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Meal Plan (Meal Management)

The document provides details for the meal plan of a restaurant called "Kusina ni Lolo". It includes the restaurant objectives, logo description, menu items, kitchen and restaurant layout, market list, standardized recipes, and recipe costing sheets. The restaurant aims to serve fresh, healthy produce from their farm to customers using farm-to-table concepts and unique local cuisines. The menu consists of snacks, beverages and main dishes made from farm ingredients like banana hearts, tilapia, and sweet potatoes.

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1 CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE San Jose, Pili, Camarines sur Our Lolo’s Farm Meal Plan In Partial Fulfillment of the Requirements for Meal Management Submitted by: Abad, Shanaia Alsum, Abegail Alvarez, Carlo Berces, Angel Bien, Angelica Dela Cruz, Kimberly Joy Delos Reyes, Judessa Enriquez, Kiara Antonnette Estadilla, Annie A. Limosinero, Tricia Navales, Cherry Mae Rebancos, Ma. Joan D. Subiaga, Angelica Submitted to: DIANNE M. LASTROLLO AETM 9 Instructor
2 TABLE OF CONTENTS ABOUT “KUSINA NI LOLO” 1 RESTAURANT AND KITCHEN LAY-OUT 5 MARKET LIST 6 STANDARDIZED RECIPES 7 RECIPE COSTING 13 LIST OF SUPPLIERS 18 ORGANIZATIONAL STRUCTURE BUDGET WORKSHEET BUDGET VARIANCE REPORT GENERAL SALES REPORT APPENDICES DOCUMENTATION REFLCTION PAPERS 19
3 “KUSINA NI LOLO” “Halina at balik-balikan, pagkain sa kusina ni Lolo" The restaurants named “Kusinani Lolo” was derived by the owner through their ancestor. According to Sir Joel (owner) their grandparent’s hobby was cooking so when the time that they already owned the farm they planned to put up a restaurant inside. Kusina ni Lolo will offers a kind of cuisine that can only be found in the farm, since the farm consist of lemon, papaya, chili and banana, the produce product/menu offer was fresh and healthy that suits to every tourist for their unique palate. Objectives:  To serve fresh, delicious and healthy produce to consumers.  To initiate the importance of gastronomy in today’s generation by means of farm to table concepts.  To present a new and unique cuisines that can only be found in “Kusina Ni Lolo” by utilizing the resources existing in the farm. Operating Hour: 24 hours Target Market: -Families on vacation -Group of friends -Students
4 FARM AND RESTAURANT LOGO Description:  Mountain symbolize the peace and tranquility.  Infrastructure serve as the restaurant.  Fruits symbolize the fresh produce from the farm.  The human symbolize the ancestor of the owner were kusina ni lolo’s name derived from.  The sun symbolizes the new beginning for the business.
5 MENU Food Offer: Snack: Banana Heart Burger (Php 15) Kamote Fries (Php 10) Beverage: Cucumansi Juice (Php 10) Desert: Coffee Jelly (Php 15) Main Dish: Champeni Batangas (Php 30) Grilled Tilapia (Php 30)
6 RESTAURANT AND KITCHEN LAY-OUT
7 Kitchen Lay-out Restaurant Lay-out Burner Preparation Area Wash Area Counter Area / Menu Table 1. Table 2 Table 4 Table 6 Table 3 Table 5 Utensils/Drinking StationWash Area
8 MARKET LIST
9 Ingredients and amount required for each Ingredients Price/Unit Unit Required Total Price Lemon 15.00/kl. 5 kg. 75.00 Red Chili 20.00/kl. 1 kg. 20.00 Sliced Cheese 45.00/pack 2 packs 90.00 Sugar 60.00/kl. 2 kg. 120.00 Milk Condensed 36.00/can 3 cans 108.00 Small Cup 30.00/pack (50 pcs.) 2 packs 60.00 Cup Lid 30.00/pack (50 pcs.) 2 packs 60.00 Nestle Cream 42.00/can 2 cans 84.00 Black Gulaman 10.00/pack 4 packs 40.00 Fish (Tilapia) 130.00/kl. 4 kg. 520.00 Beef Innards 180.00/kl. 2 kg. 360.00 Egg 6.00/pc. 5pcs. 30.00 Bread Buns 12.00/pack(6pcs.) 10 packs 120.00 Catsup 55.00/L 1 L 55.00 Flour 24.00/kl. 2 kg. 48.00 Oil 30.00/kl. 1 ½ kg. 45.00 Salt 20.00/kl. ¼ kg. 5.00 Onion 100.00/kl. ½ kg. 50.00 Garlic 120.00/kl. ½ kg. 60.00 Sweet Potato 20.00/kl. 5 kg. 100.00 Cabbage 80.00/kl. 2 kg. 160.00 Tomato 40.00/kl. 1 ½ kg. 60.00 Banana Heart 15.00/kl. 10 kl. 150.00 Mayonnaise 120.00/kl. 1 kg. 120.00 Cucumber 30.00/kl. 1 kg. 30.00 Soy Sauce 7.00/100mL 2 pouch 14.00 Ginger 100.00/kl. ¼ kg. 25.00 Fish Sauce 6.00/pack (30 g) 2 packs 12.00 Tomato Sauce 25.00/250g 500 g 50.00 Black Pepper 10.00/pack 1 pack 10.00 TOTAL: 2,681.00
10 STANDARDIZED RECIPES
11 CUCUMANSI JUICE Ingredients: 1 Liter water 1/2 kl. white sugar 1 cucumber, sliced 250 g lemon Standard Yield: 4 Procedure: 1. Make a simple syrup by stirring thewater and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool. 2. Placethe cucumberslices in a blender or food processor;blenduntil mashedinto a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowlto catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes. 3. Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.
12 CHAMPENI BATANGAS Ingredients: 1 kilo beef innards, cut into small sizes 2 medium sized onions, peeled, chopped 1/2 head garlic, crushed, peeled, chopped 2-3 thumb sizeginger, skinned, cutinto strips 3-4 green long chili, chopped 2-3 red chili chopped 1/4 cup soy sauce 1/4 cup fish sauce 1/2 cup tomato sauce 1/2 cup of water 1/2tablespoon salt 1/4cup cooking oil No. of serving: 8 Cooking Procedure: Separate the cow skin, tripe and intestines from the papaitan beef inards set. Boil the cow skin, tripe and intestines for 1 to 2 hours or until tender. Drain and keep aside. Parboil the other beef opal for 5 to 10 minutes. Drain and keep aside. Using a wok, sauté the garlic and the ginger until fragrant. Stir in the onion and continue to stir cook for about a minute. Now add in the beef innards and continue to stir cook for 5 to 1o minutes. Add in the crushed peppercorns, soy sauce, fish sauce, red chili and annatto solution, continue to stir cook for another 10 to 15 minutes. Add in about 2 to 2 1/2 cups of water bring to a boil and simmer for 10 to 15 minutes or until the liquid is reduced to about half. Add in the tomato sauce and green chili. Stir cook for 3 to 5 minutes, correct saltines if required. Garnish with spring onion and serve immediately as a viand or “pulutan”.
13 BANANA BLOSSOM BURGER Ingredients: 1 medium banana blossom oil 1 small onion, peeled and chopped 1 tablespoon oyster sauce salt and pepper to taste 1/2 cup flour 2 eggs, beaten For the Burgers: 4 hamburger buns 4 slices American cheese green leaf lettuce, leaves separated tomatoes, sliced thinly mayonnaise ketchup Standard Yield: 4 Instructions: 1. Peel and discardtheouter, fibrousskinlayersof bananaheart untilyou reach the lighter, softer core. Trim off the stem and discard. Cut banana core into half and slice thinly. 2. In a bowl of cold salted water, place shredded banana heart and soak for about 15 to 20 minutes. Using hands, squeeze to release bitter sap. Rinse with cold water and with hands, squeeze well to dispel liquid.
