Crave Bistro

LYCEUM OF THE PHILIPPINES UNIVERSITY CAVITE
Feasibility Study
“CRAVE BISTRO CAFÉ’
Restaurant Management and Development

Submitted to: Ms. Rosalie C. Clave
College of International Tourism and Hospitality Management
Lyceum of the Philippines University Cavite
In Partial Fulfillment
Of the Requirement of the Degree
Bachelor of Science in International Hospitality Management
Cruise Line Operations in Hotel Services
Abad, Jim
Aguillon, John Artem
Briones, Jeanette
Ferma, Clarisse
Fernandez, Maria Judea
Gatchalian, Kathleen Louise
Manalaysay, Shaine
Palas, Nica
BS IHM with specialization in Cruise Line Operations in Hotel Management

CLHS 301
COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

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TABLE OF CONTENTS
Page
TITLE PAGE .................................................................... i
TABLE OF CONTENTS .................................................................... ii
CHAPTER I
CHAPTER II
A. .................................................................... ix – xiii
CHAPTER III
CHAPTER IV
CHAPTER V
.................................................................... xix

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I. Introduction
The propose of the study is to determine the feasibility of opening a quick service
restaurant. Initially the plan was to conduct a business plan which is the Crave Bistro
Cafe that located in Cavite area but after a careful considerating carrying out a feasibility
study was seen to be more viable study on this subject
Based on observation, coffeeshops is very in trend nowadays because mellenials

nowadays tend to find a slot where they could gather and chill. Making this kind of
business is a perfect hit because it provides nice ambiance and foods that you cant get
enough of it.
Crave bistro is a cozy bistro coffeeshops, the business is a sole proprietorship operating
under entrepreneur Kath gatchalian. Crave is located in Cavite area. The restaurant
features a full menu with affordable prices. Our dishes is more on Asian cuisine that
everyone must enjoy it.
We named our bistro crave because we assure that our customers will feel crave once
they see our foods, we believe every meal is special, and that’s why we prepare and serve
every dish with care,pride and passion. Dining in our bistro cafe should be special and it
should make our customers special.
A. General Objective of the Study

The objective of this study is to know if there’s a possibility to grow up or to be
successful even if its a small restaurant. And also, to know the things we should do when
we encounter conflicts between the customer's complaints.
The main reason why we started a business is to have investment and extra income.
Nowadays, restaurants have always played an essential role in the business, social,
intellectual and artistic life of a thriving society. The strength of our restaurant is it has
affordable prices. We have free facilities and parking spaces it is also accessible for the
customers because it is easy to find. The weaknesses of our restaurant is that competitors
can offer similar menu, poor service quality and management, and our restaurant has no
branches. The opportunities of our restaurant is to expand packaged offer, revise and
refresh the menu. And also the threats that we may encounter is that the larger
competitors get majority of market share and more famous brand name, price competition
with other restaurant and bad testimonials from the customers. But despite of these
negative situation we may encounter, what we could do is to pursue it with all our hearts
and give our best to make it possible.

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B. The Importance of the Study
The important of this study is to know how to operate a restaurant, how to manage and
the opportunity we might encounter. In our society restaurants have always played an
essential role in the business, social, intellectual and artistic life, the major events of life,
personal and professional, are celebrated in restaurants even if traditionally we do
cooking in house, but because they are preoccupied with work outside their homes, many
of them buy cooked food, have them delivered or just dine out. Because of today’s fast-
paced lifestyle, ready-to-cook and ready-to-eat meals have become greatly in demand.
The food service industry is sought after by a growing number of people who want to
have filling meals in the shortest time and at the most reasonable price.
Also it’s important to study and to know how our costumer fulfill their satisfaction of our
service because customer satisfaction is the measurement will help you increase revenue,
reduce churn, boost customer lifespan and create more advocates. Treat Customers Like
You Would Want to Be Treated , Remember that your customer wants to see the sunny
side of you and your business, so have your filter on and put yourself in their shoes.
Hotel and restaurant management success is based on the ability to understand the
psychological underpinnings of the hospitality business. The ability and personalities that
are suitable for different positions in restaurants because it is the key to the success of
these businesses. It’s also important that anyone employed in the restaurant management
field understands the importance of keeping up with the latest developments in the
industry. It is especially important to focus on innovations that will make you more
competitive in the areas where it matters.
Entrepreneurs/Future Investors
Kathleen Louise Gatchalian
Students/Future Researchers
Abad, Jim
Aguillon, John Artem
Briones, Jeanette
Ferma, Clarisse
Fernandez, Maria Judea Karis
Gatchalian, Kathleen Louise
Manalaysay, Shaine
Palas, Nica
Government/Community/Economy
Dasmarinas City Cavite Government
Customers/Consumers
Mellenials, Students, Medium Income Individuals

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C. Schedule of Activities
(GANTT CHART)
NAME OF ACTIVITIES DATE PREPARATION PREPARED BY

Create a concept of a Month of January Group of Gatchalian
restaurant
Creating mission,vision and Month of January Nica Palas
objectives
Creating a logo of a Month of January Jim Abad, Artem Aguillon
restaurant
Creating a uniform for the Month of January Jim Abad, Artem Aguillon
staffs
Creating a company Month of January Kathleen Louise Gatchalian
description
Menu Costing/Selection First week of February Jeanette Briones
Menu Layout First week of February Jim Abad, Artem Aguillon
Price of the equipments First week of February Nica Palas

and their functions
Standard Operation First week of February Group of Gatchalian
Procedures
Creating an Introduction Month of March Kathleen Louise Gatchalian
General Objectives Month of March Shaine Manalaysay, Judea

Fernandez
Staff Scheduling Month of March Kathleen Louise Gatchalian
Project background Month of March Group of Gatchalian
Technical Analysis Month of March Briones,

Fernandez,Gatchalian
Market Analysis Month of March Manalaysay, Ferma, Abad
Staff Scheduling Month of March Kathleen Louise Gatchalian
Personnel Analysis Month of March Briones, Fernandez,

Gatchalian

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I. Project Background
A. Proposed Name of the Business

CRAVE BISTRO CAFÉ
B. The Concept
Crave Bistro Café is a Modern Classic Restaurant and the menu is
more on Filipino foods with a twist. Our cafe can give you a
satisfaction for the foods you will choose because of its authentic
ingredients of the filipino recipes. The ambiance is good where you
can feel comfortable while eating, and the ambiance in our restaurant
is very modern classic that will give nostalgia to our customers. Our
Bistro Café is a Sole Proprietorship we only have 2 managerial
position in our café and this are the FNB Manager and the Executive
Chef and about the staff we have a 12 employees that ready to serve
you. Our company tagline is “Every bite takes you home”, it means we
assure to our customers that we will give our 100% best to service
them. Crave Bistro Café is open Monday-Sunday between 7am to
11pm.
CRAVE BISTRO CAFÉ COMPANY LOGO:
UNIFORM OF OUR STAFF:

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1.
2.
3.
1.) Type of Service and Operation

Crave Bistro Café is a quick service restaurant.
4. Menu Selection
CRAVE BISTRO CAFÉ MENU
Appetizer: Green Salad with Thousand

Island dressing – 85.67
Canon Balls – 16.94
Pasta: Creamy Angel Hair Pasta – 51.7
White meat: Garlic Chicken Wings – 15.14
Seafood: Chili Shrimp Hook – 143.72
Red Meat: Grilled Pork Chop – 84.7
Vegetables: Battered Vegetables – 26.95
Dessert: Bluth Frozen Banana – 25.14

Strawberry Shortcake – 47.7
5. Theme

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Our Bistro Café theme is all about Modern Classic that gives you a feeling of comfort
and relaxation. It gives you a nostalgic feeling because of of the design of our café with a
classic red and white color.The décor of our café are full of paintings creating artistic and
warm ambiance. We also have great music that moodens up the place you will surely
enjoy and be entertained with our classic theme. We serve classic and tasty foods that
will surely satisfy your cravings and taste buds with a fantastic view.You will surely
come back to our café because of our friendly staff and good service.
C. Mission, Vision, and Objectives
Mission
We aim to provide satisfaction in providing the best tasting Food items and drinks, as
well as customer and staff service
Vision
To be a well-known restaurant in Cavite area not only for our best café but also in
providing excellent service to our stakeholders
Objectives
The overall objective of this study is to determine whether the restaurant will be feasible
in return on investment after five years in service in a way that the customer will still be
satisfied with services they received.

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II. Site Selection
A. Site Description
The proposed project planned to start a business is in the part of Cavite,
along Congressional Ave. Road, Dasmariñas, Cavite. It is located near
Kadiwa Park. The place is also convenient from malls and other stores.
Size
Our Crave Bistro Cafe is 9 mtrs x 7 mtrs 2nd floor with 1 toilet and
bathroom plus 5 mtrs x 10 mtrs terrace.
a. Boundaries
The eastern part of Dasmariñas, we can find Barangay Burol which is
3 kilometers away from the city center. Four Barangays are located in
this district, these are: Burol I, Burol II, Burol III, Burol Main
B. Site Evaluation
(COMPLETE ADDRESS, NEARBY

ESTABLISHMENTS/COMPETITIORS, GARBAGE
COLLECTION SYSTEM, POTENTIAL TO MARKET, PARKING
SPACE if applicable)

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CRAVE BISTRO CAFÉ LAYOUT/FLOOR PLAN:

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a. Visibility
VISIBILITY FROM MAIN ARTERIES

The Crave Bistro Cafe can be seen along the Congressional Ave Road. If you’re
going to our café shop from walter highway you should turn right going to De lasalle
University gate 3 or kadiwa park. If you reach the stoplight you will see a crossing
road, If you turn right the way is going to Charbel and when you turn left the way is

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going to Salitran, and then on the other side of the road you will see the signage of
café-noy. Then if you have a car you need to U-Turn for you to be able to park in
front of our store.
b. Accessibility
From Bacoor
1. Ride a Bus going to Walter Mart Highway and then ride a jeepney going to
DBB-C
2. Get off the jeepney when you reach kadiwa park and walk across the street and
you will see our signage.
From Imus
1. Ride a jeep going to DBB-C
From Dasma Bayan

1. Ride a jeep going to DBB-C
From Trece
1. Ride a jeep going to Walter Mart Dasma
2. From Walter Dasma ride a jeep going to DBB-C
Transportation System
 For those customers who wants to go to Café noy, they may

also ride a tricycle, and ask the driver to drop them off to our
store.

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 For those who have cars, they could see our map in our
facebook page named “Café noy” for them to easily find our
store.
 From Monday-Tuesday
 10:00am-05:00pm
 From the right: 3,961 Vehicle
 From the left: 2,438 Vehicle
 4,853 Passers-by
 05:01pm-10:00pm
From Wednesday-Thursday10:00am-05:00pm
 05:01pm-10:00pm
 From the left: 4,329
 5,193
 From Friday-Saturday:
 10:00am-05:00pm
 05:01pm-10:00pm

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 From Sunday:
 10:00am-05:00pm
C. Local Area Evaluation
Land Area
Dasma Cavite located 30 kms. south of Manila and 12 kms from the provincial capitol,
the city is known as the “University Capital of Cavite” and classified as one of the most
competitive cities in the country today and the home of approximately 750,000 (2015)
peace-loving, hospitable and hardworking inhabitants. There are three (3) ecozones,
namely : First Cavite Industrial Estates (FCIE), Molave Compound and Dasmariñas
Technopark. It has a total of 638 kilometers road network. Officially the City of
Dasmariñas is the largest city in terms of population in
the province of Cavite, Philippines. According to the 2015 census, it has a population of
659,019 people. It is classified as "first-class" city in terms of income classification and
has a land area of 90.1 square kilometers (34.8 sq mi).
It is located 30 kilometres (19 mi) south of Manila. The growing congestion and outward
urban expansion of the Metropolitan Manila Area has led to rapid development of the
city. This inevitable growth is manifested by the influx of industries, the presence of large
educational and health institutions, and the growing number of subdivisions elevating its
economy.

