Our Lady of Fatima University
College of Hospitality and Institutional Management
Hospitality Management Department
A Business Feasibility Study Presented to the Panel of College of Hospitality Management –
Valenzuela Campus
BURGERIS VAL
In Final Fullfilment of the course
Ergonomics and Facilities Planning for Hospitality Industry 411
For the degree in Bachelor of Science in International Hospitality Management with
Specialization in hotel Administration in Cruise Line Operations
Presented to:
Mrs. Almira I. Domingo MSHP, CHP
May 25, 2023
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Our Lady of Fatima University
College of Hospitality and Institutional Management
Hospitality Management Department
Presented by:
BSIHM HACLO 4Y2-1
Macam, Shaireleen
Ferrer, Jayvee
Ison, Laika Angela
Abapo, Amarjay
Visaya, Renjoshua
Montalbo, Jerick Andrew
Submitted on:
May 25, 2023
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APPROVAL SHEET
The business feasibility study entitled “BURGERIS VAL” proposed and submitted by the
students from BSIHM HACLO 4Y2-1 in which the proponents are: Amarjay Abapo, Jayvee Ferrer,
Laika Angela Ison, Shaireleene Macam, Jerick Andrew Montalbo, and Renjoshua Visaya in final
fulfillment of the requirements for the course of Ergonomics and Facilities Planning for
Hospitality Industry has been examined and recommended for acceptance and approval.
Accepted and approved with a grade of ________, this ______ day of ______
Mrs. Almira I. Domingo
Professor
May 25, 2023
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Our Lady of Fatima University
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Acknowledgement
We would like to express our heartfelt gratitude to the following individuals and institutions who
have contributed to the successful completion of our feasibility study on Ergonomics and
Facilities Planning for Hospitality Management:
First and foremost, we extend our sincere appreciation to our beloved school, Our Lady of Fatima
University. Thank you for providing us with a nurturing and intellectually stimulating
environment that has honed our skills and knowledge in the field of Hospitality Management.
Your unwavering commitment to academic excellence has been instrumental in shaping our
academic journey.
We are also deeply indebted to our esteemed professor, Mrs. Almira Domingo. Your guidance,
expertise, and dedication throughout this study have been invaluable. Your unwavering support,
patience, and encouragement have inspired us to strive for excellence and have greatly
contributed to our understanding of ergonomics and facilities planning in the hospitality industry.
Furthermore, we would like to express our heartfelt gratitude to our parents and guardians. Your
unwavering support, love, and belief in our abilities have been our constant motivation. Your
sacrifices and encouragement have played an indispensable role in our pursuit of knowledge and
personal growth. We are forever grateful for your unwavering support and understanding.
Lastly, we would like to acknowledge the divine presence of God in our lives. We are grateful for
His blessings, guidance, and unwavering faith in our abilities. Without His grace, this journey
would not have been possible. We humbly offer our gratitude for His presence throughout this
study and for providing us with the strength and perseverance to overcome challenges.
Once again, we express our sincere appreciation to Our Lady of Fatima University, Mrs. Almira
Domingo, our parents and guardians, and to God for their invaluable contributions to our
feasibility study on Ergonomics and Facilities Planning for Hospitality Management. Your
unwavering support and guidance have been paramount in our academic and personal growth.
Thank you.
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Our Lady of Fatima University
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Executive Summary
Burgeris Val handcrafted, pure beef burgers come from farm are cruelty free and ensure
safety of the food served from farm to table. Burgeris Val is owned by Shaireleene Macam, a
young entrepreneur from Valenzuela City together with her talented classmates from Our Lady of
Fatima University, Amarjay Abapo, Jayvee Ferrer, Laika Ison, Jerick Montalbo and Renjoshua
Visaya. It will be launched on January 11, 2024, and will offer charcoal grilled burgers at a very
affordable price.
The burger patty is made from 100% pure beef no extenders and can ensure that each patty
is made from premium quality ingredients, the name of the burgers is adapted from different
places here in the Philippines depending on the characteristics of the burger, Like for example
Mayon, a premium triple decker beef burger with oh-so-gooey cheese sauce, bacon, mushroom
and onion. Flavorful cuts of rump, chuck, and brisket are marinated in Burgeris Val’s top-secret
seasoning before being minced into patties right in front of diners. We are dedicated to providing
our customers with the greatest burgers at the most affordable prices. Fresh is not only a phrase at
our restaurants, nor do we prioritize efficiency over food quality. Fresh means fresh meat, fresh
veggies, and fresh bread to us. Burgeris Val has established its status as the Premium burger
brand in Valenzuela Area by using the highest-grade meat that is ground daily to our standards.
For as long as Burgeris Val has existed, we guarantee to offer the greatest tasting burgers and
fries at the best pricing – every time. The restaurant will be located on Valenzuela Town Center
near People’s Park and the City Hall. For the first month, we will use our Facebook page and
other social media platforms to increase sales and build the Burgeris Val brand's reputation. In
addition, because this is the restaurant's first month, promotions and discount will also be utilized
like producing loyalty card and giving free items for attaining a specified order quantity and only
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valid for first fifty customers Burgeris Val can accommodate up to 54 customers at the same
time. The fifty to fifty-three customers at the same time will be surely accommodated by the staff
at once in the Burgeris Val's 1000 square meter space. Before Burgeris Val may become fully
active, the company needs to secure the essential licenses and certificate of registration like
permits for businesses, occupancy, and sanitary facilities. The grill, split vat, burner, refrigerator,
freezer, and sealing machine are the key pieces of equipment required in the facility.
