Chapter Iii

39
CHAPTER III
TECHNICAL STUDY
Technical aspects represent as an important requirement in the feasibility study of

the business. After determining the target market and studying the capability of resources,
potential and technical feasibility of the proposed project must be distinguished. It
imposes the necessary requirements of the business that support the systematic efforts
employed in the timely deployment of a process or system, and in balancing its cost, and
effectiveness which relevant on technical management. This assessment is very
significant to the projects on how the pertinent technical aspects will consider the clear
analysis of the products and the planned construction or procurement conforming to
accept standards and practices. These shall support the objective of this portion of the
feasibility study to determine to what extent the project meets the technical soundness
criteria including the technical externalities, technical control, and technical
representative of the business.
Prior to projecting technical feasibility, the technical requirements of the project must
be analyzed. This may be done by stating:
 Product description
 Manufacturing process
 Plant location
 Plant size and layout
 Machinery and Equipment’s
 The specification of raw materials
 Furniture and fixtures
 The necessary supplies to be used
 The labor needed
 The utilities needed
 The waste disposal methods
 Production schedule
Objectives:
a) To identify the kind of products including its description and procedure,
b) To describe the geographical location of the business,
c) To illustrate the store size and store layout of the business,
d) To determine the supplies needed and all necessary machineries and equipment’s
to be used in the operation of the business,
e) To determine where to acquire the supplies and necessary utilities for the
operation of the business,
f) To know the methods of waste disposal for the maintenance of the store,
40
g) To illustrate the employee’s requirements and regulations of the business.

