CHAPTER III

TECHNICAL STUDY

1. PRODUCT

1.1 Mini Stop offers a variety of rice meals that are perfect for a quick lunch or
dinner. From Filipino favorites like adobo and tocino to international dishes
like Korean beef and Japanese katsudon, Ministop’s rice meals provide a
convenient and delicious dining experience.
1.2 Mini Stop also offers steamed siopao (steamed buns) and siomai
(dumplings) that are packed with flavors. These bite-sized treats, available
in pork, chicken, and shrimp variants, are perfect for a quick snack or a
tasty addition to your meal.
1.3 Ministop has crispy, juicy, and flavourful fried chicken that will satisfy your
cravings with every bite.
1.4 Ministop delicious Uncle John’s Fried Rice combination of fragrant rice,
tender meat, and savory flavours that makes for a hearty and satisfying
meal.
1.5 Ministop Crunchy Kare-Kare indulges in the rich and creamy flavors of
traditional Filipino Kare-Kare, featuring tender meat, crisp vegetables, and
a peanut-based sauce.
1.6 Ministop Pork Siomai bite-sized pockets of goodness filled with seasoned
ground pork, steamed to perfection and served with a tangy dipping
sauce.
1.7 Ministop Creamy Soft-Serve Ice Cream is creamy and refreshing treat,
available in various flavours such as chocolate and vanilla.
1.8 Ministop Gulp Sausage, Egg, and Cheese Breakfast Sandwich have juicy
sausage patty, fluffy scrambled egg, and melted cheese.

2. MANUFACTURING PROCESS

Table 9. Manufacturing Process

 Symbol Steps Time Involved No. of person
Involved

3. DESCRIPTION OF THE PRODUCTION PROCESS

4. PRODUCTION SCHEDULE

4.1 The table shows that the production schedule and production quality
desired.

Table 10. Production

5. MACHINERY AND EQUIPMENT

5.1 The table shows the machinery and equipment mini stop pays for:
Table 11. Machinery

Machinery Description
Major Equipment
A chiller is a machine that removes
heat from a liquid coolant via a vapor-
compression, adsorption refrigeration,
or absorption refrigeration cycles.
This liquid can then be circulated
through a heat exchanger to cool
equipment, or another process
stream (such as air or process water).
Chillers

A freezer allows us to take advantage

and even overcome the seasonality of
food. Seasonal fruits such as berries,
pineapples, and so on, can be kept in
the freezer to be enjoyed out of
season. Perishables such as
vegetables and meat can be prepared
and stored safely for months.
Freezer
It's a commercial kitchen appliance
used to make soft serve ice cream
and other frozen treats like frozen
yogurt. The machine consists of a
hopper for holding the mix, a freezing
cylinder for churning the mix and a
dispenser for serving the final
product.
Sundae Machine
 An appliance or system used to
control the humidity, ventilation, and
temperature in a building or vehicle,
typically to maintain a cool
atmosphere in warm conditions.

Air Conditioner
An oven that uses microwaves to
cook or heat food.

Microwave Oven
Steamers are used primarily to cook
vegetables, seafood, and other foods
where moisture retention is essential
to visual appearance and taste. Food
cooked in a steamer also maintains
more of its nutritional value.

Food Steamer
Minor Equipment
A rice cooker or rice steamer is an
automated kitchen appliance
designed to boil or steam rice. It
consists of a heat source, a cooking
bowl, and a thermostat. The
thermostat measures the temperature
of the cooking bowl and controls the
heat.
Rice Cooker/Rice Warmer
Water dispenser means a plumbing
fixture that is manually controlled by
the user for the purpose of dispensing
potable drinking water into a
receptacle such as a cup, glass or
bottle.

Water Dispenser
Furniture & Fixtures
Dining equipment typically refers to
the tools and items used in a dining
setting. This can include utensils like
forks, knives, and spoons, as well as
plates, glasses and other table ware.
The term encompasses everything
needed for a meal from serving
dishes to napkins.

Dining Equipment
Facade signs a sign which is attached
and parallel to the surface of an
exterior wall of a building or structure
but excludes construction project sign
and projecting sign.

