III.

Production and Operational Plan

A. Production Description

In making our product Hummus with Tahini Sandwich and Banana Smoothie, it will require more
labor intensive application and lesser capital intensive. More labor intensive because first of all
our business is a restaurant. Our food and smoothie requires manual operation by the cook or
laborer who will be assisting the cook to prepare our product. Lesser capital intensive because the
equipment will only serve as a tool for the production of the product not fully automated, but
manually operated by the laborer. Our product is purely vegetable-made composing of no meat the
oil that we will be using is olive.

The production of our food and smoothie would be easy. It only requires a blender to for making
the hummus with tahini dip and smoothie. Series of steps are followed in order to produce our
hummus and tahini and for the smoothie as well. It should be strictly followed as well as the time
indicated on the steps in order for the hummus dip and the smoothie to reach its most tasteful
output.

Healthy Hub will be getting its raw materials from trusted suppliers in Guadalupe Commercial
Complex market in Makati. Our supplier has been an established seller of goods ever since
particularly vegetables. In order to be ready at unexpected times, our business has two suppliers
of our raw materials. Our primary supplier Asie & Ziel Vegetable Grocery Store will provide us
most of our vegetables like lettuce, tomato, cucumber, onion, for the hummus sandwich. For tahini
they will provide us sesame seeds and lemon. The chick peas(garbanzos), milk, syrup, white sugar
and the bread would be provided by our primary supplier Unimec Grocery Store near GCC market.
For backup or secondary supplier, Cora Vegetable Grocery Store will be there to supply our
vegetables. For the chick peas and bread, Super 8 Grocery Store will support us if ever there will
be shortages. For our banana smoothie, our main supplier would surely provide us every time
because they have a lot of connection regarding supply of bananas. Talking about quality and price
of our materials, we are confident that it is just like the quality of the materials from the
supermarket and with the price it is much better when it comes to buying on GCC market rather
than buying on supermarket. It will also help us to cut down our costs.
From purchasing the raw materials of our products, to its processing or making of the final product
up until it is serve to the customers we will make sure that the orders will be as clean as they
imagined. Our raw materials would have a different schedule of acquisition depending on the
number of inventories we have. In order to maintain our product quality in terms of its freshness
and cleanliness we need to store them properly knowing their maximum shelf life for us to manage
our inventories properly. We will only buy the materials on a specific number of units with each
ingredients for the business to minimize costs. Lastly, to assure our product quality, its ingredients
will undergo proper washing. Also for some of our ingredients like the Garbanzos will be relying
on First in First out method for the business to avoid spoilage on the inventory. In that manner, it
will help to lessen the cost of the business.

Purchasing of raw materials will depend on the number of inventories left on the storage. We will
follow the method wherein we will only buy raw materials only when they are needed or we will
only stock not too much for the business to increase its efficiency and decrease waste on the
production process.

In order for the customers not to worry, they can actually watch the cook or laborer on making
their own orders in order to lessen their negative thoughts about the cleanliness of our product.
Also we strictly encouraged cleanliness on the vicinity. Our workers will wear gloves, hairnets
and other things that will lessen and avoid to put some dirt whenever preparing their orders.

Shelf life of each raw materials from the process of making the hummus and tahini dip will also
be checked at all times to ensure that the materials we are using are being established on its full
quality and always as fresh as it is to be offered to our customers.

A.1 Objective of Technical Study

Technical aspect aims to discuss and present the part in which you know more about the production
of the business product in a detailed manner. This aspect will help you determine the different
steps on the production, what equipment to be used, layout of floor plan, proper computation of
costs for labor and the product itself, proper disposal , and the quality control system.
 B. Production and Operation Process

Purchase and receiving of Using of the required

Raw Materials from the Suppliers equipment (blender/Food processor)
for making the dip and the smoothie

Serving it to the customers Finishing of the product

Suppliers: Asie & Ziel Vegetable & Grocery Store(Primary)/Cora Vegetable Grocery Store(Secondary)

Unimec Grocery Store(Primary)/Super8 Grocery Store(Secondary)

 1. Production Process

Ingredients: 1 Hummus with Tahini Sandwich

Tahini Recipe:
o Sesame Seeds
o Olive oil
Hummus Recipe
o Chick peas
o Lemon juice
o Salt and pepper
o Garlic
Lettuce
Tomato
Onion
Bread with butter

