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TECHNICALTECHNICAL

ASPECTASPECT

TECHNICAL PRODUCTION DESCRIPTION

The product ion process of the burger pa t t ies , f ru i t shakes

and pota to f r ies are both capi ta l and labor in tensive . Capi ta l

in tensive because the process involves severa l machiner ies or

equipments tha t a re manual ly opera ted and are in the d isc re t ion

of a human ef for t which makes the product ion labor

concent ra ted a t the same t ime. From the suppl iers of raw

mater ia l s ( the vegetables pr imar i ly) , our workers wi l l be the

one cooking or the prepar ing the vege table pa t t ies .

Cons ider ing the na ture of our produc t , the manufac tur ing

process wi l l be on a by batch bas is . An equa l impor tance wi l l

be g iven to each pa t ty to ensure i t s qual i ty and tas te .

The requi red raw mater ia l s thereof are obta ined f rom the

f ru i t s and vegetable dealers in Metro Mani la . The business has

es tabl i shed par tnerships wi th these dealers to s tar t and develop

commitment and good business re la t ionship with them.

Agreements have been made wi th two deale rs so as not to be

dependent on a s ingle suppl ier . The buns wi l l be provided by a

par tner bakery , the The Baker’s Corner . A sole suppl ier of buns

wi l l be mainta ined to es tabl ish a unique and s ingle tas te of

buns .

Qual i ty cont ro ls wi l l be under taken s tar t ing f rom the

purchasing of mater ia ls , to the manufactur ing of the pat t ies and

unt i l the serving of f in ished products to the customers . The

purchasing of raw mater ia l s wi l l be done a t imely bas is . Each

purchase wi l l be based on s tandard requi rement us ing the EOQ

(Economic Order Quant i ty) method.

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Each type of the pa t t ies wi l l be manufactured d i f ferent ly .

The procedures wi l l be shown in th is aspect .

The ingredients wi l l a l so undergo thorough inspect ions to

ensure i t s qual i ty . F i rs t - in Firs t -out method wi l l be used in

consuming the raw mater ia l s inventory cons ider ing the na ture

of the mate r ia l s .

Purchasing of raw mate r ia l s wi l l be 2 to 3 t imes a week to

g ive a t tent ion to re la ted expendi tures . The company wi l l a l so

implement Jus t - in-Time method where in the vege table pa t t ies

are manufactured and del ivered based on expected demand to

be able to g ive cus tomers the most unsul l ied pat t ies whi le

lessening handl ing cos ts .

F in ished products wi l l a l so undergo f ina l qual i ty check to

ensure compl iance to the se t s tandards in te rms of qual i ty , ta s te

and heal th concerns . BFAD (Bureau of Food and Drugs)

Accredi ta t ion wi l l a l so be acqui red to s t rengthen the c la im on

the qual i ty of the products .

Shel f l i fe of the pat t ies ( f rom mixture to f in ished

produc t) , and raw mater ia l s are a l so es tabl i shed to ensure tha t

only qual i ty-products a re be ing of fered to the market .

A se t of product ion schedules of ac t iv i t ies are provided as

wel l to be able to meet the company’s product ion goals .

Product ions schedules are then prepared to be able to achieve

the expected sa les output of the vege table burgers a t a cer ta in

per iod. Las t ly , s tandards are se t to be able to serve the

customers much bet ter .

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PRODUCTION PROCESS

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Acquisition of raw materials from selected suppliers1 (Please refer to the Acquisition

process flow chart for more details.)

Cooking and Processing of necessary ingredients

depending on required texture and consistency

Packaging of Vegetable Patties in Plastic Containers

Storage of packed patties in freezers for the necessary time required or while it is

not yet needed.2

Delivery of Burger Patties to respective

branches on an Economic Order

Quantity (EOQ) or Just-In-Time(JIT)

Basis3

1 2

34

5

1 S u p p l i e r s :

B u n s - T h e B a k e r ’ s C o r n e r

A p o l i n a r i o C o r . , L a c u ñ a S t . ,

B a n g k a l , M a k a t i

V e g e t a b l e s & F r u i t s

R S R a n a F r u i t s & V e g e t a b l e D e a l e r

H a p p y V e g g i e s F r u i t s a n d

V e g e t a b l e D e a l e r

S a u c e s a n d o t h e r k i t c h e n n e e d s

P u r e g o l d L i b e r t a d

2 S h e l f l i f e

U n c o o k e d p a t t i e s - 4 t o 5 d a y s

C o o k e d P a t t i e s - 2 t o 3 h o u r s

3 D e l i v e r y S c h e d u l e

M o n d a y s t o S a t u r d a y s - e v e r y m o r n i n g

S a t u r d a y d e l i v e r y w i l l a l s o i n c l u d e t h e p a t t i e s

r e q u i r e d f o r S u n d a y o p e r a t i o n s .

