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SUCCESS FACTORS OF LECHON MANOK BUSINESSES IN BARANGKA AND CONCEPCION

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IntroductionWhat was one time a particular juncture nutrient point has now become one of the most popular concern ventures in the state? LechonManok and liempo concern in the Philippines are shooting in about every corner. Some were developed into successful concern franchises and others went out of concern easy. Lechonmanok or roasted poulet is a lily-livered dish in several parts of the universe. most specifically Spain and its former colonial ownerships throughout the universe.

The word lechon originated from the Spanish term lechon ; that refers to a Suckling hog that is roasted.

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The LechonManok fad swept the state in the 1980’s. It was practically impossible for the ordinary citizen to go forth his place and arrive at any finish without seeing at least two viing lechonmanok booths in the streets. Cooked on a tongue. lechonmanok is so unlike rotisserie poulet. It has an olfactory property and gustatory sensation that it quintessentially Filipino. Ingredients for the lechonmanok: poulet. soy sauce. garlic pulverization.

Curcuma longa. lime juice. cooking oil. ginger. pandan leaves. banana leaves.

Then blend the soy sauce. salt. garlic pulverization. turmeric and lime juice. Rub the mixture all over the poulet. including the pit. Stuff the pit with the Allium sativum. ginger pieces and pandan foliages. Lechnonmanok is tasteful daintinesss that may people are purchasing today. Lechonmanok stands can be found in about every street in Metro Manila. With its delightful gustatory sensation. one can non defy the enticement of purchasing it

BACKGROUND OF THE STUDYIt has been three centuries long when Marikina was established in 1630 by the followings of St. Ignatius of Loyola. the Jesuit Orders who blazed the trail in pursuit of religious transmutation among the country’s dwellers. It was so called Barrio Jesus dela Pena in award of the Infant Child Jesus. It was besides during the same twelvemonth ( 1630 ) when the first Catholic mass was celebrated in the town of Barrio Jesus dela Pena. A municipality position was granted to the town in 1787 under the Province of Rizal with Don Benito Mendoza as its first Governadorcillo.

The Philippines had been under Spanish business for over 300 old ages. It is non surprising that a batch of Filipino dishes are derived from Spanish culinary art. Among this is lechonmanok. This merely means ‘suckling pig’ in Spanish. The whole procedure of lechonmanok involves easy roasting a whole hog in wood coal until the tegument is brown and crispy. Since roasting a whole hog can be boring. expensive and merely non practical for mundane ingestion. poulet ( manok ) has been a more feasible yet merely as delightful option.

Marikina metropolis is one of the top progressing metropoliss in Manila. Marikina City today is a multi-awarded metropolitan metropolis. frequently cited for its vivacious economic system. a highly-skilled and literate work force. an involved and enlightened concern community. and a antiphonal local authorities that puts a premium on administration. sustainable urban development and public service. The metropolis besides now boasts of hosting other large companies. multinationals and local. every bit good as taking exporting houses. There are a batch of concerns found in the metropolis one of those is lechonmanok concern.

Lechonmanok franchises in Marikina are spread intensively throughout the metropolis. There are several advantages that a lechonmanok concern offers a new entrant. One. he is free to take his market. Two. it is non hard to happen a good location for a franchise. Since grilled poulet merchandises are considered as a day-to-day consumable. any populated country is a good topographic point for a franchise. Third. the industry enjoys uninterrupted growing. Fourth. lechonmanok is prepared throughout the twelvemonth for any particular juncture. during festivals. and the vacations Conceptual Framework

Many first-time concern proprietors think that by merely puting an ad. clients will automatically flock to buy their merchandise. Some people learn about your innovation and seek it. merely out of wonder. But 100s of other possible clients may ne’er larn of your concern. The fiscal demand does non halt from paying the franchise fees and acquire a clasp of the initial utensils and equipment to get down the concern running. You have to keep a on the job capital to boom the concern. Be prepared with hard currency to run it to the full.

Take note that there is a lechonmanok and liempo concern merely around the corner. You might necessitate ample ammo to kill the competition. Location is really critical in lechonmanok and liempo concern in the Philippines. You might detect that the good 1s are already taken. Remember that an extra lechonmanok and liempo stall in the country do non intend extra concern. There is a inclination that you may be sliting the pie in footings of concern portion.

In add-on. the concern is easy replicated. When you discover a antic location. expect that others will follow suit. Management accomplishments are really of import when running one of those lechonmanok and liempo stables. You must cognize stock list direction and other cost control strategies to run on a net income. Lechonmanok and liempo concern in the Philippines is cost sensitive particularly that the monetary value of poulet and porc are inactive. Four P’s of Marketing

Describe Your MerchandiseTry to depict the benefits of your goods from your customer’s position. Stress its particular characteristics. Successful concern proprietors know or at least have an thought of what their clients what or expect from them. This type of expectancy can be helpful in constructing client satisfaction and trueness. Develop a Marketing Budget

Operating an effectual selling program requires money. so allocate financess from runing budget to cover advertisement & A ; promotional selling. Develop a selling budget based on the cost for the media you will utilize. and the cost for roll uping research informations and monitoring displacements in the market place. Describe Location ( Place )

Again. attempt to depict the location of the concern from your customer’s position. Describe its assets. the convenience. accessible transit. the safety facets. etc. Location should be built around your clients ; it should be accessible and should supply a sense of security. Develop Pricing Strategy

Although your pricing scheme may be based on others. you should analyze this program and the schemes used by rivals. That manner you will get a thorough apprehension of how to monetary value your merchandise. and you can find if your monetary values are in line with rivals and what accommodations you can do to convey them in line. The key to success is to hold a well-planned scheme. to set up your policies and to invariably supervise monetary values and runing costs to guarantee net incomes. Keep abreast of alterations in the market place because these alterations can impact your bottom line.