Ingredients: 1 Banana Smoothie

Banana
Syrup
White sugar
Milk
Crushed Ice
Water

1.1 Ingredients Storage Shelf Life

Unopened
Sesame Seeds/Roasted Freezer 1 year
Olive oil Pantry 2-3 years
Canned chick peas Pantry 1 year
Fresh Lemon Refrigerator 1-2 months
Salt and pepper Pantry Indefinite
Garlic Pantry 3-6 months
Lettuce Refrigerator 7-10 days
Tomato Refrigerator 2 weeks
Onion Refrigerator 2-3 months
Bread Pantry 5-7 days
Butter Freezer 6-9 months
Banana Refrigerator 2-9 days
White sugar Pantry Indefinite
Milk Refrigerator 7-10 days
 Opened

Olive oil Pantry 2-3 years

Canned chick peas Refrigerator 4-5 days
Fresh Lemon Refrigerator 2-3 days
Butter Freezer 6-9 months
Milk Refrigerator 5-7 days

Source: https://www.eatbydate.com
Tahini Recipe:

Heating of the pan and Wait until the sesame seeds

adding the sesame seeds turn brown
2-3 minutes 2-3 minutes

Store tahini in a jar After being roasted, cool it for

5 minutes then put it in a blender
w/ tablespoons of olive oil(3-5mins)

TOTAL MINUTES : 12-16 minutes

Hummus Recipe:

Combine the tahini, 1 clove of minced garlic, salt and pepper(1/2 tablespoon) and
lemon juice(1-2 lemons) and blend it for about 5-7 minutes

After rinsing the chick peas, add the first half of the chick peas and process for a
minute. Add the remaining half and process for about 5--7 minutes.
 Serve hummus with a drizzle of olive oil and any herbs or spice you want to add.

TOTAL MINUTES: 11-15 minutes

Hummus Sandwich

Toast the bread with butter Caramelized the onion

(1-2 minutes) (5-7 minutes)

Put it all up together Slice the tomatoes, lettuce, and

(with hummus & tahini dip) cucumber for the sandwich(1-2mins)
and serve it to the customer.
(1-2minutes)

TOTAL MINUTES: 8-13 minutes

Banana Smoothie:

Peel and slice the banana Put it inside the blender/food processor

Put it in a glass and serve to Add crushed ice milk, milk syrup/
the customer sugar then process/blend all together
TOTAL MINUTES: 5 minutes

Mango Smoothie

Peel and slice the mango Put it inside the blender/food processor

Put in a glass and serve it to the Add crushed ice, milk syrup/
customer sugar then process/blend together

TOTAL MINUTES: 5 minutes

2. Duration per item

Production Schedule:
Actual Production

Item Category : Description: Completion Time:1

Vegetable Sandwich Toasted whole wheat bread

glazed with butter top with
tomato lettuce, chard onion,
cucumber and a spread of
hummus dip with tahini
Vegetable Sandwich Pita bread mix with tomato
lettuce, chard onion, cucumber
and a spread of hummus dip
with tahini

Item Category: Description: Completion Time:

Smoothie Iced Banana Smoothie

Smoothie Iced Mango Smoothie

Preparation for Hummus Sandwich: TOTAL SECONDS (47 seconds)

Actual Run time (per serving)

Spreading of Hummus with tahini dip Putting 4 slices of cucumber

on the whole wheat bread/Pita bread the bread (10 seconds)
(10 seconds)

Putting the caramelized onion Putting 4 slices of tomato

(10 seconds) on the bread (10 seconds)

Putting the lettuce on the bread Putting the other bread on

(5 seconds) top(2 seconds)

Preparation for Smoothie:

Actual Run time (per serving)

Slicing of the chosen fruit(1 pc) Putting the banana on the blender
(11 seconds) (4 seconds)

Putting the milk(30ml) on the blender Putting the crushed ice(1 cup)
(7 seconds) on the blender( 11 seconds)

Putting the white sugar/syrup(30ml) Blending all the ingredients

on the blender(11 seconds) at the same time(45 seconds)

Putting the smoothie on the

glass (6 seconds)
C. PRODUCTION SCHEDULE

POSITION NO. JOB DESCRIPTION

CHEF 1 Person in charge with all the
recipes.
ASSISTANT CHEF 2 Person in charge with recipes
aside from the chef
CASHIER 2 Person in charge with all the
over-the-counter transactions.
STORE PERSONNEL 2 In charge of facilitating, serving
and making deliveries to the
customers.
SECURITY PERSONNEL 1 In charge in securing the
restaurant.

