Jollibee

History
Jollibee F. Cabahug branch was constructed
last December 26, 2007 by Jollibee Engineering.
In the past years, they have a good margin on sales
it is because of their competitors, the McDonalds
Sykes branch happened to have closed. Years later,
a Carenderia was constructed in front of the
Jollibee F. Cabahug. Their sales decreased but it
did not make a huge impact, because the
Carenderia is not competitive enough.

Mission-Vision

Mission
To serve great tasting food, bringing the joy of eating to everyone.

Vision
We are the best tasting QSR.
The most endearing brand...
that has ever been...
We will lead in product taste at all times...
We will provide FSC excellence
in every encounter...
Happiness in every moment...
By year 2020, with over 4,000 stores worldwide,
Jollibee is truly a GLOBAL BRAND. (And the Filipino will be admired
worldwide)

Average of Facilities

Air-conditioned: 4
Fly trap: 2
Tables inside the Dining area: 42 tables
Tables outside the Dining area: 6 tables
Chairs inside the Dining area: 84 chairs
Chairs outside the Dining area: 24 chairs
Toilet: 3
Source of water: MCWD, for drinking we have
filtered water.

-There are times when the store occur

machinery defects. In this case, the company is
force to allocate a budget for repairs.
-Wirings are exposed in the ceiling.

1. What is the core process?

-Food serving (subject is a fast-food restaurant)
2. How they measure the facility performance?
-The facility performance is measure through various activity and tools.
Store compliance to HACCP (hazard analysis critical control point)
Equipment Checklist
Product Standard Chart
Processes Checklist
Food Safety Checklist
Quality Audits both internal and external
3. What are their support services?
-We have various departments.
-Human Resources, Restaurant System, Quality Management, Finance and Accounting,
Training and Development, Engineering, IT, Purchasing (for external suppliers).
4. What are the support links to your process?
-Training and Development
-Restaurant System
-Quality Management

5. How do you manage the layout of your products?

-The international HACCP requirements are the basic foundation for products
layout.
HACCP Flow
Delivery Storage Cooking Assemble Serving
6. What are the safety measures in the store?
-During cleaning of floors in the dining production area, we have signage of wet
floor, we let other team members to wash and sanitize before entering into the
operations and conduct visiting or past control program twice a month.
7. Has the store undergone renovations or improvements? When? Why was the
renovation done? What was change?
-Yes, July 2010, repainting of the store. The changes were looks like a new store
again just like new built store.

8. Is the store capable of withstanding calamities like earthquakes, floods, and

typhoons? How?
-It is safe during calamities, because we are free standing store; we are not inside
mall like other store or besides big buildings. And we are also sure that this store
are in good condition and will not crack easily during earthquakes. And before it
was built, its in the plan that we assure the safety of the people.
9. Are you satisfied with performance of this store? Why?
-Yes, because we can hit the target that is given to us in terms of sales and FSC.
10. Do you think the store can still be improved? How?
-Yes, it can be still improved by building and expansion above to cater more
customers. And maintaining what is inside now.
11. Are there fire exits? Fire extinguishers? Where? How many?
-Yes, Yes, at the counter area, production area, cooking area, and in the crew room
and stock room area.

Recommendation
In order for the company to save on
repairs, they must have a preventive
maintenance once in a while. Restrictions in
the work area should be improved so that the
crew members can move easily, thus reducing
delays in customer orders.