14 3. Ina pan overmediumheat, heatabout1 tablespoonoil. Addonionsand cook until limp. Add banana heart and cook, stirring occasionally, until cooked through. 4. Add oyster sauce and stir to combine. Season with salt and pepper to taste. Continue to simmer until liquid is mostly absorbed. Remove from pan and allow to cool. 5. In a bowl, combine sauteed banana heart, flour, and eggs. Mix well. Form into 4 uniform-sized patties. 6. Ina pan over mediumheat, heat about2 tablespoons oil. Gently Add banana patties in a single layer and cook for about 2 to 3 minutes on each side or until golden and firm. Remove from pan and drain on paper towels. 7. Assemble burgers with desired condiments, veggie patty, cheese, lettuce, and tomatoes.
15 CAMOTE FRIES Prep Time: 10 min. Cooking Time: 25 min. Ready in: 35 min. Standard Yield: 6 Ingredients: 1 kilo sweet potato (kamote) ½ oil ½ tablespoon salt Procedure: 1. Peel potatoes and cut into wedges or large, thick strip 2. Place in a large bowl; season with salt and pepper. Sprinkle with turmeric powder if desired. Drizzle with oil and toss, making sure each piece is well coated. 3. On a cooking sheet or jelly roll pan, arrange potatoes in a single layer. Bake for 30 to 35 minutes.
16 GRILLED TILAPIA Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Standard Yield: 2 Ingredients: 1 to 2 pieces’ large tilapia, cleaned and gutted 2 pieces’ tomato, diced 1 onion, diced 1 teaspoon lemon juice ½ tablespoon Salt and ground black pepper to taste 2 tablespoons cooking oil (optional) Procedure: 1. Combine tomato, onion, salt, ground black pepper, and lemon juice in a bowl then mix well. 2. Stuff the mixture inside the cavity of the tilapia. Note: do not overstuff the fish. 3. Meanwhile, combine oil with 1 teaspoon of salt and mix. 4. Brush the oil and salt mixture on the exterior part of the tilapia. Note: The salt adds more taste while the oil prevents the skin to stick on the foil. 5. Wrap the tilapia in aluminum foil then secure the sides. 6. Grill the wrapped fish for about 12 minutes per side. 7. Remove from the grill and transfer to a serving plate. 8. Serve with ensaladang talong and steamed rice.
17 COFFEE JELLY Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins Course: Dessert Cuisine: Asian Servings: 8 Servings Ingredients 1 box (1 ounce) unflavored gelatin (I used Knox) 4 cups water 2 tablespoons instant coffee 1/2 cup sugar 1 can (14 ounces) condensed milk 1 can (12.8 ounces) table cream Procedure: 1. In a sauce pot, bring 3 cups of the water to a boil. Add instant coffee and sugar. Stir until dissolved. 2. In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water. Let stand for about 1 minute or until gelatin powder begins to bloom. 3. Gradually add the 3 cups of boiling coffee and stir constantly for about 2 to 3 minutes or until gelatin is completely dissolved and no granules are visible. 4. Transfer mixture into a baking dish and allow to completely cool. Refrigerate for about 2 to 3 hours or until completely set. 5. In a bowl, combine condensed milk and table cream. Stir until blended. 6. Cut set gelatin into 1-inch cubes and divide into serving cups. Top with sweetened cream. Garnish with whipped cream, if desired. Serve cold.
18 RECIPE COSTING
19 RECIPE COSTING SHEET Recipe: Cucumansi Juice Category: Beverage Recipe No.: 1 Standard Yield: 3 Serving Size: Tested by: Allocation: 21 On: Unit of Unit Unit Standard Yield Allocation Raw Materials Measure Equiv. Cost Portion/ Size Cost Cost Adjusted Adjusted Factor Portion Cost 1 2 3 4 5 6 7 8 9 (5/3x4) (5x7) (6x7) Cucumber Pcs. 1 10.00 1 10 7 7 70 Lemon g. 250 4.00 10 5 7 70 35 Water L 1 2.00 3 6 7 21 42 Sugar g. 250 12.00 45 2.16 7 315 15.12 Cost 23.16 162.12 Buffer Margin- is intended to cover for trimmings Buffer 10% 2.32 16.21 and fluctuations in the prices of commodities Total 25.48 178.33 which can affect the food cost. Cost/Serving 8.49 8.49 Price/Serving 28.30 28.30 Cost Factor/Multiplier VAT 12% 3.40 3.40 Adjusted yield/Standard yield Adjusted Price 31.70 31.70 Food Cost 30% 30%
20 RECIPE COSTING SHEET Recipe: Coffee Jelly Category: Dessert Recipe No.: 2 Standard Yield: 8 Serving Size: Tested by: Allocation: 50 On: Unit of Unit Unit Standard Yield Allocation Raw Materials Measure Equiv. Cost Portion/ Size Cost Cost Adjusted Adjusted Factor Portion Cost 1 2 3 4 5 6 7 8 9 (5/3x4) (5x7) (6x7) Gelatin L 30 12.00 30 12 6.25 187.50 75 Kopiko black g 50 10.00 30 6 6.25 187.50 37.5 Sugar g 500 23.00 125 5.75 6.25 781.25 35.94 Condensed Milk ml. 300 55.00 300 55 6.25 1,875 343.75 Nestle Cream ml. 370 25.75 370 25.75 6.25 2,375 160.94 Water L 1 2.00 1 1 6.25 6250 6.25 Cost 105.5 659.38 Buffer Margin- is intended to cover for trimmings Buffer 10% 10.55 65.93 and fluctuations in the prices of commodities Total 116.05 725.31 which can affect the food cost. Cost/Serving 14.51 14.51 Price/Serving 36.27 36.27 Cost Factor/Multiplier VAT 12% 4.35 4.35 Adjusted yield/Standard yield Adjusted Price 40.62 40.62 Food Cost 40% 40%
21 RECIPE COSTING SHEET Recipe: Camote Fries Category: Snack Recipe No.: 3 Standard Yield: 6 Serving Size: Tested by: Allocation: 30 On: Unit of Unit Unit Standard Yield Allocation Raw Materials Measure Equiv. Cost Portion/ Size Cost Cost Adjusted Adjusted Factor Portion Cost 1 2 3 4 5 6 7 8 9 (5/3x4) (5x7) (6x7) SweetPotato g 1000 20.00 5000 100.00 5 25000 500.00 Oil g 500 28.00 1500 84.00 5 7500 420.00 Salt g 1000 7.00 15 0.105 5 75 0.735 Cost 184.105 920.74 Buffer Margin- is intended to cover for trimmings Buffer 10% 18.41 92.07 and fluctuations in the prices of commodities Total 202.52 1012.81 which can affect the food cost. Cost/Serving 33.75 33.76 Price/Serving 84.38 84.40 Cost Factor/Multiplier VAT 12% 10.13 10.13 Adjusted yield/Standard yield Adjusted Price 94.51 94.52 Food Cost 40% 40%
22 RECIPE COSTING SHEET Recipe: Grilled Tilapia Category: Lunch Recipe No.: 4 Standard Yield: 4 Serving Size: Tested by: Allocation: 50 On: Unit of Unit Unit Standard Yield Allocation Raw Materials Measure Equiv. Cost Portion/ Size Cost Cost Adjusted Adjusted Factor Portion Cost 1 2 3 4 5 6 7 8 9 (5/3x4) (5x7) (6x7) Fish (Tilapia) Pcs 1000 100.00 1000 100 12.50 12500 1250 Tomato Pcs 2 5.00 2 5 12.50 25 62.5 Cooking Oil Ml 500 10.00 500 10 12.50 62.50 125 Onion Pcs 2 5.00 2 5 12.50 25 62.5 Black Pepper G 2 2.00 2 2 12.50 25 25 Lemon Ml 2 5.00 1 2 12.50 12.50 31.25 Salt g 250 5.00 5 5 12.50 62.5 1.25 Cost 135 1454 Buffer Margin- is intended to cover for trimmings Buffer 10% 13.5 145.4 and fluctuations in the prices of commodities Total 148.5 1599.4 which can affect the food cost. Cost/Serving 37.125 37.125 Price/Serving 92.8125 92.8125 Cost Factor/Multiplier VAT 12% 11.13 11.13 Adjusted yield/Standard yield Adjusted Price 103.9425 103.9425 Food Cost 40% 40%
