How To Be A Canteen Concessionaire

SEMINAR TITLE: How to Be a Canteen Concessionaire
DATE: November 19, 2011
TIME: 9:00 am - 4:00 pm
VENUE: Unit 201 Richbelt Tower, 17 Annapolis St., Greenhills, San Juan City, Metro Manila
ORGANIZER: BusinessCoach Inc.
 
KEY TOPICS:

I.  Introduction - Comparison between a RESTAURANT and CANTEEN
II. Classifications of Canteen Concessions:
       A.School Canteen
       B.Company Office Canteen (White Collar)
       C.Industrial (Blue Collar)
III.Getting into the Canteen Concession Business
       A.Copy of Canteen Fact Sheet
         1.Capacity (number of seats)
         2.Number of Shifts
         3.Number of Employees per Shift
         4.Terms and Conditions
            a.Gas Fuel
            b.Rental
            c.Service Equipment
            d.Manner of Payments (Cash or Tickets)
            e.Performance Bond
        B.Bidding Proposal Requirements
          1.         Your Company Profile
                        2.         Letter of Proposal
                                    a.         Previous and Current Clientele
                                    b.         Experience in Catering
                        3.         DTI Req.
                        4.         SEC
                        5.         30-day Menu Cycle
IV.       Getting Ready to Start
            A.        Planning and Organizing
                        1.         Organizational Set-up, Existing Position and Job Description
                        2.         Rules and Regulations
                        3.         Hiring of Staff and Scheduling
                        4.         Office, Production and Service Set-up
                        5.         Training of Staff
                        6.         Performance Evaluation
            B.        Implementation
                        1.         Menu Planning
                        2.         Costing
                        3.         Sourcing of Supplies
                        4.         Purchasing
                        5.         Receiving and Storing: “How to Establish Parstock”
                        6.         Preparation
                        7.         Service
                        8.         Inventory
                        9.         Accounting
V.        Monitoring

            A.        Preparation of Profit and Loss
            B.        Total Customers Satisfaction
            C.        Food Cost Attainment
            D.        Popularity Index
            E.        Losses and Breakage
F.        PR and Coordination with Canteen Committee and Company Union Officers

SEMINAR FEE: Php 3,000 per person (inclusive of snacks, lunch, seminar kit, handouts, certificate of attendance)
DISCOUNT: 10% Discount if FULL AMOUNT is paid at least five (5) days before the event.
RESERVATION: Phone reservation is required. Please call telephone 727-5628, 727-8860, or 496-6949.
SCHEDULE CONFIRMATION: Schedule may change without prior notice. Please call to confirm seminar schedule.