Tofu patty

Potato Patty

Mongo Patty

Mushroom Patty

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Step 1 (5 mins)In a pan, heat about a tsp of oil and saute the onions until soft.Step 2 (15 mins) Cut 3/4 of the tofu into strips.Step 4 (3 mins)Transfer to a bowl and stir in all the other ingredients.Step 5(10 mins)Grate the remaining tofu and add it to this mixture.Step 6(35 mins)Stir until well mixed and then refrigerate for about 30 minutes.Step 7(30 mins)Divide this mixture into patties, pressing together well.Step 1 (20 mins)Peel the cooked potatoes, grate or mash the potatoes in a bowStep 2 (3 mins)Crumble the feta cheese into the mixtureStep 3 (3 mins)Mix all the ingredients really well and season to tasteStep 4 (10 mins)Let the mixture rest in the fridge for a few minutes.Step 5 (30 mins)Shape the burger patties into with a cutter or mould.Step 1 (5 mins)Rinse and drain mongo beans.Step 2 (2 mins)Add soaked mongo beans to 10 cups boiling water.Step 3 (30 mins)Turn heat to low to simmer with lid on until all the water is absorbed and beans are tender. Step 4 (12 mins) Using a food processor fitted with the "s" blade, process half ofthe mung beans until finely minced.Step 5 (10 mins)Add all other ingredients.Step 6(30 mins)With slightly oiled hands, shape into patties. Total: 2 hours (Note: Next batches will be 1h 10m due to 30m idle time of the previous batch)

Total: 1 hour 3 minutesStep 1 (10 mins)Detached mushroom head from the stem and set it aside.Step 2 (10 mins)Cut mushroom head into bite size.Step 3 (10 mins)Process mushroom stem and add all the other ingredients.Step 4 (30 mins)Let mixture stand in the fridge for about 30 minutes.Step 5 (30 mins)Form into patties. Total: 2 hours

Banana Blossom Patty

LABOR & MACHINE/ EQUIPMENT REQUIREMENTS

Per ProcedureProcedure Laborer Machine/Tools

Acquisition of Raw Materials

Purchaser*Please refer to Acquisition Process Shopping Bags, Cart

Actual Cooking Processors *Please refer to Recipés

Packaging Packager Plastic ContainersStorage Storage Personnel FreezerDelivery Delivery Boy Cart, Bags

Per Product

Vegetable BurgersProcedure Labo

rMachine/Tools

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Step 1 (15 mins)Remove outer covering of banana blossoms. Step 2 (30 mins)Pull together all Banana Blossoms and remove the tough part of the banana blossom. Tough part looks like a match inside the banana blossom. Step 3 (5 mins)Immediately immerse with water and drain.Step 4 (3 mins)Pour water and banana blossoms in a stock pot. Step 5 (30 mins)Bring to a full boil until banana blossoms are tender. Step 6 (14 mins)Wash with running water and drain. Using your hands, squeeze out thoroughly the excess water.Place in a deep bowl. Step 7 (5 mins)Add the remaining ingredients in the bowl. Mix well.Step 8 (30 mins)Make burger patties depending on the desired size of burger patty. Total: 1 hour 52 minutes

Getting of Patties Cook Freezer, TrayTurning on of Gas Range 1 Cook Gas RangeSpreading of Oil Cook Ladle, Gas RangeHeating of Oil Cook Gas RangeActual Cooking of Burger Cook Clipper/TongsGetting of Buns Cook TraySlicing of Buns Cook Long Knife, Skewed Knife Turning on of Gas Range 2 Cook Gas RangeToasting of Buns Cook Clipper/TongsGetting of Chopped Vegetables

