Culinary Analysis FinalCapstone

De La Salle-College of Saint Benilde
School of Hotel, Restaurant and Institution Management
Arellano corner Estrada Street, Manila 1004, Philippines
CADAN RESTAURANT
8 Missouri St, San Juan, Metro Manila 1503
(02) 8238 5069 / (02) 8245 7772
Email: cadanrestaurantph@gmail.com
Official website: cadanrestaurant.com.ph
SUBMITTED BY:
Daya, Aldrich Louie

Dela Roca, Carl
De Leon, Abbygale
Galvez, Nicolo
Geli, Dannecka Jayne
A Capstone
Submitted in partial fulfillment of the requirements in
CULISYS (Culinary Arts Information Systems)
3rd Term, SY 2020-2021
August 2021
Devised by: Teddy S. Manansala, R.N.D., Ph.D.

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Copyright © 2021 De La Salle-College of Saint Benilde. All rights reserved.

OVERVIEW
CADAN Restaurant established 2021 offers Filipino dishes which is

the perfect place to be for people who wants to experience Filipino Culture
by trying out different Filipino dishes. Inspired by the initial letter
of each member’s first name, CADAN was created.
Each dish is good for 2-3 people, a typical serving for Filipino restaurants.
Store hours:
9:00 AM to 9:00 PM

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ORGANIZANIZATIONAL CHART

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JOB DESCRIPTION
Owner:
Responsible for the daily operations of a restaurant as well as its overall direction, profitability, and
reputation.
Restaurant Manager:
Ensure restaurants run smoothly and efficiently. They seek to provide customers with pleasant
dining experiences that live up to brand standards. Their efforts, which include
effectively managing employees, are ultimately geared towards safeguarding the profitability of
the restaurant.
Finance Manager:
Advise clients on appropriate business planning and help in decision making processes to ensure
that businesses are financially successful. This might involve advising on investments, and savings.
Admin and HR Manager:

Forming and maintaining employee records. Updating databases internally, such as sick and
maternity leave. Preparing and amending where necessary HR documents, i.e. employment
contracts and recruitment guides. Reviewing and renewing company policies and legal compliance.
Executive Chef:
Executive chefs oversee all kitchen staff, food preparation and cooking activities in a facility or for
several restaurants in an establishment or chain.
Assistant Chef
Responsible for preparing food, plating dishes, storing food, testing recipes, maintaining supplies,
and keeping the cooking area clean and organized.

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Line cook:
Prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen
running smoothly. Some of their key duties and responsibilities includes preparing food, cleaning
and cutting the ingredients and cooking main dishes, desserts, appetizers, and snacks.
Server:
Takes orders, answers questions about the menu and food, sells the restaurant's food and drinks,
takes payment, communicates orders with the kitchen staff, seats customers, and helps with
customer service and cleaning.
Dishes:
Washes all wares including pots, plans, flatware, and glasses, by hand or using dishwashers.
Correctly places and stores clean equipment, dishes, and utensils in assigned storage areas. Stocks
serving stations, cupboards, refrigerators, and other assigned areas with necessary dishes and
utensils.

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MENU

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STANDARDIZED RECIPES
Recipe Name: Dynamite Lumpia Category: Appetizer Recipe number: 1
By: Aldrich Louie Daya
For ___3____ servings Directions:

Ingredients
Weight Measure Prepare the ground pork stuffing by heating 3 tablespoons oil in a pan. Saute garlic and onion until the latter
softens. Add ground pork. Saute until medium brown. Season with salt and ground black pepper. Remove from
long green pepper 8 pieces the pan and put on a large bowl. Let it cool down. Beat 1 piece of egg and pour into the cooked ground pork.
Mix well. Set aside.
cheddar cheese 113.4 g
2. Slice one side of the peppers lengthwise all the way to the bottom. Remove the seeds by gently scraping
lumpia wrapper 8 pieces using a small spoon or a butter knife. Set aside.
3. Slice the cheddar cheese into long pieces. Stuff individual slices of cheese into each pepper. Scoop the
cooking oil 448 g cooked meat mixture and stuff into the chili peppers. Make sure that there is enough meat.
ground pork 170.1 g 4. Wrap the stuffed peppers in lumpia wrapper.
5. Heat 2 cups of oil in a pan. Fry each piece of dynamite lumpia in medium heat for 2 minutes per side or until
onion minced 1 piece lumpia wrapper turns golden brown. Note: you may fry longer if needed.
garlic crushed and 3 cloves 6. Remove from pan and place over a wire rack. Let it cool down. Arrange in a serving plate and then serve with
minced your favorite condiment. Share and enjoy!
Egg 1 piece
cooking oil 28.3 g
Salt and ground black

pepper to taste
Meal pattern contribution (based on serving

Serving size and yield Cooking time and temperature
size)
Meat/meat alternates (ounce