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Kadiwa Park is located in Dasmarinas city Cavite, distance from manila is about 12 km.
Free entrance and it’s a tiny and quite park where you can stay and explore the artificial
beautiful birds, waterfalls, and different colored lightened with spotlights animals. Don’t
forget to bring with you your camera’s to take some selfie shots since taking picture in
the afternoon and evening brings you more better options to take good pictures. This
place is worth visiting if you’re interested.
Topography
TOPOGRAPHY SURVEY - Dasmariñas is partly lowland and partly hill. The

Poblacion itself is elevated. From an elevation of 80 meters at the Poblacion, the land
rises to 250 meters towards Silang. Generally, land near rivers and creeks are rugged.
Dasmariñas is outside the typhoon belt and has no fault line constraints. Further, it is
served by natural drainage system since it is traversed by several rivers and water
tributaries draining to the Manila Bay. The city has yet to experience floods.
Strongly sloping to elevated areas cover approximately 1,532.16 hectares or 18.61% of
the total area.These are dispersed among Burol, Langkaan, Paliparan, Salawag, Sampaloc
and San Agustin. Areas with slopes 10.1 to 18% cover about 575.72 hectares of land in
portions of Salawag, Salitran, Burol, and other parts. On the other hand, gently sloping or
undulating areas comprise merely 710.4 hectares or 8.62% of the total land area while
undulating areas with a slope of 2.6 to 5% account for the biggest percentage of 50.59%
of the total land area equivalent to 4, 165.64 hectares of land which are dispersed over the
municipality except Sabang and San Jose.
SUBSOIL CONDITIONS – Cavite is composed of several soil types according to soil

surveys conducted by the Bureau of Soils and Water Management (BSWM).
Classification of soil types in a specific area is a very important consideration in

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identifying its most fitted land-use. This way, utmost productivity can be achieved. The
lowland area of Cavite is generally composed of Guadalupe clay and clay loam. It is
characterized as coarse and granular when dry but sticky and plastic when wet. Its
substratum is solid volcanic tuff. Guadalupe clay adobes are abundant in the southern part
of Bacoor and Imus bordering Dasmariñas. The soil is hard and compact and difficult to
cultivate. Forage grass is advised for this type of soil. Hydrosol and Obando sand are
found along Bacoor Bay. The shoreline of Rosario, Tanza, Naic and Ternate are lined
with Guadalupe sand.
DRAINAGE PROBLEMS – The Drainage System of Congressional Avenue is
good which of the number of trees planted there which absorb water and helps keeping
the soil in place. The Project Area or Location is a flood free area.
General Area Evaluation
Geography
Dasmariñas City is about 8,234 hectares, 12 kilometers from Metro Manila or the
National Capital Region and 27 kilometers south of the center of the City of Manila. It is
bounded by the municipalities of Imus and Silang, both in Cavite at the north and south
respectively, at the east by the towns of San Pedro and Biñan by the side of Laguna and
Carmona and at the west, it is bounded by General Trias, also in Cavite and a little further
from this boundary is Trece Martires City.
Land area
Cavite is the smallest province in the CALABARZON region. Cavite occupies land area
of 1,427.06 square kilometers (550.99 sq mi) which is approximately 8.72 percent of
CALABARZON's total land area, 2.74 percent of the regional area and 0.48 per cent of
the total land area of the Philippines. The municipalities of Maragondon and Silang have
the biggest land areas comprising 165.49 square kilometers (63.90 sq mi) and 156.41
square kilometers (60.39 sq mi) respectively, while the municipality of Noveleta has the
smallest land area as indicated by 5.41 square kilometers (2.09 sq mi) or 0.38 percent of
the provincial total land area.
Population

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The population of Dasmariñas, was 659,019 people, with a density of 7,300 inhabitants

per square kilometre or 19,000 inhabitants per square mile.
From the original 643 inhabitants of the old Perez-Dasmariñas, the population grew and
so did the town. By 1888, there were already more than 4,576 people living in Perez-
Dasmarinas. Gradually, the economic life of the people improved. The inquilinos
(lessees) of the hacienda rose to become the middle class. Dasmariñas, 8,664 hectares
were all farmed in 1890 except for 3,770 hectares (including parcels at Gatdula and
Balimbing). Lessees paid the usual land rent base on the measurement of lowland and
upland riceland set up by the "uldog" (friar administrator) of casa hacienda de Salitran. In
the 1880s, there were 200 quinones of dry and 50 quinones of wet ricelands yielding
some 2,300 cavanas of palay, 5,000 piculs of mucavado sugar, 50 cavans of corn and
camote, 60 piculs of tao and 25 piculs of peanuts. Dasmariñas was a highly advanced
town where not only textiles from Batangas and Bulacan looms, but also imported
European cloth from Manila reached the town elites. Fish and other staple food however
still came from nearby towns. Surprisingly until 1880, there was no public market in the
town. There was a principal public dirt road in Perez-Dasmariñas that went to Silang
which was passable to all kinds of vehicle only during dry season, but reachable only by
foot and horseback during wet season. By 1870, mails from Manila were received at a
central station in Cavite Puerto where it was sorted. Mails were brought via Kawit, then
Imus then Dasmariñas.
CLIMATE
Dasmariñas's climate is classified as tropical. In winter, there is much less rainfall than
in summer. This climate is considered to be Aw according to the Köppen-Geiger climate
classification. The temperature here averages 26.9 °C. Precipitation here averages 1970
mm.

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At an average temperature of 28.7 °C, May is the hottest month of the year. In
January, the average temperature is 25.4 °C. It is the lowest average

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V. Personnel Analysis
A. Personnel/Manpower Requirements
Employment Requirements
Our process requires that all successful candidates submit the following pre-employment
requirements to Human Resources. Do take note that your employment with us is
contingent on passing all these requirements on time. For your reference, here are the
instructions on how to complete and when to submit the pre-employment requirements.
Click on the links below for easier navigation:
I. Pre-Employment Checklist
II. Bureau of Internal Revenue (BIR) a. BIR Form 1902 b. BIR Form 2305 c.
BIR Form 1905 d. BIR Form 2316
III. Social Security System (SSS) a. SSS Number b. SSS Loans
IV. Home Development Mutual Fund (HDMF) a. HDMF Number b. HDMF
Loans c. Transfer of Records
V. PhilHealth a. PMRF
VI. NBI Clearance
VII. Medical Clearance

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VIII. BDO ATM Application a. Requirements IX. Background Check a.

Requirements
To be submitted a day or two after signing the Job Offer:

 Diploma / Transcript of Records
 Certificate of Employment (from your last two (2) employers) To be submitted before
start date:
 5 pcs. 2x2
 Photocopy of valid IDs with 3 specimen signatures
 Stamped BIR Form 1905
 BIR Form 2316 (current year)
 Notarized Declaration of Earnings and Deductions (alternative for BIR Form 2316 if
with employer for the current year but 2316 is not yet available)
 Notarized Affidavit of No Employer / No Earnings for 2017 (alternative for BIR Form
2316, if with no employer for the current year)
 NSO Birth Certificate
 NBI Clearance
 SSS E-1 / SSS E-4 / Employee Static Print-out / SSS Number Slip
 BIR Form 1902 with requirements (if applicable)
 BIR Form 2305 with requirements
 Pag-IBIG Member’s Data Form / Loyalty Card / Transaction Card
 PhilHealth Member Registration Form with requirements  PhilHealth Member Data
Record / PhilHealth ID
 Dependent/s’ NSO Birth Certificate (if applicable)
Employment Process
Purpose
[Company Name] is committed to employing, in its best judgment, the best qualified
candidates for approved company positions while engaging in recruitment and selection
practices that are in compliance with all applicable employment laws. It is the policy of
[Company Name] to provide equal employment opportunity for employment to all
applicants and employees.
The appropriate authorization is required to initiate any action for an open position,
including any recruitment efforts, advertising, interviewing and offers of employment,
and is required to extend any offers of employment to any candidate.
Recruitment Process

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1. The hiring supervisor/manager submits an approved, completed requisition to the

HR department.
2. The HR department will assign a requisition number to assist in tracking and
reporting.
3. The HR department will contact the hiring supervisor to determine the most cost-
effective methods of recruitment and selection. Only the HR director is authorized
to approve expenditures relating to the recruitment of potential employees.
4. Potential recruitment sources include:
 Newspaper advertising.
 Internet advertising.
 Internet sourcing.
 Retained agency search.
 Temporary agency.
 Employee referral.
1. The HR department will submit resumes of qualified candidates to the hiring

supervisor/manager. The hiring manager will identify the most appropriate
candidates for interviewing.
6. The HR department will conduct telephone pre-screens of identified candidates.
Selection Process
This process applies for external hires only.
1. Hiring managers are responsible for conducting timely, effective interviews of

qualified candidates for open positions. The HR department is available to advise
hiring managers on interview techniques and final candidate selection.
2. The HR department will conduct reference checks and background checks on the
selected final candidate.
3. Upon the selection of the final candidate, the hiring manager and the HR
department will collaborate to develop an appropriate offer of employment
(including position title, compensation, etc.).
4. The HR department or hiring manager will extend the verbal offer of employment
to the candidate selected. The HR department will prepare a written offer of
employment for the candidate.

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5. Upon receipt of an offer letter signed by the candidate, the HR department will
close out the requisition on the tracking report.
Responsibility
The HR department is responsible for the overall management of the recruitment and
selection processes, including employment-related agency relationships, contract
negotiations and maintenance, and the processing of new requisitions, offers and
employees.
Termination
ART. 278. Coverage. - The provisions of this Title shall apply to all establishments or
undertakings, whether for profit or not.
ART. 279. Security of tenure - In cases of regular employment, the employer shall not
terminate the services of an employee except for a just cause or when authorized by this
Title. An employee who is unjustly dismissed from work shall be entitled to
reinstatement without loss of seniority rights and other privileges and to his full
backwages, inclusive of allowances, and to his other benefits or their monetary equivalent
computed from the time his compensation was withheld from him up to the time of his
actual reinstatement. (As amended by Section 34, Republic Act No. 6715, March 21,
1989).
ART. 280. Regular and casual employment. - The provisions of written agreement to
the contrary notwithstanding and regardless of the oral agreement of the parties, an
employment shall be deemed to be regular where the employee has been engaged to
perform activities which are usually necessary or desirable in the usual business or trade
of the employer, except where the employment has been fixed for a specific project or
undertaking the completion or termination of which has been determined at the time of
the engagement of the employee or where the work or service to be performed is seasonal
in nature and the employment is for the duration of the season.

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An employment shall be deemed to be casual if it is not covered by the preceding

paragraph: Provided, That any employee who has rendered at least one year of service,
whether such service is continuous or broken, shall be considered a regular employee
with respect to the activity in which he is employed and his employment shall continue
while such activity exists.
ART. 281. Probationary employment. - Probationary employment shall not exceed six
(6) months from the date the employee started working, unless it is covered by an
apprenticeship agreement stipulating a longer period. The services of an employee who
has been engaged on a probationary basis may be terminated for a just cause or when he
fails to qualify as a regular employee in accordance with reasonable standards made
known by the employer to the employee at the time of his engagement. An employee who
is allowed to work after a probationary period shall be considered a regular employee.
ART. 282. Termination by employer. - An employer may terminate an employment for

any of the following causes:
(a) Serious misconduct or willful disobedience by the employee of the lawful orders of
his employer or representative in connection with his work;
(b) Gross and habitual neglect by the employee of his duties;
(c) Fraud or willful breach by the employee of the trust reposed in him by his employer
or duly authorized representative;
(d) Commission of a crime or offense by the employee against the person of his employer
or any immediate member of his family or his duly authorized representatives; and
(e) Other causes analogous to the foregoing.
ART. 283. Closure of establishment and reduction of personnel.- The employer may
also terminate the employment of any employee due to the installation of labor-saving
devices, redundancy, retrenchment to prevent losses or the closing or cessation of
operation of the establishment or undertaking unless the closing is for the purpose of

xxiv
circumventing the provisions of this Title, by serving a written notice on the workers and
the Ministry of Labor and Employment at least one (1) month before the intended date
thereof. In case of termination due to the installation of labor-saving devices or
redundancy, the worker affected thereby shall be entitled to a separation pay equivalent to
at least his one (1) month pay or to at least one (1) month pay for every year of service,
whichever is higher. In case of retrenchment to prevent losses and in cases of closures or
cessation of operations of establishment or undertaking not due to serious business losses
or financial reverses, the separation pay shall be equivalent to one (1) month pay or at
least one-half (1/2) month pay for every year of service, whichever is higher. A fraction
of at least six (6) months shall be considered one (1) whole year.
ART. 284. Disease as ground for termination. - An employer may terminate the
services of an employee who has been found to be suffering from any disease and whose
continued employment is prohibited by law or is prejudicial to his health as well as to the
health of his co-employees: Provided, That he is paid separation pay equivalent to at least
one (1) month salary or to one-half (1/2) month salary for every year of service,
whichever is greater, a fraction of at least six (6) months being considered as one (1)
whole year.
ART. 285. Termination by employee. - (a) An employee may terminate without just
cause the employee-employer relationship by serving a written notice on the employer at
least one (1) month in advance. The employer upon whom no such notice was served
may hold the employee liable for damages.
(b) An employee may put an end to the relationship without serving any notice on the
employer for any of the following just causes:
1. Serious insult by the employer or his representative on thehonor and person of the
employee;
2. Inhuman and unbearable treatment accorded the employee by the employer or his
representative;

