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Chapter I Business Concept

A. Product Description and Benefits:

Noodles

The noodle is a type of staple food made from some type ofunleavened dough which isrolled flat and cut into one of a variety of shapes. While long thin strips may be the most

common, many varieties of noodles are cut into waves, helices, tubes, strings, shells,

folded over, or cut into other shapes. Noodles are usually cooked in boiling water,

sometimes with cooking oil or salt added, but are often pan fried or deep fried. Noodles

can be refrigerated for short-term storage, or dried and stored for future use.

In English usage, the word "noodle" is an inclusive term that denotes texture and

culinary use, and to a lesser extent, shape, as many people may associate it with the

more common string varieties, such as spaghetti orramen. Material composition or

geocultural origin must usually be specified. However, the actual word derives fromthe German Nudel.

Nutritional values of Noodles

Pasta is an all rounder in the world of gourmet. It fairs as a comfort food, snack and a

nutritious element, all at one go. Pasta is a good option for those who count their diet in

every bite. A 100 gram of pasta delivers your system 350 Kcal, a healthy protein dose of

11%-12% and less than 1% fat. Your digestive system takes less pain to absorb pasta

and this gifts you the luxury to indulge in any kind of seasoning or garnishing before

having a bite of your favorite pasta. Moreover pasta is like a nullified substance withlittle existence of vitamins and mineral salts, except potassium. Naturally, the cook can

determine the nutritional value of a particular kind of pasta by adding his or her required

amount of meat, fish, legumes, vegetables and various sauces. In a way we can say

that pasta is a food that we can customize according to our taste bud and health

requirement, a unique dietary attribute indeed

Togue (mung bean sprouts)

Mung bean sprouts, ortogue in Filipino, is one of the cheapest vegetables in the localmarket. Probably one of the reasons for the cheap price is that togue is easy to

cultivate. The mung beans, ormongo, sprout from two to five days. I know this for a fact

because it was a popular science project in grade school. Planting mongo seeds and

watching their development for the next couple of days. There was even an experiment

when the seeds were placed in jars full of water, sandwiched between the interior of the

jar and a sheet of litmus paper to hold the seeds steady. So, anyway, below is

http://en.wikipedia.org/wiki/Unleavenedhttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Cooking_oilhttp://en.wikipedia.org/wiki/Spaghettihttp://en.wikipedia.org/wiki/Ramenhttp://en.wikipedia.org/wiki/German_languagehttp://www.sproutpeople.com/seed/mung.htmlhttp://www.sproutpeople.com/seed/mung.htmlhttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Ramenhttp://en.wikipedia.org/wiki/Spaghettihttp://en.wikipedia.org/wiki/Cooking_oilhttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Unleavened

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what togue, or mung bean sprouts look like before they are cooked. According to one

site, this vegetable is rich in Vitamins A, B, C and E, Calcium, Iron, Magnesium,

Potassium and Amino Acids. According to another site, a cup of mung bean sprouts contain a

mere 26 calories.

Nutritional Advantages of Sprouts

It is really only in the past thirty years that "westerners" have become interested insprouts and sprouting. During World War II considerable interest in sprouts was sparkedin the United States by an article written by Dr. Clive M. McKay, Professor of Nutrition atCornell University. Dr. McKay led off with this dramatic announcement: "Wanted! Avegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3to 5 days, may be planted any day of the year, will require neither soil nor sunshine, willrival tomatoes in Vitamin C, will be free of waste in preparation and can be cooked withlittle fuel and as quickly as a ... chop."

Dr. McKay was talking about soybean sprouts. He and a team of nutritionists had spentyears researching the amazing properties of sprouted soybeans. They and otherresearchers at the universities of Pennsylvania and Minnesota, Yale and McGill havefound that sprouts retain the B-complex vitamins present in the original seed, and showa big jump in Vitamin A and an almost unbelievable amount of Vitamin C over thatpresent in unsprouted seeds. While some nutritionists point out that this high vitamincontent is gained at the expense of some protein loss, the figures are impressive: anaverage 300 percent increase in Vitamin A and a 500 to 600 percent increase in VitaminC. In addition, in the sprouting process starches are converted to simple sugars, thusmaking sprouts easily digested.

B. Purpose of the Business

A business enterprise has two basic functions: marketing and innovationIf we want to know what a business is, we have to start with its purpose. And thepurpose must lie outside the business itself. In fact, it must lie in society, since abusiness enterprise is an organ of society. There is only one valid definition ofbusiness purpose: to create a customer. The customer is a foundation of abusiness and keeps it in existence. The customer alone gives employment. Andit is to supply the customer that society entrusts wealth-producing resources tothe business enterprise.Because it is the purpose to create a customer, any business enterprise has twoand only two basic functions: marketing and innovation. These are theentrepreneurial functions. Marketing is the distinguishing, the unique function ofthe business.

http://www.sproutpeople.com/seed/mung.htmlhttp://www.sproutpeople.com/seed/mung.htmlhttp://chinesefood.about.com/library/weekly/aa092101a.htmhttp://chinesefood.about.com/library/weekly/aa092101a.htmhttp://www.sproutpeople.com/seed/mung.htmlhttp://www.sproutpeople.com/seed/mung.html

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C. Core ValuesMission

1. I will do my duty for the customer to be satisfied.

a. Smile and greet the customer.b. Giving quality food and service.c. Giving right portion per order and not to cheat to customer.

2. Obey the rules of the company.

a. Always on time on duty.b. Wearing complete uniform.

3. Be responsible for the ff.

a. Moneyb. Productc. Equipment and store

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CHAPTER I

BUSINESS CONCEPT

FRIED NOODLES

Tessalonica R. Tan Prof. De Guzman

NFT-3A