REPUBLIC OF THE PHILIPPINES

Don Honorio Ventura State University

Bacolor, Pampanga
College of Engineering and Architecture
Department of Industrial Engineering

Waffle Buru
(A Case Study in Production Planning and Control)

Group 6
Atienza, Ryan D.
Dingal, Melanie S.
Dizon, Jomar S.
Garcia, Chuckie
Lagazon, Nathalia Lauren
Macasinag, Via Alona P.
Manalastas, Mardy M.
Ramos, Ar-jay P.
Sajol, Sheryl

Submitted to:
Engr. Nicole L. Lumod
I. Product Conceptualization

If there is one thing Filipinos come together, it is F-O-O-D! For far too long, people
have developed this great sense of affection to food. An unexplained profound love affair
that roots back since time immemorial.

Owing to Philippines’ several cultural influences throughout its history, mixed with
Filipinos’ flair and ingenuity the country has an endless list of food varieties.

One of these who captured the curiosity of the group is the waffle.

A. Proposed Name of the Product

The group has come up with a twist with this food. Incorporating it with
salted egg (“ebun buru” in Kapampangan), it will surely reinvent the taste of one of
the all-time favorite snacks. Hence, where its name came from.
II. List of Ingredients in Making Waffle Buru

Ingredient Description

This powder is used as a leavening agent for

the mixture.

Baking Powder

It is used as a binder of the mixture.

Flour

It is added to season the mixture.

Salt

It is added to season the mixture.

Sugar
 It is also used as a binding agent in the
mixture.

Egg

Egg

It is used to regulate the thickness of the

mixture.

Water

It is used to add richness and flavor to the

batter.

Milk

This is added as a special filling in the waffle.

Salted Egg (Ebun Buru)

This serves as an extra flavoring for the

cooked product.

Chocolate Syrup
III. List of Equipment in Making Waffle Buru

Equipment Description

This is where the ingredients are mixed.

Bowl

This is used to beat or thoroughly mixed the

egg and the mixture.

Egg Beater

It is used in putting the batter in the waffle

maker.

Spoon

This is used in slicing the salted eggs.

Knife
 It is where cutting or slicing process is done.

Chopping Board

This is the equipment used in cooking

waffles.

Waffle Maker

These serve as handles for the waffles.

Sticks
 IV. Process Flow Chart in Making Waffle Buru

Preparation

Mixing

Adding

Cooking

The first process is preparation. All ingredients must be readily available and sliced if needed
and all equipment must be set and ready for use.

Next step is the mixing of the baking powder and flour adding some salt then set aside. On
another bowl, mixed milk to the eggs that are already beat and add sugar. Pour this liquid mixture
to the flour mixture. Stir till thoroughly mixed.

Using a spoon, ladle the batter in the preheated waffle maker and add the sliced salted egg
and the stick in between the cooking process. Put chocolate syrup as coatings on the waffle if
desired.
V. Design Capacity

Assuming a total of 8-hour work day, the design capacity would yield 36 cycles.
In each cycle, 6 waffles can be made equaling to a quantity of 216 waffle/day.
 VI. Time Study in Making Waffle Buru

Element No.
Mixing Adding Cooking
Description
R OT NT R OT NT R OT NT
Cycle
(%) (sec) (sec) (%) (sec) (sec) (%) (sec) (sec)

1 89 144 128 86 396 341 88 261 230

2 88 151 133 84 432 363 85 263 224

3 90 130 117 90 366 329 96 241 231

4 97 122 118 95 342 325 99 239 237

5 95 125 119 97 330 320 95 244 232

Total T

Total OT (sec) 672 1866 1248

Rating (%)

Total NT (sec) 615 1678 1154

No. of Observation 5 5 5

Average NT (sec) 123 335.6 230.8

% Allowance 15 % 15 % 15 %

Elemental Std. Time

No. of Occurrences

Standard Time (sec) 141.45 385.94 265.42

TOTAL STANDARD TIME (per 6 pieces) 792.81 sec

 VII. Break-even Point Analysis
Fixed Cost = 220
Variable Cost = 8.8
Selling Price = 15
Product Produce = 25
Solving for points in variable cost
𝑉𝑎𝑟𝑖𝑎𝑏𝑙𝑒 𝑐𝑜𝑠𝑡 = 𝑣𝑎𝑟𝑖𝑎𝑏𝑙𝑒 𝑐𝑜𝑠𝑡 𝑝𝑒𝑟 𝑢𝑛𝑖𝑡 𝑥 𝑞𝑢𝑎𝑛𝑡𝑖𝑡𝑦

220 220
BEP = F/1-V/P = 8.8 = = 536.59 or 537
1− 0.41
15

220
BEP = F/P-V = = 35.48 or 35
15−8.8

BREAK-EVEN CHART

800 Commented [jp1]:

700

600

500

400

300

200 FIXED COST

100

20 35 50 100 150 200 250 300