Cooking

Background of the study

One of the most problems today that confront the country is malnutrition; one of the causes of malnutrition is eating foods that have less nutritional value like junk foods. This malnutrition hinders the realization of the dream of a healthy and a happy community and the attainment of quality education. Because of these, the researcher attempt for an innovative way of preparing a food that is inexpensive and has a great nutritional value. The researcher attempt to conduct a study applying the principles learned in Science and utilizing Ampalaya which usually is a problem for the children to eat because of its bitter taste as a fruit. The researcher purposely chose Ampalaya because of its high nutritional value; it is cheap and usually just found in home garden or backyard and is also readily available in the market as a raw material.

Statement of the problem

This study aims to find out if Ampalaya can be a good additive in cake making. Specifically the study aimed to answer the following questions:

Is the cake with Ampalaya and sweet potato additive acceptable in this of:

1. Taste
2. Texture
3. Smell

Hypothesis

The taste of Ampalaya cake is not acceptable among children.

Significance of the study

The significance of this study is that It aims to substitute junk foods away
from children by trying eating high nutritional value foods like vegetables and fruits specifically Ampalaya and sweet potato.

Scope and limitation

This study focuses on the taste result of Ampalaya cake to children and its limitation to form new kinds of food.

Definition of terms

Ampalaya – Scientific name is Momordica charantia L. Amorgoso, is a vine plant that typically grows on tropical country. It has a bitter taste but has a high nutritional value and believes to cure many kinds of illness. Sweet potato (Ipomoea batatas) – is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to Ipomoea batatas. Some cultivars of Ipomoea batatas are grown as ornamental plants; the name “tuberous morning glory” may be used in a horticultural context. Although the soft, orange sweet potato is often called a “yam” in parts of North America, the sweet potato is botanically very distinct from a genuine yam (Dioscorea), which is native to Africa and Asia and belongs to the monocot family Dioscoreaceae. Cake- is a form of food that is usually sweet and often baked.

Cakes normally combine some kind of flour, a sweetening agent (commonlysugar), a binding agent (generally egg, though gluten or starch are often used by lacto-vegetarians and vegans), fats (usually butter,shortening, or margarine, although a fruit purée such as applesauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast orbaking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise. Cake is often frosted with butter cream or marzipan, and finished with piped borders and crystallized fruit. Flour- is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As the main ingredient in bread, it is one of the most common and sought-after ingredients in the world. Wheat flour is the most popular and versatile flour and there are many different varieties. Junk food- is an informal term applied to some foods which are perceived to have little or nonutritional value, or to products with nutritional value but which also have ingredients considered unhealthy when regularly eaten, or to those considered unhealthy to consume at all.

1st trial

Preparation of Materials and Ingredients needed in Baking

• Baking Tin
• Measuring cup
• Scraper/spatula
• Bowl
• Plate
• Spoon
• Wax paper
• 1 ½ tsp. baking powder
• 1 ½ tsp. baking soda
• 3 eggs
• 1 can evaporated milk(small)
• 1 bar butter
• 2 cups white sugar
• ½ cup Ampalaya grated
• 1 cup Sweet potato grated

Preparation of Ampalaya Additive

To get the ½ cup Ampalaya additive, only one piece of ampalaya fruit is needed. And to get 1 cup of sweet potato grated, two piece of sweet potato
is needed. First the Ampalaya and sweet potato was washed with tap water. The ampalaya was sliced into half to get its seeds or the inside pulp. The Ampalaya and sweet potato then, was divided into four for easy grating. It was grated using grater. It was set aside until the baking of the cake began.

The Making of the Cake

With the butter wrapper, baking tin (“13”x19”) was greased. Then the flour was sifted and baking powder and soda was added. It was set aside. In the bowl the butter was creamed and the sugar was gradually added then eggs. The flour was added alternately with milk. It must start with the dry ingredients and end with the dry ingredients. The Ampalaya was added in pan after the sweet potato and was baked for 45 minutes or until done.

Testing and Evaluation

The survey of the taste of the Ampalaya and sweet potato Cake trial one with a ratio of 3 cups of flour to 1 cup of sweet potato to one-half- cup Ampalaya (3:1/1/2) was conducted in the classroom of IV-Jupiter.

The questions are as follows:

1. How does it taste?
2. Texture, rough or smooth?
3. How does it smell?
4. Do you feel the Ampalaya and sweet potato on it?
5. Do you like the taste?

Analysis of Data

The Ampalaya and sweet potato cake will be analyzed by the following questions above to be answered. It will be analyze by the number of people/respondents who will answer a given or certain question and the result was to compare to the second trial. The result will be written in the Results and Discussion. The gathered answers will be analyzed for the improvement of the Ampalaya and sweet potato cake.

