Managerial Plan
Republic of the Philippines
Nueva Ecija University of Science and Technology
College of Management and Business Technology
Managerial
Plan
Japanese Cuisine Restaurant
Introduction
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.
Japan has an indigenous form of sweets called wagashi, which include ingredients such as red bean paste, as well as its indigenous rice wine sake.
Japanese cuisine, particularly sushi, has now become popular throughout the world.
Purpose The purpose of this paper was to develop a managerial plan to guide the planning process for Japanese Cuisine Restaurant. This guideline is to help those entrepreneurs who would want to open a Japanese Restaurant. This guideline would help the entrepreneurs to know the advantages and disadvantages of a owning a Café Bistro shop.
Japanese Restaurant Profession Japanese Cuisine Restaurant serves the customers with their delicious healthy food, fresh and vegetarian Dishes. Japanese Cuisine Restaurant has this comfortable
Nueva Ecija University of Science and Technology
College of Management and Business Technology
Managerial
Plan
Japanese Cuisine Restaurant
Introduction
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.
Japan has an indigenous form of sweets called wagashi, which include ingredients such as red bean paste, as well as its indigenous rice wine sake.
Japanese cuisine, particularly sushi, has now become popular throughout the world.
Purpose The purpose of this paper was to develop a managerial plan to guide the planning process for Japanese Cuisine Restaurant. This guideline is to help those entrepreneurs who would want to open a Japanese Restaurant. This guideline would help the entrepreneurs to know the advantages and disadvantages of a owning a Café Bistro shop.
Japanese Restaurant Profession Japanese Cuisine Restaurant serves the customers with their delicious healthy food, fresh and vegetarian Dishes. Japanese Cuisine Restaurant has this comfortable