ESQUIBEL, JEAN P.

BSBA 3-2 OM

PROF. ALEX BALANGON

PODUCTIVITY MANAGEMENT 6:00PM-7:00PM

ACTIVITY:

1. Reaction Paper regarding City University of Pasay General Orientation

Since I have never taken an online class before I have found the University
Orientation of City University of Pasay is very informative. Now, that I have finished the orientation I
only know how to navigate the site but also know how to use the site. Through the orientation I had to
know some various things in my school. Like when the City University of Pasay started? What's the
previous name of CUP? What is the general mission and vision of CUP? Who are the CUP Board or
Regents? Who are the Head Officer and the Academic deans and Faculty? In my case, since I was in first
year college (freshmen). In the first place wala talaga akong kakilala as in. Because when I was in Senoir
High School I took it in AMA Computer Learning Center. Which is located in Naga City (Bicol). All of the
faces is very new to me. I was suffocated because I need to adjust my new environment. Not only in my
new environment but also the behaviour that have them. Because may differences yung mga tao sa
rural at urban. I know its hard but look at me now I'm already third year college (junior). But in my 2
years in recurrent honestly I don't have any idea who are the heads of the school. So in this general
orientation it gave me a lot of information regarding to my school.

To summarize, going through the general orientation has shown me that is

invaluable information that helps me in my studies even if it is online class.

ESQUIBEL, JEAN P. BSBA 3-2 OM

PROF. ALEX BALANGON

PODUCTIVITY MANAGEMENT 6:00PM-7:00PM

ASSIGNMENT:

1. Agriculture Process

A. Rice - it may have 3 step by step production. Firts, is the pre-planting activities involve choosing the
right variety, developing a cropping calendar, and preparing tge rice field for planting. Second, is growth.
It is important management factors should be considered during the growth of the rice crop. These
include planting method, water, fertilizer, weeds, and pests and diseases. The third one is the post-
production, after harvesting, the rice paddy undergoes post-harvest processes including drying, storage,
and milling yo ensure good eating quality and marketability.

2. Banana - In general, the banana is cultivated in sunny regions with plenty of water, heat, air, humidity,
and light. In banana conventional production there are 3 processes. The first one is the establishing the
crop whereas the seeds of the banana they separated each other. Then when the seeds is ready for sun
reflecting just to make the seeds of banana is totally dry and ready for plantation. The second one is
crop management that may includes the fertilization and pests and diseases control. Same as like the
rice production. The third one is the harvesting, transport, and processsing.

3. Corn - when the last plantation of a corn. Some of them is ready for eating quality why the others is
going to be cropted. It seems like the rice production. But in the differences when you staeted to plant.
You must undergo every morning a watering thingy. And you need to put some fertilizer just to grow it
beautiful. When it grow and have a flower you must check it because some pests are visited there. After
that you need to wait of a months. And afte that again the corn is ready again to take for meryenda or
for another crop again.

2. Manufacturing Process

A. Yakult - PRODUCTION PROCESS OPERATION

MILK - In the seed tank, the sterilized and cooled starter milk solution is aseptically seeded
with live Lactobacillus casei Shirota strain and allowed to ferment at a controlled temperature. In the
culture tank, sterilized and cooled prepared milk is aseptically seeded with starter mixture of live
Lactobacillus casei Shirota strain at a controlled temperature to initiate the production of the fermented
milk base.

SYRUP - In the storage tank, homogenous sugar syrup (Yakult original) or syrup light (Yakult
Light) is sterilized and cooled in preparation for the mixing process.
 MIXING - At the homogenizer, the pre-cooled fermented milk base from the culture tank is
proportionately mixed with either sugar syrup or syrup light, then flavoring is added to produce Yakult
concentrate.

BLENDING - In the blending machine, the Yakult concentrate is proportionately combined with
filtered, cooled, UV-treated process water to form the Yakult product. It’s then directed into the surge
tank where it will be filtered again before being sent to the bottling process.

BOTTLE MAKING PROCESS - In a hygienic environment, polystyrene resin is melted, plasticized, and
molded to the unique Yakult bottle form using controlled temperature and pressure. The pre-formed
bottles are inspected then air-conveyed into the bottle storage tank. From the bottle storage tank, the
pre-formed bottles are drawn in and directed into the unscrambler machine.

