Consolidated Analysis

Of
Case A–F
Submitted by:

GROUP 2

Buce, Vina Marie

Clores, Divina Gracia
Comillo, Princess Ann
Dagatan, John Daryl
Dalan, Mary Arianne
Dañosos, Jessa Mae
Dejito, Jacquilyn

Section:
BAAC-2A

Professor:

Mr. Edwin Bernal

 CASE A

1. Who are the customers? What are their expectations of quality?

The customers are the students, faculties, principal, janitors/janitress, securities and
guests if any. They are looking for something simple quality of food like fried chicken and
rice with dessert, or something equally interesting. As well as ensuring that food safety
regulations are maintained.

2. What is the production forecast?

Target finished product :1,550 servings

3. What is the price expectation?

P 150 per serving.

4. What are the logistics issues?

Precise customer needs, because the customer gives inaccurate kind of quality of
food they'll prepare. Since adults and children don't have the same taste most of the time
if Gigi will consider what the Principal said then the rest will be uncovered by subjective
opinion of Gigi unless she’ll have her own interview with the students.
 Case B

1. What are their expectations of quality

- Common food to served but can satisfied the customers.

- Food safety

- Delicious Food

-A serving size worth of the payment

2. How should Gigi define quality internally?

Gigi should define quality internally by planning, assessing, and monitoring the quality of food
she will serve in order to fulfill the expectation of her customers while making enough profit.

3. What is the delivery expectation?

The delivery expectation is before and not later than 4pm @ Junior- Senior Prom of the
Quezon City National High School.
 CASE C

1. What are the inputs needed by Gigi for the project?

The inputs are the following:

Primary Ingredients:

 Drumstick (1kg) ₱180.00

 Needed 150 Kg =₱27,000 (actual)
 Budgeted cost ₱30,000
 Rice (5 sacks 25 kg)- 1,300/kg = ₱32,500
 Other Ingredients for Marinate: Magic Sarap (120 grams) - ₱44.00
 ( buy 2 pcs) Soy Sauce ( 1 galloon Silver swan) ₱213.00
 Pepper (100 grams ) - ₱ 33
 Calamansi (5 kg) - ₱120/kilo
 Cooking Oil (3 Gallons) ₱220 /pc
 Breadcrumbs (5kg) -₱149/ pc

Equipments or Machinery:

 Deep Chest Freezer (Rent) - 3,500

 Gas/Fuel (2 pcs) - ₱800
 Gas stove (Double) - 2 pcs (provided by Gigi)
 Stock Pot - 4 pcs (Provided by Gigi)
 Tong - 4 pcs ( provided by Gigi)
 Stainless Steel Colander and Spatula- 4 pcs (provided by Gigi)

Packaging materials:

 Styropor (100pcs= ₱230) buy 15 pcs = 3,450 (actual cost) or 100 pcs x 16 = 3,680
  budgeted cost Utensils ( Spoon and Fork ) (100 pcs @15 pesos) 100 orders x 15 x
2= 3,000

Manpower:

 5 person with a salary of ₱ 700 Space:

Rent where all the kitchen activities can be carried out - ₱ 3,500

Delivery: Rent a Van - ₱ 500 (3 hrs)

2. Are there any other inputs that Gigi failed to identify?

Gigi needs a drinks C2 (w/ different flavors such as Apple, Mango, Lemon , Green Apple )
500 ML - ₱ 26.5 x 1,500 = 39, 750 (actual cost) 40,000 (budgeted cost)

3. Are there any other inputs that Gigi failed to identify?

The primary input and raw materials have an influence on the product's quality and pricing
in terms of achieving Mrs. Manalastas' standard. According to Mrs. Manalatas, the students
preferred basic cuisine that was made as fresh as possible and had a fair taste. It is
adequate to satisfy the quality requirements and the budget with the inputs they have. It is
sufficient in terms of manpower and machinery to achieve the delivery deadline, since Gigi
has a considerable amount of cooking equipment and a huge number of workers who will
prepare the food that has to be delivered.
 CASE D

1. How much chicken does Gigi require to meet the demand?

450 kilos of Chicken

• 300 grams = 0.3 kilo

•1500 x 0.3 = 450 kilos

2. How much rice does she require?

Given: 1,500 students ( including faculties) @ 50 grams ( uncooked rice per serving)
√ 75 kilos of rice (1 ½ sack)
•1 kilo = 1,000 grams
•1,000 grams / 50 grams = 20
• (1,500 )( 50 grams) = 75,000 grams
PRICE:
Given: P 50 ( Acceptable price)
√ P 1, 250 x 3 = P 3,750.00
Wherein, 25 kls of Dinorado rice is @ P 1,250.00

~ Dinorado premium rice in the Philippines is a little sticky than the Sinandomeng rice. They
have the same price but according to research Dinorado is more fragrant than Sinandomeng
making it more appropriate and possible to satisfy a person with every meal served.
3. What is the total cost per unit?