23 RECIPE COSTING SHEET Recipe: Banana Blosso, Category: Snack Recipe No.: 5 Standard Yield: 3 Serving Size: Tested by: Allocation: 50 On: Unit of Unit Unit Standard Yield Allocation Raw Materials Measure Equiv. Cost Portion/ Size Cost Cost Adjusted Adjusted Factor Portion Cost 1 2 3 4 5 6 7 8 9 (5/3x4) (5x7) (6x7) Banana Blossom kl 1000 20.00 1000 20 16.67 16670 333.4 Soy Sauce Ml 200 8.00 200 8 16.67 3334 133.36 Garlic G 1000 180.00 500 90 16.67 8335 1500.3 Onion G 1000 150.00 125 18.75 16.67 2083.75 312.56725 Oil ml 500 28.00 125 7 16.67 2083.75 116.69 Flour g 1000 30.00 250 7.5 16.67 4167.5 125.025 Egg pcs 1 6.00 2 12 16.67 33.34 200.04 Cost 163.25 2721.3775 Buffer Margin- is intended to cover for trimmings Buffer 10% 16.325 272.13775 and fluctuations in the prices of commodities Total 179.575 2993.51525 which can affect the food cost. Cost/Serving 59.8583333 59.870305 Price/Serving 149.645833 149.675762 Cost Factor/Multiplier VAT 12% 17.9575 17.9610914 Adjusted yield/Standard yield Adjusted Price 167.603333 167.636853 Food Cost 40% 40%
24 LIST OF SUPPLIERS
25 LCC SUPERMARKET PILI OUR LOLO’S FARM  Sliced Cheese ● Lemon  Sugar ● Chili  Condensed Milk  Milk Evap  Small cup/Lid  Nestle Cream  Black Gulaman PILI PUBLIC MARKET NAGA CITY PEOPLE’S MALL  Fish (tilapia) ● Bread Buns  Egg ● Beef Innards  Onion ● Catsup  Garlic ● Flour  Sweet Potato ● Oil  Ginger ● Salt  Fish Sauce ● Cabbage  Black Pepper ● Tomato  Soy Sauce ● Banana Heart ● Tomato Sauce ● Mayonnaise
26 ORGANIZATIONAL STRUCTURE MA. JOAN D, REBANCOS Project Head Communication Committee Ma.Joan D. Rebancos Documentation Committee Annie A. Estadilla Activity Committee Cherry Mae B. Navales Errol John Santos MJSJ Del Agua Marketing Committee Kiara Antonette Enriquez Angelica A. Subiaga Finance Committee Charito E. Eximane Judessa Delos Reyes Food Committee Carlo Alvarez Angel Berces Abegail Alsum Shanaia Abad Tricia Limosinero Logistic Committee Kimberly Joy Dela Cruz AngelicaBien CARLO ALVAREZ Project Coordinator
27 BUDGET WORKSHEET
28 Ingredients Unit of Measure Price Bread Buns 10 packs 200.00 Sliced Cheese 2 box 90.00 Cabbage 2 kg. 160.00 Tomato 1 kg. 25.00 Mayonnaise 1kg. 120.00 Catsup 1 L 20.00 Banana Heart 10 kg. 100.00 Flour 2 kg. 30.00 Oil 1 kg. 60.00 Salt ¼ kg. 2.00 Onion ½ kg. 30.00 Garlic ½ kg. 50.00 Sweet Potato 5 kg. 100.00 Cucumber 1 kg. 50.00 Lemon ½ kg. 7.00 Sugar 1 kg. 50.00 Black Gulaman 4 packs 40.00 Milk Evap 2cans 54.00 Milk Condense 4 cans 148.00 Small Cup 2 packs 30.00 Cup Lid 2 packs 25.00 Nestle Cream 2 packs 96.00 Fish (tilapia) 4 kg. 480.00 Beef Innards 2 kg. 300.00 Egg 5 pcs. 35.00 Kopiko Black 10 packs 100 Soy Sauce ½ L 30.00 Ginger ¼ kg. 20.00 Fish Sauce 1 sachet 7.00 Tomato Sauce 250 g 25.00 Black Pepper 10 sachet 10.00 Tissue 1 pack 50.00 TOTAL:
29 BUDGET VARIANCE REPORT
30 Ingredients Unit of Measure Forecast Price Actual Unit of Measure Actual Price Variance Bread Buns 10 packs 200.00 10 packs 180.00 -20.00 Sliced Cheese 2 box 90.00 2 box 90.00 ----- Cabbage 2 kg. 160.00 2 kg. 160.00 ----- Tomato 1 kg. 25.00 1 kg. 25.00 ----- Mayonnaise 1kg. 120.00 1 kg. 140.00 + 20.00 Catsup 1 L 20.00 1 kg. 37.50 + 17.50 Banana Heart 10 kg. 100.00 10 kg. 100.00 ----- Flour 2 kg. 30.00 2 kg. 30.00 ----- Oil 1 kg. 60.00 1 kg. 60.00 ----- Salt ¼ kg. 2.00 ¼ kg. 2.00 ----- Onion ½ kg. 30.00 ½ kg. 50.00 + 20.00 Garlic ½ kg. 50.00 ½ kg. 80.00 + 30.00 Sweet Potato 5 kg. 100.00 5 kg. 150.00 + 50.00 Cucumber 1 kg. 50.00 1 kg. 30.00 - 20.00 Lemon ½ kg. 7.00 ¼ kg. 5.00 - 2.00 Sugar 1 kg. 50.00 1 kg. 50.00 ----- Black Gulaman 4 packs 40.00 4 packs 32.00 - 8.00 Milk Evap 2cans 54.00 2 cans 49.00 - 5.00 Milk Condensed 4 cans 148.00 4 cans 148.00 ----- Small Cup 2 packs 30.00 2 packs 30.00 ----- Cup Lid 2 packs 25.00 2 packs 25.00 ----- Nestle Cream 2 packs 96.00 2 packs 94.00 - 2.00 Fish (tilapia) 4 kg. 480.00 4 kg. 480.00 ----- Beef Innards 2 kg. 300.00 2 kg. 300.00 ----- Egg 5 pcs. 35.00 5 pcs. 30.00 -5.00 Kopiko Black 10 packs 100 10 packs 90.00 - 10.00 Soy Sauce ½ L 30.00 ½ L 20.00 - 10.00 Ginger ¼ kg. 20.00 ½ kg. 18.00 - 2.00 Fish Sauce 1 sachet 7.00 1 sachet 5.00 - 2.00 Tomato Sauce 250 g 25.00 250 g 25.00 ----- Black Pepper 10 sachet 10.00 10 sachet 9.00 -1.00
31 Tissue 1 pack 50.00 1 pack 55.00 ----- TOTAL: GENERAL SALES REPORT
32 Beverages Food Item Expenses Price Allocation Total Cucumansi 36.00 10.00 50 - TOTAL 36.00 Negative Snacks Food Item Expenses Price Allocation Total Kamote Fries 37.00 10.00 30 - Banana Heart Burger 84.00 15.00 60 - TOTAL 121.00 Negative Dessert Food Item Expenses Price Allocation Total Coffee Jelly 108.00 15.00 50 - TOTAL 108.00 Negative Main Dish Food Item Expenses Price Allocation Toatal Grilled Fish 185.00 30.00 10 - Champeni Batangas 271.00 30.00 20 - TOTAL 456.00 Negative
33 TOTAL EXPENSES TOTAL REVENUE Beverage 36.00 - Snack 121.00 - Desert 108.00 - Main Dish 456.00 - TOTAL 721.00 Negative
34 APPENDICES
35 Annie A. Estadilla BSAETM 3C Our team conducted site development activity which was held last October 13, 2017, it’s not just to develop a site but also to promote the farm and what foods that the farm has. The meal management is one of our subject that will guide us on how we are going to do in terms of food preparation. The farm has a lot of resources that can be found in the farm and one of the knowledge that we learn in the subject is the farm-to-table. the food committee prepare foods that are found in the farm. The food committee prepare food in early in the morning we also help them to prepare because they are cooking more menu. At the afternoon every committee are all busy to make the activity successful. Before the event started all are settled the sounds, the tents as a hall far the seminar and even the foods are ready but due to heavy rains the activities we planned didn’t happened because there are only few participants that attended. Since our activities are income generating activity but it did not happen because the food are all free for the visitors. But despite of the bad weather we make the activity successful and to our instructor and members that told us that we can surpass the challenge. Since meal management is a part of the activity we need to prepare the food and apply the knowledge that we learn in the subject in the process of the site development. Our instructor will grade us on how we plan, prepare and serve the food and also the cleanliness of the kitchen during the preparation and cooking of the food. Someday the knowledge and learning that we learn in the subject will help us. when we are in the business industry to be more specific in food industry we all know of what we are going to do and faced the challenges with confidence thanks to our instructor I had so much learning that I will surely apply in the future. .
