CASE ANALYSIS

MALAQUE, JESSICA
MANGLICMOT, ERLYN
MENDRANO, MITZI
MENDOZA, MAEBEN

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I. COMPANY DESCRIPTION
II. POINT OF VIEW
III. DEFINITION OF THE PROBLEM
IV. STATEMENT OF THE OBJECTIVES
V. AREAS OF CONSIDERATION
VI. ALTERNATIVE COURSES OF ACTION
VII. RECOMMENDATIONS

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 I. COMPANY DESCRIPTION

The Shawarma Shack is the First and Real Home of Buy 1 Take 1 Shawarma! Started as a humble shawarma
shack

in Divisoria, this unique shawarma food cart business grew into a top shawarma brand with multiple store outlets beloved
by mall goers across Luzon.

II. POINT OF VIEW

This case is presented from the point of view of customers of the The Shawarma Shack.

III. DEFINITION OF PROBLEMS

Lack of food safety, sanitation and hygiene of the “The Shawarma Shack’s” products.

IV. STATEMENT OF THE OBJECTIVES

The objective of the case study is to inform the consumers about the food that they will consume, specifically
shawarma’s in “The Shawarma Shack.” It will also prevent people from acquiring different viruses and bacteria from the
foods that they will eat.

V. AREAS OF CONSIDERATION

 Low cost of the Product.

In order to gain higher profitability, the management produces products with low quality ingredients
which leads into unsafe foods for the customers.

 Untrained employees.

Employees who prepare the foods or products has a big factor for the product’s safety. Untrained
employees are not well equipped to do and deliver the job to the customers.

 Not well-prepared ingredients.

Ingredients that are not well prepared are not good for serving. Ingredients must be prepared before
serving to the customers to avoid food poisoning.

 Not well-managed.

The managed has the primary duty to manage and maneuver the company for it to become successful. If
the company is not well-managed, then there will surely be problems and consequence.

VI. ALTERNATIVE COURSES OF ACTION

 The agency (BFAD) should implement stronger policies with regards to food safety and sanitation.
 The management should individually inspect and ensure that the foods are 100% safe before selling.
 The management should hire skilled workers or train each employee to become fit in their respective jobs.
 Ensure that the management will give the best quality foods to their customers.

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 VII. RECOMMENDATIONS

The management should implement the highest quality of food safety and sanitation by:

 Proper personal hygiene, including frequent hand and arm washing and covering cuts.
 Proper cleaning and sanitizing of all food contact surfaces and utensils;
 Proper cleaning and sanitizing of food equipment;
 Good basic housekeeping and maintenance;
 Food storage for the proper time and at safe temperatures; and
 Proper employee education and training, as well as monitoring and record keeping by management of clean
and sanitation tasks.

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