Ingredients:

Flour
Water
Egg
Sugar
Butter
Oil
Yeast
Salt

L
Input A Out
put
B
Input O Out
R put
Diagram 1: Input and Output of Making
Shakoi

1st
week
450
400
350
300
250
200
150
100
50
0
Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Diagram 2: First week of the Month

Production

2nd
Week

450
400
350
300
250
200
150
100
50
0
Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

rd

3
Week

Diagram 3: 2nd week of the Month

Production

250

200

150

100

50

0
Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Diagram 3: 3rd week of the Month

Production
Observations:
Based on the foregoing facts, first and second weeks produce the same quantities of
shakoy and the manufacture tends to lower its production approximate one half of its
normal production on the third week because she believes that it is one of the ways on
how to tease the customers to crave more to her products.
It can also observed that every Friday of the week, the manufacturer produces the
lowest number of shakoy because its the rest day of its two workers and the owner
wanted to rest on this day .
Every Monday becomes the seasonal day as she told us that is why it has the highest
number of production.
The actual number of demand is based on actual experience.

 Taking into consideration that the product has a day to retain its freshness, those
unsold and those that beyond one day inventories are turned into toasted shakoy to
increase its life shell. Some are also converted into another products, such some
toasted shakoy are mixed to other toasted products to produce toasted bread which
they sold on their store .

Fr
Mi
Kn
yi
xi
ea
ng
n
di
g
ng

Diagram 4: Basic Process in

Making Shakoy