Japanese Restaurant

3rd Street Pleasantville Subdivision,

Ibabang Iyam4301 Lucena City
Tel No. (042) 373-48-86
-March 22, 2015Team Members
Denn Cheska T. Casapao
Ana Marie L. Lagos
Submitted to:
Sheryl Imperial

Facilities , Equipment ,Staff ,Manager and Decorations

I.

Introduction
JM Tsuki Japanese Restaurant was first owned by Myrna
Miamoto, his cousin Jaime Espinosa bought it to her and
made some development. It was first a pure Japanese
restaurant but as of now the food that they serve has a touch
of Filipino foods.
The previous name of the restaurant is only Tsuki which
means a moon in Japanese because when Myrna was about
to give birth to her first born her husband saw a moon. As of
now, the name was added with JM which means Jaime and
Myrna since they were the owner of the restaurant. They do
not pay rental fee since the property is owned by the owner
of the restaurant himself but they pay taxes. They have
fifteen employees not to include the manager.
They have five waiters, one cashier, two drivers, two
dishwashers, three cooks, one employee in the pantry and
one in the utility. The security of the employees are the
following; SS Loan, Pag- Ibig, Phil Health and some of the
waiters have a

free rental fee in their dormitory near the

restaurant, their breakfast, lunch and meryenda and dinner

are free, their salary depend on how long they have been
working for the restaurant. In every seven years of working
there is a P50.00 increase in their salaries. The minimum
wage is 150 and the maximum is 200 every day. Their
II.

overtime pay depend on the mood of the owner.

Business Organization Structure of a Restaurant

III.

Business

Operation
outcome

The

of Business

operations are the harvesting of value from assets owned

by a business. Assets can either be physical or intangible. An
example of value derived from a physical asset, like a
building,

is

rent.

An

example

of

value

derived

from

an intangible asset, like an idea, is a royalty. The effort

involved in "harvesting" this value is what constitutes
business operations cycles.

3.1

Forecasting
Forecasting helps

managers

and

businesses

develop meaningful plans and reduce uncertainty of

events in the future. Managers want to match supply with

demand; therefore, it is essential for them to forecast how

much space they need for supply to each demand.
They planned it first by of course preserving some
of the previous menu of this restaurant and we also
decided to add some Filipino foods so that it would be in
demand to our customers. After having the final list of our
various foods to be served we estimated the budget for
the cost of every menu. We also consider the beauty of
the place that is why we include decoration materials in
our expenses, electricity and water supply is also
included. We make sure that our budget is estimated
carefully.
Of course businessman foresees that their sales is
high and must be able to provide more than their capital.
Production depends upon the order of our
customers, just like in catering if they ordered and
reserved 50 plates for the menu that they have selected
then we will prepare 60 plates so that there are some
excess in times of need.
They minimize our personnel so that the money
that we are going to a lot is not that big. We make sure
that those personnel are very important in our business.
To it that the raw materials that we bought have a
high quality, safe and not that expensive but must be able
to meet the taste of our customers.

3.2

Product and Service Design

Service design is the activity of planning and

organizing people, infrastructure, communication and

material components of a service in order to improve its
quality and the interaction between service provider and
customers.

They

make

sure

that

our

product

design

isaccording to the needs of our customers and the

competences/capabilities of service providers are high so
that the service is user-friendly, competitive and relevant
to the customers, while being sustainable for the service
provider.
3.3

Capacity Planning
Since the place is quite big there are five cottages

( Nipa huts) three dining halls the first one is good for
200, the second one is good for 50 and is air-conditioned,
the last one is good for 20-30 persons.
3.4

Facility Layout
Since the place is quite big there are five cottages

( Nipa huts) three dining halls the first one is good for
200, the second one is good for 50 and is air-conditioned,
the last one is good for 20-30 persons. There is also a
quarter for our staff; we decided to build a room for them
so that they are near and easy to contact. There is a big
space for parking of the customers transportations.
3.5
Design of Work System
Work System Design consists

of

job

design,

work

measurement and establishment of time standards and

worker compensation.
Our manager is the wife of the owner and she is in
charged in all aspect of this business.

