Cafet Lang Bess!
A Project Proposal
Submitted to:
Mr. Jay Blancaflor
Teacher
In Partial Fulfillment
of the Requirement of the Subject
Research 2
By
Grade 12 Girls
December 2017
Background of the Study
Food Service is not a high priority at canteens. The goal is to provide food which
meets nutritional recommendations and hopefully satisfies the taste of diners. The food
is prepared in large batches, and the food handlers stay behind the counter to dish out
food, rather than walking around the dining room to bring plates out. The canteen may
also include self-service drink containers, fruit bowls, and so forth.
In addition to remaining in a fixed location, a canteen can also be mobile. Mobile
canteens are used to provide food quickly to disaster workers and other temporary work
crews, along with members of the military who are deployed on active duty.
Organizations which use mobile canteens may run the canteen out of a series of
trailers, or have large trucks packed with canteen equipment, tables, and tents for
shelter so that an eating facility can be quickly erected wherever it might be needed.
Meaning by oxford dictionary-chiefly British a restaurant provided by an organization
such as a college, factory, or company for its students or staff. A cafeteria or canteen is
a type of food service location in which there is little or no waiting staff table service,
whether a restaurant or within an institution such as a large office building or school; a
school dining location is also referred to as a dining hall or canteen (in UK English).
Cafeterias are different from coffee houses, although that is the Spanish meaning of the
English word. Instead of table service, there are food-serving counters/stalls, either in a
line or allowing arbitrary walking paths. Customers take the food they require as they
walk along, placing it on a tray. In addition, there are often stations where customers
order food and wait while it is prepared, particularly for items such as hamburgers or
tacos which must be served hot and can be quickly prepared. Alternatively, the patron is
given a number and the item is brought to their table. Sometimes, for some food items
and drinks, customers collect an empty container, pay at the check-out, and fill the
container after the check-out. Free second servings are often allowed under this
system. For legal purposes (and the consumption patterns of customers), this system is
rarely or never used for alcoholic beverages. Customers are either charged a flat rate
for admission (as in a buffet), or pay at the out for each item. Some self-service
cafeterias charge by the weight of items on a patron's plate. As cafeterias require few
employees, they are often found within a larger institution, catering to the clientele of
that institution. For example, schools, colleges and their halls, department, hospitals,
museums, military bases, prisons, and office buildings often have cafeterias
(Hanumante, 2011).
Personnel
Personnel Role Qualifications
Collect payments and give Must be trustworthy and
Cashier
change of the customers honest.
money, if they give a great
value.
Accountant Responsible for the financial Must know how to do trial
records of the business. balance.
Business Manager Responsible for buying goods, Must know how to buy goods
and other products. and products.
Sales persons The one whose job is to sell Know how to interact with
goods and product. customers and know how to sell
goods.
Methodology
Product and Services
The typical school canteen just our canteen will offer different kinds of foods
and drinks for students to buy. Because of not enough foods to buy in our school
canteen, our canteen will be an add on to satisfy students need. We will sell some
kinds of foods, which is accordingly following the ethics consideration and rules on what
and how to sell.
Setting
We will build our business in school. We will ask the permission of the school
head for the approval.
Procedure
The food services at the School are provided by an independent Catering Group who
employ their own pre-selected and adequate team of qualified staff to serve the catering
needs of the whole School.
1. Planning the Resource and Financial plan of the business.
2. Deciding what product should be produce and market.
3. Finding a place or location for business.
4. Ask the permission of the head (principal) for the approval of the business.
5. Assigning task and schedules of the personnel.
6. Arranging and designing the place chosen to look presentable.
7. Start on buying the needed things (materials, ingredients, etc.)
8. Opening of the “Cafet lang Bess” business.
Financial and Resource Plan
GENERAL UNIT ESTIMATED
CODE
DESCRIPTION COST BUDGET
1. Allocate fund
A. Utilities
for the purchase
and
of different foods
Materials
and drinks
Sandwich 50 250
Pansit 60 180
Spaghetti 90 180
Egg 180 180
Unsweetened
60 120
biscuits
Champorado 67 67
Soup 75 75
Calamansi juice 75 375
Bananacue 110 110
Lumpia 95 95
Yakult 100 100
Meal dish 200 200
Total: 1,932
2. Allocate fund
for other
materials needed
Straw 20 40
Paper plate 20 20
Plastic 15 15
Plastic cup 30 30
tissue 10 20
Total: 125
AVERAGE
SALES TOTAL
SALES NO. AMOUNT
PRICE AMOUNT/WEEK
SOLD/DAY
1. Compute
B. Income income/
week
Sandwich 8 10 pcs 80 400
Pansit 5 10 pcs 50 200
Spaghetti 5 5 pcs 25 50
Hard- boiled
9 5 pcs 45 135
egg
Champorado 5 10 cups 50 150
Soup 5 10 cups 50 150
Calamansi
3 15 45 225
juice
Bananacue 10 5 pcs 50 150
Lumpia 5 10 pcs 50 150
Meal dish 10 5 pcs 50 150
Yakult 10 3 pcs 30 150
Total: 1, 910
TOTAL TOTAL
PROFIT/ MONTH
INCOME/MONTH EXPENSES
1,910 x 3 weeks = 1,932 x 2 weeks = 5,730 - 3,864 =
C. Profit
5,730 3,864 1,866
Schedule
Date
Dec. Dec. Dec. Jan. Jan. Jan. Jan.
Activities
13, 15, 18, 3, 5, 7 8,
2017 2017 2017 2018 2018 2018 2018
Planning the Resource and
Financial plan of the
business.
Deciding what product
should be produce and
market.
Finding a place or location
for business
Ask the permission of the
head (principal) for the
approval of the business.
Assigning task and
schedules of the personnel.
Arranging and designing the
place chosen to look
presentable.
Start on buying the needed
things (materials,
ingredients, etc.)
Opening of the “Cafet lang
Bess” business.
Conclusion
The operation of Cafet lang Bess will be end before the school year ends. We
are pleased to give service to our fellow students to satisfy their needs when it
comes to food. We will give our best for doing this job.