2nd trial

Preparation of Materials and Ingredients needed in Baking

• Baking Tin
• Measuring cup
• Scraper/spatula
• Bowl
• Plate
• Spoon
• Wax paper
• 1 ½ tsp. baking powder
• 1 ½ tsp. baking soda
• 3 eggs
• 1 can evaporated milk(small)
• 1 bar butter
• 2 cups white sugar
• 1 cup Ampalaya grated
• 1/2 cup sweet potato grated

Preparation of Ampalaya Additive

To get the 3/4 cup Ampalaya additive, only one piece of ampalaya fruit is needed. And toget 1/2 cup of sweet potato, only one piece of ampalaya is needed too. First the Ampalaya was washed with tap water. It was sliced into half to get its seeds or the inside pulp. The Ampalaya and sweet potato then, was divided into four for easy grating. It was grated using grater. It was set aside until the baking of the cake began.

The Making of the Cake

With the butter wrapper, baking tin (“13”x19”) was greased. Then the flour was sifted and baking powder and soda was added. It was set aside. In the bowl the butter was creamed and the sugar was gradually added then eggs. The flour was added alternately with milk. It must start with the dry ingredients and end with the dry ingredients. The Ampalaya was added in pan after sweet potato and was baked for 45 minutes or until done.

Testing and Evaluation

The survey of the taste of the Ampalaya and sweet potato Cake trial two with a ratio of 3 cups of flour to 1/2 cup of sweet potato to three-fourths- cup Ampalaya (3:3/4) was conducted in the classroom of IV-Jupiter.

The questions are as follows:

1. How does it taste?(sweet, bitter)
2. Texture?( rough, smooth)
3. How does it smell? ( good, bad)
4. Do you feel the Ampalaya and sweet potato on it? (yes, no)
5. Compare to the 1st Trial

Analysis of Data

The Ampalaya and sweet potato cake will be analyze by the following questions above to be answered. It will be analyze by the number of people/respondents who will answer a given or certain question and the result was to compare to the first trial. The result will be written in the Results and Discussion. The gathered answers will be analyzed for the improvement of the Ampalaya and sweet potato cake.

Also the times of these meals are different as breakfast or known in Pakistan as “Cherish” is eaten afore sunrise and dinner or “Fatal is after sunset. As people are fasting during the day, lunch does not exist. Breakfast Breakfast is one of the three most common meals of the day, in Pakistan (Udder) “Nashua” in their native name for breakfast. The most common food eaten in breakfast includes eggs either boiled, fried. In addition, the egg is complemented by a piece of bread.

Although tradition bread is known as “root” that is eaten. Some other food accompanied by the already listed is butter on bread or other various pitas. In Canada, coffee is the beverage of preference in the morning, although in Pakistan, as they were formerly a rites colony, they adopted tea also known as “chaw” and this is their drink of choice. Lunch A traditional lunch in a Pakistani household is as follows: typically a type of meat inside of curry, some lunches include “Chicken Curry’ and “Beef Curry’.

In addition, to add variety to the meal, some households enjoy rice with beef and potatoes or chili soup. Another common type of lunch in Pakistan is “Deal Chalk”. Although, family lunches are not very common as the breadwinners are usually at work and return home for dinner. Although lunch for breadwinners may vary as traditional food is not eaten at work, due to its cent and thus they either buy food or have sandwiches for lunch. As no attention is given to the five food groups, some people may lack the suggested serving of the food groups.

Dinner unlike Canada, in which breakfast is considered to be the most important meal of the day, Pakistan differs as dinner is the most important meal as the entire family is gathered together and the quantity of the meal in greater. Furthermore, dinner is served late in comparison to Canada as the work hours are longer so families have dinner at around In addition, families usually have the most tasteful meal of the day. One of the cost common meals in a Pakistani household is Brain. This meal includes rice, spices and other various meats depending on the person’s choice. Desserts include sweets such as Gulag Jam or fruit platters.

Family Relationships Family relations to food are known for to be very stereotypical in Pakistan as women are in charge of cooking the food while the men are the breadwinners. In Pakistan, the rate of employment of women low thus most breadwinners are men and the women are left to do housework. Also the food choices may be limited as children are eating the same type of food again and again and this limits their choices. As Pakistan has such a high poverty rate choices of food is limited thus children cannot acquire unique taste although individuals with a large amount of wealth proper.