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3. Commission of a crime or offense by the employer or his representative against the

person of the employee or any of the immediate members of his family; and
4. Other causes analogous to any of the foregoing.
ART. 286. When employment not deemed terminated. - Thebona-fide suspension of

the operation of a business or undertaking for a period not exceeding six (6) months, or
thefulfillment by the employee of a military or civic duty shall not terminate
employment. In all such cases, the employer shall reinstate the employee to his former
position without loss of seniority rights if he indicates his desire to resume his work not
later than one (1) month from the resumption of operations of his employer or from his
relief from the military or civic duty.
B. Organizational policies and regulations
Policies and Regulation

1. ) Employees are required to wash their hands every 30 minutes and prior to their duty,
after using the Comfort room and/ or handling any cleaning tool or when hands have
been exposed to contamination. You should also sanitize your hands every 30 minutes.
2.) You should punch your own swipe card or use your own finger on biometric system
when punching in/out for duty/ break.
3.) The restaurant telephone is for business purposes only. Request permission before
using the restaurant telephone to make personal phone calls.
4.) You should report any injury or accident to the manager on duty immediately at the

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time the accident occurred.
5.) There will be no objections to Crew members dating one another as long as it does not
interfere with restaurant operations. Management employees are not allowed to date crew
or fraternize with hourly paid employees.
6.) Before any crew can report to work again after illness, the Crew should secure a
medical certificate from the accredited clinic and cannot work until this is provided.
7.) No product is to be taken from the restaurant unless paid of or eaten in the
compliance to our food safety procedures.
 Food storage: Food must be stored separately and labeled by date received. The
first items received must be the first items used. The facility must also have a
working thermometer, and refrigeration must be below 40 degrees Fahrenheit.
Anything above 40 degrees allows bacteria to grow.
8. ) You are required to observe personal neatness and proper uniform at work
8.) You are not allowed to have in your possession your cellphone while on duty
9.) Any form of customer complaint received should be reported to the Manager.
10.) You should not smoke while on duty and in unauthorized places.
11.) You are expected to be in complete and clean uniform when you report to work.
Crew uniforms must be worn properly while on duty.
12.) Only one pair of stud earring are allowed to be worn by women. Necklace can also
be worn but should be hidden under the uniform. No other accessory is allowed to be
worn while on duty.
13.) Men are not allowed to grow their mustache and stubbles should be shave as soon as
noticeable
14.)Employees are not allowed to wear slippers, athletic shorts or sleeveless undershirts

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within the restaurant

15.) All employees should have clean hands and short fingernails. Nail polish is not
allowed.
Failure to follow the Neatness and Uniform policies and guidelines will be subject to
progressive disciplinary action as follow:
1st offense - Written warning

2nd offense - 3 days suspension
3rd offense - 5 days suspension
4th offense - 7 days suspension
7th offense - Termination

xxviii
General violations
1) Time and Temperature
Always keep cold foods below 40° F and hot foods above 140° F. When cooling
hot food down or warming up foods, do this as quickly as possible.
2) Food Storage
Do your best to keep similar items stored above and below each other, but if you
must store different items vertically, do it in this order from top to bottom:
1. Raw Vegetables
2. Cooked Vegetables
3. Cooked Meats
4. Cooked Seafood
5. Raw Seafood
6. Raw Beef
7. Raw Pork
8. Raw Chicken
3) Cross Contamination
Have hand wash stations on your cooking line and that cooks use the proper
utensils for each item.
4) Personal Sanitation
Make sure hands are washed with proper anti-bacterial soap and hot water,
scrubbing up to the elbows and under the nails with a nail brush for 20 seconds. A
common trick to make sure you’ve scrubbed for the right amount of time is to sing the
happy birthday song twice.
Ensure that cooks are in clean clothing that has been washed daily. In a perfect
world, they would change into a uniform at your facility, and then leave it at your facility
to cut down on bringing in external contaminants. Also, watch out for stagnant water.
5) Chemical Usage and Storage
Make sure operators and know how to properly sanitize their work space, not just
clean it. Too often I see cooks doing things wrong, then I check with management and
they don’t even know proper usage and procedures.
Basic Responsibilities and (TYPE OF BUSINESS) Policies

There are some working conditions unique to the business. Here are some of the basic
ground rules at the (TYPE OF BUSINESS )for the employees’ compliance
EMPLOYEE MEAL AND BREAK POLICY

The normal hours of work of any employee shall not exceed eight hours a day. Hours
worked shall include all time during which an employee is required to be on duty or to be
at a prescribed workplace and all time during which an employee is suffered or permitted

xxix
to work. Rest periods of short duration during working hours shall be counted as hours
worked.
MEAL PERIODS
The employees will be given not less than 60 minutes time-off for their regular meals.
During day shifts this is usually at 12:00pm
RESIGNATION AND REHIRE
REHIRE
Eligibility for Rehire Employees who completed their company introductory period and
who were part of a reduction in force, as well as those employees who voluntarily
resigned, will be eligible for rehire as long as they had a satisfactory work record. Service
Restoration Rules for Eligible Employees If a former employee with less than one year’s
prior service is rehired, the employee will be considered a new employee and will not be
eligible for prior service recognition for seniority or benefits plan participation purposes.
If a former employee with more than one year’s prior service is rehired, the employee’s
seniority and eligibility to participate in company benefits plans will be bridged if the
employee is rehired and the period of prior company service exceeded the duration of the
period of absence. Service recognition will include prior service recognition for accrued
leave plans. If a former employee with more than one year’s prior service is rehired and
the duration of the period of absence exceeded the period of prior company service, the
employee will be considered a new employee and will not be eligible for prior service
recognition for seniority or benefits plan participation purposes.
RESIGNATION
The employee has the right to resign from his employment resulting in its termination.
Resignation is the voluntary act of an employee who is in a position where he believes
that personal reasons cannot be sacrificed in favor of the exigency of the service, and he
has no other choice but to disassociate himself from employment. Employment is
essentially contractual in nature. Thus, it requires mutuality of consent by and between

xxx
the employer and the employee. If the employee ”finds-himself in a situation where he
believes that personal reasons cannot be sacrificed in favor of the exigency of the service,
then he has no other choice but to disassociate himself from his employment.” Once
accepted, this results in the severance of the contract of employment. While the employee
has the right to resign, labor law requires that a 30-day written notice or a resignation
letter be served to the employer at least one month in advance. If the employee fails to
comply with the 30-day notice rule, he may be held liable for damages suffered by the
employer. However, the employee does not need to comply with the 30-day notice rule in
the following situations:
1.Serious insult by the employer or his representative on the honor and person of the
employee
2.Inhuman and unbearable treatment accorded the employee by the employer or his
representative
3.Commission of a crime or offense by the employer or his representative against the
person of the employee or any of the immediate members of his family and
4.Other causes analogous to any of the foregoing.
ATTENDANDE POLICY
Our employee attendance policy outlines our expectations about our employees’ coming
to work. Being punctual when coming to work helps maintain efficiency in our
workplace. This company attendance policy applies to all nonexempt employees
regardless of position or type of employment. Most employees need to collaborate with
their colleagues to do their job. To make this collaboration easier, we expect you to be
punctual and follow the schedule you and your manager have agreed on. If you are absent
or late on occasion, you should have a good reason. Being consistently tardy or absent
can cause problems to your colleagues who may have to shoulder your work. This
behavior may bring about a “bad attendance” record and you may need to go through
progressive discipline.

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Absenteeism refers to frequent absence from an employee’s job responsibilities. This

includes not coming to work frequently or taking excessive sick leave without being able
to submit doctor’s notes.
Presenteeism refers to being present at work beyond your schedule even when we don’t
require overtime. This can cause you to overwork and have an impact on your
productivity and job satisfaction. We want to ensure that you keep your schedule both
when coming to work and leaving. Tardiness refers to coming in late, taking longer
breaks than you’re entitled to and constantly leaving earlier from work without reason.
We probably won’t mind if you’re a bit late one morning or leave a little earlier on a
Friday. But, we want to make sure you generally follow your schedule and you don’t
cause disruption in our workplace. You are responsible for monitoring your working
hours through our [timekeeping system/ software.] Please be diligent in recording your
hours, so you can receive your due payment.
Unforeseen absences
-If you can’t come in to work one day, notify your manager as soon as possible. If your
manager is in a different time zone, contact HR instead. Afterwards, you should draw
from your remaining PTO or sick leave to cover this absence. Please record this in our
[HR software] as quickly as possible. Unexcused or unreported absence for more than
three days will be considered job abandonment. If you need to leave work early one day,
inform your manager. We will understand if you have good reasons for being absent,
even if you don’t report it. Those reasons usually involve serious accidents and family or
acute medical emergencies. We may ask you to bring us doctor’s notes or other
verification. In these cases, we will record your absence as “excused.”
The following list, although not exhaustive, includes reasons that we don’t consider
excused absence:
1.Waking up late.
2. Stopping on the way to work for personal reasons.

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3.Traffic or public transportation delays excluding situations that result in closing of

roads.
4.Bad weather, excluding extreme weather conditions like blizzards, hurricanes and
floods.
5.Holidays that haven’t been approved.
Good attendance
-Employees who have less than [three incidents] of absenteeism or tardiness in a year
will receive an additional paid day off for next year. You have a good attendance record
when you:
1.Report consistently to work.
2.Come to work at the scheduled shift start time.
3.Leave work at the scheduled shift end time (except when paid overtime is required.)
4.Remaining at work during working hours (excluding breaks.)
5.Take breaks that don’t exceed an expected length.
6.Notify your manager when you need to be absent or late. 7.Be absent or late with good
reasons only.
LEAVE OF ABSENCE
This type of absence is becoming increasingly prevalent and can have a major impact on
a company’s performance – but where does this leave the employer? If an employer
believes the employee is likely to take unauthorised leave then they can take appropriate
action. The employee’s line manager should have an informal meeting with them, once
again explaining the operational reasons why this request could not be granted and if
possible, to agree on an alternative date for this leave to be taken. The employer can write
a follow-up letter to the employee in question, reiterating company policy to them and
reminding them that their annual leave request has not been authorised on the requested
dates. A key advantage of sending this letter is that it serves as a reasonable management
instruction to the employee that they’re required to work during the period they requested

xxxiii
to take leave. If the employee fails to adhere to this instruction, their absence will be
considered unauthorised.
Standard operating procedures
The procedures on how things should be done on the different processes and
systems in the Company are communicated to employees through the Company standard
operating procedures, memorandums and other communication vehicles available in the
Company. Employees are expected to be consistent in adhering to these procedures in
order to maintain the standard set by the Company.
STANDARD OPERATING PROCEDURE IN CRAVE BISTRO CAFÉ
1.) FOOD AND SAFETY

To help prevent the spread of bacteria and viruses, engrain the importance of thorough
cleaning and sanitizing.
Practice active managerial control throughout the flow of food. This includes
anticipating potential foodborne illness risk factors and then controlling or eliminating
them, which entails identifying risks, monitoring them, providing corrective action as
needed, and management oversight.
EMPLOYEES GUIDELINES
1.1 EMPLOYEE PERSONAL HYGIENE
Policy: All restaurant employees will maintain good personal hygiene practices to
ensure
food safety.
Procedure: All restaurant employees must:
 Grooming:
o Arrive at work clean – clean hair, teeth brushed, and bathed with deodorant used
daily.
o Maintain short, clean, and polish-free fingernails. No artificial nails are permitted in
the food production area.
o Wash hands (including under fingernails) and up to forearms vigorously and
thoroughly with soap and warm water for a period of 20 seconds:

xxxiv
 When entering the facility before work begins.
 Immediately before preparing food or handling equipment.
 As often as necessary during food preparation when contamination occurs.
 In the restroom after toilet use, and when you return to your work station.
 When switching between working with raw foods and working with ready-to-eat or
cooked foods.
 After touching face, nose, hair, or any other body part, and after sneezing or coughing.
 After cleaning tables.
 After cleaning duties.
 Between each task performed and before wearing disposable gloves.
 After smoking, eating, or drinking.
 Any other time an unsanitary task has been performed – i.e. taking out garbage,
handling cleaning chemicals, wiping tables, picking up a dropped food item, etc.
o Wash hands only in hand sinks designated for that purpose.
o Dry hands with single use towels. Turn off faucets using a paper towel in order to
prevent recontamination of clean hands.
o Change disposable gloves as often as hand washing is required. Wash hands before
donning and after discarding gloves
 Proper Attire:
o Wear appropriate clothing – clean uniform with sleeves and clean non-skid, close-toed
work shoes (or leather tennis shoes) that are comfortable for standing and working on
floors that can be slippery.
o Wear apron on site, as appropriate.
o Do not wear apron to and from work.
o Take off apron before using the restroom.
o Change apron if it becomes soiled or stained.

