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PDQ Fishball

12. Nov 2011
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PDQ Fishball

  1. FISHBALL ATBP. UP Consumers’ Cooperative and Shopping Center OCTOBER 16, 2011 1600H to 1700H
  2. PRODUCT LINES NO. PRODUCT PRICE (PESOS) 1 FISHBALL 10 2 KIKIAM 10 3 SQUIDBALL 10 4 FRIED SIOMAI 18 5 SIOPAO 17 6 GULAMAN 7
  3. OPERATING HOURS DAYS TIMES Mondays to 7AM to 8PM Sundays OPERATIONS SALES PER DAY PEAK – TUESDAYS PhP2,500 to AND SUNDAYS (3PM PhP3,000 TO 6PM) LEAN PhP800 to PhP1,500
  4. CUSTOMER DEMOGRAPHICS POPULATION PERCENTAGES STUDENTS 80% RESIDENTS 10% CUSTOMERS 10% OF COOP& SC
  5. MANPOWER ELEMENTS REMARKS QUALIFICATIONS High School Graduate; Rotated with other coop tasks NUMBER 2 crews on shifting; Opening Shift – 7AM to 4PM Closing Shift – 11AM to 8PM JOB DESCRIPTION All Around Operations TRAINING No Formal Training
  6. MANPOWER ELEMENTS REMARKS SALARY Minimum Wage; A few above minimum. 15th and 30th. EMPLOYMENT STATUS Regularization BENEFITS Minimum Government Mandated SSS, Pag-Ibig, Philhealth INCENTIVES Christmas Bonus
  7. MANPOWER ELEMENTS REMARKS DISCIPLINE Strict on Tardiness & Absences 5 Lates = 1 Absence Warning, Suspension and Dismissal
  8. MATERIALS ELEMENTS REMARKS ADEQUACY Always adequate SUPPLY-DELIVERY Twice a week; stored in chest freezer LEAD TIME No Info QUALITY Most Products are Plastic Packed and Frozen brought by Supplier
  9. MATERIALS ELEMENTS REMARKS PRICE No Info BILL OF MATERIALS No Info INSPECTION Crew makes the inspection
  10. MACHINERY • GRILLER • DOUBLE DEEP FRYER • SPECS – with LPG • MAINTENANCE – wiping with rag and removal of excess residue after cooking • INSPECTION – crew does it • MANUALS – none
  11. Store location
  12. STORE LAY-OUT
  13. OUTPUT • PRICE • Appropriate prices for customers to patronize their products • Competitive • Cannot just increase the prices of the products. Needs approval from the board of the coop
  14. OUTPUT • DELIVERY • Barbeque stick is not included in cooking in deep fryer unlike with other stalls, they put the whole kikiam on stick in deep fryer. • Different sauces are for customer to choose. Customers are the one to put their sauces.
  15. OUTPUT • QUALITY • Differentiation: Taste in sauces • Maintain cleanliness on their stall • Purified water is used in Gulaman
  16. THANK YOU! Bacalla Castrence Condino Galamgam Kho
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