Reseach paradigm

STATEMENT OF THE PROBLEMThis survey will look into the success factors of LechonManok Businesses in Marikina City. Specifically it will seek reply to the undermentioned inquiry. 1. What are the strengths of the lechonmanok concern?

2. What are the failings of your lechonmanok concern?3. What are the possible chances you may meet holding a lechonmanok concern? 4. What are the possible menaces that lechonmanok concern may meet? 5. What are the selling schemes that you think effectual?

6. Is there a important difference among sentiment of the respondents sing the strengths and failings of the lechonmanok concern when grouped harmonizing to gender? 7. Is there a important difference among sentiment of the respondents sing the strengths and failings of the lechonmanok concern when grouped harmonizing to age? HYPOTHESIS OF THE STUDY

NULL HYPOTHESISThere is no important difference among sentiment of the respondents sing the strengths and failings of the lechon manok concern when grouped harmonizing to gender. There is no important difference among sentiment of the respondents sing the strengths and failings of the lechon manok concern when grouped harmonizing to age. ALTERNATIVE HYPOTHESIS

There is important difference among sentiment of the respondents sing the strengths and failings of the lechon manok concern when grouped harmonizing to gender. There is important difference among sentiment of the respondents sing the strengths and failings of the lechon manok concern when grouped harmonizing to age.

Significance of the StudyThe importance of this survey is to put to death a research about the LechongManok concern in Marikina City and will assist the people interested in this. This includes the followers:

For the Businessmen. to hold an thoughts and cognition in franchising like it’s non easy to raise a Franchise concern if you do non hold adequate money/capital. thoughts. information to cognize about the merchandise that will turn in the market and that will fulfill the demands and wants of the consumer. In this information it will assist the business communities to construct a concern Franchise.

For those who want to raise a concern. be prepared in pull offing a concern and to go successful in a concern chosen. For the following research worker. to hold an involvement about Franchising and to better the following research. In this research. it can pull the research worker to analyze this sort of concern. For the Readers. to give information about franchising. To cognize what are the Department of State and don’ts. advantages and disadvantages in franchising concern. In this research. one can acquire thoughts if of all time they want to construct a concern.

For those who are taking concern related classs. they can acquire a batch of thoughts and information about raising a concern. They can besides hold the thought in pull offing a concern. These researches besides give them information that will assist in their survey about concern that they can utilize in their future calling.

Scope and Limitation of the StudyThis research will concentrate on the undermentioned Lechon Manok Businesses viz. : Andok’s ; Baliwag ; Chooks to travel ; D’ Champ ; Hungry Juan ; Save more Lechon Manok ; Sr. Pedro.

The respondents are in our research are 69 clients and 16 employees of the said constitutions. DEFINITION OF TERMSAbreast Side by sideChicken henhouse is a edifice where female poulets are kept. Inside biddy houses are frequently nest boxes for egg-laying and perches on which the birds can kip. although henhouses for meat birds rarely have either of these characteristics. Chicken liver Contain a big sum of cholesterin. but it besides supplies healthy doses of many indispensable vitamins and minerals. Chicken stock Cooked meat. such as that staying on domestic fowl carcases. is frequently used along with the castanetss of the bird or articulation.

Charcoal grill A device that grill nutrient at high heat or to cook nutrient over a wood coal or wood fire Dressed chicken Dressed” ( mentioning to fowl ) means merely “ready for the oven” . Cleaned. plucked. visceras removed. washed. etc. Evaporated milk the terminal consequence is a dense. high Calorie milk that is normally fortified with vitamins A & A ; D. merely like fresh milk.

Gravy The sauce in Lechon Manok and the juice given off by the meat in cooking Kiosks Free standing. semi-permanent show or retail mercantile establishment. within a big retail constitution Quintessentially Of. associating to. or holding the nature of a ether ; being the most typical Roasted poulet That has been cooked in an oven or on a tongue or barbeque. or perchance pot-roasted in the pan on a stove-top.

Rotisserie A cookery contraption with a revolving tongue for roasting and barbequing meat. Split-roasted poulet They are frequently used to cook whole poulets or joints of assorted meats including beef and porc Tedious Tiresome by ground of length. awkwardness. or obtuseness ; drilling.

Turmeric Grows natural state ginger works in the woods of South and Southeast Asia. It is one of the cardinal ingredients in many Asiatic dishes.

Chapter IIREVIEW OF RELATED LITERATURE AND STUDIES

Related LITERATUREForeign LiteratureThe perfect joint pouletWhat are your tips for a perfect joint poulet? Is it all about the temperature. the fat – or do you hold a secret arm up your arms?

