Planning and Scheduling
Production and Capacity Budget
Forecasted Production Volume
Annually
874,363
Monthly
72,863.60
Weekly
2,428.80
Daily
347
The date used in this part was based on the projected sales in the number of people who will visit
the shop. This table indicates the total number of production capacity of the business expected
for the year 2023. The number of monthly production was from the annual production capacity
into the number of months in a year which is twelve (12). After that, the monthly production
capacity was divided by seven (7), which is the total number of days in a week.
No. of Patty
No. of Packaging
No. of Condiments
Per Batch
43
50
50
Per Day
347
350
350
Per Week
2,428.80
2, 430
2, 430
Per Month
72, 863.60
73, 000
73, 000
Per Year
874, 363
875, 000
875, 000
Production Capacity
This table shows the number of products and necessary materials needed in production per batch,
daily, weekly, monthly, and annually of vegetable burgers.
Material Requirements Plan
The production of vegetable burgers is divided into multiple units. First, production of burger
patties. Second, production of buns. Third, creation of necessary ingredients included in the
burger. To produce the burger patty, the person in charge should prepare the vegetables needed
for the production. In producing the burger buns, flour, eggs, and baking ingredients will be
prepared to produce burger buns and after the production will be placed in buns shelves for
storage. Necessary condiments will be prepared by other teams including onions, tomato, special
burger sauce. All raw materials will be outsourced from different suppliers.
Bill Summary of Materials
Material
Size
Vendor
Price
Tomato
10 Kg
J & J Fruits and
Vegetable
PHP 800.00
Onions
15 Kg
J & J Fruits and
Vegetable
PHP 2,850.00
Pickles
28 Liters
J & J Fruits and
Vegetable
PHP 1, 575.00
Lettuce
15 Kg
J & J Fruits and
Vegetable
PHP 1, 170.00
Mayonnaise
25 Liter
MSCS PrimeGoods,
Inc
PHP 9, 240.00
Mustard
14 Liter
MSCS PrimeGoods,
Inc
PHP 1, 295.00
Ketchup
15 liter
MSCS PrimeGoods,
Inc
PHP 3, 145. 00
Oil
5 Can
MSCS PrimeGoods,
Inc
PHP 8, 975.00
Sugar
25 Kg
MSCS PrimeGoods,
Inc
PHP 3, 675.00
Garlic Powder
5 Kg
Sandpiper Spices &
Condiments
Corporation
PHP 1, 830. 00
Pepper
5 Kg
Sandpiper Spices &
Condiments
Corporation
PHP 1, 050.00
KAYE - PALAGAY
AKO NG
INGREDIENTS NA
PARA SA PATTY
Paprika
5 Kg
Sandpiper Spices &
Condiments
Corporation
PHP 1, 090. 00
Onion Powder
5 Kg
Sandpiper Spices &
Condiments
Corporation
PHP 2, 337.62
Baking Powder
10 Kg
Liberty Flour Mills,
Inc.
PHP 2, 298.90
Yeast
10 Packs
Liberty Flour Mills,
Inc.
PHP 1, 710.70
Flour
2 Sack
Liberty Flour Mills,
Inc.
PHP 3, 000.00
Egg
10 Tray
FST Egg
PHP 2, 100.00
Butter
40 pcs
Buttery & Co.
PHP 1, 530.00
Managing Total Quality
Quality Control Checklist
Checklist for Raw Materials
Criteria
1. Are the items delivered
correct?
2. Are the items delivered
complete?
3. Are items labeled correctly?
4. Are items in good condition,
no damage or leaks?
5. Are items delivered up to
date, not expired?
6. Are items delivered fresh
and new?
Yes
No
Checklist for Product Design
Criteria
Yes
No
1.Is the logo and company
name readable and visible?
2.Are they visually presenting
and pleasing to the eyes?
3.Are all important details
included?
4.Does the ink from the printer
machine look okay?
Checklist for Product Packaging (Primary and Secondary)
Criteria
Yes
No
1. Is the company logo and
name visible?
2. Does the ink from the
printer machine look okay?
3. Does the paper don’t have
any crumpled areas?
4. Is it properly and tightly
sealed?
5. Does it have a tearing part
so consumers can easily open
the product?
Checklist for Quality Operations and Production
Criteria
1. Are the burgers newly
cooked upon serving?
2. Are floors clean, dry and in
good condition?
3. Are aisles free of clutter?
4. Is food preparation and
storage equipment in good
repair?
5.Is the grill and fryer exhaust
system clean and in good
repair?
6. Has the extinguishing
system been inspected and
serviced within the last 6
months? (Check tags)
7. Are outlets, switches and
electrical components working
properly?
8. Are lights working properly?
9.
Onion/tomato/lettuce
slicers clean No tongs burnt or
smallware cracked
10. Correct tongs in use:
frozen vs cooked.
11. No tongs handler in touch
with
food
inside
freezers/coolers No evidence
of new and old product mix.
12. No other evidence of
cross contamination.
13. Reef cookout register log
all
temperature
logs
completed or no excess
highlighted missing.
Yes
No
14. Correct use of tools:
sanitize probe. sanitize and
room temperature pan, hand
washing when required Patty
position in broiler depending
on broiler type.
Quality Assurance Process And Procedures
A.L.J & T Company ensures that the processes and procedures followed meet the expectations
and requirements of the customers as well as the company. The examination is ensured right
from the start, when all raw materials are received from providers. Raw materials provided by
suppliers are verified one by one by one of the assigned personnel. Following that, an evaluation
of how the product is processed. The company guarantees that all staff will complete their jobs
correctly at every stage of the procedure. All of the ingredients used are verified carefully to ensure
that they are organic and safe for the consumers. None of the components utilized can hurt the
workers.The firm ensured that each procedure had a person assigned to it to ensure that it is
carried out appropriately. As a result, the corporation will be able to develop a product that has a
quality procedure and process which exceeds the consumer's expectations. The most significant
process that the organization evaluates is the packaging of the ingredients and their placement
in the appropriate storages. This is also ensured in order to maintain the number of final items
processed and to determine whether each burger and bun is fairly weighed. The storage is also
being evaluated to verify that the secondary packing is appropriately packed, as well as the
amount of patties and buns that must be hauled out. In this manner, the corporation would be
certain that the method and procedure are properly organized and that no damage has been done
to all of the items from the beginning to the end.