Food for fifty 13th edition pdf download

If location is later found to be incompatible to the situation as to give consideration to its target market, it. Right choice of location means reaching your target customers and you respond correctly to their market needs. Based on our survey, majority of the respondents chose mall as a place to locate our business.

Weve decided to put our business at SM Bicutan because we believed it would be very accessible to our target customers which are those ages years. SM Bicutan is considered to be a strategic location for business because it lies in the intersection between Paranaque and Taguig City. In that case, not only the residents of Paranaque City of the given age can be persuaded but the residents of Taguig City of the same age as well. Our business came up with this logo because we believed that it can reflect and represent our main business essence thoroughly.

We chose Kwek- kwek, a Pinoy street food, in our logo for the reason that it emerged as the most popular and in-demand street foods based on our conducted survey. Also this street food served as the trademark of most of the Filipinos because it captures their taste preference. K8 is an acronym that stands for Kalye Ocho which is the name of our business.

We came up with the colours Green and Orange as the primary colours of our logo, Orange that symbolizes deliciousness and Green that represents clean and nutritious street foods we cater. Brief description of the project The study is about a food kiosk catering street foods as its main dish. The objective of the proponents in making this business possible is to make an impression that usual Filipino street foods that we encounter can also be safe, savoury and be complemented to other dishes.

Our business wants to emphasize that aesthetics, appearances, presentation of food, personal trust and interaction with our customers are the most important parameters for assessing food safety as well as meeting our customers needs and wants. People in all walks of life can now have the perception that street foods are not just an alternative food if you want to be a spend thrift but rather these are also foods which will delight you and will give you satisfaction beyond your expectations.

General Objectives of the Business a to be able to change the perception of people regarding safety and cleanliness of street foods, b to increase the level of awareness of customers on the different ways that the street foods can be introduced from a simple and ordinary recipes to a nutritious, stylish and savoury dishes or cuisine, c to line up with other competitors using our unique approach in catering street foods, d to offer an affordable but delicious and a satisfying street foods.

Research and Methodology The proponents used different techniques in gathering information to support the study. These respondents were come from the present total population of Paranaque City and the proponents used the Slovens formula. The survey was distributed among all the teenagers residents of Paranaque City. It was used so that the proponents would be able to know the respondents perception and preference regarding to their proposed business.

The researchers used the random sampling to gather information from the target market. Surveys and interviews are conducted to further the peoples demand regarding street food products by using a specific number of persons or respondents from different barangays within the locality. The group based the respondents from 0. In order to have an access on the pertinent information and gather important data about customers taste and preferences when it comes to street food products, the researchers agreed to use Questionnaires.

In this process, we find it very easy and reliable. The researchers used the checklist format. Questions are made for the researchers to get their personal choice when it comes to street foods.

By these questions, the researchers will be able to determine the demand of the product. The group provided survey questionnaires which are all in English language. The proponents interviewed relevant people in order to answer questions in addition to the information gathered by survey questionnaire.

We interviewed managers of some establishments at SM Bicutan to determine the rental payments and the possible layout of the store offered by the management. The proponents used the information from different libraries and surf the internet as source of their research in order for them to gather information about the business, the location of the mall, and other information that can help the study.

Figure 4 Paraaque City Map The study covered the whole city of Paraaque as the target market of the study as shown in Figure 4. The city is subdivided into sixteen 16 Barangays with two 2 districts. District II and I are composed of eight 8 Barangays each. Food is a basic necessity. The food service industry is and will always.

Restaurants and fast foods mainly contribute to the food service industry. Fast food generally refers to the type of restaurants that sell quick, inexpensive take-out food. During a relatively brief period of time, the fast food industry has helped to transform not only diet, but also landscape, economy, workforce, and popular culture. The extraordinary growth of the fast food industry has been obsessed by fundamental changes in society.

The whole experience of buying fast food has become so habitual, that it is now taken for granted, like brushing your teeth or stopping for a red light. Another difference between a restaurant and fast food is, restaurants offer meals that are cooked and prepared and is eaten at the premises while fast food usually is pre-cooked meals or serves meals that are cooked easily. Diners may eat it inside the store or they can order their food to-go.

