Vision

To create the best, branded, and healthy eating pinoy dishes in the Philippines, to be recognized for providing a great pinoy food, entertainment and fast, efficient friendly service.

Mission

To sell delicious and remarkable pinoy food and beverage to consistently provide our customers with impeccable service by demonstrating warmth, graciousness, efficiency, knowledge, professionalism and integrity to our work. To have every customers a satisfaction to our pinoy food and thanked at least once for allowing us to serve, and to leave impressed.

Company summary

Jheyan’s is a partnership type of business, sells pinoy food, other beverages with an

entertainment to be enjoyed for relaxation. The Jheyan’s will be located at Labasan San

Pedro Street Morong, Rizal.

The Jheyan’s major investors who cumulatively own over 100% of the company are Gilmark Bilog , Jerhome Alindogan and Mark Ryan Ulang.

Target market

Students who would like to indulge pinoy food.

Family for Bonding.

Business Man who would like to take rest and to be relaxed.

Anyone who would be willing to avail the rendered service.

Name of the Firm

The proposed title is “Jheyan’s Restaurant” which offers Filipino food. The

business is available to all including reserving, parties and weddings.

Type of Business

The proposed project is partnership type of business wherein three owners

combined their capital/money for the contribution for the construction of the

establishment. And also the three owners are liable and responsible for one another,

when it comes in the operation. The three owners must share the profit.

Location of the Business

Our Business will be located at Barangay Labasan San Pedro Street Morong, Rizal

Philippines which will serve also as the target place wherein children, students, youth

and adult that can avail the services of the Restaurant.

Economic Contribution

The impact of the Jheyan’s Restaurant in terms of economy is that it will help the

economy to boost the country in terms of taxes that will help, stabilize and sustain the

economy to its high state.

Social Contribution

The impact of the Jheyan’s in the society is that it will provide satisfaction and

leisure to all customers who want to avail and experience the pleasure of the proposed

business.

Government Contribution

The impact of the Jheyan’s in the Government is that it will help the government

to attain the sustainability of the country in terms of business states and economic

status.

Objectives of the Project

To help the society through providing more employment.

To attain profit for the sustainability of the firm.

To be a well-known Restaurant locally and internationally.

To provide a Quality service for customer’s satisfaction

Personnel and Management

This chapter includes the personnel and management of the establishment and also

it includes its duties, responsibilities, qualification and its description.

Business Owner/s

Duties

The person who own the shop. The person who provide financial support to the business Monitors the flow of operation of the business

Responsibilities

Owner/s

Maintenance Waiter

Bus boy

Cook

Dish washer

Cashier

General manager

Planning and strategize first, a small business owner must be the principal strategist and planner.

Finance and accounting most small business need start-up capital to get established and grow their products and service.

Legal small business owners must comply with federal state business license laws bounding a limited liability company to create a legal contract. They must know basics of the law and have access to an attorney, if legal problems we/customers or employees arise.

Being responsible for managing all the people in your business.

Qualifications

Capable to provide for the business needs and demands in terms of financial.

General Manager

Duties

Responsible in supervising all transactions and happenings in the cafe. Oversees all complaints and needs primarily.

Responsibilities

Paper Works Work Environment Supervisions

Qualifications

Bachelor Degree of Business Administrations or HRM At least 2 years’ experience in managing food establishment Computer literate

Maintenance

Duties

Responsible in fixing some problems with regards to system Keep the computer system updated Responsible for fixing damage wire

Responsibilities

Physical Demand Work Environment Persons Ability

Qualifications

He/she must have a skill with regards to the job Must have at least 2 years’ experience work Flexible to perform job well

Waiter

Duties

Greeting customers as they arrive and showing them to their table.

Giving out menus and taking orders for food and drink.

Serving food and drinks.

Dealing with bill payments.

Making sure tables are clean and tidy.

Responsibilities

Inform customers of daily specials. Clean tables and/or counters after patrons have finished dining. Prepare tables for meals, including setting up items such as linens, silverware,

and glassware.

