A Case Study on Improving Worker Productivity through Process Standardization and

Lay-Out Reorganization in Mary Ann Meat Products.

A Case Study Presented to

Industrial Engineering Department of College of Engineering

University of Cebu- Main Campus

Cebu City, Philippines

In Partial Fulfillment of the Requirements in

IEOJT (On the Job Training)

Vincent Liboon

BSIE-4

AY 2019-2020
EXECUTIVE SUMMARY
The main focus of this study is to examine the possible causes of delays and eventually
conduct a time study to set the time-standard for chorizo processing at Mary Ann Meat Products.
To make this possible, interviews were conducted and a time study of 3 trials was conducted. The
collected data is then interpreted by researchers using different charts. The time study worksheet
is used to visualize the time study using a continuous method and the standard time has been
calculated. Observation and familiarization of the process have helped the proponent to come up
with a possible solution to minimize delays in the process, namely the purchase of a meat grinder.
Purchasing this machine is costly and the payback period takes months, but with this machine, it
would help to solve the problem in the waiting time for the worker and improve his productivity.

INTRODUCTION

Complying with customer needs has always been a challenge. It's even more so with the
increased economic stability that has stimulated the development of the country's food processing
industry. As a result, new companies entered the market offering a variety of branded products
differentiated by flavor, method of packaging, quality assurance, and other attributes.
In a modern manufacturing system, the layout design is the main goal that will maximize
the productivity of the manufacturing process. This depends on several factors such as the type of
product made, the quality of raw material, the technique of manufacturing process, and the
arrangement of the workstation to contribute to the production line. The challenge in determining
the best solution arrangement of the workstation is one of the elements that will make a huge
change in the manufacturing system performance.
Process standardization can be defined as the improvement of operational performance,
cost reduction through decreased process errors, facilitation of communication, profiting from
expert knowledge (Wüllenweber, Beimborn, Weitzel, & König, 2008, p. 212). Having a
standardized process can improve work clarity, product quality, workers productivity, and
customer service.
One of the SME's in Cebu is Mary Ann's meat shop located in Talisay City, Cebu. The
proponent finds that their production area is not well structured and not properly laid out as a
standardized food production area, and the lack of machinery and equipment which will result in
the low productivity of the entire production.

LIBOON, VINCENT C. 1
 Concerning the above, low productivity due to poor production layout and lack of
machinery and equipment are good indications for the proponent to conduct a case study on
improving workers' productivity through process standardization and layout reorganization in
Mary Ann Meat Products.

COMPANY BACKGROUND

Mary Ann's meat product is solely focusing on producing meat products such as Chorizo,
siomai, and skinless. Their business started around late 2010 after her husband learn how to make
them. Their products are being sold in Carbon public market and their house. They also deliver for
free within Cebu.
Mary Ann Meat Products is owned by Mary Ann Abadilla herself along with his husband
Eleuterio Abadilla. Her husband was working as a siomai maker in Tisa and later on, they started
their own business in Talisay City, Cebu.

Mary Ann
Abadilla
(owner)

Eleuterio
Abadilla
(supervisor)

Cris Ducot Mik Mik Dodoy Haton Pakyaw Gelic

(worker) (worker) (worker) (worker) (worker) (workler) (worker)

Figure 1: Organizational Structure

Figure 2: Company Location

LIBOON, VINCENT C. 2
Key Supplier

The key supplier for the raw materials Mary Ann Mear Products is the Elinets Meat store
in Carbon Public Market.
Products

Mary Ann's meat products produce three different kinds of processed meat namely:
chorizo, siomai, and skinless but the main product-focused is chorizo.

Figure 3: Cooked chorizo with its

parts
NAME USE/FUNCTION PICTURE

MEAT The main ingredient of the chorizo

SPICES Serves as the flavoring for the chorizo

Where the meat and spices will be

CASING
stuffed

Table 1: The main ingredients in chorizo processing with their pictures.