In fast foods you usually pay before eating unlike full service restaurants. Like every other country, the food industry has flourished very well in Philippines. Filipinos love to eat and thats the reason why you will see a lot of restaurants and fast. These restaurants and fast foods can be local or international food chains. Filipino food and chefs are considered one of the best in the world. It is hardly surprising that Filipino food is often labeled as somewhat strange like the balut for example but in its own way, its food is a unique mixture of eastern and western cuisines and reflects the history of Philippines.

The Filipino food includes dishes and cooking procedures from China, Spain, Mexico, United States, and more recently from further abroad. However, what makes them Filipino is the history and society that introduced and adapted them; the people who turned them to their tastes and accepted them into their homes and restaurants, and specially the harmonizing culture that combined them into modern Filipino fare. Attracting a huge crowd to restaurants or fast foods require more than just good food.

Though important, good food is only a part of the total dining experience. Equally important is believed to be the way people feel while in the restaurant. This physical and emotional response is a result of the atmosphere, the total environment to which customers are exposed.

The proper atmosphere can make the food, service and whole dining experience seem better. For that reason a restaurant or a fast food must take care of the following to please its customers.

This includes checking the cleanliness of the place and freshness of the food, guarded premises, parking area where people can park, ambiance and landscaping, building design, lighting, and even music. Projection of demand, supply, and sales for the first five years of operation is based on the different factors like the population growth, market acceptability, capacity to supply and other factors.

This study is feasible because our target population are willing and capable of availing our products and services. We also consider factors like our competitors and prevailing prices of the suppliers that will affect our prices. Based on our demand supply analysis we found out that we can supply the available market based on our production capacity. Technical Summary The products that we are going to offer are street foods with high demand and.

Our products are kwek-kwek, fishball, isaw, adidas, pork barbeque, chicken skin, balot and calamares, we also offer other products that will complement to our products sush as desserts halo-halo, sorbets,mais con yelo and banana con yelo French fries and drinks sagot gulaman, iced tea and pineapple juice. Machineries and equipment were enumerated as well as other supplies with their corresponding cost. The project is feasible based on the different aspect that we consider in operating this business.

Management Summary Kalye Ocho is a partnership form of business ownership which will handle the. There is a store manager who is over all in charged for the day-to-day operation of the business.

At the present, the business has the total of 11 employees and as the business grows new employees will be hired for the minor business operation. Through an organized organizational structure, there will be a smooth operation of the business and also based on the technical know how of the managers, therefore, this business is feasible in this aspect.

There are no other sources of capital aside from our contribution. The return of asset will be. Therefore, our financial study is feasible. Operational Terms Kwek-kwek Boiled chicken or quail eggs dipped in a flour-and-egg batter then fried Isaw Barbecued chicken intestines on a skewer Balut A popular Filipino street snack and is essentially a duck egg with a fetus inside Fish Ball Balls formed from flaked fish or squid mixed with flour, deep fried Calamares Flour-coated squid rings Chicken Skin Deep-fried chicken skin breaded with flour Adidas Grilled chicken feet Pork Barbeque Skewered pork strips marinated in soy sauce and calamansi and grilled Frying To cook in a hot vegetable oil in a shallow open pan Grilling To broil the on an electric griller with a great heat Soda Soft serving of drinks and desserts Packing The process of assembling the foods in its container Dishwashing To clean the tablewares and utensils by washing it using a dishwashing liquid and water.

Scope and Limitation The study will tackle the feasibility of a street food restaurant business that is located at the mall, also the acceptance of the present and potential customers, on how well they will respond to these foods served in restaurants that are usually found in the streets.

The respondents are those only who belong to the age bracket years old, teenagers, male and female who are residents of Paranaque City. The competitors that the firm will consider are those fast food restaurants which are located within the vicinity of Paranaque City. Marketing is a system of business activities designed to plan, price, promote and distribute want-satisfying goods and services to present and potential customers.

It is considered as the lifeblood of every business transactions because it is a strategic way on how to cope up to the needs and wants of the costumers, finding opportunities regarding it, introduce and market the product, achieve customers loyalty and patronage. This aspect includes the following topics: demands, supply, demand and supply gap analysis, marketing programs and the projected sales. The objective of the proposed project is to delight the customers, not just by meeting their expectation but rather exceeding and going extra mile.

Moreover, its about profitability. Marketing aspect serves as the basis of the financial section through the projected demand. There can be no discussion of profitability or of the other aspects of the study; if in the first place, there is no demand or market.