36 Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE COLLEGE OF ECONOMICS AND MANAGEMENT Department of Agri-Ecotourism and Management NAME: Kimberly Joy B. Dela Cruz SECTION: BSAETM 3C REFLECTION PAPER Last October 13, 2017, we conduct a site evaluation whereas; we need to prepare foods that we need to serve in our customer and to our site evaluator. The foods that we prepare is Grilled Tilapia , Banana Blossom, Sweet potato Fries, CoffeeJelly and Cucumberwith lemon juice. During ourevaluation, is not necessary successfulbecause of the heavy rain. But we make it to be successful. We made our best to make our site successful. So that, we don’t have an income from our foods that we offered. The only customer who bought our foods is very lessen. Our evaluation went well so that were happy .
37 Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE COLLEGE OF ECONOMICS AND MANAGEMENT Department of Agri-Ecotourism and Management Bien,Angelica B. BSAETM-3C Reflection Paper Last October 13,2017 the day of our site evaluation in Lolo’ s farm at Binanuanan Pili, Camarines Sur. We prepare a food dish regar ding to our meal management that we offer to our visitor’s and teacher ’s. We have cammote fries,Cucumber with lemon juice, Banana blosso m and Grilled Tilapia, the food that we prepare the other ingredients ca me in our farm like lemmon,Banana. Dispite of our experience in our far m to prepare a food that we serve are good because we have a lot of kn owledge on how to cook and to measure a different ingredients that ne eds of food. We help each other as a group to have a good result and to have a better taste of food the we serve to our visitor’s and teacher’s. B ut dispite of our tired and lack of sleep in that day because we need to prepare for our site evaluation and we also encounter a problems in tha t day but we not give up and we pursue to have a successful Site Evalua tion. And we made it the day end we are all happy and proud to our self because we have a good result and successful event.
38 Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE COLLEGE OF ECONOMICS AND MANAGEMENT Department of Agri-Ecotourism and Management Delos Reyes, Judessa S. BSAETM 3C Reflection Paper We conducted our site development in Binanuanan Norte, Pili Camarines Sur (Our Lolo’s Farm). In relation to meal management, cooked different kind of foods that we served including banana heart burger, coffee jelly, champeni, camote fries, cocumansi juice and grilled tilapia covered with aluminium foil.one day before the site evaluation we are preparing especially the ingredients needed for our dishes. All are rattled especially on the day of evaluation. We didn’t expect the heavy rains with loudly thunderstorm so it turned out us down and disappointed. But despite of that, we continued the evaluation even the food was not quite good enough. Because it affects its physical appearance and even the tastes.
39 Name:Ma. Joan D. Rebancos Date: October22, 2017 Year Section:BSAETM3C Reflection Paper Last October 13, 2017 the BS Agri-Ecotourism 3rd year students conducted a site development project at Our Lolo’s Farm, Binanuaanan Norte, Pili, Camarines Sur. It is a one-day activity that showcased the agritourism concept. This includes different farm activities like fee fishing, pick and pay, farm tour and others. This is for visitors to enjoy farm stay. In connection with this activity we conducted menu planning that relevance to the farm. It impacts both farm and community income. Our group prepared five different dishes Champeni, Grilled fish with cheese, Banana Heart Burger, Cucumansi, Kamote Fries and Coffee Jelly for desert. Even if the weather is not in good condition we pursue to fulfill our activity that day, we continue the program after the rain. Despite of the weather we thank God that we safely finish our activity that day. I’ve learned that no matter what happen the show must go on. I learned how to prepare different dishes that day by helping the food committee. That was the first time to taste champeni and it was delicious. I learned that costing is very important for business to gain profit and gain back all the expenses during the preparation. Costing helps to minimize ingredients that are not usable to the preparation.
40 Reflection Paper (Meal Management) The site evaluation of Our Lolo’s Farm was conducted on the 13th day of October 2017 at Binanuaanan Norte, Pili, Camarines Sur. The event was conducted to see the improvements on the site and evaluate whether the planned development was done right as well as the different products and services offered. During the event, only few visitors came because of the bad weather. I really feel bad that day, we’re all prepared but did not expected the heavy rain. The food we prepared was given free and only few bought it and so we did not gain profit. We offered different food and products during the site evaluation. The food we offered were Banana Heart Burger, Fries, Cucumansi, Coffee Jelly, Champeni Batangas and Blue rice that costs in an affordable price. We also made souvenir and "achara". The event started late in the afternoon after the rain stopped. It started with a farm tour of the visitors with our tour guide and with the owners of the farm and followed by the seminar with the theme; Organic Farming: Agri-tourism on the Rise. After the seminar, only one of the games we prepared was played because it was already late and getting dark. Conducting a site development is a serious matter and is never that easy. You’ll have to consider even the smallest things to ensure the quality of your project and for the sustainable of it as well. I’ve gained a lot of learnings and experiences from the site development and from my co- workers. There are times of misunderstandings but we still manage to separate personal issues from work. I’ve also practiced initiative that is good for me. Conducting this project is beneficial not only to the owners and to the community but also to us as well. Having this project helps to promote the Agri-tourism. This project also helped us, students, to be ready for our future careers. Angelica A. Subiaga BSAETM 3C
41 Kiara Antonette A. Enriquez BSAETM-3C Reflection paper in Meal Management Last friday, October 13, 2017, we, the team X had our site evaluation at Our Lolo's Farm in Binanuaanan Norte, Pili, Camarines Sur for our subject Agri-ecotourism Management. Our Lolo's Farm have sili, papaya and calamansi trees. In relation to our site evaluation, our other subject which is meal management required us, the BSAETM 3C to conduct a food presentation as part of our project. My committee that I was assigned to was the marketing committee in our site development which we made posters, flyers, facebook page and a food package for our food. We promoted our site, Our Lolo's Farm not only to our target market but also to other people. The problems we've encountered before our site evaluation was so many. Communication was the biggest problem in our group since we do not know yet each one of our groupmates. We are not that close because some of our groupmates are new to our previous classmates. We really lack of teamwork since the very start of our site development. But despite of the awkwardness because we still are adjusting to our new environment, we got to know each other well throughout our site development. We had many problems before our site evaluation. The food committee struggled a lot before the said day. They bought food in the market for our food we needed for our site evaluation that we will present and sell. The night before our site evaluation, they we're preparing already for our food presentation which will happen on our site evaluation. The other food that needs to be prioritized was already prepared and ready to cook the next day. The next day, which our site evaluation will happen, early in the morning all of us was stressed because in the afternoon will be our site evaluation. We prepared and divided all the tasks we need to do because it will be much easier if we work together as a team. During our site evaluation, our problem was we do not have much customer. We did not get to sell all of our food that we wish to sell. Although there were few customers who bought food, we still was quite disappointed. Because of the weather, some people did not make it to the site evaluation. After our site evaluation, there were no problems. Despite of the problems before and during our site evaluation, the important thing is we did our best although I admit that I and they also lose hope because of the weather that we thought our site evaluation was going to be moved. But luckily, we continued the site evaluation and it is already done. My learnings from our food presentation is that the food should be well-planned before it will be presented. The food that you planned must be cooked on time and has proper presentation.

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Meal Plan (Meal Management)

  • 1.