Economy The Pakistani economy consists of a large part of the food families consume. If food prices were to ever rise, some families would not be able to meet the budget to be able to purchase all the products needed to prepare a meal. Statistics show that an average income of Pakistani household averages around 79,1 58 RSI. ; which further shows that for a balanced diet an average Pakistani citizen needs about 1 1,454. 20 RSI. Average families consist of four members, which would require 45,816. 80 RSI. To purchase a sustainable amount of food for the family.

It was an intelligent idea to go against conformity, and Open this kind Of restaurant – not a Korean dining place. Singling is a slang term for Singapore and Western (English). Its menu holds Asian cuisines that are not commonly around the metro and Western delicacies which the Filipinos are quite used to. The restaurant had a unique attack on food; it is the first to introduce Singapore dishes in the streets of Marking, and mind you, its menu is usually the mall-worthy and overpriced type of menu, but hey, they offer food at a very reasonable price.

Walking along Lilac street, a residential and dining road in Barraging Conception Dos in Marking, it is quite noticeable that Singling Cafe is a newly opened cafe because for those who know the place, the stall they are now occupying has long been vacant, and with long, I meant really really long. Another is when you look from the outside, their accent of red and black details over light brown wooden furniture looks unique compared to the other 3 restaurants beside it. Entering the empty restaurant on a Sunday afternoon, what greeted me was an edgy and laid back interior design.

All pieces of furniture are wooden, a few chairs and the frame of a huge mirror are wooden but are colored red. Their menu is along the counter and also on top of all tables. They also have a chalkboard menu that holds the drinks they have. I took a seat on the left side of the diner just across their gigantic mirror with red wooden frame. At my back is a wooden wall with white small frames with photos of food that they offer. The menu on the table is only printed in bond paper, but a clipboard holds it and makes it a little more presentable.

I decided to order 4 dishes, ND below are my reviews on the four: MME Green (PH 168. 00) – The first dish that arrived is the MME Green, a Singapore dish. The dish looks kind of orange with noticeable bite-sized chicken, and it had a green accent because of the cabbages which are crunchy – fresh, indeed! It came out with a strong seafood and spicy smell, but when once tasted it, it turned out not too spicy and not too neutral. It is spiced just right. You can easily water down the spiciness. No wonder that the noodles are quite firm because they are fried yellow noodles.

I was just mind of confused looking for shrimps and seafood pieces, but there were not any. I, then, wondered where the strong seafood smell might come from. The dish was so oriental because of the spices incorporated in it. Juicy Lucy Burger (PH 198. 00) – This dish is the shish in Singling. This burger is their best-selling Western dish. The burger bun was presented in a unique way. It was like joint panels formed like a flower. Outside the burger were cabbage strips, a tomato slice and a cucumber slice topped with Thousand Islands dressing.

These vegetables were also in the burger, but the tomato ND the cucumber were doubled, and instead of cabbage strips, the burger had a whole crunchy cabbage leaf. The vegetables and the % pound beef patty are drizzled with mustard. The patty looks ordinary, but once you begin eating it, little by little you can notice the melted cheese inside it. It is not a usual patty, I swear, it was spicy and cheesy at the same time. The cheese compliments the spiciness of the patty (with spiciness I meant full of spices). Braised Pork Belly with Steamed Rice (PH 188. 0) – The Braised pork belly and the Rice were served separately. The dish looked plainly presented with pork Cuts, brown sauce and spring onions that added a green accent to it. Its sauce is brownish and smooth. It is quite salty and resembles the taste of Showing’s Sad Sauce. The pork was still quite tough making it hard to chew. The rice goes well with the dish because it helps lessen the saltiness of the sauce. However, it is disgusting that I have already swallowed the rice yet the pork stayed in my mouth because it was difficult to chew. Cereal Shrimp (PH 298. 0) -? Looking through the menu, this dish struck me cause I have not yet tried Shrimps with Cereals. The dish was served with 3 Fried shrimps and a significant amount of oats as topping. With the oats almost overwhelming the shrimps, the dish was significantly color light brown with orange and green touches because of the shrimps and the curry leaves respectively. Began peeling the shrimps and noticed that it looks well-cooked even from the outside, and I just verified it when I tasted it. It tasted like plain shrimp until I tried it with the oats. It tasted buttery, and the oats were crunchy.

On June 22, 2013, I woke up as if it were any other day, but it was not any other day, It was my birthday. I got up and took a shower, brushed my teeth and hair and dressed in a nice, but casual outfit. A pair of blue, white, and red plaid shorts with a solid red polo shirt and white undershirt was my outfit of choice. I was excited about my party even though I knew what I was getting as a gift. All I had asked for was an Oxbow 360. I knew my mother and the rest of my family had done everything they could to make sure I got it.