BOTTLING PROCESS - In a hygienic condition, the bottles inside the unscrambler machine are
individually lined up in an upright position and are either ink-printed for Yakult Original, or shrink-
wrapped for Yakult Light. The printed bottles are individually and aseptically filled with Yakult cultured
milk using the filling machine and sealed with an aluminum foil cap. The filled Yakult bottles are
inspected and grouped into 5 then shrink-wrapped with clear or bar-coded packaging. The packs are
then shrink-wrapped into groups of 10 before sending to the cold storage room for further cooling. The
pre-packed Yakult bottles are inspected and counted one last time before it’s loaded to a refrigerated
van or reefer van ready for delivery. Situated in the green countryside near Mt. Makiling, the Yakult
Plant in Calamba City, Laguna, is a technologically advanced manufacturing facility. Staffed and operated
by qualified personnel, our plant is capable of producing 1.6 million bottles of Yakult a day. All the Yakult
distributed throughout the entire Philippines begins from this single place. A consistent, hygienic, and
fully computerized production process ensures that the same Yakult goodness goes into each and every
bottle. Its raw ingredients, composed of skimmed milk powder, sugar and dextrose are blended with
sterilized water to create a sweet, milky solution. This sweet milk is heat sterilized before it is
transferred to a fermentation tank through a closed system of pipes and valves. The fermentation tank
is where the live Lactobacillus casei strain Shirota is carefully cultured and tested in the laboratory, are
introduced. The heat in the tank is lowered to around 37 degree celsius, and then the solution is allowed
to ferment to 6-9 days, during which the bacteria reach their ideal concentration. Yakult essence is
added to the concentrate before being transferred to a chilled storage tank containing a syrup solution.
Finally, a mixing tank blends the concentrate with an equal amount of filtered, sterilized water. The
wondrous result is the fermented milk drink Yakult, containing 8 billion live Lactobacillus casei strain
Shirota, now waiting to be bottled. An injection blow-molding machine makes the famous plastic bottles.
They are fed into a conveyor belt, and make their first stop at the printing station, where product
information are printed on the bottles, along with the celebrated Yakult logo. After labeling, the bottles
are moved on to the filling, capped with a foil lid, and sealed, ready to be enjoyed as the Yakult that has
been familiar to millions of Filipinos for the past 33 years.
B. Cement - Cement manufacturing is a complex process that begins with mining and then grinding raw
materials that include limestone and clay, to a fine powder, called raw meal, which is then heated to a
sintering temperature as high as 1450 °C in a cement kiln. In this process, the chemical bonds of the raw
materials are broken down and then they are recombined into new compounds. The result is called
clinker, which are rounded nodules between 1mm and 25mm across. The clinker is ground to a fine
powder in a cement mill and mixed with gypsum to create cement. The powdered cement is then mixed
with water and aggregates to form concrete that is used in construction. Clinker quality depends on raw
material composition, which has to be closely monitored to ensure the quality of the cement. Excess
free lime, for example, results in undesirable effects such as volume expansion, increased setting time or
reduced strength. Several laboratory and online systems can be employed to ensure process control in
each step of the cement manufacturing process, including clinker formation.

C. Shoes

Step 1: The Design Team

Different departments are responsible for different aspects of the shoes manufacturing process. If
you’re starting your own private label you’ll need assistance from prototype through to the finished
product. And first up is the design department. These are the guys with the creative vision. The people
who know what makes a shoe look good AND perform well. The client provides initial sketches and the
in-house designers refine them to ensure they’re technically correct for the shoemaking process. Some
footwear designers prefer to draw by hand, others use a computer. But each finished design will depict
the shoe from multiple angles.

Step 2: The Shoe Last Department

Before a shoe can go into production it needs a last. This is the physical basis on how your shoes
are made. A shoe last is a mould that emulates a foot to give the shoe its shape. Traditionally these were
carved from wood but now plastic and metal are also used. Every left and right shoe needs a last so its
shape and size can be determined. But a last is no vaguely foot-shaped lump of wood and there are a
number of things to take into account when creating one. That includes how a foot rolls when one walks
and how this will affect factors such as heel height. Later in the shoemaking process the last is placed
inside the shoe so it can be modelled around it. It’s used again once the shoe is almost finished to make
sure the end fit matches the original design.

Step 3: Stamping and Sewing

Partly due to the sheer number of pieces used to make one shoe, constructing footwear is a true
craft. The pieces needed to make the shoe are cut from high quality leather then next in the shoes
manufacturing process comes stamping. Now the shoe is referred to as a shaft and the pieces of leather
that make it are stamped – or marked. This is to avoid confusion when they’re sewn together. Once the
pieces have been stamped they’re marked to indicate where eyelets need to be punched. If the shoe is
to have perforated accents – such as a brogue – these are marked too. As are the points of the leather
that will be stitched together to make a seam. The parts of the leather to be stitched are then thinned
before the shaft is sent to the sewing department.

Step 4: Assembling the Shoe

The shoe is stitched and then sent to the die assembly department. No prizes for guessing that this
means assembling the shoes – this is the very foundation of how your shoes are made. If the footwear is
a classic Derby or an Oxford, a technique called Goodyear welting may be used.

Step 5: Step Insoles and Decoration

If you’re starting your own shoe line, you’ll be pleased to know your shoe is taking shape rather
nicely. But it’s still not looking particularly stylish and its inner is still on the rough and ready side. To
address this a filler layer is added. To ensure comfort and movement the filler must be flexible so cork is
normally used. This will even out the foundation for the insole which will be glued, and then securely
stitched, to the welt. As you’ve probably gathered, how shoes are made is no mean feat of
craftsmanship! But our shoemaking process isn’t finished just yet. Now the pins that were placed in the
heel will be removed and the holes they’ve left in the leather sealed. Any ornamental perforation is
taken care of at this stage. Or if the finish of the shoe is smooth, seam holes are carefully hidden
through a procedure of ironing, dyeing and polishing. Next, the edge of the heel and its outsole are
abraded and the visible part of the welt is decorated. The double seam is compacted next and the heel
and tips of the sole are dyed. Last but not least, a half-insole with the brand’s logo is inserted and the
shoe is carefully cleaned.

Step 6: The Shoe Room

You know nearly everything when it comes to learning how to get shoes made. And we’re nearing
the end of our journey. Last stop: the shoe room. This might sound like a dream come true for footwear
aficionados. But rather than being a walk-in closet full of brogues and boots, this is where shoes go for
one final loving caress. This is the finishing department where bespoke shoes receive the finishing
touches that set them apart from their cheaper cousins. The shoes are polished until gleaming and, if
the style requires it, they are laced up. Each and every shoe then undergoes a thorough final quality
check. Then they’re packaged and shipped to the retailer, ready for a discerning customer – you!? – to
purchase and wear with pride.