When. about two centuries after his decease. a man’s name is still common currency among the universes finest cheese traders. it’s safe to presume that. in his twenty-four hours. the chap had a just old appetency. And therefore. when Jean Anthelme Brillat-Savarin. 19th-century Gallic epicure – and the inspiration for the unfeasibly rich triple-cream cheese of the same name – describes the low poulet as a culinary space canvas. I’m inclined to listen. Viewed with the appropriate regard. even the simplest of poulet dishes. the joint. is revealed as a regular assortment of gastronomic potency.

Roast poulet might sound like an easy option. but really it’s a surprisingly hard thing to acquire right. which is why it’s frequently used by chefs as a trial for possible new recruits. The issue is non so much one of spirit – you get what you pay for in that section – but texture.

I need to check the secret of juicy meat and chip tegument before I can truly do the most of that delightful clean canvas of Brillat-Savarin’s. A speedy spiller of ‘perfect joint chicken’ formulas online suggests I’ve been a small dreamy in the yesteryear. Army for the liberation of rwanda from a five-minute season and stuff occupation. I’m expected to give two yearss to brining and drying the bird before it’s allowed anyplace near the oven. Not a opportunity: for me a joint is the coronating glorification of a lazy Sunday. and I’m non willing to pass the whole weekend break one’s backing over it. nevertheless dramatic the consequences.

I was delighted. hence. to happen a formula which demanded even less of me than I did of myself. Thomas Keller. California’s ace chef. has a appropriately mellow return on the perfect joint. Pre-heat the oven to 230?C. he says. Rinse the poulet. so dry it really good with paper towels. indoors and out: ‘the less it steams. the desiccant the heat – the better. ’ Season liberally indoors and out. so chuck it in the oven and “leave it entirely – I don’t basting it. I don’t add butter ; you can if you wish. but I feel this creates steam. which I don’t want. ”

Keller’s first jurisprudence of poulet tegument seems to be that dry = chip. so I take the autonomy of undoing the bird and go forthing it to stand for eight hours before cooking. in order to ostracize any lingering wet. I besides ignore his rinse instructions. on the footing that the Food Standards Agency advises against rinsing domestic fowl. which seems a happy alibi to cut my homework clip even further. In effect. it’s hardly three proceedingss from electric refrigerator to oven – my sort of cookery.

The consequences are surely promising: poulet figure one has turned a bright bronze that puts me in head of Peter Andre. The domestic fowl panel is visibly impressed. and launch at the blistered bird with relish. rupturing at its bronzed tegument like hungry foxes. They’re nem con enthusiastic. “That is good. ” Max mumbles. traveling in for a 2nd assisting. It’s with some trouble that I persuade him. and the others. to seek some of the meat beneath alternatively. “Bit chewy. ” is the general finding of fact.

To be honest. the meat beneath that dreamy exterior isn’t as horrifically dry as I’d feared. but we all agree that it lacks wet. Following! The 2nd formula. from cookery author Annie Bell. takes a wholly different tack. stealing in a cunning 10 infinitesimal poach before the bird goes into the oven. It’s a clever thought – poached poulet is famously lush – but a hazardous one excessively. given the importance of dry tegument for a crispy coating. In direct dispute of Keller’s prohibition on steam. every bit good as mizzling oil on to the poulet one time it’s been patted dry. I’m besides instructed to tip a twosome of millimeters of H2O into the roasting Sn before seting into the oven at 220?C for 40 proceedingss.

The resulting steam sets off the fire dismay. but the cooked bird is browner than I’d anticipated. presumptively because of the high cookery temperature. Although the instead elastic tegument attracts well less excitement. it still tastes reasonably good. and the meat beneath is wondrous juicy. Annie’s poaching fast one is decidedly a crowd-pleaser. with one of the panel claiming it’s the best joint poulet she’s of all time had. Next up is an entry from across the Channel. necessarily affecting lupus erythematosus goose fat.

I have to heat two tablespoons of it in a roasting Sn. and so brown poulet figure three on all sides. which takes some clip. as it keeps stealing from my tongs – presumptively the great Pierre Koffman has minions to make such things for him. It so goes into the oven at 180?C for 50 proceedingss. balanced precariously on one side. so the other. completing with 10 proceedingss on its dorsum. This silver perch is one high-maintenance bird: Koffman has me in and out of the oven turning and baste like an over attentive lover.

For all my solicitous attendings. nevertheless. the terminal consequence is unhappily pale – no betterments on the original pan colour – and the tegument is soft and oily.The inside may be pleasurably damp and stamp. but. after their initial letdown. the panel isn’t sold: Koffman may make a mean stuffed trotter. they mutter. but he should go forth the all right art of roasting to the pros. It’s clip to play my trump card. in the signifier of Simon Hopkinson.

