TACORICO

Organizational DevelopmentIntervention
Plan in EDP OperationSubmitted to the Instructor
ofTotalQuality Management, Department of Management
Cavite State University
Cavite City Campus

In partial fulfillment
of the requirements for the subject
BMGT 26: Total Quality Management

JERALD SANTIAGO
LINELLE CORDOVA
JHONALYN M. MALUMAY
BSBM-3B / #14 #04
nd
2 Semester, AY 2018-2019
 Republic of the Philippines
CAVITE STATE UNIVERSITY
CAVITE CITY CAMPUS

DEPARTMENT OF MANAGEMENT
Business Management Unit

Author: Jerald Santiago, Linelle Cordova, JhonalynMalumay

Title: THE ORGANIZATIONAL INTERVENTION PLAN ON

THE TACORICO

Type of Study:INTERVENTION PLAN

SUBMITTED TO:

VICTORIANO N. RODIL, DVM, MGM

Instructor Date:_______
 BIOGRAPHICAL DATA

Jhonalyn M. Malumay was residing at 312 M.Reyes Street, San Antonio, Cavite

City. She was born on September 13, 1996 at Cavite City. She is the third daughter of

Mr. Zosimo D. Malumay and Mrs. Josephine M. Malumay, her siblings are John Henry

Malumay, JhovielynMalumay and Jhon Phillip Malumay. She finished her primary

education at Manuel Rojas Elementary Schoolin San Roque, Cavite City in 2008 and

graduated at secondary level at Cavite National High School located in Chief E. Martin,

Cavite City on April 2012. After graduating in high school she did not pursue her studies

and worked as a cashier in public market. She continued her studies after 5 years of

working and she is now enrolled in Cavite State University-Cavite City campus as a

Business Management major in marketing student.

In her high school year, Jhonalyn M. Malumay was very active in participating on

church activities and at a very young age, she works as a sales lady, cashier and factory

worker.

.
 Jerald Z Santiago was residing at 62M brgyTreceMartirez Street, Samontepark

Cavite City. He was born on September 14, 1992 at PulilanBulacan. He is the second son

of Mr. Ronaldo Santiago and Mrs. Imelda Santiago her siblings are Jerome Santiago and

Jovyann Santiago and Jolina Santiago He finished her primary education at Manuel Rojas

Elementary Schoolin San Roque, Cavite City in 2008 and graduated at secondary level at

Cavite National High School located in Chief E. Martin, Cavite City on April 2012. After

graduating in high school He did not pursue her studies and worked as a bagger in emilus

mart and become ah team leader . He continued her studies after 5 years of working and

He is now enrolled in Cavite State University-Cavite City campus as a Business

Management major in marketing student.

Linelle C. Cordova is 20 years old, residing at Cavite City, and is now currently enrolled

in Cavite State University- Cavite City Campus taking a Bachelor of Science Major in

Marketing. A 3rd year college student. She has two siblings named Lianne Cordova and

Leireel Cordova. Her mother name is Ronellia Cordova and her Father is Angelito

Cordova.

She finished her Secondary Level in Cavite National Highschool in the year 2014.

After her highschool graduation she is not able to step on college because of financial

problem, she seek job right after her graduation and luckily, she became a barista of a

milktea shop (ochado) at cavite city for 8months

 TABLE OF CONTENTS

Page

BIOGRAPHICAL DATA* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iii

LIST OF TABLES* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iv

LIST OF FIGURES* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v

LIST OF APPENDICES* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vi

INTRODUCTION

Rationale on the conduct ODIP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Objectives of ODIP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Time and Place of the Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Scope and Limitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

METHODOLOGY

Collection of Data. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Channel for Intervention . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Process Mapping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Paper Trailing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ESTABLISHMENT OF POINTS OF INTERVENTION

Historical Background . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Personalities involved in the establishment of the business . . . . . . . . . . . . . . . . . . . . .

