PAMANTASAN NG LUNGSOD NG PASIG

Alkalde Jose St., Kapasigan, Pasig City

College of International Hospitality Management

In fulfillment of the

Research Paper for the Subject Operations Management

MANG INASAL

BY:

ULANDAY, SANDRA NELLY

ULAYAN, ELAINE

VALDEZ, MARIEL

ZAPATERO, ERIKA
 TABLE OF CONTENTS

I. INTRODUCTION

II. PLANT LOCATION/LAYOUT

III. MATERIALS HANDLING/MANAGEMENT

IV. PRODUCTION CONTROL/PLANNING

V. QUALITY CONTROL PROCEDURES

VI. MAINTENANCE MANAGEMENT

VII. WASTE MANAGEMENT

VIII. RECOMMENDATION/CONCLUSION
 I. INTRODUCTION

Mang Inasal Ligaya is one of the popular place listed under fast food restaurant in Pasig. Mang Inasal is
traditional cuisine with the dine in concept. They are famous because of their Pinoy stamp-grilling and
special marinade made out local street spices. Mang Inasal quickly won the hearts of their customers
because of their " unlimited rice ". Mang Inasal serves food such as Chicken Inasal, Pork Barbeque, Halo-
Halo and Palabok.

Mang Inasal mission is " To serve great tasting food, bringing the joy of eating to everyone. " and their
vision is " To be one of the top quick service restaurant in 2020 "

Mang Inasal is an Ilonggo term for Mr. Barbeque the Philippines fastest growing barbeque fast food chain
was first established on December 12, 2003 in Ilo-Ilo by businessman Edgar Sia II.

Mang Inasal now lays the foundation for this new era of prosperity, moving forward to a horizon of
possibilities as the brand continues its winning tradition of excellence.
II. PLANT LOCATION/LAYOUT
Mang inasal Ligaya branch is located in East Link Arcade, Amang Rodriguez Avenue, Dela Paz Pasig Metro
Manila. The business location’s is known to be the busy place in Pasig, Hotels, restaurants, sports facilities,
educational centers, ATMs, supermarkets, gas stations and more are located here.
 III. MATERIAL HANDLING MANAGEMENT

Product Innovation, Design & Lifecycle Management

Mang Inasal is one of the leading chicken inasal in the country with different branches around the
Philippines. That’s why they always coming and looking up for new strategies with good movement,
protection and storage. Mang inasal innovates constantly being developed to meet the overflowing
demands of its growing customer base. Product and material Innovation such as new opportunities in
technological advancement in the field of poultry production, growing number of people on the internet
who are potential franchise owner and demand for packaged food products.

(Mang Inasal’s FSC)

Food Service Cleanliness

Since Mang Inasal is known for the famous “UNLIMITED RICE AND SOUP” To lessen the food waste while
ensuring good food quality, they only serve small portion of each, to calculate and control the consume
products of the customers, while still ensuring to have suitable raw materials from the suppliers.

FOOD SAFETY AND QUALITY

Mang Inasal’s assured that food safety and Quality are well practice. The staffs always maintain the
cleanliness and organization of the condiments and utensils table, with proper storage of raw materials.
Due to pandemic that we are having the serving of unli-rice has been modified for safety purposes. Those
who place unli-rice orders will be automatically served two cups of rice. Should they ask for more rice, the
crew in charge will provide extra wrapped rice if the customers request another. Meanwhile there are
also pre-portioned condiments that are served together with the ordered meal. The variety of food that
mang inasal serve is carefully developed to ensure that the ingredients are secured from the suppliers
with equally high regards to quality and safety of the customers. These are then prepared, cooked, and
served compliant to the highest standards that will surely make each customer feel satisfied after every
meal.
 IV. PRODUCTION CONTROL/PLANNING

Mang Inasal continues to improve its product quality and portfolio to win the hearts of every Filipinos.
With its promise of serving great food and bringing the joy of eating to Filipinos, listed below are the
Production Control/Planning executed by Mang Inasal Pasig Ligaya.

 Mang Inasal’s capacity of Product Delivery

- Delivery Days (Tuesday, Thursday, Saturday)
- Ordering Days (Saturday, Monday, Wednesday)
- Wet items ordered every (Saturday, Monday, Wednesday)
- Dry items ordered every (Monday and Wednesday)
- Order of soft drinks/gas/ice cream depends on usage buffers also 60%.
- Ice and vegetables order everyday to keep it fresh
- Wet and dry items also buffer 50%

 Mang Inasal’s factors to consider when receiving items/products

- Delivery time
- Product quality
- Standard Temperature
- Zero defects

 Mang Inasal’s considered to maintain the freshness of their supplies

- It must put immediately in the freezer, to avoid thawed.
- (35 ˚F – 40 ˚F) is the standard thawed temperature.
- (41 ˚F – 140 ˚F) is the Temperature Danger Zone, it makes food more acidic.
- Always check the delivery date/time (especially vegetables)
- Use FIFO (First In, First Out)

 Mang Inasal’s measures adopt when there was a shortage in supply:

- If a shortage of supply happens, they don’t have choice but to borrow items from other branch.

 Mang Inasal’s determine the product quality and freshness through:

- The delivery date of the item and the implementation of FIFO (First In, First Out)

 Mang Inasal’s Supply Integration with the Operations

- Mang Inasal used SWS (Store Web Services) if they wish to order products/items. SWS are being
used by Jollibee Food Corporation, but since Mang Inasal Pasig Ligaya is a franchise store,
franchiser choose cheaper supplies for some items like bamboo sticks, calamansi, spices, etc.