Every business is practically aspiring for productivity but practically in order to last in the business world the first thing to take into consideration is the target market. The costumers will be the key factor to achieve the objectives of the organization.

Finding opportunities and spotting the right market are both important in establishing a business. Knowing customers demand and supplying them right products at reasonable prices. Objectives a.

Demand It is very essential to know the demand of our products in order to answer our customer needs and wants. Knowing the demand will help us to determine the trend for our products. Analyzing the demand thoroughly will give the projection of the total number of quantity of each product that we are going to produce daily, weekly, monthly and annually.

Past Demand A. For the Industry Since there is no statistical data recorded in NSO and DTI regarding the demand for streetfoods, past demand is computed by getting the target population in Paraaque City for the year multiplied by market acceptability which is obtained by getting the percentage of respondents who are willing to eat streetfoods in a kiosk with It increases annually based on the annual growth of population of Paraaque City by 2. Table 1 Past Demand for the Industry Past demand for industry or the whole streetfoods is computed by getting the target market population times the frequency of agreement.

For the Industry The annual increase of demand for the years is based on the annual population growth rate from by 2. The annual projected demand was obtained by multiplying the market acceptability which is Based from the obtained demand, it was distributed again to every product in order to determine its demand.

The projected demand for industry in is as follows: Year. Target Population , , , , , Table 3. Annual Demand 11,, 11,, 12,, 12,, 12,, Projected Demand for the Industry A. For the Products It is computed by multiplying the projected annual demand of industry to the percentage of each product based on the survey. Supply Based on the percentage of the population who already availed street foods from our survey questionnaire, we determined our past supply. Past Supply It was multiplied from the percentage of purchases which is The increase in supply was also based in the growth rate of population.

It was also distributed per product to know the past supply. Projected Supply The projected supply will help to determine the total satisfied market or the total number of customers who availed street foods for five years. It was obtained by percentage of purchases to the target population with 2.

For the Industry Computation of projected supply for product is the same in past supply per product. It changed only in the target population based on the annual growth rate of 2. The following are the competitors of the business: Mang Inasal 1 Filipino type of restaurant catering chicken and pork barbeque as their main products. Zonyda 1 Food stall located in hypermarket.

It caters products like fishballs, kikiam, palamig, etc. Streetfoods vendors 10 - There are lot of street vendors offering the same products that we cater such as chicken skin, kwek-kwek, isaw, pork barbeque, balut, fishball, adidas, and calamares.

The gap or the unsatisfied market is obtained by subtracting the projected demand to the projected supply which shows the available market for street foods. It also shows the number of persons whom we need to supply to answer their demand for street foods. We now show the gap for every product using the data from projected demand and projected supply.

Table 10 will show the demand, supply and gap per product as well as the overall total. Every business must determine their market share that will serve as basis of marketing strategies of the establishment. It will define the extent of market that we need to satisfy.

Out of the total available market which is 4. We have 1 counter, 1 POS, 4 burners, and each product requires 12 minutes of preparation. Our store hours are just based to mall hours. And we. Therefore market share is computed by dividing the capacity to supply to the available market. Projected Sales Projected sales where obtained by multiplying the price for solo meals and combo meals to our total servings per products.

Marketing Strategies E. Product Strategies Youth of today are fond of eating street foods. This will serve as the competitive advantage of of our business enable to penetrate to the market. The products of Kalye Ocho are as follow; Balut 4. The products will be cooked in its traditional way in able to maintain the original taste of these foods. But, presentation will be something different.

Kalye Ocho wants to emphasize the importance of aesthetics, appearance and food preparation enable to attract customers as well as to achieve customers delight through safe and quality products. For takeout products it will be packed in a L. O plastic with disposable spoon and fork.

Sm Bicutan is considered to be a strategic location for a business because it lies in the intersection of Paraaque and Taguig City.

Though our scope is within Paraaque City theres a possibility that people from Taguig City can also be our customers. The location of the business will be accessible enough to meet the needs of our target market. Moreover, the place is also near Bicutan Market, Peoples Market and other super markets where we can have easy access regarding the raw materials that we will be needed in regular operations and even on emergency operation.

Pricing Strategies We used cost plus strategy in order to set the price of our products. The computation would be:. Promotion Based on the responses on the survey, posters Poster Posters will be placed in our store.