Burgeris Val's primary competitive advantage will be our capacity to use sustainable
practices to help the environment as we will only use eco-friendly cups, plates, straws, and other
items. Traditional charcoal is made from wood waste such as sawdust and typically has
impurities that are harmful to the environment. That’s why in Burgeris Val we want to use
environmentally friendly charcoal additive- and chemical-free briquettes from coconut shells and
bamboo so that the briquettes won’t release volatile organic compounds (VOCs) into the air. It is
sustainably sourcing organic charcoal as an all-natural alternative to traditional lump charcoal.
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Table of Contents
Cover Page ………………………………………………………………………… i
Presented by…………………………………………………………………………ii
Approval Sheet………………………………………………………………………iii
Acknowledgement……………………………………………………………………iv
Executive Summary………………………………………………………………….v
Table of Contents……………………………………………………………………vii
Introduction…………………………………………………………………………..1
Proposed Logo, Name, Address…………………………………………………..….2
Mission and Vision…………………………………………………………………...3
Location………………………………………………………………………………3
Business Description…………………………………………………………………3
Work Station Planning……………………………………………………………….5
List of Requirements and Equipment needed in the Workstation…………………7
Office Requirements…………………………………………………………………11
Organizational Structure……………………………………………………………19
Inspector Checklist…………………………………………………………………..21
Site Selection………………………………………………………………………….27
Flow of Employees……………………………………………………………………34
Flow of Production Preparation…………………………………………………….35
Flow of Waste Disposal…………………………………………………………….....37
Flow of Guest…………………………………………………………………………..38
Financial Projections…………………………………………………………….……40
SWOT Analysis…………………………………………………………………………41
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Introduction
The Filipino market has experienced a remarkable shift in recent years, with burgers
becoming increasingly popular and deeply embedded in the local culinary scene. This growing
demand for burgers presents a lucrative business opportunity, especially when considering the
distinct Filipino twist that sets it apart from traditional burger offerings around the world.
Filipinos have embraced burgers with enthusiasm, making them a beloved part of their
gastronomic culture. What truly distinguishes Filipino consumption of burgers is the fusion of
local ingredients and flavors, resulting in a delightful blend of international and traditional
influences.
Burgeris Val is a dynamic restaurant located in Valenzuela that aims to revolutionize
the burger industry by offering mouthwatering charcoal grilled burgers infused with the vibrant
flavors of the Philippines. At Burgeris Val, we believe that a burger is more than just a
sandwich—it's an opportunity to showcase the vibrant culinary heritage of the Philippines. With
our expertly crafted menu, we pay homage to the diverse and eclectic tastes that have become
synonymous with Filipino consumption of burgers. Filipinos have embraced burgers with open
arms, and the demand for this American classic has soared in recent years. We understand the
significance of this cultural phenomenon and are committed to leveraging it to create a unique
and successful business venture. Our restaurant concept revolves around charcoal grilling, which
imparts an irresistible smoky flavor to our burgers, enhancing their appeal and setting us apart
from competitors. By embracing the essence of Filipino cuisine and carefully selecting the finest
local ingredients, we aim to deliver a truly authentic and captivating dining experience.
Our team is dedicated to creating a brand that goes beyond just serving great burgers. We
emphasize exceptional customer service, a welcoming ambiance, and an unforgettable dining
experience. We are committed in making team of passionate professionals committed to bringing
the best of Filipino burger consumption to Valenzuela and beyond. Come join us on this exciting
journey as we carve a niche in the market and unlock the untapped potential of charcoal grilled
burgers in the thriving Filipino culinary landscape.
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Proposed Logo
The logo is a picture of a giant burger that has sizzle or a little smoke on it, it shows that
the business mainly focuses on the burger and always ensures that the ingredients used are fresh.
The burger logo uses neon green and black background to emphasize the theme of the restaurant
which is neon-classic theme. Neon green shows its brightness and vibrancy, which means that it's
often associated with vitality and excitement, while the black color represents mystery,
sophistication and power.
Proposed name of the Business
Burgeris Val
Address of the Business
2nd flr, Valenzuela Town Center, Mcarthur Highway, Malinta Valenzuela City, Valenzuela,
Philippines
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Mission
To provide the classic Burgeris Val experience by delivering superb yet classic flamegrilled gourmet burgers.
Vision
Burgeris aims to be the most profitable burger business in the Philippines by leveraging a
strong franchise system and great people while serving the best burgers. Burgeris Val wants to
be a place where our valued customers can enjoy the improved food offerings while still enjoying
the classic burger gourmet and flame-grilled experience.
Location of the Business
The location of Burgeris Val is accessible because it is located in highway and main road
of Brgy. Malinta. It is located in the 2ndflr of Valenzuela Town center beside People’s Park. The
area has heavy foot traffic since it is near to the park, school, city hall and supermarkets. It gives
convenience to its neighbors who like to have a snack like people who live in the residence,
commuters, employees, and students.
Business Description
Burgeris Val is an innovative restaurant located in Valenzuela, Philippines, that
specializes in serving delectable charcoal grilled burgers with a unique twist. Our menu features a
range of mouthwatering burgers, each named after iconic destinations in the Philippines,
including Mayon, Manila, Batanes, Taal, Sagada, and Boracay. We take pride in infusing these
burgers with fusion flavors that celebrate the diverse culinary heritage of the Philippines. At
Burgeris Val, we understand the allure of charcoal grilling and its ability to impart a smoky and
irresistible flavor to our burgers. Each patty is carefully prepared and cooked to perfection over
glowing charcoals, ensuring a juicy and succulent bite that captivates the senses.
