brands have been in the market. Their database revealed
other variables suggesting local brand advantages, for example, as being
trustworthy, reliable, good value, high quality and traditional.
Discover the latest market trends and uncover sources of future
market growth for the Coffee industry in the Philippines with research
from Euro monitors team of in-country analysis. Find hidden
opportunities in the most current research data available; understand
competitive threats with our expert qualitative analysis and growth
projections. If youre in the Coffee industry in the Philippines, our
research will save you time and money while empowering you to make
informed, profitable decisions.
Thanks to the increasing disposable incomes of consumers in the
Philippines, coffee posted strong growth in 2016. The promising
economic prospects of consumers are occurring alongside their
increasingly hectic lifestyles, which makes the versatility and easy
preparation of coffee mixes appealing to consumers. In 2016, instant

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coffee mixes recorded current value growth of 16%, which offset the 5%
decline for instant standard coffee.
Coffee is expected to grow up to an 11% CAGR at constant 2016
prices over the forecast period, while retail volume sales are set to grow
at an 8% CAGR. Coffee will continue to gain traction with the increasing
popularity of coffee mixes that allow convenient preparation and
consumption. While catering to a different consumer group, fresh coffee
is expected to record growth over the forecast period, as some consumers
gain more exposure to high-quality coffee in full service restaurants and
cafs.
Foreign Related Literature
UK is one of the top ten importing countries of coffee resource in
the world in 2011 (International Coffee Organization, 2011), and it keeps
being as the third-favorite non-alcoholic drink in community. (Manson
E., 2007). The definition of coffee shop is any kind of restaurant that
have various of the tea; coffee; sandwich; cake or light meals (Revers,
2008). The aim of this report is to evaluate the situation of opening new
coffee shop in UK in November 2012. This report have been divided into
few parts: Firstly, it will introduce the coffee market in the UK, Secondly,
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through interview coffee users and observed coffee shops to find out the
influence levels of drinking coffee for coffee user and factors of attracting
customers visit coffee shops. In the end of the report will analysis finding
for opening the new coffee shop in UK in 2012.
According to the previous research, economics in UK is not very
good but the coffee shop market is still growing up. Customers buying
behavior also have affected in this market, less people buying the instant
coffee, and young people prefer to have the hands made coffee or
premium coffee. Therefore, coffee shops need to bring this service to
them plus something else to exceed their expectation; it also means
coffee market is very competitive because making a good coffee is not
enough to satisfy customers need. During the secondary research,
observed the coffee and interview with the coffee users, it comes out with
3 critical aspects to attract new customers for coffee shops which are
price of products, quality of coffee and atmosphere. Although price of
products must go high since the materials cost is increasing at the same
time, however, secondary research indicated through the loyal card of
combined with credit card (Mortimer R., 2011) all bring the advantage
price to customer which is customers wish. Therefore, if sometimes
coffee shops can come out with advantage price or give the loyal
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customers discount might help attract the new customers and keep
existing customers loyalty.
Quality of products is hard to achieve, but through educate stuffs
to make similar level of coffee, broad listening customers comments from
social media; it could help to increase the quality of the coffee shops.
Each store has its secret recipe as their advantage, so coffee came out
with slightly different taste, if the independent coffee shops bring the
taste which can attract customers then it might able to compete with
chain of coffee shops. No matter what type of coffee shops they all try to
bring the sense of home atmosphere to customers, like free internet,
comfortable seats, and delicious coffee. However, it is not enough, coffee
shops need to make sure that space allocate correctly, otherwise, it will
cause inconvenience to the customers. Also building the relationship
with customers also important too, if shows their concern to the
customer, it would be a big help to establish the relationship between
customers and coffee shops.
It might be difficult to open the chain of coffee shop in UK, since
the top three coffee shops are self-fund (Talpau A., 2011) or franchises
(Cushing K., 2005), so how to make the connect them is a problem. On
the other hand, open independent coffee shops may have face lace
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experience of opening the coffee shop, but it can develop its own style to
attract customers. As previous had discuss, out-side of London
(Wendlandt A., 2003) also have many area are worth to develop since the
rent is not high as big city, also the price level is no very high too,
therefore it might attract chain of coffee shop and independent coffee
shop to start new business in UK in 2012.
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Chapter 2
Marketing Aspect
This chapter presents the marketing aspect, which considers the
lifeblood of all feasibility studies. Since this aspect will determine the
probability of success of the proposed business, business owners should
be sensitive to the satisfaction of the customers by meeting their needs
and wants.
This marketing aspect will cover the following: Industry Analysis,
Demand and Supply Analysis, Demand and Supply Quantum, the SWOT
Analysis and Marketing Programs such as strategies, selling and pricing,
products, logo, packaging and sales forecast.
Objectives of the Marketing Aspect:
1. Identify the products and services of the caf.
2. Identify the target market of the caf.
3. To determine the strategic marketing.
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4. To determine the price for the proposed product of the caf.
5. Identify the promotional strategies used in the target market
Industry Analysis
The industry analysis covers the size, nature, and growth of total
demand in the industry. The business proposed by the researcher has
many competitors and it depends on the popularity of the business. In
the growing population of the students in U-Belt, it increases of demand
is expected throughout the industry, thus creating more profit and
satisfy the customers needs.
Demand and Supply Analysis
The demand and supply analysis is the study of how buyers and
sellers interact to determine transaction prices and quantities. Also, to
know if the business will be feasible or not.
The demand of the Students Garage will come mostly from the
students around the U-Belt, since the establishment is marketed to
students and it is near to the neighboring schools (Centro Escolar

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University, San Beda College, La Consolacion College Manila and College
of the Holy Spirit). There is a possibility of attracting potential customers
in the Mendiola, not just students, but those who stays in dormitories,
gamers in computer shops and who just happens to walk-by around the
area.
The supply analysis of the Students Garage are most likely to
face competitors around the Mendiola area such as Starbucks, Advocafe,
Amo Yamie Crib, Beanbox and Caf U.K. Because of the many
establishments that offer the same product, the researchers have agreed
to take the products into the next level. Having better menus and better
quality of ingredients from the supplier means better competition
between the built establishments.
Environmental Analysis
Environmental analysis deals with the market and related
environment which affects the demand and supply for any product, such
as demographic environment, natural environment, economic
environment, technical environment, and political environment. These
must be considered after evaluating the threats and opportunities of the
business.
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This is a tool which is strategic. It is a process to identify all the
internal and external elements, which can affect the organizations
performance.
Demographic Environment
The proposed business in Mendiola is a populated place, since
many students eat around the area, a high demand is expected. The
population trendy places to eat while studying their lessons.
Economic Environment
Markets require purchasing power as well as people. The available
purchase power in an economy depends on current income, savings,
inflationary pressures and department patterns and consumer
expenditure pattern.
Students tend to spend their money on food to satisfy their needs.
Daily allowances are the sources of financial expenses, means this is
where they spent their money on buying goods and service, therefore
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keeping extra money on their allowance is a must. The students have an
average range of P150- 200 in their pockets daily. This shows that
students have the capacity to buy the products and service that whatever
may be avail.
Natural Environment
Natural environment pertains on the unavoidable circumstances
that occur beyond the entitys control. One of the avoidable
circumstances is the use of electricity, due to the excessive use of electric
energy; the cost of energy may affect the business budget and operations.
Increasing of student population is a factor that needed to watch, its
because of meeting the needs of the customers. To resolve the
unexpected circumstances the business should be able to conserve
energy and study on how to minimize the use to avoid such effect.
Technical Environment
Advance use of technology may help the increase of productivity of
the business. In result, the business must be in-trend on the technology
used in the industry, if not; a slow progress may be occurred in the
business. Kitchen nowadays, used high-end machines to create foods to
make the cooking time much faster and efficient. It is also applied in
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taking orders, using POS machines is a huge effect on taking orders. In a
starting up a business, several machines or equipment may be acquired
in minimal numbers.
Political Environment
Political environment pertains to the legality of business
established around the area. Business owners must accomplish
submitting documents to different government agencies to approve the
business name and claim the permits that they needed before opening
the business to the public.
Demand and Supply Quantum
Annual Demand
Student Population
studying in Manila (CHED, 2016) 862,452
Less 60% (portion of the students who
study far away from the U-Belt area) - 517,471
NET POTENTIAL MARKET 344,981
Average Price of the frappes, pizza
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and burger x P250
Unit Spending in Students Garage P 86,245,750
(344,981 x 25)
Annual buying frequency x 22
Annual Spending in Students Garage P1, 887,406,500
Proposed average price of Frappe and Burger x P 250
Annual Demand on Frappe and Pizza P 6,776,451.79
Annual Supply
Monthly sales on Frappe and Burger P 2,220,000
Months in a year x 12
Annual Sales on Frappe and Burger P 26,640,000
Number of Competitors of Caf in Mendiola x 5
Annual Supply of Frappe and Burger in Pesos P 133,200,000
Average price of Frapped and Burger based on
Competitors price / P 377

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Annual Supply for Frappes and Burger P 353,315.65
THE DEMAND AND SUPPLY GAP
ANNUAL DEMAND ANNUAL SUPPLY = DEMAND AND SUPPLY GAP
P 6,776,541- P 353,315.65 = P 6,423,225.35
INTERPRETATION:
Based on the demand and supply quantum, it is seen in the
market for the Frappes and pizza in Mendiola, is still feasible, because it
has a need of demand of P6, 423,225.65 Frappes, pizza and burgers.
Strengths
In a business proposal, the strengths of the business should be
visible enough to make the business profitable and to gain more
customers that needed to satisfy their needs.
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The business proposed, Students Garage, has an excellent
location because it is near to the neighboring universities and colleges,
but also to those who are living in dormitories. It is also accessible to the
other parts of Manila, where many public transports such as jeepneys,
pass by the Mendiola area.
Weakness
Business owners/ planners should be aware that not all business
is perfect, it has its own flaws. This cover should be aware not by the
business owners, but also the employees as well.
Manpower is important in the business, without it the business,
obviously shuts down. Thats why the employers/ owners need to study
on how to motivate to the employees to boost up their performance while
working. If the working performance is high, then the sales of the
establishment will go up and same if the working performance is low.
Also, train the employees to improve their skills and gain more
knowledge about his or her specification to deliver better performance
when serving or assisting customers.
Opportunities
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In every business, there is always an opportunities to find. The
more potential, the more opportunities are there. Thats why business
owners must find a place where many opportunities to be found
specifically in place and potential markets.
In this modern society, technologies nowadays are becoming more
advanced than ever. Food Service owners who use technology in their
business should be able to update on the latest technology. Thats why
the researchers proposed that using latest equipment and technology to
be competent and keep up with the latest trend.
Threats
Threats in the business are the cause why the environment has
problems or trouble in the project. It can cause delays and
underdeveloped strategies of the business or project.
The researchers has studied that there are many competitors
around the Mendiola area and many of it has established the business
theyre proposing, it would be hard to attract potential markets since the
businesses established are already known. In economic terms, prices of
the raw materials would be using in the business would be high; it is
because of the rapid economic growth and greater demand for the
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product. It will be hard for the owners to make prices of the products,
since raw products may increase anytime.
Marketing Program
The marketing program includes planning, organizing, directing
and controlling with regard to the 4Ps that satisfy customer needs and
wants to determining the appropriate products and service strategy,
place strategy, price strategy and promotional strategy.
The Proposed Target Market
The target markets for the product in Mendiola, Manila are the
students who are residing the U-Belt or University Belt especially in
Mendiola area like Centro Escolar University, San Beda College, College
of the Holy Spirit and La Consolacion College Manila and those who live
in dormitories an
d boarding houses.
Product Strategy
In the production process, the proponents will see to it that there
will be variety of products to be served in the caf. Comfort foods and
refreshing drinks to be served while relaxing and studying your lessons.
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Comfort foods such as frappes, burgers and such, are offered in
the Students Garage. Since many students enjoys eating foods that are
light and refreshing while they are chatting and studying with friends.
Also, the proponents of the Students Garage have decide to give an offer
to the customers such as pastas, pizzas, fish and chips, milkshakes,
nachos, juices, house blend ice teas and pastries for them to select more
in the menu.
Figure 2.1
Business Logo
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The proponents have decided to have this logo (Figure 2.1) its
because of the theme Garage. The only goal of the proponents is that to
give the simple and exciting feeling, like going out for a ride in a car,
wherever you go there is excitement.
The type of product to be served would be based on the preference
of the target market as yielded in the market survey conducted by the
researchers. The advantage of the business compared to that of the other
competitors, it has a unique menu and theme compared to other
competitors. It will surely people will come back again to experience the
feeling.
Price Strategy
The price in the menu is affordable, which it can be good for one or
sharing. Since the ingredients will be using from local and international
producers. The menu compared to the other competitors its products has
high quality and affordable. No service charge, but 12% E-Vat is included
in the price.
Place Strategy
The proposed business is located at 8006 Mendiola Street, cor.
Concepcion Aguila, San Miguel, Manila, Philippines. It is where the

