Feasibility Study Chapter 1-3

Topics: Supply and demand, Marketing, Cooking Pages: 82 (18943 words) Published: October 8, 2012
The Problem and its Setting
Apprendre à Cuisiner is a Culinary School and Restaurant in one that serves authentic Italian and French cuisine. The word Apprendre à Cuisiner can be translated in english which means “learn how to cook.” The owners of the restaurant have searched far and wide to set up a truly affordable and enjoyable Culinary school and restaurant in one in the Philippines.

They have discovered that the Culinary experience is not just the wonderful cooking of recipes and ingredients, but also the place and ambiance that will surely make the customers feel like Chefs. It is about bringing people together for an unforgettable experience that starts with great service then guest have an option if they want to cook what they order or a certified Chef will do it for them and serving scrumptious food that satisfies the body and soul.

When the raw products are of such quality, as they are at Apprendre à Cuisiner, covering them up with sauces and forceful flavors is exactly what should not be done.
Apprendre à Cuisiner prides itself on its delicious food. The idea is PERFECT SIMPLICITY to preserve each ingredients distinct flavor and nutritional value and make cooking simple and affordable.


The restaurant “Apprendre à Cuisiner” aims to become the first and fastest growing Culinary school and restaurant in one in the country by providing prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a nutritional, well-prepared meals - using only quality ingredients. And to teach the basic theories as well as the practical skills required in culinary.

Provide a unique Italian cuisine, prepared with the finest available ingredients to enhance the fine-dining experience in Apprendre à Cuisiner. To be the unique and best culinary restaurant experience. Being the best means providing outstanding quality, service, cleanliness, and value, so that we make every customer in every restaurant smile. Apprendre à Cuisiner wants to provide great food and teach culinary at reasonable price. And will soon provide different cuisines.

Statement of the Problem
The study was conducted to study the variability of establishing a “Apprendre à Cuisiner” Culinary School Restaurant in P. Guevarra, San Juan Greenhills, Metro Manila. The researchers sought to answer the problems based on the following aspects:

Management Aspects
How many employees are needed in the establishment?
What are the job descriptions and specifications of the employees? How will the project schedule be managed?
What form of ownership will be adapted?
Marketing Aspect
What marketing strategies will be used?
What promotional strategies will be offered?
What are the strengths, weaknesses, threats and opportunities present in establishing a business? Who is the target market of the said business?
Technical Aspect
How can the waste disposal be managed?
Where will the business be located?
What machineries and equipment are needed for the business?
What are the products to be offered?
Financial Aspect
How much capital is needed to put up the business?
Where will the capital come from?
How shall the required capitalization be raised?
How long will the company get the return of investment?
Socio-Economic Aspect
How will the business affect its environment?
Who are the individuals who can get benefits from the said business? What are the benefits can the restaurant will offer to its society? How would the business contribute to the country’s economic growth?

Objective of the Study
The study aimed to achieve the following objectives for each business aspect. Management Aspect
The study aimed to determine the following:
To identify the person who are in-charge of any problems in the business. To determine the needed manpower to be effective and efficient for the business. To...
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