    1 CENTRAL BICOL STATEUNIVERSITY OF AGRICULTURE San Jose, Pili, Camarines sur Our Lolo’s Farm Meal Plan In Partial Fulfillment of the Requirements for Meal Management Submitted by: Abad, Shanaia Alsum, Abegail Alvarez, Carlo Berces, Angel Bien, Angelica Dela Cruz, Kimberly Joy Delos Reyes, Judessa Enriquez, Kiara Antonnette Estadilla, Annie A. Limosinero, Tricia Navales, Cherry Mae Rebancos, Ma. Joan D. Subiaga, Angelica Submitted to: DIANNE M. LASTROLLO AETM 9 Instructor
  • 2.
    2 TABLE OF CONTENTS ABOUT“KUSINA NI LOLO” 1 RESTAURANT AND KITCHEN LAY-OUT 5 MARKET LIST 6 STANDARDIZED RECIPES 7 RECIPE COSTING 13 LIST OF SUPPLIERS 18 ORGANIZATIONAL STRUCTURE BUDGET WORKSHEET BUDGET VARIANCE REPORT GENERAL SALES REPORT APPENDICES DOCUMENTATION REFLCTION PAPERS 19
  • 3.
    3 “KUSINA NI LOLO” “Halinaat balik-balikan, pagkain sa kusina ni Lolo" The restaurants named “Kusinani Lolo” was derived by the owner through their ancestor. According to Sir Joel (owner) their grandparent’s hobby was cooking so when the time that they already owned the farm they planned to put up a restaurant inside. Kusina ni Lolo will offers a kind of cuisine that can only be found in the farm, since the farm consist of lemon, papaya, chili and banana, the produce product/menu offer was fresh and healthy that suits to every tourist for their unique palate. Objectives:  To serve fresh, delicious and healthy produce to consumers.  To initiate the importance of gastronomy in today’s generation by means of farm to table concepts.  To present a new and unique cuisines that can only be found in “Kusina Ni Lolo” by utilizing the resources existing in the farm. Operating Hour: 24 hours Target Market: -Families on vacation -Group of friends -Students
  • 4.
    4 FARM AND RESTAURANTLOGO Description:  Mountain symbolize the peace and tranquility.  Infrastructure serve as the restaurant.  Fruits symbolize the fresh produce from the farm.  The human symbolize the ancestor of the owner were kusina ni lolo’s name derived from.  The sun symbolizes the new beginning for the business.
  • 5.
    5 MENU Food Offer: Snack: Banana HeartBurger (Php 15) Kamote Fries (Php 10) Beverage: Cucumansi Juice (Php 10) Desert: Coffee Jelly (Php 15) Main Dish: Champeni Batangas (Php 30) Grilled Tilapia (Php 30)
  • 6.
  • 7.
    7 Kitchen Lay-out Restaurant Lay-out Burner Preparation Area WashArea Counter Area / Menu Table 1. Table 2 Table 4 Table 6 Table 3 Table 5 Utensils/Drinking StationWash Area
  • 8.
  • 9.
    9 Ingredients and amountrequired for each Ingredients Price/Unit Unit Required Total Price Lemon 15.00/kl. 5 kg. 75.00 Red Chili 20.00/kl. 1 kg. 20.00 Sliced Cheese 45.00/pack 2 packs 90.00 Sugar 60.00/kl. 2 kg. 120.00 Milk Condensed 36.00/can 3 cans 108.00 Small Cup 30.00/pack (50 pcs.) 2 packs 60.00 Cup Lid 30.00/pack (50 pcs.) 2 packs 60.00 Nestle Cream 42.00/can 2 cans 84.00 Black Gulaman 10.00/pack 4 packs 40.00 Fish (Tilapia) 130.00/kl. 4 kg. 520.00 Beef Innards 180.00/kl. 2 kg. 360.00 Egg 6.00/pc. 5pcs. 30.00 Bread Buns 12.00/pack(6pcs.) 10 packs 120.00 Catsup 55.00/L 1 L 55.00 Flour 24.00/kl. 2 kg. 48.00 Oil 30.00/kl. 1 ½ kg. 45.00 Salt 20.00/kl. ¼ kg. 5.00 Onion 100.00/kl. ½ kg. 50.00 Garlic 120.00/kl. ½ kg. 60.00 Sweet Potato 20.00/kl. 5 kg. 100.00 Cabbage 80.00/kl. 2 kg. 160.00 Tomato 40.00/kl. 1 ½ kg. 60.00 Banana Heart 15.00/kl. 10 kl. 150.00 Mayonnaise 120.00/kl. 1 kg. 120.00 Cucumber 30.00/kl. 1 kg. 30.00 Soy Sauce 7.00/100mL 2 pouch 14.00 Ginger 100.00/kl. ¼ kg. 25.00 Fish Sauce 6.00/pack (30 g) 2 packs 12.00 Tomato Sauce 25.00/250g 500 g 50.00 Black Pepper 10.00/pack 1 pack 10.00 TOTAL: 2,681.00
  • 10.
  • 11.
    11 CUCUMANSI JUICE Ingredients: 1 Literwater 1/2 kl. white sugar 1 cucumber, sliced 250 g lemon Standard Yield: 4 Procedure: 1. Make a simple syrup by stirring thewater and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool. 2. Placethe cucumberslices in a blender or food processor;blenduntil mashedinto a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowlto catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes. 3. Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.
  • 12.
    12 CHAMPENI BATANGAS Ingredients: 1 kilobeef innards, cut into small sizes 2 medium sized onions, peeled, chopped 1/2 head garlic, crushed, peeled, chopped 2-3 thumb sizeginger, skinned, cutinto strips 3-4 green long chili, chopped 2-3 red chili chopped 1/4 cup soy sauce 1/4 cup fish sauce 1/2 cup tomato sauce 1/2 cup of water 1/2tablespoon salt 1/4cup cooking oil No. of serving: 8 Cooking Procedure: Separate the cow skin, tripe and intestines from the papaitan beef inards set. Boil the cow skin, tripe and intestines for 1 to 2 hours or until tender. Drain and keep aside. Parboil the other beef opal for 5 to 10 minutes. Drain and keep aside. Using a wok, sauté the garlic and the ginger until fragrant. Stir in the onion and continue to stir cook for about a minute. Now add in the beef innards and continue to stir cook for 5 to 1o minutes. Add in the crushed peppercorns, soy sauce, fish sauce, red chili and annatto solution, continue to stir cook for another 10 to 15 minutes. Add in about 2 to 2 1/2 cups of water bring to a boil and simmer for 10 to 15 minutes or until the liquid is reduced to about half. Add in the tomato sauce and green chili. Stir cook for 3 to 5 minutes, correct saltines if required. Garnish with spring onion and serve immediately as a viand or “pulutan”.
  • 13.
    13 BANANA BLOSSOM BURGER Ingredients: 1medium banana blossom oil 1 small onion, peeled and chopped 1 tablespoon oyster sauce salt and pepper to taste 1/2 cup flour 2 eggs, beaten For the Burgers: 4 hamburger buns 4 slices American cheese green leaf lettuce, leaves separated tomatoes, sliced thinly mayonnaise ketchup Standard Yield: 4 Instructions: 1. Peel and discardtheouter, fibrousskinlayersof bananaheart untilyou reach the lighter, softer core. Trim off the stem and discard. Cut banana core into half and slice thinly. 2. In a bowl of cold salted water, place shredded banana heart and soak for about 15 to 20 minutes. Using hands, squeeze to release bitter sap. Rinse with cold water and with hands, squeeze well to dispel liquid.
  • 14.
    14 3. Ina panovermediumheat, heatabout1 tablespoonoil. Addonionsand cook until limp. Add banana heart and cook, stirring occasionally, until cooked through. 4. Add oyster sauce and stir to combine. Season with salt and pepper to taste. Continue to simmer until liquid is mostly absorbed. Remove from pan and allow to cool. 5. In a bowl, combine sauteed banana heart, flour, and eggs. Mix well. Form into 4 uniform-sized patties. 6. Ina pan over mediumheat, heat about2 tablespoons oil. Gently Add banana patties in a single layer and cook for about 2 to 3 minutes on each side or until golden and firm. Remove from pan and drain on paper towels. 7. Assemble burgers with desired condiments, veggie patty, cheese, lettuce, and tomatoes.