Given that Roast Chicken and Other Narratives were one time voted the most utile cookery book of all clip. I reckon that if anyone’s an expert on the topic. it’s him. Under Simon’s tutelage the oven goes back up to 230?C and my penultimate victim is treated to a butter massage with a pursuer of lemon juice to assist her chip up. Then it’s into the oven for an initial 10-minute blast of heat. followed by 40 proceedingss at a somewhat more moderate 190?C. with an occasional basting to maintain things nice and moist. The terminal consequence looks reasonably good – lightly aureate – and smells unbelievable. The tegument. although undeniably less chip than Keller’s

benchmark. is helped in the spirit bets by the butter and lemon juice. and disappears about as rapidly. The meat. despite my best attempts with the Meleagris gallopavo baster. is undeniably below-par: even after a 20 minute remainder. it’s about every bit hempen as the dry-roasted bird. I’m non certainly where it went incorrect. but it did. Sorry Simon. Meanwhile. in the top oven. I’ve been fostering my concluding biddy. in the worryingly cool nest demanded by Matthew Fort.

His slow-cooked formula involves a really low oven. lemon juice. a small H2O and four and a half hours of patient turning while fending off unkind comments about its unpresentable visual aspect. I think my oven must travel instead lower than Matthew’s. because about six hours subsequently. I’m still fighting to hit the 62?C necessary to zonk any lurking bacteriums.

Desperate to travel to bed. I cheat and turn it up a small. from 50 to 80?C to promote things along. The meat thermometer is decidedly now vibrating somewhat east of the charming 60. so I crank the oven up to maximum. and butter and salt the pale bird. It doesn’t rather look natural. as Fort suggests. but it’s surely non shouting “eat me! ” either.

A 10-minute fast bake plant admirations nevertheless: reasonably crispy tegument ( still non rather Keller-esque. unhappily ) . and stamp. house flesh … it’s non perfect. but it’s non bad at all. Then I notice clearly pink juices pooling underneath the bird. Pushing seven hours is merely excessively long for me I’m afraid. Matthew. So. Keller’s dry and hot intervention is the key to wrinkle tegument. and pre-poaching gives pleasurably juicy meat – but the two methods are unhappily incompatible.

Given that there’s more flesh than tegument on your mean poulet. I’ll be following the poaching thought in future. but modifying Annie’s formula to include a concluding blast of heat. as advocated by Matthew Fort. to assist add some crunch.

The Secret Second Life of Kenny Rogers Roasters … in Asia

Kenny Rogers Roasters is one of several disused. tarnished or deceasing U. S. brands basking a 2nd and much more robust life in Asia. The concern. launched by Rogers and former KFC proprietor John Y. Brown. Jr. in Florida in 1991. went insolvent in 1998. It was bought by the fast-food company Nathan’s Famous. which in 2008 sold the full concatenation to its Asian franchiser. Malaysia-based Berjaya Roasters Sdn Bhd. That same twelvemonth. in an interview with the Raleigh News Observer. Kenny Rogers lamented. “You know. we hadthose small maize gems that really had maize in them. I miss that. ” By so — and still now — a lone eating house in Ontario. Calif. . was all that remained of 100s of American outstations.

But those who imagined they might ne’er once more partake of its chip drumsticks and countless sides — Kenny included — need merely take a trip across the Pacific. There are now near to 140 Kenny Rogers Roasters locations Asia-wide — and numeration. The Gambler’s botched raid into nutrient has been described as “one of the fastest turning eating house ironss along the Pacific Rim. ” Three old ages ago. Berjaya bought Kenny Rogers Roasters for $ 4 million ; entire gross for the last financial twelvemonth was over $ 100 million.

The concatenation. whose presence is strongest in Malaysia and the Philippines. will travel into southern China next. where it intends to spread out at the velocity that the Beijing airport’s newest terminal tongues out luggage. The first eating house to the country will open in early September and one hundred more are scheduled to follow over the following five old ages.

The family-style poulet restaurant is non entirely in happening another opportunity at success and popularity across the pool. The Spinelli Coffee Company trade name. which originated in San Francisco and whose U. S. shops have all been converted into Tully’s java stores. is alive and kicking in Singapore. China and Indonesia. The logo on its guideposts still bears the name of its hometown despite the fact that it no longer exists as a trade name at that place. Swensen’s. the California-born mom-and-pop ice pick concatenation. has twice every bit many Stationss in Singapore and one and a half times as many in China. as it has left in the States.

Even insouciant vesture retail merchant Esprit. founded in America. at one clip shuttered its U. S. operations and began spread outing in the East under the way of a new Asiatic proprietor. In other words. no American should number the favourite trade name of their young person dead until they’ve scoured the shopping promenades of Shanghai.

There are plentifulness of grounds for which enterprises that flounder at place canvas swimmingly overseas. By hanging on to their original names and nucleus offerings. U. S. -born companies are afforded a seal and credibleness associated with Western trade names in Asia. says undertaking director Elisabeth de Gramont of Shanghai market research house Jigsaw. At the same clip. though. “few people here know the context behind these trade names. so they can cast their luggage. ” she says. “They can more or less start from abrasion. ”

hypertext transfer protocol: //www. clip. com/time/world/article/0. 8599. 2084444. 00. html # ixzz2TG9b28kO

Local LiteratureEntrepreneur reinvents ‘street-side Lechon Manok

Frederick L. Cortes. nevertheless. idea of “Tiktilaok” as a trade name ( broiled chicken nutrient concatenation ) that’s more than merely a “chicken” when he founded it in 2002. Cortes’ passion for nutrient made him make up one’s mind to reinvent the street-side Lechon Manok into something better and universe category. “We started in 2002 merely following what other Lechon Manok sellers did. Followed the spirit and all but that flopped. ” said Cortes. Recognizing that making the same things those other sellers did will non work. Cortezs started reinventing his trade name by making precisely the antonym. “While others sell in the streets. I went to the promenade.