3.6

Location Analysis
Location analysis is an important decision and

should not be taken lightly. The physical location of

business functions is an important part in the supply chain
strategy of any company.
This restaurant is only inherited by Mr. Jaime
Espinosa to his cousin Myrna Miamoto.
3.7

Quality Control Management

Quality control, or QC for short, is a process by

which entities review the quality of all factors involved in
production.
They cooked our foods right before our customers are
ready to be served so that the food is still good, we dont
consider spoiled food that will surely ruin the reputation of
our restaurant.
3.8

Supply Chain Management

Supply chain management (SCM) is the oversight of

materials, information, and finances as they move in a process

from supplier to manufacturer to wholesaler to retailer to
consumer.
Supplier for meat is in the market, for the grocery is either
Metro Lucena or Sm City Lucena and for vegetables we get our
raw materials in Sariaya. Beverages are from Coke, Sprite, Royal,
Pepsi and Mountain Dew.
3.9

Inventory Management
The overseeing and controlling of the ordering,

storage and use of components that a company will use in

the production of the items it will sell as well as the
overseeing and controlling of quantities of finished
products for sale.
See to it that we have a record of every reservation
so that when we are already booked on that specific day
and time our customers will not have any inconvenience.
3.10 Scheduling
In computing, scheduling is

the

method

by

which threads, processes or data flows are given access

to

system

resources.

This

is

usually

done

to load

balance and share system resources effectively or achieve

a target quality of service.
From Monday to Tuesday we are open at 8:00 in
the morning and we closed at 11:00 in the evening.
Wednesday to Saturday we are open at 8:00 in the

morning and closed at 1:00 am in the morning. When we

cater sometimes we have overtime.

IV.

Environmental and Community Linkage

The major events of life, personal and professional,
are celebrated in restaurants. Acquaintances become
friends around a table in the safe and controlled
environment of a restaurant. Individuals become lovers
across a restaurant table, sometimes. It opens an
opportunity to those people who need to earn money
and work and helps the economy to grow.

V.

O. M View
Mission and Vision
Mission
Statement
To ensure that each guest receives prompt, professional,
friendly and courteous service. To maintain a clean,
comfortable and well maintained premises for our guests and
staff. To provide a fair price nutritional well-prepared meals
- using good quality of ingredients. To ensure that all guests
and staff are treated with respect and dignity they deserve.
To thank each guest for the opportunity to serve them. By
maintaining these objectives we shall be assured of a fair
profit that will allow us to contribute to the community we
serve.

Tips and advices for an effective O.M

Be passionate to your work and love your service, it will
satisfy your customers needs.
Set your goals and keep on doing what you have to do.

 Be happy at your work.

Work with grace and harmony.
Always do the right thing.
VI.

Summary Overall Impression

Based on what we have observed the place is very big
and the decorations are very pleasing to the eyes, the
facilities are beautiful and the surrounding is clean. It is a
good place to celebrate an occasion. The manager is very
easy to please and she is very kind to her staff, she treat
them as a family. Staffs are very industrious, disciplined and
respectful they are all dedicated in their works. We already
tasted their foods and it really tastes good. Sound system is
great and the location is very refreshing because of the trees
around the area. Comfort rooms are clean and water supply
is

good.

So

far

JM

Tsuki

Japanese

Restaurant

is

recommendable for any occasions and gatherings the service

is satisfactory.
VII.

Reaction/Reflection

As we can see the business can provide a good business that they
managed properly. They give enough salary to the workers, a beautiful
and complete facilities, a nice place beautiful crew and they are very
kind. We can say that the JM Tsuki is a successful restaurant even
though it is a Japanese restaurant, many Filipino patronized JM Tsuki.

Denn Cheska T. Casapao

Me as student of Entrepreneurship
and based of what we have done about this
Site Visiting in this subject Entre4. I can say
that being a business man/women is really
hard to entry because it can takes a lot of
time to make a decision. Taking a risk is
very important you need to face a lot of
unexpected situation that you need to think
and find a solution.
What I can about my Partner its nice
to know that she really concerned about our project. She gives courage
and determined to finish this. Although sometimes I get mad at her but
I know its part of it. And finally we did it. Lot of struggle but see we
finish and accomplished it.

Ana Marie Lagos

Me as a student of Entrepreneurship I realized that putting
a business is hard but if you have a strategy to manage
your business it can easy to know.
What can I say about my partner? She is so very
supportive, always reminding me what I can do in our Site
Visiting and she do what she want to do in our Site Visiting
because she do more in our report. I am so thankful
because she is my partner.