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TACORICO

Organizational DevelopmentIntervention Plan in EDP OperationSubmitted to the Instructor ofTotalQuality Management, Department of Management Cavite State University Cavite City Campus

In partial fulfillment of the requirements for the subject BMGT 26: Total Quality Management

JERALD SANTIAGO LINELLE CORDOVA JHONALYN M. MALUMAY BSBM-3B / #14 #04 nd 2 Semester, AY 2018-2019

Republic of the Philippines CAVITE STATE UNIVERSITY CAVITE CITY CAMPUS

DEPARTMENT OF MANAGEMENT Business Management Unit

Author: Jerald Santiago, Linelle Cordova, JhonalynMalumay

Title: THE ORGANIZATIONAL INTERVENTION PLAN ON THE TACORICO

Type of Study:INTERVENTION PLAN

SUBMITTED TO:

VICTORIANO N. RODIL, DVM, MGM Instructor Date:_______

BIOGRAPHICAL DATA

Jhonalyn M. Malumay was residing at 312 M.Reyes Street, San Antonio, Cavite City. She was born on September 13, 1996 at Cavite City. She is the third daughter of Mr. Zosimo D. Malumay and Mrs. Josephine M. Malumay, her siblings are John Henry Malumay, JhovielynMalumay and Jhon Phillip Malumay. She finished her primary education at Manuel Rojas Elementary Schoolin San Roque, Cavite City in 2008 and graduated at secondary level at Cavite National High School located in Chief E. Martin, Cavite City on April 2012. After graduating in high school she did not pursue her studies and worked as a cashier in public market. She continued her studies after 5 years of working and she is now enrolled in Cavite State University-Cavite City campus as a Business Management major in marketing student. In her high school year, Jhonalyn M. Malumay was very active in participating on church activities and at a very young age, she works as a sales lady, cashier and factory worker. .

Jerald Z Santiago was residing at 62M brgyTreceMartirez Street, Samontepark Cavite City. He was born on September 14, 1992 at PulilanBulacan. He is the second son of Mr. Ronaldo Santiago and Mrs. Imelda Santiago her siblings are Jerome Santiago and Jovyann Santiago and Jolina Santiago He finished her primary education at Manuel Rojas Elementary Schoolin San Roque, Cavite City in 2008 and graduated at secondary level at Cavite National High School located in Chief E. Martin, Cavite City on April 2012. After graduating in high school He did not pursue her studies and worked as a bagger in emilus mart and become ah team leader . He continued her studies after 5 years of working and He is now enrolled in Cavite State University-Cavite City campus as a Business Management major in marketing student.

Linelle C. Cordova is 20 years old, residing at Cavite City, and is now currently enrolled in Cavite State University- Cavite City Campus taking a Bachelor of Science Major in Marketing. A 3rd year college student. She has two siblings named Lianne Cordova and Leireel Cordova. Her mother name is Ronellia Cordova and her Father is Angelito Cordova. She finished her Secondary Level in Cavite National Highschool in the year 2014. After her highschool graduation she is not able to step on college because of financial problem, she seek job right after her graduation and luckily, she became a barista of a milktea shop (ochado) at cavite city for 8months

TABLE OF CONTENTS

Page BIOGRAPHICAL DATA* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iii LIST OF TABLES* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iv LIST OF FIGURES* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v LIST OF APPENDICES* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vi INTRODUCTION Rationale on the conduct ODIP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Objectives of ODIP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Time and Place of the Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Scope and Limitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . METHODOLOGY Collection of Data. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Channel for Intervention . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Process Mapping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Paper Trailing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ESTABLISHMENT OF POINTS OF INTERVENTION Historical Background . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Personalities involved in the establishment of the business . . . . . . . . . . . . . . . . . . . . . Market Aspect. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Technical and production Aspect. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Organization and Management Aspect. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Financial Aspect . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cost of Quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PROCESS MAP &PAPER TRAIL ANALYSIS Potential Problems Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Appropriate Control Measures on PPI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . SUMMARY* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . CONCLUSION* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RECOMMENDATIONS* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . REFERENCES* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . APPENDICES* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

