Chapter II

PRODUCTION/OPERATION PLAN

Production study provides knowledge on the equipment, the output, and its capacity in production
that will cater the needs of customer It also illustrates the technical aspect that covers the acquisition
and the listing of the materials, equipment and other considerations needed in the operation of the
business

The section presents the details of the products and services of the proposed business production
process, the process of porcument, project location and floor plan It also enumerates the list of
requirements, furniture and fixtures that support the operation

A. Technical Product Description

Technicalities made the product more seccessful and even a high-quality product

The production is concerned with the utilization and potentiality of Taro root as main ingredient of
propose taro fries Proper serving of this one-of-a-kind taro root taro fries needs a lot of planning and
how it will work.

TARO FRIES will be made of 100 percent natural ingredients (taro root) The raw materials include
taro root, flavored powder (Cheese and Sweet & Sour), cooking oil and mayonnaise

Its nutritional contents per 10g include Vitamin D, Calcium 4mg, Iron 0.06mg, Potassium 59mg,
Vitamin A 8IU, Vitamin C 0.4mg

B. Steps

Taro fries can be easily made as long as the raw materials and equipment to be used are available
It must be included that the space is enough to make the production faster with fewer work forces

Here are the steps showing the production of Taro Fries

Step A: Preparation

1. Cut off the outer hairy exterior of the taro root

2. Peel away the outside skin

 3. Slice the taro into either thin "fries"

4. Soak the sliced taro pieces in a bowl of water

5. Toss some salt to remove its itch

Step B: Cooking Preparation

1. Cover the bottom of a pan with oil

2. Heat at medium high heat until hot

3. Add taro pieces to the pan being careful to only put in one layer at a time

4. Cook it for two (2) minutes until the taro pieces becomes golden brown

5. Remove let the taro pieces drain on a paper towel or tissue

Step C: Serving

1. Put taro pieces in a small container

2. Add the selected flavored powder

3. Shake the container to mixed the flavor inside

4. After that put a proper amount of taro fries in paper cup put some mayonnaise and

serve hot

C. Monthly Schedule

Effective production must entail not only the product itself but also the time frame and the
number of products that will be produced within a certain period of time or in one way, how long the
production will be

The production of TARO FRIES can be alloted into four (4) hours per production 5 days a week
equivalent to 20 days a month

With the schedule of production, ideal output of the business is 5,000

D. Labor Requirement
 Labor is the most important factor of production, whereas, it involves people who work on with
the product

The business will need two (2) workers in the production of the Taro fries They will work on what
the schedule referred to Each production worker will receive a minimum salary of two hubdred and fifty
pesos (250) per day wich will be four thousand (4,000) pesos a month After three years the salaries of
the workers will also increase

E. Machinery/Equipment Requirement

In order to produce more products that the production aimed for a decent and appropriate
machineries and equipment are required

1. Small Container

2. Bowl

3. Paper Towel/Tissue

4. Apron

5. Gloves

6. Gas/Electronic Stove

7. Frying Pan

8. Hair net

9. Knife

10. Chopping Board

11. Tong

12. Strainer

13. Peeler

F. Raw Materials
 In the production of Taro Fries the following materials were used

1. Taro root — Quality Standard

2. Flavored Powder — Quality Standard

3. Cooking Oil — Quality Standard

4. Mayonnaise — Quality Standard

Accessibility of the raw materials is a major consideration made by the proponents Taro root is
more abundant and even grow in My friends backyard in Barangay Sampaloc, one of the barangay in
Tanay, Rizal

I. Waste Disposal System

The wastes from the production process are not harmful to the plants and animals because all the
materials are soluble and will be disposed underground and can be a good source of nutrients for the
plants

J. Quality Control System

The taro fries should be placed in a glass shelf that has a normal temperature Shelf life of finish
product is twelve (12) to twenty four (24) hours

K. Production Cost

Presented below are the tables for the production cost per unit