Pointers in TLE 9

 Personal Entrepreneurial Competencies

(PECs)

Personal entrepreneurial competencies (pecs) 10. Committed– An entrepreneur always aim

- It refers to the key characteristics that a
successful entrepreneur should have in
order to be successful.
Example of pecs (TAKE NOTE: situational)
1. Quality Conscious – he is passionate to his
work and the words “pwede na” or that’s
good enough are not on his vocabulary
2. Problem Solver – He identifies a problem in
the business, analyze the causes and puts
into action the best solution.
3. Self Confidence - he has a trust in attaining
success in the business
4. Innovative - he is open minded to new
methods of improving food they offer.
5. Environmentalist – He is practicing
Environment Management Service (EMS
6. Sociable - he has a good relationship with
his customers and employees.
He loves to smile and has a social etiquette.
7. Goal Oriented – his dream came true
because of her goal setting: SMART
(Specific – Measurable – Attainable – Realistic –
Time bound)
8. Organized - keen with his business records
like the cash in and out statement,
inventories and always has a plan before
doing things.
9. Courageous - have the guts to start a small
business from the scratch and become big.
for excellence under his undertakings.
Surverying the environment and market
- The environment plays an important role in
determining the type of business to be put
up. Before putting up a food business, it is
important to conduct a survey of the
probable customers, available supplies and
other types of businesses in the area
Factors to be considered in pursuing a business in
commercial cooking:
1. . Manpower – Hire enough workers with the
right training and attitude.
2. Skills – in managing the business, the owner
and workers should have appropriate and
adequate training and knowledge
3. Capital – Money is an important factor. The
amount of capital invested affects the size
of the business.
4. Technology – doing research for new
products and services should be continuous
to improve the satisfaction of the customers
5. Markets – do a market survey about the
needs and wants of the consumers and
their profile
6. Available supplies – should have a steady
supply of raw materials so that the food
costs will be kept at a minimum
s.w.o.t analysis
- A study undertaken by an organization to
identify its internal strengths and weaknesses,
as well as its external opportunities and threats
 Strength, weaknesses, opportunities, and
threats.
d. How much they’re willing to spend on your
product?

Bench marking

- Evaluate or check (something) by

comparison with a standard
-
a. What are the things you can offer that other
products do not have?
b. What makes their products (leading brands)
better

Lesson 2: table setting

Table setting- Or place setting refers to the way to

Business plan:
set a table with.
- is a written description of
Table/silverwares- such as eating utensils and for a
your business' future, a document that tells
single diner is called a place setting. It is also the
what you plan to do and how you plan to do
layout which the utensils and ornaments are
it.
positioned.
Steps in formulating a business plan:

1. Establish Product’s Profile

Why table setting is important?
2. Market survey
3. Bench marking 1. In an ideal world, every eating place is
4. Swot analysis carefully designed to connect the kind of
food being served to the architectural shell.
There are a handful of eating
Establish products’ profile establishments around the globe that really
follow this. More often, restaurants create
a. Name of the business/product an atmosphere by the way they set the
b. Location (place of production) table.
c. Ingredients of the product
d. Size/weight of the product per serving
e. Signature tagline / slogan
2. These settings are important to make
customers feel welcomed and ensuring that
they are comfortable.
Market survey – ( needs and wants of the
community) 3. Table settings set expectations in
a. Dividing and allocating their budget customer’s minds. These are related to
according to things they buy.
b. Example of the same product that they (a) service style
buy. (eg. Service by course vs. buffet style set up)
c. Willingness to buy your product.
 (b) quality of the food

(a more elaborated set up automatically ups

consumer expectations)

4. an immaculately set table demonstrates

uniformity and consistency of the eating
establishment. More importantly, it
showcases that cleanliness and hygiene are
utmost priority.

5. Table settings must be complete; having all

the necessary tableware, centerpieces,
napkins and condiments. This makes the job
easier during service and ensures customers
are not left waiting for silly things. Based on
nature of menu items, for customer
comfort, use of waiter situations or fridges
and freezer is recommended. These could
then be brought at a suitable time during
the meal, to avoid cluttering the table and
thus hampering the overall experience.