I was so happy about a lot of things though. I was getting an Oxbow, my older brother, Each was coming, and It was a cookout. Even though the party was small, it was the best party ever. My whole family would be coming to the party my mom had planned. Everyone began to arrive around 2:00 In the afternoon. My mom was busy cooking in the kitchen and a family friend, Mr.. Rick was cooking hamburgers and hotdogs on the grill. , Winston and Gail, Brian, Each, and Gracie all came over. Once the food was all cooked and ready, we all ate.

We had hamburgers, hotdogs, potato lad, Coleslaw, devil eggs, baked beans, macaroni and cheese, and potato chips. Of course, there was a big cake with “Happy Birthday Nathan” in red letters for dessert. After eating lunch, it was time for presents. Got the best things ever. Everything I needed and wanted was nicely wrapped or boxed. My gifts included a metallic black Oxbow 360, five games, Including Mineshaft and Call of Duty. 1600 Microsoft points, a set of black and green Turtle Beach headphones, and an extra controller which was purple. I know these were very expensive gifts and I am very grateful to my family.

I know that they love me a lot and they really care about my wants and needs. After opening my gifts, my brother, Each and I decided to throw the football. Before we went outside, he tossed the football in the alarm and I hit it. The ball crashed onto the table. I didn’t break anything, but my mom told us we had to go outside. When we got outside, my sister, Michael and her friends, Brian and Gracie came out also. We all threw the ball back and forth until my brother and I started to tackle. That was too much for the girls so, they played kickball. My brother kept taking the soccer ball from them.

The next thing I heard was him yelling, “He shot, he scored. ” I looked to see what happened. Each had Just kicked the ball In the back of his truck. After we played in the yard for a while, we all went back inside for cake. The cake was served after the family and friends sang, “Happy Birthday. ” The cake was great. It was vanilla cake with white sweet Icing. I had ice cream with mine. Once we all finished our cake, it was getting late and everyone needed to go home. The party ended and cannot . Just to let you know, I play all of the time.

The Egyptian culture is as much festive as it is longstanding and complex. Egypt has been collectively influenced by just about every great civilization in Africa and Eurasia and still stands as the media, economic, and socio-cultural focal point of the Arab World. This stems from the fact that Egypt has stood as the cultural hub of the near East since the Greek’s Golden Age. This historical reality is transmuted into every facet of Egyptian society and Egyptian food in particular.

The majority of contemporary Egyptian cuisine is influenced by the agriculture of the land. Egypt boasts a consistent harvest because of its geographical plane- namely, the NILE which runs through the entire country. Egyptian farmers have yielded a multitude of crops including dates, chickpeas, figs, grain, olives, barley, beans, and peas. It’s yearly harvest of staples once provided for the entire Roman Empire, and have left the Egyptian people with a long history of bread and beer production.

Also, fish and poultry are plentiful in the region and nutritious foods such as fava beans and spinach have kept this nation-state sustained for millennia. A few well-known examples of Egyptian cuisine are Foul Madammas, which are Fava beans cooked in olive oil accompanied by vegetables, goat cheese, and sometimes poultry eggs. Nile fish has been prepared for centuries either cooked or dried.

The dried fish is seasoned with salt and left out to dry in the blistering, Arabian sun and called Faseekh. Spinach is prepared into a stew called Molakheya and can be served with rice or bread. The Egyptians are also fond of herbal teas and, due to the Ottoman invasion, boast various forms of Baklava including: Baklawa made with Phyllo pastry layered in between sugar, coconut, and pistachio and covered with a honey glaze and Basboosa- a light yellow cake coated with a sugar glaze .

There are many more examples and variations of Egyptian foods. Egypt was gifted with a cornucopia of fruit, vegetable, and staple harvests as well as a yearly flooding of the Nile. The people of the land have known about these gifts for centuries and have capitalized. This is why Egyptian culture is as influential as it is and moreover, why Egyptian cuisine is so delicious!

Used Cooking Oil as an Additive Component of Candle Abstract The study aims to produce a low-priced, high-quality candle by using used cooking oil as a major component. The following candle compositions were used: 100 percent paraffin wax; 90 percent paraffin and 10 percent oil; 80 percent paraffin and 20 percent oil; 70 percent paraffin and 30 percent oil; 60 percent paraffin and 40 percent oil; 50 percent paraffin and 50 percent oil. The firmness, texture, and light intensity of the candles were tested and compared.

