CHAPTER I
Technical Aspect This chapter describes the activities to be done before the business will operate as a business.
-Target Opening Date: July 1, 2009 Table 1 Pre-Operational Activities

|Business Plan |Target Dates |
|Renovation of the Business Space |June 8- 15, 2009 |
|Application of Permits and Licenses |June 11-25, 2009 |
|Selection and Buying of Equipment and Office Furniture |June 16-25, 2009 |
|Arranging and Positioning of Equipment and Furniture |June 26-27, 2009 |
|Trial Operation |June 28, 2009 |
|Normal Operation |July I, 2009 |
| | |

Table I shows the different activities that “YOUR CHOICE FOOD SERVICE” will have to accomplish from the month of June 2009 until the business will start on July 1, 2009.

It reflects the planned activities before the business commence its official start. A trial operation will be done first before the actual start of the business as part of the promotional activity of the business. The illustrative picture of the pre-operational activities which would show a graphic view of the feasibility study (turn next page for the Gantt Chart).

EQUIPMENT, FURNITURE AND TOOLS The table below will depicts the furniture and fixtures that are to be used by the business.
Table 2
Furniture and Fixtures

|Description |Quantity |Unit price ( in pesos) |Amount ( in pesos) |
|Large kitchen table (120cm x250 cm) |2 |2,500.00 |5,000.00 |
|Wooden Cabinet |2 |4,200.00 |8,400.00 |
|Wooden bench and table |4 sets |3,500/ set |14,000.00 |
|Counter table |2 |2,349.00 |4,698.00 |
|Monoblock Chairs |6 |250.00 |1,500.00 |
| | | | |
|Sala set (wooden type) |1 set |15,800.00 |15,800.00 |
|Fire extinguisher |1 |1,800.00 |1,800.00 |
|Total | | |P51,198.00 |

Table 2 shows the furnishings to be provided which is needed for the comfort of customers while joining the food preparation and waiting for their orders to be finished.

Table 3
Machineries and Equipment

|Description |Quantity |Unit price ( in pesos) |Amount ( in |
| | | |pesos) |
|Refrigerator (LG-2 doors) |1 |19 ,000.00 |19,000.00 |
|Air conditioner 2hp |1 |12,500.00 |12,500.00 |
|TV set(LG 14”) |1 |6,750.00 |6,750.00 |
|Component (Sony) |1 |10,000.00 |10,000.00 |
|Exhaust Fan |2 |2,700.00 |5,400.00 |
|Water Dispenser (Hot and Cold) |1 |4,150.00 |4,150.00 |
|Total | | |P 57,800.00 |

Table 3 shows the important machineries and equipments needed in the business.
Table 4
Office Equipment

|Description |Quantity |Unit price ( in pesos) |Amount ( in pesos) |
|Personal computer set |1 |22,500.00 |22,500.00 |
|Printer |1 |3,500.00 |3,500.00 |
|Money Detector |1 |2,500.00 |2,500.00 |
|Calculator |2 |250.00 |500.00 |
|Telephone |1 |5,000.00 |5,000.00 |
|Total | | |P 34,000.00 |

These are the office equipment which are to be used by the officers of the business.

Table 5

Kitchen Utensils and Equipment

|Items |Usage |Qty. |Pricing |Amount |
|Casserole (double |- use for making soup and stew |3 |250.00 |750.00 |
|circle, 27 cm.) E-4 |and for canning | | | |
|Sauce Pan(24 cm.)Amer.|- Used to Cook Sauces, Fruits and |2 |P 339.00 |678.00 |
|Star |Vegetables | | | |
|Double Broiler |-Used for low heat cooking, |3 |750.00 |2,250.00 |
| |re-heating a small amount of food | | | |
|Heavy Skillet with |- Used for slow cooking such as |2 |525.00 |1,050.00 |
|tight fitting |stewing and simmering | | | |
|Lid | | | | |
| - with slot to | | | | |
|allow the excess | | | | |
|fat 50.00 | | | | |
|Skillet |- Used for frying, sautéing and pan |4 |250.00 |1,000.00 |
| |Broiling | | | |
|Pressure Cooker(STD. |- Used to Cook food quickly |2 |750.00 |1,500.00 |
|8-9 cups) | | | | |
|Pastry Blender |- Used to cut shortening into |1 |854.00 |854.00 |
|Hanabishi |dry ingredients when making | | | |
| |biscuits or pastry and it is also | | | |
| |used to blend liquid with dry | | | |
| |ingredients | | | |
|Vegetable Bin |-Used to store potatoes, onions and |5 |175.00 |875.00 |
| |other vegetables and fruits which | | | |
| |do not need to be refrigerated | | | |
|Gas stove |Use for cooking |2 |950.00 |1,900.00 |
|( 2 burner) | | | | |
|Turbo Burner |-use for big casserole |1 |1,500.00 |1,500.00 |
|Draining Rack |- Used to hold the dishes as they |5 |450.00 |2,250.00 |
| |Drain | | | |
|Total | | | |P14,607.00 | |