The design of the poster can able to catch the attention of the customers because of the information provided as well as its aesthetic. Chosen colors are pleasing to the eye and will surely boost the interest of the customers to eat to our restaurant. Two 2 posters will be produced which are good for three 3 months. The computation would be: No. Website We are now living in the modern world and surfing to the internet is one of the easiest ways to have quick access.

The proponents will be using free website in order to reach wider range of possible customers. This will be of great help for them to know the concept behind Kalye Ocho. It will also provide good communication relationship in ways that, we will be giving information and they will be giving comments and suggestions for product improvements and other concerns.

Flyers Flyers can convey wide range of possible buyers for it can be brought to other places. The store will produce flyers per day. These flyers will be distributed twice a week or eight 8 times in a month. Flyers will be given in the first three 3 months of the business until it will get its loyal customers The computation would be: No.

X Unit Price X No. Gift Certificate Our store will be giving gift certificates worth fifty pesos The recipients of these certificates will be the first customers of our store. The business will easily catch the interest of the customers for Filipinos are fond The restaurant has its unique characteristics in terms of foods being offered and other. Kalye Ocho will provide alternative foods for those who want to be a spend thrift It provides modern communication tools including print ads and website that will enable to build a connection between the business and the customers Weaknesses The perception of some that street foods are unhealthy and unsafe Maintenance of special features of the store is quite costly.

Opportunies Street foods are not normally presented in a typical restaurant and this will serve as an opportunity for the proponents to give a different impact or approach regarding the kinds of food we cater through safety and quality assurance The business would be the first restaurant that caters street foods in the location being chosen SM Bicutan Threats Well-known restaurants within the same vicinity will be the great competitors of the business.

The business will be new in the market, it may easily have good market standing but it may encounter difficulty in terms of sustaining demand of the customers that may lead to its saturation point or declining stage.

After having determined the market size and area, product demand and growth, the potential and technical feasibility of the project may be analyzed. This stage deals with the allocation of resources that will be needed in order to satisfy the market.

The technical soundness analysis will be considered complete if all pertinent technical aspect of the project have been taken into account in the analysis and if the planned construction or procurement conforms to accepted standards and practices.

The estimated cost of the project should be as low as any other reasonably available alternate which would produce the intended results. The objective of this portion of the feasibility study is to determine to what extent the project meets the technical soundness criteria. Prior to projecting technical feasibility, the technical requirements of the project must be analyzed. This may be done by: A. Stating: The quantity and quality of products to be produced The specification of raw materials The supplies to be used The labor needed The utilities needed The waste disposal methods Transportation necessary Plant location Plant size and layout Machinery and equipments Production schedule Manufacturing process B.

Providing estimates of total project cost and enumerating the major items of capital cost. Listing down in detail estimated production cost and overhead cost that will go into the operating of the proposed plan.

Taking into consideration any major technological development in the industry which may affect the commercial or technical soundness of the project. Once the technical.

Product Description Kalye Ochos products are the top eight most in demand street foods in the Philippines. Based on the survey, majority of the respondents which is The image of these products is unhygienic because it is exposed on the different hazards especially physical hazards on the streets. The proponents would like to change this kind of perception by producing these street foods in a safe and clean manner.

Standard sanitation procedures are the main consideration in producing a quality and safe products. And aside from that we would to emphasize that our products are nutritious. Our products consist of different foods, drinks, side dishes, and desserts making a complete meal. It is sold individually by a specific number of pieces with one sauce and dip chosen by the customer and also can be served in a value meals with rice and drinks.

Our Sauces and Dips are available into four kinds which are sweet, spicy, mayonnaise and vinegar. Wash the Chicken feet and cut the claws and trim off the hardened unwanted spot then nib the chicken feet with salt to clean it thoroughly then rinse it finally scald the chicken feet in hot boiled water for 5 minutes. Put it in a tap water then remove the unwanted skin of chicken feet.

Saut the Chicken feet in onions, soy sauce, pepper and vinegar. Put the cornstarch in a container and dredge the boiled chicken eggs. Set aside. Combine all-purpose flour, salt, and pepper then mix thoroughly. Dilute the annatto seeds in water until the reddish color comes out. Combine the liquid with the flour-salt-pepper mixture and mix thoroughly. Put the boiled chicken eggs in the mixing bowl and coat with the batter. Heat the pan and pour the cooking oil.