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HAND WASHING
Policy: All food production and service personnel will follow proper hand washing
practices
to ensure the safety of food served to customers.
Procedure: All employees involved in handling food must wash hands using the
following
steps:
 Wash hands (including under the fingernails) and forearms vigorously and thoroughly
with soap and warm water (water temperature should be at least 100ºF) for a period of
20 seconds.
 Wash hands using soap from a soap dispenser. Lather at least 10 seconds.
 Use a sanitary nail brush to remove dirt from under fingernails.
 Wash between fingers thoroughly.
 Use only hand sinks designated for that purpose. Do not wash hands in sinks in the
production area.
 Dry hands with single use towels or a mechanical hot dryer. (Retractable cloth towel
dispenser systems are not recommended.) Turn off faucets using a paper towel in order
to prevent recontamination of clean hands if foot pedals are not available.
EMERGENCIES
3.1 CONTACT WITH BLOOD AND OTHER BODILY FLUIDS
Policy: Blood and other bodily fluids will be handled to minimize the possibility of cross
contamination.
Procedure: All restaurant employees must:
 Contain the source of the blood.
 Wear disposable gloves when exposed to blood or bodily fluids to minimize the risk of
contamination.

xxxvi
 Dispose of contaminated gloves so that they do not come in contact with other
people, food, or equipment. Dispose of any contaminated foods.
 Clean and sanitize any affected food contact surfaces. Cleaning supplies should be
washed after use.
 Follow procedures outlined by the restaurant manager.
 Seek assistance from someone trained to handle blood or bodily fluids as needed.
NOTE: A Blood-Borne Pathogens Kit should be located in the restaurant, to be used

when handling blood is necessary.
3.2 FOOD SAFETY IN EMERGENY SITUATIONS

Policy: Facility emergency plans contain specific procedures to ensure the safety of
customers and staff in emergency situations. In case of facility emergencies, foodservice
personnel will be knowledgeable about handling procedures affecting food safety.
.
o Clean containers prior to use.

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Procedure: All employees in the restaurant must:

 Follow established procedures related to handling food safely during emergencies.
 Maintain confidentiality when security is an issue.
 Be aware of implications when the following issues arise:
o Menu changes
o Staff notification systems – phone trees, etc.
o Food disposal procedure
1. When food is wholesome but service not occurring in a timely manner
2. When food is no longer wholesome because of improper holding temperatures or
potential contamination, fire, smoke, chemicals, fumes
 General Guidelines:
o If in doubt throw it out.
o Original package of food must be intact.
o Clean containers prior to use.
The Manager will:

 Develop procedures that address food safety concerns during emergencies.
 Instruct staff and review those procedures on regular basis, at least once a year.
 Provide specific directions regarding safe food handling for all emergency situations.
 Observe all employees to ensure procedures are being followed.
 Inform the local health department (or equivalent) if an emergency affecting food
safety occurs.
 Follow up, as necessary, with employees and food safety professionals.
 Evaluate and update procedures as appropriate.

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3.3 FOOD SAFETY PROGRAM VERIFICATION

Policy: The restaurant will have an on-going process in place for verification that the
food safety program is functioning as planned.
Procedure: A member or members of the food safety team will:
 Observe employees performing tasks, especially at critical control points (CCPs)
(receiving, storing, preparing, cooking, transporting, and serving).
 Establish appropriate verification inspection schedules.
 Check CCP records.
 Review critical limits to verify that they are adequate to control hazards.
 Check monitoring records.
 Check corrective action records to review deviations and their resolution.
 Check process or finished product.
 Check equipment calibration records.
 Verify accuracy of equipment that continuously monitors temperatures, such as
freezers and refrigerators.
 Review the entire food safety program periodically.
 Review hazard analysis and related CCPs.
 Review written record of verification inspections.
 Validate food safety program through on-site review and verification of the flow
diagrams and CCPs.
 Review modifications of the food safety program.
Cleaning our kitchen
Regular cleaning of our kitchen is a given or, at least, it should be. Some cleaning jobs
must be done every shift, such as wiping down prep surfaces with disinfectant
and changing the sanitation water.Other jobs should be done daily, like taking out the
trash or rotating the stock in the walk-in. And still others can be accomplished monthly,

xxxix
such as cleaning the freezers. Finally, there are some cleaning jobs that can happen
quarterly or even yearly, like cleaning the hood of the kitchen grill.
2.) CLEANLINESS
Policy: The cleanliness and sanitation of the Crave Bistro Café is to be maintained.
Procedure: Employees involved in the service of food to customers in the Swiss
Café, Restaurant & Lounge must observe the following procedures to ensure its
safety:
Before service:
o Clean and sanitize tables.
o Wash hands before handling place settings, food, or beverages.
o If tableware is preset, it should be protected from contamination by being

wrapped, covered, or inverted.
During service:
o Handle all dishes, glasses, cups, and flatware by non-food contact surfaces only.
o Immediately wipe up spills as they occur. Use designated cloths and appropriate
sanitizing solution.
After service:
o Remove unused flatware after Service, clean and sanitize.
o If tables are covered with linen, remove after Service and replace with clean
tablecloths. Soiled cloth linen, tablecloths, and napkins should be taken to the
laundry and kept separate from other linen used in the establishment, such as
custodial towels. Treat stains promptly.
o If no tablecloth is used, remove all materials (salt and pepper shakers, sweetener,
etc.) clean and sanitize tables. Replace materials and reset tables.
o Wipe table seats if necessary after table tops have been cleaned and sanitized.
o Sweep and mop floors or vacuum carpet after meals.

xl
MACHINE WARE WASHING – HIGH TEMPERATURE

Policy: All flatware, serving dishes, and utensils are washed, rinsed, and sanitized
after each use. The machine for ware washing will be checked prior to each meal
period to ensure that it is functioning properly.
Procedure: Employees who use the ware washing machine will be responsible for
knowing how to use the machine, document its use, and properly maintain it after
use.
Steps include:
Fill dish machine tanks using the automatic filler prior to use.
Run dish after being filled, but prior to being, until it reaches 45° Celsius.
Verify that soap and rinse additive dispensers have enough products for the day’s
use.
Scrape and rinse all items before placing them in the machine.
Load the dishwasher racks. Avoid overloading or improper loading.
Place rack in machine and close door.
Temperatures should be at least:
Wash - 65° Celsius with a cycle of at least 2 minutes
Rinse - 75° Celsius
Final rinse - 85° Celsius.
Note that for stationary-rack single tank or 1 compartment, single-temperature

machines, water temperature must be of 70° Celsius when contact with dishware.
Final temperature should not exceed 90° Celsius. A temperature sensor should turn
black.
Minimum water pressure for final rinse should be 15-25 psi
Run racks of dishes and flatware through the dish machine. Sort and transfer
flatware to service canister with handles up; run through machine again.
Using clean hands, remove dishes from machine, and allow to air dry.

xli
Kitchen Area
We sanitize equipment and surfaces that have come in contact with food and kitchen
instruments and must do so after each task. The state or local health department
establishes the proper types of disinfectants and sanitizers. We utilize when washing
dishes, as well as the proper storage techniques for food that might contain bloodborne
pathogens. Kitchen items such as cutting boards, blenders, grills and countertops should
also be disinfected.
Dining Area
We properly clean dining areas by thoroughly sanitizing the surface areas customer's
come in contact with, such as bar tops, table tops and chairs. Surface area cleaning
should be done with clean towels that have not been used on surfaces in other areas of
the restaurant, such as the restroom or kitchen. We also ensure condiment bottles and
menus are disinfected regularly.
Floors
We sweep and mop near the restaurant's entrances and exits frequently as well as
underneath booths and tables to keep these areas clean. Regular deep cleaning with
soap, water and liquid bleach help remove soil buildup in tile grout. If a spill occurs, we
promptly section off the area, clean up the spill and allow it to dry to avoid a slip-and-fall
incident.
Restrooms
To properly clean the restroom, we scrub toilet bowls and seats, as well as the floor
around the toilets. All door handles and sink faucets must be disinfected. Surface areas
around sinks should be disinfected and dried. Dispensers for soap, paper towels and
toilet paper should also be fully stocked. We also monitor restrooms frequently to
ensure they do not require attention.

xlii
3.) CUSTOMER SERVICE

Throughout all contact with customers, staff should aim to meet their needs through
professional, courteous and efficient service.
Staff will:
1. Treat all customers with respect and courtesy.
2. Listen to what customers have to say.
3. Personalise service to the needs and circumstances of each service user where
practical.
4. Always do what they say they are going to do, or update the appropriate.
5. People promptly if things change, offering an explanation for the change.
6. Respond to enquiries promptly and efficiently.
7. Consult customers about their service needs.
Customers should be advised how long a service will take to achieve the expected
outcomes. If a delay occurs the customer will be advised and staff will take action to
overcome any possible delays.
4.) QUALITY OF THE FOODS

5.) SAFETY
This are provides an overview of general strategies to be addressed in a security risk
control program for our restaurant.
• Develop written security policies and emergency management procedures to respond

to situations, such as food contamination, bomb threats and air contamination, and
distribute to all employees.
• Conduct periodic emergency evacuation drills.

xliii
• Establish a pre-employment screening program, especially for employees with

financial responsibility or access to high value goods, such as meats and liquor, with in
depth checking of an applicants job history and references.
• Controll access into the building by locking all exterior entrances, including those to
basement and shipping/recieving areas, without conflicting with life safety and fire code
requirements.
• Control access to air intakes of heating,ventilation, and iar conditioning system to
prevent attempts to introduce contaminants into the system.
• Provide adequate illumination for the building, including parking lots and garages.
• Consider installing security film on accessible windows that face public streets and
parking areas.
6.) EQUIPMENT PROCEDURE

EQUIPMENT HANDLING
4.1 FACILITY AND EQUIPMENT MAINTENANCE
Policy: The facility and equipment will be maintained to ensure the safety of the food
served to customers.
Procedure: Crave Bistro Café Manager and the F&B Manager must:
  Ensure that all hand washing sink areas are supplied with soap dispensers and
disposable towels or functioning air dryers at all times.
  Maintain toilet facilities so that they function properly and are clean.
  Take temperatures routinely of water to ensure that hot (minimum 45º
Celsius) and cold (20º Celsius) running water is available at all sinks.
  Check to make sure that there is no possibility of back siphon age.

xliv
  Check to make sure that all food waste and rubbish are stored in rodent and
insect-proof containers with tight fitting lids.
  Be sure temperatures of all cooling equipment are taken and recorded
routinely to ensure proper calibration of thermometers and proper equipment
operation. See Temperature Record for Freezer, Temperature Record for
Freezer/Refrigerators, and Temperature Record for Refrigerator.
  Be sure temperatures of all heating equipment are taken and recorded
routinely to ensure proper functioning and thermometer calibration.
  Record temperatures of holding equipment at least daily to ensure proper
functioning and calibration.
  Monitor the maintenance of ventilation systems, ensuring that systems are
adequate and regularly cleaned according to the recommended schedule.
The Manager will:

  Assure all equipment in the restaurant is well maintained.
  Contract with an equipment repair company to have preventive maintenance
done for all equipment, including calibration of cooking equipment.
  Log all preventative and repair work maintenance.
  Review temperature logs to ensure that they are being done and to determine
problem areas.
  Follow up on any equipment issues or needs.
  Maintain all facility and equipment documentation with HACCP records.
4.2 EQUIPMENT CLEANING AND SANITIZING

Policy: Equipment is washed, rinsed, and sanitized after each use to ensure the safety of
food served to customers.

xlv
Procedure: Employees who use equipment will be responsible for washing and
sanitizing removable parts after each use. Equipment that handles potentially hazardous
foods is cleaned at least every eight hours.
Steps include:
  Disassemble removable parts from equipment.
  Use the three-sink method to wash, rinse, and sanitize all parts. Verify sanitizer
concentration for each meal period and as necessary per policy.
  Wash, rinse, and sanitize all food contact surfaces of the equipment that are
stationary.
  Allow all parts of the equipment to air dry.
  Re-assemble the equipment.
7.) PRODUCT
 HANDLING OF FOOD PROCEDURES
 5.1 PURCHASING OF FOOD
 Policy: Food is purchased only from approved vendors to assure the safety of
food served to customers.
 Procedure: Employees purchasing food must:
 Understand regulations for specific foods:
 Purchase packaged or processed food only from suppliers who receive their
products from licensed reputable purveyors and manufacturers, who adhere to
good manufacturing practices and who are HACCP certified
 Fresh produce may be purchased directly from local growers as there is no
inspection process for these non-potentially hazardous foods (with exception of
melons and fresh alfalfa sprouts). When making direct purchases, buyers should
ensure packages are clean and will maintain the integrity of the food item, as
communicated through product specifications.

xlvi
 Meat and fresh shell eggs may be purchased from local licensed producers, but
because these foods are considered potentially hazardous, the products must be
inspected for safety. An inspected shield should be on the package. Meat and
fish may be purchased by the restaurant at a specialized and reliable local trader
after approval from the Crave Bistro Café Manager
 Purchase pasteurized dairy products.
 Visit approved vendors to ensure that they maintain clean warehouses adhere
to safe storage and handling practices and have a secure facility to minimize
intentional contamination.
 Observe the delivery vehicles to ensure that they are clean and temperatures are
controlled.
 Request photo ID badge of delivery person, when you don’t trust is or have
complaints
 Use written product specifications to ensure that the vendor knows what is to
be delivered.
The kitchen manager will:
 Develop and implement written product specifications to ensure products
purchased consistently meet restaurant expectations.
 Coordinate delivery times with vendors/suppliers to ensure that deliveries are
made when they can be stored immediately. Schedule receiving times when
product quantity and quality can be checked, including product temperatures.
 Review orders and delivery information to ensure orders and product
specifications are being met.
5.2 RECEIVING OF FOOD

Policy: All food should be checked for proper conditions as it is received in the
facility.

xlvii
Procedure: Employees receiving food should:

 General Principles:
 o Receive only one delivery at a time from approved suppliers. Verify credentials
of delivery person.
 o Check to make sure frozen food is solid, and does not show evidence of
thawing and re-freezing.
 o Check to ensure that refrigerated foods are received at or below 5º Celsius.
 o Record the date received on the outside of each package, and a use-by date if
applicable.
 o Remove potentially hazardous foods from the temperature danger zone (> 5º
Celsius) and place in storage as quickly as possible.
 o Accept only pasteurized dairy products.
 o Reject potentially hazardous foods that are not at acceptable temperature and
cans with swelled tops or bottoms, leakage, incomplete labels, flawed seals, rust,
or dents.
 o Evaluate quality of products by odor, sight, and touch. Reject unacceptable
products. Products must meet order specifications and quality requirements. If
any foods are deemed unacceptable, they should be rejected and put in a
designated area for credit.
 Receiving Frozen and Refrigerated Foods:
 o Check temperature with a calibrated thermometer to assure that cold foods
(especially potentially hazardous foods – foods in which microorganisms are able
to grow rapidly – often moist, high in protein, and have a neutral or slightly acidic
pH) are below 5° Celsius.
 o Reject, with the exception of fresh shell eggs (7° Celsius), all foods that should
be stored below 5° Celsius that are delivered above 5° Celsius.

xlviii
 Check at random the temperature of three different refrigerated food items for
each delivery. Record date, employee initials, vendor, product name, and
temperature of these products in the Receiving Temperature Log.
 Place foods in the proper storage area (cooler or freezer) quickly to avoid
potential bacterial growth. Proper cooler temperatures are 5º Celsius or lower.
Proper deep chill storage temperatures are from 0º Celsius to -3,5º Celsius or
below. Proper freezer temperatures are -18º Celsius.
 Use First In First Out (FIFO) inventory rotation of products in all storage areas to
assure that the oldest products are used first. Products with the earliest
 use-by or expiration dates are stored in front of products with later dates. Mixing
old food with new food is not acceptable.
 Keep products in original package until used.
Receiving Dry Goods:

 Check dry goods for leaks, flaws, or broken packages. Dry goods should be dry,
free of mold, and free of insects. If the packages are flawed, they should be
rejected and put in a designated area for credit.
 Inspect cans for leaks, dents, bulges, or other visible signs of damage. Notify a
manager if a damaged can is found.
 Date boxes and cans with receiving date.
Separate chemicals from foods.
 Check delivery invoice against the items delivered, and the purchase order.
 When damaged items are found, the manager or designee should call the
distributor so the product can be picked up and returned and a credit issued.
 Note on the invoice any items rejected.

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 Proper dry storage temperatures are between 10º Celsius and 21º Celsius at 50
to 60 percent humidity.

 Assure that all foods come from approved vendors and sources.
 Schedule deliveries for off-peak hours and make sure trained staff is available to
receive, inspect, and store food promptly.
 Assure that no home-prepared foods are accepted or used from third parties.
 Check Receiving Temperature Log to ensure proper procedures are being
followed.
 Follow-up with staff as necessary.
 File with HACCP records.
5.3 HOLDING OF FOOD
Policy: All hot food will be held hot (above 57º Celsius) and cold food will be held
cold (below 5º Celsius). Temperatures of food will be taken routinely to ensure
that proper temperatures are maintained through holding to ensure the safety
of the food served to customers. Any conflict between food quality and food
safety must always be decided in favor of food safety. When in doubt about the
safety of food, throw it out.
Procedure: Employees involved in the production or service of food must:
Holding Hot Food:
 Prepare and cook only as much food as is needed. Batch cooking is ideal for
maintaining food temperature and quality.
 Use hot-holding equipment that can keep hot food at 57º Celsius or higher.
 Follow manufacturer’s instructions in using hot-holding equipment. [NOTE:
Customize your SOP by including instructions. For example, you may need to

l
indicate that the steam table wells need to be filled with hot water and at what
level.]
 Keep foods covered to retain heat and to keep contaminants from falling into
food.
 We recommend measuring internal food temperatures once an hour using a
calibrated thermometer. Record temperatures in the Holding Temperature
Log. If temperatures are below 57º Celsius, then reheat to 74º Celsius.
 Discard hot potentially hazardous food after four hours if they have not been
properly held at or above 57º Celsius.
 Do not mix freshly prepared food with food being held for service.
Holding Cold Food:

 Use cold-holding equipment that can keep cold foods below 5º Celsius.
 We recommend measuring internal food temperatures once an hour using a
calibrated thermometer. Record temperatures in the Holding Temperature
Log. If temperatures are above 5º Celsius, then refrigerate.
 Protect cold food from contaminants with covers or food shields.
 Discard cold potentially hazardous foods after four hours if they have not
been properly held below 5º Celsius.
 If there are no temperature controls, cold food held for longer then six hours
must be discarded.
 Place cold food in pans or on plates first, never directly on ice. The only
exceptions are whole fruits and vegetables that will be washed after holding.
 Ice used on a display should be self-draining. Wash and sanitize drip pans
after each use.

Review logs daily to ensure the temperatures and corrective actions are
being met.
Follow up as necessary.
File temperature logs with HACCP records.

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5.4 TASTING OF FOOD

Policy: All restaurant employees will use the correct and sanitary tasting method to
prevent contamination and ensure food safety.
Procedure: All restaurant employees must Use a Two Spoon Tasting Method:
 Remove a sample of a product from the container with one spoon.
 Transfer the product sample onto a second spoon, away from the original food
container or preparation area.
 Sample the product by tasting.
 Never re-use used spoons. Use clean and sanitary spoons each tasting. Always
use two spoons to ensure sanitary practices are being followed and the product
is not contaminated.
5.5 PREPARING OF COLD FOOD
Policy: Temperatures of all potentially hazardous cold food will be taken during
preparation to ensure safety of all food served to customers. All food will be prepared
using appropriate practices and procedures to ensure safety and sanitation.
Procedure: Employees preparing cold food should:
Take temperatures:
 Wash hands.
 Use a clean and sanitize calibrated thermometer to take the temperatures of
potentially hazardous food products.
 Wipe the clean and sanitize thermometer stem with alcohol wipes prior to
taking the temperatures of each food. Open the sanitizer package with clean
hands.
 Record temperatures in the Service Temperature Record.
Prepare cold foods:

 Pre-chill ingredients for food served cold (sandwiches and salads) to below
5°C before combining.
 Discard thawed potentially hazardous foods that have been above 5°C for
more than four hours.

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 Discard cold potentially hazardous food after four hours if they have not
been properly held below 5° Celsius.
Maintain food contact surfaces:
 When possible use color-coded cutting boards for all products. Red for raw
meat, green for vegetables or fruits, and yellow for raw poultry.
 Food contact surfaces should be smooth, easily cleaned and sanitized, with
appropriate material.
 Clean and sanitize all food contact surfaces prior to and after use. Cleaning
and sanitizing steps need to be done separately in order to be effective.
5.6 REHEATING FOOD

Policy: All food will be reheated to an internal temperature of 74° Celsius and
held at least 15 seconds to assure the safety of food.
Procedure: Employees reheating food should:
Remove leftover food from the freezer/refrigerator.
Check the temperature of the food to make sure it is lower than 5° Celsius
using a calibrated thermometer. Record on the Reheating Log.
Reheat the food product to 74° Celsius for 15 seconds using an oven,
stove, or steamer. The goal is to take the food through the temperature
danger zone (5° Celsius - 57° Celsius) as quickly as possible. Discard food
that has not reach this temperature within two hours.
Serve the food immediately, or place the food in a steam table or a pre-
heated hot cart and recheck temperature to make sure temperature is held at
or above 57° Celsius.
Check the temperature of the food before serving if the food has been
held.
 Discard any potentially hazardous foods held in the temperature danger
zone (5° Celsius to 57° Celsius) for more than four hours. This should be
noted on the Reheating Log.