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former KFC Mendiola is designated, but now is permanently closed. The
proponents chose this because students walk by and seek for food where
they want to eat, also to rebuild an old establishment that was once
favoured by the students. Accessibility is one thing, much public and
private transportation such as jeepneys and cars pass by street.
The proponents primary objective in putting up a business is not
only to gain profit and satisfy the customers need and wants but also by
exceeding their satisfactions.
A channel of distribution is also known for as trade channel or
marketing channel, it refers to the rate taken as the product move from
producer to the user.
Producer
Consumer
Figure 2.2
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Channel Distribution
Since the proponents have established the business which is
service oriented and aims to give the high quality of service they need,
the researchers have come up with the producer to consumer channel of
distribution. The customer dines in and the proponents will be attending
the customers needs personally.
Promotional Strategy
The proponents have been planning to advertise the Student
Garage in terms of flyer and word of mouth. But with the use of
technology, the social media is a key to advertise the business. In the
social media, you can read the reviews of the business by the customers
comment.
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Figure 2.3
Website Page
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Figure 2.3
Straw ample
Figure 2.4
Coffee cup label sample
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Figure 2.5
Take-out box sample
Figure 2.6
Coffee sleeve sample
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CHAPTER 3
The Management Aspect
This chapter includes the management aspect of the business.
Management may be described as the people who design an organization's
structure and determine how different aspects of the organization will interact.
It entails six basic functions: planning, organizing, staffing, leading, controlling,
and motivating.
Management Aspect covers the Organizational chart, job description, job
specification, Policies, GANTT Chart, Schedule of activity, operation of hours,
Meal Period, Articles of Partnership.
Objectives of the Management Aspect:
1. Identify who will manage and operate the propose business
2. Determine who the key personnel needed for the propose business
3. Determine the salary of the employees
4. Determine the benefits to be given to the employees
5. Identify the policies to be implemented in recruiting, hiring, training, and
terminating of employees
Pre-operating Period
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The members of the proposed business are as follows: Ruby-anne
Curabo, Patricia Vianca Geronimo, Hanie Lorraine Lansangan, Vincent Mison,
Zoe Alexandra Nerviza, Heidi Pilapil, Alexandra Kristel Tan. They are the ones
who originated the said business. They have decided to put all their efforts in
putting up this caf located at San Miguel, Manila, Metro Manila.
In line with the desire of putting the said project, the partners have
pledge to contribute a capital of P1,000,000.00 for each member, a total of
P7,000,000.00 initial capital.
Members Amount
Ruby-anne Curabo P1,000,000.00
Patricia Vianca Geronimo P1,000,000.00
Hanie Lorraine Lansangan P1,000,000.00
Vincent Mison P1,000,000.00
Zoe Alexandra Nerviza P1,000,000.00
Heidi Pilapil P1,000,000.00
Alexandra Kristel Tan P1,000,000.00
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Organizational Chart
Figure 3.1
Salary Range
Salary range is the range of pay established by employees to pay to
employees performing a job or functions.
Computation:
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P 96 per hour * 8 days = P769.23.
P769.23 * 26 days = P20,000.00
Operation Manager P20,000.00
P 69.75 per hour * 8 hours per day = P 558.00
P 558 per day * 26 working days = P 14,508.00
Kitchen staff P14,508.00

Pastry Chef P14,508.00
Barista P14,508.00
Food Attendant P14,508.00
P 58.25 per hour * 8 days = P466.00
P466 * 26 days = P12,116.00
Cashier P12,116.00
Security Guard P12,116.00
Operation Hours
Operation hours are the hours during the day which business commonly
conducted. Our operating hours in our coffee shop is (9am-10pm) and Monday
to Saturdays.
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Meals offered
Students Garage offers a wide variety of Pizza, burger and fries, finger
foods such as wings, nachos, etc., pasta, pastry, coffee, milk tea, Frappe, and
fruit shakes.
Manpower Requirements/Job Analysis
Job Title: General Manager
Job Description:
1. Develop and manage staff performance to meet or exceed all sales and
service goals and objectives
2. Plans and organizes branch outbound sales call efforts, makes outbound
calls, and participates in calling efforts during call events
3. Conduct employment interviews as necessary
4. Hire, train, develop, direct, schedule, evaluate and recommend monetary
increases on all branch employees
5. Develop and implement branch business and marketing plans
6. Identify, investigate and respond to members' concerns
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7. Plans marketing promotions
Job Title: Supervisor
Job Description:
1. Maintains staff by recruiting, selecting, orienting, and training
employees; developing personal growth opportunities.
2. Accomplishes staff job results by coaching, counseling, and disciplining
employees; planning, monitoring, and appraising job results; conducting
training; implementing enforcing systems, policies, and procedures.
3. Maintains safe and healthy work environment by establishing and
enforcing organization standards; adhering to legal regulations.
4. Completes operations by developing schedules; assigning and monitoring
work; gathering resources; resolving operations problems;
5. Controls expenses by gathering and submitting budget information;
scheduling expenditures; monitoring variances; implementing corrective
actions.
6. Manages and supervising the daily operations and organizing the use of
materials and employee resources.
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Job Specification:
1. Male or Female
2. Single
3. Must be knowledgeable about the operations in the establishment
4. Atleast 22 years old and above
5. A graduate of HRM/Management
6. Must have atleast 1 year experience in the industry
Job Title: Kitchen Staff
Job Description
1. They perform all the tasks in the kitchen other than cooking and serving
2. They are the ones responsible for the hygiene of the kitchen
3. They must remove the required ingredients from the pantry and must
clean and cut the vegetables in advance
4. They must clean all the equipment that is used in the kitchen
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5. They should not spread any information about the kitchen to any
outsiders
Job Specification:
7. Male or Female
8. Single
9. Must be knowledgeable about the ingredients and recipe of the products
to be serve
11. College Graduate, Atleast graduate of culinary arts
12. Must have at least 1 year experience in the industry
Job Title: Barista
Job Description:
1. Maintains the cleanliness of his/her area, equipments and utensils
2. Welcomes customers by determining their coffee interests and needs.
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3. Educates customers by presenting and explaining the coffee drink menu;
answering questions.
4. Sells coffees and coffee grinding and brewing equipment by explaining
differences in coffee beans and coffee preparation machines;
demonstrating how brewing equipment operates.
5. Prepares and sells coffee drinks by following prescribed recipes and
preparation techniques for coffee drinks, frappes, fruit shakes
Job Specification:
1. Male or Female
2. Must be knowledgeable about the ingredients and recipe of the products
to be serve
4. College Graduate
5. Must have at least 1 year experience in the industry
Job Title: Pastry Chef
Job Description:
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1. Preparing a wide variety of goods such as cakes, cookies, pies, bread etc.
following traditional and modern recipes.
2. Creating new and exciting desserts to renew our menus and engage the
interest of customers.
3. Decorating pastries using different icings, toppings etc. to ensure the
presentation will be appealing.
4. Maintain a lean and orderly cooking station and adhere to health and
safety standards
5. Check quality of material and equipment to be used
Job Specification:
1. Proven experience as Pastry Chef, baker
2. Great attention to detail and creativity
3. Knowledge of baking with ingredients limitations
4. Certificate in culinary arts, pastry-making
Job Title: Food Attendant
Job Description:
Buffer Cost 10%
Overhead Cost 10%

1. Food attendants greet customers and answer their questions about meal
specials or specific diet requests
2. Serves the customers on what they want
3. Takes charge of cleanliness and sanitation of the shop
4. Ensures that the guests are satisfied with product and services
5. Processes guests orders to ensure that all items are prepared properly
Job Specification:
1. Must have as pleasing personality and knows how to relate with the
customers
2. Must be sensitive to the needs and always be polite to the guests
3. Must know the importance of Hospitality
4. Must have Atleast 1 year experience or have Atleast 8 months of training
5. Must be willing to be trained and adopt/learn throughout the experience
6. Must know how to work under pressure
Job Title: Security Guard
Buffer Cost 10%
Overhead Cost 10%

Job Description:
1. Takes charge of ensuring the safety of people and the property
2. Must remain alert
3. Checks visitors bags and access authority before and after entering the
establishment.
Job Specification:
1. Male
2. Not more than 35 years old
3. At least 2 to 3 years work experience
4. Must have knowledge in self-defense
5. Must be physically fit and properly trained.
Job Title: Cashier
Job Description:
1. Takes the bill from a customer and rings it up to the cash register and
accept payments and makes change
Buffer Cost 10%
Overhead Cost 10%

2. Issues receipts
3. Balances cash drawer by counting cash at beginning and end of work
shift.
4. Itemizes and totals purchases by recording prices, departments, taxable
and nontaxable items; operating a cash register.
Job Specification:
1. Female, at least 21 years old and above
2. Must be knowledgeable in POS System
3. Must be a College graduate
Employees benefits
Here are the Basic Benefits for Employees covered by the Philippine
Labor Code:
1. Social Security Systems (SSS) Contributions
Republic Act No. 8282, otherwise known as the Social Security Act of
1997, refers to the social security system in the Philippines that is initiated,
developed and promoted by its Government. The social security system is aimed
Buffer Cost 10%
Overhead Cost 10%

at providing protection for the SSS member against socially recognized hazard
conditions, such as sickness, disability, maternity, old age and death.
2. Contribution to National Health Insurance Program (NHIP)
The employee and his/her employer(s) are to contribute for the medical
insurance of the said employee in accordance to the Republic Act 7835 on
Medicare Program which is administered by the Philippine Health Insurance
Corporation (Philhealth). Monthly employee contribution depends on the
employee's actual monthly salary. The contribution schedule is provided by
Philhealth.
3. The 13th Month Pay
As mandated by the Presidential Decree No. 851, the employee shall
receive a bonus salary equivalent to one (1) month, regardless of the nature of
his/her employment, not later than December 24 of every year.
4. Service Incentive Leave
Book III, Chapter III of the Labor Code of the Philippines covers the
employee's benefit for Service Incentive Leaves. According to Article 95, an
employee who has rendered at least one year of service is entitled to a yearly
five days service incentive leave with pay.
Buffer Cost 10%
Overhead Cost 10%

5. Meal and Rest Periods
Under Article 83, the employee is provided a one-hour employee benefit
for regular meals, when working on an eight (8 hour) stretch. Employees are
also provided adequate rest periods in the morning and afternoon which shall
be counted as hours worked.
Projected Schedule
The projected schedule is the identification and analysis of activities from the
projects planning stage up to the start of the normal operation.
Activity 1: Conducting Feasibility Study
(November 2016 February 2017)
This is where the entrepreneurs gathered data through intensive
research, interview, and survey. The 5 aspects of study were studied and
analyzed to find out if the business is feasible or not.
Activity 2: Putting up Equity
(March 2017)
Buffer Cost 10%
Overhead Cost 10%

In this period, the entrepreneurs put up P7,000,000.00 to put start the
operation of the business.
Activity 3: Registration, Licensing and Permits
(April 2017)
In this period, he business secured the residence certificate, mayors
permit and license to operate form the municipality of Manila. The business
filed the name Students Garage with Security of Exchange and Commission
(SEC), Bureau of International Revenue (BIR), for the tax identification number
(TIN), Social Security Service (SSS), and Bureau of Food and Drug.
Activity 4: Building Construction
(May 2017 July 2017)
In this period, the business leased a location along San Miguel, Manila,
Metro Manila, beside San Beda College, which is one of the commercial parts of
the area. The interior design is based on the taste of the entrepreneurs and
main idea or concept of the business. The floor was appropriately made to the
production and service area.
Activity 5: Equipment Canvassing and Acquisition
(July 2017)
Buffer Cost 10%
Overhead Cost 10%

In this period, the owners started canvassing and purchasing machines
and equipment for the business such as stove, oven, refrigerator, coffee maker,
tables and chairs.
Activity 6: Installation of Equipment and Furniture
(August 2017)
In this period, the installation of equipment and furniture took place,
and the arrangement was done.
Activity 7: Hiring and Training Personnel
(September 2017)
During this period, selecting and hiring skilled person to occupy certain
position. Some employees were trained to develop their skills, knowledge and to
update their respective task.
Activity 8: Purchasing of Raw Materials and Supplies
(October 2017)
This is the period where the entrepreneurs started to purchase raw
materials and supplies needed in the start of the operation such as the
ingredients, utensils, etc.
Activity 9: Start of Normal Operation
(November 2017)
Buffer Cost 10%
Overhead Cost 10%

After accomplishing all, the business is ready to start its normal
operation. They are now ready to meet all demands, for the satisfaction of the
customers. By this time, manufacturing can start serving the community. The
entrepreneurs can start introducing the business to the public to know the
existence of the business through advertisements such as giving out of
flyers/brochures, making online pages, posters.
Buffer Cost 10%
Overhead Cost 10%

GANTT Chart
Buffer Cost 10%
Overhead Cost 10%

Buffer Cost 10%
Overhead Cost 10%

Forms of Business Ownership
The proposed business will operate as partnership. A partnership is an
arrangement in which two or more individuals who share/bind money, property
and industry to a common fund and intension to divide the profit.
All the partners can help one another regards the problems encountered
in the present and will be encountered in the future. The business will be more
effective and productive since there are more than two or more persons taking
control of the duties and responsibilities. Listed below are the Advantages and
Disadvantages of partnership.
The Advantages of Partnership
1. The partners will fund the business with startup capital. Since there are
more partners, the more money they can put into the business, which
will allow better flexibility and more potential for growth. It also means
more potential profit, which will be equally shared between the partners.
2. It is easier and flexible to form, manage and run since there are two or
more brains and persons working together.
3. Partners can share the responsibility of the running of the business. This
will allow them to make the most of their abilities. Rather than splitting
Buffer Cost 10%
Overhead Cost 10%

the management and taking an equal share of each business task, they
might well split the work according to their skills.
4. There will be few legal requirements with less paper work needed in the
formation of the business.
The Disadvantages of Partnership
1. One of the most obvious disadvantages of partnership is the danger of
disagreements between the partners. People are likely to have different
ideas on how the business should be run, who should be doing what and
what the best interests of the business are. This can lead to
disagreements and disputes which might not only harm the business,
but also the relationship of those involved.
2. The partnership may have limited in life, it may end upon the withdrawal
or death of one of the partners.
3. The inconsistency where one or more partners arent putting a fair share
of effort and work but still receive the same rewards. It would be unfair
with the rest of the partners who put their whole efforts and do their
duties and responsibilities.
Buffer Cost 10%
Overhead Cost 10%

4. Ordinary Partnerships are subject to unlimited liability, which means
that each of the partners shares the liability and financial risks of the
business.
5. Each partner is liable for their share of the partnership debts as well as
being liable for all the debts.
Buffer Cost 10%
Overhead Cost 10%

Table 3.3
Compensation Scheme
Buffer Cost 10%
Overhead Cost 10%

Table 3.4
Projected Compensation System
Buffer Cost 10%
Overhead Cost 10%

Chapter 4
Technical Aspect
This technical aspect is one of the vital sections of the feasibility
study. This is also called the production part, which plays a very
important role in business. Without this aspect, a service will not be able
to perform its operations because this is where the service process is
established and how it will be available in the market.
The aspect comprises the technical requirements of the quantity
and quality of products to be produced, specification of raw materials
and supplies to be used, the utilities needed, identifying the plant size
and the waste disposal method.
Objectives
1. To determine the quantity and quality of the product to be
produced.
2. To determine the specification of raw materials and supplies to
be used.
3. To determine the utilities needed.
4. To identify the plant size.