Qualifications

He/she must have a skill with regards to the job Must have at least 2 years’ experience work Flexible to perform job well Busboy

Duties

Clear dishes, glasses and silverware from the table after diners leave. Wipe down the table, and reset it for the next diners. A busboy may also fill in as a dishwasher during non-service hours.

Responsibilities

Assist the waiter

Qualifications

 Bus boys are not required to have formal training or previous kitchen and dining room experience. 

Cook

Duties

Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and

experience. Observe and test foods to determine if they have been cooked sufficiently, using

methods such as tasting, smelling, or piercing them with utensils. Weigh, measure, and mix ingredients according to recipes or personal judgment,

using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to waiters or patrons

Responsibilities

Food preparation

Qualifications

Strong knowledge of different types of meats and their cooking times Well versed in planning menus, establishing size of food portions, estimating

food requirements and costs, and watch and order supplies Exceptional understanding of preparing food for cooking and adding appropriate

seasoning Highly experienced in performing food quality inspections to ensure that all food

items conform to hygiene standards Well-honed aesthetic skills aimed at arranging and presenting food in a manner

pleasing to the eye Solid knowhow of carving and preparing different types of meats for broiling,

frying and steaming

Dish Washer

Duties

Clean and prepare various foods for cooking or serving.

Load or unload trucks that deliver or pick up food and supplies. Receive and store supplies. Set up banquet tables. Stock supplies such as food and utensils in serving stations, cupboards,

refrigerators, and salad bars. Transfer supplies and equipment between storage and work areas, by hand or

using hand trucks. Wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by

hand. Clean garbage cans with water or steam. Maintain kitchen work areas, equipment, and utensils in clean and orderly

condition.

Responsibilities

Cleanliness of utensils, work areas and stocking.

Qualifications

 Dish washers are not required to have formal training or previous kitchen and dining room experience. 

Cashier

Duties

Responsible for auditing the financial transactions Keep the computer system updated

Responsibilities

Physical Demand Work Environment Persons Ability

Qualifications

He/she must have a skill with regards to the job Must have at least 2 years’ experience work Fluent in English Computer literate

Rationale

Title: Design a lay-out for constructing a new establishment entitled Jheyan’s

Restaurant.

Goal: To establish a restaurant

Objectives: To create name and signature for the patrons that would stabilize the

business.

Policy: The budget for constructing the business must be suited and accurate for all

cause, and the allotted time for constructing the establishment must be meet.

Procedure: Plan the activities, make a contract, hire workers construct the building.

Menu analysis:

Menu Item Storage TypePortion

SizeTable

Portion

Batch

Size

Process Required

UtensilsWork

SurfaceLarge

EquipmentHolding

Equipment

Shrimp Tempura

Freezer 10 20 10 WashFry

Spatula Kitche

n

Fryer Dinner

plate

Beef siomai

Freezer 10 20 10 PrepareSteam

Drain pan

Kitche

n

Steamer Dessert

plate

Pork Siomai

Freezer 10 20 10 PrepareSteam

Drain pan

Kitche

n

Steamer Dessert

plate

Calamares Freezer 10 20 10 WashFry

Spatula Kitche

n

Fryer Dinner

plate

Nido Soup Cabinet 20 10 DrainMixingBoiling

Spatula Kitche

n

Stove bouillon

cup

Corn Soup Cabinet 20 10 MixingStirring

Spatula Kitche

n

Stove bouillon

cup

Egg Drop Soup

Cabinet 20 10 StirringBoiling

Spatula Kitche

n

Stove bouillon cup

Spicy Beef Noodle Soup

Cabinet 20 10 HeatingBoilingDrain

Spatula Kitche

n

Stove bouillon

cup

Vegetable Salad

Refrigerated

20 10 WashChopMixing

Drain pan

Kitche

n

Salad

plate

Coleslaw Salad

Refrigerated

20 10 SliceMix

Drain pan

Kitche

n

Salad

plate

Green Salad with

TocinoRefrigerate

d

20 10 Mix Drain pan

Kitche

n

Salad

plate

Corn Potato Salad

Refrigerated

20 10 Boiling Drain pan

Kitche

n

Salad

plate

Adobong Manok

Freezer 20 10 MarinateSimmerSauté

KnifeBowl

Kitche

n

Stove Dinner

plate

Adobong Baboy

Freezer 20 10 Mix Marinate

Boil

KnifeBowl

Kitche

n

Stove Dinner

plate

Grilled liempo

Freezer 1 20 10 Fry SpatulaKettle

Kitche

n

Griller Dinner

plate

Fried chicken

Freezer 20 10 Fry SpatulaKettle

Kitche Fryer Dinner

n plate

Crispy pata Freezer 1 20 10 Fry SpatulaKettle

Kitche

n

Fryer Dinner

plate

Beef steak Freezer 1 20 10 MarinadeBoil

SpatulaKettle

Kitche

n

Stove Dinner

plate

Sisig pork Freezer 20 10 GrillMix

SpatulaKettle

Kitche

n

Stove Sizzling

Plate

Chicken Sisig

Freezer 20 10 GrillMix

SpatulaKettle

Kitche

n

Stove Sizzling

Plate

Tuna Sisig Freezer 20 10 GrillMix

SpatulaKettle

Kitche

n

Stove Sizzling

Plate

Leche flan Freezer 1 20 10 MixBoil

Llanera Kitche

n

Steamer Dessert

Plate

Buko Salad

Freezer 20 10 Mix Mixing Bowl

Kitche

n

Dessert

plate

Banana Split

Refrigerated

1 20 5 .

Microwave

SliceSprinkle

SpoonKnife

Kitche

n

Dessert

plate

Cassava cake

Refrigerated

1 20 10 Pre-heat ovenMix

Mixing Bowl

Kitche

n

Oven Dessert

plate

Ice teaRefrigerate

d1 20 10 Mix Mixing

GlassKitche

n

Rock

glass

Buko juiceRefrigerate

d1 20 10 Mix Mixing

GlassKitche

n

Rock

glass

Mango shake

Refrigerated

1 20 5 Mix Mixing Glass

Kitche

n

Blender

Pine apple juice

Refrigerated

1 20 10 Mix Mixing Glass

Kitche

n

Rock glass

Machineries and Equipment:

Quantity Equipment Description Unit Cost Total Sale2 Fryer New 3,100.00 6,200.00

1 Griller New 7,000.00 7,000.005 Gas Stove New 1,000.00 5,000.001 Oven New 10,000.00 10,000.001 Steamer New 8,000.00 8,000.002 Blender New 699.00 1,398.00

Total 37,598.00

Furniture:

Furniture and Fixtures

Quantity Description Unit Cost Total Cost

Tables 7 New 5,000 35,000.00Chairs

(Palo china)9 New 3,000.00 27,000.00

Grand Total 62,000.00

Work force:

STAFFSALARY

General Manager 13,500.00

Maintenance 10,800.00

Waiter 10,800.00

Bus Boy 9,000.00

Cook 10,800.00

Dish washer 9,000.00

Cashier 10,800.00

Grand Total 74,700.00

Expenditures and Expenses (per month):

Electric bill P20,000

Water bill P5,000

Taxes P3,000

Maintenance P10,000

Personnel salary P74,700

All Permits P10,000

Cleaning Supplies P10,000

Wi-Fi/internet access P1,500

Total P134,200

Daily Demand Figure Analysis:

This table on the total market demand presents the product quality, no. of buyers, price

and total market demand

ProductBeginning Balance

Quantity Unit Cost Total Cost

Shrimp Tempura

150

Beef Siomai 30Pork Siomai 30Calamares 30Nido Soup 20Corn Soup 20

Egg Drop Soup 30Spicy Beef

Noodle Soup100

Vegetable Salad

100

Coleslaw Salad 100Green Salad with

Tocino100

Corn Potato Salad

100

Adobong Manok 150

Adobong Baboy 150

Grilled liempo 100Fried chicken 100Crispy pata 150Beef steak 150Sisig pork 150

Chicken Sisig 150Tuna Sisig 150Leche flan 80

Buko Salad 50

Banana Split 80

Cassava cake 50

Ice tea100

Buko juice80

Mango shake 80

Pine apple juice 80

Daily Sales:

Product No. of Buyers Quantity to be Sold

Price Total Market Demand

Shrimp Tempura 30 20 120 2400Beef Siomai 30 20 100 2000Pork SiomaiCalamares 30 20 120 2400Nido Soup 30 20 100 2000Corn Soup

Egg Drop Soup 30 20 120 2400Spicy Beef Noodle Soup 30 20 100 2000

Vegetable SaladColeslaw Salad 30 20 120 2400

Green Salad with Tocino 30 20 100 2000Corn Potato Salad

Adobong Manok 30 20 120 2400

Adobong Baboy 30 20 100 2000

Grilled liempoFried chicken 30 20 120 2400Crispy pata 30 20 100 2000Beef steakSisig pork 30 20 120 2400

Chicken Sisig 30 20 100 2000Tuna SisigLeche flan 30 20 120 2400

Buko Salad 30 20 100 2000

Banana Split

Cassava cake 30 20 120 2400

Ice tea30 20 100 2000

Buko juice

Mango shake 30 20 120 2400

Pine apple juice 30 20 100 2000

Yearly Sales:

Quantity Unit Cost Selling Price

Total Cost Total Sales Profit

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 80 100 864,000 1,080,000 216,000

10,800 90 120 972,000 1,296,000 324,00010,800 ssss80 100 864,000 1,080,000 216,000

Grand Total 25,704,000 33,264,000 7,560,000

Income Statement:

Sales P33,264,000

Less: Cost of Sales P25,704,000

Electricity Bill 60,000

Salary and Wages 720,000

Water Bill 12,000

Adapted Land Area 900,000

Electrical Plumbing 100,000

Communication Expense 36,000

Permit Bill 12,000 27,544,000

Net Income 5,720,000

Balance Sheet:

Jheyan’sBALANCE SHEET

MAY 1, 2016Assets

Current AssetsCash P1,043,000

Fixed AssetsMachines and Equipment P67,400

Adopted Land Area P1,000,000Electrical Plumbing P311,335

Furniture’s and Fixtures P49,000Supplies P28,925

Raw Materials P340Total assets P2,500,000

Capital P2,000,000

Liabilities P500,000Total liabilities and Capital P2500,000

Assets

Current Assets

Cash P3,332,160.00

Supplies 3,130.00 P3,329,030.00

Non-current Assets

Furniture and Fixtures 21,300.00

Machine and Equipment 235,000.00 256,300.00

Total Assets P3,072,730.00

Liabilities and Owner’s Equity

Noncurrent Liability

Utility Expense

Electricity Bill 60,000.00

Water Bill 24,000.00 84,000.00

Owner’s Equity

Angelica, Capital-Ending 1,798,000.00

Shulamite, Capital-Ending 1,798,000.00 3,596,000.00

Total and Owner’s Equity P3,512,000.00

Operating Activity

Collection

Service Income P4,032,000

Cash Payment of:

Personnel Salary 60,000

Electric Bill 5,000

Internet Connection 2,000

Water bill 1,000

Permit 3,000

Investing Activities

Cash Payment of:

Machines and Equipments P67,400

Adopted Land Area P1,300,000

Electrical Plumbing P2,75,335

Furniture’s and Fixtures P49,000

Supplies P28,925

Raw Materials P340

Investment 3,000,000

Net Increase in Cash P3,104,620

Add: Cash Beginning 0

Cash end of the year P3,104,620

Map

Jheyan’s

In Morong, Rizal

A Prospectus

Presented to

The Faculty of College of Industrial Technology

University of Rizal System

Morong, Rizal

In Partial Fulfillment

Of the Requirement for the Degree

Bachelor of Technology Major in Hotel and Restaurant Management

Jerhome Alindogan

Gilmark Bilog

Mark Ryan Ulang

Prospectus Criteria

Content 40%

Congruency 30%

Prospectus

Miniature

Blue print

Feasibility 20%

Manner of presentation 20%

Total 100%