LIBOON, VINCENT C. 3
BILL OF MATERIALS

MAIN INGREDIENTS:
MACRO TYPE
(The usual cost of the owner spent every production.)
100 kilos of Ground Meat ₱ 10,000.00
Spices and Seasonings (Garlic, Onions, Extenders, etc.) ₱ 1,600.00
Casing- serves as the molder of the chorizo ₱ 500.00
Thread- used to seal the chorizo ₱ 150.00
TOTAL: ₱ 12,250.0

PROBLEM STATEMENT

Mary Ann meat products at Talisay City, Cebu is facing problems in low productivity in
their production of chorizo. The problems are influenced by factors such as lack of machinery and
equipment for the company, no standardized process, and the messiness of the manufacturing area.

The company averages 1900 kilograms of orders per month and has 6 monthly delayed
delivery of products. The proponent undergoes case study on methods, and apply IE tools to solve
this problem of the business.

LIBOON, VINCENT C. 4
 FIGURE 4

LIBOON, VINCENT C. 5
DISCUSSION OF THE CAUSE-AND-EFFECT DIAGRAM

After close study, there are a few things that the proponent noticed during the process
of the product. Big or small, it was carefully pointed out on the cause-and-effect diagram.
Below are the possible causes of delay in production:

MAN: lack of workers and absences would be top the list. It could be because they
are tired of going to work or they are just being lazy or because they are sick due to over
fatigue from work.

METHOD: Manual mixing would cause a delay because it takes 40-50 minutes to
finish the process. The company doesn't have a meat mixer that can be used faster to mix the
ingredients. Also, since it's a manual mixing process, it's up to the worker's muscle effort
when the process is done. There are times when a worker will rest for a few minutes before
continuing with the process due to muscle strain.

ENVIRONMENT: Limited work area is also another reason why the proponent has
looked at it. The hazardous place of work due to scattered tools and materials and the lack of
proper storage of tools is what the proponent saw immediately. The spaced is not properly
organized, which causes accidents and delays in production. And when the rain causes the
water to reach the production area and makes it slippery to work, and if the workers continue
to work, they will be prone to accidents.

MACHINE: The lack of machinery of the Company also contributes to the

production delay and has no plans to purchase additional and updated machines. Unstable
machines also contribute to the delay, as workers adjust the machine to make it work
properly. Another factor is the misplaced cutting tools and other tools. Since it is misplaced,
the search will add to the production time and cause a delay.

MATERIAL: Meat, the fact that the meat does not grind properly because it is too
frozen is delaying the work. Workers must first wait for the meat to be in a favorable state
before proceeding with grinding to avoid damaging the grinder.

MEASUREMENT: No standard time in each process will delay production.

LIBOON, VINCENT C. 6
Location: Talisay City Summary
Event Present Proposed Saving
Activity: Chorizo Processing
s
Date: June 22, 2020 Operation 11
Operator: Analyst: Transport 3
Click appropriate Method and Type Delay 1
Method: Present Proposed Inspection 0
Type: Worker Material Machine Storage 1
Remarks: Time (min.) 301.72
Distance (ft.) 37
Cost
Time Distance Method
Event Description Symbol
(min.) (ft.) Recommendation
1. The worker will wait for the
k
ground meat from carbon 60
public market
2. Ingredients transported from k
STORAGE going to mixing 1.15 15
area
3. Meat separated and placed into
15
basins
4. Pouring of the spices into the
10
basin
5. Mixing of ingredients inside
40.00
the basin
6. Waiting for transport to
30
stuffing area
7. Mixed ingredients transferred
0.8 10
to stuffing area
8. Pouring some mixed
13
ingredients into the stuffer
9. Attaching of the first casing on
0.7
the stuffer
10. Turning of stuffer handle 18
11. Detaching of the first casing 0.06
12. Placing of the second casing 0.8
13. Turning of stuffer handle 16
14. Detaching the second casing 0.06
15. Start tying of thread to the
casing to form appropriate 50
length
16. Cutting of the casings 45
17. Transported to storage 1.15 12
18. Store

Table 2: Process Flow Chart for Chorizo Processing (one cycle only)

LIBOON, VINCENT C. 7
 The process flow chart shows the step-by-step process of making chorizo with its
corresponding number of minutes and distance traveled. The process begins with getting ground
meat from storage, as the company does not have a grinder machine and will only pay for the meat
to be ground on the public carbon market. The event operation has the largest number of events
that have taken place, as shown on the chart, and there is no inspection of the material that has
taken place. All in all, the process lasted 301.72 minutes and the product was transported with a
total of 37 feet.