Oven type
Serving size: Temperature Time equivalents):
For sharing Conventional: Grains (ounce equivalents):
Convection: 2 mins Fruits (cups):

Yield:
3 people Vegetables (cups):

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Nutrients per serving
Total fat Cholesterol (milligrams 135m 306m 1.2

Calories 563kcal (g) (mg)) g Sodium (mg) g Iron (mg) mg
Protein (grams Saturate Vitamin D (international units Potassium 285

(g)) 21g d fat (g) 14g Total sugars (g) 1g (IU) (mg) mg
Trans fat 303m

Carbohydrate (g) 6g (g) Dietary fiber (g) Calcium (mg) g

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Recipe Name: Baked Mussels with Sweet Chili-Mayo Topping Category: Appetizer
Recipe number: 2
By: Abbygale De Leon
For 3 servings
Ingredients Directions:
Weight Measure 1. Combine mayonnaise, cheese, sweet chili sauce, green

onions, and lime juice in a bowl. Gently stir until corporated.
Mayonnaise 170 grams kilogram
2. Spoon 6 grams (1 teaspoon) of the mixture on each shell
Cheese, cheddar, shredded 45 grams grams and spread to fully cover the mussel.
Sweet Chili Sauce 25 ml grams 3. Arrange in a single layer on aluminum foil or parchment-
lined baking sheet.
Green Onions, chopped 12 grams grams
4. Bake in the oven for 10-15 minutes at 375 F or 190 C until
Lime Juice 5 ml grams the surface is golden brown and bubbly.
5. Serve immediately
Mussels, half shell, thawed 15 pcs grams
Serving size and yield Cooking time and temperature Meal pattern contribution (based on serving size)
Meat/meat alternates (ounce

Oven type
Temperature Time equivalents):
Serving
size:
Convention
Grains (ounce equivalents):
al:
Yield: 3 Convection: Fruits (cups):
Cholesterol (milligrams
Calories Total fat (g) (mg)) Sodium (mg) Iron (mg)
Protein (grams Saturated fat Potassium

(g)) (g) Total sugars (g) Vitamin D (international units (IU) (mg)
Carbohydrate
(g) Trans fat (g) Dietary fiber (g) Calcium (mg)

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Recipe Name: Grilled Stuffed Tilapia Category: Main Fish Recipe number: 3
By: Carl Dela Roca
For 3 servings Directions:
Ingredients
Weight Measure 1. Wash the tilapia well, rinse all the bloody parts. And make 2 or
3 slits across the body on both sides of the fish also slice open
Whole Tilapia Fish 1/2 kilogram the belly part of the fish. Pat dry.
Tomatoes, Diced 364 grams 2. Rub the body with salt and pepper then let it rest.
3. In a mixing bowl, combine the Red bell pepper, onion, garlic,
Red Bell Peper, Diced 280 grams ginger and scallions. Add salt and pepper to taste. Mix.
4. Stuff each fish with the mixture
Onion, Chopped 150 grams
5. Place the fish to the foil
Garlic, Minced 10 grams 6. Add the butter on the fish
Ginger, Minced 2 grams 7. Roll the foil to the fish and make sure that there is no opening
for the juice of the fish to not come out.
Butter, Unsalted 14.25 grams 8. Place the fish to the oven griller in 375°F for about 20 – 25
mins
Scallions, Chopped 30 grams
9.Serve the fish
Salt, Himalayan 0.36 grams
Pepper, Ground 0.36 grams
Meal pattern contribution (based on

serving size)
Temperatu Meat/meat alternates (ounce

Oven type
Servin re Time equivalents):
g size: 500/3 = 166.67
Conventio
=165g nal:
Convectio 20 – 25
Yield: Fruits (cups):
3 n: 165°F mins

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Protein (grams Saturated fat Vitamin D (international units Potassium

(g)) (g) Total sugars (g) (IU) (mg)
Carbohydrate

11

Recipe Name: Braised Pork Belly Adobo Category: Main Pork Recipe number: 4
By: Nicolo Galvez
For 3 servings DIRECTIONS:

Ingredients
Weight Measure
Skin Pork belly 170 g
Kosher Salt 15g
Black ground pepper ½ tbsp
Sugar ¼ tbsp
Garlic 2 cloves
Bayleaves 1
Soysauce 60 ml
Canola Oil ½ tbsp
Bay leaf powder ¼ tbsp
Vinegar 20 ml
Coconut milk 40 ml
Water 20 ml

serving size)

Oven type
Servin re Time equivalents):
g size: 500/3 = 166.67
Conventio
=165g nal:
Convectio 20 – 25
Yield: Fruits (cups):
3 n: 165°F mins

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Protein (grams Saturated fat Vitamin D (international units Potassium

(g)) (g) Total sugars (g) (IU) (mg)
Carbohydrate

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Recipe Name: Maja Blanca Category: Dessert Recipe number: 5
By: Dannecka Jayne Geli
For 3 servings DIRECTIONS:

Ingredients
Weight Measure 1. Combine Nestle All Purpose Cream, Condensed Milk, Coconut
Milk, Corn Kernels, and Cornstarch in a heavy bottom pot.
Nestle All-Purpose Cream 125 ml 1 Pack
2. For two minutes, mix well with a spatula.
Water 119 ml ½ Cup 3. Bring to a simmer while continuously stirring making sure
Condensed Milk 60 ml ¼ Cup nothing is sticking at the bottom and on the sides.
4. Cook until very thick but still spreadable. (10-15mins)
Coconut Milk 118 ml ½ Cup
5. Brush a clean container with oil.
Corn Kernels 60 g ¼ Cup 6. Pour Maja Blanca mixture and spread evenly.
Cornstarch 45 g 3 tbsp 7. Grate cheese on top.

8. Let cool and refrigerate before serving.
Vegetable Oil 5 ml 1 tsp
Cheddar Cheese, diced 120 g ½ Cup

serving size)

Oven type
re Time equivalents):
Serving size:
Conventio
180 g nal: 300 ° F 35-40mins
Convectio
Fruits (cups):
Yield: n:
3 pax Vegetables (cups):

14

Protein (grams Saturated fat Vitamin D (international Potassium

(g)) (g) Total sugars (g) units (IU) (mg)
Carbohydrate

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MASTER DATA
OVER GROUP MAJOR GROUP
ITEM GROUP

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ARTICLES

17

COST CENTERS

18

RECIPE
Part 1

19

Part 2

20

RECIPE GROUPS

21

SUPPLIERS GROUP

22

SUPPLIERS PROFILE

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PRICE QUOTES
EVER SUPERMARKET
PUREGOLD SUPERMARKET
WALTERMART SUPERMARKET

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REQUISITION

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MENU FOOD COSTING AND PRICING
Menu Item Maja Blanca- Dessert Date: August 6, 2021

Number of Servings 100 Size: 120 grams per Serving
Cost per Serving P129 Selling Price P185.00 Food Cost % 32
Recipe Quantity (EP) Cost

Total
Yield Cost
Ingredients Weight Volume Count APC/Unit EPC/Unit
%
Nestle All-Purpose P58.00

2.5 L 10pcs. 93 53.94 539.40
Cream E
Condensed Milk 1.5 L 12pcs. P56.00 90 50.4 604.8
Coconut Milk 2L 10pcs. P61.00 89 54.29 542.9
Corn Kernels 2kg 10pcs. P35.00 94 32.9 329
Cornstarch 2 kg 10pcs. P37.00 90 33.3 333
Vegetable Oil 950mL 5pcs. P92.00 89 81.88 409.4
Cheddar Cheese 825g 5pcs. P50.00 96 48 240

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TOTAL RECIPE COST P2,998.50

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REFLECTIVE ESSAY
Learning new things has its own sets of perks which brings success and helps us become a better version of
ourselves. To be honest, I really gained a lot by learning new skills in Culinary Analysis and knowing the basics
of POS System. I was worried at the beginning of the term because I thought this subject would be very
complicated. But Chef Teddy Manansala guide us all throughout the term and with that, I was able to adapt
and understand clearly.
With POS System you can easily check the data about a product that you’ve encoded, it has the ability to save
information about your inventory status and your sales status, and it can actually save you time because the
system continually tells you how much a specific product has sold and exactly inform you on what you have in
stock. Based from what I understood, this allows the POS system itself to submit orders to the suppliers when
the inventory is nearly empty. Therefore, there is no need to have an employee spending time on doing it. Also,
when a customer needs information about a specific product, the seller can check it quickly in the programme.
Reducing the waiting time for the customer will improve the level of customer service you can offer.
To summarise, I can say that a POS system makes your business more cost-focused, gives you a greater
insight into revenues, make you save time, improves the relation with the customer and uses previously
recorded data to create economic objectives. I really enjoyed every session because I get to explore another
part of the POS system. I actually don’t know anyone from the class, but Chef Teddy assigned us with our
groupings for the upcoming projects and some of the activities and I’ve learned that I work well in a group and
it is very beneficial to my learning.
Last but not the least,
I want to take this opportunity to thank you Chef Teddy for a wonderful term! 😊