A. Product Description
Beyond the needs and trend in the environments of market today, Relleno
Karehan products and services defines the uniqueness and creativity in the
essence of nutritional and delicious feature of foods, as well to introduce a new
idea upon the products offer in the food industry. It also considers the convincing
cost-options and service accommodation beyond customer satisfaction. The
proponent is confident from the new ideas, which enable to cope-up with demand
perception of people despite from the commonness of other business in the food
industry. Based on the survey, majority of the respondents which is 54%
answered that they are aware to have a balance lifestyle from taking a meal
beyond hectic schedule. Consequently, they are convincing upon the aptitude of
products features heading toward nutritional lifestyle in the community. The
suitability of products to persuade people relevant from the imbalance lifestyle, it
also represents the opportunity to penetrate and ensure high responsiveness from
their needs and wants. The proponent is decided to come up in Relleno products
not only to bring new preference but as well to provide Filipino delicacy that
bring tasty food products in a nutritional manner.
The main materials of Relleno product are made with in-demand fresh
seafood products, simply because people are fond to eat seafood even it has a
costly feature. It brings a balance taste of preference to people behind high rate of
consumption from pork, beef, and chicken given at the market. Seafood has also
high advantage in terms of environmental hazards that influence by those
prominent diseases and viruses which are easily obtain from other perishable
goods rather it brings some nutritious foods to people. Relleno products also
support with a savor vegetables ingredients that pleasantly provide much tasted
preference as well good attributes from the products.
Thereby, we believe that bring the nutritious seafood into classic and
innovative features will provide delicious and healthy products that will satisfied
the delighters as well the customer need and expectations. While, Relleno
Karehan is passionately recognize as a fast-food restaurant that cater authentic
Relleno a Filipino delicacy, where thoroughly innovated as well with its nutritious
contents enable to bring significant and delicious food products towards customer
satisfactions.
41
Our Products
“Better Food, Better Mood”
Figure 9
Our Products
A.1. Product Preparation Guide
42
A.1.1 Relleno Products
Figure 10
Rellenong Alimango
Ingredients:
(The quantity of the ingredients is according to number or amounts of main materials to
be produced)
8 (1kl.) blue crabs
3 (1/2 kl.) Carrots, cut into small cubes
4 (1/2 kl.) Potato, cut into small cubes
4 pcs. Eggs beaten
3 pcs. Egg yolks boiled
2 large tomato
2 small Onions
5 cloves garlic
1 stalk of green onion and celery
1 pcs. Medium bell pepper
Salt and pepper to taste
Olive Oil and cooking oil
Cooking Procedure:
1. In a deep pan cook the crab in water.
2. Separate the meat and clean the shell.
3. In a pan, add a small amount of olive oil then sauté the garlic and onion.
4. Add tomato, carrots and stir fry for minute.
5. Remove from the pan and let it cool.
6. In a mixing bowl, mix the potato, red pepper, crab mixture, celery, salt, pepper, and
beaten and boiled eggs.
7. Add the spring onion and stuff the crab shell with crab mixture and set aside.
8. In a deep frying pan add oil, bring heat to medium high, then deep fry stuffed crabs.
9. Add sauce and aesthetics then ready to serve. Good for 10 servings.
43
Figure 11
Rellenong Pusit
Ingredients:
be produced)
8 (1kl.) medium size of white Squids, cleaned and gutted
1/4 kl. Of ground pork
3 (1/2 kl.) medium carrot, diced or minced
2 stalks celery, chopped
1 large onion, minced
1 large tomato, diced
1 piece lemon
1/2 cup soy sauce, Salt and pepper to taste
1 piece egg, beaten, 3 pcs. Egg yolks, boiled
Olive oil and Cooking oil
Cooking Procedure:
1. Combine squid, soy sauce, and juice from 1 piece Lemon and marinade for 30
minutes.
2. Heat a pan and pour-in 3 tablespoons olive oil.
3. Sauté garlic, onion, celery, and tomato.
4. Put-in the ground pork and cook until the color turns light brown (about 5 minutes).
5. Add carrots, salt and ground black pepper then stir. Cook for 10 to 15 minutes. Turn-
off heat and let cool.
6. Stuff the marinated squid with the cooked ground pork. Insert toothpicks at the
opening of the squid to secure the filling.
7. Dip the stuffed squid in beaten egg then dredge in boiled egg yolks. Set aside.
8. Heat another pan and pour-in 7 tablespoons of cooking oil.
9. Pan-fry the squid. Cook each side for 3 to 5 minutes. Note: Do not overcook the squid
so that it will remain tender.
10. Transfer the cooked squid in a serving plate and serve. Good for 10 servings.
44
Figure 12
Rellenong Bangus
Ingredients:
be produced)
2 (1kl.) large size of Bangus
2 onion, chopped finely
5 Cloves garlic, minced
2 (1/4kl) small size of carrots, small cubes, & 1 box raisins
2 tomatoes, chopped
2 raw eggs, beaten & 4 Egg yolks boiled
1/2 tsp. Worcestershire sauce
2 green bell pepper, chopped finely
Cooking oil and Olive oil
Ham, finely chopped, cooked peas.
Cooking Procedure:
1. Gently pound clean milkfish to loosen meat from the skin. Use flat side of a knife.
2. Break the big bone at the nape and on the tail. Then insert the end of the handle of an
aluminum kitchen turner through the fish neck.
3. Gently scrape down the handle between the meat and the skin. If the meat is entirely
separated from the skin, squeeze and push out meat (with the big bone).
4. Marinate skin and head of the fish with soy sauce and Calamansi juice. Set aside.
5. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
6. Sauté garlic until brown, then add onions and tomatoes. Stir in fish meat, carrot, and
pepper. Then season with salt, ground pepper, and Worcestershire sauce.
7. Add raisins, transfer cooked mixture to a plate. Then add raw eggs and boiled yolks.
8. Fill in mixture in bangus skin. Then wrap it inwilted banana leaves or aluminum foil.
Fry. Garnish with sliced fresh tomato, spring onions or parsley. Good for 10 servings.
45
Figure 13
Rellenong Tahong
Ingredients:
be produced)
24 (1kl.) large size of Oyster, cleaned
1/2 lb. Of ground pork
1 large tomato, diced
1 piece lemon
1 piece egg, beaten
3 pcs. Egg yolks, boiled
1/4 tbs. butter
Cooking Procedure:
1. Pick out the meat over shell, cleaned
2. Combine oyster meat, and juice from 1 piece Lemon and marinade for 30 minutes.
3. Heat a pan and pour-in 3 tablespoons olive oil. Sauté garlic, onion, celery, and
tomato.
4. Put-in the ground pork and cook until the color turns light brown (about 5 minutes).
5. Add carrots, salt and ground black pepper then stir. Cook for 10 to 15 minutes. Turn-
off heat and let cool.
6. Stuff the marinated oyster with the cooked ground pork.
7. Dip the stuffed oyster in beaten egg then dredge in boiled egg yolks. Set aside.
8. Heat another pan and pour-in 7 tablespoons of cooking oil.
9. Pan-fry the oyster. Cook each side for 2 to 3 minutes.
10. Transfer the cooked oyster in a serving plate and serve. Good for 10 servings.
46
Figure 14
Coated Egg white
Ingredients:
be produced)
20 pieces eggs boiled
1/2 kl. Shrimps, peeled
1/4 kl. Of ground pork
1 stalk onion leaves, chopped
1 large red bell pepper
2 tbs. margarines
5 piece egg, beaten
1 pack bread crumbs, & 1/2 flour
Cooking Procedure:
1. Peeled the boiled eggs and cut into two, then separate the yolks. Set aside.
2. Heat a pan and pour-in tablespoons olive margarines. Then Sauté garlic, onion, and
bell pepper.
3. Put-in the ground meat, shrimps and cook until the color turns light brown.
4. Add carrots, salt and ground black pepper then stir. Cool it for seconds.
5. Mix the seasoned meat in the bowl with all the egg yolks, celery
6. Stuff the egg white with the cooked ground pork. Then put it in the flour.
7. Dip the stuffed in beaten egg, then roll out in the bread crumbs.
8. Dip-fry the stuffed eggs into cooking oils for 1 minutes.
9. Transfer the cooked coated egg white in a serving plate and serve. Good for 14
servings.
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A.1.2. Subsidiary dishes
Figure 15
Picadillo
Ingredients:
be produced)
2 tablespoons oil
3 cloves garlic, minced
1 small onion, chopped
1 small tomato, chopped
1/4 kg. Minced beef
2 cups beef stock or water
2 medium sayote, peeled and diced
Soy sauce or pepper to taste
Cooking Procedure:
1. Heat oil in a casserole or large saucepan and sauté onion and tomatoes, 1 to 2
minutes.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Stir in minced beef and cook until brown.
4. Pour in stock or water and bring to the boil then simmer over medium heat.
5. Add diced sayote and simmer until tender.
6. Season with soy sauce or patis, salt and pepper.
7. Ready to served, good for 8 servings.
48
Figure 16
Creamy Vegetables
Ingredients:
be produced)
1/2 lb shrimp, boiled & shelled
2 tbsp butter
Snow peas (chicharo)
2 cups green peas & carrots (used the frozen one)
1 cup whole corn kernel
1 medium onion, chopped
1 can (10.5 oz) cream of mushroom
1 small can mushroom buttons, sliced
1/2 cup water or use the juice from the mushroom buttons
Salt to taste, & 1 tbsp olive oil
10-12 pcs quail eggs
Cooking Procedure:
1. Heat cooking butter in a pan or wok.
2. Sauté the vegetables starting from chicharo, peas & carrots. Cook for few minutes or
until just half cooked.
3. Add the corn. Remove from wok. Set aside.
4. In the same wok, heat 1 tbsp olive oil.
5. Sauté garlic & onion.
6. Add the shrimp, sliced mushrooms and water.
7. Add the cooked vegetables and cream of mushroom. Cook for 5 minutes.
49
8. Add salt to taste

9. Add the quail eggs. Remove from heat.
10. Good for 8 servings.
Figure 17
Bulanglang
Ingredients:
be produced)
1/2 cup pork belly, cut into small cubes
1/2 cup shrimps, deveined
1/3 medium sized butternut squash, peeled and cubed
1 bundle string beans, sliced
2 pieces eggplant, sliced
10 -15 pcs okra, sliced
4 cups rice wash
1 red onion, chopped
4pcs tomatoes, chopped
2 tablespoons bagoong alamang (fermented shrimp paste), if you can’t find this use sea
salt freshly ground black pepper.
Olive oil
Cooking Procedure:
1. In a pot add oil and pork then cook until brown and crispy. Remove from pot then set
aside.
2. Add garlic and onion and sauté for a minute; add tomatoes and salute until it becomes
soft.
3. Add okra and string beans, stir fry for 2 minutes.
4. Add butternut squash and eggplants and stir fry for a minute.
5. Pour in rice wash then add the shrimps and bagoong, bring to a boil and simmer for 5
minutes or until vegetables are cooked.
6. Season with freshly ground black pepper then serve.
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Figure 18
Buttered Vegetable
Ingredients:
be produced)
1/2 lb. shrimp, boiled & shelled
3 tbsp. butter
1/2 kl. Broccoli
2 cups green peas & small carrots and potato (used the frozen one)
1 cup whole corn kernel
1 medium onion, chopped
2 medium size of turnip (singkamas)
3 tbsp. oyster sauce
1/2 cup water
Salt to taste
1 tbsp. olive oil
Cooking Procedure:
1. Heat cooking butter in a pan or wok.
2. Sauté the vegetables starting from peas, carrots and potato then add oyster sauce.
Cook for few minutes or until just half cooked.
3. Add the corn. Remove from wok. Set aside.
4. In the same wok, heat 1 tbsp. olive oil.
5. Sauté garlic & onion.
6. Add the shrimp and water.
7. Add the cooked vegetables. Cook for 5 minutes.
8. Add salt to taste
9. Remove from heat.
51
Figure 19
Pineapple Fried Rice
Ingredients:
be produced)
4 cups leftover cold cooked rice
300g shrimps, shelled and deveined
1 can sliced pineapples or equivalent in fresh pineapples
1 long red chili, sliced
1 yellow capsicum, sliced
1/2 cup cashew nuts
2 spring onions, sliced
2 tbsp. soy sauce
1 tbsp. brown sugar
1/2 tsp. turmeric
1/2 tsp. cayenne pepper
4 garlic cloves, minced
Olive oil
Fresh coriander, finely chopped
Cooking Procedure:
1. In bowl mix together fish sauce, soy sauce, sugar and turmeric. Set aside.
2. In a work add oil and stir-fry shrimps for 1-2 minutes or until cooked, remove from
wok then set it aside.
3. In the same wok add oil then sauté garlic until golden brown.
4. Add the rice and stir-fry for a minute.
5. Pour in the fresh sauce mixture and stir-fry for 2 minutes.
52
6. Add the pineapples, capsicum, cashew, spring onions, cayenne pepper, shrimp and
coriander, stir-fry for 2 more minutes, then serve.
A.1.3. Desserts
Figure 20
Maja Squash Blanca
Ingredients:
be produced)
1/2 cup thick coconut milk
1 cup rice flour
1 c. sugar
1/4 cup squash powder
1/2 cup cornstarch
3 tbsp. sweet corn kernel
4 cups fresh coconut milk
1/2 c. grated frozen buko
Cooking Procedure:
1. Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate
forms into a dark brown color. This is called latik.
2. Drain the latik from the oil and set aside.
3. Grease a 13-inch rectangular dish with coconut oil. Set aside.
4. In a medium saucepan, blend rice flour, sugar, sweet corn kernels, cornstarch, squash
powder, and fresh coconut milk. Stir in grated buko.
5. Boil over low heat, stirring constantly to prevent lumps, until mixture is clear for
about 3-5 minutes.
6. Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool
before slicing.
53
Figure 21
Lechetin
Ingredients:
be produced)
2 bars of red Gulaman
4 cups of water
5 raw egg yolks
1 cup milk cream
1/2 cup condense
1/2 cup evaporated milk
1 cup sugar to taste
1 tsp. vanilla extract
4 tbsp. brown sugar
Cooking Procedure:
1. Get a saucepan and combine the water & Brown sugar, bring to a boil for a few
minutes until the sugar is caramelized.
2. Get the aluminum molds and pour the caramelized sugar, spread the cramel on the
bottom of the molds.
3. In a large sauce pan tear gulaman into small pieces add water, reserved liquid from
sugar then bring to a boil then simmer until gulaman flakes are totally dissolved.
4. Add evaporated, cream, condensed milk, beaten egg yolks and vanilla extract. Stir
until it mix perfectly.
5. Remove from heat. Then place in into aluminum molds with poured caramelized
sugar.
54
6. Set aside for 5 minutes to cool down, at this stage liquid will be a bit thicker and start
to set.
7. Then place in the refrigerator. In a minutes, removed from mold then served chilled.
Figure 22
Creamy Gulaman
Ingredients:
be produced)
2 sachets red gulaman
1 1/2 cup nestle cream or light cream
1/2 cup evaporated milk
1 cup condensed milk
1/2 cup sugar
1tsp. extract vanilla
Cooking Procedure:
1. In a large pan, stir the Gulaman powder with water, cream, sugar and evaporated
milk. Cook it until the gulaman becomes sticky.
2. Prepare the seasoned Gelatine individually according to its packaging procedure,
refrigerate then diced it all.
3. Pour in the milk and all-purpose cream
4. Refrigerate before serving.
55
Figure 23
Sago Mango Salad
Ingredients:
be produced)
2 cups cooked white sago or tapioca pearl
1 1/2 cup diced mango
3/4 cup condensed milk
1 cup Nestle Cream
Cooking Procedure:
1. Combine all the ingredients then mix well.
2. Refrigerate for few hours. Then serve.
56
Figure 24
Cheese Ice Cream
Ingredients:
be produced)
2 and 1/2 cups cream
1 and 1/2 cup milk
1 1/4 cups sugar
4 eggs yolks, lightly beaten
1 packet cream cheese, cut into small cubes
1 and 1/2 cup shredded sharp cheddar cheese
1 tsp. vanilla extract
Drops of yellow food colour
Cooking Procedure:
1. In a sauce pan combine cream, cream cheese, milk and sugar. Heat lowly while
continuously mixing until it reaches nearly boiling point (do not boil) and sugar is
completely dissolved.
2. Place egg yolks in a mixing bowl then slowly pour around a cup of the heated cream
mixture while whisking.
3. Pour egg mixture to the sauce pan then continue to heat while continuously mixing.
Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now
turn the heat off.
4. Place in a heat proof container; add drops of yellow food colour and vanilla extract.
Let it cool down, once cooled down place in the fridge for at least six hours for a firm
ice cream freeze.
57
A.1.4. Drinks
Figure 25
Pineapple Juice
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
2. Add 7l of purified
3. Stir it well
4. Make 22 glasses
5. Serve along with receipts.
58
Figure 26
Iced Tea
Ingredients:
(Per serving)
360g tea powder
1l cold water
7l purified water
Serving Procedure:
1. Dissolve iced tea powder in 1 liter cold water
2. Mix in the dispenser
3. Add 7l of purified
4. Stir it well
59
Figure 27
Soda (Coke)
Provided by our distributors.
(Per serving)
Serving Procedure:
1. Put the chilled soda in the dispenser
A.3.5. Soup
Figure 28
Soup
Ingredients:
1 kl. Purely Pork meat
1/2 tsp. ground Black pepper and sour mix powder
1 large onion, chopped, 1 stalk onion leave
Cooking Procedure:
1. Boiled for at least an hour all set ingredients.
2. Then serve the purely sour soup / meal.
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A.1.6. Sauces
Figure 29
Chili Sauce
Ingredients:
(Per serving)
1 large red bell pepper
1 cup sugar
1/2 cornstarch
1 tsp. ground pepper & salt to taste
Cooking Procedure:
1. Boiled the red bell pepper in 4 cups of water with sugar.
2. Separate the skin of bell pepper. Then add cornstarch.
3. Mix it perfectly, then add remaining ingredients.
4. Then serve per meal.
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Figure 30
Tomato Sauce
Ingredients:
(Per serving)
3 large tomatoes
1 cup sugar
1/2 cornstarch
1 tsp. ground pepper & salt to taste
Cooking Procedure:
1. Boiled the tomatoes then put in the cooled water to easily peel the skin of tomatoes
and remove also the seeds.
2. Boiled in 4 cups of water with sugar and the blend meat of tomatoes.
3. Then add cornstarch.
4. Mix it perfectly, then add remaining ingredients.
5. Then serve per meal.
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A.1.7. Rice
Figure 31
Egg Rice
Ingredients:
(Per serving)
2 eggs, beaten
1/2 cup carrots, cubed
3 cups cooked white rice
1/2 tsp. garlic salt
1 stalk Green onions
Cooking Procedure:
1. Heat a small amount of cooking oil in a wok.
2. Sauté the garlic until become brown
3. Add the carrots. Then add the cooked rice, cook for 1 minute.
4. Add the beaten eggs and mix well for 2 minutes. Then add the green onions.
5. Transfer to be serve.
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Figure 32
Garlic Rice
Ingredients:
(Per serving)
2 tsp. butter
4 cloves garlic, minced and 1/2 tsp. garlic salt
3 cups cooked white rice
Cooking Procedure:
1. Heat a small amount of butter in a wok.
2. Sauté the garlic until become brown
3. Then add the cooked rice, cook for 1 minute.
4. Add the garlic salt and mix well for 2 minutes.
5. Transfer to be serve.
Figure 33
Plain Rice
Cooking Procedure:
1. Cooked in a large rice cooker.
B. Business Location
64
B.1. Vicinity Map
Vicinity of Iba
B.2. Floor Plan Measurements
36’0’’
Figure 35
Floor Plan Measurements
B.3. Floor Plan Details
65
Figure 36
Floor Plan Details
DINING AREA RESTROOM AREA
PRODUCTION AREA WASHING AREA
STORAGE ROOM COUNTER AREA

66
The total area of our store is measured 34 feet and 4 inches by 36 feet. The whole
area is divided into Six (6) portions namely the production area, dining area, counter area,
storage or staff room, washing area, and rest room area.
1. The Production Area, where the foods are processed and stored is composed of:
 Fry Area – where all Relleno products are fried. It has two (2) sets.
 Processing Table – where all the orders are place-in to organize and process its
aesthetics. It also includes the packing process.
 Dishwashing Area – where the tableware’s and kitchen utensils are cleaned.
 Storage Area – where the supplies and raw materials ready to processed are
stored.
 Soda Area – where all drinks and desserts are packed
2. The Storage Area, where place the staff room as well the storage of unprocessed
perishable materials.
 Staff Area – where the staff can change their clothes into employee’s uniform and
store their belongings.
 Storage Area – where the unprocessed perishable and back-up supply are stored.
3. The Counter Area – where the transactions of order are being made as well the
products menu is displayed.
 One Point of Sale Machine (POS) – the transaction machine where receipt is
made.
 Mini Workspace – for record keeping made up of office equipment’s such as
computer, telephone, etc.
4. The Dining Area – where the customer is place-in to eat conveniently.

5. The Rest room – where all customer is free for accommodation of toilets.
6. The Washing Area – where the lavatories including soap & sanitizer are place-in.
67
C. Machineries and Equipment

Description Function Quantity Unit Total
cost Cost
Used to keep and

store record data
for day-to-day 1 15,500 15,500.00
operation.
Computer Set
Used to input sales

and to issue
receipts, and keep
the money sale. 1 16200 16,200.00
POS System
An apparatus for
washing air and
controlling its 1 26,400 26,400.00
humidity and
temperature of the
Air-conditioned store.
A device
containing a fan
that hang above the
stove in kitchen 1 8,075 8,075.00
used to remove
smoke, odors, heat,
Range Hood and steam from air.
68

cost Cost
For communication
and business
transaction 1 749 749.00
purposes.
Telephone
A kitchen
appliance used to
baking, broiling, 1 2,261 2,261.00
roasting, and
heating food.
Microwave Oven
A large commercial
rice cooker used to
supply cooked rice 1 34,970 34,970.00
needed for daily
operation.
Commercial Rice Cooker
A store freezer
used to stored
perishable goods 2 22,950 45,900.00
such as vegetables,
fruits, and meat.
Freezer
A cooling
apparatus use to
reduce the rate of
spoilage of food 1 97,754 97,754.00
stuffs.
Refrigerator
cost Cost
69
A machine use to
accommodate a
made mixture 3 3,700 11,100.00
drinks.
Water Dispenser
A kitchen
appliance used for
deep-frying. 2 3,183 6,366.00
Deep Fryer
A six (6) set of

heavy duty burner
designed for the 1 64,440 64,440.00
purpose of cooking
food.
Heavy Duty Burner
Sucks hot air out of

the kitchen to
create proper 1 572 572.00
ventilation
Exhaust Fan
An apparatus used
in mixing flour and 1 450 450.00
other ingredients.
Flour Mixer
cost Cost
70
A machine used for

grinding meats and 1 1,835 1,835.00
other food
materials.
Meat Grinder
A device used to
crush ice for cold
food servings. 1 1,149 1,149.00
Iced Crusher
A measuring
instrument for 1 899 899.00
determining the
weight of materials.
Weighing Scale
Table 22
Machineries and Equipment
D. Utensils
cost Cost
Used primarily to
measure the 1 188 188.00
volume of liquid set
bulk solid cooking
Measuring Jug Set ingredients.

cost Cost
71
An insulated
container for
keeping food 1 1,899 1,899.00
materials need for
Heat cooling.
Proof Cooler
A filter to retain the

larger pieces while 2 312 624.00
small and liquid each
such water pass
Strainer through.
A bowl – shaped
kitchen utensil with
holes in it use for 2 85 170.00
draining.
Colander
Used to grate foods

into fine strips or 2 289 578.00
crumbs.
Grater
A kitchen utensil
used as a surface 4 99.75 399.00
on which to cut or
slice things.
Chopping Board
An open container
with sloping sides
used for holding 2 300 600.00
water or mixing
food materials.
Basin

cost Cost
72
A kitchen utensils
designed to sauté, 3 560 1,680.00
to fry, and to sear each
of food.
Frying Fan
A large stainless
pots used to boil 1 969 969.00
and store heavy set
food materials.
Stock Pots Set
a deep dish used

both in the oven 2 360 720.00
and as a serving
vessel.
Casserole
A set of dining
utensils use for 15 319.75 4,796.25
drinking. set
Pitcher & Tumbler Set
Flat vessel on
which food is 5 250 1,250.00
served. dozen
Plates

73
cost Cost
A round vessel that

is open at top; used 3 600 1,800.00
chiefly for holding dozen
food or liquids.
Large Bowl
A small round 3
vessel used to dozen 120 360.00
Small Bowl holding little
amount of liquids.
A small shallow 5
dish in which use dozen 60 300.00
Saucer for small amount of
food.
Primary utensils 6
used for eating and dozen 99 594.00
measuring each
ingredients.
Spoon & Fork Set
A medium size of
kitchen utensils 2 65 130.00
used to measure dozen
and as serving.
Serving Spoon
Utensils used for 2

lifting, flipping for set 440 880.00
spreading each
substances.
Spatula Set
A kitchen tool for

handling food 3 45 135.00
items.
Tong
74

cost Cost
It has sharp metal

edges that cut 2 153 306.00
perfectly round
balls from even
Ice Cream Scooper hardest ice cream
A kitchen tools
used to cut
different kinds of 1 1,467 1,467.00
foods.
Kitchen Knives Set

Table 23
Utensils
E. Furniture and Fixtures

cost Cost
An ornamental
furniture which 15 1,200 18,000.00
meals are served in
a dining room.
Dining Table
An ornamental
furniture used to
seat primarily in 40 680 27,200.00
dining room.
Dining Chair
Chair that is
designed for uses at 1 949 949.00
a desk in an office.
Office Chair
75

cost Cost
A furniture
installed in kitchen
for storage of
utensils, and other 2 2,925 5,850.00
non-perishable
supply materials.
Kitchen Cabinet
A large bowl
attached to a pipe
that is used for 2 1,780 3,560.00
getting rid of
bodily waste and
Toilet Bowl w/ Flush Set then flushed with
water.
A large sink bowl

that is used for 2 945 1,890.00
washing hands and
face.
Water Basin
Used to provide 8 325 2,600.00

lights and better
ambiance.
White led Light
A glass type of
furniture which 1 1,324 1,324.00
forms image as
reflection.
Wall Mirror
Table 24
Furniture & Fixture
F. Supplies
76
F.1. Office Supplies

cost Cost
A small electronic
device that is used 2 100 200.00
for computation.
Calculator
A written record of 1 45.50 45.50

activity, events, or
Logbook travel
Used for writing or 2 31 93.00

drawing with ink or set
Ballpen Set fluid.
A hand-operated
device used to 1 97 97.00
staple goods or in
Stapler Set staple fiber.
A form of paper
that is used to 1 17.25 207.00
provide receipt. dozen
Thermal Paper
Used for
documentation
purposes. 1 178 178.00
ream
Bond Paper
a systematic box
where money,
valuable items such 1 3,499 3,499.00
records and
Vault documents can be
stored
Table 25
Office Supplies
F.2. Sanitary Supplies
77

cost Cost
Disinfectant use to
maintain the
cleanliness of the 1 816 816.00
hands before and
after eating.
Hand Sanitizer
An aluminum steel
used to hold the
toilet paper.
2 130 260.00
Toilet Roll
A device that is
used to control the
flow of water from 6 150 900.00
a pipe.
Faucet
Used to wipe wet

area primarily in
floor. 2 399 798.00
Floor Spin Mop Set
Used to sweep the

floor and collect 2 156 312.00
dust and waste.
Broom & Dust pan

cost Cost
78
Used to scrub 15 12 180.00

plates and utensils.
Sponge & Scrub
A form of liquid
that is used to clean 5 35 175.00
and remove odor
from plates and
Dishwashing Liquid utensils.
A piece of textile
used to hold hot 6 110 660.00
kitchen equipment
like pots and pans.
Pot Holder
Used to dry hands 5 89 445.00

and for sanitation set
purposes.
Cleaning Towel
A small piece of
paper used during 1 168 168.00
meal to clean your box
lips and fingers.
Table Napkin
A toilet paper used 1 389 389.00

for sanitary box
purposes.
Bathroom Tissue Rolls
Table 26
Sanitary Supplies
G. Store Uniforms
G.1. Store Manager
79
Figure 37
Uniform for Store Manager
G.2. Kitchen Stewart
Figure 38
Uniform for Kitchen Steward
G.3. Service Crew
Figure 39
Uniform for Service Crew
G.4. Maintenance
Personnel
80
Figure 40
Uniform for maintenance Personnel
The uniforms will be worn only during store hours. The costs of uniform
for employees will be deducted from their own salaries. Where store manager
uniforms will cost of P 900, kitchen steward is P 800, Service crews is P 530, and
for maintenance personnel uniforms will also costs of P 400. While the uniform of
our security personnel will not cover by the store because it is already provided by
their own employer (Agency).
The proponent decided to come up with unisex form and styles of store
uniforms because we believe that our business can easily recognize and maintain
the simplicity of services in our day-to-day operations. Also it may be essential to
our business because the essence of objective is thoroughly describing in the
design of uniforms which is decent and cleaned.
H. Utilities Requirements
H.1. Electricity
It is very important to consider as the primary utility requirements of a
restaurants. Relleno Karehan is compose of many electrical equipment and
machineries that support the daily operations. It is also important to make the
store conveniently and satisfiable when it comes to its ambience. These are
leading reasons why the proponent must priorities the efficiency of electric utility
to be able to support the proper and smooth operations, and for the business to
carry out the store features such as lights, air-conditioned, free WIFI and the
quality of foods towards better ambience of the store. It is also essential for the
business to gain loyalty and increase patronage for providing them a high value
service accommodation. The store electricity will be provided by ZAMECO INC.
Iba branch and where represents as personal account of the business.
H.2. Water Supply
As the essence of the business, where we offer food products as well
produce by its system represents as our primary execution of operations, and also
81
to support sanitary standards and customer conveniences - Water supply will cost
as our big factor to completely execute all that objectives. From our productions,
dishwashing raw materials, cleansing food ingredients, and the support of sanitary
facilities are executed by using sustainable water supply. The proponent always
ensures the proper consistency as well the sustainability of supply for daily
operations. Water supply will be provided by the Iba water district - a private
distributor and where represents as personal account of the business.
H.3. Telecommunications
Telecommunications is a form of communication that is said to be
indispensable to the duration of the business of Relleno Karehan, as one of
relevant in the market, need these so called telecommunications in order to have a
clear and proper negotiation with the suppliers and distributors and especially
with the customers regarding their feedbacks, suggestions, recommendation and
other customer concerns that can might help and contribute to the business
growth, development and profitability.
H.4. LPG
This is very essential to our business operation because most of our
products require a machineries using LPG for the efficient productions. This will
be available in various dealers in Iba, Zambales.
I. Waste Disposal Method
Our valued customer is always our priority. We devoted to give them a high value
of quality service and best satisfaction for our products, including the maintenance of
safety and cleanliness in whole area of the store that is conveniently and has an
extraordinary compliance for what customer requirements. So, Relleno Karehan and its
organization that most relevant for this compliance is always ensure the enthusiasm of
every member to have a sincere obligation and responsibility for meeting the set
standards in safety and cleanliness specifically with the proper disposal of waste.
The management of Relleno Karehan is strictly execute the proper
implementations and highly prohibits the irresponsible actions regarding the policy of
proper waste disposal. The trash bins are segregated into three (3) classifications, where
segregated the types of waste such as biodegradable, non-biodegradable, and recycling
materials wherein will be collected by the local garbage collectors provided by the local
government of Iba. The setting of trash bins will be place-in at kitchen area. On the other
hand, the collected waste by the crew members which are came from the dining table will
be put at backyard of the store, and wherein it has a designated large sucks that also
divided by the said classes. While the two (2) Rest room will be provided with small
trash bins that will be collected every two (2) hours. This kind of system will be
continually observed in our day-to-day operations.
82
J. Time and 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 drinks and change if any (25
sec)
 Product preparation (5 – 12 min)
 Assemble the orders and serve to table (30 sec)
Therefore, the Customer orders may be serve at least 14 minutes to the most
cost-effective service and production towards customers’ satisfaction.
K. Business Process
The Relleno Karehan Fast Food Restaurant will be open from 10:00 am in the
morning to 9:00 pm in the evening. The opening shift kitchen steward and maintenance
personnel must be at the store 2 hours (8:00 am) before the opening of the store. Because
the assigned personnel in production must prepare the materials needed according to the
product menu and the aesthetic that results to effective time management such as lesser
time consume on preparation of customer orders. While the maintenance personnel must
check and assure the presentation of store surrounding including the cleanliness and
refilling of materials needed such as thermal paper, tissue napkin, and other needs in the
store. On the other hand, the Store manager, Service Crews with an opening shift also
must be at the store 1 hour (9:00 pm) before the fast food is about getting the customer’s
orders to prepare the products being sold on that time. And to secure the capacity of
support production materials including the production outputs which is ready to process
according to all products menu. Thereby, the process of all orders on the menu is already
accommodated and set.
While all the assigned personnel in a closing shift schedule, after the closing hour
of the store, they must consolidate the sales, inventory of production materials including
checking upon store furniture, the updating transactions such as soft and hard copy of
reports, and the cleanliness of the whole store including proper waste disposal.
L. Direct Labor Requirements

83
People of the organization represents as a front-liner of the service offer and

considered as the lifeblood of the business. It must be priorities as well the needs and
expectations of the employee in order to contribute them a highly service relevant on the
efficiency and effectiveness of operations. This is also important factor with regards on
the ability of the business to gain success as well elevates the profits. In our operation, we
need a total number of manpower in our restaurant, twelve (12) for opening shift and nine
(10) for the closing shift, the total of twenty-one (21) employees. They are the ones who
will perform the functions of following positions:
Store Manager :1
Casher :2
Kitchen Steward :3
Service Crew :3
Maintenance personnel :2
Security Personnel :1
Total Number : 12
Note: The Five managers are the partners of the business. They are the ones who will
perform the managerial and supervisory functions of the business.
M. Work Schedule
 Store Hours : 10:00am to 9:00pm

 Hours of Operation : 14 hours of operation
 Total number of Employees : 21 employees for daily operations
M.1. Legend:
 RD = Rest Day
 OP = Opening (8:00am – 4:00pm)
 MS = Middle Shift (11:00pm – 7:00pm)
 CL = Closing (1:30pm – 9:30pm)
 BT = Break-time (15minutes)
Employees Mon Tue Wed Thu Fri Sat Sun

Store OP-CL OP-CL OP-CL RD OP-CL OP-CL OP-CL
84
Manager
Cook 1 OP OP OP RD OP-CL OP OP
Cook 2 CL RD CL CL CL OP-CL CL
Cook 3 RD OP OP OP OP OP OP-CL
Assistant OP OP-CL RD OP OP OP OP
Cook 1
Assistant CL CL CL OP-CL RD CL CL
Cook 2
Casher 1 OP-CL RD OP OP OP-CL OP MS
Casher 2 RD MS OP-CL CL CL OP-CL CL
Casher 3 MS OP-CL RD OP-CL OP CL OP
Crew 1 OP RD OP MS OP OP OP
Crew 2 MS OP OP OP RD OP OP
Crew 3 OP OP RD OP OP MS OP
Crew 4 RD CL CL CL MS CL CL
Crew 5 CL CL MS CL CL RD CL
Crew 6 CL MS CL RD CL CL CL
Clerk 1 OP RD OP-CL OP OP OP OP
Utility 2 RD OP OP OP OP-CL OP OP
Utility 3 OP-CL CL CL CL RD CL CL
Utility4 CL CL RD OP-CL CL CL CL
Guard 1 OP-CL RD OP OP OP OP-CL OP-CL
Guard 2 RD OP-CL CL CL CL OP-CL OP-CL
Total 16 16 17 18 18 21 21
Table 27
Work Schedules

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39

Technical aspects represent as an important requirement in the feasibility study of

g) To illustrate the employee’s requirements and regulations of the business.

“Better Food, Better Mood”

A.1.1 Relleno Products

A.1.2. Subsidiary dishes

8. Add salt to taste

7. Good for 8 servings.

10. Good for 8 servings.

B.1. Vicinity Map

PRODUCTION AREA WASHING AREA

STORAGE ROOM COUNTER AREA

4. The Dining Area – where the customer is place-in to eat conveniently.

C. Machineries and Equipment

Used to keep and

Used to input sales

Description Function Quantity Unit Total

Commercial Rice Cooker

A six (6) set of

Heavy Duty Burner

Sucks hot air out of

A machine used for

Description Function Quantity Unit Total

A filter to retain the

Used to grate foods

Description Function Quantity Unit Total

a deep dish used

Pitcher & Tumbler Set

Description Function Quantity Unit Total

A round vessel that

Utensils used for 2

A kitchen tool for

Description Function Quantity Unit Total

It has sharp metal

Kitchen Knives Set

E. Furniture and Fixtures

Description Function Quantity Unit Total

A large sink bowl

Used to provide 8 325 2,600.00

F.1. Office Supplies

A written record of 1 45.50 45.50

Used for writing or 2 31 93.00

Description Function Quantity Unit Total

Used to wipe wet

Floor Spin Mop Set

Used to sweep the

Broom & Dust pan

Description Function Quantity Unit Total

Used to scrub 15 12 180.00

Sponge & Scrub

Used to dry hands 5 89 445.00

A toilet paper used 1 389 389.00

G.2. Kitchen Stewart

G.3. Service Crew

I. Waste Disposal Method

J. Time and Motion Study

L. Direct Labor Requirements

People of the organization represents as a front-liner of the service offer and

 Store Hours : 10:00am to 9:00pm