Market Aspect. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Technical and production Aspect. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Organization and Management Aspect. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Financial Aspect . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cost of Quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PROCESS MAP &PAPER TRAIL ANALYSIS

Potential Problems Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Appropriate Control Measures on PPI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SUMMARY* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

CONCLUSION* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

RECOMMENDATIONS* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

REFERENCES* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

APPENDICES* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
 INTRODUCTION

Organization development intervention plan are carefully designed activities or

interventions to help a team, department, or organizations to achieve a goal or solve a

problem. A set of sequenced, planned actions or events intended to help an organization

to increase its effectiveness. Organizational development intervention plan will help an

organization to determine what will be the problem in the future, and how could they fix

the problem quickly. Some of the small businesses are easily get bankrupt because of

lack of knowledge about organizational development plan, small or large companies must

have their organizational development intervention plan. To prevent the bankruptcy there

are some criteria for effective intervention plan; the Extent to which it (the Intervention)

fits the needs of the organization, the degree to which it is based on causal knowledge of

intended outcomes, the extent to which the OD intervention transfers change-

management competence to organization members.

Rationale on the conduct ODIP

The main reason for this proposal is to help future entrepreneurs to identify what

problem will be they facing on their business. In order to determine the right path for the

achievements, the entrepreneur need to continually analyze what should be he/she needs

to do to improve the operation of their business and management.

Objectives of ODIP

 For the future entrepreneurs to be familiarize to the flow chart of the business

 To identify what would be the future problem that may encounter of the business

owners.

 To easily resolve the problem and decrease the expenses of the company

Time and Place of the Study

Intervention plan was conducted at Cavite State University Cavite City Campus.

From second week of February 2019 to april 2019.

Scope and Limitation

The study covered the development and intervention, and performance of

TacoRico of Cavite State University Cavite City Campus AY. 2018 who pursued his

dream to be a sole proprietor in the future with the help of Enterprise Development

Project (EDP). The study focused only on tracing the development and intervention and

performance of TacoRico.

METHODOLOGY

This chapter presents the methodology that will be used in this study and will

include the discussion of related literature, philosophy and source of data.

Collection of Data

The primary used data was the manuscript given by the owner of Tacorico and

through asking questions from the owner and the employee. Secondary data was obtained

from the internet.

Channel for Intervention

Tacorico offered product that is made only by the owner and all the process are

shoulder by the owner including the production, marketing, financial process. There will

be a possibility that problems or delay may occur since the entrepreneur are making all

the process alone, there will be times that he cannot assure that he can give all his time in

making sure that the process will be done in time since there is no one to help him. It may

consume so much time and effort for the process to be done, additional thing to consider

that may affect the process is he has work to do to support his family. He can do the

process alone but the entrepreneur cannot assure the quality of the product. The owners

employee is the one who is selling the product since the owner has 1 employee to rely on

he cannot assure that the employee will be always present and if there will be times that

he cannot make it, it will be a problem because the time, the process and money

consumed to finalize the product will be all in waste.

Financial Flow/ Paper Trail- Procurement on Production Activities

Appendix table 2. Paper Trail- Procurement on Production Activities

Activity Person responsible Document Expected output
Canvass of needed Purchaser officer Canvass sheet Identified items for
items based from replenishment for
inventory level RIV preparation
Preparation of RIV/ PO PO for endorsement
purchase Order to the cashier
(PO) based from
Requisition Issue
Voucher
Preparation and Cashier Disbursement Cash advance for
issuance of cash voucher procurement of
advance requested items
Present the Purchaser Purchase receipt Deliver the purchase
purchase receipt of receipt to
requested items bookkeeper

Financial Flow/ Paper Trail- Receiving payment from customers

Appendix table 3. Paper Trail- Receiving payment from customers

Activity Person responsible Document Expected output
Receive the Cashier Purchase Receipt Identified items
payment of purchase and
customer and duplicate the
prepare the purchase receipt
purchase
Record the purchase Cashier Bin Card inventory Updated Bin card
item. inventory

ESTABLISHMENT OF POINTS OF INTERVENTION

Historical Background

Enrico M. Concepcion, owner of TacoRico conducted this entrepreneurial project

last September 1, 2018 until December 1, 2018. The business was located at Muralla, P.N

Cavite City. The starting capital was Php30, 000. TacoRico was derived from the core

product of the business and the owner’s name. TacoRico is under the food service

industry, which means that the business outlet serves snacks for immediate consumption

on site (food away from home). This industry includes restaurants, school and hospital

cafeterias, catering operations, food carts, and many other formats.

