case study 12 the canteen concessionaire

• Holister Incorporated
• What can we do?

Solution for Your Canteen Concession & Service Needs

Canteen service and concession, our canteen outlet - video, comments and suggestions.

We would like to hear from you.

+63.32.255.2200  +63.32.255.4768

highlight of the day

• menu for the week

Our satisfied customers

Copyright © 2009 holister inc. All Rights Reserved

• Who are we?

Canteen Concessions are a Reliable Cash Cow

If you are looking for a business with sure profits, then a canteen concession is perhaps the closest answer to your search. A canteen concession is a cafeteria that caters to the regular occupants of an establishment. Having a captive market means that sales can be reliably predicted as you have no competition inside the property.   However, lack of competition has made many canteen concession operators lax in their management. This creates dissatisfaction that may eventually be your opportunity to be the next canteen operator! Also, with the on-going construction boom, a lot of new canteens are going to be needed.   Still, a neophyte in the trade would be overwhelmed if you had to learn everything from scratch. Learn from the wisdom of veterans—pick up their best practices and avoid the pitfalls. There is no sense reinventing the wheel. Here are some of the steps a prospective canteen operator should take before opening a canteen concession:   1. Determine the type of canteen . There are basically three main types of canteens and each demands a different approach. The three kinds are school canteens, office canteens, and industrial or blue collar canteens. You must know the basic difference in service, facilities needed, menu, and pricing.   2. Study the canteen fact sheet . Before even making a bid proposal you must know what you are bound to offer. You may be required to operate the canteen twenty four hours even if some of the hours are unprofitable. Check the rental, number of seats and terms and conditions. All these and more will be necessary to accurately assess the capital, canteen equipment, and manpower you will need.   3. Estimate the capital requirements . Besides the relevant data in the canteen fact sheet, the capital needed depends on sales estimates, the amount of equipment, the performance bond, and renovation you must undertake. Sometimes the previous operator would be leaving behind a lot of usable improvements or maybe you can buy some of their equipment at a bargain.   4. Know the bidding proposal requirements . A typical list of requirements includes the following: your company profile, letter of proposal, previous and current clientele, 30 day Menu Cycle, and business registration. Of these requirements, the most problematic for newbies is the list of clientele. Since you are just starting you naturally have no present clients. Still you can try to use other related experience, like if you had done some catering, as a substitute.   5. Planning and organizing . Even before you win the concession, you must already have plans prepared. Make an organizational chart to make clear the lines of authority and responsibility. Make a list of the positions necessary and make their job description to establish accountability. Draft your rules and regulations to instil discipline and order in your personnel.   6. Menu planning and costing . Unlike in a restaurant, you must have a non-repeating menu for 30 days so that your customers would not get tired of your offerings. Learn a system of costing and pricing that takes into account not only the direct costs like food ingredients but also other expenses like labor time and overhead expenses that are often overlooked in the pricing.   7. Establish a control system . Have systems in place to check for possible theft. Conduct daily inventories and do the purchasing yourself if possible. It is worth considering the purchase of a POS (point of sale) equipment to better monitor your sales. A POS can serve many functions like employee sales, inventories, daily profit reports, etc.   8. Maintain good relations with stakeholders . Effort must be exerted to be in good terms with all the parties that may affect your business. Besides your customers, have good relations with those that may affect the renewal of your concession.   A canteen concession is a monopoly and so it is almost guaranteed to make money. However, it is this lack of competition that may lead you to complacency. Always strive to make your customers delighted with your operations. This is the best way to ensure that you will never be replaced.   To learn more, BusinessCoach Inc., a leading business seminar provider offers a one-day seminar. Click here to view details of the training program on: How to Be a Canteen Concessionaire >>>   *Originally published by the Manila Bulletin. Written by Ruben Anlacan, Jr. (President, BusinessCoach, Inc.) All rights reserved. May not be reproduced or copied without express written permission of the copyright holders.