PRESENT PRODUCTION LAYOUT

Figure 5: Present Layout

The area depicted covers the mixing, stuffing, and tying operations of the company. In here, the
worker mixed the seasonings to the meat, the worker loads the ground meat into the stuffer after inserting
the casing into the nozzle of the stuffer. After the preparations, the stuffing of the casing with the ground
meat begins. After the stuffer produces casings filled with ground meat inside, the filled casings are then
transported to another table which serves as the tying area. Before tying the filled casings to yield chorizo,
the filled casings are being rolled into a circle. Once these are rolled, these are placed in a chopping board
and then tied into individual chorizos and are cut by sets (1 kilogram).

LIBOON, VINCENT C. 8
  SNAPBACK
3.5 TIME STUDY OBSERVATION FORM  CONTINUOUS
Study No.: ____________________ Date: __June 29, 2020____ Page: ____________________
Operation: ____________________ Operator: ____________________ Observer: ___________________
ELEMENT 1 2 STUFFING OF 3 TYING OF 4 5 6
NO. AND MIXING OF MEAT MIXED CHORIZO TO CUTTING OF
DESCRIPTIO
STORE
AND SPICES INGREDIENTS INTO ACCEPTABLE CASING
N
CASING LENGTH
CYCL
NOTE
E R W OT NT R W OT NT R W OT NT R W OT NT R W OT NT R W OT NT
1 100 50 50 50 98 99.42 49.42 48.43 95 149.42 50 47.5 100 194.42 45 45 98 195.57 1.15 1.127
2 100 52 52 52 96 103.2 51.2 49.15 100 151.62 48.42 48.42 98 195.75 44.13 43.24 98 196.9 1.15 1.127
3 98 49 49 48.02 102 99.13 50.13 51.13 100 149.13 50 50 100 192.05 42.92 42.92 100 193.2 1.15 1.15
SUMMARY
Total OT 151 150.75 148.42 132.05 3.45
Rating 99.33333 98.66667 98.33333 99.3333 98.66667
Total NT 150.02 148.7162 145.92 131.1674 3.404
No. Observations 3 3 3 3 3
Average NT 50.00667 49.57207 48.64 43.72247 1.134667
% Allowance 10 10 10 10 10
Elemental Std. Time
No. Occurrences
Standard Time 55.00733 54.52927 53.504 48.09471 1.248133
Total Standard Time (sum standard time for all elements): 212.3835
Foreign Elements Time Check Allowance Summary
Syn W1 W2 OT Description Finishing Time Personal Needs 5
A Starting Time Basic Fatigue 2
B Elapsed Time Variable Fatigue 2
C TEBS Special 1
D TEAF Total Allowance % 10%
E Total Check Time Remarks:
F Effective Time
G Ineffective Time
Rating Check Total Recorded Time
Synthetic Time Unaccounted Time
Observed Time % Recording Error %

LIBOON, VINCENT
Table 3:C.Time study observation sheet for chorizo processing with 3 trials and 5 elements 9
The time study observation sheet shows 3 trials taken by the proponent for almost 6 hours. This
includes the time of the operation, including the delays that occurred during the operation.
Here are the equations and abbreviations used by researchers to obtain the value that can be seen
in the table:
R: Rating – The rating is a value describing the speed at which the operator is working
relative to an average operator. For this study, the Westinghouse rating system was used where:
𝑆𝑘𝑖𝑙𝑙𝑠 + 𝐸𝑓𝑓𝑜𝑟𝑡 + 𝐶𝑜𝑛𝑑𝑖𝑡𝑖𝑜𝑛 + 𝐶𝑜𝑛𝑠𝑖𝑠𝑡𝑒𝑛𝑐𝑦 + 1 = 𝑃𝑒𝑟𝑓𝑜𝑟𝑚𝑎𝑛𝑐𝑒 𝐹𝑎𝑐𝑡𝑜𝑟 × 100%
W: Watch time – the times recorded from the stopwatch
OT: (observed time). To get this time, subtract the time under the W column for the
previous step from the time under W for the step you are calculating the observed time for.
NT: The numbers in the “NT” column are the normal times calculated using the formula:
%𝑅𝑎𝑡𝑖𝑛𝑔
𝑁𝑜𝑟𝑚𝑎𝑙 𝑡𝑖𝑚𝑒 = 𝑂𝑏𝑠𝑒𝑟𝑣𝑒𝑑 𝑡𝑖𝑚𝑒 × ( )
100
𝑁𝑜𝑟𝑚𝑎𝑙 𝑇𝑖𝑚𝑒
A rating under the summary: 𝑅𝑎𝑡𝑖𝑛𝑔 = 𝑂𝑏𝑠𝑒𝑟𝑣𝑒𝑑 𝑇𝑖𝑚𝑒
𝑇𝑜𝑡𝑎𝑙 𝑛𝑜𝑟𝑚𝑎𝑙 𝑡𝑖𝑚𝑒
𝐴𝑣𝑒𝑟𝑎𝑔𝑒 𝑁𝑇 =
𝑁𝑢𝑚𝑏𝑒𝑟 𝑜𝑓 𝑂𝑏𝑠𝑒𝑟𝑣𝑎𝑡𝑖𝑜𝑛𝑠
%𝑎𝑙𝑙𝑜𝑤𝑎𝑛𝑐𝑒
𝑆𝑡𝑎𝑛𝑑𝑎𝑟𝑑 𝑇𝑖𝑚𝑒 = 𝐴𝑣𝑒𝑟𝑎𝑔𝑒 𝑁𝑇 × ( 1 + )
100

LIBOON, VINCENT C. 10
THE PROPOSALS

BACKGROUND OF THE PROPOSAL

Upon discussion on the main focus of this study, the proponent suggested to invest in the
following:

MEAT GRINDER

The proponents of the study suggested investing in a meat grinder since the company does
not have the machine. A meat grinder is a machine that cuts meat into small pieces by forcing the
meat through small holes. Investing on a meat grinder will not only reduce the time for the workers
to wait for the meat as the owner will be the one to go to carbon public market to grind the meat,
but also the company will save a lot since they will rent the grinder machine for 3 pesos per kilo

RECOMMENDED STAINLESS STEEL HEAVY

DUTY MEAT GRINDER
SPECIFICATIONS
PRICE: ₱ 12,000.00

 Fully Electric
 All Stainless Steel Construction
 Heavy Duty for Commercial Use
 220V/60 Hertz
 800Watts 1HP
 200KG/Hour Capacity
It includes 2 stainless cutting blades
and 2 sizes of cutting plates. It is
amazingly compact and very useful for
your meat grinding meat at a whopping
200 Kilograms per hour capacity. This
dependable machine comes with a 6
months warranty.

of meat to be ground.

Table 4: Recommended Meat Grinder and Its Specification

LIBOON, VINCENT C. 11
 Figure 6: STUFFER

The study's proponent suggested investing in extra stuffer since the company owns only 1
stuffer and causes a delay because the other worker waits for the other worker to complete filling
the casing. Investing in a stuffer will make the process faster.

PERSONAL PROTECTIVE EQUIPMENT

The proponent of the study suggested investing in a complete Personal Protective

Equipment since the company is dealing with food. According to OSHA, the PPE must play a
unique balancing act in food production. Manufacturers must not only protect their workers, but
they must also protect their food. Protective clothing and its use are critical factors in the reduction
of worker harm and contamination of the food product.