TacoRico is a sole proprietor business that is owned and manage by single person.

It offers different flavors of Tacos such as; Taco la Primero (ground pork original flavor),
Taco la Cerdo Curry (ground pork curry flavor), Taco la Barriga (sisig pork belly).

Customers can also avail combo snacks like Taco con Jugo Uno (ground pork original

flavor + any juice), Taco con Jugo Dos (ground pork curry flavour + any juice) and Taco

con JugoTres (sisig pork belly + any juice).

TacoRico promotes thru the use of signages and social media. Two signageswas

provided for the enterprise, first is for the logo for the food cart and second is the menu

list of TacoRico. Overall, the TacoRico satisfies their customer. Customers obviously

enjoy the Tacos they eat and also thru some interviews customers were happy that with

the service and food.

Personalities involved in the establishment of the business

Enrico M. Concepcion is the only person that establish the business.

Market Aspect

Marketing is considered the most important area in a business because it describes

market situation where the product can be identified through demand analysis.

Product

The core product of TacoRico is tacos which comes with different flavors. Tacos

is defined by Merriam Webster as fried tortilla that is folded or rolled and stuffed with a

mixture (as of seasoned meat, cheese, and lettuce. Taco la Primero (gound pork original

flavor), Taco la Cerdo Curry (ground pork curry flavor) and Taco la Barriga (sisig pork

belly) together with drinks like Azul (blue lemonade) and Rojo (strawberry red iced tea).

Customers can also avail combo meals like Taco con Jugo Uno (ground pork original

flavor + blue lemonade or strawberry red iced tea), Taco con Jugo Dos (ground pork
curry flavor + blue lemonade or strawberry red iced tea) and Taco con JugoTres (sisig

pork belly + blue lemonade or strawberry red iced tea) was the flavors of tacos.

Figure 1. Taco la Primero (ground pork original flavor)

Figure 2. Taco la Cerdo Curry (ground pork curry flavor)

Figure 3. Taco la Barriga (sisig pork belly)

Technical and Production Aspect

Production Process and Flow

Contact
Supplier
Purchase
of raw
Inventory
ingredie
nts

Cleaning and
Selling of Storing of
Product Raw
Ingredients

Preparat
Cooking
ion of
Procedu
Ingredie
re
nts
Figure 5. Process Flow

1. Contact Supplier – the proprietor will contact his suppliers, one of the supplier

of his main ingredients is his friend so the proprietor can ask his supplier to

reserve his orders and pick it up later.

2. Purchase of raw ingredients – the proprietor will buy and pick up his reserved

orders from his suppliers and check the quality of the raw ingredients to ensure

that all the produce items are fresh and to avoid unfair trade practices.

3. Cleaning and Storing of Raw Ingredients – raw ingredients must be clean first

and store at fridge to avoid accumulation of hazardous bacteria that can be really

harmful for the consumers. It will be stored for and get ready for the next day for

the proprietor avoid the hassle in preparing what he need to cook.

4. Preparation of Ingredients – when it is needed to be cook, frozen ingredients

must be thaw out and get ready for cooking. The proprietor also chop all the

ingredients and prepare the sauces need for the tacos.

5. Cooking Procedure –TacoRico ingredients has standard cooking procedure to

ensure the taste and quality of the product.

Since there are different flavor the cooking procedure differs depend on the

flavor ingredients being cooked. Examples are:

Taco la Primero (ground pork original flavor) – simply as stir-fry ground

pork with garlic and onion but with a twist of liquid seasoning and soy sauce.

Ingredients:

 1kg ground pork

  onion

 garlic

 cooking oil

 salt and pepper

 liquid seasoning

 soy sauce

Procedure:

- grind the boneless pork shoulder or pork butt (or can buy already ground

in the market supplier)

- saute finely chopped garlic and onion.

- add ground pork and season with salt and pepper.

- Add in the 2 tbsp of liquid seasoning and 2 tbsp of soy sauce in half-way

of cooking.

- wait for the ground pork to be cook thoroughly.

Taco la Cerdo Curry (ground pork curry flavor) – same as the ground pork

original flavor but this flavor has a touch of curry powder.

