OPERATION AND PRODUCTION PLAN

b. Sources of raw materials/ evaluation of suppliers

: For the sources of raw materials, we will be getting any raw materials from the mountain
village of Nagpana in the province of Iloilo for the coffee beans, from Iloilo-Supermart – Molo for the
wholesale grocery of other ingredients, and from S and F Food Packaging and Supplies for the disposable
coffee shop supplies.

: the evaluation of suppliers in terms of quality is that the products has no defects, supplied goods
are packed properly, and their supporting documents. Managing your supplier quality can bring many
benefits to your business. It can increase your product quality, boost your bottom line and enhance your
business reputation. On the other hand, poor supplier quality can lead to lost sales, costly recalls, penalties
for non- conformance or legal action.

:the evaluation of suppliers in terms of delivery are the products must delivered on time, delivery
accuracy, ability to arrange replacement delivery, non-splitting delivery, and shipping document
accuracy.

:lastly, evaluation of suppliers in terms of service. Responsive to request for quotation, willingly
supports/ shares information, e.g. market situations and etc., sales person level of quality, and
responsiveness to claim/ problem resolve.

c. Materials requisition & receiving procedures.

: For the materials requisition and receiving procedures, first we must identify what is needed in
our business. Then submit a purchase request. Select an excellent and good quality products from that
vendor and negotiate the price. Create and send a purchase order. After that receive and inspect the
product. Conduct a three way matching. If the products received has no problems, approve and pay the
invoice. Lastly recordkeeping in the accounting system.

d. Storage and Inventory Control System

: Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw
foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating
the cooked food. While tracking inventory, you should use a separate sheet in your inventory
table to track the amount of food that has spoiled or been wasted in other ways. Position the
 oldest items in your storage areas to the front and make it easy to access and plan to take
inventory at the same time of day on the same day every week or month to ensure consistency.

e. Shipment System & Control

: El sueño del café’s target customers are students, faculty, office workers, and others.
For the shipment system and control, our products make our customers' lives easier by
allowing them to contact us via our business cards, message us via our business social
media accounts, and order online. We offer online food delivery services such as food
panda and grab, where customers can order food online and have it delivered to their
homes. We accept payments via online banking or e-wallets, as well as cash on delivery.