Cashier Shifting Schedule

Shift MON TUES WED THURS FRI SAT SUN

Opening Cashier 1 Cashier 1 Cashier 1 Cashier 1 Cashier 1 Cashier 1 Cashier 1
Closing Cashier 2 Cashier 2 Cashier 2 Cashier 2 Cashier 2 Cashier 2 Cashier 2
 Staff MON TUES WED THURS FRI SAT SUN
Assistant
Chef 1
Assistant
Chef 2
Store
Personnel
1
Store
Personnel
2
Security

Food Staff Uniform

D. LABOR REQUIREMENT

POSITION NO. OF EMPLOYEES JOB DESCRIPTION

COOK 4 Person who is in charge with all

the preparation and cooking of the
product.

KITCHEN STAFF 2 Person who assists the cook to

prepare the ingredients and the
recipes needed.

CASHIER 2 Person in charge with all the

money transactions

STORE PERSONNEL 2 Person in charge in assisting and

facilitating the customers

SECURITY OFFICER 2 Person in charge in securing the

store and the personnel.
SHIFTS:
MONDAY - SATURDAY

Morning Shift: 8:00 AM 2:00 PM

Afternoon Shift: 2:00 PM 8:00 PM

SUNDAY

Morning Shift: 9:00 AM 1:00 PM

Afternoon Shift: 1:00 PM 5:00 PM

Cashier Shifting Schedule

SHIFT Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Morning Cashier1 Cashier1 Cashier1 Cashier1 Cashier1 Cashier1 Cashier1

Shift

Afternoon Cashier2 Cashier2 Cashier2 Cashier2 Cashier2 Cashier2 Cashier2

Shift
 LABORER SHIFTING SCHEDULE

SHIFT Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Cook 3 Cook 1 Cook3 Cook 1 Cook 1 & 3 Cook1 & 3 Cook1 & 3

Kitchen Kitchen Kitchen Kitchen Kitchen

Staff1 Staff1 Staff1 Staff1 Staff1
Morning
Shift
Store Store Store Store Store
Personnel1 Personnel1 Personnel1 Personnel1 Personnel1

Security Security Security Security Security Security Security

Officer 1 Officer 1 Officer 1 Officer 1 Officer 1 Officer 1 Officer 1

Cook 4 Cook 2 Cook 4 Cook 2 Cook 2 & 4 Cook 2 & 4 Cook 2 & 4

Kitchen Store Kitchen Kitchen Kitchen

staff2 Personnel2 Staff2 Staff2 Staff2

Afternoon
Shift Store Store Store Store Store
Personnel2 Personnel2 Personnel2 Personnel2 Personnel2

Security Security Security Security Security Security Security

Officer 2 Officer 2 Officer 2 Officer 2 Personnel 2 Personnel 2 Personnel 2
E. MACHINERY/EQUIPMENT REQUIREMENT

QUANTITY TOOLS/MACHINE USES UNIT TOTAL

PRICE PRICE

Refrigerator Storage of
1 Raw Materials Php 48 Php 48
LG GR-B207GLQV to prolong 000.00 000.00
freshness

Blender Use to pure

3 the fruits for Php 8 Php 26
PHILIPS HR2095 smothies 995.00 985.00

Stove Use to cook

1 ingredients Php 2 Php 2
Union Glass Top Panel 999.00 999.00
Double Burner Gas Stove

1 Gas Use to Php 630.00 Php 63

function the
GASUL 11-KG MINI stove
VALVE LPG
 Measuring Cups \
1 Set Spoon Use to
measure the Php 852.00 Php 85
Black Plastic Measuring ingredients
Cups 10Pcs/Lot
Measuring Spoon
Toolsmeasuring

Knife
1 Set Use to slice Php 1 Php 1
Edge Houseware - and peel the 000.00 000.00
Ceramic Knife Gift box ingredients
set. 4 Knives and Fruit or
Vegetable Peeler

Chopping Board
3 A durable Php 450.00 Php 1
20x30 Wooden chopping wood to place 350.00
Board Stipes Design the ingredients
for cutting

Grillilng Pot
2 A round metal Php 1 Php 3
Dessini Double Grill Pan use for grilling 500.00 000.00
32cm

TOTAL PHP
816.
 F. RAW MATERIAL REQUIREMENT

Raw Materials Cost Servings Per Serving

Bread Php 56.00 - 14 slices 7 Servings Php 8.00

Butter 53.00 - 10 grams 22 Servings 2.00

Lettuce 70.00 - 390 grams 2 pcs. Per Serving 4.00

Tomato 33.00 - 520 grams 4 Slices Per Serving 2.5

Onion 40.00 - 560 grams 20 Servings 2.00

Cucumber 25.00 - 500 grams 4 Slices Per Serving 1.15

For Spread :