INTRODUCTION

Organization development intervention plan are carefully designed activities or interventions to help a team, department, or organizations to achieve a goal or solve a problem. A set of sequenced, planned actions or events intended to help an organization to increase its effectiveness. Organizational development intervention plan will help an organization to determine what will be the problem in the future, and how could they fix the problem quickly. Some of the small businesses are easily get bankrupt because of lack of knowledge about organizational development plan, small or large companies must have their organizational development intervention plan. To prevent the bankruptcy there are some criteria for effective intervention plan; the Extent to which it (the Intervention) fits the needs of the organization, the degree to which it is based on causal knowledge of intended outcomes, the extent to which the OD intervention transfers changemanagement competence to organization members.

Rationale on the conduct ODIP The main reason for this proposal is to help future entrepreneurs to identify what problem will be they facing on their business. In order to determine the right path for the achievements, the entrepreneur need to continually analyze what should be he/she needs to do to improve the operation of their business and management. Objectives of ODIP 

For the future entrepreneurs to be familiarize to the flow chart of the business



To identify what would be the future problem that may encounter of the business owners.



To easily resolve the problem and decrease the expenses of the company

Time and Place of the Study Intervention plan was conducted at Cavite State University Cavite City Campus. From second week of February 2019 to april 2019. Scope and Limitation The study covered the development and intervention, and performance of TacoRico of Cavite State University Cavite City Campus AY. 2018 who pursued his dream to be a sole proprietor in the future with the help of Enterprise Development Project (EDP). The study focused only on tracing the development and intervention and performance of TacoRico.

METHODOLOGY This chapter presents the methodology that will be used in this study and will include the discussion of related literature, philosophy and source of data.

Collection of Data The primary used data was the manuscript given by the owner of Tacorico and through asking questions from the owner and the employee. Secondary data was obtained from the internet. Channel for Intervention Tacorico offered product that is made only by the owner and all the process are shoulder by the owner including the production, marketing, financial process. There will be a possibility that problems or delay may occur since the entrepreneur are making all the process alone, there will be times that he cannot assure that he can give all his time in making sure that the process will be done in time since there is no one to help him. It may consume so much time and effort for the process to be done, additional thing to consider that may affect the process is he has work to do to support his family. He can do the process alone but the entrepreneur cannot assure the quality of the product. The owners employee is the one who is selling the product since the owner has 1 employee to rely on he cannot assure that the employee will be always present and if there will be times that he cannot make it, it will be a problem because the time, the process and money consumed to finalize the product will be all in waste.

Financial Flow/ Paper Trail- Procurement on Production Activities Appendix table 2. Paper Trail- Procurement on Production Activities Activity Person responsible Document Expected output Canvass of needed Purchaser officer Canvass sheet Identified items for items based from replenishment for inventory level RIV preparation Preparation of RIV/ PO PO for endorsement purchase Order to the cashier (PO) based from

Requisition Issue Voucher Preparation and Cashier issuance of cash advance Present the Purchaser purchase receipt of requested items

Disbursement voucher Purchase receipt

Cash advance for procurement of requested items Deliver the purchase receipt to bookkeeper

Financial Flow/ Paper Trail- Receiving payment from customers Appendix table 3. Paper Trail- Receiving payment from customers Activity Person responsible Document Receive the Cashier Purchase Receipt payment of customer and prepare the purchase Record the purchase Cashier Bin Card inventory item.

Expected output Identified items purchase and duplicate the purchase receipt Updated Bin card inventory

ESTABLISHMENT OF POINTS OF INTERVENTION

Historical Background Enrico M. Concepcion, owner of TacoRico conducted this entrepreneurial project last September 1, 2018 until December 1, 2018. The business was located at Muralla, P.N Cavite City. The starting capital was Php30, 000. TacoRico was derived from the core product of the business and the owner’s name. TacoRico is under the food service industry, which means that the business outlet serves snacks for immediate consumption on site (food away from home). This industry includes restaurants, school and hospital cafeterias, catering operations, food carts, and many other formats. TacoRico is a sole proprietor business that is owned and manage by single person. It offers different flavors of Tacos such as; Taco la Primero (ground pork original flavor),

