JDR SEAFOOD LUMPIA

DIPOLOG CITY
OPERATION MANAGEMENT PAPER

PRESENTED TO:
JHON MICHAEL J. ZAMORAS
INSTRUCTOR
IN FULFILMENT OF THE REQUIREMENTS FOR THE
COURSE B2 OPERATION MANAGEMENT (TQM)

BY:
JUDY ANN A. SUAN
RANELYN DIZON
MA. DECEMAE S. SUMAGANG
 OPERATION MANAGEMENT PAPER

I. Introduction
Vieira’s Lumpia is a new treat delicacy that is mostly made
from scallops and assorted vegetables and cheesy wrapped in
freshly-made lumpia. It is deliciously cooked for customers who
would pass by the busy street of Katipunan street Dipolog City.
This line of business promotes healthy eating habits and
shows support for the abundant scallops harvest in Dipolog.
A. BACKGROUND OF THE BUSINESS
- Lumpia is a traditional Filipino dish, similar to an
eggroll, but instead filled with meat and heavier
vegetables.
- Vieira’s Lumpia provides consumers with lumpia
filled with scallops and assorted vegetables such as
carrots, potato, onions and garlic, wrapped and then
deep fried into a frying pan , delicious delicacy.

B. STRATEGIC VISION
* MISSION
• To meet the desired taste of the customers
• To support local product and contribute to the
growth of income of the local market to develop a
healthier lumpia dish different from the typical one
* VISION
• Vieira's lumpia will change the way you taste and
think about a lumpia.
• To be the number one distributor of Vieira’s Lumpia
in the Philippines.
* GOALS
- Our goal is to provide the best-quality lumpia.
- To give them the healthier lumpia that is peculiar to your taste
- aims to guarantees 100% customer satisfaction.
 * OBJECTIVES
- To provide quality finger food at reasonable price with
exemplary service
- To be the best selling lumpia business in Katipunan street,
Dipolog city
- To attract more customers and sell more lumpia

* CORE VALUE
- JDR sea foods works where the lumpia is improved by adding
another ingredients and create a new fillings.

II. S.W.O.T ANALYSIS

* STRENGTHS
- Promotes a healthy immune system and proper thyroid
- Maintain normal heartbeat
- Help prevent diabetes
- Keeping normal metabolism- and help your body burn
calories
- Affordable
- Unique taste

* WEAKNESSES
- High in calories
 - Taste Impression
- Low quality of scallops mea

* OPPORTUNITIES
- New flavors and new recipes especially focused
on health friendly ingredients can be introduced
- Introducing the quality and fresh delicacy
naturally made in Dipolog

* THREATS OF THE BUSINESS/ENTITY

- Place issues
- Red tide
- threat from other existing lumpia
product
- People allergic to sea foods
III. OPERATION PLAN

A. PRODUCT DESIGN
The vieira’s lumpia, which JDR will introduce to
you, can encourage healthy eating habits and a
healthy thyroid , maintain a regular metabolism, and
help the body burn more calories. We made our
packaging out of paper because we want to help our
mother earth. Our packaging is an eco-friendly
material since it can readily decompose and can be
used as fertilizer. The image on the side shows sample
packaging for our product and sample material for the
label. The Vieira’s Lumpia logo can be found on our
packaging, and it also include information about our
company’s location and contact details.

DINE-IN
 TAKE-OUT

B. PROCESS DESIGN
Vieira’s Lumpia follows a standard procedure in cooking
and serving like most fast food businesses are doing. After
wrapping the ingredients in a lumpia wrapper, it will be put in
the refrigerator to keep in fresh and cool. As the customer walk
in and order for how many scallops lumpia they want, the chef
will have to deep fry it right away. Through this, the food will be
served hot for the customer. “ Pay as you order” is the rule in
this businesses and the customers have an option to either take
their orders out or eat their orders at the stall.
A. GATHER DATA
TABLE. 1
The information displayed is an estimated measurement
of raw the ingredients used to make the Vieira’s lumpia,
with an estimated budget price. The projected cost per
production is shown in this data

RAW MATERIALS ESTEMATED MEASURE ESTEMATED UNIT

COST
SCALLOP ( 1kls.) Php. 120.00

MOZZARELLA CHEESE ( 175g) Php. 15900

CARROTS ( 1/4kg) Php. 35.00

POTATO ( 1/4kg) Php. 45.00

UNION ( 4pcs) Php. 20.00

CABBAGE ( 1pcs) Php. 28.00

MAGIC SARAP ( 2pcs) Php.10.00

BUTTERCUP ( 2table spoon) Php.14.00

GARLIC ( 2pcs) Php.10.00

VEGETABLE OIL ( 1/2plt) Php..45.00

LUMPIA WRAPPER ( 7pack) Php. 126.00

SWEET CHILL SAUCE ( 325g) Php. 49.00

CREAMY MUSHROOM SAUCE ( 325g) Php. 89.00

TOTAL Php. 750.00

ADDITIONAL EXPENSES FOR THE PACKAGING

RAW MATERIALS ESTIMATED MEASURE ESTIMATED UNIT COST
BROWN CRAFT PAPER BAG (10bundle) Php.280
( TAKE-OUT)
PRINTING LOGO ( 3bond paper) Php. 15.00

TRAY PAPER FOOD ( 50pcs) Php. 95

( DINE-IN)

TABLE.2

The overall indirect cost of running the firm is

shown by the data on the left. The projected
unit cost, labor, and packaging are all include.
INDIRECT COSTS ESTEMATED UNIT
COST