Others cook in grills we use an oven. Others sell in whole while we offer half and one-fourth sizes. And we went on to tap the flavored market. ” said Cortes. Their first promenade mercantile establishment opened in Robinsons Mall in 2003 get downing as a cart-type operation until clients started run alonging up. Merely a few old ages since it was created. Cortes’ sister-in-law Sally Y. Bun-an saw the potency of the trade name and decided to put on it through franchising. “She gave us her trust even when we were still get downing up.

She helped us a batch in enlargements. Now she is managing shop operations while my married woman Stephanie handles human resource direction. selling. And I sit as president of the company. ” said Cortes. Cortes said he believed in quality and value for money. which was the rule behind his success. They offer four spirits for their Lechon Manok which includes honey roasted. garlic. hot and spicy and particular which they sell at P210 for the whole. P110 for half and P65 for the one-fourth cut. Because Cortes is a wellness fan. he said that they don’t add monosodium glutamate or monosodium glutamate into their merchandises.

Despite their higher monetary values. Cortezs said that they still get a batch of clients even including foreign subjects who appreciate the quality of their merchandises and the criterion services that they offer. Cortezs said he would add four more mercantile establishments to his bing 24 Tiktilaok mercantile establishments. At present. they are merely offering franchise to household members but with their end to make 100 mercantile establishments by 2015 and travel international by 2020. they are now puting up everything to offer franchising besides to non-family members.

“We will carefully take our franchisees. We even tapped a company to make some psychological trials to our appliers so that we can be assured that they portion the same vision for our trade name. We are looking at 2013 to get down offering franchises to non-relative. ” said Cortes. Aside from mercantile establishment enlargements. they will besides be adding new merchandises like two more new spirits – curry and barbecue. “We will go on to bank on these qualities to turn and accomplish our ends to go a planetary trade name. ” said Cortes.

Father of Litson Manok’ portions success narrativeMANILA. Philippines – The adult male who is now dubbed as the “Father of Litson Manok” had his portion of letdowns when he foremost started out. But if Leonardo “Sandy” Javier Jr. . the proprietor and CEO of Andok’s Corporation. allowed letdowns to get the better of his passion. there wouldn’t be 300 Andok’s shops across the state today. Javier was at the head when the “litson Manok” ( roasted poulet ) fad in the Philippines began more than 20 old ages ago.

Back so. Javier said he did non hold the capital to get down a concern and he was forced to borrow 12 poulets from his mother’s friend to sell. As fortune would hold it. Javier merely sold two poulets.

However. the draw a bead oning enterpriser did non halt at that place.Unlike other enterprisers who had the capital to set up their ain concern. Javier struggled financially to jump-start his litson Manok stall. But this battle. Javier shared. is what inspired him to endeavor harder. Find your passion

Javier said he experimented with the ingredients to capture what we know today as the hallmark Andok’s gustatory sensation. From the 12 poulets he started with. Javier’s little stall along West Avenue in Quezon City boosted its day-to-day stock list to 80 poulets. “You will get down germinating. Magkakaroon ka ng passion. Hindi ka pwedeng magsayang ng oras at kapag ikaw ay nagkamali. tayo ay Taoist lang nagkakamali. pero you merely have to larn from your errors and maintain traveling. ” he said.

Determined and passionate. Javier continued to turn Andok’s. with its bill of fare spread outing to include porc chop. sinigang. fried poulet. Bicol express and sweets. hypertext transfer protocol: //www. abs-cbnnews. com/lifestyle/06/28/12/father-litson-manok-shares-success-story Foreign surveies

Anti-Cancer Recipes: Beware the Roasted ChickenPosted on July 20. 2012Yikes. I’m sorry to hold to state you this. but you might desire to reconsider Grandma’s cherished formula. Roasted poulet. it turns out. is more pro- than anti-cancerous. Here are two grounds why: 1/ When meats are cooked at high temperatures. the combination of protein. sugars and the creatine found in musculus produce carcinogenic compounds called HCAs ( short for heterocyclic amines—not to be confused with the PAHs that signifier when fats drip on the fires. which so pollute your food. ) The reaction seems to get down at about 300 grades F ; the higher the temp. the greater the contaminations.

The longer the cookery clip. ditto. And some animate beings seem more prone than others: Chicken has 100 times more HCAs than salmon. harmonizing to one survey. Another survey found that rotisserie poulet topped hot Canis familiariss. pepperoni. bacon and deli meats in HCAs. And the tegument of that rotisserie chicken–another yikes. It had tonss more HCAs than all the meats. For certain. HCAs cause malignant neoplastic disease in lab animate beings. And “diets high in HCAs from meat addition people’s hazard of tummy. chest and colon malignant neoplastic diseases. harmonizing to the National Cancer Institute. ” But to be absolutely honest. the grounds associating HCAs and malignant neoplastic disease in worlds is assorted. with some surveies demoing a connexion and others non.