Taco la Cerdo Curry (ground pork curry flavor), Taco la Barriga (sisig pork belly). Customers can also avail combo snacks like Taco con Jugo Uno (ground pork original flavor + any juice), Taco con Jugo Dos (ground pork curry flavour + any juice) and Taco con JugoTres (sisig pork belly + any juice). TacoRico promotes thru the use of signages and social media. Two signageswas provided for the enterprise, first is for the logo for the food cart and second is the menu list of TacoRico. Overall, the TacoRico satisfies their customer. Customers obviously enjoy the Tacos they eat and also thru some interviews customers were happy that with the service and food. Personalities involved in the establishment of the business Enrico M. Concepcion is the only person that establish the business. Market Aspect Marketing is considered the most important area in a business because it describes market situation where the product can be identified through demand analysis. Product The core product of TacoRico is tacos which comes with different flavors. Tacos is defined by Merriam Webster as fried tortilla that is folded or rolled and stuffed with a mixture (as of seasoned meat, cheese, and lettuce. Taco la Primero (gound pork original flavor), Taco la Cerdo Curry (ground pork curry flavor) and Taco la Barriga (sisig pork belly) together with drinks like Azul (blue lemonade) and Rojo (strawberry red iced tea). Customers can also avail combo meals like Taco con Jugo Uno (ground pork original flavor + blue lemonade or strawberry red iced tea), Taco con Jugo Dos (ground pork

curry flavor + blue lemonade or strawberry red iced tea) and Taco con JugoTres (sisig pork belly + blue lemonade or strawberry red iced tea) was the flavors of tacos.

Figure 1. Taco la Primero (ground pork original flavor)

Figure 2. Taco la Cerdo Curry (ground pork curry flavor)

Figure 3. Taco la Barriga (sisig pork belly)

Technical and Production Aspect Production Process and Flow

Contact Supplier Inventory

Purchase of raw ingredie nts

Cleaning and Storing of Raw Ingredients

Selling of Product

Cooking Procedu re

Preparat ion of Ingredie nts

Figure 5. Process Flow 1. Contact Supplier – the proprietor will contact his suppliers, one of the supplier of his main ingredients is his friend so the proprietor can ask his supplier to reserve his orders and pick it up later. 2. Purchase of raw ingredients – the proprietor will buy and pick up his reserved orders from his suppliers and check the quality of the raw ingredients to ensure that all the produce items are fresh and to avoid unfair trade practices. 3. Cleaning and Storing of Raw Ingredients – raw ingredients must be clean first and store at fridge to avoid accumulation of hazardous bacteria that can be really harmful for the consumers. It will be stored for and get ready for the next day for the proprietor avoid the hassle in preparing what he need to cook. 4. Preparation of Ingredients – when it is needed to be cook, frozen ingredients must be thaw out and get ready for cooking. The proprietor also chop all the ingredients and prepare the sauces need for the tacos. 5. Cooking Procedure –TacoRico ingredients has standard cooking procedure to ensure the taste and quality of the product. Since there are different flavor the cooking procedure differs depend on the flavor ingredients being cooked. Examples are: Taco la Primero (ground pork original flavor) – simply as stir-fry ground pork with garlic and onion but with a twist of liquid seasoning and soy sauce.

Ingredients: 

1kg ground pork



onion



garlic



cooking oil



salt and pepper



liquid seasoning



soy sauce

Procedure: -

grind the boneless pork shoulder or pork butt (or can buy already ground in the market supplier)

-

saute finely chopped garlic and onion.

-

add ground pork and season with salt and pepper.

-

Add in the 2 tbsp of liquid seasoning and 2 tbsp of soy sauce in half-way of cooking.

-

wait for the ground pork to be cook thoroughly.

Taco la Cerdo Curry (ground pork curry flavor) – same as the ground pork original flavor but this flavor has a touch of curry powder. Ingredients: 

1kg ground pork



onion



garlic



cooking oil



salt and pepper



liquid seasoning



soy sauce



curry powder

Procedure: -

grind the boneless pork shoulder or pork butt (or can buy already ground in the market supplier)

-

saute finely chopped garlic and onion.