We believe that this traditional cooking method adds depth and richness to our burgers,
elevating them to a whole new level. What sets Burgeris Val apart is our commitment to
innovation and culinary fusion. Our menu showcases a harmonious blend of traditional Filipino
ingredients and global flavors, resulting in burgers that are uniquely tantalizing. The Mayon
burger, for example, pays homage to the majestic Mayon Volcano, combining succulent beef,
Bicol express sauce, and melted cheese, creating a harmonious balance of heat and richness. The
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Batanes burger infuses the flavors of the bustling capital city with the distinct taste of Ivatan
cuisine, featuring a beef patty with adobo mayo and crispy onions. Each burger tells a story,
inviting customers to embark on a culinary adventure with every bite. In addition to our
mouthwatering burgers, we offer a range of refreshing smoothies and delectable fries. Our
smoothies are carefully crafted using locally sourced fruits, offering a delightful and healthy
accompaniment to our flavorful burgers. And when it comes to fries, we take them to new heights
with fusion recipes inspired by different regions of the Philippines. From crispy lechon sisig fries
to adobo garlic fries, our unique creations provide the perfect complement to our burger
offerings.
Burgeris Val is more than just a restaurant; it is an experience that celebrates the rich
culinary tapestry of the Philippines. Our cozy and vibrant ambiance, combined with attentive
service, ensures that every visit to Burgeris Val is memorable and enjoyable. We strive to create a
welcoming environment where friends, families, and burger enthusiasts can gather, savor
delicious food, and create lasting memories. Burgeris Val and discover a culinary journey that
fuses the timeless appeal of charcoal grilled burgers with the vibrant flavors of the Philippines.
Burger
Mayon
Taal
Batanes
Sagada
Description
Price
Triple decker burger combining succulent beef, Bicol PHP 280.00
express sauce, and melted cheese, creating a harmonious
balance of heat and richness
Double Quarter pounder coffee infused patty with a medley PHP 250.00
of spices and herbs, and strips of tapang taal that reflect the
vibrant culinary heritage of Batangas.
Quarter pounder burger featuring a beef patty with vunes a PHP 199.00
dish made of preserved gabi (taro) stalks pork and patola
adding mayo and crispy onions
A quarter pounder breakfast burger cooked to perfection PHP 219.00
with a runny yolk that adds a luscious richness to every
bite. Adding a generous layer of crisp bacon, providing a
delightful smoky and salty element that perfectly
complements the juicy patty. Adding a traditional food
called etag which is a native delicacy in the Cordillera
Administrative Region (CAR) made of pork cured in
salt and then sun-dried or smoked. The burger is then
topped with a slice of melted cheddar cheese, adding a
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Manila
Boracay
creamy and tangy note that ties all the flavors together.
Original recipe of burger with TLC topped with tangy
Manila adobo sauce, which combines the richness of soy
sauce, vinegar, and garlic for a mouthwatering umami
experience
A quarter pounder burger with a true tropical delight,
combining the sweetness of pineapple with the smoky
richness of binakol a dish that is made of chicken that is
steamed along with some of its own delicious juice cooked
over flaming charcoal inside a bamboo container for a
flavor explosion that will transport you to paradise.
PHP 199.00
PHP 199.00
Workstation Planning
1. Dining and Counter Area
✓ Our primary colors are white, neon green, black, and brown.
✓ We based the color scheme for the walls on our brand, which is wood brown,
white, and green.
✓ The tables should be white. We want a well-organized color table. It is
constructed of durable wood. The chairs are brown in tone. It is constructed of
leather and wood.
✓ The style of the tables and chairs is similar to that of Nordic furniture. It is
modest and classy.
✓ Counter: The counter is made of brown and white, with our logo in the center. It
is constructed of wood.
✓ Concrete tile flooring is one option. This was our choice because of its durability.
It is simple to keep up. It is capable of withstanding stains and physical damage.
2. Kitchen Area
✓ We utilized ceramic tiles on the floor.
✓ Our store's heart is in the kitchen, so we want to make it clean, high maintenance
and free from contamination.
✓ Ceramic tiles offer a clean and germ-free atmosphere. Ceramic tiles are also
impervious to moisture and resistant to stains, scratches, and cracks.
✓ We picked white to make the apparent dirt easier to see.
3. Storage Area
✓ We picked white for the floor in order to make the apparent dirt stand out.
✓ We employed ceramic-type tiles.
✓ Ceramic tiles offer a clean and germ-free atmosphere. Ceramic tiles are also
impervious to moisture and resistant to stains, scratches, and cracks.
✓ Both dry and cold storage areas are available to the establishment.
4. Receiving Area
✓ Floor: White was chosen so that dirt could be seen plainly.
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✓ We will use ceramic-type tiles. Ceramic tiles offer a clean and germ-free
atmosphere. Ceramic tiles are also impervious to moisture and resistant to stains,
scratches, and cracks.
✓ To inspect the products, we placed a sink, a table, and a weighing scale in the
receiving area.
✓ Reception Area and Storage Area are next to one another. For simple access to
the ingredients, the storage and kitchen areas are also separated from one another.
5. Office Area
✓ Concrete tile flooring is one option. This was our choice because of its durability. It
is simple to keep up. It is capable of withstanding stains and physical damage.
