Technical study of the restaurant:

The museum restaurant as a project to be carried out in the Metropolitan Stadium is created to
the technical feasibility of theproductionand what happens in general, the assembly and equipment
inside the stadium, as a characteristic place of the city.

Elements to consider in the study:

Project location: As an entrepreneurial and innovative decision of the opening
from the museum restaurant inside the Roberto Meléndez metropolitan stadium, located in the
Murillo Avenue with Circunvalar. The location of the premises inside the stadium is to be determined.
in a high section of the stands, between the west and south, with a 360-degree view of the stadium,
with the authorization of the authorities that govern the regulations within the place, that is to say the
Mayor's Office of Barranquilla. The following aspects were considered for the location:

POPULATION OF Good Regular Bad

THE CITY

Size of X
population

Income from the X

population

ACCESS TO
STADIUM

Pedestrian flow X

Transport X
public

Ways of X
communication

Parking X
s

Competition X
direct

Competition X
indirect

COSTS

Supplies X
infrastructure X

Security X

Advertising X

Size of the premises: Taking into account to carry out the market study, for
estimation was made regarding the number of people that fit inside the stadium for
events, and compared to the attendance of a high-quality restaurant, yielding the
following estimates:
Bar: 3
Bar stools: 30
Mesas: 20
Sillas: 100
Integral kitchen
Bathrooms: 2

Warehouse: Dry and refrigerated areas

Area for museum: 2 halls
Maximum capacity restaurant: 30 tables and 150 chairs
The size of the establishment meets market requirements, taking into account that
it is a restaurant open to the city in general in which all kinds of
typical foods, national and international, and adjusted the prices to all strata.
Infrastructure of services:
Being a place of great recognition in the city, it has the services that
they satisfy the needs of the attendees, such as:
Electricity, Drinking water, Gas, Wifi service, access and communication routes, transportation
public.
Product design: Attached typical dishes from the coast, national and international.

Determination of the design of the plant, equipment, and materials: The requirement of
equipment, materials, and utensils are carried out infunctionfrom the production lines set by the
product list, also, buy the number ofmachines, equipment and tools with the
what must be counted to produce the product and provide the service both in days of tranquility
like on dates of sporting events, under the appropriate comfort services andeconomy.
Machinery and kitchen utensils: The machinery and equipment have been determined based on
of the process lines that the establishment has to offer in optimal conditions our
product catalog.
Requirements to be fulfilled for the activation of the restaurant under all regulations:
Mandatory requirements according to Decree 1879 of 2008.
Current commercial registration.
2. Sayco and Acimpro certificate.
3. Health concept.
4. National Tourism Register.
5. Use permits for space and/or rental from the Mayor's Office of Barranquilla: This permit covers others
regulations such as land use, noise intensity, hours, commercial activity.

Other mandatory requirements not stipulated in Decree 1879 of 2008

1. Technical concept of human security and fire protection.

2.Price list.
3.Registration in the RUT.
4. Food Handling Certificate.

See quotes for the aforementioned documents and certificates.

List of equipment with its elements, supplies, and utensils to be used in the restaurant
museum.

Refrigerators
Freezers
EQUIPMENT Sink,
Counters
Stoves
Ovens

Water jug
Beer glass
Cocktails
Beer
UTENSILS Bar Spoons
Jars
Napkin holders
Salt shakers
Ashtrays
Wine glasses
Coolers
 Spoons
Forks
Table knives
Flight attendants
Can openers.
Corkscrew.

30 Tables
120 Chairs
3 Bars
50 Display Frames
FURNITURE STORE Stained Glass
15 Stands
6 Televisions
Tablecloths
Curtains

KITCHEN UTENSILS Press potatoes

Round and square plates (Various)
sizes)
Frying pans
Uncle
measuring jars
Kitchen knives
Pots
Cutting boards
Electronic scale
Mortar
Condiment containers

The number of elements to be used in the museum restaurant is yet to be defined through the
market studies.
 Standard cost of the menu products: Standard costs are defined by consumption
of the ingredients involved in the food offered to the customer.

Direct variable costs have been determined based on the standard recipes of each
plate. See Annex: Standard Costs.

Organizational structure

Manager.
In charge of directing and controlling theresourcesboth technical and human personnel; with the
purpose of achieving the objectives in the promotion of this project.
Functions:
Control theserviceto the customer
Quality control
Financial Statement Analysis
Projections and marketing aspects
Profile:
 Cost management expert
Sense of vision for business opportunities
Effective and efficient management of resources
Professional education
Cashier.
Whose objective is the collection of cash paid by customers.
Functions:
Collection of money
Customer service
Reconciliation of accounts
Profile:
Timeavailable
Complementary courses
Professional education
Honesty
Bartender.
Service toclientand bar service, through the preparation of hot and cold drinks.
Functions:
Bar management
Inventory of liquors
Customer service at the bar
Procedures
Profile:
Concentration andcreativity.
Administrator.
In charge of the restaurant staff, addresses the concerns of employees and customers.
Supervises the ingredients, the preparation and presentation of the dishes, supervises theattentionto
client, is a support guide at the counter and coordinates theletterof the restaurant and cultural events
in the museum.
Functions:
Staff supervision
Event and banquet organization
Coordinate the kitchen and the dining room
Head ofPurchases.-
Person in charge of providing everythingclassof supplies to the restaurant for good performance of
the events, in addition, is responsible for processing thesuppliersexamining thequalityyprice;
Be aware of all the equipment and its functioning.
Functions:
Make the purchase orders
Control the inventories
Control of equipment expenditure
Provide all kinds of supplies
Profile:
Management of interpersonal relationships

Supplier management
Inventory Control
Captain of Waiters.
Control the arrival time and the development of the functions of the people under your charge, in this
case. To be attentive to the proper functioning of the dining room and to offer the customer an excellent
personalized attention.
Functions:
Monitor the performance of the waiters
Receive and attend to the customer

Inform the workers

Support the head of the plaza
Profile:
Skill factor
Agility
Tolerance
Good customs
Chef.
In charge of the preparation of thefoodrequest the supplies needed for the
restaurant event to the purchasing manager, and prepare theinventoryof the restaurant.

Functions:
Preparation of dishes in the kitchen.
Request supplies andproducts.
Prepare inventories.
Profile:
Availability for work
Talent in the kitchen
Handling of cuts
Courses in haute cuisine and basic cooking

Education: Secondary