-

add ground pork and season with salt and pepper.

-

Add curry powder.

-

add in the 2 tbsp of liquid seasoning and 2 tbsp of soy sauce in half-way of cooking.

-

wait for the ground pork to be cook thoroughly.

Taco la Barriga (sisig pork belly) – boiled and deep-fried pork belly that are chopped thoroughly and mixed with onions, soy sauce, liquid seasoning and seasoned with salt and pepper. Ingredients: 

1kg pork belly



onion



water



soy sauce



liquid seasoning



cooking oil



salt and pepper

Procedure: -

wash the pork belly with clean water.

-

boil the pork belly for 20-30 minutes, add salt and soy sauce.

-

after boiling, thrust the pork belly with fork many times skin side, then rest after.

-

next, deep fry the pork belly skin side down and skin side up until golden brown then rest.

-

chop the pork belly finely.

-

add finely chopped onion.

-

mixed with soy sauce, salt and pepper.

6. Selling of the product – after the cooking process, the cooked ingredients that is needed for the product will be put on a stainless tray, each flavor of tacos and other ingredients will be put on a different stainless tray that will be placed too in the food cart to look tidy for the customers. 7. Inventory – before the seller returned the food cart to the owner`s house, he will do some inventory of the items, he will list down if there is any need to replenish supplies and he will show the record book to the owner to determine how many products are sold.

Organization and Management Aspect TacoRico is a sole proprietorship type of business, which is owned and registered to the name of a single person only, and the owner is the overall in-charge in the business operation. Since the owner is in charge in over-all business operation he/she has duties and responsibilities that needs to be followed Owner`s Duties and Responsibilities 1. The owner is in charge in the marketing activities such as; 

Accenting customer relation and market the product in social media.



Developing marketing strategies for the business.



Preparing and planning of all promotional material to maximise awareness of customers.

2. The owner is also in charge for the production process 

Cooks and manage the quality of the product from raw to finish product.



Checks the stocks of main ingredient needed for cooking.

3. The owner is responsible for procuring necessities for the business 

Researching where the direct and indirect ingredients will be gather.



Communicating the suppliers of the necessities of the business.

4. The owner will do the financing activities 

Managing sales and profit of the business.



Recording of financial data of the business.



Keeping the financial assets of the business.

5. The owner is also responsible in selling specifically he is responsible for: 

Selling the products to the customers.



Recording the sales of the business on a daily basis.



Repairing and maintenance of the food cart of the business.



Janitorial duties after the business hours.

Financial Aspect The starting capital of TacoRico was Php30, 000, this was used in purchasing the starting ingredients (raw ingredients), equipments and supplies and other miscellaneous expenses.

Cost of Quality Table 1. Costing of Taco la Primero (ground pork original flavor)

DIRECT COST ground pork salt pepper garlic onion soy sauce liquid seasoning cabbage taco shell (soft/crispy) mayonnaise catsup cheese TOTAL INDIRECT COST packaging (greaseproof paper) plastic TOTAL DIRECT LABOR COST owner (cook) TOTAL OVERHEAD COST cooking oil LPG TOTAL OVERALL TOTAL

UNIT COST 18.93

TACO LA PRIMERO COSTING QTY ACQUISITION COST 1kg 200.00 250g 15.00 20g 13.85 1pc 3.33 1pc 3.33 1L 35.00 500ml 124.00 1kg 20.00 1pc 6.50 220g 70.15 220g 9.00 200g 42.40

YIELD 30 750 600 90 60 1000 1000 50 1 88 88 40

QTY 1pc 100pcs

ACQUISITION COST 1.00 12.00

YIELD 1 100

QTY 1

ACQUISITION COST 200.000

YIELD 180

QTY 70L 11kg

ACQUISITION COST 70.00 537.00

YIELD 1000 660

MARK UP PRICE 11.07

MARK UP PERCENTAGE 60%

UNIT COST 6.67 0.02 0.02 0.04 0.06 0.03 0.12 0.40 6.50 0.80 0.10 1.06 15.82 UNIT COST 1.00 0.12 1.12 UNIT COST 1.11 1.11 UNIT COST 0.07 0.81 0.88 18.93