Academia.edu no longer supports Internet Explorer.

To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to  upgrade your browser .

Enter the email address you signed up with and we'll email you a reset link.

• We're Hiring!
• Help Center

THE LEVEL OF FOOD HANDLING ETIQUETTE OF UNO-R CANTEEN CONCESSIONAIRES In Partial Fulfillment of the Requirements For the SubjectPractical Research 2

Related Papers

Chemical engineering transactions

Amelia Mustaffa

The aim of this study is to assess the knowledge, attitude and practices (KAP) of food safety among food handlers of cafeterias in a university campus. It is a common scenario for university students in Malaysia to have their meals in cafeterias within the campus area. In a normal academic semester session, the number of students in the campus can be thousands at one time. The issue of hygienic level in cafeterias in universities is alarming since the number of students in a university campus is much higher than in a school. In general, food handlers should pay serious attention towards food hygiene and safety in order to avoid foodborne disease. It is highly critical to investigate thoroughly the hygienic level in the cafeterias inside the campus so that to totally understand the level of risk students are exposed to when having their meals in the cafeterias. To get such information is fundamental in strategising means to ensure the level of hygiene in the cafeterias is at least, a...

Public Health of Indonesia

Ramadhan Tosepu

Background: Food and beverage sanitation hygiene is a prevention effort that focuses on activities or actions that are necessary to free food and drinks from hazards that can interfere with or damage health.Objective: This study aimed to identify personal hygiene, sanitation and food safety knowledge of food workers at the canteen university.Methods: This was a descriptive study with observational approach. Thirty-four canteens were recruited using total sampling. Data were analyzed using descriptive statistics with percentage.Results: Findings showed that 11 canteens (32.3%) did not meet the standard for canteen sanitation, 24 canteens (70.6%) did not meet lighting standard, 29 (85.3%) did not meet ventilation standard, 18 (52,9%) did not meet the standard of clean water, 31 (91.2%) did not meet wastewater disposal standard, 23 (67.6%) did not meet the hand washing facility standard, 25 (73.5%) did not meet standard of waste disposal conditions, 28 respondents (85.3%) had good pers...

nurul mustaffa

The aim of this study is to assess the knowledge, attitude and practices (KAP) of food safety among food handlers of cafeterias in a university campus. It is a common scenario for university students in Malaysia to have their meals in cafeterias within the campus area. In normal semester session, the number of students in the campus can be thousands at one time. Previous studies showed that there were cases of food poisoning involving students especially those in boarding schools. However such study for universities is much lacking in comparison to that conducted in schools. In reality, the issue of hygienic level in cafeterias in universities is more alarming since the number of students in a university campus is much higher than in a school. In general, food handlers should pay serious attention towards food hygiene and safety in order to avoid foodborne disease. It is highly critical to investigate thoroughly the hygienic level in the cafeterias inside the campus so that to totally understand the level of risk students are exposed to when having their meals in the cafeterias. To get such information is fundamental in strategizing means to ensure the level of hygiene in the cafeterias is at least, acceptable for non-harmful effects to the students. This has motivated the design and execution of this study. In this study, all cafeterias in a selected university campus located in Peninsular Malaysia were evaluated for their level of hygiene. There were a total of 30 cafeteria’s food handlers altogether included in the investigation. The KAP level was assessed by giving out properly designed questionnaires to the food handlers. It is important for food handlers to equip themselves with knowledge on good food handling practices. Beside knowledge and law enforcement, the attitude of the food handlers also is another important factor that may influence the occurrence of foodborne disease. Basically, all three traits; knowledge, attitude and education, are compulsory to achieve safe food handling practice. Therefore all these three aspects were taken into account in details in this study. Based on the findings, correlations between these aspects were established. Besides, appropriate recommendations to overcome the problems revealed from this study are also provided.