The equipments presented in this table are the necessary equipments to be used in the food preparation. Column 2 of Table 5 describes their usage and importance to the business operation.

Table 6
Various Kitchen Utensils

|Items |Use |No. of units |Unit Price |Amount |
|Large Platter |-the plate where the chopped are |10 |50.00 |500.00 |
| |placed | | | |
|Kitchen Fork |- Used for turning and lifting |4 |75.00 |300.00 |
| |Meat | | | |
|Butcher Knife |- Used for large and heavy cutting |4 |210.00 |840.00 |
|Chopping knife (aluminum |- Has along wide blade used to |4 |75.00 |300.00 |
|24cm) |chop and dice food | | | |
|Paring Knife |- Has a short blade with a good |4 |25.00 |100.00 |
| |point, it is used for removing the | | | |
| |skin of fruit and vegetable and | | | |
| |cutting them | | | |
|Other knives |- knives use for |4 |25.00 |100.00 |
| |scaling,decorating, | | | |
| |deboning, | | | |
|Cutting Board |-Used to protect the table when |4 |30.00 |120.00 |
| |slicing and chopping food, to | | | |
| |prevent the edge of the knife | | | |
| |from becoming dull | | | |
|Egg Turner |- Used for lifting eggs from |4 |35.00 |140.00 |
| |skillet | | | |
| |with slot to allow the excess fat | | | |
| |to run off. | | | |
|Can Opener |- Used to open cans |4 |25.00 |100.00 |
|Grater |- Used to grate or shred vegetable |2 |50.00 |100.00 |
| |cheese or lemon rind | | | |
|Salt/Pepper Shakers |- Used for seasoning while |6 |30.00 |180.00 |
| |Cooking | | | |
|Dishtowel |-Used for drying dishes |6 |110.00 |660.00 |
|Aprons |-used to protect the clothes from |10 |50.00 |500.00 |
| |getting soiled | | | |
|Dishwashing basins |-where to place soiled utensils |10 |100 |1,000.00 |
|Total | | | |P4,940.00 |

Table 6 is the list of kitchen utensils, number of units needed and their corresponding price and they will be used as accessories in the food preparation.

Table 7
Kitchen Supplies

|Items |Quantity ( in |Unit Price |Amount |
| |kilograms) | | |
|Pork |20 |P170.00 |P 3,400.00 |
|Chicken |10 |130.00 |1,300.00 |
|Beef |10 |230.00 |2,300.00 |
|Fish (mix) |10 |120.00 |1,200.00 |
|Frozen( mixture) |10 |40.00 |400.00 |
|Vegetables (mixture |10 |60.00 |600.00 |
|Ingredients and Garnishings |5 | |600.00 |
|Others ( as needed)) | | |200.00 |
|Total | | |P10,000.00 |

The fish, frozen, vegetables, ingredients and garnishing, and others will already be a mixture of kinds. Others ( not specified) includes items which is not included in the list.
Table 8
Other Supplies

|Items |Quantity |Unit Price |Amount |
|Chicken and barbecue sticks |10 bundles |P 10/ bundle |P100.00 |
|Shanghai wrapper |500 pcs |100/100 pcs. |500.00 |
|Dishwashing soap |1 |65/liter |65 |
|Pail |4 |120 |480.00 |
|Dust cloth |4 |10 |40.00 |
|Aprons |6 |50 |300.00 |
|Floor Map |2 |65 |130.00 |
|Dust pan |2 |28 |56.00 |
|Soft broom |2 |25 |50.00 |
|Stiff broom |2 |15 |30.00 |
|Trash can |2 |65 |130.00 |
|Garbage bags |1 pack |75/pack |75.00 |
|Total | | |P 1,956.00 |

To maintain cleanliness and sanitation of the business, the janitorial equipment listed in Table 6 will be used to keep the place clean and healthy to cook foods. Cleanliness is to be maintained at all times in the business.