1. TICKET PERMIT Per Month Php. 1,OOO.00

2. ELECTRICITY Per Month Php. 400 .00

3. WATER Per Month Php. 180.00

4. LABOR 400×2(no. of staff) Php. 400.00

TOTAL Php. 1,980.00

C. DEMAND FORCASTING
In order for the firm to be long-term viable, The
demand forecasting is crucial for determining the
products and services that buyers will buy in the near
future. Each manufacturing has an estimated ingredient
cost pf PHP750.00 integrate. The maximum daily
production is anticipated to be 140 pieces.200 dollars are
spent on labor every manufacture estimated by and
forecasting the first six months of the business monthly
revenue. The estimated first month sales are 5,600
estimating that each of the lumpia pieces created Vieiras
has been sold and each product costs ten pesos.
The business had predicted that the first quarter sales
would be 16,000 using the exponential smoothing with a
weight of a=20.
D. CAPACITY PLANNIG

JDR Seafoods lumpia is a start-up business

located on Katipunan street, Dipolog city,
considering the capacity and competencies of
the owner from the said business. Determining
the first production of Vieiras lumpia, the
estimated product produced is 140 pieces of
lumpia per day. The production line of the
business operates five days a week with 8 hours
per day. Estimating the effective capacity for
every production, it produces 140 pieces per
production. With this data base, the business
decided to have 3 workers for the starting of
the business.
• The layout of the kitchen will be adjusted to
accommodate the production of Vieiras
Lumpia. It is also have enough space for
ingredients preparation, lumpia assembly,
and frying.

E. LOCATION PLANNING

Comparing the two sites where the

components are based on the outcome the
ideal location for the center-of-gravity and
rating methods. The company is situated in
Dipolog city two tables display the disparities
between Gulayon and Dipolog based on their
weights and scores used to compare various
places and approaches take the position of
marketplaces, the amount of shipped products
the shipping and those markets the price of
choosing the ideal distribution location.

KEY SUCCESS
FACTOR
weight Scores Weighte
out of d scres
100
GULAYON DIPOLOG GULAYON DIPOLOG

Labor .20 50 70 0.20x50=12.5 0.20x70=14

Availability
.20 35 45 0.20x35=7 0.20x45=9
Attitude
Health .20 50 55 0.20x50=10 0.20x55=11

Per Capital .20 70 80 0.20x70=14 0.20x80=16

Income
Transportation .20 60 75 0.20x60=12 0.20x75=15

Total 100 55.5 65

 Sample Table. 2
Center-of-Gravity Method

LOCATION OF VOLUME OG GOOD SHIPPING COST

MARKETS SHIPPED
1. GULAYON 50 packs Php.45.00

2. DIPOLOG 50 packs php.35.00

F. LAYOUT PLANNING
• The layout of the kitchen will be adjusted to
accommodate the production of Vieiras Lumpia.
It is also have enough space for ingredients
preparation, lumpia assembly, and frying.
G. FACILITIES LAYOUT
The facilities layout will include the necessary
equipment, such as a deep fryer, cutting boards, knives,
and other tools required for ingredients preparation
H. DESIGN OF WORK SYSTEM AND SCHEDULING

• The JDR Seafood will develop a work system that

allows for efficient production of Vieiras Lumpia.
This will include a schedule for production
planning, evaluating capacity and output, Job
process, finished goods, packaging, and
distribution.
I. HUMAN RESOURCE MANAGEMENT
• To ensure the success the JDR Seafood will hire
additional staff as needed to meet the production
demand. It is also provide ongoing training to the
staff to ensure that they are knowledgeable about
the product and can provide excellent customer
services.
J. QUALITY MANAGEMENT
Having an in-depth understanding od customers need and
proposing local sea foods lumpia make it trends is the key to
targeting the appropriate customer segment.
After examining and identifying local energy opportunities, JDR
Seafoods Lumpia intends to reach out to customer’s who are
looking for revolutionary and unique products. The qaulities
that the business formulate for the lumpia recipe includes:
crunchy, cheesy, chewable and affordable

K. SUPPLY CHAIN MANAGEMENT

JDR SEA FOODS LUMPIA SUPPLY CHAIN
L. INVENTORY MANAGEMENT
To achieve the main objective of inventory management, JDR Seafood Lumpia needs to strike a balance
inventory investment and customer service. The following are the plans & strategy that are being
formulated for inventory management.

 Calculating the purchasing of raw materials, the lead time is important which is the length of
time between ordering the raw materials and receiving them. It is to keep the raw materials
good and fresh.
 Minimization of purchasing raw materials. Excessive orders of raw materials may lead into
stocks in the factory in which it's not good especially the main product of JDR.
 Excessive inventory: Finished Goods & Raw Materials
When there is excess of finished goods inventory, the reaction will probably be to reduce
the price and sell quickly.

When there is excess of raw materials, it either produce more of the main product line or
get creative and offer new recipe.

 Create a tracking inventory, it is important to have a good inventory tracking system, to tell
what merchandise is in stock, what quantities of all raw materials that the business have and
what have sold.
 THIS IS THE INVENTORY FLOW CHART OF JDR SEA
FOOD LIMPIA
M. SCHEDULING
The set date for every processing of product is at least 6 days in a week, from preparing the necessary
ingredients used for the production and setting up the workplace up to the last day which is the
distribution of the product.
The proposed date for product launch is the day after setting up the finished-goods.

Sunday: Purchasing of the all raw materials

Monday: Preparing the ingredients and Processing of the products

Tuesday: Setting up the workplace

Wednesday-Friday: Distribution of the product (8 hours/ day)

Saturday: Rest day