Ingredients:

 1kg ground pork

 onion

 garlic

 cooking oil
  salt and pepper

 liquid seasoning

 soy sauce

 curry powder

Procedure:

- grind the boneless pork shoulder or pork butt (or can buy already ground

in the market supplier)

- saute finely chopped garlic and onion.

- add ground pork and season with salt and pepper.

- Add curry powder.

- add in the 2 tbsp of liquid seasoning and 2 tbsp of soy sauce in half-way of

cooking.

- wait for the ground pork to be cook thoroughly.

Taco la Barriga (sisig pork belly) – boiled and deep-fried pork belly that are

chopped thoroughly and mixed with onions, soy sauce, liquid seasoning and

seasoned with salt and pepper.

Ingredients:

 1kg pork belly

 onion

 water

 soy sauce
  liquid seasoning

 cooking oil

 salt and pepper

Procedure:

- wash the pork belly with clean water.

- boil the pork belly for 20-30 minutes, add salt and soy sauce.

- after boiling, thrust the pork belly with fork many times skin side, then

rest after.

- next, deep fry the pork belly skin side down and skin side up until golden

brown then rest.

- chop the pork belly finely.

- add finely chopped onion.

- mixed with soy sauce, salt and pepper.

6. Selling of the product – after the cooking process, the cooked ingredients that is

needed for the product will be put on a stainless tray, each flavor of tacos and

other ingredients will be put on a different stainless tray that will be placed too in

the food cart to look tidy for the customers.

7. Inventory – before the seller returned the food cart to the owner`s house, he will

do some inventory of the items, he will list down if there is any need to replenish

supplies and he will show the record book to the owner to determine how many

products are sold.

Organization and Management Aspect

TacoRico is a sole proprietorship type of business, which is owned and registered

to the name of a single person only, and the owner is the overall in-charge in the business

operation. Since the owner is in charge in over-all business operation he/she has duties

and responsibilities that needs to be followed

Owner`s Duties and Responsibilities

1. The owner is in charge in the marketing activities such as;

 Accenting customer relation and market the product in social

media.

 Developing marketing strategies for the business.

 Preparing and planning of all promotional material to maximise

awareness of customers.

2. The owner is also in charge for the production process

 Cooks and manage the quality of the product from raw to finish

product.

 Checks the stocks of main ingredient needed for cooking.

3. The owner is responsible for procuring necessities for the business

 Researching where the direct and indirect ingredients will be

gather.

 Communicating the suppliers of the necessities of the business.

4. The owner will do the financing activities

 Managing sales and profit of the business.

 Recording of financial data of the business.

  Keeping the financial assets of the business.

5. The owner is also responsible in selling specifically he is responsible

for:

 Selling the products to the customers.

 Recording the sales of the business on a daily basis.

 Repairing and maintenance of the food cart of the business.

 Janitorial duties after the business hours.

Financial Aspect

The starting capital of TacoRico was Php30, 000, this was used in purchasing the

starting ingredients (raw ingredients), equipments and supplies and other miscellaneous

expenses.
Cost of Quality

Table 1. Costing of Taco la Primero (ground pork original flavor)

TACO LA PRIMERO COSTING

DIRECT COST QTY ACQUISITION COST YIELD UNIT COST
ground pork 1kg 200.00 30 6.67
salt 250g 15.00 750 0.02
pepper 20g 13.85 600 0.02
garlic 1pc 3.33 90 0.04
onion 1pc 3.33 60 0.06
soy sauce 1L 35.00 1000 0.03
liquid seasoning 500ml 124.00 1000 0.12
cabbage 1kg 20.00 50 0.40
taco shell (soft/crispy) 1pc 6.50 1 6.50
mayonnaise 220g 70.15 88 0.80
catsup 220g 9.00 88 0.10
cheese 200g 42.40 40 1.06
TOTAL 15.82
INDIRECT COST QTY ACQUISITION COST YIELD UNIT COST
packaging (greaseproof paper) 1pc 1.00 1 1.00
plastic 100pcs 12.00 100 0.12
TOTAL 1.12
DIRECT LABOR COST QTY ACQUISITION COST YIELD UNIT COST
owner (cook) 1 200.000 180 1.11
TOTAL 1.11
OVERHEAD COST QTY ACQUISITION COST YIELD UNIT COST
cooking oil 70L 70.00 1000 0.07
LPG 11kg 537.00 660 0.81
TOTAL 0.88
OVERALL TOTAL 18.93