  • 15.
    15 CAMOTE FRIES Prep Time:10 min. Cooking Time: 25 min. Ready in: 35 min. Standard Yield: 6 Ingredients: 1 kilo sweet potato (kamote) ½ oil ½ tablespoon salt Procedure: 1. Peel potatoes and cut into wedges or large, thick strip 2. Place in a large bowl; season with salt and pepper. Sprinkle with turmeric powder if desired. Drizzle with oil and toss, making sure each piece is well coated. 3. On a cooking sheet or jelly roll pan, arrange potatoes in a single layer. Bake for 30 to 35 minutes.
  • 16.
    16 GRILLED TILAPIA Prep time:10 mins Cook time: 25 mins Total time: 35 mins Standard Yield: 2 Ingredients: 1 to 2 pieces’ large tilapia, cleaned and gutted 2 pieces’ tomato, diced 1 onion, diced 1 teaspoon lemon juice ½ tablespoon Salt and ground black pepper to taste 2 tablespoons cooking oil (optional) Procedure: 1. Combine tomato, onion, salt, ground black pepper, and lemon juice in a bowl then mix well. 2. Stuff the mixture inside the cavity of the tilapia. Note: do not overstuff the fish. 3. Meanwhile, combine oil with 1 teaspoon of salt and mix. 4. Brush the oil and salt mixture on the exterior part of the tilapia. Note: The salt adds more taste while the oil prevents the skin to stick on the foil. 5. Wrap the tilapia in aluminum foil then secure the sides. 6. Grill the wrapped fish for about 12 minutes per side. 7. Remove from the grill and transfer to a serving plate. 8. Serve with ensaladang talong and steamed rice.
  • 17.
    17 COFFEE JELLY Prep Time:5 mins Cook Time: 5 mins Total Time: 10 mins Course: Dessert Cuisine: Asian Servings: 8 Servings Ingredients 1 box (1 ounce) unflavored gelatin (I used Knox) 4 cups water 2 tablespoons instant coffee 1/2 cup sugar 1 can (14 ounces) condensed milk 1 can (12.8 ounces) table cream Procedure: 1. In a sauce pot, bring 3 cups of the water to a boil. Add instant coffee and sugar. Stir until dissolved. 2. In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water. Let stand for about 1 minute or until gelatin powder begins to bloom. 3. Gradually add the 3 cups of boiling coffee and stir constantly for about 2 to 3 minutes or until gelatin is completely dissolved and no granules are visible. 4. Transfer mixture into a baking dish and allow to completely cool. Refrigerate for about 2 to 3 hours or until completely set. 5. In a bowl, combine condensed milk and table cream. Stir until blended. 6. Cut set gelatin into 1-inch cubes and divide into serving cups. Top with sweetened cream. Garnish with whipped cream, if desired. Serve cold.
  • 18.
  • 19.
    19 RECIPE COSTING SHEET Recipe:Cucumansi Juice Category: Beverage Recipe No.: 1 Standard Yield: 3 Serving Size: Tested by: Allocation: 21 On: Unit of Unit Unit Standard Yield Allocation Raw Materials Measure Equiv. Cost Portion/ Size Cost Cost Adjusted Adjusted Factor Portion Cost 1 2 3 4 5 6 7 8 9 (5/3x4) (5x7) (6x7) Cucumber Pcs. 1 10.00 1 10 7 7 70 Lemon g. 250 4.00 10 5 7 70 35 Water L 1 2.00 3 6 7 21 42 Sugar g. 250 12.00 45 2.16 7 315 15.12 Cost 23.16 162.12 Buffer Margin- is intended to cover for trimmings Buffer 10% 2.32 16.21 and fluctuations in the prices of commodities Total 25.48 178.33 which can affect the food cost. Cost/Serving 8.49 8.49 Price/Serving 28.30 28.30 Cost Factor/Multiplier VAT 12% 3.40 3.40 Adjusted yield/Standard yield Adjusted Price 31.70 31.70 Food Cost 30% 30%
  • 20.
    20 RECIPE COSTING SHEET Recipe:Coffee Jelly Category: Dessert Recipe No.: 2 Standard Yield: 8 Serving Size: Tested by: Allocation: 50 On: Unit of Unit Unit Standard Yield Allocation Raw Materials Measure Equiv. Cost Portion/ Size Cost Cost Adjusted Adjusted Factor Portion Cost 1 2 3 4 5 6 7 8 9 (5/3x4) (5x7) (6x7) Gelatin L 30 12.00 30 12 6.25 187.50 75 Kopiko black g 50 10.00 30 6 6.25 187.50 37.5 Sugar g 500 23.00 125 5.75 6.25 781.25 35.94 Condensed Milk ml. 300 55.00 300 55 6.25 1,875 343.75 Nestle Cream ml. 370 25.75 370 25.75 6.25 2,375 160.94 Water L 1 2.00 1 1 6.25 6250 6.25 Cost 105.5 659.38 Buffer Margin- is intended to cover for trimmings Buffer 10% 10.55 65.93 and fluctuations in the prices of commodities Total 116.05 725.31 which can affect the food cost. Cost/Serving 14.51 14.51 Price/Serving 36.27 36.27 Cost Factor/Multiplier VAT 12% 4.35 4.35 Adjusted yield/Standard yield Adjusted Price 40.62 40.62 Food Cost 40% 40%
  • 21.
    21 RECIPE COSTING SHEET Recipe:Camote Fries Category: Snack Recipe No.: 3 Standard Yield: 6 Serving Size: Tested by: Allocation: 30 On: Unit of Unit Unit Standard Yield Allocation Raw Materials Measure Equiv. Cost Portion/ Size Cost Cost Adjusted Adjusted Factor Portion Cost 1 2 3 4 5 6 7 8 9 (5/3x4) (5x7) (6x7) SweetPotato g 1000 20.00 5000 100.00 5 25000 500.00 Oil g 500 28.00 1500 84.00 5 7500 420.00 Salt g 1000 7.00 15 0.105 5 75 0.735 Cost 184.105 920.74 Buffer Margin- is intended to cover for trimmings Buffer 10% 18.41 92.07 and fluctuations in the prices of commodities Total 202.52 1012.81 which can affect the food cost. Cost/Serving 33.75 33.76 Price/Serving 84.38 84.40 Cost Factor/Multiplier VAT 12% 10.13 10.13 Adjusted yield/Standard yield Adjusted Price 94.51 94.52 Food Cost 40% 40%
  • 22.
    22 RECIPE COSTING SHEET Recipe:Grilled Tilapia Category: Lunch Recipe No.: 4 Standard Yield: 4 Serving Size: Tested by: Allocation: 50 On: Unit of Unit Unit Standard Yield Allocation Raw Materials Measure Equiv. Cost Portion/ Size Cost Cost Adjusted Adjusted Factor Portion Cost 1 2 3 4 5 6 7 8 9 (5/3x4) (5x7) (6x7) Fish (Tilapia) Pcs 1000 100.00 1000 100 12.50 12500 1250 Tomato Pcs 2 5.00 2 5 12.50 25 62.5 Cooking Oil Ml 500 10.00 500 10 12.50 62.50 125 Onion Pcs 2 5.00 2 5 12.50 25 62.5 Black Pepper G 2 2.00 2 2 12.50 25 25 Lemon Ml 2 5.00 1 2 12.50 12.50 31.25 Salt g 250 5.00 5 5 12.50 62.5 1.25 Cost 135 1454 Buffer Margin- is intended to cover for trimmings Buffer 10% 13.5 145.4 and fluctuations in the prices of commodities Total 148.5 1599.4 which can affect the food cost. Cost/Serving 37.125 37.125 Price/Serving 92.8125 92.8125 Cost Factor/Multiplier VAT 12% 11.13 11.13 Adjusted yield/Standard yield Adjusted Price 103.9425 103.9425 Food Cost 40% 40%
  • 23.