Garbanzo Php 30.00 - 225 grams 30 - 35 Servings Php 1.1

Sesame Seeds 100.00 30 - 35 Servings 1.1

Olive Oil 21.00 - 32 mL 30 - 35 Servings 1.1

Salt .16 - 10 grams 30 - 35 Servings 1.1

Lemon 40.00 - 2 pcs. 30 - 35 Servings 1.1

Total Sandwich Cost PHP 25.15

PER SERVING
Smoothies :

Ice cubes Php 10.00 - 10 cups 10 Servings Php 1.00

Banana 42.00 - kilo / 6 pcs 6 Servings 7.00

Milk 28.00 - 420 mL 14 Servings 2.00

Syrup 1.00 - 30 mL 1 Serving 1.00

Total Php 468.16 Total Smoothie Cost PHP 11.00

PER SERVING
G. Office and Mini-Resto Layout

FAADE:

Top View

Front View
 Side View

Location:
H. Waste Disposal System

Every food stalls must maintain cleanliness to its surroundings for them to assure the
customer that their product is safe and clean. The business will engage in proper sanitation and
right waste management disposal in its store properly.

For the business, waste sorting will be the primary way for the waste to be segregated. The
management will provide trash bins inside the kitchen and make sure that it has a label for easier
segregation. The wastes will be divided to biodegradable and non-biodegradable.

Fruit peelings and leftover foods will be put to the biodegradable bins while papers,
toothpicks, etc. will be put to non-biodegradable bins.

As a lessee in Ayala Triangle Garden, their rules and regulations will be strictly observed
in relation to waste management. Also, the company will defer to the authority of City of Makatis
Solid Waste Management Code. Rules on correct disposal and storage stated therein and the
discharge and also the schedule of collection specified by the City, together with any rules, other
guidelines, and system of procedure subsequently issued in relation with the ordinance.
I. QUALITY CONTROL SYSTEM

To keep the quality of the product as well in its service, proper quality control system shall
be applied by the company. By doing this, our product will meet a needed quality. From the process
of sourcing raw materials, through production process until the producing and serving of finished
product to our customers. Strict observation shall be applied.

General Controls

By following the quality control procedure and attentively obeying the rules for
appropriate sanitation and proper cleanliness in our facility area and in our bistro. It will
be supervised by the operations manager.
Raw materials and primary goods will be selected efficiently. It will be assured that our
materials will come from a trusted supermarket and we will make sure that our materials
are high quality and fresh goods.
Our basis of our inventories is First In, First Out (FIFO) method to avoid the risk of
spoilage since our materials are easy to rot.
 J. Production Cost

Item Direct Material Direct Labor Overhead

Refrigerator 48000.00
Blender 8995.00
Stove 2999.00
Gas 630.00
Measuring 852.00
Cups/Spoon
Knife 1000.00
Chopping Board 450.00
Grilling Pot 1500.00
Total 64426.00
Raw Materials:
Bread 8.00
Butter 2.00
Lettuce 4.00
Tomato 2.50
Onion 2.00
Cucumber 1.15
For Spread:
Garbanzo 1.10
Sesame Seeds 1.10
Olive Oil 1.10
Salt 1.10
Lemon 1.10
Total Sandwhich Php 25.15
Cost PER SERVING:
Smoothies:
Ice Cubes 1.00
Banana 7.00
Milk 2.00
Syrup 1.00
Total Smoothie Cost Php 11.00
PER SERVING:
Item Direct Material Direct Labor Overhead
Refrigerator 48000.00
Blender 26985.00
Stove 2999.00
Gas 630.00
Measuring 852.00
Cups/Spoon
Knife 1000.00
Chopping Board 1350.00
Grilling Pot 3000.00
Total 84816.00
Raw Materials:
Bread 56.00
Butter 53.00
Lettuce 70.00
Tomato 33.00
Onion 40.00
Cucumber 25.00
For Spread:
Garbanzo 30.00
Sesame Seeds 100.0
Olive Oil 21.00
Salt 16.00
Lemon 40.00
Total Sandwhich Php 484.00
Cost PER SERVING:
Smoothies:
Ice Cubes 10.00
Banana 42.00
Milk 28.00
Syrup 1.00
Total Smoothie Cost: Php 81.00