Thwe Moe Phyu

The objective of this study was to assess the safety knowledge (K), attitudes (A), and hygienic practices (P) of canteen food handlers who were preparing foods daily. This research was conducted at Khon Kaen University. The study was divided into four parts: 1) demographic characteristics, 2) food safety knowledge, 3) food safety attitudes and 4) hygienic practice of food handlers. Part 1 to part 3 were accomplished by food handlers throughout the suvery questionnaires. The personal hygiene and handling practices (part 4) of food handlers were observed by the researchers. Ninety food handlers participated in this research. Most of the food handlers were female (75%) whose age ranging between 36-55 (65%). Seventy-five percent of food handlers had experiences of attending the hygienic practices training. The result showed that 55.37% and 68.50% of food handlers were revealed on average levels of knowledge and personal hygiene and handling practices, respectively. Moreover, the good at...

Tel. +966562510904 There is increased chance of food contamination due to handling by many individuals during the process of storage, preparation, and serving which affect consumer health. Food handlers at Princess Nourah University play a big role in assuring food safety as they serve 53000 students who regularly eat readymade or fast cooked meals from the university's canteens. To assess food handlers’ knowledge, attitude, and practices about food safety and their relationship to work satisfaction in Princess Nourah University canteens and restaurants. A cross-sectional study was conducted among food handlers working in the two main food services’ canteens in PNU. Seventy two food handlers were recruited from PNU canteens using a purposive sampling technique from 19 December 2017 to the end of February 2018. It was found that 100% of the participants had good level of knowledge about food safety measures, 58.31% had good level of attitude toward food safety measure. Also, 73.6...

Food Control

Ilija Djekic

Althea Medical Journal

Ardini Raksanagara

Sanjay Zodpey

András József Tóth

Nancy Vathsala

There’s no question that food sustains life. However food may also be a source of illness as there are many micro-organisms just waiting to feast on unsuspecting victims, using food as their vehicle to enter the body. The resulting problem is often generally termed as food borne illnesses. The first part of the paper discusses about the food handling practices that may lead to food borne illness include improper cooking, holding or cooling of food; improper cleaning of equipment and cross - contamination and infected food handlers. A number of food safety issues received attention worldwide, for example, the recent scare of cancer-causing dioxin contamination of animal feed from Belgium, E. coli 0157:H7 outbreak with beef burgers in Pacific Northwest America in 1993 of which the outbreak had otherwise normal children dying or becoming permanently disabled. The cost of food borne illness is tremendous which include in loss of productivity, cost of hospitalisation, long-term disabilit...

RELATED PAPERS

Estudios Políticos

enrique casanova

International Journal of Engineering Research and Technology (IJERT)

IJERT Journal

Haemophilia

Investigacion En Salud

Laura Suarez Orozco

dorji phuntsho

Solar Energy Materials

siham tarabichi

Mostafa Nassar

Ali Roohbakhsh

H-industri@: Revista de Historia de la Industria, los Servicios y las Empresas en América Latina

Nafisah Narita

Open Journal of Medical Microbiology

Mohammed Tawfeek

Kimberly Schoger

Frontiers in Physiology

Alessandro Cristoforetti

Universitas Médica

Juan Carlos Perez Arteaga

The Astronomical Journal

airecomun.com

Roberto Aparici

Jurnal Ilmiah Komunikasi (JIKOM) STIKOM IMA

Chairul Hadi

Remote Sensing

Emilie Desjardins

Mechanics and advanced technologies

Pavlo Vynogradskyy

tyghfg hjgfdfd

Skenoo : Jurnal Teologi dan Pendidikan Agama Kristen

Edi Sugianto

买堪培拉大学毕业证书成绩单 办理澳洲UC文凭学位证书

Case Reports in Medicine

Kalliopi Kotsa

Journal of the Korean Physical Society

Japanese Journal of Malacology

Kotaro Tsuchiya

•   We're Hiring!
•   Help Center
• Find new research papers in:
• Health Sciences
• Earth Sciences
• Cognitive Science
• Mathematics
• Computer Science
• Academia ©2024