UNIT COST MARK UP PRICE MARK UP PERCENTAGE SELLING PRICE

18.93 11.07 60% 30.00
Table 2. Costing of Taco la Cerdo Curry (ground pork curry flavor)

TACO LA CERDO CURRY COSTING

DIRECT COST QTY ACQUISITION COST YIELD UNIT COST
ground pork 1kg 200.00 30 6.67
salt 250g 15.00 750 0.02
pepper 20g 13.85 600 0.02
garlic 1pc 3.33 90 0.04
onion 1pc 3.33 60 0.06
soy sauce 1L 35.00 1000 0.03
liquid seasoning 500ml 124.00 1000 0.12
cabbage 1kg 20.00 50 0.40
taco shell (soft/crispy) 1pc 6.50 1 6.50
mayonnaise 220g 70.15 88 0.80
catsup 220g 9.00 88 0.10
cheese 200g 42.40 40 1.06
curry powder 500g 23.00 100 0.23
TOTAL 16.05
INDIRECT COST QTY ACQUISITION COST YIELD UNIT COST
packaging (greaseproof paper) 1pc 1.00 1 1.00
plastic 100pcs 12.00 100 0.12
TOTAL 1.12
DIRECT LABOR COST QTY ACQUISITION COST YIELD UNIT COST
owner (cook) 1 200.000 180 1.11
TOTAL 1.11
OVERHEAD COST QTY ACQUISITION COST YIELD UNIT COST
cooking oil 70L 70.00 1000 0.07
LPG 11kg 537.00 660 0.81
TOTAL 0.88
OVERALL TOTAL 19.16

UNIT COST MARK UP PRICE MARK UP PERCENTAGE SELLING PRICE

19.16 11.84 58% 30.00
Table 3. Costing of Taco la Barriga (sisig pork belly)

TACO LA BARRIGA COSTING

DIRECT COST QTY ACQUISITION COST YIELD UNIT COST
pork belly 1kg 220.00 30 7.33
salt 250g 15.00 750 0.02
pepper 20g 13.85 600 0.02
onion 1pc 3.33 60 0.06
soy sauce 1L 35.00 1000 0.03
liquid seasoning 500ml 124.00 1000 0.12
cabbage 1kg 20.00 50 0.40
taco shell (soft/crispy) 1pc 6.50 1 6.50
mayonnaise 220g 70.15 88 0.80
calamansi 2pcs 2.00 88 0.02
cheese 200g 42.40 176 0.24
garlic 1pc 3.33 88 0.04
TOTAL 15.58
INDIRECT COST QTY ACQUISITION COST YIELD UNIT COST
packaging (greaseproof paper) 1pc 1.00 1 1.00
plastic 100pcs 12.00 100 0.12
TOTAL 1.12
DIRECT LABOR COST QTY ACQUISITION COST YIELD UNIT COST
owner (cook) 1 200.000 180 1.11
TOTAL 1.11
OVERHEAD COST QTY ACQUISITION COST YIELD UNIT COST
cooking oil 70L 70.00 1000 0.07
LPG 11kg 537.00 660 0.81
TOTAL 0.88
OVERALL TOTAL 18.69

UNIT COST MARK UP PRICE MARK UP PERCENTAGE SELLING PRICE

18.69 11.31 61% 30.00
Table 4. Costing of Azul (blue lemonade)

AZUL COSTING
DIRECT COST QTY ACQUISITION COST YIELD UNIT COST
blue lemonade 1 pack (8L) 165 34 4.85
water 5gallons 20 80 0.25
crushed ice 5kg 50 34 1.47
TOTAL 6.57
INDIRECT COST QTY ACQUISITION COST YIELD UNIT COST
plastic cups (8oz.) 100pcs 55 100 0.55
TOTAL 0.55
DIRECT LABOR COST
owner (cook) 1 200 136 1.47
TOTAL 1.47
OVERALL TOTAL 8.59