✓ We place the office room close to the receiving area so that, for instance, if the
manager is also in charge of receiving the goods, he or she may get there quickly.
6. Staff Room
✓ Concrete tile flooring is one option. This was our choice because of its durability.
It is simple to keep up. It is capable of withstanding stains and physical damage.
✓ There are lockers and a bench chair for the staff members to use as a place to
rest.
✓ It is next to the kitchen area, making it convenient for personnel who wish to
relax.
7. Comfort Rooms
✓ Floor- We chose to use a textured porcelain tile for a safer floor.
✓ Comfort rooms for guests and staff are separated for comfortability and
hygienic purposes also.
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List of Requirements and Equipment needed in the Workstation
Equipment
Picture
1. Commercial Charcoal Grill
•
The grill is directly powered by
charcoal, which ensures a higher
calorific value, a double life and a
significant cost saving compared to
wood embers.
•
A charcoal grill is a type of home
grill that uses lump charcoal or
charcoal briquettes as a heating
source to cook food. The charcoal
fuel is typically located under the
grill grates, with wood chips and
lighter fluid starting up the hot
coals.
2. Gas Range
•
A range top is one of the
most common equipment
used in large applications.
•
While
operators
may
employ range toppers for
grilling, stir-frying, and
cooking,
scorching,
boiling, broiling, sautéing,
they utilize the baking
foundation, etc. storing,
heat, or roasting.
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3. Oven
· An oven heats food by surrounding it
with hot air. Heat is transferred to
the
food
via
convection,
conduction, radiation and steam,
either singularly or in combination.
· In standard ovens the burners or
elements heat the air inside the
cavity causing natural convection
currents which transfer heat to the
surface of the food.
4. Microwave Oven
•
A microwave oven is a
very
versatile
kitchen
appliance that offers a
whole range of uses.
•
Microwave ovens can be
used to reheat and cook
food,
disinfect
kitchen
items, make citrus fruits
juicier,
heat
beauty
products, roast garlic and
de-crystallizing honey
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5. Split Vat
•
A variation on the open
fryer is the split vat.
It contains a single fry pot
that is divided into two
sections,
allowing
for
simultaneous frying of two
different kinds of food
without
flavor
transfer.
The unused section can be
turned
off
when
not
needed.
6. Countertop Grill
· Countertop electric grills can be used
to grill hamburgers, fish and steak
and to create panini sandwiches.
· Some of these grills have plates that
can be changed from smooth to a
grid-like griddle. These units have
heat on both sides of the hinged
equipment.
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7. Refrigerator
· Reach-in refrigerators offer a cooled
cabinet accessed by a door to store
common restaurant items such as
dairy, fish, raw meats, cooked
products, and other perishable
items.
· You can choose between single, two,
and three-door models to suit your
needs. It is very important to pick
the right sized unit, as if you pack
a smaller fridge too much it
interferes with efficiency, which
can lead to food spoilage and also
increase
the
risk
of
bacteria
growth. If you choose a fridge that
is too big, you are wasting space
and money.
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8. Freezer
· Commercial freezer, a freezer that is
self-contained
condensing,
or
that
remote
uses
or
is
designed to be used with a vapor
compression refrigeration system
and whose compartments are all
designed for the freezing and
display
or
storage
of
food,
beverages or ice at temperatures
below 0°C.
Office Requirements
Equipment
Picture
1. Office table
• The table is sturdy and spacious enough to
hold the computer and other office materials that
the person in-charge will be needing.
• It will symbolize accessibility to the people incharge in the business. It will also provide a
comfortable environment for the employees.
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2. Office chairs
• The chairs will be for the on in-charge at the
office and for the people who have concerns or
business with the person in-charge.
• The chairs will make the office look
professional and pleasant. It will also be for the
comfort of people who are visiting the office.
3. Desktop Computer
• The office computer will be used for online
transactions and promotions of the business.
• The computer will also be used for the
monthly reports and arrangements of paper
works such as the sales, profits, and supplies.
4. Internet Connection
• Internet connection will be helpful to connect
and share information internally and externally
about the business.
• Internet connection will be the key to success
of daily tasks on online operations; it enables to
transfer data efficiently through electronic
devices.
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5. Telephone Systems
•
Telephone
systems
is
an
effective
communication tool for the business.
• Employees can get in touch with the customers
and colleagues in an efficient way.
6. Photocopier and Printer
• Printer and photocopier will be essential in
disseminating new procedures, notices, and
other information to the employees.
• It will be needed in the paper works regarding
the marketing and financial matters for the
business.
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Receiving Area Requirements
Equipment
Picture
1. Metal Table
• The metal table will be able to handle the food
supplies delivered to the restaurant before being
put to the storage.
• It will be a temporary holding place for the
supply while it is being inspected and organized.
2. Weighing Scales
• Platform scales will be needed to measure and
hold larger and heavier materials.
• Counter scale is a scale small enough to be put
in a counter or table and will be for weighing
smaller and lighter materials.
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3. Thermometer
• Thermometers were used in the receiving area
to check the temperature of frozen and fresh
foods.
• Frozen foods should have a minimum internal
temperature of 18°C or below. Fresh foods
should be kept at 5°C or below.
4. Dollies
• Dollies are used to move the heavier items to
the storage area efficiently.
• It is a wheeled cart that can help in moving
boxes and other things from place to place.
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Storage Area
Equipment
Picture
1. Refrigerator
•
Cold temperatures help food stay fresh
longer.