Buffer Cost 10%
Overhead Cost 10%

5. To identify the waste disposal method.
Quantity and Quality of the Product
The quantity of the product is portioned into different desired
weights prepared by the chefs for the customers to feel satisfied with
their meal without the feeling of being overstuffed. Kitchen staffs
purchase their products/ raw materials according to the recipes that
they will need for to last enough for days, without experiencing shortages
of raw materials.
The quality of the product is made sure by the executive chef that
the products bought from the supplier are safe and free from
contaminants that may cause food-borne illness of the customers. This is
also to avoid having food problems between the customer and the
establishment.
Specification of Raw Materials and Supplies
Supplies
Kitchen Quantit Unit/ Unit

item
Total Price
Equipments y Price
35,000.0
Gas range 2sets 70000.00
0
45,000.0
Oven 1pc 45000.00
0
Buffer Cost 10%
Overhead Cost 10%

10,000.0
Microwave oven 1pc 10000.00
0
22,000.0
Range hood 5pcs 110000.00
0
28,500.0
Chiller 2pcs 57000.00
0
30,000.0
Grill burner 1set 30000.00
0
Fryer 1set 5,000.00 5000.00
45,000.0
Hot Food bars 1set 45000.00
0
Cake display 13,000.0
1set 13000.00
chiller 0
Food pans 20pcs 450.00 9000.00
Ladle 5pcs 150.00 750.00
Frying pan 10pcs 650.00 6500.00
Skillet 3pcs 2000.00 6000.00
Sauce pans 5pcs 750.00 3750.00
Chopping boards 6pcs 350.00 2100.00
Chef knives 7pcs 250.00 1750.00
Paring knives 5pcs 75.00 375.00
Stone sharpener 2pcs 60.00 120.00
Pizza cutter 1pc 90.00 90.00
Tongs 4pcs 75.00 300.00
Utility bowls 15pcs 20.00 300.00
Mixing bowls 12pcs 250.00 3000.00
Peeler 2pcs 35.00 70.00
Turner 2pcs 120.00 240.00
Scraper 2pcs 25.00 50.00
Cake knife 2pcs 75.00 150.00
Whisk 4pcs 180.00 720.00
Wooden spoon 5pcs 80.00 400.00
Trays 8pcs 200.00 1600.00
Cake pans 4pcs 350.00 1400.00
Pizza pans 5pcs 300.00 1500.00
Measuring cups 1pc 120.00 120.00
Measuring spoons 1pc 100.00 100.00
Buffer Cost 10%
Overhead Cost 10%

Measuring liquid 1pc 100.00 100.00
Cupcake tray 2pcs 280.00 560.00
Pastry tips 1pc 300.00 300.00
Pasta pots 1pc 500.00 500.00
Colander 1pc 320.00 320.00
Non-stick pan 3pcs 490.00 1470.00
Bread knife 2pcs 100.00 200.00
Can opener 1pc 80.00 80.00
Mandolin 1pc 250.00 250.00
Brush 5pcs 60.00 300.00
Container 50pcs 20.00 1000.00
Sink 2set 1200.00 2400.00
Stainless
3pcs 8820.00 26460.00
countertops
Stainless cabinet 1pc 25000.00 25000.00
Digital timer 1pc 140.00 140.00
Lights 20sets 4000.00 80000.00
Dishwashing soap 2bottles 120.00 240.00
Piping bag
100pcs 2.00 200.00
(Disposable)
Wax Paper 5boxes 70.00 350.00
Sponge 30pcs 5.00 150.00
Steelwool 30pcs 10.00 300.00
Scouring pad 30pcs 5.00 150.00
Dishwashing rack 2pcs 600.00 1200.00
Cling wrap 2ply 170.00 340.00
Disposable Gloves 1000pcs 0.5 500.00
Weighing Scale
1pc 2500.00 2500.00
(50kg)
Kitchen scale
1pc 300.00 300.00
(1000g)
P857,836.5
Bar Equipment
250000.0
Coffee machine 1set 250000.00
0
Drink dispenser 1set 25000.00 25000.00
Pitcher 5pcs 250.00 1250.00
Buffer Cost 10%
Overhead Cost 10%

Straw 200pcs 2.00 400.00
Whip cream
3pcs 3500.00 10500.00
dispenser
Bar spoon 2pcs 150.00 300.00
Bar chiller 1pc 15000.00 15000.00
Coffee stirrer 200pcs 1.00 200.00
Straw dispenser 2pcs 120.00 240.00
Squeezer 2pcs 50.00 100.00
Chopping board 2pcs 150.00 300.00
Utility knife 2pcs 150.00 300.00
Boston shaker 2pcs 250.00 500.00
P1,456,972
.5
Dinnerwares, Glasswares, &

Utensils
Mason jars 75pcs 150.00 11250.00
Glass 75pcs 50.00 3750.00
Coffee mug 75pcs 75.00 5625.00
Dinner spoon 80pcs 55.00 4400.00
Dinner fork 80pcs 55.00 4400.00
Dinner knife 80pcs 55.00 4400.00
Dessert spoon 80pcs 45.00 3600.00
Dessert fork 80pcs 45.00 3600.00
Dessert plate 50pcs 175.00 8750.00
Pasta plate 40pcs 150.00 6000.00
Oval platter 40pcs 180.00 7200.00
Salt and pepper
80pcs 60.00 4800.00
shaker
Tissue dispenser 40pcs 150.00 6000.00
Toothpicks 1000pcs 0.25 250.00
P1,534,117
.75
Office/
Reception
POS 1set 25,000.0 25000.00
Buffer Cost 10%
Overhead Cost 10%

0
Thermal paper 5ply 50.00 250.00
OR slip 100pcs 1.00 100.00
Ballpen 15pcs 15.00 225.00
Bell 1pc 120.00 120.00
Ticket train 1pc 500.00 500.00
Tray 6pcs 300.00 1800.00
Vault 1pc 1199.00 1199.00
Cabinet/ drawer 2set 1700.00 3400.00
Binders 5pcs 120.00 600.00
Book stand 5pcs 50.00 250.00
Timeclock 1pc 3000.00 3000.00
Timecard 50pcs 1.00 50.00
Pencil 15pcs 7.00 105.00
Shapener 1pc 300.00 300.00
Desktop 1pc 25000.00 25000.00
Printer 1pc 4000.00 4000.00
Ink (black and
4bottles 80.00 320.00
colored)
Envelope 20pcs 10.00 200.00
Record book 2pcs 100.00 200.00
P1,662,526
.75
Cleaning
Materials
Mop 2pcs 2000.00 4000.00
Broom 2pcs 150.00 300.00
Dustpan 2pcs 150.00 300.00
Sign 2pcs 250.00 500.00
Sanitizer 5bags 150.00 750.00
Spray bottle 5pcs 50.00 250.00
Rag 75pcs 15.00 1125.00
Window wiper 1pcs 150.00 150.00
Window cleaner 1pcs 150.00 150.00
Bucket 2pcs 150.00 300.00
Garbage bag 150pcs 10.00 1500.00
Buffer Cost 10%
Overhead Cost 10%

Trash can 2pcs 2000.00 4000.00
P1,681,325
.75
Miscellaneous
Smoke detector 2pcs 500.00 1000.00
Fire extinguisher 2pcs 3000.00 6000.00
Fire exit sign 2pcs 2500.00 5000.00
P1,699,331
.75
Furniture and Fixtures
Customized table 45pcs 9500.00 427500.00
Customized
60pcs 8500.00 510000.00
chairs
(5-seating
Customized sofas 4 capacity) 10500.00 42000.00
Windows 20frames 3000.00 60000.00
Customized door 4frames 2500.00 10000.00
P2,782,964
.75
Restroom
Toilet 2seats 12400.00 24800.00
Hand dryer 2pcs 3500.00 7000.00
Sink 2pcs 3500.00 7000.00
Mirror 2pcs 400.00 800.00
Exhaust fan 4pcs 800.00 3200.00
Trash bin 2pcs 250.00 500.00
Tissue dispenser 2pcs 250.00 500.00
Tissue 50rolls 125.00 6250.00
Sign 2pcs 50.00 100.00
Hand soap 2bottles 120.00 240.00
P2,854,819
GRAND TOTAL
.75
Buffer Cost 10%
Overhead Cost 10%

Raw Materials
Beverage Unit Cost Purchased Unit Amount Used Cost

Coffee 250 500g 100g 50
Milk 120 1000ml 3000ml 360
Chocolate syrup 250 500ml 275ml 137.5
Sugar 80 1000g 200g 16
Ice Cubes 300 2000g 3000g 450
Whip cream 200 1000ml 750ml 150
Caramel syrup 250 500ml 120ml 60
Chocolate shavings 120 200g 120g 72
Buffer Cost 10%
Overhead Cost 10%

Chocolate chips 120 200g 120g 72
Vanilla ice cream 320 3200ml 2400ml 240
Mocha syrup 300 500ml 120ml 72
Oreos 40 120g 150g 50
Oreo crushed 150 200g 75g 56.25
Vanilla extract 40 50ml 15ml 12
Half and half 120 120ml 90ml 90
Sea salt 60 80g 15g 11.25
Strawberries 100 250g 300g 120
Skimmed milk 150 1000ml 320ml 48
Banana 115 500g 300g 69
Cinnamon 20 15g 15g 20
Banana chips 60 150g 75g 30
Cherries 250 150g 90g 150
Hazelnut spread 250 500g 120g 60
Chocolate ice cream 320 3200ml 3000ml 300
Marshmallows 100 200g 120g 60
Toasted hazelnuts 200 150g 70g 93.333
Blueberries (canned) 120 200g 200g 120
Maple syrup 300 500ml 120ml 72
Pineapple chunks 110 750g 450g 66
Black tea 120 60bags 25bags 50
Lemon 25 20pcs 20pcs 500
Orange 20 20pcs 20pcs 400
Fresh mint 120 250g 150g 72
Raspberry tea bags 300 50bags 100bags 600
Red zinger tea bags 250 40bags 100bags 625
P5354.
Total amount of raw materials per 2-3 days 3
TACOS, FRIES,
NACHOS Unit Cost Purchased Unit Amount Used Cost
French Fry 300 2500g 3000g 360
Salt 30 100g 50g 15
Oil (Deep-fry) 400 2200ml 3500ml 636.36
Buffer Cost 10%
Overhead Cost 10%

Cheese flavoring
powder 150 500g 150g 45
Sour cream flavoring
powder 150 500g 152g 45.6
Barbeque flavoring
powder 150 500g 152g 45.6
Ground beef 250 1000g 450g 112.5
Onion 150 1000g 70g 10.5
Bell peppers 100 500g 70g 14
Jalapeno 120 120g 60g 60
Cheddar cheese 120 500g 250g 60
Tomatoes 80 500g 100g 16
Green onions 60 100g 80g 48
Salsa 110 500ml 350ml 77
Tortilla shells 80 12pcs 48pcs 320
Four cheese 250 600g 500g 208.33
Black olives 80 110g 27g 19.636
Chili powder 40 50g 10g 8
Tomato sauce,
canned 80 140g 140g 80
Lettuce 80 120g 360g 240
Total amount of raw materials per 2-3 days P2421.5
Chicken wings &

Fish and chips Unit Cost Purchased Unit Amount Used Cost
Potatoes 100 750g 1200g 160
Fish fillets 180 400g 1000g 450
Flour 50 500g 500g 50
Cornstarch 40 150g 120g 32
Baking powder 40 150g 120g 32
Beer 50 180ml 144ml 40
Buffer Cost 10%
Overhead Cost 10%

Paprika 20 15g 6g 8
Onion powder 20 15g 6g 8
Garlic powder 20 15g 6g 8
Butter 50 120g 54g 22.5
Chicken wings 160 20pcs 150pc 1200
Hot spice sauce 50 120ml 30ml 12.5
Cayenne pepper 20 15g 9g 12
Light soy sauce 120 180ml 60ml 40
Brown sugar 30 100g 80g 24
Ginger 20 15g 20g 26.667
White sesame
seeds 50 100g 30g 15
Pepper 30 100g 15g 4.5
Garlic 90 100g 300g 270
Mirin 150 100ml 60ml 90
Soy Sauce 70 150ml 60ml 28
Mustard powder 20 15g 9g 12
Honey 120 250ml 50ml 24
Burger and
sandwiches Unit Cost Purchased Unit Amount Used Cost
Burger patty 400 1250g 2500g 800
Hamburger buns 250 40pcs 120pcs 750
Butter 50 120g 100g 41.667
Mayonnaise 300 1000ml 500ml 150
Buffer Cost 10%
Overhead Cost 10%

Cheese 220 20pcs 40pcs 440
Lettuce 80 120g 240g 160
Onion 150 1000g 200g 30
Tomato 80 500g 200g 32
Mini buns 250 100pcs 80pcs 200
Chicken breast 250 500g 1000g 500
Carrots 90 500g 250g 45
Celery 100 250g 250g 100
Yellow onion 120 200g 100g 60
Pickle relish 130 450g 50g 14.444
Condensed milk 25 1can 3can 75
Cream cheese 150 1tub 3tub 450
Basil 60 100g 25g 15
Dijon mustard 60 120ml 75.5ml 37.75
Ham 100 250g 500g 200
Wheat bread 120 750g 500g 80
Pasta Unit Cost Purchased Unit Amount Used Cost