UNIT COST MARK UP PRICE MARK UP PERCENTAGE SELLING PRICE

8.59 1.41 16% 10.00

Table 5. Costing of Rojo (strawberry red iced tea)

ROJO COSTING
DIRECT COST QTY ACQUISITION COST YIELD UNIT COST
strawberry red iced tea 1 pack (8L) 165 34 4.85
water 5gallons 20 80 0.25
crushed ice 5kg 50 34 1.47
TOTAL 6.57
INDIRECT COST QTY ACQUISITION COST YIELD UNIT COST
plastic cups (8oz.) 100pcs 55 100 0.55
TOTAL 0.55
DIRECT LABOR COST
owner (cook) 1 200 136 1.47
TOTAL 1.47
OVERALL TOTAL 8.59

UNIT COST MARK UP PRICE MARK UP PERCENTAGE SELLING PRICE

8.59 1.41 16% 10.00
Table 6. Costing of Taco con Jugo Uno (ground pork riginal flavor + blue lemonade or

strawberry red iced tea)

TACO CON JUGO UNO COSTING

DIRECT COST QTY ACQUISITION COST YIELD UNIT COST
ground pork 1kg 200.00 30 6.67
salt 250g 15.00 750 0.02
pepper 20g 13.85 600 0.02
garlic 1pc 3.33 90 0.04
onion 1pc 3.33 60 0.06
soy sauce 1L 35.00 1000 0.03
liquid seasoning 500ml 124.00 1000 0.12
cabbage 1kg 20.00 50 0.40
taco shell (soft/crispy) 1pc 6.50 1 6.5
mayonnaise 220g 70.15 88 0.80
catsup 220g 9.00 88 0.10
cheese 200g 42.40 40 1.06
azul/rojo 1pack (8L) 165.00 34 4.85
water 5gallons 20.00 80 0.25
crushed ice 5kg 50.00 34 1.47
TOTAL 22.39
INDIRECT COST QTY ACQUISITION COST YIELD UNIT COST
packaging (greaseproof paper) 1pc 1.00 1 1.00
plastic 100pcs 12.00 100 0.12
plastic cups (8oz.) 100pcs 55.00 100 0.55
TOTAL 1.67
DIRECT LABOR COST QTY ACQUISITION COST YIELD UNIT COST
owner (cook) 1 200.000 180 1.11
TOTAL 1.11
OVERHEAD COST QTY ACQUISITION COST YIELD UNIT COST
cooking oil 70L 70.00 1000 0.07
LPG 11kg 537.00 660 0.81
TOTAL 0.88
OVERALL TOTAL 26.05

UNIT COST MARK UP PRICE MARK UP PERCENTAGE SELLING PRICE

26.05 11.95 45% 38.00
Table 7. Costing of Taco con Jugo Dos (ground pork curry flavor + blue lemonade or

strawberry red iced tea)

TACO CON JUGO DOS

DIRECT COST QTY ACQUISITION COST YIELD UNIT COST
ground pork 1kg 200.00 30 6.67
salt 250g 15.00 750 0.02
pepper 20g 13.85 600 0.02
garlic 1pc 3.33 90 0.04
onion 1pc 3.33 60 0.06
soy sauce 1L 35.00 1000 0.03
liquid seasoning 500ml 124.00 1000 0.12
cabbage 1kg 20.00 50 0.40
taco shell (soft/crispy) 1pc 6.50 1 6.5
mayonnaise 220g 70.15 88 0.80
catsup 220g 9.00 88 0.10
cheese 200g 42.40 40 1.06
curry powder 500g 23.00 100 0.23
azul/rojo 1pack(8L) 165.00 34 4.85
water 5gallons 20.00 80 0.25
crushed ice 5kg 50.00 34 1.47
TOTAL 22.62
INDIRECT COST QTY ACQUISITION COST YIELD UNIT COST
packaging (greaseproof paper) 1pc 1.00 1 1.00
plastic 100pcs 12.00 100 0.12
plastic cups (8oz.) 100pcs 55.00 100 0.55
TOTAL 1.67
DIRECT LABOR COST QTY ACQUISITION COST YIELD UNIT COST
owner (cook) 1 200.000 180 1.11
TOTAL 1.11
OVERHEAD COST QTY ACQUISITION COST YIELD UNIT COST
cooking oil 70L 70.00 1000 0.07
LPG 11kg 537.00 660 0.81
TOTAL 0.88
OVERALL TOTAL 26.28