Plus. nature does offer some protection: Marinate the poulet in rosemary infusion. Add garlic. fresh herbs. spices. All of these contain anti-oxidants that will assist protect against HCA formation in the first topographic point. 2/ But that doesn’t arrest the 2nd job with the beloved roasted poulet: the bed of fat merely underneath the tegument. Yes. the topographic point where you stuff those cloves of Allium sativum. the organic structure portion that renders the bird all juicy and tasty—It’s bad for you. It’s filled with a type of polyunsaturated omega 6 fat that’s extremely inflammatory–arachidonic acid. And the scientific discipline here is significant.

To cite a 2012 reappraisal: “Several recent epidemiologic surveies have found a positive association betweendietetic omega-6 PUFAs and chest malignant neoplastic disease hazard. ” Compare the poultry fat to that found in wild salmon–omega 3 fatty acids preponderantly. anti-inflammatory and a healthier option. Sure. Grandma was frequently right with her intuition. but “nutrigenomics”—the survey of how nutrition alters the look of genes—was non in her vocabulary. Nor was “anti-cancer. ” Ditch the roasted poulet. friends ; bake or poach skinless chests alternatively. We’re fortunate plenty to populate at a clip when scientific discipline shrieks for lifestyle picks.

hypertext transfer protocol: //eatandbeatcancer. wordpress. com/2012/07/20/anti-cancer-recipes-beware-the-roasted-chicken/ Roast poulet to warm the psyche

The No. 1 fast one to roasting poulet: Heat. For absolutely aureate tegument. bend on the convection puting on the oven. if you have one. or to the full heat the oven to 400 grades. For damp. allow the poulet swim foremost in a brackish solution of H2O. sugar and salt for a few hours before roasting. Then. for a fantastic olfactory property and elusive spirit. insert some paper-thin pieces of fresh lemon between the tegument and flesh and add a smattering of coriander to the pit.

Since the poulet takes a long clip in the oven. I figure I have clip to roast veggies excessively. I like to add a mixture straight to the roasting pan with the bird. This manner the vegetables benefit from the juicy pan juices ; merely be certain to stir them several times while they cook. Fresh scallion and aromatic fresh fennel best my criterion murphy and carrot odds and ends. The sweet scallion and crunchy fennel will caramelise and escalate in spirit with the long roasting clip.

To attach to the rich roasted poulet and veggies. I offer apparent broccoli flowerets. gently blanched or steamed to bright green. Base on balls sliced whole-grain baguette to wipe up up every spot of the lemony poulet spirit. Equally long as the oven is traveling. bake a batch of cocoa cherry peanut butter burgoo cookies. These have it all traveling on: oats. nuts. dried fruit and cocoa. Lemony roast poulet with caramelized fennel

Homework: 30 proceedingssSeawater: Several hoursCook: 1 1/2 hoursHelpings: 6Ingredients:? cup each: salt. sugar1 whole roasting poulet. about 5 lbs. giblets and cervix removed ? cup extra-virgin olive oil2 big scallions with most of the green. split lengthwise. good rinsed. cut into 1/2-inch pieces 2 big or 3 little fennel bulbs. fronds reserved. bulbs chopped into 1/2-inch pieces 2 little huffy lemons. really thinly sliced. seeded

1 handful fresh coriander1 teaspoon each: salt. dried marjoram? teaspoon newly land Piper nigrum1. Dissolve 1/4 cup each salt and sugar in 2 quarts of warm H2O in a big bowl or pot. Add the poulet and extra cool H2O if necessary to wholly submerse the poulet. Refrigerate covered at least 2 hours or up to overnight. Drain ; rinse poulet ; pat dry. 2. Heat oven to 375 grades. Pour 3 tablespoons oil into a big roasting pan. Add scallion and fennel ; mix good to surface with the oil. 3. Use your custodies to gently loosen the skin off from the flesh of the poulet. Steal the lemon pieces under the tegument on the dorsum and forepart of the poulet. Tuck the coriander into the lily-livered pit.

Sprinkle the salt. marjoram and Piper nigrum on all sides of the poulet. Drizzle with staying 1 tablespoon oil. Put the poulet on top of the veggies in the pan. 4. Roast the poulet. stirring the veggies around in the pan juices every 20 proceedingss or so. until the poulet is aureate and the juices run all the way when the thigh is pierced. 1 1/4 to 1 1/2 hours.

An instant-read thermometer inserted in the thickest portion of the thigh should register about 165 grades. 5. Gently transfer the poulet to a cutting board ; collapsible shelter with foil. Let remainder. 10 proceedingss. Meanwhile. skim and discard most of the fat from pan juices. Transfer pan juices and veggies to a functioning bowl ; season with salt. if needed.

6. Carve the poulet into functioning parts. Serve each with a generous spoonful of the veggies.

hypertext transfer protocol: //articles. chicagotribune. com/2013-02-06/features/sc-food-0201-dinner-chicken-20130206_1_chicken-cavity-roast-vegetables-chicken-and-vegetables LocalsurveiesA Survey on the Rate of Microbial Growth in Lechon ManokThe purposes of this undertaking are to find the rate of microbic growing in Lechon Manok and to cognize up to what clip. after cooking. it will still be considered comestible. The consequence of this undertaking will forestall the event of nutrient toxic condition caused by eating spoiled. Lechon Manok. The figure of micro-organisms per gm of the poulet meat was recorded every hr. for a span of 12 to 14 hours.