Cook Tray, Plastic Container

Assembly of Burger Cook Clipper/Tongs, Sauce with ContainerPackaging Cook Tray, Wrapper

Fruit ShakeProcedure Labor Machine/ToolsPreparation of Fruits Sales Account Handler Knife, TrayMixing of Ingredients Sales Account Handler Mixer, Measuring Cup/SpoonsBlending of Fruits Sales Account Handler BlenderPreparation of Cups, Straws, Add-ons

Sales Account Handler Tray, Cups, Straw, Meas. Spoon

Assembly of Order Sales Account Handler Tray

Potato FriesProcedure Labor Machine/Tools

Peeling of Potatoes Cook and Other Free Laborers Peeler, TrayChopping of Potatoes Cook and Other Free Laborers Chopping Board, Knife, ContainerSoaking of Chopped

Potatoes Cook and Other Free Laborers Container

Draining of Potatoes Cook DrainerTurning on of Gas Range Cook Gas Range

Heating of Oil Cook LadleGetting of Chopped Potatoes Cook Tray

Deep Frying Cook Ladle, Drainer, Gas RangeDraining of Oil Cook Drainer

DURATION PER ITEM

Product ion Schedule (Vegetable Patt ies)

Item No. Description Completion Period*101 Tofu Burger Patty 1 min, 2s102 Mushroom Burger Patty 1 min, 2s103 Potato Burger Patty 37.8s104 Mongo Beans Burger Patty 1 min, 2s105 Banana Blossom Burger Patty 55.2s

* P e r p a t t y o n a t a r g e t q u o t a b a s i s

Actual Production* ( p l e a s e r e f e r t o t h e C r i t i c a l p a t h a n a l y s i s )

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Item No Description Completion Time201 Regular Burger –Tofu 37.45 s202 Regular Burger- Mushroom 37.45 s203 Regular Burger-Potato 37.45 s204 Regular Burger-Mongo 37.45 s205 Regular Burger-Banana Blossom 37.45 s301 Cheeseburger –Tofu 39.13 s302 Cheeseburger - Mushroom 39.13 s303 Cheeseburger -Potato 39.13 s304 Cheeseburger -Mongo 39.13 s305 Cheeseburger -Banana Blossom 39.13 s401 Double Cheeseburger –Tofu 54.21402 Double Cheeseburger - Mushroom 54.21403 Double Cheeseburger -Potato 54.21404 Double Cheeseburger -Mongo 54.21405 Double Cheeseburger -Banana Blossom 54.21501 Mega Burger –Tofu 59.92502 Mega Burger - Mushroom 59.92503 Mega Burger -Potato 59.92504 Mega Burger -Mongo 59.92505 Mega Burger -Banana Blossom 59.92601 Mango Shake-12oz 1 m, 20s602 Lemon Shake-12oz 1 m, 20s603 Banana Shake-12oz 1 m, 20s604 Orange Shake-12oz 1 m, 20s605 Apple Shake-12oz 1 m, 20s701 Mango Shake-16oz 1 m, 45s702 Lemon Shake-16oz 1 m, 45s703 Banana Shake-16oz 1 m, 45s704 Orange Shake-16oz 1 m, 45s705 Apple Shake-16oz 1 m, 45s801 Potato Fries- Regular 31s802 Potato Fries- Medium 41.33s803

Potato Fries- Large 1m, 1s

LABOR REQUIREMENT

PositionNo.

Chef 1Assistant Cooks 2Store Personnel* 6 (3 per shift)

Delivery Personnel 1

TOOLS/ MACHINERY REQUIREMENT

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*Burgers and Potato Fries are produced on a per batch-basis

*For Job Description and Specifications kindly refer to the Organizational Plan

QTY Tools/ Machinery Use Unit Cost Total Cost

4 Food Processor Necessary in mixing the ingredients. 8 000 32 000

4 Burger Grill with Deep Fryer

Necessary in the frying of patties and potato fries. 3 900 15 600

4 Blenders Necessary in the mixing and crushing of fruits and ice for the fruit shake. 3 200 12 800

3 Medium2 Small Chest Freezers Necessary in the storing of the patties and

fruits.10 600

8000 47 800

Other Cooking utensils*

Necessary in the manufacturing of the vegetable patties. 3 000

Total 111, 200*Cook ing u t ens i l s i nc l ude l ad l e s , t ongs and o the r mi n ima l t h ings ne eded in t he p roduc t i on

