Bachelor of Technology and Livelihood Education

Major in Home Economics

School Food Service

Management School Cafeteria

EDU-CAFETERIA

Business Proposal

By: BTLED-HE 3A (South)

Prof. Mick Russel Estares

Entrepreneurship
Course Instructor
 BUSINESS PLAN:

Edu-Cafeteria "Nourishing Bodies, Delighting

Tastebuds.”

I. PROJECT BACKGROUND

This course provides future educators hands-on experience in School Food

Service Management (SFSM) as part of the Bachelor of Technology and Livelihood
Education major in Home Economics 3A program. It collaborates with the subjects
(TLE 034) School Food Service Management and (TLE 033) Fundamentals of Food
Technology and (TLE 012) Entrepreneurship. In line with this, they will perform 150
hours of in-house immersion/on-the-job training to fulfill the course requirements. This
entity works within the guidelines established by CHED and DepEd policies and
standards and the principles of entrepreneurship adjusted for public use.

The cafeteria that will be placed at the 5th floor of the UCC South building seeks
to serve as a simulation for applying the principles and practices in School Food
Service. The café will also serve as an outlet for some of the products created by
students as part of the Entrepreneurship course.

II. PROJECT DESCRIPTION

The primary goal of this cafeteria is to be the venue of University of Caloocan City
where students and staff are provided with healthy food at reasonable prices. At the
same time, the audience will be able to relax with the area's stylishly placed white,
beige, and brown décor, highlighted by a green plant backdrop that is aesthetically
created that will serve as a photo booth.

III. PROJECT OBJECTIVES:

This project aims to:

A. To provide nutritious meals at an affordable cost, ensuring accessibility for

all students while managing budget constraints effectively;
B. To foster collaboration and communication among students, teachers,
and food service personnel to obtain feedback; and
C. To recognize the relevance of nutrition in academic performance and
overall student well-being, to address concerns, and to continually
enhance the quality and efficacy of school food services.
 D. Apply basic principles in food preparation and production, canteen
management planning and sale management.
IV. TIMEFRAME:
Duration: 84 hrs.
Proposed Opening: April 16, 2024
Proposed Closing: May 17, 2024

V. LOGO

Tagline: "Nourishing Bodies, Delighting Tastebuds."

The term "Edu" means "Educators" which signifies the students who are future TLE teachers
that are currently enrolled in the BTLED-HE Program under the subject of School Food Service
Management (Laboratory). While the word "Cafeteria" is the kind of food service that we will offer
by the learners.
The year “2023” is the year of establishment where the former BTLED-HE learners who also
underwent the same subject started the venture.
The tagline "Nourishing Bodies, Delighting Tastebuds" captures the idea of serving healthful food
that is also pleasurable to eat, resulting in promoting mental and physical well-being. It proposes a holistic
view of food that takes into account both the sensory experience and nutritional value to the students and staff
of the said university.
 VI. COST ACCOUNTING

Costing is one of the important components of financial management; it is crucial

for businesses striving to optimize resources, and make informed decisions on the
set prices. This part of the Business Plan wh ich provides a concise overview of
costing strategies of the different offered menu which highlights their applications and
significance in guiding strategic financial choices for in order to succeed in this
business. .

1. RICE MEAL
A. EGGPLANT BURGER PATTY
Yield: 10 serving

Eggplant Burger Patty

Ingredients Quantity Price

Eggplant 3 pieces 15
Garlic 2 pieces whole cloves 10
Onion 1 piece 10
Bread crumbs 80 grams 35
Egg 1 piece 10
Salt ½ tsp 1
Pepper ½ tsp 2
Mushroom 100 grams 25

Oil 80 ml 10

Rice 1 kg 50

Flour ¼ kg 10

Packaging 10 30

Total: 208
Mark up price: 104 (208 ÷ 2)
Cost Per Yield: ₱ 20.8
Suggested Selling Price: 30