SELLING PRICE 30.00

Table 2. Costing of Taco la Cerdo Curry (ground pork curry flavor)

DIRECT COST ground pork salt pepper garlic onion soy sauce liquid seasoning cabbage taco shell (soft/crispy) mayonnaise catsup cheese curry powder TOTAL INDIRECT COST packaging (greaseproof paper) plastic TOTAL DIRECT LABOR COST owner (cook) TOTAL OVERHEAD COST cooking oil LPG TOTAL OVERALL TOTAL

UNIT COST 19.16

TACO LA CERDO CURRY COSTING QTY ACQUISITION COST 1kg 200.00 250g 15.00 20g 13.85 1pc 3.33 1pc 3.33 1L 35.00 500ml 124.00 1kg 20.00 1pc 6.50 220g 70.15 220g 9.00 200g 42.40 500g 23.00

YIELD 30 750 600 90 60 1000 1000 50 1 88 88 40 100

QTY 1pc 100pcs

ACQUISITION COST 1.00 12.00

YIELD 1 100

QTY 1

ACQUISITION COST 200.000

YIELD 180

QTY 70L 11kg

ACQUISITION COST 70.00 537.00

YIELD 1000 660

MARK UP PRICE 11.84

MARK UP PERCENTAGE 58%

UNIT COST 6.67 0.02 0.02 0.04 0.06 0.03 0.12 0.40 6.50 0.80 0.10 1.06 0.23 16.05 UNIT COST 1.00 0.12 1.12 UNIT COST 1.11 1.11 UNIT COST 0.07 0.81 0.88 19.16

SELLING PRICE 30.00

Table 3. Costing of Taco la Barriga (sisig pork belly)

DIRECT COST pork belly salt pepper onion soy sauce liquid seasoning cabbage taco shell (soft/crispy) mayonnaise calamansi cheese garlic TOTAL INDIRECT COST packaging (greaseproof paper) plastic TOTAL DIRECT LABOR COST owner (cook) TOTAL OVERHEAD COST cooking oil LPG TOTAL OVERALL TOTAL

UNIT COST 18.69

TACO LA BARRIGA COSTING QTY ACQUISITION COST 1kg 220.00 250g 15.00 20g 13.85 1pc 3.33 1L 35.00 500ml 124.00 1kg 20.00 1pc 6.50 220g 70.15 2pcs 2.00 200g 42.40 1pc 3.33

YIELD 30 750 600 60 1000 1000 50 1 88 88 176 88

QTY 1pc 100pcs

ACQUISITION COST 1.00 12.00

YIELD 1 100

QTY 1

ACQUISITION COST 200.000

YIELD 180

QTY 70L 11kg

ACQUISITION COST 70.00 537.00

YIELD 1000 660

MARK UP PRICE 11.31

MARK UP PERCENTAGE 61%

UNIT COST 7.33 0.02 0.02 0.06 0.03 0.12 0.40 6.50 0.80 0.02 0.24 0.04 15.58 UNIT COST 1.00 0.12 1.12 UNIT COST 1.11 1.11 UNIT COST 0.07 0.81 0.88 18.69

SELLING PRICE 30.00

Table 4. Costing of Azul (blue lemonade)

DIRECT COST blue lemonade water crushed ice TOTAL INDIRECT COST plastic cups (8oz.) TOTAL DIRECT LABOR COST owner (cook) TOTAL OVERALL TOTAL

UNIT COST 8.59

AZUL COSTING ACQUISITION COST 165 20 50

YIELD 34 80 34

QTY 100pcs

ACQUISITION COST 55

YIELD 100

1

200

136

QTY 1 pack (8L) 5gallons 5kg

MARK UP PRICE 1.41

MARK UP PERCENTAGE 16%

UNIT COST 4.85 0.25 1.47 6.57 UNIT COST 0.55 0.55 1.47 1.47 8.59

SELLING PRICE 10.00

Table 5. Costing of Rojo (strawberry red iced tea)