Expenses:

Chicken (no brand)

Cost per unit - ₱ 50.00

50 per kilo (1kg = 1,000 grams)

1 piece chicken = 300 grams (300/1000)

Rice - Dinorado

Cost per unit - ₱ 2.5 or 3

75 kilos of rice ( 1 ½ sack)

•1 kilo = 1,000 grams

•1,000 grams / 50 grams = 20

• (1, 500 )( 50 grams) = 75,000 grams

Given: P 50 ( Acceptable price)

√ P 1, 250 x 3 = P 3,750.00

Wherein, 25 kls of Dinorado rice is @ P 1,250.00

Oil

Cost per unit - ₱ 2.9 or 3

450 kg for chicken / .3 kg = 1,500 piece of chicken

1 L = 10 pc fried chicken ( 3 x will be used)

1 L = 30 fried chicken

1,500 piece of chicken / 30 will friend = 50 L needed

Price of oil per 17 liter = P 1,450 *3 = P4,350.00 (Favorable)

Compared to

Price of oil per 1 liter = P109 *50 = 5,450

Small ingredients (Salt, Soy sauce, calamansi etc, Garlic, Flour, crumbs breadings,
pepper )

Cost per unit - ₱ 40.00

 Styro as packaging

Cost per unit - ₱ 5.00

Firewood & torch

Cost per unit - ₱ 3.80 or 4.00

1,200 / 1,500 = .8 + 3 (torch)

Delivery

500 - 3000

Cost per unit - ₱ 2.00

Income

150 * 1500 = 225,000

107 * 1500 =(160,500) estimated

Total Income = 64,500 estimated (43.00 per unit)

4. What is the biggest cost per unit?

Chicken has the biggest cost per unit which is ₱ 50.00. It is because the chicken costs ₱
150.00 per kilo and if each serving has 300 grams of chicken, basically there will only be 3
pieces of chicken per kilo.

5. Are there possible ways of reducing the cost per unit?

Yes, there is a possibility that Gigi can bargain for a lower price by buying wholesale. She
can buy a chicken for P140 per kilo. As well as rice for P40-42 per kilo.

Also, an alternative that Gigi can do to lower the cost of her production is to replace minor
ingredients for the food that she will be making. For example, by taking out calamansi and
replacing it with "sukang puti" for the marinade will reduce the cost by 6 pesos per unit.
 CASE E

1. What are the steps in the production process?

In principle, Gigi decided to break down the major steps into four:

1st: Food preparation

2nd: Cooking

3rd: Packaging

4th: Delivery.

2. What steps have an impact on the quality, delivery and cost?

Based on the discussion we had, all of the steps in the process have an impact in Quality,
Delivery, and Cost. The cooking is a vital part of the process which has a greater impact in
QDC because it affects the quality (in proper heat temp for frying and cooking rice). If there's
a problem on this part the packaging would extend the allotted time as well as the delivery
will be delayed. Since there’s a quality deprivation they might spend additional cost to cover
the mistake. It has a domino effect if there's trouble in this production process it will affect
the succeeding. While the others have a direct and indirect impact in the QDC but not all of
them have a power to affect simultaneously. (Quality, Deliver and Cost).

3. What control mechanism can Gigi set in place to ensure consistency of product in
terms

-Proper time allotment in every process.

-Proper scheduling and task dissemination.

-Train, supervise and observe the employees to see if they are doing their jobs correctly.

-Create measurable standards for output quality.

-Ensure that the steps were followed to keep an eye on the time allotted.
 -Monitor the work in process inventory to have a good output and avoid unnecessary work
idles that will result to the declining of product quality.

4. How much time should Gigi allocate for each of the steps?

Our previous answer: 150 kg. Chicken and 25 kilos of Rice (Case C)

Approximately 60 minutes - Eight kilos per batch x 6 frying pans

450/8 kilos = 56.25 kilos /6 frying pan = 9.375 batches = almost 9 hours and 30 minutes.

150/8 kilos = 18.75 kilos /6 frying pan = 3.125 batches = almost 3 hrs and 15 mins

Two hours - to cook one batch of ten (10) kilos of rice x 5 pans DAÑOSOS

75/10 kilos = 7.5 / 5 pans

25/10 kilos = 2.5 / 5 pans

Packaging

Three minutes per pack to assemble the chicken, and the rice, and the plastic spoon and
fork. 15 Minutes’ drive away from her catering shop in Katipunan (food travels after
cooking).

5. What time should she start preparing to ensure that the delivery schedule is met?

The preparation should start before sunrise, around 4:00 am, but all the raw materials and
equipment must already be settled the day before to lessen consuming time and ensure that
the delivery schedule is met.

6. Can you suggest ways to make the process move faster without sacrificing quality,
delivery and cost?
 Since Gigi intends to get 2 people for the food preparation, I suggest that she adds 2
more people to food preparation to hasten the 1st process.
 Everything is scheduled and prepared, assigning tasks before starting the day. No
idle work in the processing
 Efficient time allotment of all the processes the day before the production should be
settled. A concrete time management will have a good impact on the production day.
 Setting Plan B in case Plan A failed, at least we have fallback if an unnecessary
event occurs.
 CASE F

1. How many hours will the entire project take, assuming all raw materials are on hand?

How many hours will the entire project take, assuming all raw materials are on hand? The
group estimated that the entire project will take 12 hours to finish. Start from 4:00 am to
4:00 pm.

2. Apply the PERT/CPM analysis and draw the cooking process in a PERT/CPM chart.

https://docs.google.com/spreadsheets/d/
1RIqPiUNGjw23RbUzSrxB6UUgnkAOhTX01YDMduTe0nI/edit?usp=sharing

3. What is the critical path?

Based on CPM - The critical path starts from A to E.

Lighting the fire

Oil heating

Cooking chicken

Reheat

Cooking rice

4. Can you suggest ways to improve the entire cooking process, without sacrificing
quality, delivery or cost?

-Minimizing cost while maximizing labor.

-Efficient time management and task allocation
-Additional manpower and equipment
-I think we can Improve the Measurement System in cooking process together with
reducing common variable.
 Well I notice while we make the CPM we had the process wherein the amount of heating
the oil is 5 mins we can reduce it with 2-3 mins. just make sure that the heat temp is
monitored so we can ensure that the chicken will cook smoothly and in good quality. I
mentioned earlier that we can reduce common variable, we can eliminate the
unnecessary and subject to changes so we can improve our entire cooking process.

5. Will you earn profit from the undertaking? How much? Prepare the income statement.

The profit is P 137,832 the illustration is on the Google sheet.