A system study on Causeway Seafood Restaurant Banawe Branch

• Main Authors: Bagay, Ira Eowyn P., Enriquez, Jeremy Bryan P., Velasquez, Regina Kara A.
• Format: text
• Language: English
• Published: Animo Repository 2016
• Subjects: Restaurant management > Philippines; Causeway Seafood Restaurant
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/9942
• Institution: De La Salle University

Causeway Seafood Restaurant is one of the first Chinese restaurants in its industry to provide high-quality, yet affordable Cantonese food and quality dimsum promos that Filipinos from all walks of life can enjoy. The restaurant offers a vast diversity of products ranging from simple noodle and congee bowls to luxurious seafood such as eels, sea cucumbers, and the like. Its first and biggest branch is located in Banawe St., Quezon City, and will also be the main focus of this study. The daily operations of Causeway Seafood Restaurant Banawe Branch, specifically its procurement until food preparation processes, are the main points of interest in this study. A series of thorough evaluations of the restaurants present system and a corresponding WOT-SURG situational appraisal revealed that the main problem is in terms of raw ingredient variance, where Causeway Seafood Restaurant incurred a 24.92% variance, which is higher than the standard allowable raw ingredient variance of 5%. This resulted to the restaurant having opportunity losses that amount to Php1,177,302.70 for a period of 6 months, spanning from January 2015 to June 2015. Task analysis and cause and effect analysis are the two tools that are used to find the main causes of the variations in raw ingredient usage. From these analyses, it was found out that over usage of raw ingredients, improper inventory management, and raw material spoilage were the three main factors that contribute the most to raw ingredient variance. To ensure that each of these causes are answered and the problem will be solved, a set of alternative solutions are developed for each of the main causes. These alternative solutions are assessed using the Kepner Tregoe decision analysis (KTDA) and the alternatives that pass both the must and want criteria are chosen to be the solutions per main cause. Solutions include introducing a commissary division in the kitchen, automating the restaurants inventory management system by purchasing a complete restaurant management software, and implementing the use of stock cards in the storage areas. Cost-benefit analysis is done to assess the feasibility of the solutions, and from this it can be seen that the total net benefits amount to Php593,145.35. upon planning the implementation stage, the proposed system is expected to be fully implemented in 14 weeks or approximately 3 months.