Spaghetti pasta 120 1000g 1000g 120
Pasta sauce 180 500ml 500ml 180
Ham 100 250g 150g 60
Ground pork 120 1000g 500g 60
Hotdogs 120 200g 150g 90
Sugar 80 1000g 100g 8
Garlic 90 100g 120g 108
Oil 150 1000ml 300ml 45
Salt 30 100g 15g 4.5
Pepper 30 100g 15g 4.5
Butter 50 120g 90g 37.5
Bacon 180 250g 200g 144
Eggs 80 12pcs 24pcs 160
Parmesan cheese 300 250g 60g 72
Buffer Cost 10%
Overhead Cost 10%

Fettucine pasta 120 750g 250g 40
Ground beef 260 1000g 1000g 260
Onion 150 1000g 300g 45
Mushrooms 120 180g 360g 240
Lasagna noodles 160 200g 400g 320
Mozzarella cheese 250 1000g 300g 75
Elbow macaroni 120 400g 500g 150
Milk 120 1000ml 2000ml 240
Cheddar cheese 220 180g 85g 103.89
Cakes and
cupcakes Unit Cost Purchased Unit Amount Used Cost
Flour 48 1000g 1200g 57.6
Baking soda 11.25 125g 50g 4.5
Baking powder 14 50g 50g 14
Unsweetened cocoa 259 226g 1000g 1146
Salt 14 500g 20g 0.56
Butter 106 227g 1500g 700.4
Sugar 56 1000g 1500g 84
Eggs 80 12pcs 45pcs 300
Vanilla extract 33.75 20ml 30ml 50.63
Milk 80 1000ml 2000ml 160
Vegetable oil 258.5 1800ml 500ml 71.81
Buttermilk 120 500ml 500ml 120
Food color 30 20ml 50ml 75
Distilled white
vinegar 100 480ml 45ml 9.375
Cream cheese 136.5 225g 1125g 682.5
Confectioners'
sugar 50 250g 500g 100
Graham cracker
crumbs 150 500g 1000g 300
Cream of tartar 50 60g 10g 8.333
Apple cider vinegar 360 950ml 50ml 18.95
Buffer Cost 10%
Overhead Cost 10%

Canola oil 307 1400ml 150ml 32.89
Oreo cookies 38.25 140g 200g 54.64
Shortening 1300 2720g 350g 167.3
Bittersweet
chocolate 600 1000g 200g 120
Semisweet
chocolate 600 1000g 200g 120
Vanilla ice cream 320 3200ml 600ml 60
Sour cream 200 500ml 1000ml 400
Blueberry, canned 180 250g 180g 129.6
Strawberries, Fresh 100 250g 250g 100
Total amount of raw materials per 4-5 days P5,088
RECIPES
COFFEE 1: MOCHA (HOT or ICED)

Buffer Cost 10%
Overhead Cost 10%

Yield: 1
Recipe:
Coffee
Milk
Chocolate syrup
Sugar
Ice cubes (if iced)
Process
Iced
1. Freeze the coffee in ice cubes trays once frozen
2. Blend everything until smooth and serve.
COFFEE 2: CARAMEL MACCHIATO

Buffer Cost 10%
Overhead Cost 10%

Yield: 1
Recipe:
Fresh espresso
Milk (steam)
Caramel and vanilla sauce/syrup
Whip cream for garnish
Ice cubes
1. To make coffee, either use an espresso machine to make coffee and
steam milk, or heat milk until hot, but not boiling, on stove-top and
transfer to a blender. Blend until frothy. For espresso, if you dont have a
machine, just make double strength coffee.
2. Add vanilla syrup, espresso or strong coffee, and hot milk to mug. Add
caramel sauce and serve.
Buffer Cost 10%
Overhead Cost 10%

COFFEE 3: CAF LATTE
Yield: 1
Recipe:
Espresso
Steam milk
Foam
Process:
1. Heat milk in a saucepan set over medium-low heat. Whisk briskly
with a wire whisk to create foam. Brew espresso and pour into 4
cups. Pour in milk, holding back the foam with a spoon. Spoon
foam over the top.
Buffer Cost 10%
Overhead Cost 10%

COFFEE 4: AMERICANO
Yield: 1
1 Shot espresso coffee
Boiling water
Steamed milk
Raw sugar cube
Process:
1. Make a shot of espresso coffee and pour it into a 6-ounce cup.
2. Add boiling water into the cup until the coffee reaches the top.
3. Have steamed milk on the side to add, along with a sugar cube.
Serve immediately.
Buffer Cost 10%
Overhead Cost 10%

COFFEE 4: AMERICANO
Yield: 1
1 Shot espresso coffee
Boiling water
Steamed milk
Raw sugar cube
Process:
4. Make a shot of espresso coffee and pour it into a 6-ounce cup.
5. Add boiling water into the cup until the coffee reaches the top.
6. Have steamed milk on the side to add, along with a sugar cube.
Serve immediately.
Buffer Cost 10%
Overhead Cost 10%

FRAPPE 1: MOCHA
Yield: 1
Ingredients:
1 tablespoon milk
Coffee ice cubes
1 1/4 cups milk
Chocolate syrup
Whipped topping
Chocolate shavings
Process:
Buffer Cost 10%
Overhead Cost 10%

1. Stir together coffee, sugar, and 1 tablespoon milk in a small glass
measuring cup.
2. Pour into ice cube trays, and freeze at least 2 hours or until firm.
3. Process coffee ice cubes, 1 1/4 cups milk, and chocolate syrup in
a blender until smooth.
4. Dollop evenly with whipped topping, and sprinkle with chocolate
shavings.
FRAPPE 2: CHOCOLATE CHIP FRAPPE
Yield: 1
Ingredients:
1 cup of milk (Whole, reduced fat or Skim)
2 tablespoons of sugar
1/3 cup of chocolate chips
3 tablespoons chocolate syrup
Buffer Cost 10%
Overhead Cost 10%

2 cups of ice
1/8-teaspoon vanilla extract
Whipped Cream
Directions:
1. Blend all ingredients together until smooth.
2. Top with whipped cream and chocolate syrup (optional). Enjoy.
3. Toss is it your favorite cup, add a straw and enjoy the delicious
goodness for much less!
FRAPPE 3: OREO CHEESECAKE
Yield: 2
Ingredients:
8 ounces milk
Buffer Cost 10%
Overhead Cost 10%

1 cup ice
2 scoops vanilla bean ice cream
2 tablespoons semisweet chocolate chips
1 tablespoon mocha syrup or chocolate syrup
1 Oreo
Whipped cream, for garnish
Crushed Oreos, for garnish
Process:
1. In a blender add milk, ice, vanilla bean ice cream, chocolate chips,
mocha syrup, and an Oreo.
2. Blend until smooth.
3. Pour into a glass, and garnish with whipped cream and crushed
Oreo cookies.
FRAPPE 4: VANILLA
Buffer Cost 10%
Overhead Cost 10%

Yield: 1
Ingredients:
1 cup french vanilla ice cream
1/2 cup milk
1/4 tsp. vanilla extract
add maple syrup to taste
Process:
1. Put everything in a blender, blend on medium for about 20
seconds.
Buffer Cost 10%
Overhead Cost 10%

FRAPPE 5: SALTED CARAMEL
Yield: 2
Ingredients:
1 cup ice cubes
1/2 cup to 3/4 strong coffee depends how strong you want it
1/3 cup half and half
3 Tablespoons to 5 salted caramel sauce OR regular caramel sauce + 1/2
teaspoon sea salt
1/2 teaspoon pure vanilla extract
whipped cream optional
Process:
1. Place all ingredients (except whipped cream) in a blender.
2. Blend on smoothie setting if using blender OR on high for 30
seconds.
Buffer Cost 10%
Overhead Cost 10%

3. Pour into a glass, garnish with whipped cream and additional
caramel sauce drizzle.
4. Serve immediately.
MILKSHAKE 1: STRAWBERRY
Yield: 1
Ingredients:
8 ounces strawberries, stemmed and sliced
1/2 teaspoon vanilla extract
1 pint vanilla ice cream
1/4 cup milk
Process:
1. Blend half of strawberries, 1/4 tsp. vanilla, 1 cup ice cream and 2
Tbsp. milk in blender until smooth.
Buffer Cost 10%
Overhead Cost 10%

2. Pour into 2 glasses. Repeat with remaining strawberries, vanilla,
ice cream and milk.
3. Serve immediately with a colorful straw.
MILKSHAKE 2: BANANA
Yield: 1
Ingredients:
250ml semi-skimmed milk
1 scoop vanilla ice cream
2 bananas, chopped
50ml double cream, whipped
Buffer Cost 10%
Overhead Cost 10%

pinch cinnamon
a few dried banana chips
1 fresh cherry
Process:
1. Put the milk, vanilla ice cream and banana into a blender.
2. Whizz everything up until smooth then pour into a tall glass.
3. Top with a big spoonful of whipped cream and decorate with a
pinch of cinnamon, some banana chips and a cherry.
4. Serve immediately with a colourful straw.
MILKSHAKE 3: CHOCOLATE
Yield: 1
Ingredients:
1 tbsp chocolate hazelnut spread (optional)
Buffer Cost 10%
Overhead Cost 10%

250ml semi-skimmed milk
2 scoops chocolate ice cream
5 marshmallows
30ml double cream, whipped
1 tsp toasted hazelnuts, chopped
1. Load the back of a teaspoon with a little of the chocolate spread
and spread it in a long line from the bottom of the inside of the
glass to the top. Put the rest of the chocolate spread into a bowl in
the microwave or in a small saucepan over a low heat. Warm
through for a few seconds just until runny and set aside.
2. Put the milk and chocolate ice cream into a blender. Whizz
everything up until smooth then pour into your prepared glass.
3. Top with a layer of the marshmallows and a spoonful of whipped
cream. Decorate with a drizzle of the warmed chocolate spread and
a few toasted hazelnuts. Serve immediately with a straw.
MILKSHAKE 4: VANILLA
Buffer Cost 10%
Overhead Cost 10%

Yield: 2
Ingredients:
5 scoop vanilla ice cream
1 c. milk
1 tsp. vanilla extract
Process:
1. In blender, combine ice cream, milk, and vanilla, and blend until
mixture is smooth and frothy.
2. Pour into 2 tall glasses. Serve Immediately.
Buffer Cost 10%
Overhead Cost 10%

MILKSHAKE 5: BLUEBERRY
Yield: 1
Ingredients:
100g blueberry
2 tbsp maple syrup or honey
2 tsp vanilla extract
200ml milk
2 large scoops vanilla ice cream
Process:
1. In a blender, whizz blueberries, maple syrup or honey, vanilla
extract, milk and ice cream.
2. Pour into milkshake glasses and enjoy with a straw.
Buffer Cost 10%
Overhead Cost 10%

MILKSHAKE 6: COOKIES AND CREAM
Yield: 2
Ingredients:
5 chocolate sandwich cookies such as Oreos
2 cups vanilla ice cream, slightly softened
1/4 cup milk
Process:
1. Place 3 cookies in a ziplock bag.
2. Seal bag and crush cookies with a rolling pin. In a blender,
combine ice cream and milk.
3. Blend until smooth.
4. Add crushed cookies and pulse a few times just to blend.
Buffer Cost 10%
Overhead Cost 10%

5. Pour into 2 tall glasses and garnish each with a cookie (or a dollop
of whipped cream drizzled with chocolate syrup, if desired).
JUICES: PINEAPPLE JUICE
Yield: 1 Liter
Ingredients:
3 1/2 cups fresh pineapple chunks, including core (optional)
1 cup ice cubes
Sugar
Process:
1. First step is to peel-chop or chop-peel the pineapples.
2. Take the chopped pineapple in a blender jar.
3. Add 2 to 3 tbsp sugar and 6 to 8 ice cubes also add 1 cup water.
Buffer Cost 10%
Overhead Cost 10%

4. Blend till smooth for a thin consistency, you can add some more
water.
5. Pour in glasses. Serve immediately.
JUICES 2: HOUSE BLEND ICED TEA
Yield: 1 Liter
Ingredients:
8 tea bags of any good-quality black tea
1 medium lemon or orange
8 cups simmering water
Ice
Buffer Cost 10%
Overhead Cost 10%

Rich simple syrup (optional)
Process:
1. Place the tea bags in a large heatproof glass pitcher.
2. Use a vegetable peeler to strip the peel from the lemon or orange,
avoiding as much of the white pith as possible, and add the peel to
the pitcher.
3. Pour the simmering water into the pitcher and let it steep for at
least 5 minutes.
4. Remove the tea bags and discard. Refrigerate the tea until cool.
5. To serve, fill iced tea glasses with ice and pour the tea over the ice.
Sweeten with simple syrup, if desired.
JUICES 3: RED TEA
Yield: 1 Liter
Ingredients:
6 cups water
Buffer Cost 10%
Overhead Cost 10%

4 Red Zinger tea bags
4 Raspberry Zinger tea bags
1 orange, sliced 1/4 inch thick
1 lemon, sliced 1/4 inch thick
Sprigs fresh mint, for garnish
Ice
Process:
1. Bring 4 cups water to a boil. Add tea bags and steep for 4 to 6
minutes. Remove and discard tea bags. Add remaining 2 cups
water.
2. Refrigerate until cold, at least 1 hour.
3. Fill a large pitcher with ice. Add orange and lemon slices and
chilled tea.
4. Pour into glasses with ice, and garnish with mint.
Buffer Cost 10%
Overhead Cost 10%

Plain Fries
Ingredients:
1. Russet potato, cut into evenly sized strips

2. 1 quart vegetable oil for frying
3. salt to taste
Procedure:
1. Prep time - 10 m Cook time - 10 m

1. Soak potatoes in a large bowl of water for about 30 minutes. Pat
dry thoroughly with paper towels.
2. Heat oil in a deep-fryer or large saucepan to 275 degrees F (135
degrees C). Gently add the potatoes in the hot oil for about 5
minutes, stirring and flipping the potatoes occasionally. Remove
potatoes from oil with a slotted spoon to drain on paper towel and
to cool completely.
degrees C). Fry the potatoes again until golden brown, 5 to 6
minutes. Blot with a paper towel. Sprinkle with salt to serve.
Buffer Cost 10%
Overhead Cost 10%

Cheese Flavored Fries
Ingredients:

6. Cheese powder
Procedure:

to cool completely.
minutes. Blot with a paper towel.
Buffer Cost 10%
Overhead Cost 10%

4. Put the fries in a container and sprinkle cheese powder, then
shake it to mix.
Buffer Cost 10%
Overhead Cost 10%

Sour Cream Flavored Fries
Ingredients:

9. Sour cream powder
Procedure:

to cool completely.
4. Put the fries in a container and sprinkle sour cream powder, then
shake it to mix.
Buffer Cost 10%
Overhead Cost 10%

BBQ Flavored Fries
Ingredients:

12. BBQ powder
Procedure:

to cool completely.
4. Put the fries in a container and sprinkle BBQ powder, then shake
it to mix.
Buffer Cost 10%
Overhead Cost 10%

Nacho Fries
Ingredients:
1. 1 lb bag frozen fries

1. 1 lb ground beef
2. 1 onion, diced
3. 2 bell peppers, chopped
4. taco seasoning packet
5. small can jalapenos, drained * optional
6. 1 cups cheddar cheese
7. tomatoes, diced
8. green onions, diced
Procedure:
1. Preheat oven to 375 degrees.