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REFERENCES
Assistant Chef Resume Examples. JobHero. (n.d.). https://www.jobhero.com/resume/examples/culinary/assistant-chef.
Dishwasher. SHRM. (2020, February 28). https://www.shrm.org/resourcesandtools/tools-and-samples/job-

descriptions/pages/dishwasher.aspx#:~:text=Washes%20all%20wares%20including%20pots,with%20necessary%2
0dishes%20and%20utensils.
Square. (n.d.). What Is a POS System And How Does It Work? Square. https://squareup.com/us/en/townsquare/what-
pos-system#:~:text=A%20POS%20system%20allows%20your,cash%20register%20at%20a%20store.

29

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De La Salle-College of Saint Benilde

School of Hotel, Restaurant and Institution Management

Arellano corner Estrada Street, Manila 1004, Philippines

Daya, Aldrich Louie

Submitted in partial fulfillment of the requirements in

CULISYS (Culinary Arts Information Systems)

3rd Term, SY 2020-2021

Devised by: Teddy S. Manansala, R.N.D., Ph.D.

Copyright © 2021 De La Salle-College of Saint Benilde. All rights reserved.

School of Hotel, Restaurant and Institution Management

Arellano corner Estrada Street, Manila 1004, Philippines

CADAN Restaurant established 2021 offers Filipino dishes which is

by trying out different Filipino dishes. Inspired by the initial letter

of each member’s first name, CADAN was created.

Devised by: Teddy S. Manansala, R.N.D., Ph.D.

Copyright © 2021 De La Salle-College of Saint Benilde. All rights reserved.

School of Hotel, Restaurant and Institution Management

Arellano corner Estrada Street, Manila 1004, Philippines

Devised by: Teddy S. Manansala, R.N.D., Ph.D.

Copyright © 2021 De La Salle-College of Saint Benilde. All rights reserved.

School of Hotel, Restaurant and Institution Management

Arellano corner Estrada Street, Manila 1004, Philippines

Admin and HR Manager:

Devised by: Teddy S. Manansala, R.N.D., Ph.D.

Copyright © 2021 De La Salle-College of Saint Benilde. All rights reserved.

School of Hotel, Restaurant and Institution Management

Arellano corner Estrada Street, Manila 1004, Philippines

Devised by: Teddy S. Manansala, R.N.D., Ph.D.

Copyright © 2021 De La Salle-College of Saint Benilde. All rights reserved.

School of Hotel, Restaurant and Institution Management

Arellano corner Estrada Street, Manila 1004, Philippines

Devised by: Teddy S. Manansala, R.N.D., Ph.D.

Copyright © 2021 De La Salle-College of Saint Benilde. All rights reserved.

School of Hotel, Restaurant and Institution Management

Arellano corner Estrada Street, Manila 1004, Philippines

Recipe Name: Dynamite Lumpia Category: Appetizer Recipe number: 1

By: Aldrich Louie Daya

For ___3____ servings Directions:

cooking oil 28.3 g

Salt and ground black

Meal pattern contribution (based on serving

Meat/meat alternates (ounce

For sharing Conventional: Grains (ounce equivalents):

Convection: 2 mins Fruits (cups):

Devised by: Teddy S. Manansala, R.N.D., Ph.D.

Copyright © 2021 De La Salle-College of Saint Benilde. All rights reserved.

School of Hotel, Restaurant and Institution Management

Arellano corner Estrada Street, Manila 1004, Philippines

Nutrients per serving

Total fat Cholesterol (milligrams 135m 306m 1.2

Protein (grams Saturate Vitamin D (international units Potassium 285

Trans fat 303m

Devised by: Teddy S. Manansala, R.N.D., Ph.D.

Copyright © 2021 De La Salle-College of Saint Benilde. All rights reserved.

School of Hotel, Restaurant and Institution Management

Arellano corner Estrada Street, Manila 1004, Philippines

By: Abbygale De Leon

Weight Measure 1. Combine mayonnaise, cheese, sweet chili sauce, green

Meat/meat alternates (ounce

For _3__ servings Directions: