Iv. Narrative Report( Long).docx

IV. Narrative Report

1.1. Name of the Business

CHOWKING

1.2.Profile of the Business Franchising a business is most preferred by businessman and entrepreneur than starting a new one from the scratch. With the outmost idea , the businessman plan depicts how the partners intended to grow and planned for the franchising of chowking.

1.3.Location of the Business Chowking is located in Rizal Corp. Magsaysay Street Sorsogon City , in a populated area where people pass by and is near the jeepney station . it is a two stored building made of concrete layers of blocks , has fully functioning equipment`s and complete utensils(such as disposable spoon, fork , and the rest) it also offers good and accommodating place better for people seeking nice and better ways of service.

1.4.Nature of the business

Chowking offers good and accomodatng products(such as choco pao, lauriat,chicharap,pancit lomi, butchi, siomai, family sized chines style fried chicken) and other more.

1.5.VMGO (Vision, Mission ,Goals,and Objective)

Vision To become the most preferred restaurant in the Sorsogon province patronized by all people from all walks of life.

Mission

To provide quality food that surpasses customers expectation and render quality dinning experience through prompt , friendly and professional customer service.

Goals and Objectives  Organizing an experienced and effective staff in different roles inside the restaurant  To provide a means of livelihood of the towns people  To establish chowking as a business-friendly and family-oriented restaurant  To achieve optimum customer satisfaction and establish reputation in the food business.  Cash flow is self-sufficient in the first 10 months  Return investment is compensated the soonest at possible time.  Benefit the government through taxes.

1.6. Business/Unit logo

1.7.Description of the product/service

Chowking offers good and accomodatng products(such as choco pao, lauriat,chicharap,pancit lomi, butchi, siomai, family sized chines style fried chicken) and other more.offers a good and healthy environment were service take place and suitable for customers, also chowking a well sanitized and a clean food and products best for appetite and the staff are fully equipped with sanitizing stuffs and they are informed in come with cleanliness and sanitizing to avoid any bacteria.

1.8.Target business that needs to hold meeting/planning

 Corporate business that needs to hold meeting/planning  Traveler that needs accommodating place to eat  Family that is looking for a home like environment

 Cliques and etc. 1.9.Organizational Structure.

Chowking is owned by partners. The business will hire employees with matching skills to fill the jobs. A job description and job specification are designed in order the employees will do their duties and responsibilities. The employees hired by the company will be compensated accordingly.The person involved and managing the business has contribute in labor and capital to get the business started and each partners has total and unlimited personal liability of the debts incurred by the partnership. The following partners who franchised the said business

General Manager

Assistant

Accountant

Head Chef

Manager

Assistant Chef

Book Keeper

Service Crew

Service Crew

Service Crew

Cashier

Waiter

Cook

Guard

1.10. Company Rules and Regulations  Food Handling Every year , food borne illness strike thousand of Americans . As a preventative measure, the FDA requires that the fast food workers complete a food handling course. The course educates the workers on how to spot the major causes of food borne illness , such as salmonella and E coli. Restaurants owners must make sure the workers wash their hands before handling the food. Separate different types of food to avoid cross contamination, cook all the foods at the require temperature and refrigerate leftover portions immediately.

 Preparations The FDA emphasis on food safety does not with the food itself . during the preparation ,the food may come into contact with the surface that had previously been in contact with contaminated items.workers must prevent cross-contaminating in the unprepared food . the FDA states that food preparation surface must also undergo a routine cleaning fast food restaurants should make sure that the surface is thoroughly rinsed to remove any residue from any used cleaning agent .

 Food Storage Several environmental factors in food storage areas that can cause spoilage, such as temperature , humidity and barometric pressure. For instance, a storage area in a fast food restaurant can be exposed to high humidity which will increase the chances of bacteria growing eggs in that stored room. An FDA rules states that eggs should be dried and chilled at room temperature below 45 degrees F to prevent the growth of salmonella enteriti’s bacteria.

 Nutrition

With growing concerns about the spread of obesity, diabetes and heart disease, the FDA has instituted to rules that fast food restaurants must display the nutritional information on its products. Owners of single store fast food establishment should post the nutritional information where customers can easily access it, such as on a menu or poster, as well as on the stores website. The information must include total calories, calories from fat, sodium levels and other nutritional data similar to those found on foods in grocery stores.

2.Business process of the company

2.1.Safety process flow Chowking offers a clean and healthy product(mainly chicharap,chao pan , halo-halo ,dumplings siomai, milk tea ) and offers a good and healthy environment were service take place and suitable for customers, also chowking a well sanitized and a clean food and products best for appetite and the staff are fully equipped with sanitizing stuffs and they are informed in come with cleanliness and sanitizing to avoid any bacteria.

2.2.Production process flow(products) or service process flow

Chowking at Magsaysay street has a sole lay and design like any other chowking branches in different places, the business enhance their food presentation and the safety, cleanliness , sanitation but maintain its delicious flavor.

2.3.Quality control /Quality assurance process flow

Chowking is owned by partners. The business will hire employees with matching skills to fill the jobs. A job description and job specification are designed in order the employees will do their duties and responsibilities. The employees hired by the company will be compensated accordingly.

2.4.Customer care

Chowking leads all efforts in achieving the duty of delighting customers, by handling the restaurant day to day management so that the restaurant attains and reliable upholds great lead of business performance for the restaurants , as well as maintaining high standard of food services for customer.

2.5.Hygiene

Chowking takes responsibility in waste management extremely with complete provision and compliance to the Ecological Solid Waste and Management Act as adopted by the municipality of Sorsogon.Chowking has a totally eliminated the use of styro - foam packaging and use washable wares for dine in services, and paper packaging for take out purchase.The 3R`s The Reduce, Reuse and Recycle will be observed in the store.The company has joined the national campaign raising awareness of the disadvantage of waste management.