    23 RECIPE COSTING SHEET Recipe:Banana Blosso, Category: Snack Recipe No.: 5 Standard Yield: 3 Serving Size: Tested by: Allocation: 50 On: Unit of Unit Unit Standard Yield Allocation Raw Materials Measure Equiv. Cost Portion/ Size Cost Cost Adjusted Adjusted Factor Portion Cost 1 2 3 4 5 6 7 8 9 (5/3x4) (5x7) (6x7) Banana Blossom kl 1000 20.00 1000 20 16.67 16670 333.4 Soy Sauce Ml 200 8.00 200 8 16.67 3334 133.36 Garlic G 1000 180.00 500 90 16.67 8335 1500.3 Onion G 1000 150.00 125 18.75 16.67 2083.75 312.56725 Oil ml 500 28.00 125 7 16.67 2083.75 116.69 Flour g 1000 30.00 250 7.5 16.67 4167.5 125.025 Egg pcs 1 6.00 2 12 16.67 33.34 200.04 Cost 163.25 2721.3775 Buffer Margin- is intended to cover for trimmings Buffer 10% 16.325 272.13775 and fluctuations in the prices of commodities Total 179.575 2993.51525 which can affect the food cost. Cost/Serving 59.8583333 59.870305 Price/Serving 149.645833 149.675762 Cost Factor/Multiplier VAT 12% 17.9575 17.9610914 Adjusted yield/Standard yield Adjusted Price 167.603333 167.636853 Food Cost 40% 40%
  • 24.
  • 25.
    25 LCC SUPERMARKET PILIOUR LOLO’S FARM  Sliced Cheese ● Lemon  Sugar ● Chili  Condensed Milk  Milk Evap  Small cup/Lid  Nestle Cream  Black Gulaman PILI PUBLIC MARKET NAGA CITY PEOPLE’S MALL  Fish (tilapia) ● Bread Buns  Egg ● Beef Innards  Onion ● Catsup  Garlic ● Flour  Sweet Potato ● Oil  Ginger ● Salt  Fish Sauce ● Cabbage  Black Pepper ● Tomato  Soy Sauce ● Banana Heart ● Tomato Sauce ● Mayonnaise
  • 26.
    26 ORGANIZATIONAL STRUCTURE MA. JOAND, REBANCOS Project Head Communication Committee Ma.Joan D. Rebancos Documentation Committee Annie A. Estadilla Activity Committee Cherry Mae B. Navales Errol John Santos MJSJ Del Agua Marketing Committee Kiara Antonette Enriquez Angelica A. Subiaga Finance Committee Charito E. Eximane Judessa Delos Reyes Food Committee Carlo Alvarez Angel Berces Abegail Alsum Shanaia Abad Tricia Limosinero Logistic Committee Kimberly Joy Dela Cruz AngelicaBien CARLO ALVAREZ Project Coordinator
  • 27.
  • 28.
    28 Ingredients Unit ofMeasure Price Bread Buns 10 packs 200.00 Sliced Cheese 2 box 90.00 Cabbage 2 kg. 160.00 Tomato 1 kg. 25.00 Mayonnaise 1kg. 120.00 Catsup 1 L 20.00 Banana Heart 10 kg. 100.00 Flour 2 kg. 30.00 Oil 1 kg. 60.00 Salt ¼ kg. 2.00 Onion ½ kg. 30.00 Garlic ½ kg. 50.00 Sweet Potato 5 kg. 100.00 Cucumber 1 kg. 50.00 Lemon ½ kg. 7.00 Sugar 1 kg. 50.00 Black Gulaman 4 packs 40.00 Milk Evap 2cans 54.00 Milk Condense 4 cans 148.00 Small Cup 2 packs 30.00 Cup Lid 2 packs 25.00 Nestle Cream 2 packs 96.00 Fish (tilapia) 4 kg. 480.00 Beef Innards 2 kg. 300.00 Egg 5 pcs. 35.00 Kopiko Black 10 packs 100 Soy Sauce ½ L 30.00 Ginger ¼ kg. 20.00 Fish Sauce 1 sachet 7.00 Tomato Sauce 250 g 25.00 Black Pepper 10 sachet 10.00 Tissue 1 pack 50.00 TOTAL:
  • 29.
  • 30.
    30 Ingredients Unit of Measure ForecastPrice Actual Unit of Measure Actual Price Variance Bread Buns 10 packs 200.00 10 packs 180.00 -20.00 Sliced Cheese 2 box 90.00 2 box 90.00 ----- Cabbage 2 kg. 160.00 2 kg. 160.00 ----- Tomato 1 kg. 25.00 1 kg. 25.00 ----- Mayonnaise 1kg. 120.00 1 kg. 140.00 + 20.00 Catsup 1 L 20.00 1 kg. 37.50 + 17.50 Banana Heart 10 kg. 100.00 10 kg. 100.00 ----- Flour 2 kg. 30.00 2 kg. 30.00 ----- Oil 1 kg. 60.00 1 kg. 60.00 ----- Salt ¼ kg. 2.00 ¼ kg. 2.00 ----- Onion ½ kg. 30.00 ½ kg. 50.00 + 20.00 Garlic ½ kg. 50.00 ½ kg. 80.00 + 30.00 Sweet Potato 5 kg. 100.00 5 kg. 150.00 + 50.00 Cucumber 1 kg. 50.00 1 kg. 30.00 - 20.00 Lemon ½ kg. 7.00 ¼ kg. 5.00 - 2.00 Sugar 1 kg. 50.00 1 kg. 50.00 ----- Black Gulaman 4 packs 40.00 4 packs 32.00 - 8.00 Milk Evap 2cans 54.00 2 cans 49.00 - 5.00 Milk Condensed 4 cans 148.00 4 cans 148.00 ----- Small Cup 2 packs 30.00 2 packs 30.00 ----- Cup Lid 2 packs 25.00 2 packs 25.00 ----- Nestle Cream 2 packs 96.00 2 packs 94.00 - 2.00 Fish (tilapia) 4 kg. 480.00 4 kg. 480.00 ----- Beef Innards 2 kg. 300.00 2 kg. 300.00 ----- Egg 5 pcs. 35.00 5 pcs. 30.00 -5.00 Kopiko Black 10 packs 100 10 packs 90.00 - 10.00 Soy Sauce ½ L 30.00 ½ L 20.00 - 10.00 Ginger ¼ kg. 20.00 ½ kg. 18.00 - 2.00 Fish Sauce 1 sachet 7.00 1 sachet 5.00 - 2.00 Tomato Sauce 250 g 25.00 250 g 25.00 ----- Black Pepper 10 sachet 10.00 10 sachet 9.00 -1.00
  • 31.
    31 Tissue 1 pack50.00 1 pack 55.00 ----- TOTAL: GENERAL SALES REPORT
  • 32.
    32 Beverages Food Item ExpensesPrice Allocation Total Cucumansi 36.00 10.00 50 - TOTAL 36.00 Negative Snacks Food Item Expenses Price Allocation Total Kamote Fries 37.00 10.00 30 - Banana Heart Burger 84.00 15.00 60 - TOTAL 121.00 Negative Dessert Food Item Expenses Price Allocation Total Coffee Jelly 108.00 15.00 50 - TOTAL 108.00 Negative Main Dish Food Item Expenses Price Allocation Toatal Grilled Fish 185.00 30.00 10 - Champeni Batangas 271.00 30.00 20 - TOTAL 456.00 Negative
  • 33.
    33 TOTAL EXPENSES TOTALREVENUE Beverage 36.00 - Snack 121.00 - Desert 108.00 - Main Dish 456.00 - TOTAL 721.00 Negative
  • 34.
  • 35.
