A.

Organizational Chart
Job Title Job Type Hours of Duties / Minimum
Work Responsibilitie Salary
s
Owner / Full-time 11 hours
Store Store manager is in
Manager (2 shifts) charge of the
general operations
of a store, making Php
sure it runs 18000/mo
smoothly, cleanly
and meets any
budget or sales
goals. A store
manager might plan
and promote the
daily schedule of
employees.

Cashier Full-time or 11 hours Restaurant cashiers

Part-time take orders for
(2 shifts) customers and ring
up the total
purchase amount in Php
addition to collecting 12950/mo
payment for
purchases.

Executive Full time or 11 hours Executive chef is

Chefs Part-time primarily
(2 per responsible for
shift/shifts) overseeing the daily
operations of a
kitchen, but their Php
duties often will
16000/mo
extend well beyond
the kitchen.
Executive chef will
also work outside of
the kitchen in
developing new
recipes, planning
menus, hiring or
training food
preparation workers,
maintaining an
inventory of food
supplies, following a
food budget, doing
purchase orders
 and reporting to the
store manager.

Line Cooks Full time or 11 hours Line cooks are the

Part-time people responsible
(2 per shift / 2 for making sure that
shifts) food is prepared to
the exact Php
specifications of the 12950/mo
chef, establishment,
and customer. Line
cooks is also
responsible in
marketing and
purchasing

Waiters / Full time or 11 hours Waiter is

Bussers Part-time responsible in
(2 per shifts / greeting the
2 shifts) customers, serving Php
meals and clearing
12950/mo
and cleaning table
tops.
 A. Organizational Chart

Owner /
Store
Manager

Executive
Chef

Cashier Waiters /
Line Cooks
Bussers
B. Management Style

Management style can have a lot do with our success in running our restaurant.

There are variety of management style but we thought that using combinations

will be more effective in handling different situations. Our first approach is

micromanagement. Micromananagement is a style that refers to a very hands on

approach. It is typified by a store manager that wants to control even the smallest

details of every employees job, the store manager wants to know the details of

every thing that goes on its business. Our second approch is the laissez-faire

management. Laissez-faire management is complete opposite of the micro

management. Rather than trying to control every detail, the laissez-faire manager

allows employees to make most of the decision on his or her own. The manager

makes very few decisions about the running of the business because the staff

themselves handles most of the day-to-day operation. We believe that there

should be balance in our management style depending on different

circumastances, because some situatuion may be better handled with softer

approach. Rather than having one style that you force onto every situation, it will

be better to use a variety of styles that we can use in different situations .

C. Standard Operating Procedures/Policies

Kitchen Policies & Procedures

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Kitchen Policies & Procedures

1. Opening the Kitchen

There is an assigned personnel who has accessed in keys. After, clock in or fill in
a time card. Turn on the basic utilities like lights, air system, and equipment
requiring time to pre-heat which are ovens, broilers, fryers, steamers, kettles, hot
food display appliances then unlock refrigerators and freezers, check
temperatures of units, put keys in proper storage area, line and distribute trash
bins. Inspect, assemble, add chemicals and turn on dish and pot washing
equipment. Also inspect the whole kitchen area for neatness and cleanliness,
equipment malfunctions, orderliness. Check proper storage practices for food,
supplies and tools. Lastly, distribute towels and other issued items to stations.

2. Production Pre-Prep
First count current inventories of prepped menu items left from previous shift then
refer to sales forecast for determining production requirements. Write Prep List of
terms, amounts and sequence because each cook should write their own prep
list guided by the chef.

3. Preparation Procedures
Use established Par Stock Levels of Basic Menu Items and Foundations. Then
pull the items needed to begin cooking based on the prep lists. Pull items for the
next shift or day, according to expected needs. Use recipes for each menu item.
Recipes should specify measurements, techniques, holding instructions portion
sizes and plating instructions. (Photographs of plated foods are recommended.)

