Managerial Plan

Topics: Japanese cuisine, Tofu, Sushi Pages: 6 (804 words) Published: September 24, 2014
Republic of the Philippines
Nueva Ecija University of Science and Technology
College of Management and Business Technology


Japanese Cuisine Restaurant
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.

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 Japanese atmosphere that make you feel that you are exactly in Japan. Japanese Cuisine Restaurant evolves into its own discipline, its characteristics merge with other areas of study to create a unique approach to business. Entrance into the world of commerce requires Japanese Cuisine Restaurant to combine their creative thinking with the structure of the business plan.

Japanese Cuisine Restaurant envision that every Filipino is able to access in a healthy Japanese cuisine and will learn the taste of the Japanese food and dishes.

Goals and Objectives
Japanese Cuisine Restaurant main aims are to serve good food in a friendly and fun environment, to be a socially responsible business, and to provide good food experience to its customers.

It is Place in the Urban Places and in a Highly Business Invested City so that there will be a high possibility of big Income\Profit.

The Japanese Cuisine Restaurant must have its own Website to easily advertise and promote their product to the customers.

Foods and Dishes
The Japanese Cuisine Restaurant offers a great variety of dishes and regional specialties. Some of the most popular Japanese and Japanized dishes are listed below. They are the rice dishes, seafood dishes, noodle dishes, nabe dishes, meat dishes, soya bean dishes, yoshoku dishes and other dishes.

The Japanese Cuisine Restaurant has the best food and dishes for vegetarian’s customers.

Japanese Cuisine Reataurant has its Well-Skilled staffing from waiter and waitresses, chefs, Cooks, utility crew, and guard.

Japanese Cuisine Restaurant employs the aid of an event manager or an event planner when it’s the opening of the shop so that the people would attend the opening to see the restaurant from the food they serve to their customers. Most people who would attend the opening of the Japanese Restaurant would be food bloggers to promote the Café Bistro Shop, to make comments...
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