2. Lay frozen fries on baking sheet and cook until crispy.
3. While fries are cooking, brown ground beef.
4. Drain fat.
5. Add diced onion and peppers, cook until browned.
6. Add taco seasoning and water, mix according to package
directions.
7. Remove fries from oven when just under crispy.
8. Layer taco mixture over fries.
9. Sprinkle with cheese and jalapeos.
10. Return to oven, cook until cheese is melted.
11. Top with tomatoes and green onions, serve.
Buffer Cost 10%
Overhead Cost 10%

Pizza Fries
Ingredients:
1. (1/2 lb) bag frozen french fries

2. 14 cup pasta sauce
3. 38 cup shredded mozzarella cheese
4. 18 cup diced pepperoni
Procedure:
1. Prepare the fries according to the package directions. Remove them

from the oven. Pour the sauce over the fries.
2. Top with the cheese and pepperoni, if desired.
3. Bake for 5 minutes or until the cheese is melted.
Buffer Cost 10%
Overhead Cost 10%

Nachos with cheesy beef
Yield: 2-3
Ingredients:
1. 1/2 lb. lean ground beef
2. 1/2 cup TACO BELL Thick & Chunky Salsa
3. 4 cups tortilla chips (4 oz.)
4. 1 cup KRAFT Mexican Style Shredded Four Cheese
5. 1/4 cup chopped onions
6. 1/4 cup chopped tomatoes
7. 1/4 cup sliced jalapeo peppers
8. 1/4 cup sliced black olives
Procedures:
1. Brown meat in skillet; drain. Stir in salsa; simmer 2 min., stirring
occasionally.
2. Arrange chips on large microwaveable plate; top with meat mixture
and cheese.
Buffer Cost 10%
Overhead Cost 10%

3. Microwave on HIGH 2 to 3 min. or until cheese is melted, rotating
plate after each minute. Top with remaining ingredients.
Buffer Cost 10%
Overhead Cost 10%

Taco
Ingredients:
1. 1 lb. lean ground beef
2. 1 medium onion, chopped
3. 1 teaspoon chili powder
4. teaspoon salt
5. teaspoon garlic powder
6. 1 (8-oz.) can tomato sauce
7. 12 taco shells
8. 6 oz. (1 1/2 cups) shredded American or Cheddar cheese
9. 2 cups shredded lettuce
10. 2 tomatoes, chopped
11. cup salsa
Procedure:
1. Heat oven to 250F. In medium skillet, brown ground beef and
onion over medium heat for 8 to 10 minutes or until beef is
thoroughly cooked, stirring frequently. Drain.
2. Stir in chili powder, salt, garlic powder and tomato sauce. Reduce
heat to low; cover and simmer 10 minutes.
3. Meanwhile, place taco shells on ungreased cookie sheet. Heat at
250F. for 5 minutes.
4. To assemble tacos, layer beef mixture, cheese, lettuce and
tomatoes in each taco shell. Serve with salsa.
Buffer Cost 10%
Overhead Cost 10%

Buffer Cost 10%
Overhead Cost 10%

Fish and chips
Ingredients:
1. 4 medium Potatoes (I used a mix of yukon gold and russet)
2. 4 medium Fish fillets(cod, haddock and albacore work well)
3. 1/2 cup + 2 tablespoons Flour
4. 2 tablespoons Cornstarch
5. 1/4 teaspoon Paprika
6. 1/4 teaspoon Onion powder
7. Vegetable oil(for frying)
8. 1/4 teaspoon Baking powder
9. 1/2 cup Very cold beer
10.
Procedure:
1. Scrub the potatoes well, then cut into 1/4" thick batons. Dry
thoroughly with paper towels and leave them sitting on paper
towels to allow the surface of the potatoes to dry out for about 30
minutes.
2. Mix the flour, cornstarch, paprika, and onion powder in a medium
bowl until well combined. Dust each fish fillet with the flour
mixture on all sides.
3. Add 1 1/2" of vegetable oil to a heavy bottomed pot and heat to
330 degrees F. Fry the potatoes in batches until a light tan color
and the edges are just starting to brown. Transfer the fried chips to
one prepared rack to drain.
4. When the potatoes are done frying, add the baking powder to the
flour mixture and whisk together. Then add the cold beer to the
flour mixture and lightly whisk together. Dip the fillets in the
batter and fry them in batches.
5. When the fish is done frying, increase the heat of the oil to 375
degrees F. Fry the chips a second time until they are golden brown
and crisp. Drain on a rack and sprinkle with salt. Fry the fish a
second time at the higher temperature until golden brown. Drain
on a rack. Serve the fish and chips with lemon wedges or vinegar.
Buffer Cost 10%
Overhead Cost 10%

Chicken Wings (Buffalo Wings)
Ingredients:
1. 3/4 cup all-purpose flour
2. 1/2 teaspoon cayenne pepper
3. 1/2 teaspoon garlic powder
4. 1/2 teaspoon salt
5. 20 chicken wings
6. 1/2 cup melted butter
7. 1/2 cup hot pepper sauce
Procedures:
1. Line a baking sheet with aluminum foil, and lightly grease with
cooking spray. Place the flour, cayenne pepper, garlic powder, and
salt into a resealable plastic bag, and shake to mix. Add the
chicken wings, seal, and toss until well coated with the flour
mixture. Place the wings onto the prepared baking sheet, and place
into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl.
Dip the wings into the butter mixture, and place back on the
baking sheet. Bake in the preheated oven until the chicken is no
longer pink in the center, and crispy on the outside, about 45
minutes. Turn the wings over halfway during cooking so they cook
evenly.
Buffer Cost 10%
Overhead Cost 10%

Chicken Wings (Soy Garlic)
Ingredients:
1. 1/2 kilo Bounty Fresh chicken wings
2. salt and pepper, to season
3. 2 cups cornstarch
For Glaze:
1. 1/4 small onion, shredded
2. 4 cloves garlic, peeled and minced
3. 1/2 cup light soy sauce
4. 1/4 cup mirin
5. 2 tablespoons brown sugar
6. 1/2 teaspoon garlic powder
7. 1 teaspoon cornstarch
8. 1-inch ginger, peeled and shredded
Buffer Cost 10%
Overhead Cost 10%

9. white sesame seeds, for garnish
Procedure:
1. Pat dry chicken wings. Season then dredge chicken in cornstarch. Deep fry
until cooked all the way through. Place on paper towel to drain excess oil
and allow to dry.
2. To make soy-garlic glaze, combine onion, garlic, soy sauce, mirin, brown sugar,
garlic powder and ginger in a saucepan. Place over low-medium heat and
stir until sugar is fully dissolved. In a small bowl, place cornstarch and a
tablespoon of the soy-garlic mixture. Mix to dissolve. Add to the saucepan
and stir until slightly thickened.
3. Flash fry chicken in hot oil. Place on paper towel to drain excess oil. Toss
chicken wings in glaze. Sprinkle with sesame seeds before serving.
Chicken Wings (Honey Garlic)
Ingredients:
1. 1 large white onion, chopped
2. 1/2 cup honey
3. 1/2 cup brown sugar
4. 1/4 cup soy sauce
5. 1/4 cup butter
6. 2 teaspoons mustard powder
7. 1 1/2 teaspoons garlic, minced
8. 5 pounds chicken wings
Procedure:
Buffer Cost 10%
Overhead Cost 10%

1. Stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and
garlic together in a saucepan over medium heat; cook until hot, about 5
minutes.
2. Spread chicken wings in an even layer into a shallow baking dish; pour
sauce over the wings.
3. Marinate wings in refrigerate 1 hour to overnight.
5. Bake the chicken wings, turning occasionally, until no longer pink at the
bone and the juices run clear, about 90 minutes. An instant-read
thermometer inserted near the bone should read 165 degrees F (74
degrees C).
PASTA 1: SPAGHETTI
Ingredients:
2 lbs Spaghetti pasta
3 (15 oz.) can tomato sauce
Buffer Cost 10%
Overhead Cost 10%

cup tomato paste
1 lb. minced ham
1 lbs ground pork
6 to 8 pieces red hotdogs, sliced diagonally
cup granulated white sugar
1 medium yellow onion, minced
2 teaspoons minced garlic
2 cups beef broth
1 cup shredded Velveeta cheese
2 tablespoons cooking oil
Salt and pepper to taste
Process:
1. Cook the spaghetti pasta according to the package instructions.
Drain and set aside.
2. Heat the oil in a cooking pot.
3. Saut the garlic and onion.
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Overhead Cost 10%

4. Add the ham. Cook for 3 minutes.
5. Put-in the ground pork. Cook for 3 to 5 minutes.
6. Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer
for 60 minutes.
7. Add the hotdogs and tomato paste. Stir and cook for 10 minutes or
until the sauce thickens.
8. Put-in the sugar, salt, and pepper. Stir until the ingredients are
well incorporated.
9. Arrange the spaghetti pasta in an individual plate. Pour the meat
sauce over the pasta and top with cheese.
10. Serve immediately!
Buffer Cost 10%
Overhead Cost 10%

PASTA 2: CARBONARA
Ingredients:
1 Tbsp olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
1-2 garlic cloves, minced, about 1 teaspoon (optional)
3-4 whole eggs
1 cup grated parmesan or pecorino cheese
1 pound spaghetti pasta (fettuccine)
Salt and black pepper to taste.
Buffer Cost 10%
Overhead Cost 10%

Process:
1. Heat pasta water
2. Saut pancetta/bacon and garlic. Beat eggs and half of
the cheese. Cook pasta. Toss pasta with pancetta/bacon.
Add the beaten egg mixture
Buffer Cost 10%
Overhead Cost 10%

PASTA 3: LASAGNA
Ingredients:
1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese 1/4 cup grated Parmesan
cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
Process:
2. In a large skillet, cook and stir ground beef until brown. Add
mushrooms and onions; saute until onions are transparent. Stir in
pasta sauce, and heat through.

3. In a medium size bowl, combine cottage cheese, ricotta cheese,
grated Parmesan cheese, and eggs.
4. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch
pan. Layer with uncooked lasagna noodles, cheese mixture,
mozzarella cheese, and meat sauce. Continue layering until all
ingredients are used, reserving 1/2 cup mozzarella. Cover pan with
aluminum foil.
5. Bake in preheated oven for 45 minutes. Uncover, and top with
remaining half cup of mozzarella cheese. Bake for an additional 15
minutes. Remove from oven, and let stand 10 to 15 minutes before
serving.
PASTA 4: BAKED MAC
Ingredients:
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste
Process:
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a
2-quart baking dish.
2. In a large pot of salted water, lightly boil the macaroni for about 5
minutes until half-cooked.
3. Whisk the egg and milk together in a large cup. Add butter and
cheese to the egg and milk. Stir well.
4. Place the lightly cooked macaroni in the prepared baking dish.
Pour the egg and cheese liquid over the macaroni, sprinkle with
salt and pepper, and stir well. Press the mixture evenly around the
baking dish.
5. Bake uncovered, for 30 to 40 minutes, or until the top is brown.
BURGER 1: BIG BITE
Ingredients:
Hamburger patty (125g)
Hamburger buns
Butter
Mayonnaise
Slice of cheese
Lettuce leaf
Thin slice of onion
Slice of tomato
Process:
1. Cook the burger patty on griddle or grill to desired doneness.
2. While the meat is cooking, prepare the buns, butter the bottom
half and spread the half with mayonnaise.

3. Place the halves of the roll side by side on serving plate.
4. On the top half, place the lettuce leaf, onion slice and tomato slice.
5. When ther burger patty is cooked, place it and the cheese on the
bottom half the roll. Serve immediately, open faced.
BURGER 2: MINI BITES
Ingredients:
Mini Hamburger patty (50g)
Mini hamburger buns (4pc)
Butter
Mayonnaise
Mini slice of cheese
Process:
1. Cook the mini burger patty on a grill.
2. While meat is cooking, prepare the mini buns, butter the bottom
half, and spread the half with the mayonnaise.
3. When the mini burger patty is cooked, place it then the cheese
slice on the bottom half the bun.

4. Put a toothpick in the middle on each mini burger. Serve
immediately.
Sandwich 1: Chicken Sandwich
Ingredients:
1 cup chicken breast,
flaked or cubed after
boiling in water with salt & pepper
cup carrots, finely chopped
cup celery, finely chopped
1/8 cup yellow onion, finely chopped
1 Tbsp pickle relish
cup mayonnaise
1-2 Tbsp condensed milk (depending on how sweet you want it)
tsp salt
tsp black pepper
1. Mix all the ingredients in a bowl.

