BATAAN

PENINSULA STATE
UNIVERSITY

MR. SOURCY
MEAT SHOP
 BACKGROUND OF
THE STUDY
Meat shops are an essential part of the meat industry, providing consumers
with fresh and safe meat products. In recent years, the meat industry has
experienced significant growth and development, driven by the increasing
demand for high-quality meat products. The meat shop business, however,
faces several challenges, including regulations, food safety concerns, and
intense competition, as well as opportunities such as the impact of technology
and e-commerce on the industry.
 OBJECTIVES

T h e r e s e a r c h e r ’ s g o a l i s t o d e t e r m i ne t h e f a c t o r s a ffecti n g th e success of a m ea t sh op .
1. D o e s t h e f a c i l i t y f l o w s y s t e m a f f e c t t h e s u c c e s s o f t h e bu s i n es s
2. I f t h e s p a c e r e q u i r e m e n t h a s a n i mp a c t o n t h e s u c c es s o f t h e bu s i n es s
3. C a n t h e m a n u f a c t u r i n g s y s t e m a f f e c t t h e s u c c e s s ra t e o f t h e bu s i n es s
4. H o w c a n t h e f a c i l i t y c o n t r i b u t e t o t h e s u c c e s s o f bu s i n es s
 PROPOSED
LAYOUT
Space requirements in a meat shop refer to
the minimum amount of physical space
necessary to operate and run the business
effectively. This includes the area required for
various functions such as storage, preparation,
display, and customer service.

Figure 1.1: 2D Layout of the Meat Shop

 PROPOSED
LAYOUT
The figure shows the flow system of
customers in a meat shop. It is designed to
provide a smooth and efficient experience for
the customers, from the time they arrive to
the time they leave with their purchased
items.

Figure 1.2: 2D Layout of the Meat Shop

 PROPOSED LAYOUT

Figure 1.4: 3D Layout of Queuing Area Figure 1.5: 3D Layout of Display Fridge

F i g u r e 1 . 3 : 3 D F a c i l i t y L a y o ut

Figure 1.6: 3D Layout of Pre-Production Area

Figure 1.7: 3D Layout of Comfort Room
 CONCLUSION
A me a t s h o p i s a r e t a i l s t o r e s pe c i a l i z i ng i n t he s a l e of f r es h a nd p r o c es s ed mea t s . They
o f f e r a v a r i e t y o f me a t p r o d u c t s s uc h a s b e e f , por k , poul t r y , a nd o t her s p ec i a l t y mea t s t o
c o ns ume r s . Th e s u c c e s s o f a me a t s hop d e pe nd s on s e v e r a l f a c t o r s , i nc l u di ng t he q u a l i t y
o f t he p r o d u c t s , t h e h y g i e ne a nd c l e a nl i ne s s of t he f a c i l i t i es , a nd t he c u s t o mer s er v i c e
pr o v i de d .
1. The facility flow system can affect the success of a business. A well-designed facility
flow system can improve the efficiency and productivity of operations, leading to
increased success.
2. Additionally, the space requirement has an impact on the success of a business.
Adequate space can allow for proper storage, production, and movement of goods,
while insufficient space can lead to overcrowding and inefficiencies.
3. Moreover, the manufacturing system can affect the success rate of a business. A well-
designed and efficient manufacturing system can increase productivity and reduce
costs, leading to increased success.
4. The facility can contribute to the success of a business in many ways, such as
providing customer satisfaction. Meat shops must take measures to maintain optimal
temperature, ventilation, electrical, safety, sewage and illumination conditions.
 SUMMARY
The pur p o s e o f t h e r e p o r t i s t o d e t e r mi ne t he f a c t or s a f f e c t i ng t he s u c c es s o f
a me a t s h o p , i nc l u d i ng t he f a c i l i t y f l ow s y s t e m, s pa c e r eq u i r ement s ,
ma nuf a c t u r i ng s y s t e m, a nd f a c i l i t y c ont r i b ut i on t o t he s u c c es s o f t he
b us i ne s s . Th e r e p o r t f o c u s e s on Mr . Sour c y ’ s me a t s hop out l i nes t he v a r i o u s
a s p e c t s o f t h e f a c i l i t y , i nc l u di ng pr od uc t a nd pr oc e s s d e s i g n, f l o w s y s t em,
a c t i v i t y r e l a t i o ns h i p s , s p a c e r e q ui r e me nt s , e q ui pme nt , a nd p er s o nnel
r e q ui r e me nt s .