Results of the tests showed that the candle made from 100 percent paraffin wax had the lowest melting rate, lowest amount of melted candle, and a light intensity of 100 candelas (cd). The 90:10 preparation had the next lowest melting rate and amount of melted candle. The other preparations ranked according to the proportion of used cooking oil in the candle, with the 50:50 preparation performing least comparably with the 100 percent paraffin wax candle. Introduction

Today, candles are made not only for lighting purposes but for many other uses such as home decor, novelty collections, as fixtures for big occasions (weddings, baptismals, etc. ), and as scented varieties for aromatherapy. Candles are made from different types of waxes and oils. Cooking oil is a major kitchen item in Filipino households. It is also used substantially in fast-food outlets, where it is used in different stages of food preparations. Ordinarily, used cooking oil is discarded. This waste oil pollutes and clogs canals and sewerage systems

Table of Contents

Executive summary
Since 13th century, the word ‘whatever’ had been used by people. ‘Whatever’ is the word always used by indecisive people who brings the meaning ‘anything will do’. We took that thought and used that as our concept. We want to ensure that customers who are dining with us only need to make minimum choices so that they do not need to hesitate long when making choices. This way time is saved because most of the customers expected are office staffs and students. Despite of their short dining session available, they still can enjoy the food. We plan to open one more outlet within the duration of a year. We use SWOT analysis to analyse our strength, weakness, opportunity and threat. We position ourselves as a restaurant that help customer reduce the hesitation needed to make choices. We also provide a changing set menu that be changed on daily basis. Our food is economical as the price set is based on the customer in that area who is consisting of mostly middle-class income customers. We are in the restaurant business which is normally distributed by giving customer service as in taking orders when they dine-in with us and we also provides delivery service when needed. We do advertising through giving out flyers, using ‘info blast’ and advertisement on our main website. Our target market is office staffs and students since there are many companies and a college nearby. Our expected starting capital will be around RM 300,000 which covers the rent, renovation, food ingredient and equipment. We have weekly and monthly meeting with all staffs to check on the restaurant’s progress and growth.

Review of current situation
Review of the industry
In this hospitality industry, as a service provider we are responsible to provide good service and achieve the expectation of the customer. Instead of that, we should fulfil customer’s needs. From my investigation, the restaurant trends nowadays will be focus on prices, quality and portion of food, a variety choices of food, good service attitude, speed service, location, environment factor which includes comfortable place, cleanliness, attractive decoration and etc. There are many restaurants which serve breakfast; lunch and dinner value set which with appropriate price. To stay competitive in this business world, the competitor used different strategy to attract customer. For examples, old town making promotion on breakfast recently with a slogan “Pay less for more”. Besides that, Papa Rich using different strategy compared to Old Town for making promotion on breakfast with different slogan which is “The healthy way to start your day”. Economy recession nowadays, people who are low or middle income including student they will look for food that taste good and cheap. So, Old Town currently are using the breakfast promotion to attract customer who are low or middle income. As well as Papa Rich, they currently using others strategy which more on healthiness, this attract customers who are health-conscious. Brand history

Nowadays, people like to utilize the word “Whatever” in decision making, whether on food or destinations. Since 13th Century, the word ‘whatever’ is used. Therefore, we take the idea of “Whatever” which means anything and place the concept into food. With that, customer will not have to choose their meals as curiosity will tell them about the food. The food is different everyday and description of the food is not written in the menu, it will be notify only upon customer’s query.

Review of Competition
Our major competitor will be OldTown White Coffee. The OldTown White Coffee is the largest kopitiam restaurant chain in Malaysia. Its main headquarters is in Ipoh, Perak, Malaysia. Established in 1999, OldTown Berhad (“OldTown”) manufactures instant beverage mixes and products, in addition to operating over 200 café outlets throughout Malaysia and the region currently. OldTown is the proprietary owner of the special formulation of 3-in-1 white coffee blend, which has been permeating Malaysian households and food service industry since 1999. In 2005, OldTown expanded into the food service sector with the opening of a chain of café outlets based on the traditional Ipoh coffee shop setting and ambience under the brand name “Old Town White Coffee”. All of the outlets are located in high traffic and high visible location. OldTown now exports its instant beverage mixes to more than 10 countries worldwide and plans to expand its café outlet network in the region. OldTown also uses TV, internet and radio to promote their coffee blend. OldTown price their product using the psychological pricing method such as the food in the cafe outlet: supreme set RM9.90 onwards, set meal from RM3.90.

