III.

PRODUCTION PLAN
A. RAW MATERIALS

ITEMS SUPPLIERS & LOCATION

VEGETABLES Trading Post- La Trinidad, Benguet
BUNS BURGER Tiong San- Baguio City & La Trinidad Benguet
CONDIMENTS: Tiong San- Baguio City & La Trinidad Benguet
Oil, Ketchup, Mayonnaise, Cheese
VEGE PATTY Tiong San- Baguio City & La Trinidad Benguet

B. PRODUCTION OPERATION

OPERATION MACHINES/ # OF WORKERS

EQUIPMENTS
COOKING Stove/ LPG, Frying Pan 1 Worker
SERVING Plate 1 Worker
CASHIER Table 1 Worker

C. STORING OF RAW MATERIALS

 Container
 Refrigerator

D. OPERATION/ PROCESSING
1. Purchasing
2. Cooking
3. Serving
4. Cleaning

E. ASSEMBLING
 Putting the ingredients on their own container. Like vegetables, I’ll going to put
on the baskets uniformly.

F. FINISHING
 Covering the burger with a cellophane. Cellophane used to cover the burger.

G. INSPECTION
 Looking at the expiration date of ingredients, if they are still fresh and if it can
still be used.

H. PRODUCTION COST
A. DIRECT COST

ITEMS ITEMS COST TOTAL COST

CARROT 30. 00 x 5 kilos 150.00
LETTUCE 25.00 x 5 kilos 125.00
RADISH 30.00 x 5 kilos 150.00
TOMATO 20.00 x 5 kilos 100.00
CHEESE (Per Box) 38.00 x 10 380.00
EGG (1 Tray) 72.00 x 2 144.00
BUNS BURGER 28.00 x 15 420.00
CORN OIL (1 Litter) 115.00 x 2 230.00
KETCHUP (1 Litter) 105.00 x 1 105.00
MAYONNAISE (1 Glass small) 49.00 x 6 294.00
VEGGE PATTY (1 Pack) 50.00 x 5 250.00
TOTAL DIRECT COST:
2, 348.00

B. INDIRECT COST

ELECTRICITY 900.00
LPG 650.00
TOTAL INDIRECT COST:
1, 550.00