The basic
idea
behind
refrigeration is to slow down the activity
of bacteria (which all food contains) so
that it takes longer for the bacteria to
spoil the food.- Each refrigerator may
have
its
own
features
and embellishments, but they can all be
categorized into about four different
types: French door, side by-side, bottom
freeze.
2. Air Conditioner
•
An air conditioner is a system that is
used to cool down a space by removing
heat from the space and moving it to
some outside area
•
-There
are
several
types
of
air
conditioners to choose from, including
stand-alone systems,
air conditioners
or
like
portable
evaporative
air
conditioners, and split systems, such as
central
air
conditioners
ductless mini-split
which
have
air
and
conditioners,
components inside
and
outside the home.
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3. Freezer
•
There are three types of freezers on the
market: upright, chest, and refrigeratorfreezer combinations.- A freezer is an
appliance
that
keeps
food
frozen
at extremely low temperatures.-A deep
freezer is best for storing and organizing
a large amount of food for use within a
few months or
4. Restaurant shelving
•
creates a side open display of the items
that are stored on it for the staff to reach
out to them. They can be easily equipped t
o hand pots, pans etc. They can be used to
store wine bottles. Chrome plated wire shel
ving units are
for storage in all business
ideal
including food
service.
•
Wire shelving
units are often used in offices,
warehouses, retail, and more.
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Dining Area
Equipment
Picture
1. Dining Chair
- Seat designed to be used during
mealtimes ,at a dining table.
- A piece of furniture for one person to seton
2. Dining tables
especially one
seating several
persons,
where meals are served and eaten, especially
the major or more formal meals.
3. Air Conditioner
An air conditioning unit will allow you to set
a constant temperature that is comfortable for
diners to enjoy their meals, leaving them
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satisfied with their experience as a Whole.
Organizational Structure
1. Owner
•
They are equipped with the information and power to make wise choices and clear the
path of political and financial roadblocks. They are responsible for the growth, stability,
direction and daily operation of the business.
2. General Manager
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•
overseeing daily business activities, improving overall business functions, training heads
of departments, managing budgets, developing strategic plans, creating policies, and
communicating business goals.
3. Sales Marketing Manager
•
Manages and coordinates sales and marketing activities for a company. Monitors demand
for company products or services, business and industry competition, and prices.
Identifies potential new customers; develops strategies for increasing sales or market
share.
4. Purchase Manager
•
Heads a team responsible for procuring goods and services for resale or company use.
They seek the best available quality for the lowest price. They evaluate suppliers,
negotiate contracts, and review product quality.
5. Finance Manager•
Distributes the financial resources of a company, is responsible for the budget planning,
and supports the executive management team by offering insights and financial advice
that will allow them to make the best business decisions for the company.
6. F&B Manager•
They are the one who is assigned to plan, organize, direct, control and evaluate the
operations of restaurants, bars, cafeterias and other businesses that operate serving food
and beverage.
Inspector Checklist
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Directions: Please indicate with a √ under the “Y” or “N” column for each item inspected and
“N/A” if the item is not applicable. Please place a √ under “corrective actions” column if
corrective actions are needed or if they have already been implemented immediately. Please
complete the “Corrective Actions Follow-Up” section on the last page of this inspection report
for all action items containing a √ under the “corrective actions” column. Once all corrective
actions have been completed, this report should be maintained in a master file for future analysis.
FLOORS & WALKING SURFACES
Y
N
N/
A
Corrective
Actions
Are ALL employees wearing approved slipresistant footwear?
Are the floor surfaces at the store's entrances
in good
condition? (No broken tile; missing grout,
loose mats; torn carpets, damaged
thresholds, etc.)
Are the floor surfaces in the main dining areas
in good
condition?
Is the floor being cleaned according to
McDonald’s
recommended schedule?
Are any floor mats or carpets in good
condition? (edges
not rolled up)
Are steps or stairs in main dining areas or
just outside in good repair?
Are hand rails provided for stairs & in good
condition?
Are primary walkways clear of obstructions
such as boxes, materials, or other tripping
hazards?
Are stairs and ramps equipped with handrails
& in good condition?
Was all the grease and dirt lifted from the
grout using a Deck Brush with in the last 48
hours?
Is lighting adequate in all areas of the store
(Inside and Outside)?
Are pathways to exits clear of obstructions,
trash, etc.?
Are cleaning agents used appropriate for the
job task?
Are primary walkways clear of obstructions
such as boxes, bun racks, materials, or other
tripping hazards?
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Are ramps equipped with hand rails & in good
condition?
Are the floor surfaces in the kitchen areas in
good condition?
Are floor mats or carpets in good condition,
edges not rolled?
Are secondary walkways (kitchen & walk-in
freezers or coolers) clear of obstructions such
as boxes, materials, or other tripping hazards?
Are the floors and/or floor mats around the
Fryers free of grease?
Within the last year, have you had a slip test
using a slip reader test your floors (don’t just
look clean)?
Are the floors around the ice machines always
free of standing water and ice cubes?
Are the floors around the sinks areas free of
standing water?
Are floors free of spills?
Are floor mats placed in front of the
sink/dishwasher & in good condition?
Are floor mats placed in front of the ice
machine & in good condition?
Are floors around soft-drink syrup boxes free
of sticky buildup?
Are floor drains adequately covered and
drains secure?
Are steps or stairs outside of public areas
clearly marked with yellow or orange tape or
other identifiable markings?
LADDER SAFETY
Y
N
N/
A
Corrective Actions
Are employee’s properly trained: No carrying
items, face the ladder, 3 point contact, correct
shoes, etc.