A review of distribution
Old Town’s history can be traced back to the incorporation of white cafe in 1999,with the intention to provide quality white coffee to Malaysian households and the food services industry/ the co-founders and Executive Directors, Mr Goh Ching Mun and Mr Tan Say Yap formulated their own blend of three in one instant white coffee and commenced manufacturing in 1999. With more than ten years of experience in the coffee beverage industry, both the co-founders were instrumental in the growth of the Oldtown Group of companies. They are supported by Mr Lee Siew Heng, the Group Managing Director who played a significant role in implementing the overall vision, strategy and development of the Oldtown Group. In 1999, they successfully commercialised the instant three in one coffee mix under the ‘Oldtown’ brand name for the retail sector. As at 31 October 2009, the ‘Oldtown’ three in one instant coffee mix was sold in approximately 550 retail outlets in Singapore and approximately 2100 retail outlets in Hong Kong. In 2000, they commenced their first export of the ‘Oldtown’ brand of three in one instant coffee mix to Singapore.

By end of 2009, the OldTown 3-in-1 instant coffee mix was sold at 1,348 retail outlets in Malaysia, 550 retail outlets in Singapore and 2,100 retail outlets in Hong Kong. In 2005, it expanded vertically into the food services sector by opening a chain of cafe outlets based on the traditional Ipoh coffee shop setting and ambience under the ‘OldTown White Coffee’ brand name. Since the opening of its first café outlet in Ipoh in 2005, its chain of cafe outlets has expanded to around 160 cafe outlets in Malaysia and Singapore. This includes fully and partially owned, and franchised cafe outlets. The management has successfully mixed tradition with modern conveniences, revamped and revived the traditional café concept into a successful working model with outlets conveniently located and easily accessible to customers.

SWOT Analysis
SWOT analysis is a method used to identify one organization’s strength, weakness, opportunities and threats. This method will help a new organization to position themselves from other competitors. Strength is internal resources that can be used to produce a competitive advantage. Weakness is the characteristic of internal environment that will place the organization at a position that will be disadvantage in relative to others. Opportunities are revealing new opportunities that can improve the organization’s profit and growth by analyzing the external environment. Threat is the changing external environment that might bring threat to the organization. Strength

provide high quality service to the diners
provide a unique environment for the diners
provide unique products
economy products

Weakness
The business is still new in the industry
Require more advertising through “word-of-mouth”
Not familiar to customer preferences

Opportunity
Concentrate on office staff and student markets
Reduce diners time in thinking of what to eat
Have a chance for growth in that area as we are at a different type from our competitors nearby

Threat
New restaurants might come in to that area
Economic slowdown
Increasing resource costs
Increasing labor costs
Changing of consumer’s habits of dining

Marketing objective and goals
The main objective of this restaurant is to remove diners’ hesitation in choosing food that they want to eat. We overcome that by reducing available choices for the food and diners just have to “pick and pair” with the menu available on that day. This will greatly reduce the ordering time and food can be sent faster to cope with our main target market diner’s short dining session. The second objective is opening one new outlet within the period of one year. This will improve the restaurant’s growth as more outlets will generate more ideas and know better about diner’s preferences. Marketing Strategy

Positioning
We are a new business. Therefore, to attract more customers, a strong and motivating positioning has to be made to create a positive view of the business in customer’s eyes. In short, positioning is creating a brand that is different from others which will attract customer to the product. “Whatever” is a term that has always been used by indecisive people. Therefore, with that in mind, we used that idea and created a brand with that name. We incorporate the term into our menu. When a customer orders a “Whatever” we will give the customer the Set-of-the-Day. Hence, we want to build a strong image in customer’s mind about us by using the term “Whatever”. When customer thinks about what to eat and having headache because of choices, they will immediately remember about our brand as we solve that problem of too many choices. In other restaurants, their menu only changes maximum every week. Normally, the menu only changes monthly or never change. Hence, customers tend to get bored with the foods served. Therefore we ensure that the Set-of-the-Day food will not be the same every day. This will keep the customer’s curiosity for the food that they will get.

Product strategy
Besides the Set-of-the-Day menu, we also provide other foods if the customer doesn’t wants the set meal. The food range is from salads, soup, sandwich, rice, pasta, Western foods, dessert and hot and cold beverages. The price range is from RM 5 onwards. Pricing strategy

Our product price is economy. We put the food price cheap to make it affordable to all customers ranging from poor, middle-class to the rich. Since we are using economy strategy, it is best paired with market penetration strategy as it goes for low price to attract more customers. We will focus on getting more customers to increase the restaurant’s turnover rate. Our food price range is from RM 5 to RM 20. Distribution strategy

Our business is a food and beverage business which is a restaurant. We distribute our product which is food by taking order from the customer who is dining in. Then, we deliver the food to the customer through waiter’s hand to the customer’s table. We also provided delivery service to our main target market which is office staffs and students. They call us to make their order and we will deliver the product to them. In 6 months time, online ordering will be made available for the ease of the customers. Since, there is delivery, there will be distribution costs. Hence, all delivery will be charge RM 2 extra as the delivery charge. Marketing communication strategy

Marketing communication strategy help create brand awareness, which is customers perception about the business’s product attribute in the market. One of the most commonly used ways is advertising. We can give out flyers to the office staffs and students around the business location to let them know and get information about the business. The other way is to use “info blast” method by sending information to customers email. We can also do advertising on our main website.