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5.7 COOKING FOOD

Policy: All foods will be cooked using appropriate practices and procedures to ensure
safety. This includes cooking foods to required internal temperatures and taking and
recording temperatures.
Procedure: Employees involved in the production of food must complete the following
steps:
Prepare hot foods
 Cook hot foods to these minimum end-point temperatures or recipe directions.
Avoid over-cooking. Use a calibrated thermometer to check product
temperature in thickest part of the item or two places.
 Take end-point cooking temperatures.
 Reduce holding time of foods before serving by using batch cooking.
 Allow temperature of cooking equipment to return to required temperatures
between batches.
 Do not use hot holding equipment to cook or reheat foods.
 Expose food ingredients to room temperature for two hours or less, or food
item should be returned to the refrigerator. TOTAL time of food at room
temperature shall not exceed four hours.
 Prepare products that will not be cooked or heated away from other products.
Take temperatures:
 Wash hands.
 Use a clean and sanitize calibrated thermometer to take the temperatures of all
potentially hazardous food products, each batch.

liv
 Wipe the clean and sanitize thermometer stem with alcohol wipes prior to taking
the temperatures of each food. Open the sanitizer package with clean hands.
 Take temperatures in the thickest part of a food item (usually the center). Two
readings should also be taken in different locations to assure thorough cooking
to the appropriate end-point temperature.
 Record the end-point cooking temperature on the Cooked Food Temperature
Log
Take temperatures:
 Wash hands.
 Use a clean and sanitize calibrated thermometer to take the temperatures of
all potentially hazardous food products, each batch.
 Wipe the clean and sanitize thermometer stem with alcohol wipes prior to
taking the temperatures of each food. Open the sanitizer package with clean
hands.
 Take temperatures in the thickest part of a food item (usually the center).
Two readings should also be taken in different locations to assure thorough
cooking to the appropriate end-point temperature.
 Record the end-point cooking temperature on the Cooked Food
Temperature Log
Food may not move through the temperature danger zone fast enough if the food is still
hot when placed in the cooler or freezer or kept in bulk. The hot food may also raise the
temperature of the surrounding food items, placing them in the temperature danger
zone (5º Celsius - 57º Celsius).
Listed below are a few methods that can be used to cool foods more quickly. The
methods can be used alone or in combination.
Methods for cooling foods:

lv
 Reduce the quantity of the food being cooled. Cut large food items into smaller
pieces or divide large containers of food into smaller containers.
 Use blast chillers or tumble chillers to cool food before placing it into
refrigerated storage.
 Use ice-water baths. Divide cooked food into shallow pans or smaller pots then
place them in ice water and stir food items frequently.
 Add ice or water as an ingredient. This works for foods that contain water as an
ingredient, such as a soup or stew. The recipe can initially be prepared with less
water than is required. Cold water or ice can then be added after cooking to cool
the product and to provide the remaining water required in the recipe.
 Stir food to cool faster and more evenly. Ice paddles (plastic paddles that are
filled with water and frozen) and chill sticks can be used to stir food through the
cooling process. Stirring food with these cold paddles chills food quickly as this
acts as internal ice baths.
5.9 THAWING FOOD
Policy: All foods will be thawed using appropriate practices to ensure food
safety.
Procedure: Steps for thawing food include:
 Use one of the three acceptable methods for thawing food:
 Thaw food in the refrigerator at 5° Celsius or below. NEVER thaw food at
room temperature.
 Thaw food needed for immediate service under potable running water at
21° Celsius or lower. Prepare the product within 4 hours of thawing.
 Thaw the product in the microwave if product will be cooked
immediately.

lvi
 Use the lowest shelf in the cooler for thawing raw meat to prevent
cross-contamination and separate raw products from cooked and ready-
to-eat products.
 Do not refreeze thawed food, unless they are first cooked or processed.
5.10 SERVICE TEMPERATURES
Policy: Temperatures of all hot and cold foods are taken during service to assure
that foods are maintained at appropriate temperatures, and to ensure the
safety of food served to customers.
Procedure: Employees who will be setting up the plates and serving food must
follow these procedures:
 Use a calibrated thermometer to take temperatures of food products at the
beginning of service.
 Wipe the thermometer stem with a new alcohol wipe prior to taking the
temperature of any food item.
 Take temperatures of all hot potentially hazardous foods as soon as they
are ready for service. Take temperature of all cold potentially hazardous
foods as soon as they are ready for service.
 Record all temperatures on the Service Temperature Log and initial.
 Make sure that all temperatures are within the critical limits:
 Hot foods are above 57o Celsius
 Cold foods are below 5o Celsius
 Take corrective action, if needed. If hot foods are below 57o Celsius, they
must be heated to above 74o Celsius before service.
 Take corrective action, if needed. If cold foods are above 5o Celsius, they
must be chilled to below 5o Celsius. If more than four hours have elapsed
since lat documentation of cold food item temperatures discard the item.

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5.11 USE OF THERMOMETERS

Policy: Temperatures will be taken at all steps in the food flow– receiving, storing,
preparing, cooking, transporting, and serving – with calibrated thermometers to ensure
the safety of food served to customers.
Procedure: Employees involved in the production or service of food must take
temperatures at critical steps throughout the flow of food using the following
procedures:
How to Measure the Temperature of Food:
 Use a calibrated thermometer. Calibrate thermometers on a monthly basis, or
whenever they are dropped or suffer a shock.
 Sanitize stem of clean thermometer with an alcohol wipe or insert stem into
sanitizing solution for at least 5 seconds, then air dry.
 Insert the end of the sanitized thermometer into one of the following locations,
depending on the type of food:
 the thickest part of the product for meat, poultry, or fish
 the center of the item
 between two packages of refrigerated or frozen packaged foods
 until at least 2 inches are submersed in milk and other liquids
 by folding the bag over the stem of the thermometer or probe for bulk milk or
liquids
 Make sure the tip of the thermometer does not poke through the food.
 Measure the temperature for at least 15 seconds.
 Read thermometer and record temperature.
 Clean and sanitize stem of thermometer and store it in an accessible location.
General thermometer guidelines

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 Keep thermometers and their storage cases clean, stored safely, and easily
accessible.
 Use bi-metallic stemmed thermometers or digital thermometers. Do not use
glass thermometers filled with mercury or spirits.
 Wait at least 15 seconds for the thermometer reading to steady before recording
the temperature (bi-metallic).
8.) MARKETING
Budgeting
Marketing operating procedures for budgeting are fairly standard in most industries.
Marketing directors usually meet with other departments, such as research and
development, to discuss upcoming projects. These projects are then scheduled for the
upcoming year. Subsequently, marketing directors determine what resources they need
to complete the projects and obtain the associated costs. For example, a marketing
department may need to advertise its products or services and conduct consumer
research throughout the year. The marketing director will need to include all the costs
for advertising and research, then lists all costs in his or her budget. Budgets are not
always set in stone. Therefore, marketing directors sometimes add an extra buffer, such
as 10 or 15 percent, to their budgets to account for new project requests.
Project Management
Project management is fairly standard among marketing professionals. Marketing
directors or managers usually break projects into various tasks. Subsequently,
these tasks are assigned to specific individuals. The individuals who are
spearheading specific marketing projects will need to estimate how long the
projects will take. Subsequently, they will estimate a realistic time frame for
completing the projects, then communicate these deadlines to the stakeholders
who have requested the projects. Often, marketing professionals use project logs

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to track the progress of projects. Project logs are usually developed on

computers and are used to track when certain tasks are completed.
Product Introductions
There are also certain standard operating procedures for product introductions, another
marketing function. Product introductions start with the generation of several ideas or
concepts, the ideas need to be tested among consumers. Most marketing professionals
will start out with focus groups to better refine their product concept, including brand
names, features, sizes and dimensions. Afterwards, a company may test a product
concept through additional marketing research such as phone surveys. The product will
eventually be introduced on a limited basis.
Pricing Strategies
Marketing departments are usually responsible for setting prices for products or
services. There are several ways to set prices. However, the price of a product is usually
based on consumer demand. In other words, consumers will only pay so much for a
product. Orders will drop off substantially if a company exceeds an acceptable price
range Marketing professionals take several other key considerations into account when
setting prices. They must set a price high enough for the company to earn a profit.
Therefore, marketers will calculate costs that go into producing a product when setting
a price. They must also factor in costs for advertising, labor and shipping. Companies
often price their products or services in line with competitors.
9.) HUMAN RESOURCES
Staffing Planning
One of the first standard procedures for a human resources effort is to plan the
company’s staffing needs, now and into the near future. This prevents reactionary hires
and a poor organizational structure. Call a meeting of management and create an

lx
organization chart, complete with titles and job descriptions, for the current situation
and for meeting anticipated growth benchmarks.
Policies and Procedures

Another standard procedure for HR is to create a company policies and procedures
guide. This not only helps inform the employees of Crave Bistro Café about how to
integrate into the company, it helps to meet the legal requirements for fair treatment of
employees. A company manual covers topics such as attendance, office dress, payment
procedure, expense reimbursement, grievances, annual reviews and harassment.
Benefits and Compensation

No supervisor should offer salary and benefits to a potential employee using personal
parameters, and HR procedures set objective benchmarks for pay and benefits. The HR
of Crave Bistro Café should assure the benefits and insurance that the employees can
get from the restaurant. Every employees is necessary to have a insurance that will
provide of a company.
Employee Management
An HR department should have standards for managing the workers, including training,
discipline, annual reviews and employee morale. HR handles initiatives such as
employee recognition and wellness programs. The HR department of Crave Bistro Café
should work with department heads and supervisors on a case-by-case base to ensure
each employee is treated fairly and helped to reach his maximum potential.

lxi
Absences without official leave (AWOL)

An employee who absents himself from work without officially notifying his/her
Manager and obtaining the latter’s approval is considered absent without official leave
(AWOL).
Emergency reasons will mean matters that could not be reasonably known before
hand by the employee such as the serious illness, accident, or death of an immediate
member of the family, typhoons, war, and other events beyond the employees’ control.
The employee must present proof of occurrence of the cause of the emergency (e.g.,
death certificate, medical certificate, etc.). Otherwise, the employee shall be considered
on AWOL during the period of absence.
No. of days 1st 2nd 3rd 4th 5th

of AWOL
1-2 days Written 7 days 15 days 30 days Dismissal
consecutive warning suspension suspension suspension
3-5 days 7 days 15 days 30 days Dismissal
consecutive suspension suspension suspension
6-10 days 15 days 30 days Dismissal
consecutive suspension suspension
11-15 days 30 days Dismissal
consecutive suspension
16 up Dismissal
(Figure NUMBER. Absences without official leave policy table.)
An employee who fails to show up for work after one hour from his/her work
schedule will be considered as AWOL unless the employee is able to secure the approval
of the Manager to considered the absence as Excused Absence (EA) or an Excused Late
(EL).
An employee who has been given disciplinary action for violation of the
AWOL policy has a chance to be cleared of such record only upon completing 3 months
without any violation on the AWOL policy.

lxii
Employee benefits and assistance program

The following are government-mandated benefits that the Company will be given
to the employees:
 Social Security System (SSS) – The Social Security System was created by the
Philippine government. All employees hired by private companies are required to
become an SSS member. This system aims to protect its members for when they
are unable to work such as sickness, disability, maternity, old age and death, or
other such contingencies not stated but will result in loss of income or results to a
financial burden. When an employee gets sick, SSS will reimburse them with
their equivalent daily salary multiplied by the number of days absent. When a
female member gives birth, SSS gives the employee 2 months worth of salary to
compensate for the time she will be off from work due to childbirth. The SSS
also serves as a pension plan for its members as SSS returns members’ monthly
contributions after they retire from work. The amount of SSS monthly
contribution is determined from the actual monthly salary an employee receives.
30% of total monthly contribution is deducted from an employee’s salary, while
70% is subsidized by the employer.
 Philippine Health Insurance (PhilHealth) – The Philippine Health Insurance
Corporation is the medical insurance company of the Philippines. All employees
are required to be contributors of this service. Members are given health and
hospitalization subsidies should they or a dependent be hospitalized. Monthly
contributions are based on actual employee monthly salaries and the amount of
employee contribution is matched equally by the employer.
 Home Development Mutual Fund (Pag-ibig Fund) – Employers are also

required to contribute, on behalf of their employees, to the Home Development
Mutual Fund. This company provides the lowest interest housing and land
acquisition loans to its members that are payable for up to 30 years. This gives
every Filipino worker an opportunity to own a house in easy-payment plans that
can directly be deducted from their monthly wages.
 13th Month Pay – Based on Presidential Decree 851, all Filipino employees are
entitled to a year-end bonus equivalent to one (1) month salary regardless of the
nature of their employment. The 13th month pay is to be given no later than
December 24 of every year a worker is employed.
 Service Incentive Leave – According to the Labor Code of the Philippines, an

employee who has worked for at least one (1) year in a company is entitled to five
(5) days leave of absence, with pay, every year. If the employee does not avail of
these paid leaves, the company may opt to have them do a mandatory leave of
absence, with pay, or convert these unavailed paid leaves to their cash

lxiii
equivalents, to be given at the end of each year.
 Meal and Rest Periods - According to the Labor Code of the Philippines,
employees are entitled to one (1) hour break for meals on an eight-hour work
day. Employees are also entitled to adequate rest periods in the morning and
afternoon, of short durations, that will be counted as hours worked. These rest
periods normally last for 15 minutes and can be used by employees as coffee or
snack breaks.
 Overtime Pay and Holiday/Rest Day Pay – Under the Labor Code of the
Philippines, an employee who renders over eight (8) hours of service per day shall
be given an overtime pay which is equivalent to his regular hourly wage plus at
least twenty-five percent (25%) thereof. Under Article 93, if an employee is
asked to work on their scheduled rest day or on a non-working holiday, the
employee shall be paid an additional compensation of at least thirty percent (30%)
of his regular wage.
 (IF APPLICABLE) Night Shift Differential – According to the Labor Code of

the Philippines, every employee shall be paid a night shift differential of not less
than ten percent (10%) of his regular wage for each hour of work performed
between ten o’clock in the evening and six o’clock in the morning.
 Other company benefits – Other company benefits that are not government
mandated, but are usually given to employees anyway are:
Holiday/Christmas Bonus – This is given in December, on top of the 13th month
pay. This is considered as the company’s Christmas gift to their employees.
Mid-Year Bonus – This is given in June, when the country’s school year starts.
This is to assist employees in school enrollment fees for their children. This is
also known as an educational assistance plan.
Cost of Living Allowances – Some companies provide their employees with
yearly rice, medicine, and clothing allowances.
Paid Holiday and Vacation Leaves – On top of the mandated 5 days/year leave
with pay, some companies give their employees additional paid holiday and
vacation leaves. The numbers of days allocated for these leaves usually vary from
company to company and depend on the number of years an employee has been
of service to the company.
All the benefits mentioned above, will be enjoyed by the Management Team and
Manager’s Assistants while on the other hand, for those contractual employees (6
months) working in the Company, will still be given benefits and assistance stated as
follows:
 Social Security System (SSS)
 Philippine Health Insurance (PhilHealth)

lxiv
 Home Development Mutual Fund (PagIbig Fund)