The microbic growing rate was determined by plotting the consequences on the graph. and by utilizing additive arrested development. The consequences show that the Lechon Manok is still comestible up to 7 to 9 hours of exposure after cooking at a temperature of 30 to 40 grades Celsius. Further survey on the effects of temperature and air pollution on the microbic growing rate in Lechon Manok is suggested.

MATERIALS AND METHODS

I. Heating Procedure

Five sets of experiment were conducted. All the five Lechon Manok used in the experiments were bought at the Andok’s Lechon House in Kamias. Quezon City Each Lechon Manok used was cooked for one hr at the Andok’s House. Further warming at a temperature of 30 to 40 grades Celsius was done in the school utilizing an option grill made of metal. II. Transportation of Microorganisms

A piece of meat was taken from the lechon manok and was placed inside a pre-weighed plastic container. The fictile container with the poulet meat was so weighed. The mass of the poulet meat was determined by deducting the mass of the plastic from the overall weight. The meat was so taken out and set inside a trial tubing incorporating 10 mol of alimentary stock. The trial tubing was so left for 30 proceedingss to let the transportation of micro-organisms from the meat to the alimentary stock.

After 30 proceedingss. a little sum of alimentary stock incorporating the micro-organism was transferred into an agar home base utilizing a 1 mol pipette. A different pipette was used for every replicate. and these pipettes was used for every replicate. and these pipettes were autoclaved. For the first six replicates. 0. 2 in of alimentary stock was straight transferred into the agar home base. For the last six replicates. 1 mol of alimentary stock was transferred into another trial tubing incorporating 10 mol of alimentary stock. Then from this trial tubing. 0. 2 mol of the medium was transferred into the agar home base. The dilution factor. or the multiplier. was so determined for each replicate.

After the transportation of the micro-organism into the agar home bases. the agar home bases were so stored for 24 hours. leting the growing of the microbic settlements. After 24 hours. the figure of settlements was so counted. and multiplied by the dilution factor. The ensuing value was so divided by the mass of the meat used. The concluding value is the CFU’s per gm of meat at that clip of vaccination. This procedure was repeated and applied for each of the replicates at a one hr interval. All the procedures were done aseptically to guarantee the truth of the consequences. hypertext transfer protocol: //edu-sciece. blogspot. com/2012/08/a-study-on-rate-of-microbial-growth-in. hypertext markup language

Chapter IIIRESEARCH METHODOLOGY

This chapter includes a treatment of the of import subjects on research techniques and methods for the survey. specifically the general methods employed the several respondents of the survey. the different beginnings of informations and the statistical techniques employed in the survey.

RESEARCH DESIGNThis survey will utilize the descriptive method. It describes the information that will be gathered through the study inquiry and unstructured interview of the respondents. The design will assist in giving sample deduction for farther research that relates to Lechon Manok Business penchants that will stress cardinal points that will clear up the content steps of the success in operating such concern.

The research workers opted to utilize this design sing the desire of the research workers to obtain first-hand information informations from the respondents and besides this method will be supplemented with informations coming from magazines. diaries. booklets and other research stuffs every bit good as other available informations beginning to explicate simple and directdecision and recommendations for the research survey. LOCATION OF THE STUDY

The survey will be conducted at Marikina City. There are 7 Lechon Manok concerns which will be the topic of the survey. Respondent of the surveyName of ConstitutionNo. of EmployeesNo. of clientsAndok’s Lechon Manok510Baliwag Lechon Manok atbp.330Chooks to travel230D’ Champ Lechon Manok atbp.125Hungry Juan312Save more Lechon Manok2100Sr. Pedro225Entire18232

Sampling PlanThe research workers will calculate the sample size utilizing the “Solving formula” :n= N1+ Ne2Where:N is the population sizeN is the sample sizeis the grade of fringy mistake

Employeesn= ___N____1+ Ne2= ___18 ____1+18 ( . 10 ) ^2

n = 15. 25

Customersn= ____N_____1+ Ne2= __232 ____1+232 ( . 10 ) ^2n= 69. 88

RESEARCH INSTRUMENTThe survey will utilize study questionnaires to garner pertinent informations. Furthermore. the research worker will besides utilize surveies related to the public presentation of a Lechon Manok concerns and will compare it to bing informations in order to supply decisions and competent recommendations. A self-administered structured questionnaires will be employed by the research workers so as to come up to with an analysis and rating of clients perceptual experience. The questionnaires will be distributed to the capable respondents.

The research instruments were made for the managers/employees which comprises the strengths and failings. oppurtunities. and menaces of their concern in which they have to rank utilizing ordinal numnbers. Factors on how effectual their selling schemes were besides included. On the other manus. questionnaire for the clients include their profile specifically their age and gender. Customer will take their replies from the given picks of the inquiries provided. They wll besides rank their perceptual experiences on why or why non they patronize nutrient franchise concern. Ranking of replies will besides utilize ordinal Numberss.