Marketing strategy
Our main product sold is food. It is divided into many different types. They are salads, soup, rice, pasta, Western food and dessert. As for beverage, we have hot and cold beverage. Our food price range from RM 5 to RM 20 depends on what type of food is being ordered. As for the beverage pricing, all is in the range of RM 5. Our business is opened at Berjaya Times Square floor LG or 3rd Floor. Therefore, it is located near companies and colleges. Hence, expected customers are office staffs and students. Since it will be new opening, we will be having promotion of 50% discount for the 1st week to
let the customer taste the food and for us to identify customer’s preference as well.

Target market?
Our business is located nearby companies and colleges. Therefore, our main target markets are office staffs and students. We provided fast service on both service and preparation of the food. This is most suitable for their short dining session.

Action Plan
First of all, we started with our planning which took about 6 months of time. After that, we communicate with the Berjaya Times Square’s Management about having the LG floor shop lots and about the price of the rent. Besides, we also asked about the price to show advertisement around Times Square. The estimated capital needed is RM 300,000.00. Hence, we borrowed a business loan of RM 250,000.00 and the rest by our own. Then, we contacted our suppliers to find out about the ingredient prices and equipment prices and start to make order for them to be place at the restaurant. Besides, discuss with designers on the renovation of the place. Next, I will create the website for the restaurant for customer to search online about us and make deliveries orders when available. When the website is ready, advertisement will start to go up to the website. Besides that, 1 or 2 employees will be asked to go around Times Square to distribute flyers. Since, this is a new start business, 1st month will be a loss as the new equipment, rent, ingredients and testing phase for the foods and promotion when applicable. However, as the business continues when it is stable, the loss will slowly decrease, reaches the break-even point and change to profit in the end. Budgets

Date
Description
Amount
Date
Description
Amount

RM

RM
Aug
1
Estimated Revenue

Aug
1
Capital

100 Salad (RM7x100)
700.00

Shared Capital Employed
100,000.00

100 sandwich (RM7x100)
700.00

100 soups (RM6x100)
600.00

Equipment

200 pasta (RM10 x 200)
2,000.00

Stove (whole set)
10,000.00

100 Chicken Chop (RM9.90×100)
100 Fish ; Chips (RM10.90×100)
50 Lamb Chop (RM10.90×50)
50 Beef Chop (RM12.90×50)
50 Mix (Lamb and Chicken) (RM12.90 x50) 50 Mix (Fish and Chicken) (RM11.90 x50) 4,510.00

Oil absorption machine
10,000.00

200 Asian delight (RM7x200)
1,400.00

freezer
5,000.00

100 snacks (RM5x100)
500.00

Chiller
5,000.00

20 Snack combo (RM15x20)
300.00

Cashier Machine
200.00

20 Seafoof combo (RM20x20)
400.00

Air conditional
3,700.00

100 dessert (RM5 x100)
500.00

20 Brownie (RM7x 20)
140.00

Rental

800 Hot beverage (RM5x800)
4,000.00

Lot Rental
12,000.00

800 Cold beverage (RM6x800)
4,800.00

Salary

2 waiters
2,400.00

2 Kitchen staff
3,600.00

1 chef
3,000.00

Estimate RAW MATERIAL
20,000.00

#
balance c/d
150,350.00
170,900.00
170,900.00

May
1
balance b/d
150,350.00

Control
Controlling process has to be done at least once to twice per week and preferably every day. Controlling can be done in many ways. The simplest and most widely used will be small meeting with all the staff and discuss about the profit or loss of the business and what can be done to increase income. Besides, the employees can also discuss their personal problems or problems met during operation and from there everyone will be able to learn each other’s mistakes. When there are issues in staffing such as staff is always late or taking medical leave, I will sit down and communicate with the staff to know what I can do to help him solve the problem of coming late or etc. Besides, giving proper training to new staffs to ensure they can accomplish the tasks efficiently. Besides, I will also manage the inventory to ensure everything is in order to prevent pilferage. As the inventory is the most expensive item in the budget list and expenses. The more pilferage the more expenses it will be. I will check to ensure that stocks are on par, and restock the inventory when needed.