2. Toast two slices of any bread of your choice for about 3-4 minutes
at 350F. (We love this chicken spread with honey 7-grain loaf
bread. Toasting the bread will prevent the bread from being soggy
after you put the spread.)
3. Spread on both slices of bread.
4. Garnish with lettuce.
5. Serve with your favorite drink.
Sandwich 2: Ham n Cheese Sandwich
Ingredients:
1/4 cup (2 ounces) tub light cream cheese
1 tablespoon chopped fresh basil
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
8 (1-ounce) slices whole wheat bread
4 ounces low-fat deli ham
8 (1/4-inch-thick) slices tomato (about 1 large)
1/4 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Process:
1. Preheat broiler.
2. Combine first 4 ingredients in small bowl; stir well.
3. Spread about 1 tablespoon cream cheese mixture over each of 4
bread slices.
4. Top each with 1 ounce ham, 2 tomato slices, and 1 tablespoon
cheddar cheese.
5. Place sandwich halves and remaining 4 slices bread on a baking
sheet.
6. Broil 2 minutes or until cheese is melted and bread is lightly
browned.
7. Top each sandwich half with remaining bread slice. Serve
immediately.
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CAKES AND CUPCAKES
1: VANILLA CUPCAKE
Ingredients:
2 cups flour
12 teaspoon
salt
2 teaspoons baking powder
12 cup butter, softened
34 cup sugar (if you like your cupcakes very sweet, add a little
more.)
2 eggs
1 cup milk
1 teaspoon vanilla essence (optional)
Process:
1. Preheat oven to 375f or 190c; line muffin cups with papers.
2. Cream butter and sugar till light and fluffy. beat in eggs one at a
time.
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3. Add flour (mixed with baking powder and salt) alternating with
milk beat well; stir in vanilla.
4. Divide evenly among pans and bake for 18 minutes. Let cool in
pans.
CAKES AND CUPCAKES 2: CHOCOLATE CUPCAKE
Ingredients:
1 1/3 cups (170g) plain flour
teaspoon baking soda
2 teaspoons baking powder
cup unsweetened cocoa
pinch salt
50g butter, softened
1 cups white sugar
2 eggs
teaspoon (7ml) vanilla essence
1 cup (250ml) milk

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Process:
1. Preheat oven to 180 C. Line a muffin pan with patty cups.
2. Sift together the flour, baking powder, baking soda, cocoa and salt.
Set aside.
3. In a large bowl, cream together the butter and sugar until light and
fluffy. Add the eggs one at a time, beating well with each addition,
then stir in the vanilla. Beat in the flour mixture alternately with
the milk. Fill the muffin cups 3/4 full. Bake in preheated oven for
15 to 17 minutes or until a fine skewer inserted into the cake
comes out clean. Ice with your favorite icing when cool.
125
CAKES AND CUPCAKES 3: RED VELVET CUPCAKE
Ingredients:
2 cups sugar
cup vegetable oil
2 eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 oz red food coloring
cup hot water
1 teaspoon white distilled vinegar
2 cups all-purpose flour

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1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons unsweetened cocoa powder
FROSTING
1 (8 oz) cream cheese, room temperature
4 tablespoons butter, softened at room temperature (do not
melt)
2 cups powdered sugar.
Process:
1. Preheat oven to 325
2. In a large bowl mix together sugar and oil until well combined.
3. Beat in eggs until mixture is uniform in color.
4. Add in buttermilk, vanilla extract and food coloring.
5. Mix until well combined.

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6. Mix in hot water and distilled vinegar.
7. Add flour.
8. Mix together baking soda, baking powder, salt and add to bowl.
9. Add in cocoa powder.
10. Mix to combine all ingredients.
11. Line a muffin pan with cupcake liners.
12. Pour cup of batter into each liner.
13. Bake to 18-20 minutes or until tops are spongey to the touch.
14. Remove from oven and let cupcakes sit in pan for 5 minutes.
15. Place cupcakes on a cooling rack to finish
cooling.
16. Make the frosting by creaming together
cream cheese and butter. Slowly add in
powdered sugar and beat until creamy.
CAKES AND CUPCAKES 4: SMORES
CUPCAKE
Ingredients:
128
Graham Cracker Crust:
1 1/2 cups graham cracker
crumbs
4 tablespoons (1/2 stick)
butter, melted
1/4 cup sugar
Cupcakes:
2 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda and baking powder
1 cup buttermilk, at room temperature
1 cup warm water
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Marshmallow Frosting:
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8 large egg whites, at room temperature
2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
Process:
1. Combine egg whites, sugar, and cream of tartar in the heatproof
bowl of a stand mixer.
2. Set the bowl over a saucepan of simmering water without letting
the bottom of the bowl touch the water in the saucepan. Hold the
handle of the bowl with an oven mitt while whisking the egg white
mixture until the sugar is dissolved and the whites are hot to the
touch about 4 minutes.
3. Then transfer bowl to the stand mixer. Using the whisk attachment
beat the mixture, starting on low and increasing to high speed.
Beat until stiff, glossy peaks form and the meringue has cooled, 5
to 7 minutes.
4. Add the vanilla and whisk just to combine. Use frosting
immediately.
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5. . Pipe high swirls on the cupcakes and brown the meringue using a
kitchen torch and serve immediately.
CAKES AND CUPCAKES 5: COOKIES AND CREAM CUPCAKES
Ingredients:
Cupcake:
1 cup flour
13 cup unsweetened cocoa powder
34 teaspoon baking soda
12 teaspoon baking powder
1 cup milk
1 teaspoon apple cider vinegar
34 cup sugar
13 cup canola oil
1 teaspoon vanilla extract
12 teaspoon extract (almond, chocolate, or vanilla)
10 Oreo cookies, coarsely chopped

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Frosting:
12 cup shortening
12 cup butter
3 12 cups confectioners' sugar, sifted if clumpy
1 12 teaspoons vanilla extract
14 cup milk
5 Oreo cookies, finely mashed
Process:
For the cupcakes:
1. Preheat the oven to 350 degrees and line 12 muffin cups with
paper or aluminum foil liners.
2. In a medium bowl or on a large square of waxed paper, sift
together the flour, cocoa powder, baking soda, baking powder and
salt and set aside.
3. In a large bowl, whisk together the milk and vinegar; set aside for a
few minutes to curdle.
4. Add the sugar, oil and vanilla extract and other extract, if using,
and beat until foamy. Add the dry ingredients in 2 increments, and
132
beat until no large lumps remain. Add the chopped cookies to the
batter, stirring just to combine. Spoon the batter into the liner
cups, filling them three-quarters full.
5. Bake for 18 to 20 minutes or until a toothpick inserted into the
center comes out clean. Transfer to a wire rack to cool completely.
Frosting:
1. While cupcakes cook, in the bowl , beat the shortening and butter
on medium-high speed for about 5 minutes, until well combined
and fluffy.
2. Reduce speed to low to add the sugar until incorporated, and then
increase to medium-high speed to beat for about 3 minutes.
3. Add the vanilla extract and milk; beat on the same speed for 5 to 7
minutes, until fluffy. Add the cookie crumbs, mixing well.
4. Frost the cupcakes and serve!

133
CAKES AND CUPCAKES 6: LAVA CAKE
Ingredients:
Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
134
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving
Process:
1. Preheat the oven to 425 degrees F. Spray four custard cups with
baking spray and place on a baking sheet. Microwave the butter,
bittersweet chocolate and semisweet chocolate in a large bowl on
high until the butter is melted, about 1 minute. Whisk until the
chocolate is also melted. Stir in the sugar until well blended.
Whisk in the eggs and egg yolks, then add the vanilla. Stir in the
flour. Divide the mixture among the custard cups.
2. Bake until the sides are firm and the centers are soft, about 13
minutes. Let stand 1 minute. Invert on individual plates while
warm and serve with vanilla ice cream.

135
CAKES AND CUPCAKES 7: BLUEBERRY CHEESECAKE
Ingredients:
For crust
2 1/3 cups graham cracker crumbs

136
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
For filling:
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs
1 16-ounce container sour cream
1/4 cup milk
1 tablespoon vanilla extract
For topping:
1/3 cup all-fruit blueberry spread
2 6-ounce baskets fresh blueberries or 12-ounce package frozen
blueberries, thawed, drained
Process:
Make crust:
137
1. Position rack in center of oven and preheat to 375F. Wrap outside
of 10-inch-diameter springform pan with heavy-duty foil. Combine
all ingredients in processor. Blend using on/off turns just until
crumbs are moist. Press crumb mixture firmly onto bottom and 2
inches up sides of prepared pan. Bake until crust begins to brown,
about 8 minutes. Transfer crust to rack and cool. Maintain oven
temperature.
Make filling:
2. Using electric mixer, beat cream cheese and sugar in large bowl
until will blended. Beat in flour. Add eggs 1 at a time, beating just
until combined. Beat in sour cream, milk and vanilla. Pour filling
into crust.
3. Place springform pan in large roasting pan. Pour enough hot water
into roasting pan to come 1 inch up sides of pan. Bake cheesecake
until just set in center and top is slightly puffed and golden brown,
about 1 hour.
Make topping:
4. Stir blueberry spread in large skillet over low heat until melted.
Remove from heat. Add blueberries; toss to coat. Spoon blueberry

138
mixture over top of cake, spreading evenly. Chill until cold, at least
1 hour and up to 4 hours.
5. Run small sharp knife around sides of cake to loosen. Release pan
sides. Transfer cake to platter. Cut into wedges.
CAKES AND CUPCAKES 8: STRAWBERRY CHEESECAKE
Ingredients:
139
Crust:
10" Pie Pan
2 Cups Graham Crackers (Crushed)
1/3 Cup Sugar
3 Tbsp Butter
Filling:
2 Packages of 8oz Kraft Philadelphia Cream Cheese (Softened)
3/4 cup Sugar
1 tsp of Pure Vanilla Extract
2 Eggs
Topping:
16 oz Sour Cream
1/2 cup Sugar
1/2 tsp Vanilla
1 package Frozen Strawberries (Sweetened), thaw the
Strawberries for better results.
Process:
140
1. Preheat Oven to 375 degrees
2. Crust: Melt the butter and combine ingredients. Pack using the
back of a wooden spoon into the 10" Pie Pan. Bake for 8-10
minutes or until lightly browning. Set aside
3. Filling: If the Cream Cheese is still cold, place it in a microwave
safe dish (without wrapper) and heat for 10-15 seconds or until
soft. In a large bowl, cream the sugar, cream cheese and eggs (Add
the eggs one at a time and don't mix the second one quite as well.)
4. Pour into crust and bake for 20 minutes.
5. Topping: Combine the Sour Cream, Sugar and Vanilla. Mix well.
Mix in 1-2 cups of strawberries. Blend and add to top of
Cheesecake. Bake for 5 more
minutes.
6. Chill for several hours and enjoy!
This is one of my favorite
strawberry cheesecake recipes and
it is so easy!
141
COFFEE 1: MOCHA
Begin with
a single
shot of
espresso.
Add one
ounce of
chocolate
syrup.
Add frothed
milk until
the cup is
almostfull.
Serve.
142
COFFEE 2: CAPPUCCINO
Fill one
Add
steamed
milk
Sprinklw it
with
cinnamon
powder.
Serve.
143
COFFE 3: AMERICANO
COFFEE 4: ESPRESSO
Clean the
pot
Put filter
in coffee
basket.
Put water
in
decanter.
Put
ground
beans in
coffee
basket
Pour
water in
the coffee
Serve.
144
Put fire
ground
coffee in
the filter.
Switch on
the
machine.
Wait for the

coffee to
drip.
Serve hot.
145
FRAPPE
Blend alll
ingredients
Put in
plastic cup
Put
whipping
cream on
top
Dizzle with
syrup
Serve.
146
MILKSHAKE
Blend
ingredients
Put an ice
cream
Put in
plastic
glass
Serve.
147
JUICES:
FRIES 1: PLAIN FRIES
Blend
Fry
Powdere
d juice Mix with
salt
Sugar
Place in
Add Ice
mini basket
Put in a
glass
Serve.
Serve.
148
FRIES 2: CHEESE FLAVORED FRIES

149
Fry
Mix with
powder
cheese
Place in
mini basket
Serve.
FRIES 3: SOUR CREAM FLAVORED FRIES

150
Fry
Mix with
powder sour
cream
Place in
mini basket
Serve.
FRIES 4: BBQ FLAVORED FRIES

151
Fry
Fry
Mix with
powder
BBQ
Mix all
nacho
flavorings
Place in
mini basket
put in
fries
Serve.
FRIES 5: Place in
NACHO mini
FRIES basket
Serve.
152
Fry
Put
melted
cheese
mini
pepperoni
FRIES 6:
PIZZA
FRIES
Place in
mini
basket
Serve.
153
154
CHICKEN WINGS
Fry chicken
wings
Combine
hot sauce
and garlic
butter
Mix chicken
with sauce
Serve.
155
SANDWICHES
BURGERS
Combine
all
ingredient
s
Stir well
Spread
filling
Slices
Cut
diagonally
Serve.
Grill
buttered
buns
156
Put
mayo
PASTAS
Put
Place lettuce
burger onion
patty and
tomato
Boil pasta Saute Mix all Serve it

for 10mins ingredients ingredients
Serve
CAKES AND CUPCAKES

157
Dizzle
Mix all Baked 15
toppings Serve
ingredients mins
and garnish
Food Costing
MOCHA (HOT or ICED) UNIT COST PURCHASED UNIT AMOUNT USED COST
Coffee 250 500g 15g 7.5
Milk 80 1000ml 150ml 12
Chocolate Syrup 250 500ml 50ml 25
Sugar 80 1000g 20g 1.6
Ice Cubes (if needed) 300 2000g 60g 9
TOTAL PRICE 55.1

w/ Buffer Cost 60.61
w/ Overhead Cost 66.67
w/ Tax 74.67
OVERALL COST 70
CARAMEL MACCHIATO UNIT COST PURCHASED UNIT AMOUNT USED COST