LIBOON, VINCENT C. 12
PERSONAL PROTECTIVE EQUIPMENT SPECIFICATIONS AND PRICE
Head Cap/ Hairnet ₱50 for 12 pieces

Mouth Guard PVC Spit Guard Sneeze Guard Mouth

Piece Guard
₱30 per piece

Gloves PVC gloves - ₱ 300.00 for 50 pieces

Apron PVC Apron - ₱ 250.00 per piece

Easy to clean/wipe.

Non-Slip Shoes Easy to clean and resistant to

vegetable and animal oils or fats,
blood, and various chemical cleaning
products. - ₱ 250.00

Table 5: Proposed Personal Protective Equipment

LIBOON, VINCENT C. 13
PROPOSED OF WORKSTATION LAYOUT

Figure 8: Proposed Workstation Layout

The proposed design of the production model shall cover the processing area of the three
items manufactured by the company. Every product shall have a specified area to be manufactured.
Getting this kind of manufacturing area makes it safe to operate and safe for the product as well.
NOTE: the company is currently redesigning their production area.

LIBOON, VINCENT C. 14
Location: Talisay City Summary
Activity: Chorizo Processing Event Proposed Present Savings
Date: June 22, 2020 Operation 14
Operator: Analyst: Transport 5
Click appropriate Method and Type Delay 1
Method Proposed Present Inspection 0
Type: Worker Material Machine Storage 1
Remarks: Time (min.) 238.89
Distance (ft.) 48
Cost
Time Distance Method
Event Description Symbol
(min.) (ft.) Recommendation
1. Ingredients transported from
.06 3
storage to weighing scale
2. Meat being weighted first .04
3. Meat transported from weighing
.07 8
scale to Grinder area
4. Meat is grinded 20
5. Ingredients transported from k
1.15 15
grinder area to mixing area
6. Meat separated and placed into
15
basins
7. Pouring of the spices into the
10
basin
8. Mixing of ingredients 40.00
9. Waiting for transport to stuffing
30
area
10. Mixed ingredients transferred to
0.8 10
stuffing area
11. Pouring mixed ingredients into
7
the stuffer
12. Attaching the first casing on the
0.7
stuffer
13. Turning of stuffer handle 10
14. Detaching of the first casing 0.06
15. Placing of the second casing 0.8
16. Turning of stuffer handle 7
17. Detaching of the second casing 0.06
18. Start tying of thread to the casing
50
to form chorizo
19. Cutting of the casings 45
20. Transported to storage 1.15 12
21. Store

LIBOON, VINCENT C. 15
 Table 6: Proposed Flow Process Chart

The chart above shows the entire process and time spent in the processing of chorizo. It
can be seen that the proposed method has lessened its process resulting in a decrease of time from
301.72 minutes to 238.89 minutes.

Summary Present and Proposed in Flow Process Chart

Event Present Proposed Savings
Operation 11 14 3
Transport 3 5
Delay 1 1
Inspection 0 0
Storage 1 1
Time (min.) 301.72 238.89 62.83
Distance (ft.) 37 48
Cost

Table 7: Summary Present and Proposed in Flow Process Chart

The proposed method has acquired lesser time compared to the present method following an
increase in units produced in an hour. It can also be see above that the travel distance increased
due to the added step which is getting the meat from storage going to weighing scale and also the
transportation of the meat to grinder machine. This indicates that the proposal would help in
increasing worker’s productivity, thus, decreasing labor hours.

LIBOON, VINCENT C. 16
Takes Into Account Qualitative And Quantitative Factors
QUALITATIVE/QUANTITATIVE
ASSESSMENT ITEM(S) TO BENEFITS
QUANTITY COST/PC TOTAL
Area(s) for Valuation PURCHASE
Development Evidence
The stuffer used to
aid this process is Stuffer 1 ₱5500 ₱ 5500 By using the 2
found on top of the stuffers, worker 1 and
table. 2 will not be idle
because each of the
Worker 2 is idle workers has its
since he/she will stuffer.
be waiting for the
Stuffing worker 1 to finish
the stuffing. The Saves time
additional stuffer
will solve the idle Increase in
time of worker to productivity.
and can save up
time in stuffing,
tying, and cutting
process.

