Gigis fried chiken DOCX

Title Gigis fried chiken
Author Grace Garcia
Pages 4
File Size 19.3 KB
File Type DOCX
Total Downloads 39
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Summary

(This resource material is taken from ABS-CBN BAYAN Foundation, Inc., Faculty Capability Building Program. All Learning Materials are prepared solely for purpose of class discussion. They are neither designed nor intended to illustrate the correct or incorrect management of problems or issues contai...

Description

(This resource material is taken from ABS-CBN BAYAN Foundation, Inc., Faculty Capability Building Program. All Learning Materials are prepared solely for purpose of class discussion. They are neither designed nor intended to illustrate the correct or incorrect management of problems or issues contained in the case.) CASE STUDY I. UNDERSTANDING CUSTOMER'S QUALITY DEFINITIONS Gigi's Fried Chicken Caper (A) "You can make P150,000 in one night!", exclaimed Mrs. Manalastas, the Principal of Eastern Bicutan National High School. She was talking with Gigi Santiago, the canteen operator of the high school. They were discussing an opportunity for Gigi to provide the dinner for the upcoming Junior - Senior Prom. "Our budget is P100 per student, and there are 1,500 students attending the event, that's an easy P150,000 in gross sales for one night" Mrs. Manalastas explained. "The students are not too discriminating in their tastes. They aren't looking for something sophisticated. After all, it's the dancing and the camaraderie that they are anticipating. Something simple, like fried chicken and rice plus a little desert should be sufficient," Mrs. Manalastas explained. Gigi was excited about the opportunity. "Just make sure the food is at the high school grounds by 4 PM of the event day." Mrs. Manalastas said. "Oh and please try to ensure that food safety standards are met: the last thing we want is an incident involving food poisoning." Guide Questions 1. Who is the customer? What are their expectations of quality? 2. What is the production forecast? 3. What is the price expectation? 4. What are the logistics issues? CASE STUDY II. UNDERSTANDING INTERNAL AND EXTERNAL QUALITY DEFINITIONS Gigi's Fried Chicken Caper (B) Gigi was looking forward to taking on the opportunity to serve the catering needs of the upcoming Junior – Senior Prom of the Easter Bicutan National High School. "How difficult could it be?" she wondered, "after all, it's just fried chicken." She added. The first question in her mind was "what kind of fried chicken will the kids want?" "Do they want the breaded crunchy kind or they want the simple home-cooked style? Gigi wondered. She realized this decision would have some implications on her costs and her production process. She decided to go back to Mrs. Manalastas, the school principal to inquire further. "Firstly, as mentioned, we don't want any health risk. That's a minimum. We don't want spoiled food served to students so the food must be prepared as fresh as possible. Secondly, the kids would want something filling – they want their money's worth in terms of serving size. They are paying P100 and they are expecting a meal worth P100. Thirdly, while the kids may be a bit forgiving in terms of taste, they want the food to taste decent," Mrs. Manalastas explained. "In terms of delivery, I think I've made myself clear last time," Mrs. Manalastas said. "the food should be here no later than 4:00 PM on the day of prom." As Gigi left, she wondered just how much money will she make for this particular venture? Her instincts told her that her direct food cost should be no more than 40% per serving of chicken. This was the same profit margin she had in running her canteen. With these guidelines, Gigi decided to begin her production plan. Guide Questions 1. What are their expectations of quality?...

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