UNIT COST MARK UP PRICE MARK UP PERCENTAGE SELLING PRICE

26.28 11.72 45% 38.00
Table 8. Costing of Taco con JugoTres (sisig pork belly + blue lemonade or strawberry

red iced tea)

TACO CON JUGO TRES

DIRECT COST QTY ACQUISITION COST YIELD UNIT COST
pork belly 1kg 220.00 30 7.33
salt 250g 15.00 750 0.02
pepper 20g 13.85 600 0.02
onion 1pc 3.33 60 0.06
soy sauce 1L 35.00 1000 0.03
liquid seasoning 500ml 124.00 1000 0.12
cabbage 1kg 20.00 50 0.40
taco shell (soft/crispy) 1pc 6.50 1 6.50
mayonnaise 220g 70.15 88 0.80
calamansi 2pcs 2.00 88 0.02
cheese 200g 42.40 176 0.24
garlic 1pc 3.33 88 0.04
azul/rojo 1pack(8L) 165.00 34 4.85
water 5gallons 20.00 80 0.25
crushed iced 5kg 50.00 34 1.47
TOTAL 22.15
INDIRECT COST QTY ACQUISITION COST YIELD UNIT COST
packaging (greaseproof paper) 1pc 1.00 1 1.00
plastic 100pcs 12.00 100 0.12
plastic cups (8oz.) 100pcs 55.00 100 0.55
TOTAL 1.67
DIRECT LABOR COST QTY ACQUISITION COST YIELD UNIT COST
owner (cook) 1 200.000 180 1.11
TOTAL 1.11
OVERHEAD COST QTY ACQUISITION COST YIELD UNIT COST
cooking oil 70L 70.00 1000 0.07
LPG 11kg 537.00 660 0.81
TOTAL 0.88
OVERALL TOTAL 25.81

UNIT COST MARK UP PRICE MARK UP PERCENTAGE SELLING PRICE

25.81 12.19 47% 38.00
PROCESS MAP & PAPER TRAIL ANALYSIS

Potential Problems Identification (PPI)

Tacorico offered products that came from public market because of its low prices

of variety of products and because of that the venture do not have the assurance for the

quality of product because there may be times that products being purchased have

defects. There is only one person doing the production, marketing, financial process and

it’s the owner. It can make the venture complicated because one person cannot supervise

all these things.

Appropriate Control Measures on (PPI)

It should be in a trusted meat dealer like Monterey to ensure the quality and the

safetyness of the consumer. Since there are only two people in this venture the owner and

the seller, making sure that the quality of output it must have a strict time management

and supervising the venture everytime. The owner should atleast have 2 employees for

maintaining the quality of the process in operating the business.

SUMMARY

TacoRico are outlets or facilities that serve snacks for immediate consumption on

site offers different flavors of tacos either soft taco shell or hard taco shell. The venture

was made because the owner tried to experiment about the product especially for the

possible fillings for the tacos so that he can determine what are the appropriate taste that

suits for the tacos. The owner is also helping his employee in selling the product,

recording the sales of the business on a daily basis, repairing and maintenance of the food

cart of the business and janitorial duties after the business hours.
 CONCLUSION

The researcher’s conclusion after summarizing all the data was Tacorico should

have not be dependent to the owner because the owner has a work outside the venture to

support his family. The owner does not recognizing the lack of person to be in charge in

the area that is needed. The owner did not give importance of cleanliness and the

importance of man power.

RECOMMENDATION

The researcher came up with the following recommendation that young

entrepreneurs are facing various challenges when planning a business. The researcher

recommends that the place or position must recognize so that in a future time the

entrepreneur wants or the objectives must achieved. In order to find the right path that

will lead to success the entrepreneur must analyze all the aspects that surround the

business idea he intends to realize by continually seeking ways to improve the

management and operation of their business. The owner must commit to this venture and

must internalize the importance of improving his capability to achieve his objectives.