The company does By having a grinder

not have a the company could
grinding machine 1 ₱12 000 ₱12 000 save a lot.
Grinding for the meat. They
will just rent at 3 Reduce waiting time.
pesos per kilo to
grind the meat.

Table 8.1: Cost Benefit Analysis

LIBOON, VINCENT C. 17
 Takes Into Account Qualitative And Quantitative Factors
QUALITATIVE/QUANTITATIVE
ASSESSMENT ITEM(S) TO BENEFITS
QUANTITY COST/PC/BOX TOTAL
Area(s) for Valuation PURCHASE
Development Evidence
By using the hairnet or
Head cap/Hairnet 12 ₱50 ₱ 50 head cap, the safety of the
The workers of the
product will improve since
Food company do not
there will be no foreign
Safety/Workers have complete PPE
elements mixed with the
Safety while processing
product.
the product.

Food The workers of the Mouth Guard By using the mouthguard,

Safety/Workers company do not the safety of the product
Safety have complete PPE will improve since the
while processing 2 ₱30 ₱60 worker has direct contact
the product. with the product there is a
possibility that saliva will
drop into the product.

PVC Gloves
By using gloves, food
Food safety is improved since
Safety/Workers 1 ₱300 ₱300 the worker will be the one
Safety to mix the meat and spices
with their hand.

Table 8.2: Cost Benefit Analysis

LIBOON, VINCENT C. 18
Takes Into Account Qualitative And Quantitative Factors
QUALITATIVE/QUANTITATIVE
ASSESSMENT ITEM(S) TO BENEFITS
QUANTITY COST/PC/BOX TOTAL
Area(s) for Valuation PURCHASE
Development Evidence

Apron 2 ₱250 ₱ 500 By using the apron,

the workers' clothes
The workers of are protected from
the company do dirt and other
Food foreign elements.
not have complete
Safety/Workers This Apron is a PVC
PPE while
Safety type which means it
processing the
product. is easy to clean. You
will just wipe it
before using it.

Non-Slip Shoes
By using the shoes,
The workers of the
the workers' safety
company do not
Food 2 ₱250 ₱500 is improved since
have complete
Safety/Workers they are working on
PPE while
Safety a wet surface, there
processing the
is a tendency that
product.
they slip while
working.

Table 8.3: Cost Benefit Analysis

LIBOON, VINCENT C. 19
ANNUAL COST SAVING CALCULATION

The management can save in several ways by using this option. But taking into the account
Sthe monetary figure the management can save, we have;

Table 9: Present and Proposed Labor Cost

Present Method Proposed Method
The wage of the worker ₱300 ₱ 220
The annual wage of the worker ₱ 86,400 ₱ 63,360

Table 10: Summary of Annual Savings

Cost Projected Annual Savings
₱ 18,910 ₱ 23,040 for labor cost

𝐴𝑛𝑛𝑢𝑎𝑙 𝑠𝑎𝑣𝑖𝑛𝑔𝑠 = 𝑃𝑟𝑒𝑠𝑒𝑛𝑡 𝑚𝑒𝑡ℎ𝑜𝑑 − 𝑃𝑟𝑜𝑝𝑜𝑠𝑒𝑑 𝑀𝑒𝑡ℎ𝑜𝑑 = 𝑁

Annual Savings = ₱ 86,400 - ₱ 63,360 = ₱ 23,040

The target kilograms to produce in a day is 100 kilograms. Upon implementing the
proposal, the worker will only work for 4 hours instead of 5 hours to meet the target units per day.
Thus, decreasing its wage per day from ₱ 300 to ₱ 220.00 and annually save ₱ 23,040 for labor
cost.

