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The bakeshop's production department is located in melencio Extencio Extension, one kilometer away from the main store. It is where they make all the breads. Only the hot Pandesal, which is good to serve hot to the customers,are maid in the main store . But the rerst that requires oven cooling period are made in Melencio.
From the bread's production process, the bakers have ready-mix standardized measurements of lard, margarin, butter, bread improper and skim milk in one container. this is done for the purpose of opportunity. Then, they just have to add flour and sugar to the mixture. the assistants will prepare the butters, dough and fillings using a scale and graduated containers. After that, they place dough in pans, molds and bake dough in oven. Oven temperature shoul be checked regularly, After the oven collong period, the breadsare transferred to the packaging area. The breads made should tally with the breads packaged. After packaging it is delivered from the store for selling. Expiration dates are monitored and expired breads will be disposed .
FM has two outlets for the baked products in cabanatuan, one in the public market and the other one in the central terminal.Each has it's own salesperson.
PRODUCT
FM should continue the existing good products produce and also produce new product mix. Every month introduce to offered different variety to customer
PRESENT SITUATION
Presently, FM Breads and Noodles is still family-run business managed by the five sisters continuing their father’s legacy.
After a major renovation, the stores itself has the interiors well furnish from the walls to the light to the service counter to the tables and chairs. It now operates 24 hours day and offer a wide of baked goods and at the same time operating a fast-food.
The manager owners decided to venture in huge investments for automation because the competition is the bakeshop industry in Cabanatuan became really high and the rivalry, intense. Thought investments in interior and machine were relatively expensive (one machine cost P 400,000), the managers took the risk because they think that it was about time for them to upgrade Fm and give it well design layout. They believe that these investments would be of big help for the production and for them to give their customer a superior service.
STAFF
FM’s top management includes Mrs. Flor Cucio, the general manager ; Mrs. Liza Cabalang, the production, marketing and Hr head; Mrs. Fe Manuel, the fast food and finance manager; Dr. Mercy Lapuz and Mrs. Noneth Guzman. They have 2 supervisor, 9 bakers and a number of assistants, workforce and sales force. Presently, they have 60 employees excluding the top management. The business’ organizational structure has a few hierarchical levels. For hiring of the work force, they usually practice the ordinary method like job posting in store and sometimes they use referral basis. But training and development programs for workers and required most specially now that they have upgraded their equipments.
FINANCE
The business ventured in huge investment in renovation the site and the upgrading their equipments. They bought four ovens. (one oven cost 400,000). This major renovation had a total amount of P 3 million.
Currently, the average monthly sales is P1 Million. Their monthly income vary depending on the peak and off- peak month but according to the finance manager, FM’s averages monthly income is P85,000.
FM Mission: to give superior service to it’s valued customers by mean of producing delicious, economical and finest quality baked goods and noodles.
FM Vision: to help the people of Nueva Ecija elevate their lives by giving them decent jobs.
OBJECTIVES
1. to substantiate the concepts and theories taught in the course and learned from it’s practical application.
2. to learn from how the manager-owners of the business decided on things that require immediate attention.
3. To learn how they maintain and control the quality and their baked products.
4. To analyze the risks and uncertainties involved in this kind of business
5. To know how they effectively train and motivate their employees who in turn contribute to the business’ 30 years of success.
6. To study and assess the design of their work systems and somehow contribute by giving recommendation
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