 Meal and Rest Periods
 Over time, Holiday and Rest Day Pay
Duties and Responsibilities
1.) Restaurant Managers
Restaurant managers ensure that restaurants operate efficiently and profitably while
maintaining their reputation and ethos. They must coordinate a variety of activities,
whatever the size or type of the outlet; and are responsible for the business
performance, quality standards and health and safety of the restaurant.
Responsibilities:
 Coordinate daily Front of the House and Back of the House restaurant operations
 Deliver superior service and maximize customer satisfaction
 Respond efficiently and accurately to customer complaints
 Regularly review product quality and research new vendors
 Organize and supervise shifts

 Appraise staff performance and provide feedback to improve productivity
 Estimate future needs for goods, kitchen utensils and cleaning products
 Ensure compliance with sanitation and safety regulations
 Manage restaurant’s good image and suggest ways to improve it
 Control operational costs and identify measures to cut waste
 Create detailed reports on weekly, monthly and annual revenues and expenses

lxv
 Promote the brand in the local community through word-of-mouth and restaurant
events
 Recommend ways to reach a broader audience (e.g. discounts and social media
ads)
 Train new and current employees on proper customer service practices
 Implement policies and protocols that will maintain future restaurant operations
2.) FOOD AND BEVERAGE MANAGER

The Food & Beverage Manager is responsible for leading the food and beverage
service staff in facilities to include the Club Room, Grill Room, Patio, Lounge,
Banquet Bars, Halfway House and Beverage Cart. Responsible for ensuring the
highest level of member service by overseeing all aspects of service and service staff
during operating hours, while working in a clean and safe environment, and meeting
all financial goals for sales and expenses.
Essential Duties & Responsibilities:
• Manages service aspects in all food and beverage assigned areas and events, and
acknowledges, greets and thanks all members and guests
• Manages dining rooms, lounges, Halfway House, Beverage Cart, Catering and
Cabana bars to ensure proper room preparation, including set-up of tables, chairs,
linens, table settings, glassware, etc. Confirms that all service staff are in proper
uniform and adhere to the Club’s appearance standards
• Hires, manages and trains staff in all technical and non-technical aspects of their
role including Club standards of quality and service
• Creates, maintains and distributes weekly schedules for staff and communicates
changes as appropriate to all
• Communicates with service and kitchen staff regarding reservations and/or special
events

lxvi
3.) EXECUTIVE CHEF

Executive chefs also have many duties beyond the kitchen. They design the menu, review
food and beverage purchases, and often train cooks and other food preparation workers.
They supervise the restaurant's cooks, prepare meals, and they also in charge preparing
new menu in the restaurant.
Duties and Responsibilities:
1. Trains, develops and motivates supervisors and culinary staff to meet and exceed
established food preparation standards on a consistent basis.
2. Teaches preparation according to well defined recipes and follows up and

discusses ways of constantly improving the cuisine at the property.
3. Display exceptional leadership by providing a positive work environment,

counselling employees as appropriate and demonstrating a dedicated and
professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Understand employee positions well enough to perform duties in employees'

absence or determine appropriate replacement to fill gaps.
4.) SERVICE CREW

Waiter/Waitress is responsible for preparing the table seating area, including utensil
hardware and ensuring cleanliness at all times. Welcoming of customers, taking
orders, delivering of food and beverages and completing billing and payment
processing.
Duties and Responsibilities:
 Take customer orders and relay them to the kitchen staff

 Facilitate the filling of drink orders between customers and the bar
 Suggest additional menu items, such as desserts and drinks, when appropriate
 Obtain amenities for patrons with specific needs, such as highchairs for parents
 Operate the drink fountain and coffee station

lxvii
 Count down till at end of every shift

 Memorize the menu for on-demand recitation
 Clean tables or counters after patrons have finished dining.
5.) KITCHEN STAFF

Kitchen Staff performs lots of different functions in the kitchen area. They ensure that
dishes are clean by cleaning cookware and other utensils used by their consumers and
make sure that the supply of cookware for food preparation is adequate and functional.
Duties and Responsibilities of Kitchen Staff
 They perform all the tasks in the kitchen other than cooking and serving
 They are the ones responsible for the hygiene of the kitchen and they have to
clean so the kitchen remains clean before the surprise inspections
 They prep the kitchen before the chefs arrive to cook
 They have to remove the required ingredients from the pantry and have to clean
and cut the vegetables in advance
 They have to assist the chefs if they require help
 They have to fill up the positions of the absent staff and complete their duties
 They have to report to the kitchen manager or the head chef
 They have to train any new members of the kitchen staff regarding the work
culture of the kitchen
 They have to clean all the equipment that is used in the kitchen
 They should not divulge any information about the kitchen to any
6.) RESTAURANT CASHIER

Restaurant Cashiers manage cash and sales transactions in dining facilities. Their
responsibilities include promoting services, improving customer satisfaction,
answering to inquiries, reporting to the restaurant's manager, and greeting customers.
DUTIES AND RESPONSIBILITIES:
 Be proactive in counting money before a shift begins so that there is no
miscalculation at the end of the shift.
 Greet and welcome customers entering the restaurant.

lxviii
 Resolve different types of complains from customers or address them to the

restaurant manager.
 Display changes in the rates of eatables and food items near the cash counter
and in the menu booklet so that customers become aware of it.
 Tabulate data regarding bills, total amounts, restaurant expenses in cash
registers or record them in computers.
 Keep desserts, chocolates and take home packages at cash counters and
encourage customers to purchase.
 Inform customers about modes of payment available at the restaurant. With
variety of options to pay money; cash, check, credit card and debit card,
customers these days are at ease even if they don't have cash while paying the
bills.
7.) BARTENDERS
A bartender is a person who formulates and serves alcoholic or soft drink
beverages behind the bar, usually in a licensed establishment. Bartenders also
usually maintain the supplies and inventory for the bar
DUTIES AND RESPONSIBILITIES:
 Preparing alcoholic or non-alcoholic beverages for bar and patrons

 Interacting with customers, taking orders and serving snacks and drinks
 Assessing bar customers’ needs and preferences and making recommendations
 Restock and replenish bar inventory and supplies
 Stay guest focused and nurture an excellent guest experience
 Can also be a food waiter
8.) STEWARD
Primarily Responsible for Operating and maintain cleaning equipment and tools. Also
responsible for washing dishes, china ware, flatware, cutlery, crockery, kitchen
vessels, sweeping and mopping floors, cleaning and detailing equipment's etc.
Maintains the kitchen, dish washing and back area in an inspection-ready condition in
accordance with local authority and hotel guidelines.

lxix
DUTIES AND RESPONSIBILITY:

 Ensure the kitchen is clean, well maintained and organised at all times.
 Ensure floors are dry and clean at all times.
 Operate pot-washing machinery and maintain a hygienic working environment in

accordance with hygiene regulations and company standards.
 Adhere to all sanitation guidelines.
 Assist the Cooks and Servers as and when necessary.
 Collects and removes trash from all areas of the operation following established
procedures.
 Dispose of waste as per the hotel and authority standards and Adhere to recycling
guidelines.
 Ensure waste bin area is kept clean and tidy.
9.) SECURITY GUARD

Maintains safe and secure environment for customers and employees by
patrolling and monitoring premises and personnel.
DUTIES AND RESPONSIBILITY:
 Secures premises and personnel by patrolling property; monitoring

surveillance equipment; inspecting buildings, equipment, and access
points; permitting entry.
 Obtains help by sounding alarms.
 Prevents losses and damage by reporting irregularities; informing violators
of policy and procedures; restraining trespassers.
 Controls traffic by directing drivers.
 Completes reports by recording observations, information, occurrences,
and surveillance activities; interviewing witnesses; obtaining signatures.

Proposed Number of Personnel

lxx
(TABLE SAMPLE)
POSITION NUMBER OF SALARY PER TOTAL SALARY TOTAL SALARY
EMPLOYEES DAY PER MONTH PER ANNUM
RESTAURANT 1 600 16,200 194,400

MANAGER
FNB MANAGER 1 400 11,200 134,400
EXECUTIVE CHEF 1 400 11,600 139,200
PRODUCTION(OPERATION)
SERVICE CREW 1 356 9,612 115,344
CASHIER 356 X 2 = 712 356 19,936 239,232
BARTENDER 356 X 2 = 712 356 19,224 230,688
KITCHEN STAFF 356 X 3 = 1,068 356 27,768 333,216
STEWARD 356 X 3 = 1,068 356 27,768 333,216
GUARD 356 X 2 = 712 356 18,512 222,144
TOTAL: 16 5,672 161,420 1,941,840

lxxi

lxxii
ORGANIZATIONAL CHART
RESTAURANT OWNER
FOOD AND BEVERAGE

EXECUTIVE CHEF
MANAGER
SERVER SERVER SERVER KITCHEN KITCHEN KITCHEN

1 2 3 STAFF 1 STAFF 2 STAFF 3
CASHIER CASHIER
STEWARD 1 STEWARD 2
1 2
GUARD 1 GUARD 2

lxxiii
V. MARKET ANALYSIS
A marketing analysis is a study of the dynamism of the market. It is the attractiveness of

a special market in a specific industry. Marketing analysis is basically a business
plan that presents information regarding the market in which you are operating in.
In our restaurant we will be having some market strategies to market our target people
these are the main target in our market: Students, although our location close to the
University campus means that most of our clientele will be college students and faculty. a
lot of college students consider coffee bars to be a convenient studying or meeting
location, where they can read or meet with peers without the necessity to pay cover
charges. For us, this will provide a unique possibility for building a loyal client base we
also know that some of students are no budget for the high end products/services but in
Crave Bistro Café they can afford it because mostly our product is an affordable and
reasonable. We will also like to target medium income individuals. For our Promotional
Advertising, we promote our bistro café by use of sales promotions and advertising
together from time to time to give your shop a boost in new visits. And we will advertise
our bistro café by giving flyers and putting some taurpaulin in front of the shop. So that
walk-in customers will be attracted to our products. This may enhance the bistro café’s
image of carrying our product, It is to build awareness of our products and to make an
impact.
And because in this tarpaulins and signage’s costumer will easily access our bistro café.
Consumers then describe their dine in experiences to friends and neighbors. We will also
do comprehensive marketing strategies begin with product and service development. We
can especially benefit from developing a wide, customer- friendly suite of services, since
word-of-mouth advertising can be an effective way to turn large groups of people into
loyal customers.

lxxiv
VI. Technical Analysis
CRAVE BISTRO CAFÉ MENU

STANDARDIZE RECIPES:
For our menu it’s so simple yet:
Appetizer: Green Salad with Thousand Island Dressing

Canon Balls
Pasta: Creamy Angel Hair Pasta
White meat: Garlic Chicken Wings
Seafood: Chili Shrimp Hook
Red Meat: Grilled Pork Chop
Vegetables: Battered Vegetables
Dessert: Bluth Frozen Banana

