Activity Proposal

Activity Name : OFFERING ALA CARTE MENU AT THE QUARANTINE SITE

Date : September – December 2021
Duration : 4 Months
__________________________________________________________________________________

OBJECTIVES:
1. To be one of the income generating activities of Gardens of Malasag Eco Tourism Village
during this time of pandemic and beyond.
2. To take advantage of the opportunity to earn from being a quarantine facility.
3. To provide convenience and satisfaction to Covid patients and health workers by offering
them farm to table food which are fresh, delicious and nutritious.

DESCRIPTION:
GMETV had no income since the temporary closure of the entity. Instead of citing the negative
impact of being currently used as a Covid 19 quarantine facility, we identified the positive aspect of
having the opportunity to earn. Our direct market or customers are the Covid patients accommodated
at the site and the health workers assigned there.
Relative to that, we will be offering affordable Ala Carte Menu at the quarantine site. In order to
follow safety protocols, accepting orders from patients will be thru intercom, mobile calls or text.
Ordered food will be delivered at the nursing station. Personnel in-charge at the site will be the one to
distribute to the patients who ordered. We will be implementing a cashless transaction, therefore, the
mode of payment is via GCASH only.
ACTIVITY WORK PLAN:
1. HROO and Admin staff
a. Facilitate the proposed activity
b. Inform the personnel in-charge at the quarantine site about the proposed activity. Ask
assistance from them in getting details of patients’ comments and feedbacks
regarding the menu offered.
c. Coordinate with the personnel in-charge regarding the distribution and posting of
flyers to all rooms.
d. Coordinate with the cook regarding the menu offered.
e. Update menus from time-to-time based on customer’s comments and feedbacks.
2. Supply officer
a. Responsible for the stocking and inventory of kitchen supplies.
b. In-charge of the purchasing of kitchen supplies.
3. Cook
a. Prepare ingredients for convenience of cooking.
b. Secure an order slip in every transaction. Daily submission of recorded order slip to
CCO for checking and reconciling of sales.
 c. Follow safety protocols in the kitchen.
d. Make sure there is uniformity and consistency of taste of all menus offered. Provide a
presentable packaging and labeling of packed orders before dispatching.
e. Coordinate with the maintenance personnel for delivery service.
f. Clean the kitchen before you go.
4. Maintenance personnel (on-duty)
a. In-charge for the delivery of ordered food to the nursing station.
5. Cash Collecting Officer
a. In-charge of the collection of payments.
b. Provide GCASH account where payments can be made. It should be indicated at the
flyers posted to all rooms.
6. Accept orders for lunch and early dinner only. Order time indicated below:
a. Lunch (10:00 am to12 NN)
b. Dinner (3:00 pm to 4:00 pm)
The following are the initial Ala Carte Menus we will offer:
Soup Retail Price
Bas-oy (plain vegetable) P35.00
Tinolang Isda (kutob or anduhaw) P50.00
Tinolang Manok P50.00
Appetizer
Bulad Pinikas (2 pcs) P20.00
Salad/Vegetable
Insaladang Okra P35.00
Insaladang Talong P40.00
Pinakbet (with pork or chicken) P50.00
Adobong Sitaw P50.00
Bicol Express with pork P75.00
Noodles
Pancit Guisado with chicken P50.00
Pancit Lomi P50.00
Beverages
C2 Solo P15.00
Coke/Sprite/Royal Mismo P20.00

PROJECTED INCOME:
Daily availment of P50/patient * 15 patients * 30 days * 4 mons P 90,000.00
TOTAL = P 90,000.00
Prepared by: Recommending Approval:

Eden V. Salaan MA. CARMELA LV. MARQUEZ

HROO B Resident Manager

Approved by:

ATTY. MA. TERESA C. ALVAREZ

Manager, Operations Department
Assets Management Sector