DIRECT COST strawberry red iced tea water crushed ice TOTAL INDIRECT COST plastic cups (8oz.) TOTAL DIRECT LABOR COST owner (cook) TOTAL OVERALL TOTAL

UNIT COST 8.59

ROJO COSTING QTY ACQUISITION COST 1 pack (8L) 165 5gallons 20 5kg 50

YIELD 34 80 34

QTY 100pcs

ACQUISITION COST 55

YIELD 100

1

200

136

MARK UP PRICE 1.41

MARK UP PERCENTAGE 16%

UNIT COST 4.85 0.25 1.47 6.57 UNIT COST 0.55 0.55 1.47 1.47 8.59

SELLING PRICE 10.00

Table 6. Costing of Taco con Jugo Uno (ground pork riginal flavor + blue lemonade or strawberry red iced tea)

DIRECT COST ground pork salt pepper garlic onion soy sauce liquid seasoning cabbage taco shell (soft/crispy) mayonnaise catsup cheese azul/rojo water crushed ice TOTAL INDIRECT COST packaging (greaseproof paper) plastic plastic cups (8oz.) TOTAL DIRECT LABOR COST owner (cook) TOTAL OVERHEAD COST cooking oil LPG TOTAL OVERALL TOTAL

UNIT COST 26.05

TACO CON JUGO UNO COSTING QTY ACQUISITION COST 1kg 200.00 250g 15.00 20g 13.85 1pc 3.33 1pc 3.33 1L 35.00 500ml 124.00 1kg 20.00 1pc 6.50 220g 70.15 220g 9.00 200g 42.40 1pack (8L) 165.00 5gallons 20.00 5kg 50.00

YIELD 30 750 600 90 60 1000 1000 50 1 88 88 40 34 80 34

QTY 1pc 100pcs 100pcs

ACQUISITION COST 1.00 12.00 55.00

YIELD 1 100 100

QTY 1

ACQUISITION COST 200.000

YIELD 180

QTY 70L 11kg

ACQUISITION COST 70.00 537.00

YIELD 1000 660

MARK UP PRICE 11.95

MARK UP PERCENTAGE 45%

UNIT COST 6.67 0.02 0.02 0.04 0.06 0.03 0.12 0.40 6.5 0.80 0.10 1.06 4.85 0.25 1.47 22.39 UNIT COST 1.00 0.12 0.55 1.67 UNIT COST 1.11 1.11 UNIT COST 0.07 0.81 0.88 26.05

SELLING PRICE 38.00

Table 7. Costing of Taco con Jugo Dos (ground pork curry flavor + blue lemonade or strawberry red iced tea)

DIRECT COST ground pork salt pepper garlic onion soy sauce liquid seasoning cabbage taco shell (soft/crispy) mayonnaise catsup cheese curry powder azul/rojo water crushed ice TOTAL INDIRECT COST packaging (greaseproof paper) plastic plastic cups (8oz.) TOTAL DIRECT LABOR COST owner (cook) TOTAL OVERHEAD COST cooking oil LPG TOTAL OVERALL TOTAL

UNIT COST 26.28

TACO CON JUGO DOS QTY ACQUISITION COST 1kg 200.00 250g 15.00 20g 13.85 1pc 3.33 1pc 3.33 1L 35.00 500ml 124.00 1kg 20.00 1pc 6.50 220g 70.15 220g 9.00 200g 42.40 500g 23.00 1pack(8L) 165.00 5gallons 20.00 5kg 50.00

YIELD 30 750 600 90 60 1000 1000 50 1 88 88 40 100 34 80 34

QTY 1pc 100pcs 100pcs

ACQUISITION COST 1.00 12.00 55.00

YIELD 1 100 100

QTY 1

ACQUISITION COST 200.000

YIELD 180

QTY 70L 11kg

ACQUISITION COST 70.00 537.00

YIELD 1000 660

MARK UP PRICE 11.72

MARK UP PERCENTAGE 45%

UNIT COST 6.67 0.02 0.02 0.04 0.06 0.03 0.12 0.40 6.5 0.80 0.10 1.06 0.23 4.85 0.25 1.47 22.62 UNIT COST 1.00 0.12 0.55 1.67 UNIT COST 1.11 1.11 UNIT COST 0.07 0.81 0.88 26.28