RAW MATERIALS REQUIREMENT

Raw Materials Cost Raw Materials CostApple 192/ box Mongo 80 / kilo

Banana 35/kg Oats 98.75/ kgBanana Blossom 25/ kilo Oil 40/ 1.5 Liters

Catsup 80.75/ gallon Onions 50/ kiloCheese 75/ 500 grams Orange 350/box

Chicken Cubes 25/ 250 grams Pepper 250/kgChinese Cabbage 25/ kilo Pickles 45/ 500 grams

Eggs 126/ Tray Pineapple 20/ pcFirm Tofu 30/ container Potatoes 40/ kilo

Flour 35/kilo Sago 10/ LiterGarlic 70/ kilo Salt 27.75/kgLemon 80/kilo Shiitake Mushroom 320/ kiloLettuce 100/ kilo Soy Sauce 38.89/ Liters

Malunggay 100/ bundle Sugar 40/ KiloMango 75/kg Tomatoes 55/ kilo

Mayonnaise 181.56/ Liters

TOTAL PRODUCTION COST         

Regular Burger Tofu Potato Mushroom Mongo Banana Blossom

Direct Material 12.67 14.30 17.70 16.89 13.56Direct Labor 2.17 1.79 2.22 2.22 2.38 FOH Expense 2.77 2.73 2.86 2.86 2.94 Total 17.60 18.83 22.77 21.96 18.89

         

Cheeseburger Tofu Potato Mushroom Mongo Banana Blossom

Direct Material 18.17 17.80 21.20 20.39 17.06Direct Labor 2.22 1.84 2.27 2.27 2.43

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FOH Expense 2.78 2.75 2.88 2.88 2.96 Total 23.17 22.40 26.34 25.53 22.45

         

Double Cheeseburger Tofu Potato Mushroom Mongo Banana Blossom

Direct Material 31.83 35.106 41.898 40.275 33.62Direct Labor 2.76 2.38 2.81 2.81 2.97 FOH Expense 3.09 2.76 3.27 3.06 2.76 Total 37.68 40.25 47.97 46.14 39.36

         

Mega Burger Tofu Potato Mushroom Mongo Banana Blossom

Direct Material 44.66 48.76 57.25 55.23 46.90Direct Labor 3.14 2.71 3.26 3.26 3.49FOH Expense 3.50 3.45 3.62 3.62 3.72 Total 51.31 54.91 64.13 62.10 54.11

         Fruit Shake 12 oz Mango Lemon Banana Orange Apple Direct Material 13.7 12.7 11.7 11.7 11.7Direct Labor 0.55 0.55 0.55 0.55 0.55FOH Expense 2.19 2.19 2.19 2.19 2.19 Total 16.44 15.44 14.44 14.44 14.44

         Fruit Shake 16 oz Mango Lemon Banana Orange Apple Direct Material 16.6 15.6 14.6 14.6 14.6Direct Labor 0.72 0.72 0.72 0.72 0.72FOH Expense 2.41 2.41 2.41 2.41 2.41 Total 19.73 18.73 17.73 17.73 17.73

Potato FriesPotato Fries

Regular

Potato Fries

Medium

Potato Fries Large

Direct Material 13.5 20.25 27Direct Labor 0.25 0.33 0.49FOH Expense 1.13 1.42 1.68 Total 14.88 22.00 29.17*based on gas, water and electricity requirement per batch/units per batch

OFFICE AND PLANT LAYOUT

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SNACK BAR LAYOUT

FACADE

Adminis t ra t ive Off ice and Plant Façade

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Top View Side View

Snack Bars ’ Façade

WASTE DISPOSAL SYSTEM

Greens and Buns wil l employ r ight measures in d isposing

was tes in i t s manufactur ing p lant , adminis t ra t ive off ices and

s tores .

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This is the façade of the first store. However, as expansion arises the other facades will be used. (Kindly refer to appendices pg xxx)

Trash b ins wi l l be proper ly labeled so as to segregate wastes

in to two ca tegor ies : b iodegradable and non-biodegradable . The

former wi l l inc lude f ru i t and vege table pee l ings , le f t -overs and

paper mater ia l s whi le the la t te r shal l per ta in to p las t ics ,

ce l lophanes , and t in cans used.