4. Firing Orders:
You should treat the servers with courtesy and respect. Know and follow the
written recipe procedures for cooking and plating. Designate one person to
manage the order-tickets and verbally firing orders. After the food is up, keep the
tickets and do not discard. Turn in at end of service. Use lists of Par (raw
material) stock levels by category like produce, dairy, meats, poultry, seafood,
pastas, rice, grains, dry goods, condiments, kitchen alcohols, herbs, spices,
pastry items, beverages, chemicals and cleaning supplies, paper goods because
this list will quickly be unnecessary for experienced personnel because they will
know which food is ordered from which vendor and when orders are made. It is
very helpful for new staff members.

5. Ordering and Receiving Procedures

It contains ordering and receiving form. Use specified rotation rules upon
receiving the products typically first In-first Out. Then date dry goods with
indelible marker on item.

6. Requisition or Usage Procedures

Formal systems use a requisition form filled out by production personnel,
reviewed by a chef, given to stewards who issues the items, records the event,
adjust the inventory level and may order more goods. When a minimum par level
is reached, cooks should requisition (order) replacements to avoid run-outs. The
executive chef should be constantly monitoring inventory levels, comparing
stocks on hand to projected needs.

7. Kitchen Orderliness
DICTATE WHERE EVERYTHING GOES! Specify where all food types are stored
using a label maker that prints adhesive, smooth, washable labels is
recommended for marking shelves, cabinets and refrigerators/freezers. In
addition, specify the location of pots, pans, trays, appliances, utensils, small
wares, china, flatware, glasses and cleaning supplies.

Employee Personal Hygiene

1. Observe proper grooming
2. Wear proper and complete attire
3. Hair restraints and jewerly
4. Bandage any cuts, abrasions and burn
5. Smoking, eating and gum chewing is not allowed
6. Observe hand washing practices
7. Usage of gloves
D. Marketing Plan

Promotion Strategies

First, we plan to promote Fast and Fusion by engaging in social media. The best

way to promote our menu is with high-quality photos so we will try DIY style with

our smartphones or DSLR and post it in our restaurants own facebook page and

instagram account to entice social media users. Second, Fast and Fusion has

solid and memorable concept, as you can see it is inspired by Fast and Furious

and we all know that they have thousands of fans in the Philippines and this

cohesive design and unique offering will increase word of mouth about our

concept that will help to increase our sales. Third, we sell organic foods that no

other restaurants is offering. Millenials are starting to be health-conscious so its

a thumbs-up for people who are health conscious. Fourth, we will have promo in

occassions like opening and anniversary of our restaurant and 15% discount for

our birthday celebrant customer in that way many celebrants will choose our

restaurant to celebrate their birthdays. Lastly, we will hand out flyers, menu and

coupons to directly interact with our potential market.

E. Selling Prices/Menu Card
Products
ITEM SPECIFICATION PRICE/UNIT PICTURE SELLING
FROM
PRICE
SUPPLIER
Tuna melt Baguette PHP PHP
pizza P/slice

Pulled Tacos PHP PHP

pork
adobo

Coco Toast PHP PHP

Sisig Wrap PHP PHP

Inasal Spring Roll PHP PHP

Beef Kare- Sushi PHP PHP

Kare
Beverages and Desserts
NAME PRICE/UNIT PICTURE PRICE PER SELLING
FROM SERVING PRICE
SUPPLIER
Dark Tablea PHP per Kg
Chocolate

Sour Slush PHP per Kg

Honey PHP per Kg

Ginger Tea

Melon Nata PHP per Kg

Surprise

Purple Yam
Ice Cream

Strawberry
Leche Flan
Reference:
http://blog.etundra.com/restaurant-management-and-operations/restaurant-
management-styles/
https://www.menucha.org/wp-content/uploads/2010/01/Kitchen-Policies.pdf
http://www.swissinternationalhotels.com/operationsportal/wp-
content/uploads/2013/06/SOP-Food-Safety-Hygiene-17_06.pdf