DATA Gathering PROCEDURESA missive from the research workers. endorsed by the Filipino School of Business Administration. Quezon City. will be given to the management/owner of the shop that requests to carry on the survey in the homeowner’s country. The research workers will personally administer and recover the questionnaires to the respondents as conducted by the research worker

STATISTICAL TREATMENT OF DATAThe information that will be gathered from the respondents through questionnaires will be tabulated. analyzed and interpreted. The research workers will do usage of the per centum and frequence distribution as statistical tools for informations analysis. Formula that will be used for the calculation of the simple per centum:

P = Percentagef = FrequencyN = Number of responses falling under peculiar class100 = invariablePhosphorus=

Ften100

Nitrogen

FrequencyIt is the existent figure of respondents to a specific inquiry or point in the questionnaire.

RankingIt is employed to find the order of diminishing the order or increasing the magnitude of the variables presented. This survey. the largest frequence shall be ranked 1 and the following largest frequences shall be ranked 2 and so on and so away. Additional Formula used:

Spearman’s FormulaRs=6?d2N ( n2-1 )Where: d2- the amount of the squared differences betweenn- Number of instancesRs- Spearman rank difference correlativity

Chi square FormulaX2= ( O-E ) 2Tocopherol

Where: x2 – Chi squareO- Observed respondentsE- Expected respondent

BibliographyA. BookChicken ”Collier’s Encyclopedia” 1971ed. vol. 6 p. 219Crisostomo. Ricardo M. . Pauda. Alicia L. ”Parts of the chicken” . General Science

B. News PaperHo. Abigail. “Avoiding Failure in Franchising. ”Filipino Daily Inquirer. Filipino Daily InquirerPrinting Company: Manila. 17 July 2009.

Salazar. Marlet. “Franchising for First Time Entrepreneur. ” Filipino Daily Inquirer. Filipino Daily InquirerPrinting Company: Manila. 25 June 2010.

C. Electronic Reference“Lechon Manok” 5 February 2005“Lechon Manok” 1 June 2005

Appendix 1Filipino SCHOOL OF BUSINESS ADMINISTRATION1029 AURORA BLVD. . QUEZON CITY

April 29. 2013

Dear Sir/Madam

We. the pupils of Fundamentalss of Research of Philippine School of Business Administration – Quezon City. are carry oning a survey sing the success factors of Lechon Manok concerns in Marikina City.

In this respect. delight allow us to see your constitution and interview your employees and clients.

Rest assured that all information to be gathered will be dealt with confidentiality and will be used for schoolroom intents merely.

Thank you and God bless.

Very respectfully yours.

Acosta. Robert Benedict

Caina. Jan Rian T.

Lachica. Janelle L.

Li. Risa Samantha C.

Villanueva. Mark Jason B.

Research workers

Noted by:

Dr. Emma R. GunoProfessor

Appendix 2

Filipino School of Business Administration1029- Aurora Blvd. Cubao. Q. C

Gender:MaleFemale:Age:20 and below21-3031-4041-5051 and aboveDirection: Rank the following given Businesss. ( 5 is the highest. 1 is the lowest ) Legend:5 -Highly Important4 – Moderate Important3 – Important2 – Least Important1 -Not Important

1. What could be your strengths to your rivals?

Reasons54321Quality service

Accessible location

Low-cost monetary value

Sanitized and clean shop

Convenient readying

2. What could be your failings to your rivals?

Reasons54321Poor quality service

Inaccessible location

Unaffordable monetary value

Untidy and ill sanitise shop

Inconvenient readying

3. What could be your chance?

Reasons54321Expand to a bigger shop

Modernization of engineering

Ramifying out

Large mark market

Increasing figure of population

4. What could be your menaces?

Reasons54321Health jeopardy

Economic crisis

Consumers behavior

Stiff competition

Rapid alteration of client involvement

5. What are your selling schemes that you think is effectual?

Reasons54321Referrals from regular clients

Online publicity and advertizements

Freebies and giveaways

Discounts

Open 24/7

Appendix 3

Filipino School of Business Administration1029- Aurora Blvd. Cubao. Q. C

Gender:MaleFemaleAge:20 and below21-3031-4041-5051 and aboveDirection: Rank the following given Businesss. ( 5 is the highest. 1 is the lowest ) Legend:5 –Highly Important4 — Moderate Important3 – Important2– Least Important1–Not Important1. How frequently do you travel to this shop?DailyWeeklyTwice a hebdomadMonthlyOccasionally

2. How many pieces do you purchase?Half poulet123More than 4

3. Why do you sponsor their merchandise?Reasons54321Quality service

Accessible location

Low-cost monetary value

Sanitized and clean shop

Convenient readying

4. Why do you non sponsor their merchandise?Reasons54321Poor quality service

Inaccessible location

Unaffordable monetary value

Untidy and ill sanitise shop

Inconvenient readying

Appendix 4

Cite this SUCCESS FACTORS OF LECHON MANOK BUSINESSES IN BARANGKA AND CONCEPCION

SUCCESS FACTORS OF LECHON MANOK BUSINESSES IN BARANGKA AND CONCEPCION. (2016, Nov 18). Retrieved from https://graduateway.com/success-factors-of-lechon-manok-businesses-in-barangka-and-concepcion-essay/

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