Are step ladders or step stools available?
(primarily storage rooms)
Are all ladders in good condition? (good base
of support, secure when in use, no visible
physical damage to ladder rungs)
Are all Ladders properly stored & secured
when not in use?
Are roof ladder always locked to prevent
access?
Are appropriate ladders used for ongoing
tasks?
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STORAGE ROOMS/WALK-IN COOLERS
&
FREEZERS
Are CO2 gas systems maintained and in good
working order?
Are storage racks in good condition and
strong enough to support the weight of bulk
materials stored on them?
(shelves are NOT bent or “sagging” from old
age or over- loading).
Are storage racks secured properly to prevent
tipping over when loaded?
Are lighter materials such as cups & paper
products stored on the top shelves?
Are heavier, frequently used items stored on
the middle shelves?
Are the floor surfaces leading into the walk-in
coolers or freezers textured to help prevent
slips/falls when wet?
Are the floor surfaces in the walk-in freezers
in good condition? (no ice buildup at entrance
of walk-in freezers or
coolers)
Are the metal floor ramps and base supports
leading into the walk-in cooler & freezers
adequately secured to prevent tripping
hazards? (Base should be adequately bolted to
the surface. Note any missing bolts.)
Are the doors of the walk-in coolers or
freezers equipped
with an interior-release mechanism, and is it
working properly?
Do the doors to the walk-in cooler or freezer
shut properly?
(a seal should be made when closed properly
to prevent condensation & ice buildup).
Are lights working properly inside walk-in
cooler or freezer?
Are pathways clear of trip hazards?
Are floors clear of standing water or ice?
Are the A/C condensers working properly
inside the walk-in coolers?
Are light covers in place?
Are supplies securely stacked?
MATERIAL HANDLING
Y
N
N/
A
Corrective Actions
Y
N
N/
Corrective Actions
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A
Are dollies and/or push carts available to carry
heavy bulk items & in good condition?
Are wheeled casters available for the garbage
cans & in good condition?
Are soda syrup box racks in an easily
accessible area on waist height shelves?
EQUIPMENT/APPLIANCE SAFETY
Y
N
N/
A
Corrective Actions
Is the grease filtration system working
properly?
Is the grease shuttle device in good working
condition?
Is regular scheduled ANSUL cleaning taking
place?
Is there adequate personal protective
equipment (PPE) available to those employees
changing the grease from the fryers? (gloves,
etc.)
Are box cutters or knives adequately stored
when not in use?
Is there a separate container to place knives
that need to be washed? (knives should not be
placed in the sink basin with other glass &
plate dishes)
Are cut-resistant or metal mesh gloves
available for use when using knives?
Are ALL Appliances in good working order?
Is the dishwasher machine working properly?
Is the Trash Compactor working properly?
Is all other equipment working properly?
Is an unbreakable scoop used (instead of a
glass) to dispense ice?
Are heat resistant potholders provided and
used?
Are employees who are cooking wearing
clothing that is not loose fitting or could
otherwise catch fire?
Is long hair tied back?
Is dangling jewelry and rings removed?
Are cleaning mops, deck brushes and
squeegees in good condition?
Is there an adequate number of wet floor
cones/signs available for all situations?
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Are floor “Caution” Signs available & in good
condition?
Are mop buckets equipped with casters for
easy movement?
Are face-shields and safety goggles provided
where needed?
CHEMICAL SAFETY
Y
N
N/
A
Corrective Actions
Are all cleaning chemicals properly stored?
Are all cleaning chemical containers properly
labeled?
Is PPE available to employees when using
cleaning chemicals? (gloves, goggles, etc.)
Are compressed gas cylinders properly
secured with a chain?
Are material safety data sheets (MSDS)
available on all chemicals?
ELECTRICAL EQUIPMENT
Y
N
N/
A
Corrective Actions
Are all extension cords equipped with ground
prong?
Are power cords for small appliances
equipped with ground prong? (some
appliances may be double insulated and not
required to have ground prong)
Are power cords for cleaning equipment
equipped with ground prong?
Are all circuit breaker boxes clear of
obstruction? (no
materials stored in front of access
panel…minimum 30 inches)
Are all circuit breaker switches properly
labeled?
Are all unused switches adequately covered in
circuit breaker box?
Are face plates installed on all electrical
receptacles?
Are face plates installed on all light switches?
Do all light fixtures contain bulbs and covered
properly?
FIRE/LIFE SAFETY
Y
N
N/
A
Corrective Actions
Are portable fire extinguishers properly wallmounted in strategic locations?
Are portable fire extinguishers properly
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inspected? (fire extinguishers should be
inspected by qualified technician at
least once every 12 months, with monthly
visual inspections documented on the tag)
Do all fire extinguishers appear to be in
working order and
properly charged?
Is there at least 3 ft. of clearance (unobstructed
access) to the portable fire extinguishers?
Does the automatic extinguishing system have
a current inspection tag?
Are all exits marked & properly illuminated?
Are all exits unlocked during business hours?
Are all non-exit Doors clearly marked as “Not
An EXIT”?
If the restaurant is equipped with a sprinkler
system, is there at least 18 inches of clearance
between sprinkler heads and any stored
materials?
Is the ANSUL system properly inspected by
qualified technician at least once annually?
Is there at least 3 feet of clearance around the
sprinkler system main control valve?
Are emergency lights working properly?