Coffee 250 500g 15g 7.5
159
Milk 80 1000ml 150ml 12

Caramel Sauce 250 5000ml 50ml 2.5
Ice cubes 300 2000g 60g 9
TOTAL PRICE 41
w/ Buffer Cost 45.1
w/ Tax 55.56
OVERALL COST 60
CAFFE LATTE UNIT COST PURCHASED UNIT AMOUNT USED COST
Coffee 250 500g 45g 22.5
Milk 80 1000ml 250ml 20

Buffer Cost 10%
Overhead Cost 10%
160
TOTAL PRICE 42.5
w/ Tax 57.6
OVERALL COST 60
MOCHA FRAPPE UNIT COST PURCHASED UNIT AMOUNT USED COST
Milk 80 1000ml 295ml 23.6
Coffee 250 500g 75g 37.5
Ice Cubes 300 2000g 250g 37.5
Chocolate Syrup 250 500ml 60ml 30
Buffer Cost 10%

Overhead Cost 10%
161
Whip Cream 200 300ml 60ml 40
Chocolate shavings 120 200g 30g 18
TOTAL PRICE 163
w/ Tax 220.9
OVERALL COST 220
CHOCO CHIP FRAPPE UNIT COST PURCHASED UNIT AMOUNT USED COST
Milk 80 1000ml 295ml 23.6
Sugar 80 1000g 20g 1.6
Chocolate syrup 250 500g 60g 30
Ice cubes 300 2000g 250g 37.5
Buffer Cost 10%

Overhead Cost 10%
162
Vanilla extract 40 50ml 0.6ml 0.48

TOTAL PRICE 122.98
w/ Tax 166.66
OVERALL COST 170
CHOCO CHIP FRAPPE UNIT COST PURCHASED UNIT AMOUNT USED COST
Milk 80 1000ml 295ml 23.6
Sugar 80 1000g 20g 1.6
Chocolate syrup 250 500g 60g 30
Ice cubes 300 2000g 250g 37.5

Buffer Cost 10%
Overhead Cost 10%
163
TOTAL PRICE 122.98
w/ Tax 166.66
OVERALL COST 170
OREO CHEESECAKE UNIT COST PURCHASED UNIT AMOUNT USED COST

Milk 80 1000ml 220ml 17.6
Ice Cubes 300 2000g 240g 36
Vanilla bean ice cream 320 3200ml 140ml 14
Mocha syrup 250 500ml 20ml 10
Oreo 40 120g 15g 5
Whip cream 200 300ml 50ml 33.333
Oreo crushed 150 200g 15g 11.25
Buffer Cost 10%

Overhead Cost 10%
164
TOTAL PRICE 142.18

w/ Tax 192.69
OVERALL COST 190
VANILLA FRAPPE UNIT COST PURCHASED UNIT AMOUNT USED COST

Vanilla bean ice cream 320 3200ml 295ml 29.5
Milk 80 1000ml 120ml 9.6
Maple syrup 250 500ml 15ml 7.5
Ice cubes 300 2000g 250g 37.5
TOTAL PRICE 85.06

Buffer Cost 10%

Overhead Cost 10%
165
w/ Tax 115.27
OVERALL COST 120
SALTED CARAMEL UNIT COST PURCHASED UNIT AMOUNT USED COST

Ice cubes 300 2000g 250g 37.5
Coffee 250 500g 125g 62.5
Half and Half 120 120ml 40ml 40
Sea Salt 60 80g 2.5g 1.875
Caramel syrup 250 500ml 74ml 37
Vanilla Extract 40 50ml 2.5ml 2
Whip Cream 200 300ml 60ml 40
TOTAL PRICE 120.88
w/ Tax 163.81
Buffer Cost 10%

Overhead Cost 10%
166
OVERALL COST 160
BANANA MILKSHAKE UNIT COST PURCHASED UNIT AMOUNT USED COST

Skimmed milk 150 1000ml 250ml 37.5
Bananas 115 500g 60g 13.8
Half and half 120 120ml 50ml 50
Cinnamon 20 15g 5g 6.6667
Banana chips 60 150g 15g 6
Cherry 250 150g 2.5g 4.1667
TOTAL PRICE 125.63
w/ Tax 170.26
OVERALL COST 170
Buffer Cost 10%
Overhead Cost 10%
167
CHOCOLATE MILKSHAKE UNIT COST PURCHASED UNIT AMOUNT USED COST
Hazelnut spread 250 500g 30 15
Skimmed milk 150 1000ml 250 37.5
Chocolate ice cream 320 3200ml 150 15
Marshmallows 100 200g 20 10
Half and half 120 120ml 30 30
Toasted hazelnuts 200 150g 2.5 3.3333
TOTAL PRICE 110.83
w/ Tax 150.2
OVERALL COST 150

Buffer Cost 10%
Overhead Cost 10%
168
VANILLA MILKSHAKE UNIT COST PURCHASED UNIT AMOUNT USED COST

Milk 80 1000ml 250ml 20
Vanila extract 40 50ml 1.2ml 0.96
TOTAL PRICE 58.46

w/ Tax 79.225
OVERALL COST 80
Buffer Cost 10%

Overhead Cost 10%
169
BLUEBERRY MILKSHAKE UNIT COST PURCHASED UNIT AMOUNT USED COST

Blueberries 120 200g 100 60
Maple syrup 250 500ml 30 15
Vanilla extract 40 50ml 2.5 2
Milk 80 1000ml 200 16
Vanilla bean ice cream 320 3200ml 150 15
TOTAL PRICE 108
w/ Tax 146.36
OVERALL COST 150
COOKIES AND CREAM UNIT COST PURCHASED UNIT AMOUNT USED COST
Buffer Cost 10%
Overhead Cost 10%
170
Oreos 40 120g 50g 16.667
Vanilla bean ice cream 320 3200ml 500ml 50
Milk 80 1000ml 60ml 4.8
TOTAL PRICE 71.467
w/ Tax 96.852
OVERALL COST 100
PINEAPPLE JUICE UNIT COST PURCHASED UNIT AMOUNT USED COST
Pineapple chunks 110 750g 300g 44
Buffer Cost 10%

Overhead Cost 10%
171
Ice cubes 300 2000g 100g 15
Sugar 80 1000g 30g 2.4
Water 50 1500 1100ml 36.67
TOTAL PRICE 98.07
*good for 4-5 persons w/ Buffer Cost 107.9
w/ Labor Cost 132.9
OVERALL COST 130
HOUSE BLEND ICED TEA UNIT COST PURCHASED UNIT AMOUNT USED COST
Black tea 120 50bags 10bags 24
Lemon 25 20pcs 3pcs 3.75
Ice 300 2000g 100g 15
Buffer Cost 10%

Overhead Cost 10%
172
Water 50 1500ml 1100ml 36.67

Sugar 80 200g 60g 24
TOTAL PRICE 103.4
w/ Tax 140.2
OVERALL COST 140
RED ICE TEA UNIT COST PURCHASED UNIT AMOUNT USED COST
Water 50 1500ml 1100ml 36.67
Raspeberry tea 300 50bags 5bags 30
Red Zinger tea 250 40bags 5bags 31.25
Orange 20 10pcs 1pc 2
Buffer Cost 10%
Overhead Cost 10%
173
Lemon 25 20pcs 1pc 1.25

Mint 120 250g 10g 4.8
Ice 300 2000g 100g 15
TOTAL PRICE 121
*good for 4-5 persons w/ Overhead Cost 146.4
w/ Tax 163.9
OVERALL COST 160
PLAIN FRIES UNIT COST PURCHASED UNIT AMOUNT USED COST

French Fry 300 2500g 120g 14.4
Salt 20 100g 0.5g 0.1
Shortening (D-Fry) 400 2200g 100g 18.18
TOTAL PRICE 32.68
Buffer Cost 10%

Overhead Cost 10%
174
w/ Tax 44.29
OVERALL COST 40
CHEESE FRIES UNIT COST PURCHASED UNIT AMOUNT USED COST

Cheese Flavoring 120 300g 10g 4
Plain Fries 60 200g 120g 36
TOTAL PRICE 40
w/ Buffer Cost 44
w/ Tax 54.21
OVERALL COST 50
Buffer Cost 10%

Overhead Cost 10%
175
SOUR CREAM FRIES UNIT COST PURCHASED UNIT AMOUNT USED COST
Sour cream Flavoring 120 300g 10g 4
TOTAL PRICE 40
w/ Buffer Cost 44
w/ Tax 54.21
OVERALL COST 50
Buffer Cost 10%

Overhead Cost 10%
176
BBQ FRIES UNIT COST PURCHASED UNIT AMOUNT USED COST
BBQ Flavoring 120 300g 10g 4
TOTAL PRICE 40
w/ Buffer Cost 44
w/ Tax 54.21
OVERALL COST 50
Buffer Cost 10%

Overhead Cost 10%
177
NACHOS FRIES UNIT COST PURCHASED UNIT AMOUNT USED COST

Plain fries 60 200g 120g 36
Ground beef 250 1000g 50g 12.5
Onion 150 1000g 10g 1.5
Bell peppers 100 500g 10g 2
Jalapenos 120 120g 5g 5
Tomatoes 90 500g 15g 2.7
Green Onions 60 100g 5g 3
TOTAL PRICE 80.7
w/ Tax 109.4
OVERALL COST 110
Buffer Cost 10%

Overhead Cost 10%
178
PIZZA FRIES UNIT COST PURCHASED UNIT AMOUNT USED COST
Plain fries 60 200g 120g 36
Pasta sauce 220 500ml 10ml 4.4
Pepperoni 120 250g 40g 19.2
TOTAL PRICE 84.6
w/ Tax 114.6
OVERALL COST 110
Buffer Cost 10%

Overhead Cost 10%
179
Nachos with cheesy beef UNIT COST PURCHASED UNIT AMOUNT USED COST
Ground beef 250 1000g 125g 31.25
Salsa 110 500ml 120ml 26.4
Tortilla chips 80 400g 75g 15
Four cheese 250 750g 100g 33.333
Onions 150 1000g 30g 4.5
Tomatoes 90 500g 30g 5.4
Jalapeno 50 120g 30g 12.5
Black olives 80 120g 30g 20
TOTAL PRICE 148.38

good for 2-3 persons w/ Overhead Cost 179.54
w/ Tax 201.09
OVERALL COST 200
Taco UNIT COST PURCHASED UNIT AMOUNT USED COST

Buffer Cost 10%
Overhead Cost 10%
180
Ground beef 250 1000g 300g 75

Onion 150 1000g 120g 18
Chili 40 50g 6g 4.8
Salt 30 100g 3g 0.9
Garlic powder 25 50g 3g 1.5
Tomato sauce, canned 115 500ml 420ml 96.6
Taco shells 80 12pcs 6pcs 40
Tomato 80 500g 120g 19.2
Salsa 110 500g 240g 52.8
Lettuce 80 120g 60g 40
TOTAL PRICE 398.8
*good for 6 persons w/ Buffer Cost 438.68
w/ Tax 540.45
OVERALL COST 540
6 Servings 90
Fish and chips UNIT COST PURCHASED UNIT AMOUNT USED COST
Potatoes 100 750g 200 26.667
Buffer Cost 10%
Overhead Cost 10%
181
Fish fillets 180 400g 250 112.5

Flour 50 500g 250 25
Cornstarch 40 220g 5 0.9091
Baking powder 40 220g 5 0.9091
Beer 50 180ml 90 25
Paprika 20 15g 1.25 1.6667
Onion powder 20 15g 1.25 1.6667
TOTAL PRICE 194.32

w/ Tax 263.34
OVERALL COST 260
Buffalo wings UNIT COST PURCHASED UNIT AMOUNT USED COST
Flour 50 500g 180 18
Cayenne pepper 20 15g 0.6 0.8

Buffer Cost 10%
Overhead Cost 10%
182
Garlic powder 20 15g 0.6 0.8
Salt 30 100g 0.6 0.18
Chicken wings 160 20g 16 128
Butter 50 120g 30 12.5
Hot pepper sauce 50 120ml 35 14.583
TOTAL PRICE 174.86
w/ Tax 236.97
OVERALL COST 240
Soy garlic UNIT COST PURCHASED UNIT AMOUNT USED COST

Chicken wings 160 20pcs 16pcs 128
Salt 30 100g 3g 0.9
Pepper 30 110g 3g 0.818
Cornstarch 40 220g 60g 10.91
Buffer Cost 10%

Overhead Cost 10%
183
Onion 150 1000g 5g 0.75

Garlic 90 100g 5g 4.5
Light soy sauce 120 180ml 25ml 16.67
Mirin 150 100ml 10ml 15
Brown sugar 30 100g 12g 3.6
Garlic powder 25 50g 0.6g 0.3
Ginger 90 100g 3g 2.7
White sesame seeds 50 100g 2g 1
TOTAL PRICE 185.1
good for 2-3 persons w/ Buffer Cost 203.7
w/ Overhead Cost 224
w/ Tax 250.9
OVERALL COST 250
Honey garlic UNIT COST PURCHASED UNIT AMOUNT USED COST

Onion 150 1000g 15g 2.25
Honey 120 250ml 25ml 12
Soy sauce 70 150ml 15ml 7
Butter 40 120g 40g 13.33
Buffer Cost 10%
Overhead Cost 10%
184
Mustard powder 20 15g 2.4g 3.2

Garlic 90 100g 2g 1.8
Chicken wings 160 20pcs 16pcs 128
TOTAL PRICE 167.6
w/ Tax 227.1
OVERALL COST 230
Pasta sauce UNIT COST PURCHASED UNIT AMOUNT USED COST