B. CHICKEN PASTIL
Yield: 10 serving
 Chicken Pastil

Ingredients Quantity Price

Chicken Breasts ¼ kg 54

Turmeric Powder 50 g 35

Margarine 20 g 20

Soy Sauce 100 ml 12

Vinegar 50 ml 8

Oyster Sauce 30 g 8

Sugar 3g 2

PepperCorn 6g 5

Pepper Powder 2g 1

Onion 1 piece 3

Garlic 4 pieces 2

Rice 10 cups or 1 ½ kg 75

Oil 10 g 5

Packaging 10 piece 30

Total: 260
Mark up price: 130 (260÷ 2)
Cost Per Yield: 26
Suggested Selling Price: 30

C. CHOWFAN WITH SIOMAI

Yield: 5 serving
Chowfan
Ingredients Quantity Price

Egg 2 pcs 14

Hotdog 2 pcs 16
Garlic 1pc 5

Mixed Veggies 200g 25

Oyster 30 g 8

Soy Sauce 100 ml 8

Spring Onion 1 piece 5

Oil 40 ml 9

Salt 1 tbsp 5

Pepper 1 tbsp 5

Packaging 5pcs 25

Rice ½ kg 25

Siomai 10pcs 40

Total: 180
Mark up price: 90 (180 ÷ 2)
Cost Per Yield: ₱ 36
Suggested Selling Price: ₱40

2. SNACKS

A. SWEET POTATO BALLS

i. Yield: 36 pcs
Sweet Potato Balls

Ingredients Quantity Price

Sweet Potato ½ kg 30
Cheese 1 Pouch 15
Oil 15 grams 20
Rice Flour ¼ kg 25
Evap 4 TBS 30
Condensed 1 can 40
Stick 36 pcs 5
Kikiam Tray 36 pcs 7
Total: 180
Mark up price: 90 (180 ÷ 2)
Cost Per Yield: ₱5.00
Suggested Selling Price: ₱7

B. VEGGIES BURGER
i. Yield: 36 pcs
Veggies Burger

Ingredients Quantity Price

Chicken ¼ Kg 50
Buns 12 pcs. 40
Oil 20
flour 10
Carrots 3 pieces 30
Cornstarch 5
Onion 3 pcs 15
Garlic 1 Cloves 5
Pepper 5
Salt 2
Egg 2 pcs 20
Mayonnaise 80 ml 36
Ketchup 100 g 10.25
Bell pepper 1 pcs 5
Total: 253.25
Mark up price: 126.625 (253.25 ÷ 2)
Cost Per Yield: ₱21.104
Suggested Selling Price: ₱30

C. NO BAKE/BAKED MAC
Yield: 20 servings
No Baked Mac

Ingredients Quantity Price

Red Bell Pepper 2 pcs 10
Onion 8 ounces (2 pcs) 10
Garlic 20 g (10 cloves) 5
Oyster Sauce 30 g 8
Cornstarch 80 g(½ cup) 5
Pepper 10 g 5
Salt 4g 1
Cheese 200 g 46
Condense Milk 160 ml 36
Evap Milk 370 ml 29
Spaghetti Sauce 750 ml 92
Elbow Macaroni 1 ¼ kg 114
Hotdog 102 g (3 pcs) 30
Pork Giniling 60 g 50
Butter 100 g 25
Nestle Cream 125 ml 48
Plastic Clamshell 20 pcs 100
Container
Total: 614
Mark up price: 307(614÷ 2)
Cost Per Yield: 30.7
Suggested Selling Price: ₱45

3. DRINKS
A. CUCUMBER HONEY LEMON
Yield: 3 servings

Ingredient and Packaging Cost of Qty. Per Total

Purchase Cost Qty. Needed

Lemon 50 179g 35g P10.00

Cucumber 60 1000g 200g P12.00
Honey 70 375ml 30ml P5.6
Water 18 3785ml 350ml P1.66
Straw 50 100pcs 3pcs P1.5
Cup 118 50pcs 3pcs P7
Total Recipe Cost 37.76
Total cost ÷ 3 serving 12.58
Mark Up Price 7.42
Suggested Selling Price 20.00
 B. MILKY HONEY MELON
Yield: 3 servings