SITE SELECTION
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Several factors must be considered when deciding on the best location for Burgeris
Val. These factors ensure that the chosen location is consistent with the restaurant's concept and
goals. Here are some important elements to consider while choosing a site:
1. Foot Traffic: Look for high-traffic areas, such as busy business areas, shopping centers, or
regions near major attractions. This increases visibility and exposure to potential clients, boosting
the possibility of obtaining a consistent flow of customers.
2. Accessibility: Ensure that the site is easily accessible to both pedestrians and automobiles. The
proximity to major roadways, public transportation hubs, and parking facilities is critical for
drawing clients from all over and providing convenience.
3. Target Market: Consider the demographics and tastes of your target market. Examine the
nearby population to see if it matches the targeted consumer base. Areas with a diverse mix of
inhabitants, office workers, and visitors may be particularly suited for Burgeris Val.
4. Competitor Analysis: Conduct rigorous market research to determine the presence and
competitiveness of similar burger shops in the area. Consider sites that are a reasonable distance
from direct competition or areas where Burgeris Val can effectively separate itself.
5. Space and Layout: Assess the available space and layout to verify it can accommodate the
necessary seating capacity, kitchen requirements, and Burgeris Val's overall ambiance. Adequate
space for cooking, food storage, dining places, and restrooms is required for a smooth client
experience.
6. Infrastructure and Utilities: Evaluate the availability and dependability of critical utilities
including electricity, water supply, and internet connectivity. Ensure that the property has the
required infrastructure to support the restaurant's successful operation.
7. Zoning and Permits: Research local zoning regulations and permission requirements. Ascertain
that the chosen location is suitable for restaurant operation and that acquiring the relevant
permissions will not cause substantial difficulties or delays.
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8. Cost and Lease Terms: Think about the financial aspects, such as the total cost of leasing or
acquiring the space, as well as any connected fees. Examine the lease terms, duration, and
possibilities for negotiation to ensure that it corresponds with Burgeris Val's budget and longterm viability.
9. Future Growth Potential: Assess the potential for future growth and development in the area.
Consider factors such as urban planning, upcoming projects, or business expansions that could
impact the site's attractiveness and long-term success.
10. Brand Fit and Atmosphere: Finally, consider how well the location aligns with the branding
and atmosphere of Burgeris Val. Ensure that the surrounding environment and overall vibe of the
area enhance the intended customer experience and reflect the restaurant's concept.
By carefully considering these site selection criteria, Burgeris Val can identify a location that
maximizes its potential for success, attracts the target market, and creates a memorable dining
experience for customers
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College of Hospitality and Institutional Management
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Our Lady of Fatima University
College of Hospitality and Institutional Management
Hospitality Management Department
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Our Lady of Fatima University
College of Hospitality and Institutional Management
Hospitality Management Department
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Our Lady of Fatima University
College of Hospitality and Institutional Management
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Our Lady of Fatima University
College of Hospitality and Institutional Management
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Location of the Business
The location of Burgeris Val is accessible because it is located in highway and main road of
Brgy. Malinta. It is located in the 2ndflr of Valenzuela Town center beside People’s Park. The area has
heavy foot traffic since it is near to the park, school, city hall and supermarkets. It gives convenience to
its neighbors who like to have a snack like people who lives in the residence, commuters, employees,
and students.
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Flow of Employees
To ensure a smooth operation and efficient workflow, Burgeris Val considers the following dimensions
and process flow for its employees:
1. Hiring and Training: - HR department recruits suitable candidates based on job requirements and
company values. - New employees undergo comprehensive training on food preparation, customer
service, and safety protocols.
2. Scheduling and Shift Management: - Managers create work schedules based on staffing needs and
employee availability. - Shift changes and employee breaks are coordinated to maintain optimal
coverage throughout the day.
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3. Roles and Responsibilities: - Each employee is assigned specific roles, such as cooks, cashiers,
servers, and cleaners. - Clear job descriptions and responsibilities are communicated to ensure smooth
coordination among team members.
4. Communication and Collaboration: - Regular team meetings facilitate effective communication,
address concerns, and share updates. - Collaboration between employees and departments enhances
overall operational efficiency.
Flow of Product Preparation
Efficient product preparation is crucial to maintaining quality and customer satisfaction. Burgeris Val
follows these dimensions and process flow:
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1. Ingredient Ordering and Receiving: - The kitchen manager or designated staff place orders for fresh
ingredients from trusted suppliers. - Upon delivery, ingredients are checked for quality and compliance
with food safety standards.
2. Food Preparation: - Ingredients are stored appropriately to maintain freshness and prevent crosscontamination. - Cooks follow standardized recipes and preparation methods to ensure consistency and
quality. - Food is cooked, assembled, and garnished according to customer preferences.
3. Quality Control: - Trained staff conduct regular quality checks to ensure the freshness, taste, and
presentation of the food meet Burgeris Val's standards. - Any deviations or issues are addressed
promptly to maintain the highest level of quality.
4. Order Assembly and Service: - The service staff receives customer orders and communicates them to
the kitchen. - Cooks assemble and package the orders efficiently, following specific guidelines for
presentation. - The service staff delivers the completed orders to customers promptly and with a
friendly attitude.
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Flow of Waste (From Production - Waste Disposal)
Managing waste effectively is an important aspect of sustainable operations. Burgeris Val considers
the following dimensions and process flow for waste management:
1. Segregation and Disposal: - Waste is segregated at the point of generation into categories such as
food waste, packaging materials, and recyclables. - Properly labeled waste bins and recycling
containers are strategically placed for easy disposal.