When the oil is hot enough, deep-fry the eggs until the coating is crispy. Use a serving spoon to scoop the eggs from the mixing bowl. Remove the fried eggs from the pan and place in a serving plate. Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes. Heat a cooking pot the pour-in cooking oil. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown.

Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid. Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels. Ingredients: the quantity of the ingredients is according to number of streetfood s to be produced 1kg Chicken Skin 1pack Chicken Breading 2 eggs 2 cups Cooking Oil Cooking procedure: 1.

Wash the chicken skin and cut it into cubes. Place the flavoured chicken breading in a bowl and dip the chicken skin 3. Heat the oil for deep fry in a deep frying pan until it turns golden brown for five minutes. Remove and put in a serving plate. Place the cornstarch in a container and dredge the boiled quail eggs.

In a mixing bowl, combine flour, salt, and pepper then mix thoroughly. Dilute the anatto powder in warm water then pour-in the mixing bowl with the other ingredients. Mix well. Place all the quail eggs in the mixing bowl and coat with the batter. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl using a spoon. Make sure that each is coated with batter. After a few minutes, remove the fried quail eggs from the pan and place in a serving plate.

Cooking procedure: 1. Pour the water in a cooking pot and bring to a boil. Put-in the salt, whole pepper corn, and dried bay leaves. Add the large intestines then simmer for a few minutes. Add vinegar then simmer until the intestines are tender about 30 minutes. Set aside until the temperature goes down. Cut the intestines crosswise about 1 inch in length. Skewer the intestine about 3 to 4 pieces per skewer. Grill the intestine while basting with the mixture of cooking oil, banana catsup, and soy sauce.

Combine pork, soy sauce, lemon juice, ketchup, salt, ground black pepper, brown sugar, and chopped garlic in a mixing bowl then mix the ingredients well. Make sure that all ingredients are properly distributed; using your hands in mixing the ingredients is recommended.

Marinate the pork in the mixture overnight. Make sure to refrigerate the marinade to avoid contamination. If in case you are so eager to grill right away, allow at least three hours for the meat to absorb the flavors. Skewer the sliced pork using a bamboo skewer this is also the same as the barbeque stick that we know.

Grill the pork until both sides are done. Use the leftover marinade as basting sauce. Try adding few tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the perfect basting sauce. Ingredients: per serving g tea powder 1l cold water 7l purified water Serving procedure: 1. Dissolve iced tea powder in 1 liter cold water. Put the solution in the dispenser. Add 7l of purified water. Serve and enjoy. Ingredients: per serving 1 can pineapple mixture 1l cold water 7l purified water Serving procedure: 1.

Put 1 can of pineapple mixture in the dispenser. Add 7l of purified. Stir it well. Make 22 glasses. Ingredients: per serving 4 tablespoon sago 4 tablespoon gulaman 1 tablespoon Vanilla 3 tablespoon syrup 2 to 3 ice cubes Serving procedure: 1. For each serving put approximately 4 tablespoon of chilled sago and gulaman into a tall glass.

Add 1 tablespoon of Vanilla and 3 tablespoon of syrup or more according to taste and mix it well. Add ice cubes. Ingredients: per serving 2pcs saba 1 tablespoon brown sugar 1 teaspoon banana essence 1 cup ice cup evaporated milk Serving procedure: 1.

Cut the saba into inch. Put it into the serving bowl with the brown sugar and banana essence. Add the cup of ice. Add the evaporated milk and add the remaining saba on the the bowl. Time Motion Study Customer will go to the store, choose product and fall in line with the counter 50 sec Counter will take the order 24 sec Call the order, receive payment, and give change if any 25 sec Product preparation 5 min Assemble the order 1 min.

Business Process The Kalye Ocho Fast food restaurant will be open during mall hours from am in the morning to pm in the evening. The personnel and assigned service crews for the opening must be at the store one 1 hour before the Fast food is about getting the customers orders to prepare the products being sold on that time. Then there is a set process for every order on the menu. The customers will fall in line to the counter to give orders then the service crew will take the orders.

Business Location D. Vicinity Map. The total area of our space in Sm Bicutan is measured 15 by 15 feet. The whole area is divided into two portions namely the production area and the counter area. Soda Area where the drinks and desserts are prepared Packing Area where the foods are arranged and packed. Why not share! Embed Size px. Start on. Show related SlideShares at end. WordPress Shortcode. Next SlideShares. Download Now Download to read offline and view in fullscreen.

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