PDQ ObservationRoman CruzPia MirandaBob OrsenoMarlon Pizzaro
April 12, 2023
Group III1
Hot Pandesal
The Store
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Group III
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Store Layout / Location
Machinery
Manpower / Materials
April 12, 20233
Inputs
MoneyAdequacy of working capital/cash flowCAPEX RequiredOPEX BudgetAmount / Source of debt requirement
MANPOWER1.Qualification2.How Many3.Job Description4.Training5.Benefits6.Incentives7.Disciplining
MATERIALS Adequacy Supply – delivery Lead Time Quality Price Bill of Materials Inspection
MACHINERY Specs Maintenance/Lubrication Amount to spend Price Inspection Manuals Plant / Store Layout
Throughputs (Process / system)
That deliver PDQ/Satisfy needs and wants of customers
Output (Product / Service) Matching Outcome
(Pulls, processes inputs)
Price1.That the buyer is willing to buy2.That is competitive
Sold at P2.00ea.
Delivery1.On time
Peak and non-peak period is determined and ensure sufficient supplies.
2.In excellent conditionPandesal are kept in metal plates and customized glass cabinets to ensure right emulsion, size and fluffiness.
3.Nice packaging appearancePandesal are packed using biodegradable bag that is capable of absorbing moist.
Quality•As per customer specification•Is differentiated•Beats customer’s expectation•Beats competitive features
Pandesal are ensured fresh daily, fluffy with the right size and texture and taste.
Product - one of Filipinos staple food next to rice
Price- affordable. Sold at
P2.00ea
Promotion- Seasonal discount
Placement
Delighted Customer
More customers(that pulls output)
Quality Control
Supervision
5S
Kaizen Continued…
High Sales(Php10,000.00/
day)
High Sales(Php10,000.00/
day)
High Net Income
(Php2,500.00/day)
High Net Income
(Php2,500.00/day)
Manpower1.High school level2.4 (2 per 12hrs shift)3.Baker, Cashier4.Basic baking5.N/A6.N/A7.Through supervisionMaterialsBOM: Pre-mix, Malunggay flakes, kalabasa, bread crumbs, vanillaWeekly order and supplyQuality and Inspection: Pre-mix texture, smell, and shelf-life
MoneyCAPEX: Php 700,000.00OPEX: Php 7,497.00 /day
MachineryMixer and ovenMaintenance under franchise agreement
Throughput (Process / System)
Quality Control Bread are at ensured at constant weight @ 2g, fresh and fluffy.
Supervision Ensure staff clean attire and attitude and proper rest periods. Ensure clean workplace.
5S (Sort, Straighten, Shine, Standardize, Sustain) Sort – no unnecessary or hazardous materials. Safety objects
such as fire extinguishers, stoves, cleaning agents, etc are kept appropriately.
Straighten – machineries in right location, store and comfort rooms in right order.
Shine – workplace is kept clean, safe and organized at all times.
Standardize – bread quality is constantly monitored. Sustain – staff are self-responsible and disciplined.
Kaizen Attentive to customers’ feedbacks Researching for possible good vegetable mix – experimenting
on “ampalaya” pandesal Staff rotational duty and knowledge-transferring
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The End
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