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By: Erin Tan

By: Erin Tan. ❖ About Us. Location: Yasukuni Dori , Shinjuku, Tokyo, Japan Service: Midscale; Breakfast, Lunch and Dinner Food Style: Japanese Snacks and Drinks Business Hours: Monday - Friday (10am - 12am), Saturday (10 am – 5 pm) Telephone Number: 81- ( 0)3-0323-6890

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By: Erin Tan

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  1. By: Erin Tan

  2. ❖ About Us Location:YasukuniDori, Shinjuku, Tokyo, Japan Service: Midscale; Breakfast, Lunch and Dinner Food Style: Japanese Snacks and Drinks Business Hours: Monday - Friday (10am - 12am), Saturday (10 am – 5 pm) Telephone Number: 81-(0)3-0323-6890 Demographics:http://en.wikipedia.org/wiki/Demography_of_japan

  3. ❖ Work Force Manager- Open and closes restaurant, purchases food and beverage inventory, trains and managsethe staff, work with suppliers and manages advertising. Chef de Cuisine (Kitchen Chef) - Overall management of kitchen; supervises staff, creates menus and new recipes makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. Sous-chef de Cuisine (Deputy Kitchen Chef) - Receives orders from the chef de cuisine for the management of the kitche, and serves as the representative when the chef de cuisine is not present. Chef de Partie (Senior Chef) – Responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Pâtissier (Pastry Chef) - Prepares desserts and other meal-end sweets. Boulanger (Baker) – Prepares bread, cakes, and breakfast pastries. Tournant (Spare Hand) – Assists other positions in kitchen. Plongeur (Dishwasher)- Cleans dishes and is entrusted with basic jobs. Host/Hostess- Takes reservations, organizes seating, greets customers, seats customers and distributes menus. Waiter/Waitress- Take customer's orders, serve food and beverages, prepare itemized checks and accepts payments. Bus Person – Monitors and cleans tables throughout service.

  4. ❖ Permits and License Meet conditions on facilities and equipment. Obtain administrative permissions from Prefectural government organs. A person in charge of food hygiene. Descriptions of your restaurant business. Certification of alien registration. Commercial registration. Registered seals of the individual and/or company.

  5. ❖ Insurance Needs Commercial Property Insurance: Inventory Improvements made to property Furniture, equipment and supplies Computers and data processing equipment Records, valuable papers and other documents Fences, signs and other outdoor property Equipment breakdown Fire, storms, explosions, riot, strike, vandalism, vehicles, aircrafts, floods, earthquakes, volcanoes, building collapse and glass breakage Business Property Insurance: Professional liability insurance Products and completed operations Fire legal liability Medical payments Premises liability Employer’s liability insurance Employee benefits liability Employment-related practices liability

  6. ❖ Restaurant Design

  7. ❖ Snacks Mochi [Rice Cake] Dorayaki [Red Bean Pancake] Rakugan [Sweet Cake] Onigiri [Rice Balls]

  8. ❖ Snacks (cont.) Sakuramochi [Red Bean Rice Cake] Hanabiramochi Taiyaki [Fish-shaped Pancakes] Uirō [Steamed Mochi Cake]

  9. ❖ Snacks (cont.) Kuzumochi [Mochi Cake] Manjū [Steamed Cakes] Dango [Rice Dumplings] Namagashi [Fruit Jellies]

  10. ❖ Desserts Kakigōri [Shaved Ice] Strawberry Cake Monaka [Ice Cream Sandwich] Chocolate Cake

  11. ❖ Drinks Matcha [Green Tea] Bubble Tea Sake [Rice Wine] Ramune [Carbonated Soft Drink]

  12. ❖ THE END~!

  13. ❖ Credits ❖ Powerpoint: By Me Graphics: By Me Signage: By Me Song: “For You” by Azu Special thanks to the tech genius….me 

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