 Mang Inasal’s Inventory Loss and Profits

- Mang Inasal Pasig Ligaya has its own control system in which FOOD COST/PAPER COST (FCPC) are
part of it which they manage beginning and ending inventory. It also includes computation and
percentage of received and use raw items/products in order to monitor variances monthly.
- If the inventory of products are not balance in actual products:
(1) It is usually being charged to someone in which the product or items assigned. Amount of the
product is charge 3x.
(2) Items/products are being charge to someone if they cooked/prepared it improperly that could
not be able to serve or sell them, or in some case they prepared/cooked them more than what the
customer order, or ordered at the wrong person (wrong drop), and some other point wrong order
serve to the customer (wrong serve).
(3) Variance charge happens every end of the month which all products that is being
short/negative are charge 3x and divide it to all if it’s not traceable.
 V. QUALITY CONTROL AND PROCEDURE

INNOVATION OF PRODUCTS

Mang Inasal Ligaya continuously improved their menu in order to satisfy the customer’s want and needs.
Grilled chicken, is the ultimate famous dish of the store where it has secret use of local herbs and spices
that make the chicken taste good. Its product offering have also expanded not just grilled chicken. As the
years goes by they also come up with frozen foods where you can enjoy cooking it on your households
which is quite good also know that we are still in the middle of pandemic. Mang Inasal also introduced
the allergen information to their product which can help the customers who are conscious to their diets
or have allergic reactions to certain foods, it can help them to monitor the content of the foods that they
are eating for them to be safe and at the same time enjoying.

HEALTH AND SAFETY PROTOCOLS

Safeness and Comfort is the top priority of Mang Inasal, That’s why they are implementing strict protocols
in order to prevent the spreadness of COVID-19 to the customer as well for the staff. Anyone who wants
to enter the store must wear a face mask and face shield. There is also a temperature checker to check
the customer’s temperature and only those customers who had 37 degree Centigrade will be allowed to
enter the establishment. A Disinfectant food bath is also available upon the entrance as well as sanitizers.
Only a limited number of customers are allowed inside the store at any given time to ensure social
distancing. In keeping with the Department of Trade and Industry guidelines, Mang Inasal is requesting
customers to fill out a Customer Health Form so that it can be easy to monitor and easy for contact tracing.

Store staffs of Mang Inasal sanitize the door and door handles every 30 minutes even as they do deep
cleaning and sanitation of fixtures and the whole facilities. Crew wearing face mask, face shield, and
gloves, are mandatory. There are also crew members who roam around reminding crew and diners of the
safety measures that they need to do. The Hygiene Ambassador himself cleans and disinfects the tables
after every use of the customers.

DELIVERY AND TAKE OUTS

Pandemic affect how the industry is working, people have been longing to enjoy a meal at their favorite
dining places, but many still feel apprehensive and anxious. That’s why deliveries and taking outs are more
relevant up to this day, but Mang Inasal comes up both delivery and take outs, Mang Inasal has a
partnership with the famous delivery apps such as Grab food and Food panda where customers can order
in one click and the rider will pick the products from the store to your house. They also have a hotline
number for the customers who prefer to use landline phones. In these ways, they can still profit and serve
the guests. As the Cases become low Mang Inasal Ligaya now offers Dine-in for the customers who are
fully vaccinated as well the kids.
 VI. MAINTENANCE MANAGEMENT

Mang Inasal strict safety measures for welcoming the diners, the crew should always maintain the
cleanliness and orderliness of the condiments and utensils table. They should observe cleanliness of tables
and floors because it is so oily.

In this time of pandemic the store crew and management make sure that they sanitize the door handle
every 30 minutes even as they pursue intensified cleaning and sanitation fixtures and facilities. In
instituting all this pre-cautions they assure to give the needs and concerns of customers to experience
safety and comfortably service.
 VII. WASTE MANAGEMENT

Mang Inasal, Ligaya Pasig is a fast food chain restaurant located at East Link, Amang Rodriguez Ave, Ligaya,
Pasig. Segregation begins with separate trash containers for biodegradable or organic garbage and non-
biodegradable waste at the restaurant.

 Mang Inasal’s Inventory of Waste Products and Defects

- It depends upon the product/item that is being delivered, it is possible to return the
unused/unopened product/item that has been spoiled ahead of the expiration date.
- Waste item includes cooked/prepared product/item that has been spoiled or rotten/beyond
holding time or date.
- Waste product is declared as variance.

 Mang Inasal’s Product Checkup

- Every Thursday. Like for example: Condiments (soy sauce & chicken oil) should be replenished
every week.
 VIII. RECOMMENDATION/CONCLUSION

Mang Inasal is one of the most popular food chains in the Philippines. The primary reason for its success
is its wide array of Filipino comfort food, especially their chicken inasal, with its distinct taste that the
Filipinos came to love.

With the most reasonable prices covering a variety of meals and unlimited rice, the Mang Inasal menu will
make you feel your money’s worth for it. Unlike other fast-food chains, Mang Inasal has an efficient
method for serving their customers, focused mainly on refilling its customers’ plates (unlimited rice, free
soup, etc.). With these traits together with their large workforce and developed processing system, Mang
Inasal has an exceptional competitive advantage.

Mang Inasal should consider having their entrance tiles be rubber to avoid accidents causing them to be
slippery when it rains. Also, cleanliness and orderliness should be strictly observed when cooking and
serving the food, because some of the areas in the store are filthy to look at due to some untidy customers.
They should clean the area every 30 minutes or whenever possible, so that some customers do not lose
their appetite. Also, at their parking lot in Mang Inasal, Ligaya should have a roof to protect the vehicles,
such as bicycles and motorcycles, from getting too wet due to the rain.