Facade sign
6. INSTALLATION COST

6.1 Total Project Cost

Land:
Manufacturing Area
Labor Cost
Irrigation
Plantation Tools

Building Cost
Building Permit
Construction and Labor Contract

6.2 Other / Maintenance Cost

Inventory
Electricity
Water
Utility Materials
Production Tools

6.3 Machinery
Bark Mill/Desiccators
Tea Fermentation Machines
Tea Drying Machines
Tea Rolling Machines
Water Tank
Generator
Heavy duty Industrial Fan
Electrical Materials
 Delivery Vehicle

6.4 Management Cost

Advertising Expense
Insurance
Legal
Cash Reserves/Cash on Bank
Cash on Hand

6.5 Office Equipment

Computer Set
Wi-Fi
Printer
Supplies
Furniture and Fixtures

TOTAL COST

7. LOCATION

7.1 Refer to Chapter 1 Figure 4&5

8. RAW MATERIALS AND SUPPLIES

Table 13. Raw Materials

Raw Materials Description

Display shelves Essential part of any retail store. They
provide a place to store and display
item, as well as organize them in an
aesthetically pleasing and accessible
way. They can showcase
merchandise, attract customers and
 boost sales.
It refers to the equipment responsible
for cooling and maintaining low
Refrigeration units temperature within the store to
preserve perishable items such as
food, beverages, and other chilled or
frozen products, typically includes
display cases, coolers, freezers to
keep products at optimal
temperatures for storage and sale.
It refers to the equipment and
software used to process sales
transactions. It typically includes a
Cash registers/point-of-sale system cash register for handling cash
transactions, a card reader for credit
or debit card payment and software
that tracts sales, inventory, and other
relevant data. The POS system
streamlines the checkout process,
manages inventory, and provides
business with valuable insights into
their sales and operations.
Lighting and Signage play crucial
rules in creating a welcoming
Lighting and Signage atmosphere and aiding customer
navigation. Adequate lighting
enhances visibility, ensuring
customers can easily locate products.
Signage, including clean labels and
displays, helps convey information
about promotions product categories,
and pricing, contributing to a more
convenient and efficient shopping
 experience.
Packaging Materials
These are flexible containers typically
made of materials like plastic, paper,
Bags
or fabric. They serve various
purposes, such as carrying items,
protecting goods, or providing a
convenient way to store and transport
items.

These are rigid or semi-rigid

receptacles designed to hold and
protect goods. Containers come in
Containers various forms, such as boxes, crates,
or jars, and are used for storage,
shipping, and organization of
products.

These are materials used to cover

Wrapping materials
Cleaning Supplies
Cleaning Solutions
and protect items. Common wrapping
materials include paper, plastic film,
or foil. Wrapping serves to safeguard
products from damage, provide a
barrier against moisture or
contaminants, and often enhances
the presentation of the item.
Substances used for cleaning
surfaces, typically formulated to
remove dirt, stains, and germs.

Paper Towels Disposable absorbent sheets of

paper, commonly used for cleaning
up spills and drying hands.

Trash Bags Large, durable bags designed for

holding and disposing of garbage or
waste materials.

Stationery & Office Supplies

Receipt Paper Paper specifically designed for
 printing receipts, often used in point-
of-sale systems or for documenting
financial transactions.

Pens Writing instruments with ink,

commonly used for various purposes
such as note-taking, signing
documents, or general writing.

Office Stationery Various supplies used in an office

setting, including items like paper,
envelopes, folders, staplers, and
other tools essential for day-to-day
office tasks.

9. UTILITIES

9.1 Water

9.2 Electricity / Power

9.2 Labor

10. WASTE DISPOSALS

10.1 As to statutory compliance

In adherence to the Republic Act 9003, also known as the 'Philippine

Ecological Solid Waste Management Act of 2000,' Ministop follows
prescribed procedures and guidelines to ensure compliance and
achieve the objectives of responsible waste management.

10.2 As to safe housekeeping of Personnel, workers and utilities

 To maintain cleanliness in the production area, employees at Ministop
are required to wear appropriate attire, including a hairnet, mask,
apron, white T-shirt, and white shoes. Trash bins for both
biodegradable and non-biodegradable waste are provided to support
safe housekeeping practices.

10.3 As to the product itself

Ministop ensures the sanitation of its tea production by using a

sanitizing solution and hot water to sterilize materials. This stringent
process aims to prevent contamination, prioritizing the safety and
quality of the tea consumed by customers.