As a lessee of Wal termart -Makat i and the Ayala Tr iangle

Gardens , observance of the i r ru les and regula t ions prescr ibed in

connect ion wi th was te d isposal wi l l a l so be implemented. In

addi t ion , the company, be ing s i tua ted in the Ci ty of Makat i , wi l l

impose s t r ic t compl iance in observing Ci ty Ordinance No. 2003-

095 otherwise known as The Sol id Waste Management Code of the

Ci ty of Makat i . I t wi l l fo l low the ru les on proper s torage and

disposal s ta ted there in and the d ischarge and col lec t ion schedules

prescr ibed by the Ci ty , as wel l as wi th any ru les , implement ing

guidel ines , and sys tem of procedures subsequent ly i ssued in

connect ion wi th the ordinance .

QUALITY CONTROL SYSTEM

To ensure tha t products meet the requi red qual i ty , the

company shal l employ s t r ic t qual i ty cont ro l sys tem. This enta i l s

qual i ty checks in i ts products as wel l in i t s service .

Qual i ty shal l be observed s tar t ing f rom the sourc ing of raw

mater ia l s , through the product ion process , unt i l an end product i s

produced and se rved to cus tomers .

A. General Controls

The opera t ions manager shal l moni tor and conduct inspect ions

to ensure tha t qual i ty cont ro l procedures as wel l as proper

hygiene and sani ta t ions are fo l lowed in the manufactur ing

fac i l i ty and in snack bars .

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The Company sha l l ensure tha t i t s raw mater ia l s are only

sourced f rom i t s careful ly chosen suppl iers as ident i f ied in the

previous aspect of th is s tudy.

FIFO (Fi rs t In , Fi rs t out ) method and Jus t - In-Time basis wi l l

be adopted for inventor ies to be t te r fac i l i ta te qual i ty cont ro l

and reduce the r i sk of spoi lage . In l ine wi th th is , Economic

Order Quant i ty of a l l mater ia l s shal l be regula r ly moni tored .

B. Manufacturing Plant

Ski l led and knowledgeable chefs are employed to ensure tha t

pa t t ies a re cons is tent wi th the requi red qual i ty .

All persons enter ing the manufactur ing p lant especia l ly those

d i rec t ly involved in the product ion process sha l l wear ha i rnets ,

proper uni form, and observe proper sani ta t ion .

The chefs sha l l check the qual i ty of vegetables ordered upon

receip t .

Other mater ia l s such as sa l t , cooking oi l , and o thers sha l l be

s tored in a cool dry p lace .

Finished pat t ies awai t ing del ivery shal l be proper ly packed

and refr igera ted .

Each batch of pa t t ies shal l be inspected before de l ivery to

s tores .

C. Snack Bars

The head of sa les crew in every snack bar shal l inspect the

buns , f ru i t s , and pa t t ies upon receip t wi th respect to quant i ty

and qual i ty .

Suppl ies shal l be checked and recorded upon opening and

c los ing of s tores . This const i tu tes moni tor ing of quant i ty ,

qual i ty , and proper s torage . With respect to qual i ty , observance

of expira t ion shal l a l so be employed.

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The s tores shal l mainta in proper ref r igera t ion of pa t t ies and

s torage of o ther mate r ia l s to preserve i t s qual i ty .

Qual i ty in service i s a l so a concern . Every member of the sa les

crew is expected to provide a f r iendly a tmosphere in serving

the cus tomers . This would be observed by the head of the team.

There wi l l be monthly evaluat ions to be answered by a l l

members of the crew to be submit ted to the opera t ions manager .

Customers are a l so encouraged to g ive evaluat ions about

produc ts and service through the sugges t ion box a l ready

ment ioned in the market ing aspec t . These are to be submit ted

and evaluated by Opera t ions Manager every week.

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N o t e : T o s t r e n g t h e n i t s c l a i m o n t h e q u a l i t y o f i t s p r o d u c t s , t h e c o m p a n y w i l l b e a c q u i r i n g

B F A D , D O S T , a n d H A L A L a c c r e d i t a t i o n .