OPERATIONS MANAGEMENT AND TQM

THIRD QUARTERLY EXAMINATION

Instructions:
This task is to be accomplished by group. The grouping is based on your JEBA week
entrepreneurial activity groupings. Answer each of the questions below concerning your
experience in managing/operating your stalls during the JEBA week.

Name of Enterprise / Business: ____________COCO LOCO_____________

Name of members:
1. Alponte, Jemie - BSBA FM
2. Babatuan, Romjen - BSBA MM
3. Balladares, Anna Marie - BSBA HRDM
4. Bas, Kent - BSBA FM
5. Diaz, Hazel Babes - BSBA HRDM
6. Geralde, Gian - BSBA FM
7. Modiarat, Jhalaika - BSBA FM
8. Padayag, Jessa - BSBA HRDM
9. Quijano, Jervin - BSBA MM
10. Sedon, Ley - BSBA HRDM

I. Enumerate your products using the template below:

Product Features, Attributes and Benefits Competitive Advantage
1. COCO Coco Loco is a one-of-a-kind product The primary factor that
LOCO that offers a range of unique features, sets Coco Loco apart is its
attributes, and benefits that make it a unique blend of natural,
standout in the market. Firstly, its key tropical ingredients,
feature is the use of real coconut providing a refreshing and
water, which provides natural exotic taste experience
electrolytes and hydration to the body. unlike any other. This
Additionally, Coco Loco is organic, advantage is further
gluten-free, and free from artificial strengthened by the our
preservatives and sweeteners, commitment to sourcing
making it a healthy and guilt-free high-quality, ethically-
choice for consumers. Its creamy and sourced ingredients,
refreshing taste is another attribute ensuring a sustainable
that sets it apart from other product that appeals to
beverages. Lastly, the numerous consumers who prioritize
benefits of Coco Loco include both flavor and
improved hydration, increased energy responsibility.
levels, and enhanced overall well-
being. With its distinctive features,
impressive attributes, and multiple
benefits, Coco Loco promises to be a
delightful and beneficial beverage
option for all consumers.

II. Describe how you managed/operated your stall.

Our business and coco loco stall are operated by 10 members during the JEBA week.
1. Anna Marie offers to use her father as our coconut supplier for the entire week,
as they have a lot of coconut trees in Sta. Cruz and We will buy this from them for a
good price. The coconut water and coconut meat are prepared by Anna in the evening
and stored in the freezer .
2. Hazel and Jhalaika are tasked with buying all the ingredients and materials we
need in the evening before opening our stall the next day. Like Condense milk,
 Evaporada milk, tapioca, cups, cup lids, straws, and etc.,
3. Jervin and Romjen are in charge of preparing the stall in the morning, arranging
the chairs and tables, putting the table cloths on, and placing curtains and etc.,
4. Kent is responsible for preparing or making the coco loco product. Because he is
the only one capable of mastering the correct measurements necessary to make a
Coco Loco product, he produces a hundred Coco Locos daily.
5. Jemie Alponte is Kent's assistant. As soon as a lot of customers come, our
workload increases. Jemie helps Kent prepare the cups, scoops tapioca and coconut
meat, put ice, and anything else that is needed to make a coco loco. and
6. Gian Geralde is our runner because he has a motorcycle, which saves us money
on transportation expenses. His job involves buying bulk ice, delivering orders and if
we run out of stocks or the booth requires something, he immediately purchases the
necessary ingredients and materials.
7. Ley and Jessa have been assigned with the responsibility of calling and
entertaining customers. They serve as the first point of contact and represent the brand
to potential and existing customers.

At exactly 8:00 a.m., we ensure that everything is prepared, the ingredients, the
materials, the booth, and in particular, we ensure that everyone behind Coco Loco are
present and operates. At 9 a.m., the coco loco station is open. In our stands, front-end
customer service is provided by Jhalaika, Hazel, Anna, Ley, Jervin, Romjen and Jessa.
The cook or food assembler is Kent and Jemie, and Gian is our delivery boy.

III. What management issues have you experienced during your selling activities
and how did you handle those issues?
Management Issues Actions Taken
1. Absence of structure By implementing a structured
framework, such as assigning specific
responsibilities, establishing goals and
deadlines, and implementing a clear
communication channel, the group
project can run smoothly, fostering
collaboration and maximizing success.

2. Time management With numerous customers to attend to

and an array of tasks to complete, it
can be difficult to effectively manage
time and ensure efficient operations.
However,By having a well-coordinated
team,assigning specific roles,and
prioritizing tasks, this time
management problem can be
successfully addressed.

3. Lack of communication Without proper communication, it

becomes difficult to meet the specific
demands of customers, maintain high
quality standards, and keep the coco
loco business smoothly. Therefore,
open lines of communication and
effective coordination become
paramount in ensuring a successful
and efficient operation.

IV.How do you ensure the quality of your products and operations in terms of:
 a. Quality Control measures
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

b. Quality Assurance measures

_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

c. Total Quality Management

_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

V. What quality issues/concerns or problems have you experienced in your

selling activities? How did you address them?
Quality Issues Actions Taken
1.

2.

3.

VI. Compute your productivity based on the total selling price of your input
over the total cost of your inputs.

Total Price of Outputs Total cost of inputs PRODUCTIVITY

P14,770.00 / 422cups P7,499.00 P7,271.00

VII. How could your business improve its productivity?

To enhance the quality of our coco loco business, we can focus on several
key aspects. Firstly, we should prioritize sourcing the highest quality ingredients, such
as organic coconuts, clean ice cubes and fresh tapioca pearls.This will not only
guarantee a superior taste but also attract health-conscious customers. Secondly,
packaging plays a crucial role in attracting customers and making a lasting
impression. Coco Loco should invest in eco-friendly packaging solutions, using
sustainable materials and vibrant designs, to attract customers and enhance the overall
customer experience, distinguishing it from competitors.Lastly, our business should
actively seek and respond to customer feedback. By listening to what their customers
have to say, Coco Loco can identify areas for improvement and make necessary
adjustments to their quality and packaging. Conducting customer surveys, engaging
with customers on social media, or implementing a review system are all effective ways
 to gather feedback. By incorporating customer suggestions and addressing any
concerns, Coco Loco can continuously improve and maintain customer
satisfaction.These strategies will not only improve the productivity of our Coco Loco but
also help establish Coco Loco as a trusted brand in the market.

VIII. What strategies did you apply to maintain competitiveness in the market?

Firstly, the company focuses on product differentiation by offering a unique and

refreshing blend of coconut water and coconut meat mixed with fresh tapioca pearls.
This sets Coco Loco apart from its competitors and appeals to health-conscious
consumers seeking natural hydration options. Secondly, Coco loco maintains market
competitiveness through effective marketing strategies, utilizing social media and
personal campaigns to reach target audiences, differentiate from competitors, and
showcase unique value propositions. This ensures product exposure, consumer
interest, and customer loyalty.

IX. Attach your personal reflections and realizations about managing business
operations and ensuring Total Quality Management in business. This is to be
done individually. Attach a photo of you while you participate in the selling
activities. (Use separate papers)