Tomatoes 90 500g 250g 45
Garlic 60 500g 60g 7.2
Olive oil 450 1000ml 120ml 54
Basil leaves 30 50g 25g 15
Thyme leaves 30 50g 1.2g 0.72
Oregano 30 50g 1.2g 0.72
Buffer Cost 10%

Overhead Cost 10%
185
Bay leaves 20 50g 0.5g 0.2

Sea salt 60 80g 1.2g 0.9
Carrot 100 250g 25g 10
TOTAL PRICE 133.7
w/ Tax 181.2
OVERALL COST 180
Spaghetti UNIT COST PURCHASED UNIT AMOUNT USED COST

Spaghetti pasta 120 1000g 120g 14.4
Pasta sauce 180 500ml 60ml 21.6
Ham 100 250g 50g 20
Ground pork 120 1000g 50g 6
Hotdogs 120 200g 20g 12
Sugar 80 1000g 10g 0.8
Buffer Cost 10%

Overhead Cost 10%
186
Garlic 90 100g 2g 1.8

Oil 150 1000ml 15ml 2.25
Cheese 250 1000g 30g 7.5
Salt 30 100g 1g 0.3
Pepper 30 100g 1g 0.3
TOTAL PRICE 89.95
w/ Tax 121.9
OVERALL COST 120
Carbonara UNIT COST PURCHASED UNIT AMOUNT USED COST

Butter 50 120g 10g 4.167
Bacon 180 250g 30g 21.6
Eggs 80 12pcs 2pcs 13.33
Fettucine (pasta) 120 750g 120g 19.2
Salt 30 100g 1g 0.3
Pepper 30 100g 1g 0.3
Buffer Cost 10%

Overhead Cost 10%
187
TOTAL PRICE 106.9

w/ Tax 144.9
OVERALL COST 140
Lasagna UNIT COST PURCHASED UNIT AMOUNT USED COST

Ground beef 260 1000g 50g 13
Onion 150 1000g 12g 1.8
Mushrooms 120 180g 25g 16.67
Pasta sauce 180 500ml 100ml 36
Eggs 80 12pcs 1pc 6.667
Lasagna (noodles) 160 200g 30g 24
Buffer Cost 10%
Overhead Cost 10%
188
TOTAL PRICE 130.1

w/ Tax 176.4
OVERALL COST 180
Baked Mac UNIT COST PURCHASED UNIT AMOUNT USED COST

Elbow macaroni 250 1000g 150g 37.5
Eggs 80 12pcs 1pc 6.667
Milk 120 1000ml 200ml 24
Butter 50 120g 30g 12.5
Cheddar cheese 220 180g 40g 48.89
Salt 30 100g 1g 0.3
Pepper 30 100g 1g 0.3
TOTAL PRICE 130.2
Buffer Cost 10%
Overhead Cost 10%
189
w/ Tax 176.4
OVERALL COST 180
Big bite UNIT COST PURCHASED UNIT AMOUNT USED COST

Hamburger buns 250 40pcs 1pcs 6.25
Butter 50 120g 5g 2.083
Mayonnaise 300 1000ml 7ml 2.1
Lettuce 80 120g 10g 6.667
Onion 150 1000g 15g 2.25
Tomato 80 500g 40g 6.4
TOTAL PRICE 76.75
Buffer Cost 10%
Overhead Cost 10%
190
w/ Tax 104
OVERALL COST 100
Mini bites UNIT COST PURCHASED UNIT AMOUNT USED COST

Mini buns 250 100pcs 4pcs 10
Butter 50 120g 5g 2.083
Mayonnaise 300 1000ml 7ml 2.1
TOTAL PRICE 89.18

w/ Buffer Cost 98.1
w/ Tax 120.9
OVERALL COST 120
Buffer Cost 10%

Overhead Cost 10%
191
Chicken sandwich UNIT COST PURCHASED UNIT AMOUNT USED COST

Chicken breast 250 500g 150g 75
Carrots 90 500g 30g 5.4
Celery 100 250g 30g 12
Pickle relish 130 450g 5g 1.444
Mayonnaise 300 1000ml 50ml 15
Condensed milk 25 150ml 10ml 1.667
Salt 30 100g 2g 0.6
Pepper 30 100g 2g 0.6
Hamburger buns 250 40pcs 1pc 6.25
TOTAL PRICE 124
Buffer Cost 10%

Overhead Cost 10%
192
w/ Tax 168
OVERALL COST 170
Ham n' Cheese Sandwich UNIT COST PURCHASED UNIT AMOUNT USED COST
Cream cheese 150 1tub 0.25tub 37.5
Basil 60 100g 15g 9
Dijon mustard 60 120ml 8ml 4
Ham 100 250g 110g 44
Wheat bread 120 750g 230g 36.8
Pepper 30 100g 2g 0.6
Tomato 30 100g 50g 15
TOTAL PRICE 190.9
w/ Buffer Cost 210
w/ Tax 258.7
OVERALL COST 260
Buffer Cost 10%

Overhead Cost 10%
193
Vanilla Cupcake UNIT COST PURCHASED UNIT AMOUNT USED COST

Flour 48 1000g 473g 22.7
Salt 14 500g 2.5g 0.07
Baking powder 14 50g 10g 2.8
Butter 106 227g 113g 52.77
Sugar 56 1000g 177g 9.912
Milk 80 1000ml 236ml 18.88
TOTAL PRICE 128.9
w/ Tax 174.7
OVERALL COST 170
Serves 4 40
Buffer Cost 10%

Overhead Cost 10%
194
Chocolate Cupcake UNIT COST PURCHASED UNIT AMOUNT USED COST

Flour 48 1000g 314g 15.07
Baking soda 11.25 125g 1.25g 0.113
Unsweetened cocoa 259 226g 96g 110
Salt 14 500g 2g 0.056
Butter 106 227g 50g 23.35
Milk 80 1000ml 250ml 20
TOTAL PRICE 196.6
w/ Tax 266.4
OVERALL COST 270
Serves 4 70
Buffer Cost 10%

Overhead Cost 10%
195
Red velvet cupcake UNIT COST PURCHASED UNIT AMOUNT USED COST
Sugar 56 1000g 473g 26.49
Buttermilk 120 500ml 236ml 56.64
Red food coloring 30 20ml 29ml 43.5
White distilled vinegar 100 480ml 5ml 1.042
Flour 48 1000g 473g 22.7
Salt 14 500g 5g 0.14
Unsweetened cocoa 259 226g 30g 34.38
Cream cheese 136.5 225g 225g 136.5
Butter 106 227g 60g 28.02
Powder sugar 50 250g 473g 94.6
TOTAL PRICE 501.5
w/ Tax 679.6
OVERALL COST 680
Serves 6 110
Buffer Cost 10%

Overhead Cost 10%
196
Smores cupcake UNIT COST PURCHASED UNIT AMOUNT USED COST

Graham cracker crumbs 150 500g 354g 106.2
Butter 106 227g 113g 52.77
Sugar 56 1000g 1005g 56.28
Flour 48 1000g 473g 22.7
Buttermilk 120 500g 118g 28.32
Cream of tartar 50 60g 1.25g 1.042
TOTAL PRICE 650.4
w/ Tax 881.4
OVERALL COST 880
Serves 12 70
Cookies and cream UNIT COST PURCHASED UNIT AMOUNT USED COST
Buffer Cost 10%
Overhead Cost 10%
197
Flour 48 1000g 236g 11.33

Baking soda 11.25 125g 3.75g 0.338
Baking powder 14 50g 2.5g 0.7
Milk 80 1000ml 236ml 18.88
Apple cider vinegar 360 950ml 5ml 1.895
Sugar 80 1000g 177g 14.16
Canola oil 307 1400ml 314ml 68.86
Vanilla extract 33.75 20ml 7.5ml 12.66
Oreo cookies 38.25 140g 140g 38.25
Shortening 1300 2720g 118g 56.4
Butter 106 227g 118g 55.1
Confectioners' sugar 50 250g 828g 165.6
TOTAL PRICE 804
w/ Tax 1090
OVERALL COST 1090
Serves 12 90
Lava cake UNIT COST PURCHASED UNIT AMOUNT USED COST
Buffer Cost 10%

Overhead Cost 10%
198
Butter 106 227g 227g 106

Bittersweet chocolate 600 1000g 28g 16.8
Semisweet chocolate 600 1000g 28g 16.8
Confectioners' sugar 50 250g 295g 59
Vanilla 33.75 20ml 5ml 8.438
Flour 48 1000g 236g 11.33
Vanilla ice cream 320 3200ml 256ml 25.6
TOTAL PRICE 277.3
w/ Buffer Cost 305
w/ Tax 375.8
OVERALL COST 380
Serves 4 100
Blueberry cheesecake UNIT COST PURCHASED UNIT AMOUNT USED COST

Sugar 80 1000g 473g 37.84
Buffer Cost 10%
Overhead Cost 10%
199
Butter 106 227g 113g 52.77

Cream cheese 136.5 225g 907g 550.2
Flour 48 1000g 60g 2.88
Milk 80 1000ml 60ml 4.8
Blueberry, canned 180 250g 340g 244.8
TOTAL PRICE 1237
w/ Buffer Cost 1361
w/ Tax 1677
OVERALL COST 1680
Serves 12 140
Strawberry cheesecake UNIT COST PURCHASED UNIT AMOUNT USED COST

Sugar 80 1000g 354g 28.32
Butter 106 227g 60g 28.02
Buffer Cost 10%
Overhead Cost 10%
200
Cream cheese 136.5 225g 450g 273

Vanilla extract 33.75 20ml 7.5ml 12.66
Strawberries, Fresh 100 250g 250g 100
TOTAL PRICE 832.7
w/ Buffer Cost 916
w/ Tax 1129
OVERALL COST 1130
Serves 12 90
Buffer Cost 10%

Overhead Cost 10%
201
Floor Plan
Figure 4.1
GROUND FLOOR PLAN
202
Figure 4.2
SECOND FLOOR PLAN
203
Figure
Figure 4.5 4.4
4.3
GROUND
SECOND
GROUNDFLOOR
FLOOR
FLOORWATER
WATER LINE
LINE LAYOUT
LIGHTING LAYOUT
PLAN
204
205
Figure 4.6
SECOND FLOOR LIGHTING
LAYOUT
206
Figure 4.7
FRONT ELEVATION
207
Figure 4.8
FRONT AND LEFT SIDE
ELEVATION
208
Figure
Figure 4.9
4.10
GROUND
SECONDFLOOR
FLOORPLAN
PLANW/
W/3D
3DDRAWING
DRAWING
209
210
Figure 4.11
FRONT ELEVATION W/ 3D
DRAWING
211
Figure 4.12
LEFT SIDE ELEVATION W/ 3D DRAWING
212
Figure 4.13
LONGITUDINAL SECTION
213
Figure 4.14
CROSS SECTION
214
Figure 4.15
VIEW FROM TOP LEFT (GROUND FLOOR)
215
Figure 4.16
VIEW FROM TOP LEFT (SECOND FLOOR)
216
Figure 4.17
PERSPECTIVES (EXTERIOR)
217
Figure 4.18
PERSPECTIVES (INTERIOR- GROUND
FLOOR)
218
Figure 4.20
PERSPECTIVES (INTERIOR- SECOND
FLOOR)
219
Figure 4.21
PERSPECTIVES (BALCONY- SECOND
FLOOR)
220
221
222

Establishing A Student

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Establishing A Student

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ESTABLISHING A STUDENTS GARAGE IN

MENDIOLA STREET, MANILA CITY

the Faculty of the School of Nutrition and Hospitality Management

Centro Escolar University- Manila

Of the Requirements for the Degree

Bachelor of Science in Hotel and Restaurant Management

Curabo, Ruby Anne Mison, Vincent

Geronimo, Patricia Vianca Nerviza, Zoe Alexandra

Lansangan, Hanie Lorraine Pilapil, Heidi

Tan, Alexandra Kristel

Buffer Cost 10%

Overhead Cost 10%

Tax/ Value Added Tax 12%

Studying is never that easy. You have to face exams, answer

factors affect the students' willingness and determination to do school

For these reasons, the researchers have developed a cafe named

Students' Garage which will provide the students an academic-friendly

Background of the Study

Overhead Cost 10%

Tax/ Value Added Tax 12%

the different universities most especially Centro Escolar University, San

Beda College, La Consolacion College Manila, College of the Holy Spirit

to leave promptly after eating which can be very useful to students

reviewing their lessons and doing projects.

Statement of the Problem

1. What are the products and services will be offered?

2. Who will be the target market of the proposed business?

3. Where should the proposed business be located?

4. What should be the price for the proposed product/

Buffer Cost 10%

Overhead Cost 10%

Tax/ Value Added Tax 12%

1. Who will manage and operate the proposed business?

2. How many key personnel needed to the proposed business?

3. How much should be the salary of the employees?

4. What are the benefits to be given to the employees?

5. What are the policies to the implemented in recruiting,

hiring, training, and terminating of employees?

1. How much is the total project cost?

2. How many hours of operation per day?

3. What is the volume of production per day?

4. What is the volume of the plant size?

Buffer Cost 10%

Overhead Cost 10%

Tax/ Value Added Tax 12%

1. How much capital is need for the proposed project?

2. What is the profitability ratio?

3. What is the percentage (%) of profit return on investment?

4. What is the Average Payback Period?

5. Socio- Economic Aspect

1. What are the economic contributions of the proposed

business to the community and as well as the society as a whole?

Buffer Cost 10%

Overhead Cost 10%

Tax/ Value Added Tax 12%

1. Identify the products and services of the caf.

2. Identify the target market of the caf.

3. To determine the strategic marketing.

4. To determine the price for the proposed product of the caf.

5. Identify the promotional strategies used in the target market.

1. Identify who will manage and operate the propose business

3. Determine the salary of the employees

4. Determine the benefits to be given to the employees