Appendices
1. Menu
Set-of-the-Day
ONE Salad/Soup/Sandwich/Drink
+
ONE Main Course(Rice/Pasta) RM 10
Choice of Vegetarian/Chicken/Fish and Spicy/Non-Spicy
Salad
Homemade Chicken Caesar SaladRM7
Special Caesar Salad with egg, croutons and topped with slide roasted chicken and toasted bread. Fresh Garden Salad RM7
Fresh crisp garden salad topped with homemade dressing
Tuna Salad RM8
Crisp salad served with fresh tomatoes, cucumber, egg and Tuna on top. Chicken Salad RM8
Crisp salad served with fresh tomatoes, cucumber, egg and sliced chicken on top. *Dressing: Thousand island, mayonnaise

Sandwich
Whatever Sandwich RM7
Special triple decker sandwich filled with chicken, Tuna, Ham, cheese, fresh tomato and crisp salad. Club Sandwich RM7 Sandwich filled with fresh tomato, chicken, egg, crisp salad and mayonnaise. Ham Sandwich RM7 Slice chicken ham with fresh tomato and egg.

Chicken pie RM7 Hot piping pie with mash potato and special homemade gravy

Soup
Fresh mushroom soup RM6
Fresh selection of finest mushroom cream soup with side bread Tomato soup RM6 Fresh selection of tomato cream soup.
ABC soup RM6 Served with chicken stock, sweet corn, potato, tomato and slide onion Tom yam (Chicken/ Fish/Seafood) RM6/RM7/RM8
Traditional Thai soup served with Chicken/Fish/Seafood and vegetables. Soup of the day RM6

Pasta
Chicken Bolognaise RM10 Cooked with perfection with minced chicken, vegetables and sprinkle with cheese Beef Bolognaise RM10 Cooked with perfection with minced beef, vegetables and sprinkle with cheese Aglio Olio RM10 Cooked with olive oil, sliced chicken Ham and fresh prawn

Carbonara RM10 Creamy chicken ham pasta
Seafood pasta RM10 Rich tomato based pasta with fresh seafood
Creamy Mushroom sauce pasta RM10
Cooked with finest selection of mushroom
“Kong bou” pasta with chicken chop RM10
Fried pasta served with deep fried chicken chop

Western
Chicken Chop RM 9.90
Fish ; Chips RM 10.90
Lamb Chop RM 10.90
Beef Chop RM 12.90
Mix (Lamb and Chicken) RM 12.90
Mix (Fish and Chicken) RM 11.90

WITH 2 Side plate
Sweet corn
Mash potato
Coleslaw
French fries
Asian Delight
Nasi lemak RM7 All time Malaysian favorite dish served with curry chicken, fried anchovies, peanut, egg and homemade sambal. Green curry chicken RM7 Thai style curry chicken served with acar and steamed white rice Mamak noodle RM7 Malaysian fried noodles with homemade sambal, chicken, egg and vegetables Chinese fried rice RM7 Oriental fried rice with added chicken and prawn

Sweet and sour chicken/ Fish RM7
Traditional sweet and sour chicken/fish accompanied with tangy lemon sauce and served with steamed rice Honey chicken/Fish rice RM7
Honey glazed chicken deep fried to perfection and served with steamed rice Lemon chicken/Fish rice RM7
Chicken/fish served accompanied with tangy lemon sauce and steamed rice. Potato and chicken rice RM7
Potato and chicken served with special soya sauces.
Black pepper Chicken/Fish rice RM7
Stir fried chicken with crushed black pepper and served with steamed rice Snack
French fries RM5
Mash potato RM5
Breaded Onion ring RM5
Chicken boxing RM5
Crabstick roll RM5
Garlic bread RM5
Coleslaw RM5
Calamari Ring RM5
Deep fried prawn RM5
Seafood Combo RM20
Snack comboRM15

Dessert
Brownie RM7
Lemon Sea coconut RM5
Mini Fruit tart(5ps) RM5
Cake of the day RM5
Seasonal item
“Tong sui” of the day RM5
Menu change daily

Hot Beverage
Latte RM5
Cappuccino RM5
Black coffee RM4
Hot chocolate RM5
Milo (cold / Hot) RM5
Jasmine teaRM5
Chinese tea RM1.50

Cold beverage
Sherry temple RM5
Ice lemon tea RM5
Peach tea RM5
Honey lemon juice RM6
Orange juice RM6
Apple juice RM6

Bibliography
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