Restaurant Project

In: Business and Management

Submitted By ruizu
Words 2966
Pages 12
Kitchen Management
Project Report

Project Team Members
Dannica Xara Agbayani
Nadine See Diet
Ronald Guadalquiver
Patricia Lamerez
Vanessa Anne Nabong

Project Submitted To
Chef Cheong Yan See

Enderun Colleges Inc.
1100 Campus Avenue, Mckinley Hill Taguig city, Philippines
July 31, 2015

Tsunami Fine Dining and Sake Bar

1

TABLE OF CONTENTS

I.

Restaurant Concept

3-4

II.

Food Menu

5-10

III.

Organizational Chart

11-13

A.

Front of the house

B.

Back of the house

IV.

Work Shifts

13-15

V.

Restaurant Layout

16-17

VI.

Restaurant Equipment

18-24

VII.

Sources

25

Tsunami Fine Dining and Sake Bar

2

Restaurant Concept
Our Restaurant serves Modern Contemporary Japanese cuisine with 200 square meters space and a high rental. It has 80 seats which can accommodate 160 guests per day. We are a Fine dining restaurant that specialize in Sake drinks (sake pairing).
Tsunami sake Bar’s target market are Businessmen, Yuppies, Class A and B. Our operating hours are from 11:00am to 2:00pm for lunch, then for dinner, it will start at
6:00pm to 10:00pm. Our Late night menu starts at 10:00pm and it will end at 2:00am. A different menu will be provided for the Late night hours. We will be closed on Mondays.

We have three Menus which consist of the A La Carte Menu, Tasting Menu, and Late night Menu.

Ala Carte menus is composed of 4 courses such as Cold Appetizer, Hot Appetizer, Mains and Desserts. The Cold Appetizer was named after 3 elements: Water, Earth, and Fire.
Each element is inspired by the how the ingredients were prepared. While, Hot
Appetizers were inspired by the terrains: Air, Land, and Sea. Mains were influenced by the 4 regions of Japan: Kanto, Kansai, Tohoku, and Kyushu. For Desserts, it was motivated by the different seasons in Japan: spring, summer, and…...

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