OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY,

INCORPORATED
BANADERO HIGHWAY, OZAMIZ CITY OZAMIZ CITY

IN PARCIAL FULFILLMENT OF THE SUBJECT MANAGEMENT-I

MANAGEMENT 1
(BRAVO III)

GROUP 4
MEMBERS:
CHINCHONTIC, KIM
TAPANG, HONEY
LANIT, HONEY LIEL
MACAYRAN, JUDY AN
ABO-ABO, MARIES ANN
OGAO-OGAO, MARILYN
DOROMAL, CESIA

SUBMITTED TO:
MRS. ARLENE L. ROSAURO
1. Company Background

-"Four Restaurant" is a kind of restaurant that cater four different kinds of

astonishing dishes . We have offered different kinds of foods that really interest

our customers. The name "Four" stands for the four different dishes coming from

four different countries that represents our buffet style. Aside from that our

restaurant offered high quality standard of services and foods. In line with that,

the countries that represent our buffet are Italy, Mexico, Philippines and China.

First off the Italian cuisine serves high-end pasta dishes that is the country's

signature dishes; Mexican cuisine offers typical Mexican food which is a mixture

of spicy and sweetness; Filipino cuisine venture different kinds of dishes that has

a unique taste that pass-through history coming from different influences;

Chinese cuisine offers traditional and standardized dishes that would really bring

the foodie in you. From these countries famous dishes we had interest our

customers, delighted them and satisfied their appetite.

2. Project Summary

2.1. Name of Project

- “FOUR RESTAURANT" the name "Four" stands for the four

different dishes coming from four different countries that represents our

buffet style. The countries that represent our buffet are Italy, Mexico,

Philippines and China.

2.2. Location

- The Four Restaurant is conveniently located at the center of the

city, in Santa Cruz Ozamiz City, Misamis Occidental, Philippines.

2.3. Description of the Project

- This project is made to propose a new kind of restaurant

that surpass the quality and standards of other restaurant but

caters foods in a much cheaper price were everyone can enjoy

exploring the different dishes of four different countries. Highly

establish to bring the buffet style of eating to the customers. Also

cater dine in having the luxurious ambiance. Located in the center

of the city and provides services like catering for different occasion

and events and offers unique kind of customer delight.

 2.4. Objectives

o To achieve customer satisfaction that is worth every penny

they paid for.

o To cater service in the most convenient and affordable price.

o To achieve our organization's goal and to help our subjects

to grow professionally.

o To establish a company that would provide job and help our

economy.

3. Market Strategy

3.1. Market Environment

Four restaurant is located in the heart of the city so the market

environment we have is bit abundant in people and centered to our target

customers. A perfect place to start up a business. The people in this area

are food lovers and willing to taste new kind of dishes.

 Radius

Other competing restaurants are not located to the city it has 5 miles

radius from the location of the restaurant.

 Geographical Barriers

the city is located in the heart of the city and it can be easily go to its

location.

 Economic Barriers

The city is economically stable and can easily adapt to changes

.
 3.1.1. Demographic Profile

Ozamiz City in Philippines

Ozamiz is a third class city in the province of Misamis Occidental, Philippines.

According to the 2010 census, it has a population of 131,527 people. Wikipedia

Weather: 27°C, Wind SW at 8 km/h, 82% Humidity

Population: 131,527 (2010) UNdata

Local time: Wednesday 1:05 PM

Number of airports: 1
 3.1.2. Socio Cultural Forces

o Our target customers are those who are hunger for foreign

dishes like in the countries of Italy, Mexico, and China ,and

in local dishes as well .

o Food lover and have a big appetite to carry our buffet meal.

o Any persons that are starving and craving to taste delicious

dishes.

3.2. Market Mix

3.2.1. Market

o Advertisement ( Flyers, Brochures, Commercials)

o Promotional activities

o Email marketing

o Affinity programs

3.2.2. Product and Services

o We are especially focused on providing a unique

environment for people to dine and meet.

o Four restaurant attracts prospective customers by offering

an exciting and unique dining experience. High quality food,

friendly and professional service, and an entertaining, fun-

filled environment differentiate Four restaurant from its

competitors.
 o We also cater different dishes coming from four countries

which will bring you the beautiful history of its origin.