SELLING PRICE 38.00

Table 8. Costing of Taco con JugoTres (sisig pork belly + blue lemonade or strawberry red iced tea)

DIRECT COST pork belly salt pepper onion soy sauce liquid seasoning cabbage taco shell (soft/crispy) mayonnaise calamansi cheese garlic azul/rojo water crushed iced TOTAL INDIRECT COST packaging (greaseproof paper) plastic plastic cups (8oz.) TOTAL DIRECT LABOR COST owner (cook) TOTAL OVERHEAD COST cooking oil LPG TOTAL OVERALL TOTAL

UNIT COST 25.81

TACO CON JUGO TRES QTY ACQUISITION COST 1kg 220.00 250g 15.00 20g 13.85 1pc 3.33 1L 35.00 500ml 124.00 1kg 20.00 1pc 6.50 220g 70.15 2pcs 2.00 200g 42.40 1pc 3.33 1pack(8L) 165.00 5gallons 20.00 5kg 50.00

YIELD 30 750 600 60 1000 1000 50 1 88 88 176 88 34 80 34

QTY 1pc 100pcs 100pcs

ACQUISITION COST 1.00 12.00 55.00

YIELD 1 100 100

QTY 1

ACQUISITION COST 200.000

YIELD 180

QTY 70L 11kg

ACQUISITION COST 70.00 537.00

YIELD 1000 660

MARK UP PRICE 12.19

MARK UP PERCENTAGE 47%

UNIT COST 7.33 0.02 0.02 0.06 0.03 0.12 0.40 6.50 0.80 0.02 0.24 0.04 4.85 0.25 1.47 22.15 UNIT COST 1.00 0.12 0.55 1.67 UNIT COST 1.11 1.11 UNIT COST 0.07 0.81 0.88 25.81

SELLING PRICE 38.00

PROCESS MAP & PAPER TRAIL ANALYSIS Potential Problems Identification (PPI) Tacorico offered products that came from public market because of its low prices of variety of products and because of that the venture do not have the assurance for the quality of product because there may be times that products being purchased have defects. There is only one person doing the production, marketing, financial process and it’s the owner. It can make the venture complicated because one person cannot supervise all these things. Appropriate Control Measures on (PPI) It should be in a trusted meat dealer like Monterey to ensure the quality and the safetyness of the consumer. Since there are only two people in this venture the owner and the seller, making sure that the quality of output it must have a strict time management and supervising the venture everytime. The owner should atleast have 2 employees for maintaining the quality of the process in operating the business. SUMMARY TacoRico are outlets or facilities that serve snacks for immediate consumption on site offers different flavors of tacos either soft taco shell or hard taco shell. The venture was made because the owner tried to experiment about the product especially for the possible fillings for the tacos so that he can determine what are the appropriate taste that suits for the tacos. The owner is also helping his employee in selling the product, recording the sales of the business on a daily basis, repairing and maintenance of the food cart of the business and janitorial duties after the business hours.

CONCLUSION The researcher’s conclusion after summarizing all the data was Tacorico should have not be dependent to the owner because the owner has a work outside the venture to support his family. The owner does not recognizing the lack of person to be in charge in the area that is needed. The owner did not give importance of cleanliness and the importance of man power. RECOMMENDATION The researcher came up with the following recommendation that young entrepreneurs are facing various challenges when planning a business. The researcher recommends that the place or position must recognize so that in a future time the entrepreneur wants or the objectives must achieved. In order to find the right path that will lead to success the entrepreneur must analyze all the aspects that surround the business idea he intends to realize by continually seeking ways to improve the management and operation of their business. The owner must commit to this venture and must internalize the importance of improving his capability to achieve his objectives.