he Case: GIGI’S CATERING (E) After understanding the inputs, Gigi decided to proceed with planning the process. The sheer volume of the undertaking made Gigi shudder in anticipation. “While earning P225,000 for one night’s work is very attractive, it’s going to be very difficult cooking 450 kilos of chicken and 75 kilos of rice,” she thought “That’s almost half a ton of chicken!” (Note: The numbers may be different from what your group had already determined based on your analyses of previous caselettes.) In principle, Gigi decided to break down the major steps into four: food preparation, cooking, packaging and delivery. Food preparation involves the cleaning, cutting and marinating of the chicken. Cooking involves the frying of the chicken and the coking of rice. Packing involves portioning the chicken and the rice and placing them into the Styrofoam packs. Delivery includes everything from loading the trucks to the actual trip of delivery to the school. Gigi asked her brother to help her to the production planning to ensure that everything runs smoothly. Her brother instructed her to make an estimate of the time it will take for the different steps of the process. Gigi countered that this is a function of the number of people she will get. Gigi said she intends to get two people for the preparation, cleaning, cutting and marinating. With these two people, she figured she’ll have all 450 kilos of chicken cleaned, cut and marinated in four hours. “It could be faster proportionately, the more people I get, but I think I can only get a maximum of four people for this task if I want to,” Gigi said. The cooking process is more complicated. To ensure quality, the chicken must be placed in the oil when it is already of right temperature. Dipping the chicken when the oil is not hot enough will make it tend to absorb oil, thus making the end-product oily. Dipping the chicken when the oil is too hot may result in a burnt oil taste. After each batch of chicken, the temperature of the oil must be raised to the correct temperature before the next batch is fried. In terms of time, Gigi estimated that one large frying pan can cook eight kilos per batch. The cooking time per batch (including the heating of the oil) will take approximately 60 minutes. Gigi intends to use a total of six (6) frying pans simultaneously. In cooking the rice, it would take two hours of cooking time to cook one batch of ten (10) kilos of rice. Gigi intends to use five (5) pans to cook the rice. In terms of packing, Gigi estimates that it would take three minutes per pack to assemble the chicken, and the rice, and the plastic spoon and fork. Since cooking this much chicken and rice will entail a lot of space, Gigi decided to use their property in Kamuning, about 15 minutes drive away from her catering shop in Katipunan. Guide Questions: 1. What are the steps in the production process? 2. What steps have an impact on the quality, delivery and cost? 3. What control mechanism can Gigi set in place to ensure consistency of product in terms of quality, delivery and cost? 4. How much time should Gigi allocate for each of the steps? The Case: GIGI’S CATERING (F) Gigi wanted to find out what time would be the best time to start cooking. While it won’t hurt to start earlier than later, Gigi was concerned about freshness and minimizing potential wastage due to spoilage. “The last thing that I want is to start cooking too soon that some spoilage occurs,” Gigi thought. “On the other hand, I can’t start late either as that will have some serious repercussions as well.” She decided to consult with her brother to ask him about the best way to estimate the correct time to start the process. Refer to case letter E for some information. Guide Questions 1. How many hours will the entire project take, assuming all raw materials are on hand? 2. Apply the PERT/CPM analysis and draw the cooking process in a PERT/CPM chart. 3. What is the critical path? 4. Can you suggest ways to improve the entire cooking process, without sacrificing quality, delivery or cost? 5. Will you earn profit from the undertaking? How much? Prepare the income statement.
The Case: GIGI’S CATERING (E)
After understanding the inputs, Gigi decided to proceed with planning the process. The sheer
volume of the undertaking made Gigi shudder in anticipation. “While earning P225,000 for one
night’s work is very attractive, it’s going to be very difficult cooking 450 kilos of chicken and 75
kilos of rice,” she thought “That’s almost half a ton of chicken!” (Note: The numbers may be
different from what your group had already determined based on your analyses of previous
caselettes.)
In principle, Gigi decided to break down the major steps into four: food preparation, cooking,
packaging and delivery. Food preparation involves the cleaning, cutting and marinating of the
chicken. Cooking involves the frying of the chicken and the coking of rice. Packing involves
portioning the chicken and the rice and placing them into the Styrofoam packs. Delivery
includes everything from loading the trucks to the actual trip of delivery to the school.
Gigi asked her brother to help her to the production planning to ensure that everything runs
smoothly. Her brother instructed her to make an estimate of the time it will take for the different
steps of the process. Gigi countered that this is a function of the number of people she will get.
Gigi said she intends to get two people for the preparation, cleaning, cutting and marinating.
With these two people, she figured she’ll have all 450 kilos of chicken cleaned, cut and
marinated in four hours. “It could be faster proportionately, the more people I get, but I think I
can only get a maximum of four people for this task if I want to,” Gigi said.
The cooking process is more complicated. To ensure quality, the chicken must be placed in the
oil when it is already of right temperature. Dipping the chicken when the oil is not hot enough
will make it tend to absorb oil, thus making the end-product oily. Dipping the chicken when the
oil is too hot may result in a burnt oil taste. After each batch of chicken, the temperature of the
oil must be raised to the correct temperature before the next batch is fried. In terms of time,
Gigi estimated that one large frying pan can cook eight kilos per batch. The cooking time per
batch (including the heating of the oil) will take approximately 60 minutes. Gigi intends to use
a total of six (6) frying pans simultaneously. In cooking the rice, it would take two hours of
cooking time to cook one batch of ten (10) kilos of rice. Gigi intends to use five (5) pans to cook
the rice.
In terms of packing, Gigi estimates that it would take three minutes per pack to assemble the
chicken, and the rice, and the plastic spoon and fork. Since cooking this much chicken and rice
will entail a lot of space, Gigi decided to use their property in Kamuning, about 15 minutes drive
away from her catering shop in Katipunan.
Guide Questions:
1. What are the steps in the production process?
2. What steps have an impact on the quality, delivery and cost?
3. What control mechanism can Gigi set in place to ensure consistency of product in terms
of quality, delivery and cost?
4. How much time should Gigi allocate for each of the steps?
The Case: GIGI’S CATERING (F)
Gigi wanted to find out what time would be the best time to start cooking. While it won’t hurt to
start earlier than later, Gigi was concerned about freshness and minimizing potential wastage due
to spoilage. “The last thing that I want is to start cooking too soon that some spoilage occurs,”
Gigi thought. “On the other hand, I can’t start late either as that will have some serious
repercussions as well.” She decided to consult with her brother to ask him about the best way to
estimate the correct time to start the process. Refer to case letter E for some information.
Guide Questions
1. How many hours will the entire project take, assuming all raw materials are on hand?
2. Apply the PERT/CPM analysis and draw the cooking process in a PERT/CPM chart.
3. What is the critical path?
4. Can you suggest ways to improve the entire cooking process, without sacrificing quality,
delivery or cost?
5. Will you earn profit from the undertaking? How much? Prepare the income statement.
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