3.2.3. Pricing Strategy

o The pricing of our dishes and drinks are very affordable. Our
buffet meal is only cost Php 1,000 and it’s an eat all you can
style, serving four different dishes from Chinese, Mexican,
Italian, and Filipino cuisine.
o If you have eaten to our restaurant four the fifth time you will
get a bottle of champagne.
o We also have dine in and menus for those who want to
experience a distinct dinner of delicious foods, and that’s
only cost for a very cheap price.

3.2.4. Promotional Tools

o Advertisement ( Flyers, Brochures, Commercials)

o Package discount

o Press Releases
o Rewards Programs
o Sponsorships Social Media

4. Management Study

4.1. Proponents Profile

(Mexican) Chilaquiles

ChilaquilesThis popular traditional breakfast dish features lightly fried corn

tortillas cut into quarters and topped with green or red salsa (the red is

slightly spicier). Scrambled or fried eggs and pulled chicken are usually

added on top, as well as cheese and cream. Chilaquiles are often served

with a healthy dose of frijoles (refried beans).

(Chinese) Sweet and Sour Pork

Sweet and sour pork has a bright orange-red color, and a delicious sweet

and sour taste. At the very beginning there was only sweet and sour pork,

but to meet demands, there have been some developments on this dish.

Now, the pork can be substituted by other ingredients like chicken, beef or

pork ribs. Read the DIY recipes of sweet and sour pork ribs.

(Philippines) Adobo

(from Spanish adobar: "marinade," "sauce" or "seasoning") is a popular

dish and cooking process in Philippine cuisine that involves meat,

seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which

is browned in oil, and simmered in the marinade. It has sometimes been

considered as the unofficial national dish in the Philippines.

(Italy) Pasta

In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn

(maize), sausages, pork, and different types of cheeses are the most

common ingredients. Pasta dishes with use of tomato are spread in all

Italy.
 These are some of the dishes that we offer and serve in our buffet meal.

We also offers different kinds of drinks and foods.

4.2. Type of Organization

Four restaurant is a type of organization which caters food and

other restaurant services. This type of business operation provides

services, and products, to its customers.

4.3. Organizational Chart

FOUR RESTAURANT ORGANIZATIONAL CHART

Manager / Supervisor
Kim Chinchontic

Marketing Director
Honey Tapang

Assistant Marketing Maître d,

Head Chef Accounting Head
Head Host/Hostess
Marilyn Ogao-ogao Maries Ann Abo-abo
Judy an Macayran Honey Liel Lanit
 4.4. Types of Operation

o Restaurant service

o Buffet meal

o Catering service

4.5. Job Description

Manager/ Supervisor (Kim Chinchontic)

A restaurant manager works with suppliers, wait and hosting staff, as well as

with the kitchen staff and, most of all, she works to keep customers happy

enough to return and encourage others to visit the restaurant.

Marketing Director (Honey Tapang)

Develops marketing strategy by studying economic indicators; tracking

changes in supply and demand; identifying customers and their current

and future needs; monitoring the competition.

Assistant Marketing Head (Judy An Macayran)

Marketing assistants support the work of marketing managers and executives

on projects directed at maximizing company profits and developing sales

strategies or marketing campaigns.

Head Chef (Marilyn Ogao-ogao)

Head chef is a highly skilled professional cook who oversees the operations

of a restaurant or dining facility. They are responsible for the food that comes

out of a kitchen from conception to execution. While many of these

professionals gain the necessary skills through work experience as line

cooks, college programs in the culinary arts are widely available. Some

cooks learn through apprenticeships.)

Assistant Chef (Cesia Doromal)

Assistant chefs are lead chefs in the making. They possess deep knowledge

of food preparation activities, ingredients and food combinations and use this

knowledge to assist the chef in preparing exceptional meals. The main duty
of an assistant chef is to make sure that all ingredients are available for the

chef so that he can cook without any hindrances or delays.

Accounting head (Maries Ann Abo-abo)

The Restaurant Cashier is in charge of the register. This would include cash

and credit card transactions, tipping out wait staff, and balancing the register

at the end of the shift. The cashier may assists the Wait Staff with various

tasks. Must be competent with computerized register system and have good

cash handling skills. Must have experience in retail sales, and be

professional, polite, and reliable.