    35 Annie A. EstadillaBSAETM 3C Our team conducted site development activity which was held last October 13, 2017, it’s not just to develop a site but also to promote the farm and what foods that the farm has. The meal management is one of our subject that will guide us on how we are going to do in terms of food preparation. The farm has a lot of resources that can be found in the farm and one of the knowledge that we learn in the subject is the farm-to-table. the food committee prepare foods that are found in the farm. The food committee prepare food in early in the morning we also help them to prepare because they are cooking more menu. At the afternoon every committee are all busy to make the activity successful. Before the event started all are settled the sounds, the tents as a hall far the seminar and even the foods are ready but due to heavy rains the activities we planned didn’t happened because there are only few participants that attended. Since our activities are income generating activity but it did not happen because the food are all free for the visitors. But despite of the bad weather we make the activity successful and to our instructor and members that told us that we can surpass the challenge. Since meal management is a part of the activity we need to prepare the food and apply the knowledge that we learn in the subject in the process of the site development. Our instructor will grade us on how we plan, prepare and serve the food and also the cleanliness of the kitchen during the preparation and cooking of the food. Someday the knowledge and learning that we learn in the subject will help us. when we are in the business industry to be more specific in food industry we all know of what we are going to do and faced the challenges with confidence thanks to our instructor I had so much learning that I will surely apply in the future. .
  • 36.
    36 Republic of thePhilippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE COLLEGE OF ECONOMICS AND MANAGEMENT Department of Agri-Ecotourism and Management NAME: Kimberly Joy B. Dela Cruz SECTION: BSAETM 3C REFLECTION PAPER Last October 13, 2017, we conduct a site evaluation whereas; we need to prepare foods that we need to serve in our customer and to our site evaluator. The foods that we prepare is Grilled Tilapia , Banana Blossom, Sweet potato Fries, CoffeeJelly and Cucumberwith lemon juice. During ourevaluation, is not necessary successfulbecause of the heavy rain. But we make it to be successful. We made our best to make our site successful. So that, we don’t have an income from our foods that we offered. The only customer who bought our foods is very lessen. Our evaluation went well so that were happy .
  • 37.
    37 Republic of thePhilippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE COLLEGE OF ECONOMICS AND MANAGEMENT Department of Agri-Ecotourism and Management Bien,Angelica B. BSAETM-3C Reflection Paper Last October 13,2017 the day of our site evaluation in Lolo’ s farm at Binanuanan Pili, Camarines Sur. We prepare a food dish regar ding to our meal management that we offer to our visitor’s and teacher ’s. We have cammote fries,Cucumber with lemon juice, Banana blosso m and Grilled Tilapia, the food that we prepare the other ingredients ca me in our farm like lemmon,Banana. Dispite of our experience in our far m to prepare a food that we serve are good because we have a lot of kn owledge on how to cook and to measure a different ingredients that ne eds of food. We help each other as a group to have a good result and to have a better taste of food the we serve to our visitor’s and teacher’s. B ut dispite of our tired and lack of sleep in that day because we need to prepare for our site evaluation and we also encounter a problems in tha t day but we not give up and we pursue to have a successful Site Evalua tion. And we made it the day end we are all happy and proud to our self because we have a good result and successful event.
  • 38.
    38 Republic of thePhilippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE COLLEGE OF ECONOMICS AND MANAGEMENT Department of Agri-Ecotourism and Management Delos Reyes, Judessa S. BSAETM 3C Reflection Paper We conducted our site development in Binanuanan Norte, Pili Camarines Sur (Our Lolo’s Farm). In relation to meal management, cooked different kind of foods that we served including banana heart burger, coffee jelly, champeni, camote fries, cocumansi juice and grilled tilapia covered with aluminium foil.one day before the site evaluation we are preparing especially the ingredients needed for our dishes. All are rattled especially on the day of evaluation. We didn’t expect the heavy rains with loudly thunderstorm so it turned out us down and disappointed. But despite of that, we continued the evaluation even the food was not quite good enough. Because it affects its physical appearance and even the tastes.
  • 39.
    39 Name:Ma. Joan D.Rebancos Date: October22, 2017 Year Section:BSAETM3C Reflection Paper Last October 13, 2017 the BS Agri-Ecotourism 3rd year students conducted a site development project at Our Lolo’s Farm, Binanuaanan Norte, Pili, Camarines Sur. It is a one-day activity that showcased the agritourism concept. This includes different farm activities like fee fishing, pick and pay, farm tour and others. This is for visitors to enjoy farm stay. In connection with this activity we conducted menu planning that relevance to the farm. It impacts both farm and community income. Our group prepared five different dishes Champeni, Grilled fish with cheese, Banana Heart Burger, Cucumansi, Kamote Fries and Coffee Jelly for desert. Even if the weather is not in good condition we pursue to fulfill our activity that day, we continue the program after the rain. Despite of the weather we thank God that we safely finish our activity that day. I’ve learned that no matter what happen the show must go on. I learned how to prepare different dishes that day by helping the food committee. That was the first time to taste champeni and it was delicious. I learned that costing is very important for business to gain profit and gain back all the expenses during the preparation. Costing helps to minimize ingredients that are not usable to the preparation.
  • 40.
    40 Reflection Paper (Meal Management) Thesite evaluation of Our Lolo’s Farm was conducted on the 13th day of October 2017 at Binanuaanan Norte, Pili, Camarines Sur. The event was conducted to see the improvements on the site and evaluate whether the planned development was done right as well as the different products and services offered. During the event, only few visitors came because of the bad weather. I really feel bad that day, we’re all prepared but did not expected the heavy rain. The food we prepared was given free and only few bought it and so we did not gain profit. We offered different food and products during the site evaluation. The food we offered were Banana Heart Burger, Fries, Cucumansi, Coffee Jelly, Champeni Batangas and Blue rice that costs in an affordable price. We also made souvenir and "achara". The event started late in the afternoon after the rain stopped. It started with a farm tour of the visitors with our tour guide and with the owners of the farm and followed by the seminar with the theme; Organic Farming: Agri-tourism on the Rise. After the seminar, only one of the games we prepared was played because it was already late and getting dark. Conducting a site development is a serious matter and is never that easy. You’ll have to consider even the smallest things to ensure the quality of your project and for the sustainable of it as well. I’ve gained a lot of learnings and experiences from the site development and from my co- workers. There are times of misunderstandings but we still manage to separate personal issues from work. I’ve also practiced initiative that is good for me. Conducting this project is beneficial not only to the owners and to the community but also to us as well. Having this project helps to promote the Agri-tourism. This project also helped us, students, to be ready for our future careers. Angelica A. Subiaga BSAETM 3C
  • 41.
    41 Kiara Antonette A.Enriquez BSAETM-3C Reflection paper in Meal Management Last friday, October 13, 2017, we, the team X had our site evaluation at Our Lolo's Farm in Binanuaanan Norte, Pili, Camarines Sur for our subject Agri-ecotourism Management. Our Lolo's Farm have sili, papaya and calamansi trees. In relation to our site evaluation, our other subject which is meal management required us, the BSAETM 3C to conduct a food presentation as part of our project. My committee that I was assigned to was the marketing committee in our site development which we made posters, flyers, facebook page and a food package for our food. We promoted our site, Our Lolo's Farm not only to our target market but also to other people. The problems we've encountered before our site evaluation was so many. Communication was the biggest problem in our group since we do not know yet each one of our groupmates. We are not that close because some of our groupmates are new to our previous classmates. We really lack of teamwork since the very start of our site development. But despite of the awkwardness because we still are adjusting to our new environment, we got to know each other well throughout our site development. We had many problems before our site evaluation. The food committee struggled a lot before the said day. They bought food in the market for our food we needed for our site evaluation that we will present and sell. The night before our site evaluation, they we're preparing already for our food presentation which will happen on our site evaluation. The other food that needs to be prioritized was already prepared and ready to cook the next day. The next day, which our site evaluation will happen, early in the morning all of us was stressed because in the afternoon will be our site evaluation. We prepared and divided all the tasks we need to do because it will be much easier if we work together as a team. During our site evaluation, our problem was we do not have much customer. We did not get to sell all of our food that we wish to sell. Although there were few customers who bought food, we still was quite disappointed. Because of the weather, some people did not make it to the site evaluation. After our site evaluation, there were no problems. Despite of the problems before and during our site evaluation, the important thing is we did our best although I admit that I and they also lose hope because of the weather that we thought our site evaluation was going to be moved. But luckily, we continued the site evaluation and it is already done. My learnings from our food presentation is that the food should be well-planned before it will be presented. The food that you planned must be cooked on time and has proper presentation.