Ingredient and Packaging Cost of Qty. Per Total

Purchase Cost Qty. Needed

Melon 60 1000g 200g P12

Honey 70 375ml 30g P5.6
Water 18 3785ml 150ml P1.66
Straw 50 100pcsl 3pcs P1.5
Evaporated Milk 35 360ml 3pcs 0.41
Cup 118 50pcs 3pcs P7
Total Recipe Cost 36.77
Total cost ÷ 3 serving 12.25
Mark Up Price 7.75
Suggested Selling Price 20.00

C. ICED COFFEE AND NON-COFFEE BASED DRINKS

Yield: 1 serving
Iced Caffe Americano

Ingredients Quantity Price

Instant Coffee Powder 2 tsp 5
Cold Water 1 tbsp 1
White Sugar 2 tbsp 5
Ice 3-5 cubes 2
Water ¼ cup 2
Plastic Cup 1 pc 3
Straw 1 pc 1
Total: 19
Mark up price: ₱16.00
Cost Per Yield: ₱19.00
Suggested Selling Price: ₱35.00
 Iced Coffee Latte

Ingredients Quantity Price

Instant Coffee Powder 2 tsp 5
Cold Water 1 tbsp 1
Milk Mixture ¼ cup 5
Ice 3-5 cubes 2
Water ¼ cup 2
Plastic Cup 1 pc 3
Straw 1 pc 1
Total: 19
Mark up price: 9.5 (19÷2)
Cost Per Yield: ₱19.00
Suggested Selling Price: ₱35.00

Iced Coffee Macchiato

Ingredients Quantity Price

Instant Coffee Powder 3 tsp 5
Cold Water 1 tbsp 1
Milk Mixture ¼ cup 5
Ice 3-5 cubes 2
Water ¼ cup 2
Plastic Cup 1 pc 3
Straw 1 pc 1
Total: 19
Mark up price: ₱16.00
Cost Per Yield: ₱19.00
Suggested Selling Price: ₱35.00
 Iced Coffee Cappucino

Ingredients Quantity Price

Instant Coffee Powder 3 tsp 5
(Cappucino Flavor)
Cold Water 1 tbsp 1
Milk Mixture ¼ cup 5
Ice 3-5 cubes 2
Water ¼ cup 2
Plastic Cup 1 pc 3
Straw 1 pc 1
Total: 19
Mark up price: ₱16.00
Cost Per Yield: ₱19.00
Suggested Selling Price: ₱35.00

Iced Cocoa

Ingredients Quantity Price

ICocoa Powder 2 tbsp 8
Chocolate Syrup 1 tbsp 2
White Sugar 2 tbsp 5
Milk Mixture ¼ cup 5
Ice 3-5 cubes 2
Water ¼ cup 2
Plastic Cup 1 pc 3
Straw 1 pc 1
Total: 28
Mark up price: ₱14.00
Cost Per Yield: ₱28.00
Suggested Selling Price: ₱35.00
 Milky Oreo

Ingredients Quantity Price

Crushed Oreo 2 tbsp 8
White Sugar 2 tbsp 5
Milk Mixture ½ cup 10
Ice 3-5 cubes 2
Plastic Cup 1 pc 3
Straw 1 pc 1
Total: 29.00
Mark up price: ₱16.00
Cost Per Yield: ₱29.00
Suggested Selling Price: ₱35.00

VII. PROPOSED MENU

RICE MEAL SNACKS DRINKS

Chowfan with Siomai Sweet Potato Cheese Iced Coffee

Ball

Chicken Pastil Veggies Burger Cucumber Honey Lemon

Eggplant Burger Patty Baked Macaroni Milky Honey Melon

VIII. PROPOSED UNIFORM

Edu-Cafeteria’s Proposed Uniform are:

Brown Polo Shirt- As the standard uniform in the cafeteria, it makes the stains and spills less
noticeable and also creates a more cohesive and professional look for each staff.

Black Apron- To avoid the risk of the meals being contaminated by dirt, dust, and other
bacteria while preparing, cooking, and serving dishes to the UCCians.

