Company Name: Gardenia Bakeries Phils., Inc.

Company Profile

Gardenia began as a humble in-store bakery in Bukit Timah Plaza ,

Singapore in 1978. Mr. Horacio Slocumm, the owner gets the name
Gardenia from his favorite flower. Mr. Slocumm brought with him 35 years
of baking experience with one of Americas leading chain of bakeries then
Gradenia was born. For many years, Gardenia has been the market leader in
Singapore and has expanded its operations in Asia to other countries such as
Malaysia and Thailand, with the latest in the Gardenia chain of bakeries
being here in the Philippines in 1997.

In 2011, Gardenia opened its new bakery in Lapu-Lapu City, Cebu,

producing a daily capacity of 50,000 loaves of bread serving the needs of the
entire province of Cebu and the Northern Mindanao area.

Primary Product

Gardenias primary is their most popular Classic White Bread.

Location

Pajo St, Lapu-Lapu City, Cebu

Evaluation
 I. Product Design

Gardenia Philippines offers a wide array of superior bakery

products including white, wheat and health breads, flavored loaves,
pandesal and snack items like snack cakes, muffins and toasts. The
most popular Classic White Bread is cholesterol free and bromate free,
has zero transfat, and is vitamin and mineral fortified, exceeding DOH
recommendations. The classic white bread is made from Uncle
Slocumms American recipe thats really soft, great tasting, smells
good and nutritious. It also contains essential vitamins such as Vitamin
A, B1, B2, B3, C and minerals like Calcium, Iodine, Iron and Folate.
About 50% of the product is made from the necessary ingredients to
make bread like wheat flour, water, sugar, and salt. Its product slogan
So goodyou can even eat it on its own best describes the product
benefits. They only use high quality ingredients for their products.

II. Process Strategy

In producing and manufacturing Gardenia Bread, the company
uses Continuous Mass Production Process. The breads are produced
continuously in high-volumes approximately 2000 loaves per hour and
are made-to-stock because of large inventories of final product. The
process involves automated, special-purpose equipment. It is a
continuous process because the materials or fluids that are being
processed are continuously in motion, undergoing chemical reactions
or subject to mechanical or heat treatment.

Continuous usually means operating 24 hours per day, seven

days per week with infrequent maintenance shutdowns and the
company operates 24/7.

III. Quality Management

Gardenia has been awarded with International Organization for
Standardization ISO 9001: 2000 certifications from 2003 to 2009 and
has now upgraded to ISO 9001:2008 in compliance with Quality
 Management System and certification for product quality excellence.
Moreover, Gardenia is HACCP (Hazard Analysis and Critical Control
Point) certified since 2003 to presentproof of the companys
adherence to the systematic approach in the identification, evaluation,
and control of food safety standards. From 20042010, Gardenia was
accorded Superbrands status by Superbrands Ltd., an independent
authority and arbiter on branding. This award reaffirms that Gardenia
has met the stringent criteria of market dominance, longevity,
goodwill, customer loyalty and overall market acceptance. Another
notable award is the Annual National Consumers Award (ANCA) as the
Outstanding Bread Manufacturer for five straight years.
It can also be noticed that the Gardenia has a G-Locks in every bread
bags which aid in controlling the quality of their bread. These are color-
coded locks imprinted with the price, batch number for traceability,
and expiry date completes the whole package which ensures the
freshness of every bread bag.

IV. Facility Layout

Gardenia has a product-oriented plant layout, making the raw
materials and machinery follow the product path. In every stage of
production the machineries functions change and also the materials
needed are added simultaneously throughout the process. This kind of
layout is seldom to be changed.

V. Location Strategy
Gardenias main branch is located at Laguna and the
management decided that it is strategic to put up a plant in Cebu
specifically at Pajo St. Lapu-Lapu City. This is done because the
company does not want to compromise the freshness of their products
to be delivered all throughout Visayas and Mindanao. The Lapu-Lapu
plant now serves the bread requirements of Cebu, Bohol , Butuan,
Malaybalay, Iligan, Cagayan de Oro and Davao.
 VI. Human Resource and Job Design
Gardenia has 153 regular employees in different departments
and the others are contractual. The production area workers are
required to be at least high school graduate and are willing to undergo
training. The employees are sent to the companys modern
manufacturing facility in Laguna for intensive training especially on the
most advanced baking technique, HACCP and ISO procedures.

VII. Inventory Management

The Company uses the First In, First Out Method of managing
their inventory since the Gardenia products has only a shelf life of one
(1) week. This is also to avoid any spoilage of their bread and to
manage any costs. As soon as products come out of the factory,
delivery vans leave the production plant as early as 4 oclock in the
morning to bring the products to specific locations and replacing
unsold breads in store shelves with freshly baked products.

VIII. Supply Chain Management

Pilmico and General Media Corporation are the suppliers of Gardenias
raw materials within the Philippines and the other ingredients are
coming from foreign countries like the raisins and chocolates for some
of their products. The finished products are distributed to their outlets,
supermarkets and other retail store all throughout Visayas and
Mindanao.

IX. Scheduling
The Gardenias production area operates 24 hours a day for 7
days a week. They have 3 shifts with 8 hours per shift to ensure that
they can deliver freshly baked breads to the consumers.

X. Maintenance and Reliability

Gardenia currently adapts preventive maintenance wherein their
facilities and machineries are regularly checked and cleaned to avoid
any over hauling and unexpected shutdowns. Once in a month they
allot a whole-day cleaning and maintenance for the plant.