PDQ OBSERVATION:LUGAWAN MBAH 10B Group 5: Tug Toners

Deogracias DanguilanDanae Orig, RNJanice Saraza, MDRosalynn Pangan, RPh

Outline of Presentation

Source: http://profjorgeentrep-jorge.blogspot.com/p/teaching-resources.html#.URVJrR2siSq

•Input•Throughput•Output•Matching•Outcome

URRUTIA’S LUGAWANOPENED IN 1999 OPERATIONAL HOURS: 6AM TO 7PM

LOCATED AT VALENZUELA

INPUTMoney

Manpower

Materials

Machinery

MONEY

CAPEX OPEX Php 28,000

Tables and chairs Pots, pans,utensils,

bowls and plates

Php500/kaldero X 4 a day Php 400/day per employee

x 3 employees

OPEX per day: Cost of Goods Php 2,000.00 Salary 1,200.00 Total Php

3,200.00

MANPOWER

QUALIFICATION BENEFITS/INCENTIVES Knows how to cook Can work fast No specific educational

background required

Salary: Php 400/day No other benefits

HEAD COUNT/JOB DESCRIPTION

3 employees: 1 dishwasher/table

cleaner 2 server/cook

TRAINING Orientation

MATERIALSADEQUACY/SUPPLY DELIVERY

BILL OF MATERIALS

Source of cooking ingredients: “palengke”

Source of drinks: delivery Just in time

No standard being followed Estimated only

QUALITY

INSPECTION Self-check No supervision

Fresh During purchase of

materials, quality of raw materials are being checked by the buyer

PRICE Not expensive because it

comes from the wet marketEQUIPMENT/UTENSILS Tables and chairs Pots, pans,utensils, bowls and

plates Stove, refrigerator

MACHINERY

LAYOUT

THROUGHPUTQuality Control

Supervision

5S

Kaizen

SERVICE DELIVERY Crew prepares order

based on request of the customer

Food are already pre-cooked and ready for dishing out

Server hands the food in a tray right away

Customer pays after enjoying the food

Server cleans the table to prepare for the next customer

QUALITY CONTROL/SUPERVISION Minimal supervision done during operations

(spot checks only by the owner)

QUALITY CONTROL Ingredients are kept in compliance with

appropriate storage conditions (i.e. meat in refrigerator)

Cooked food are covered Utensils are washed and sterilized using hot

water

OUTPUTPRICE

DELIVERY

QUALITY

PRICE

Reasonably priced

DELIVERY Condiments like

patis, calamansi, pepper, toyomansi, vinegar are available at the counter

Lugaw is served in a bowl I

Pre-cooked food Delivered on time Waiting Time: Ready

in 2 minutes (max)

QUALITY Served consistently

hot and on-time

MATCHING

Matching

Product Pricing Hot and delicious

lugaw complemented by savory dishes such as tokwa’t baboy and lumpia including a wide selection of beverages delivered just in time for a hungry Juan

Reasonably priced and not expensive because the ingredients are bought based on daily movement or consumption

Supplies are closely monitored

Matching

Promotion Placement Tarpaulin signage Word of mouth

Target Clients: C & D

OUTCOME•Average no. of customers per hour

=10-15 (usually as a group like families and friend)

= approx. 130 customers a day at a minimum

•Average Daily Sales

= approx. Php 4,550.00 (Php 35.00 per head)

Break Even Php 2,303.57

Safety Margin Php 2,246.43

Summary At present, the current set-up or management

of Urrutia’s Lugawan is based on providing affordable food enough to satisfy the hungry customer.

They have adequate space to meet current customer traffic.

They also have pre-cooked meal so that they could deliver the product in the shortest time possible.

But at the same time, they ensure that the lugaw is served hot by placing them in reheating pots.

They have assigned a staff to take care of ensuring cleanliness.

Recommendations If they want to differentiate their

product, they need to look at how they ensure quality of products by having supervised work and personnel check on competency.

They may also look at innovating some features of the product: Adding adobo flakes Making their lugaw have a different color

Recommendations In terms of service

delivery, they may look at allowing drive through since they are strategically located along the road Target market:

Jeepney & taxi drivers