Black Slacks- Black pants can help conceal stains and spills, maintaining a cleaner
appearance during busy shifts.

Hairnet- to keep workers' hands out of their hair and to prevent hair from coming into contact
with raw or cooked foods, tools, and equipment being used in the Cafeteria.
Black Shoes (Non-Slip) - to protect the staff from the slips and falls that are significantly more
likely to happen in commercial kitchens.

Facemask- to prevent staff from coughing or sneezing onto and contaminating food during
the food preparation and handling process.

I. PROPOSED LAYOUT

Fig. 2 Canteen Structure (Aerial View)

The Cafeteria is located at the 5th Floor of the Univeristy of Caloocan City
South and consists of four (4) tables and sixteen (sixteen) chairs for the customers.
At the front is the desk where the order-taking payment will be done.

II. TARGET MARKET

Edu-cafeteria’s target market includes students, teachers, school personnel, officials,

visitors, and other stakeholders at the University of Caloocan City - South Campus
III. PROFIT DISTRIBUTION
The initial capital for the operation of the food establishment will be P10,000.

This amount will be used for the consumable ingredients and other materials needed for
the operation. Ten percent (10%) of the total net income will be given to the Cooperative
as a school share since the practicum students used the facilities and consumed the
electricity for free. 20 percent will be given to the TLE Council and the remaining 70 Percent
(70%) will be given to the students/practicumers.

IV. ORGANIZATIONAL STRUCTURE

 Position and Duties:
● Manager
-management of the canteen, including supervising volunteers and assistance, and authorizing purchases
or ordering necessary goods and produce to present a menu following the Nutrition in Schools Policy.

● Cashier
-responsible for assisting customers with menu selection, recommendations, and taking accurate food orders
in a friendly and hospitable manner.
● Auditor
-checking that financial reports and records are accurate and reliable. ensuring that assets are protected.
identifying if and where processes are not working as they should and advising on changes to be made.
preparing reports, commentaries, and financial statements.

● Preparation
-responsible for preparing the cafeteria in the opening and in making sure that all tools and equipment, and
the facility is ready for the day.

● Food Server
-responsible for serving food and beverage orders in the right amount in accordance to the standard.

● Waiters/Crew
-attend to customers upon entrance; Present restaurant menus
-their responsibilities include the cleanup of dishes, cooking equipment, and the working stations.
-they also take charge of food safety regulations, storing and sorting of ingredients, and preparing foodstuff.
-maintain a clean and organized workstation and ensure a clean guest area.

● Marketing
- the one who introduces a product, has enough knowledge about how it works, and would like to encourage
people to buy it.
- responsible for delivering food orders from the kitchen to customer’s classroom for online orders rapidly and
accurately.
- the one who manages the social media account and online orders and posting.

● Runner
-assist with running errands, such as buying ingredients.
-perform basic tasks, such as washing, cleaning, and organizing the table.
-perform other duties as assigned by the manager.
-fills in or assists other positions as needed.
- the one who introduces a product, has enough knowledge about how it works, and would like to encourage
people to buy it.

● Barista
-preparing and serving coffee to customers according to established recipes and standards.
V. SCHEDULE OF CREW
EDU-CAFETERIA DAILY OPERATION HOURS

Days SCHEDULE HOURS

Monday 7:00 AM - 2:00 PM 7 HRS.

Tuesday 7:00 AM - 2:00 PM 7 HRS.

Wednesday 7:00 AM - 2:00 PM 7 HRS.

Thursday 7:00 AM - 1:00 PM 6 HRS.

Friday 7:00 AM - 3:00 PM 8HRS..

ESTIMATED TOTAL HOURS PER WEEK 35 HRS.