2. Recycling and Composting: - Recyclable materials, such as paper and plastic, are collected
separately for recycling. - Food waste is collected for composting, either in-house or through external
partnerships with composting facilities.
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3. Waste Disposal: - Non-recyclable and non-compostable waste is disposed of in designated waste
disposal systems. - Waste disposal follows local regulations and guidelines to minimize environmental
impact.
Flow of Guests/Diners:
Ensuring a pleasant and efficient dining experience is vital for customer satisfaction. Burgeris Val
considers the following dimensions and process flow for guest flow:
1. Entrance and Seating: - Guests are greeted at the entrance and guided to available seating areas. Waiting areas are provided if necessary, with clear communication on estimated waiting times.
2. Order Placement: - Guests review the menu and place their orders with designated cashiers or via
self-service kiosks, if available. - Clear signage and menu boards aid in decision-making.
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3. Food Preparation and Serving: - Once orders are placed, kitchen staff begin preparing the food
promptly. - Servers or designated staff deliver the completed orders to the guests' tables or announce
them for pickup.
4. Dining and Enjoyment: Guests enjoy their meals, engage in conversations, and savor the flavors of
the burgers. The ambiance is designed to create a pleasant dining experience, with appropriate lighting,
music, and seating comfort.
5. Payment and Exit: Once guests have finished their meals, they proceed to the payment counter or
designated payment area. Cashiers process payments, and guests receive receipts if necessary. Guests
exit the facility through a designated exit or main entrance.
Process Flow of Guests/Diners:
1. Guests enter the facility through the entrance and proceed to the waiting area if necessary.
2. When ready to order, guests move to the order counter or self-service kiosks to place their orders.
3. After placing their orders, guests move to the dining area and find a suitable table.
4. While guests wait for their food, they can visit the condiment and beverage stations to personalize
their meals and drinks.
5. Once the food is prepared, it is either delivered directly to the guests' tables by servers or announced
for pickup.
6. Guests enjoy their meals and have the option to request additional condiments or beverages from the
stations.
7. After finishing their meals, guests proceed to the payment counter to settle their bills.
8. Guests exit the facility through the designated exit. The actual dimensions and specific layout of
Burgeris Val's facility would depend on various factors, including available space, seating capacity,
and operational requirements. These details would typically be determined during the architectural and
interior design phase of the restaurant's development.
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Financial Projections
Sales
Per Day
Per Month
Food
Php 35,000
Php 1,050,000
Beverage
Php 9,000
Php 270,000
Total Sales
Php 36,000
Php 1,320,000
Cost of Sales
Per Day
Per Month
Food
Php 11,000
Php 330,000
Beverage
Php 2,000
Php 60,000
Total Sales
Php 13,000
Php 390,000
Gross Profit 930,000
Controllable Expenses
Per Day
Per Month
Salaries Expenses(7employees)
PHP 4,620.00PHP
129,360.00
Salaries of Managers
Php 9,000
Php 270,000
Benefits(2%oftheirsalary)
PHP 92.40
PHP 2,587.20
Utilities
PHP 15,500.00
Advertising
PHP 550.00
PHP 15,400.00
Tax
PHP 100.00
PHP 2,800.00
Total
PHP 5,362.40
PHP 300,647.20
Income before tax
PHP 629,352.8
IncomeTax(12%)
PHP 75522.336
Net Income
PHP 553,830.4
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SWOT ANALYSIS
STRENGTH
1. MORE FRESH AND HEALTHIER THAN OTHER BURGER JOINTS- While we admit
Burgeris Val is not the healthiest food source in the market, nonetheless it offers healthier
options than competitors. We source our beef from local farms which offer cruel-free. It’s
made to order type of thing, our patties are 100% pure and no extenders, preservatives.
2. STRONG MARKETING PLAN- Years and years in the making there goes Burgeris Val.
Our team especially our owner Ms. Shaireleen Macam, foresaw all the action that we will
make to effectively introduce this in the market it includes increasing sales, building brand
awareness, launching a new product and targeting new customers or markets.
WEAKNESS
1. INEXTENSIVE HEALTHIER OPTION- While we pride ourselves as a healthier option
than other burger joints, we really don’t have many organic or vegan burgers on our menu.
2. SLOWER TO MARKET THAN EXISTING BURGER STORE- Keep in mind that
Burgeris Val, is an up-and-coming business, we might have an effective marketing strategy,
but it will mostly take time for it to click and capture our market.
3. SLOWER TO MARKET THAN EXISTING BURGER STORE- Keep in mind that
Burgeris Val, is an up-and-coming business, we might have an effective marketing strategy,
but it will mostly take time for it to click and capture our market.
OPPORTUNITIES
1. INNOVATIVE & RELEVANT MENU- Burgeris Val. Burgers are unique and embrace
Philippine’s cuisine, culture, and heritage. Like for example, our “Mayon Burger” it has a bicol
express which loved by many Filipino.
2. FAVORABLE LOCATION & STORE SPACE- Easily accessible, located at Valenzuela
Town Center at People’s Park, the food traffic is heavy. In addition, the store can
accommodate 124 customers at the same time.
THREATHS
1. STRICT REGULATIONS- Pressure of environmental and health issues regarding the burger
chains, McDonald's was sued various times for unhealthy food, usually addictive. Consumers
now focus on nutrition and healthier lifestyles.
2. MULTINATIONAL COMPETITORS- Existing fast-food around the area will be our
primary threats,
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