Maitre d, Host/Hostess ( Honey Liel Lanit )

Takes Reservations, organizes seating, greets customers, seats customers,

distributes menus. They sometimes operate the cash register. They

occasionally take orders and act as a liaison between the kitchen and dining

room.

4.6. Operation Policies

Basic Legal Policies:

Include basic policies that you must comply with by law. These include

regulations for pay, work hours, worker's compensation, discrimination and

 medical leave. Consult with your attorney while drafting your employee

handbook. Many federal and state laws only apply to businesses with a

certain number of employees, so you might not have to comply with certain

regulations if you maintain a small staff. Even if it's not required by law for

your business, it's a good idea to include policies related to termination and

harassment. Be careful about listing reasons for termination if your restaurant

is in an at-will state. Simply state that an employee can be terminated or quit

at any time without an expressly stated reason. Including a harassment

policy helps your employees feel safe and valued. Take a hard line against

sexual and other types of harassment toward employees, and enforce this

policy quickly if the need arises.

Hygiene and Dress:

Personal hygiene and dress code policies are of particular importance in the

restaurant business. It's important to set strict policies related to your uniform

standards or dress code if you allow your employees to choose their own attire.

Decide whether you will set policies related to employee piercings and tattoos.

Require that employees wear non-slip shoes, especially in the kitchen and other

food preparation areas to prevent injuries. Keep hair and beard nets available for

employees and require them to wear their hair tied back and contained in a net

for food safety reasons.

Related Reading: Restaurant Insurance Guidelines

Food Safety:
Some of the most important employment policies for your restaurant are policies

that relate to food safety and handling. Outline policies and training guides for

your employees with respect to cross-contamination, sanitizing methods for

dishes and utensils and guidelines on how long certain foods can be safely

stored. Include policies related to cleaning food preparation and storage areas

with sheets for employees to initial indicating that they have cleaned their work

areas at regular intervals. Check your state and local laws for specific

regulations related to food handling and safety and ensure that your employees

know and follow these health laws.

Other Considerations:

Include policies related to schedules, breaks, payroll and benefits in your

employee handbook. Putting these policies in writing makes employees aware of

how their schedules might change and how often, when they are entitled to a

break and whether those breaks are paid or unpaid. Specifying payroll dates,

times and methods prevents unnecessary employee questions related to

compensation. List the benefits your employees will receive, even if you do not

offer insurance policies. Benefits can extend to things such as holiday pay,

meals or discounts for family members. Set a strict policy for tip reporting for

your servers. Include information on where they can obtain a tip reporting sheet

and set a policy regarding how often they must report their tips for tax purposes.
5. Technical Study

5.1. Location

-The Four Restaurant is conveniently located at the center of the

city, in Santa Cruz Ozamiz City, Misamis Occidental, Philippines. We have

chosen this site for the location of the restaurant for the reason that in this area

people are always abundant in numbers. It is in the center of the city, so people

will easily find this location as convenient as possible.

5.2. Logo
Four Restaurant

5.3. Floor Pan

BUFFET FLOOR PLAN

DINING AREA FLOOR PLAN
 6. Financial

6.1. Capital Equipment and Utensils List

o Capital ( Php 2,000,000.00)

o Equipments and utensils:

 Furniture ( Table, Chairs)

 Kitchen utensils ( spoons, forks, knives, plates, etc.)

 Cooking equipments and machinery ( gas range, oven,

sterilizer, etc.)

7. References

https://en.wikipedia.org/wiki/Italian_cuisine

https://en.wikipedia.org/wiki/Philippine_cuisine

https://en.wikipedia.org/wiki/Chinese_cuisine
www.bbcgoodfood.com/howto/guide/top-10-foods-try-mexico

http://www.foodservicewarehouse.com/blog/environmental-analysis-making-

restaurants-location/

https://www.google.com.ph/search?

q=proponents+profile+of+restaurant&cad=cbv&sei=19AdVpG8M8TTmAXXqquwB

A#q=how+many+people+are+there+in+ozamiz+city