Table 11: Present and Proposed Meat Grinder Rent Cost

Present Method Proposed Method
Meat Grinder rent ₱3 per kilo ₱0
Annual meat Grinder rent ₱ 86,400 ₱0

Table 12: Summary of First Annum Savings

Cost Projected Annual Savings
₱ 12,000 ₱ 74,400 for meat grinder

LIBOON, VINCENT C. 20
Evaluating Cost Reduction - Return on Investment

Investment (Grinder, stuffer, PPE) = ₱ 18,910

𝑟𝑒𝑡𝑢𝑟𝑛 (₱74,400 + ₱23,040) − ₱18,910
𝑅𝑒𝑡𝑢𝑟𝑛 𝑜𝑛 𝐼𝑛𝑣𝑒𝑠𝑡𝑚𝑒𝑛𝑡 = =
𝑖𝑛𝑣𝑒𝑠𝑡𝑚𝑒𝑛𝑡 ₱18,910
= 4.1528 𝑜𝑟 415.28%

𝐼𝑛𝑣𝑒𝑠𝑡𝑚𝑒𝑛𝑡 𝑟𝑒𝑞𝑢𝑖𝑟𝑒𝑑 18,910

𝑃𝑎𝑦𝑏𝑎𝑐𝑘 𝑃𝑒𝑟𝑖𝑜𝑑 = = = 0.194 𝑦𝑒𝑎𝑟𝑠 𝑜𝑟 2.327997 𝑚𝑜𝑛𝑡ℎ𝑠
𝐴𝑛𝑛𝑢𝑎𝑙 𝑐𝑎𝑠ℎ 𝑖𝑛𝑓𝑙𝑜𝑤 97,440
By adopting the proposed method, the business could have a return on investment of 4.15 or
415.28% and could take back the money they invested in just 2.32 months.

CONCLUSION

Meat production has been generally embraced by countries. The production of processed
meat has been gradually growing over the last few years. Mary Ann Meat Products, a company
offering this kind of product, has taken into account the needs of the meat processor. Even so, there
are numerous ways in which the management of the company can apply to its business to broaden
its scope of production. The use of the following proposal could help to increase production and
could help to boost business. To conclude, the current method used by the business is quite
acceptable but there are numerous ways to further increase production and help the business to go
the extra mile.

LIBOON, VINCENT C. 21
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LIBOON, VINCENT C. 22
APPENDICES

NUMBER OF CUSTOMER COMPLAINTS BASED ON THE DATA GIVEN BY

MY HTE
TYPE OF
SIZES NOT DELAYED
CUSTOMER MEAT TASTE
UNIFORM DELIVERY
USED
NAGA 4 1 3 2
BOHOL 2 7 2

BACOLOD 2 3 5 2

BOGO 3 4 2
TOTAL 11 4 19 8

Table 13: Customer Complaint on Product

MONTHLY RENT
WEEK 1 ₱ 1,800.00
WEEK 2 ₱ 1,800.00
WEEK3 ₱ 1,800.00
WEEK4 ₱ 1,800.00
TOTAL ₱ 7,200.00

Table 14: Monthly Rent on Grinder Machine

LIBOON, VINCENT C. 23
 NAGA BOGO BACOLOD BOHOL TOTAL
JANUARY KG KG KG KG KG
WEEK1 150 100 100 100 450
WEEK2 150 100 150 100 500
WEEK3 200 100 100 100 500
WEEK4 200 100 100 100 500
FEBRUARY
WEEK1 150 100 100 100 450
WEEK2 200 100 150 150 600
WEEK3 250 100 100 100 550
WEEK4 150 50 100 100 400
MARCH
WEEK1 200 100 100 100 500
WEEK2 200 100 100 100 500
WEEK3 150 50 100 100 400
WEEK4 100 50 100 100 350

Table 15: Product Distribution among Main Customers January to March 2020

Figure 9 Figure 10 Figure 11

LIBOON, VINCENT C. 24