Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
November 2016
TABLE OF CONTENTS
I.
Introduction....p. 3
II.
Abstract......p. 4
III.
IV.
V.
VI.
VII.
Solution Implementation..p. 14
VIII.
Evaluation of Results...p. 15
IX.
Standardization.p. 16
X.
I. Introduction
Company Profile
Taza Verde Caf and Pasta was founded last October 2015
in the City of Dasmarias, Province of Cavite. Taza Verde
offers coffee and pasta to its common customers, which are
the students of De La Salle University Dasmarias. They
promise to their customers that they will continuously offer
good quality foods and give their customers a comfortable
place to stay in during their vacant time. They have a branch
in the Province of Laguna called Kape Hayim were both of
the store owners are related to each other.
The PQTs
The team is composed of Business Operations Management students from level and section 34
namely: Beverly Amboy, Christine Bea, Margie Labarda, Gi Moon Kim, Karina Nolasco, Georjan
Pascual, Kester Villanueva, and Rachelle Yap. The team was formed last August 2015 aiming to
help Taza Verde achieve further improvement, mass preference of students, and enhanced
competitiveness.
Top (L-R): Amboy, Bea, Kim, Labarda; Bottom (L-R): Nolasco, Pascual, Villanueva, Yap
Name
Gi Moon Kim
Beverly Amboy
Members
Christine Bea
Margie Labarda
Karina Nolasco
Georjan Pascual
Kester Villanueva
Rachelle Yap
Adviser
JB Cabanglan
Main Responsibilities
Overall Team
Management, Data
Gathering
Solution Implementation,
Data Gathering
Selection of the Best
Alternative, Data
Gathering
Standardization, Data
Gathering
Standardization, Data
Gathering
Solution Implementation,
Data Gathering
Evaluation of Results,
Data Gathering
Selection of the Best
Alternative, Data
Gathering
Overall Guidance
Project Adviser
Mr. Joseph Rafael E.
Cabanglan
Productivity,
Quality
and Tools Adviser
Team Composition
II. Abstract
The study pertains to the problem of Taza Verde with regards to its market status. Customers
usually prefer prominent and well-tested coffee shops such as Starbucks. In order for Taza Verde
to make its way towards the level of the leading coffee shops, the team will do a benchmarking
analysis for the latter.
The research has been ongoing since October 2016 up to present with Taza Verde as its main
respondent. The studys primary goal is to find the root cause of the problem, analyse the
difficulties being encountered, come up with hypothetical solutions, and propose finalized solutions
in hopes of helping the company towards its betterment .
III.
Project Timeline
A timeline of planned activities are established by the team as a guide to monitor the progress of
the project. The team was guided by the below Gantt that follow the PDCA steps where every
activity is observed for completion according to plan.
PLAN
DO
1. Problem
Identification
and
Selection
2. Analysis
of Present
System
3.
Identification
of
Controllable
Causes
4. Selection
of Best
Solution
5. Solution
Implementat
Plan
Actual
Plan
Actual
Plan
Actual
Plan
Actual
Plan
Actual
October 2016
10/22
10/29
11/9
November 2016
11/12
11/17
CHEC
K
ACT
ion
6. Evaluation Plan
Actual
of Results
Plan
7.
Standardizat Actual
ion
Plan
8. Self
Evaluation
Actual
and Future
Plan
Start
Go to counter
New customer
Arrives
Confirmation of
Order
END
Pay
in
cash
Taza Verdes operations are best represented on a Micro Process Flowchart. The delivery of
finished goods/products is the main agenda and focus on the flow since a restaurant/eaterys
marketing status is directly affected and dependent upon its products.
Few customers
Massive customers
Alternative Solution
Payoff Matrix
Decision
2. Many Competitors
High Benefit
High Benefit
GO
High Cost
GO
Low Cost
High Benefit
3. No Marketing
Strategy
4. Lack of knowledge
and motivations
Taza
should
have
marketing strategy for the
customer to know their shop.
GO
Low Cost
High Benefit
GO
High Cost
High Benefit
GO
High Cost
Potential Problem
Recommended
Action
10
2. Uniqueness
Schedule the
trainings on Sunday
as the shop is close
during that day.
motivate employees
Make a time
table so the their
time will be manage
correctly.
11
12
This
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and
VIII.
Standardization
13
IX.
14