WEEKLY STAFF/CREW SCHEDULE

WEEK 1
(April 16-19)

DUTIES TUESDAY WEDNESDAY THURSDAY FRIDAY

7 hrs 7 hrs 6 hrs 8 hrs

Manager Orosco Reyes Hermosura Chavez
Marketing Hermosura Chavez Gruezo Beriño
Cashier Gruezo Beriño Cadiz Smith
Auditor Cadiz Smith Casela Samson
Preparation Casela Samson Solidum Dacarra
Food Server Solidum Dacarra Abarracoso Aspuria
Barista Abarracoso Aspuria Paghunasan Obidosa
Waiter Paghunasan Obidosa Antolino Hernandez
Runner Antolino Hernandez Orosco Reyes
 WEEK 2
(April 22-26)

DUTIES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

7 hrs 7 hrs 7 hrs 6 hrs 8 hrs

Manager Gruezo Beriño Cadiz Smith Casela
Marketing Cadiz Smith Casela Samson Solidum
Cashier Casela Samson Solidum Dacarra Abarracoso
Auditor Solidum Dacarra Abarracoso Aspuria Paghunasan
Preparation Abarracoso Aspuria Paghunasan Obidosa Antolino
Food Server Paghunasan Obidosa Antolino Hernandez Orosco
Barista Antolino Hernandez Orosco Reyes Hermosura
Waiter Orosco Reyes Hermosura Gruezo Gruezo
Runner Hermosura Gruezo Gruezo Beriño Cadiz

WEEK 3
(April 29 May 13)

DUTIES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

7 hrs 7 hrs 7 hrs 6 hrs 8 hrs

Manager Samson Solidum Dacarra Abarracoso Aspuria
Marketing Dacarra Abarracoso Aspuria Paghunasan Obidosa
Cashier Aspuria Paghunasan Obidosa Antolino Hernandez
Auditor Obidosa Antolino Hernandez Orosco Reyes
Preparation Hernandez Orosco Reyes Hermosura Gruezo
Food Server Reyes Hermosura Gruezo Gruezo Beriño
Barista Gruezo Gruezo Beriño Cadiz Smith
Waiter Beriño Cadiz Smith Casela Samson
Runner Smith Casela Samson Solidum Dacarra
 WEEK 4
(May 6-10)

DUTIES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

7 hrs 7 hrs 7 hrs 6 hrs 8 hrs

Manager Paghunasan Obidosa Antolino Hernandez Orosco
Marketing Antolino Hernandez Orosco Reyes Hermosura
Cashier Orosco Reyes Hermosura Gruezo Gruezo
Auditor Hermosura Gruezo Gruezo Beriño Cadiz
Preparation Gruezo Beriño Cadiz Smith Casela
Food Server Cadiz Smith Casela Samson Solidum
Barista Casela Samson Solidum Dacarra Abarracoso
Waiter Solidum Dacarra Abarracoso Aspuria Paghunasan
Runner Abarracoso Aspuria Paghunasan Obidosa Antolino

WEEK 5
(May 3-17)

DUTIES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

7 hrs 7 hrs 7 hrs 6 hrs 8 hrs

Manager Reyes Hermosura Gruezo Gruezo Beriño
Marketing Gruezo Gruezo Beriño Cadiz Smith
Cashier Beriño Cadiz Smith Casela Samson
Auditor Smith Casela Samson Solidum Dacarra
Preparation Samson Solidum Dacarra Abarracoso Aspuria
Food Server Dacarra Abarracoso Aspuria Paghunasan Obidosa
Barista Aspuria Paghunasan Obidosa Antolino Hernandez
Waiter Obidosa Antolino Hernandez Orosco Reyes
Runner Hernandez Orosco Reyes Hermosura Gruezo
Prepared by:

MARIA JENNEL P. OROSCO

BTLED- HE 3A, President

Approved by:

PROF. MICK RUSSEL O. ESTARES

Entrepreneurship Instructor

PROF. MARIA JANINA C. PINCA

Fundamentals of Food Technology (Lecture) Instructor

DR. FLORALINDA E. ALFARO

Fundamentals of Food Technology (Laboratory) Instructor

DR. DOMINIC C. ROTA

School Food Service Mngt. (Lecture& Laboratory) Instructor

DR. RAMONA A. PRADO

Dean, College of Education