Strawberry Shortcake
Beverages: Red Lemonade
Kiwi Punch
Mocha Mint Frappe
Hot Vanilla Slim Latte
Hot Hazelnut
Recipe Name : Green Salad with Thousand Island Dressing

Yield: 1
Ingredients Qty Priced as Cost per unit Total amount

purchased
Lettuce 40g 250/kg 0.18 7.20
Cucumber 30g 280/kg 0.28 8.40
Tomatoes 30g 220/kg 0.22 6.60
White Onion 20g 180/kg 0.18 3.60
Salt 5g 11/500g 0.02 0.10
Black Pepper 5g 19/50g 0.38 1.90
Mayonnaise 15ml 250/700ml 0.36 5.36
Ketchup 15g 160/750kg 0.21 3.20
Total Amount: 72
Labor Cost : 21.60
Markup Price: 50.40
Selling Price: 144.00

lxxv
Recipe Name: Canon Balls
Yield: 1
Ingredients Quantity Price as Cost per Unit Total amount

Purchase
Potatoes 200 g 49/500 g 0.10 2.00
Egg 171g 86/581 g 0.15 25.65
Bread 125 g 35/230g 0.15 18.75
crumbs
Cheese 50 g 120/440 g 0.27 13.50
Pepper 1 tsp 18/25 g 0.72 3.60
Salt 1 tsp 14/25 g 0.56 2.80
Total Amount: 66
Labor Cost: 19.80
Markup Price: 46.20
Recipe Name: Creamy Angel Hair Pasta

Yield: 1
Ingredients Qty Price as Purchase Cost per Unit Total Amount

Pasta 250g 57/k 0.06 15.00
Butter 10g 120/227g 0.53 5.30
Garlic 10g 80/k 0.08 0.80
Flour 10g 40/400g 0.1 1.00
Black Pepper 5g 19/50g 0.38 1.90
Mushrooms 20g 44/421g 0.10 2.00
Heavy Cream 250ml 180/946ml 0.19 47.50
Total Amount: 74
Labor Cost: 22.20
Markup Price: 51.80
148.00

lxxvi
Recipe Name: Stovetop Macaroni and Cheese

Yield:1

Elbow 250g 57/k 0.10 25.00
Macaroni
Salt 5g 11/500g 0.02 1.10
Evaporated 250ml 47/300ml 0.16 40.00
Milk
Cheese 75g 49/250g 0.20 14.70
Total Amount: 80
Labor Cost: 24.00
Markup Price: 56.00
Selling Price: 160
Recipe Name: Garlic Chicken Wings

Yield: 1
Ingredients Qty Price as Purchase Cost Per Unit Total Amount

Chicken 180g 140/k 0.15 27.00
Wings
Salt 5g 11/500g 0.02 0.10
Black 5g 19/50g 0.38 1.90
Pepper
Oil 50ml 98/1L 0.10 5.00
Garlic 5g 23/50g 0.46 2.30
Powder
Flour 150g 20/200g 0.10 15.00
Red Pepper 5g 31/50g 0.62 3.10
Total Amount: 55
Labor Cost: 16.50
Markup Price: 38.50

lxxvii
Recipe name: Chili Hook Shirmp

Yield: 1
Ingredients Quantity Price as Cost per Unit Total

Purchase Amount
Shrimp 120 g 499/kilo 0.40 48.00
Butter 25 g 75/250 g 0.30 7.50
Garlic 0.15 g 51/49 g 1.04 0.16
Pepper 1 tsp 18/25 g 0.72 3.60
Salt 1 tsp 14/25 g 0.56 2.80
Siling Labuyo 5g 75/ ¼ kilo 0.30 1.50
Total Amount:63
Labor Cost: 18.90
Markup Price: 44.10
Recipe Name: Grilled Pork Chop

Yield: 1
Ingredients Qty Price as Purchase Cost Per Unit Total Amount

Soy Sauce 75ml 41/L 0.04 3.00
Oil 50ml 98/L 0.10 5.00
Black 45g 19/50g 0.38 17.10
Pepper
Garlic 170g 80/k 0.08 13.60
Boneless 200g 215/k 0.22 44.00
Pork Chop
Total Amount: 82
Labor Cost: 24.60
Markup Price: 57.40

lxxviii
Recipe Name: Beef Stake

Yield:1

Beef 250g 215/k 0.22 55.00
Sirloin
Soy Sauce 75ml 41/L 0.04 3.00
Calamansi 5ml 10/15g 0.67 3.35
Juice
Pepper 1 tsp 18/25 g 0.72 3.60
Salt 1 tsp 14/25 g 0.56 2.80
Oil 100ml 98/L 0.10 10.00
Onion 120g 60/k 0.06 7.20
Total Amount: 84
Labor Cost: 25.20
Markup Price: 58.80
Name: Battered Vegetables

Yield: 1

Butter 35g 120/227g 0.53 18.55
Onion 15g 60/k 0.06 0.90
Garlic 15g 80/k 0.08 1.20
Green 75g 13/155g 0.08 6.00
Peas
Mushroom 80g 44/421g 0.10 8.00
Carrots 120g 93/k 0.09 10.80
and Corn
Pepper 1 tsp 18/25 g 0.72 3.60
Salt 1 tsp 14/25 g 0.56 2.80
Total Amount: 51
Labor Cost: 15.30
Markup Price: 35.70

lxxix
Recipe Name: Bang Bang Corn

Yield: 1
Ingredient Qty Price as Purchase Cost per Unit Total Amount

s
Sweet ½ cup 30/45g 0.67 0.34
Chili
Sauce
Melted 15g 120/227g 0.53 7.95
Butter
Garlic 120g 80/k 0.08 9.60
Lime Juice 5ml 10/15g 0.67 3.35
Pepper 1 tsp 18/25 g 0.72 3.60
Salt 1 tsp 14/25 g 0.56 2.80
Corn 350g 93/k 0.09 31.50
Total Amount: 59
Labor Cost: 17.70
Markup Price: 41.30
Recipe Name: Bluth Frozen Banana’s

Yield: 1

Banana 1pcs 53/1k 0.05 0.05
Chocolate 30g 80/1k 0.08 2.40
Chips
Coconut Oil 30g 130/110g 1.18 35.40
Total Amount: 38
Labor Cost: 11.4
Markup Price: 26.60

lxxx
Recipe Name: Strawberry Shortcake

Yield: 1

Flour 75g 40/400g 0.10 7.50
Baking 45g 40/400g 0.10 4.50
Powder
Sugar 25g 6/53g 0.05 1.25
Egg 2pcs 6/53g 0.11 0.22
Milk 150ml 47/300ml 0.16 24.00
Strawberry 300g 70/1k 0.07 21.00
Total Amount:58
Labor Cost: 17.40
Markup Price: 40.60
Recipe Name: Red Lemonade

Yield:1

Lemon 1pc 20/53g 0.38 0.38
Sugar 75g 6/53g 0.05 3.75
Strawberry 300g 70/1k 0.07 21.00
Lemon 45ml 78/250g 0.31 13.95
Juice
Total Amount: 40
Labor Cost: 12.00
Markup Price: 28.00

lxxxi
Recipe Name: Kiwi Punch

Yield: 1

s
Kiwi 300g 80/1k 0.08 24.00
Fruits
Lemon 25g 78/250g 0.31 7.75
Juice
Sugar 75g 6/53g 0.05 3.75
Total Amount:35
Labor Cost: 10.50
Markup Price: 24.50
Recipe Name: Mocha Mint Frappe

Yield: 1

Coffee 150g 50/250 0.20 30.00
Milk 75ml 47/300ml 0.16 12.00
Sugar 45g 6/53g 0.05 2.25
Peppermint 45ml 13/45ml 0.29 13.05
Extract
Total Amount:57
Labor Cost: 17.10
Markup Price: 39.90

lxxxii
Recipe Name: Hot Vanilla Slim Latte

Yield: 1

Coffee 150g 50/250 0.20 30.00
Milk 75ml 47/300ml 0.16 12.00
Vanilla 45ml 13/45ml 0.29 13.05
Extract
Total Amount:55
Labor Cost: 16.50
Markup Price: 38.50
Selling Price: 110
Recipe Name: Hot Hazelnut

Yield: 1

s
Coffee 150g 50/250 0.20 30.00
Hazelnut 95ml 75/300ml 0.25 23.75
Flavor
Sugar 25g 6/53g 0.05 1.25
Total Amount: 55
Labor Cost: 16.50
Markup Price: 38.50
Selling Price: 110

lxxxiii
REVOLVING COSTS
NAME PRICE
Tissue Paper 889.00
Small Candle 600.00
Toothpicks 200.00
Toothpick Holder 880.00
Magazine 1,600.00
Books 3,000.00
Straw 500.00
Sugar 600.00
Creamer 700.00
Tea 4,460.00
Paper 175.00
700.00
Pen
TOTAL: 14,304
TOTAL MONTHLY COST: 429,210

lxxxiv
Name Quantity Amount

Board–feet of lumber 9726 115,130
Square fee of sheating, including 4614 85,256
roof, wall and floor sheating
Square feet of plywood for 243 35, 390
sheating
Cubic yards of concrete –three 55 16,207
fourths of which is poured
concrete and the remainder
concrete block
Square feet of exterior finish- 2528 48,478

either aluminum siding, brick or
wood.
Square feet of insulation 2599 45,890
Square feet of gypsum wall board 6484 90,589
Linear feet of ducting 90 19,143
Square feet of asphalt shingles 1992 48,000
for roofing
Galloons of paint 55 35,867
Pounds of nails 302 20,468
Feet of wiring 750 54,356
Linear feet of copper pipe (water 280 31,400
supply pipe)
Plumbing fittings for water 100 34,097
supply pipe
Feet of plastic pipe for drain, 170 45,678
waste and vent piping,
Fittings 70 48,456
Windows 6 27,000
Exterior doors 4 30,000
Sliding glass door 1 35,000
Kitchen cabinets 7 25,000
Range 1 10,000
Range hood 1 10,000
Refrigerator 1 112,000
Dishwasher Machine 1 120,000
Garbage Disposal 1 10,000
Smoke detectors 4 60,000
TOTAL: 1,213,405
CONSTRUCTION COSTSex[a

lxxxv

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LYCEUM OF THE PHILIPPINES UNIVERSITY CAVITE

Restaurant Management and Development

BS IHM with specialization in Cruise Line Operations in Hotel Management

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

TITLE PAGE .................................................................... i

TABLE OF CONTENTS .................................................................... ii

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

Based on observation, coffeeshops is very in trend nowadays because mellenials

A. General Objective of the Study

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

B. The Importance of the Study

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

NAME OF ACTIVITIES DATE PREPARATION PREPARED BY

Menu Layout First week of February Jim Abad, Artem Aguillon

Price of the equipments First week of February Nica Palas

General Objectives Month of March Shaine Manalaysay, Judea

Project background Month of March Group of Gatchalian

Technical Analysis Month of March Briones,

Staff Scheduling Month of March Kathleen Louise Gatchalian

Personnel Analysis Month of March Briones, Fernandez,

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

A. Proposed Name of the Business

CRAVE BISTRO CAFÉ COMPANY LOGO:

UNIFORM OF OUR STAFF:

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

1.) Type of Service and Operation

CRAVE BISTRO CAFÉ MENU

Appetizer: Green Salad with Thousand

Canon Balls – 16.94

Pasta: Creamy Angel Hair Pasta – 51.7

White meat: Garlic Chicken Wings – 15.14

Seafood: Chili Shrimp Hook – 143.72

Red Meat: Grilled Pork Chop – 84.7

Vegetables: Battered Vegetables – 26.95

Dessert: Bluth Frozen Banana – 25.14

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

C. Mission, Vision, and Objectives

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

II. Site Selection

(COMPLETE ADDRESS, NEARBY

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

CRAVE BISTRO CAFÉ LAYOUT/FLOOR PLAN:

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

VISIBILITY FROM MAIN ARTERIES

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

From Dasma Bayan

 For those customers who wants to go to Café noy, they may

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

C. Local Area Evaluation

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

TOPOGRAPHY SURVEY - Dasmariñas is partly lowland and partly hill. The

SUBSOIL CONDITIONS – Cavite is composed of several soil types according to soil

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

General Area Evaluation

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

The population of Dasmariñas, was 659,019 people, with a density of 7,300 inhabitants

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT

VIII. BDO ATM Application a. Requirements IX. Background Check a.