SANDRA JOY P JERUSALEM

FSM 21

ACTIVITY:
1. Construct a work flow chart for:
a. Barista

A Barista’s daily
work routine.

Produce different types of

coffee for café customers.

Blend and serve

coffee today.

Yes No

Decrease in foot
Unavailability/shortage of
traffic/number of
ingredients.
consumers.

Generate new
Will lead to Create new coffee demand in the
blends/flavors to market, increase
decreased
No entice consumers Yes
number of and accommodate revenue and sales,
consumers and the lack of and accommodate
ingredients for the
shortage of usual products on
the lack of
menu products. menu. ingredients for the
usual menu.
 b. Shift Manager

Replace the first manager

SHIFT MANAGER
to continuously have the
business operations.

Manage the
subordinates during
shift.

Effectively manage
employees under the
control especially the
business operations to
prevent conflict at work.

Yes No

Acquire remittance discrepancies in

Smooth flow of operations finances and conflict during
and on call duty during shift. operations when the employees fail
to perform duty appropriately.
 c. Waiter

A waiter’s daily
work routine.

Responsible for
accommodating restaurant
clients.

Serve and accommodate

customers with their food,
concerns, and reservations.

Yes No

A customer is seemingly
A customer is satisfied
and gives a tip. dissatisfied and is
enraged.

The waiter The waiter

The waiter is
would would be able
expected to
displease the demonstrate to perform his
No Yes
manager and etiquette in service duty excellently.
the restaurant in adherence with
client. the hospitality
management
practices.
d. Cashier

A cashier’s daily
work routine.

Manage the cash inflows and

outflows during firsthand
transactions of product trading
with consumers.

Take payments properly

through credit or cash from
customers who purchase.

Yes No

PROCESSES RETURN
Prevent remittance Commit remittance
TRANSACTION
discrepancy. discrepancy.
 2. Think of possible problems of a bread factory with consignment contract with four
(4) bakeshops in Manila. The factory is situated in Laguna with 5 bakers who
prepare variety of signature breads, cakes, and pastries twice in a week. Once
problems are identified, assume the number of incidents the problems occur.
Prepare a Pareto Chart. Identify the top 3 problems and suggest possible solution/s.

Problems:

1. Preservation and retaining of quality during transportation to the distribution channels of the
consignee.

2. Decrease/loss in demand.

3. Tight competition with other bread factories.

Solutions:

1. Renovate recipes of the products.

2. Allocate budget for packaging and establishing branding.
3. Research on preservatives to utilize.

Pareto Chart
10
9
8 2
2
7
6
2.4
5
4.4
4
3
2 4.3

1 2.5

0
Problems Solutions

Series 1 Series 2 Series 3