Building Size and Flow of Operation The business will occupy a rented building with minor renovations and repairs since the space was a famous restaurant. Which is located in Urbiztondo, San Juan, La Union. Please refer on the next page for the location map ( Figure 2.)

The business will be located in Urbiztondo, San Juan, La Union. The front side of the building will be made of a transparent glass so that people outside will see what the business is all about and will also serve as part of their promotions. It is provided with a reception area for the convenience of clients and customers where they could sit and relax. Several furniture and fixtures especially a large preparation table where the customer could work in their food preparation will be provided .
Table 9
Specifications of Materials for Construction/Renovation

|Item |Description/ |Quantity |Unit price |Total amount |
| |Specification | | | |
| |Size: 1” |2kg. |Php 57/kg |Php 114.00 |
|Construction Nails | | | | |
| |Size: 2” |1kg. |60/kg |60.00 |
| |Size: 3” |½ kg. |60/kg |30.00 |
| |¾ x 4” x 8” |4pcs. |900.00 |3,600.00 |
|Plywood | | | | |
| |¼ x 4” x 8” |5 pcs. |380.00 |1,900.00 |
| |Thickness: 2x2 | |45.00/ft |900.00 |
| | |20 feet | | |
|Wood | | | | |
| |Thickness: | | |1,050.00 |
| |4x4 |15 feet |70/ft | |
|Tiles |Granite |100 pcs. |170/pc. |17,000.00 |
| |60x60 | | | |
|Fluore scent light |Power saver LED |5 pcs. |750/pc. |3,750.00 |
|Paint |Boysen |5 liters |140/liter |700.00 |
| |Black Latex | | | |
|TOTAL | | | |Php 29,104.00 |

Table 9 shows the amount of renovation materials and its canvassed price as needed for the renovation/construction of the bar. It has been estimated by an engineer relative of one of the proponents.

Figure 4. Flow of Operation

[pic]

Figure 4. Service Flow Chart

Figure 4 indicates the flow of ordering system from the food service. The customers will wait for two hours and while waiting they sit , relax and can select from the menu guide. They will choose from the readily prepared ingredients as in doing shopping in a market. The only difference with shopping is to get the menu guide and recipe card. All the ingredients are already prepared. They don’t need to dice, to chop, to wash. They just select the food preparation they want through the recipe card and if there are any changes with regards to the meal ingredients, they can readily choose as they want. After choosing and preparing, they will be placed in containers and brought to the kitchen to be cooked. All they have to do is to sit and relax wait for the food ready to be taken home and have them preserve in their own refrigerators or freezers. The advantage for the customers are being saved from going to the hot market to buy the necessary ingredients with no mess because they don’t have to clean up the kitchen as they prepare for it in cooking.

Waste Disposal The business will maintain a well garbage or waste system disposal. They will see to it that waste disposal system will be maintained for the cleanliness of the environment of the business as well as to its outside surroundings kitchen waste will be placed in plastic bags and in a sealed container so as not to emit foul odor and to be buried in deep compost pit at the back portion of the business.

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Customer/ client will proceed to the cashier and pay in advance the foods ordered for a faster facilitation process

Select meals from the Menu Guide and the change on ingredients and spices

Customers
Order by phone or just go directly to the food service Customer proceed to the preparation table using the recipe pre-selected. The ingredients are already prepared. They will just select a combination

Proceed to the waiting area and entertain themselves with music, or watch TV and just relax or send email to their friends to invite them to join the session. So they could have a party-like atmosphere where they could meet old and new friends.

After two hours the ready prepared meals are cooked and packed in containers.
The family will not then worry “ What’s for dinner?”