10.4 As to manufacturing excess

Excess and residue from raw materials at Ministop are repurposed as

fertilizers for trees. This eco-friendly approach not only avoids harm to
the environment but also contributes to cost savings for the company in
terms of fertilizers.

10.5 As to waste segregation

Ministop implements proper waste segregation practices, categorizing

waste into biodegradable, non-biodegradable, and toxic. This ensures
responsible disposal and aligns with environmental sustainability
efforts.

11. LABOR/MANPOWER/MANAGEMENT

Manager

 Bachelor’s degree in business administration or relevant field.

 Previous managerial experience.
 Strong leadership and communication skills.
  Knowledge of retails operations.

Manufacturing Personnel

 High School diploma or equivalent.

 Basic understanding of manufacturing processes.
 Attention to detail and ability to follow instructions.
 Physical stamina for repetitive tasks.

Driver

 Valid driver’s license.

 Clean driving record.
 Knowledge of traffic laws and safe driving practices.
 Ability to lift and move heavy item.

Machine Operator

 Technical diploma or relevant certification.

 Experience with operating specific machines.
 Attention to detail and ability to troubleshoot.
 Understanding of safety protocols in a manufacturing
environment.

12. PRODUCTION COST

The estimated cost in one production cycle:
Table 15.Production Cost

Ingredients Price Total

 WATER

ELECTRICITY

DEPRECIATION COST

FORMULA: Acquisition Cost- Salvage Value=

Depreciable Cost/ Limited Usage Life

Depreciation Cost per year/ 12 months=

Depreciation per month/30 days= Depreciation Expense

13. ENVIRONMENTAL IMPACT

13.1 Here are the advantages of owning mini stop:

 Ministop is continuously expanding the convenience store chain
with groceries and ready-to-eat products.
 Ministop’s profit sharing model allows franchisees to earn more as
they sell more.
 Ministop stores are equipped with computers to facilitate the quick
and efficient of data.
  Stocks are rapidly available within 24 hours or less from distribution
centers which provide daily delivery requirements.
 Ministop provides full marketing support by constantly engaging in
promotions and merchandising activities.
 Ministop provides store operations the necessary support system
which includes training programs, marketing and manpower
assistance, 24 hour call services center for repairs and
maintenance and other daily operational concerns.

13.2 Disadvantages

14. PRESENTATION OF ANALYSIS AND INTERPRETATION OF DATA

This chapter shows the presentation, analysis and interpretation of data where
this are given are justification in relation with the study.

The demographic profile of the respondent (consumers) was categorized in terms

of age, sex, location, civil status, and net income.

PART 1

Contingency Tables

Sex
Age 1 2 3 Total
1 18 64 0 82
2 1 11 1 13
3 2 3 0 5
Total 21 78 1 100

Contingency Tables
 Civil Status
Age 1 2 Total
1 82 0 82
2 10 3 13
3 3 2 5
Total 95 5 100

Contingency Tables

ES
Age 1 2 3 6 Total
1 82 0 0 0 82
2 10 2 0 1 13
3 2 1 1 1 5
Total 94 3 1 2 100

Descriptive Statistics

Descriptive Statistics

P1 P2 P3 P4 P5
Valid 100 100 100 100 100
Missing 0 0 0 0 0
Mean 1.350 1.560 1.500 1.620 1.660
Std. 0.757 0.868 0.810 0.919 0.934
Deviation
Minimum 1.000 1.000 1.000 1.000 1.000
Maximum 3.000 3.000 3.000 3.000 3.000

Descriptive Statistics

PP1 PP2 PP3 PP4 PP5

 Valid 100 100 100 100 100
Missing 0 0 0 0 0
Mean 3.780 3.980 4.020 4.160 3.980
Std. 0.836 0.752 0.829 0.748 0.791
Deviation
Minimum 2.000 3.000 2.000 2.000 1.000
Maximum 5.000 5.000 5.000 5.000 5.000

Descriptive Statistics

Descriptive Statistics

CA1 CA2 CA3 CA4 CA5 CA6 CA7 CA8 CA9 CA10
Valid 100 100 100 100 100 100 100 100 100 100
Missing 0 0 0 0 0 0 0 0 0 0
Mean 4.030 4.000 3.960 3.980 3.990 3.870 4.000 3.970 4.000 4.120
Std. 0.731 0.682 0.751 0.778 0.759 0.825 0.711 0.784 0.778 0.769
Deviation
Minimum 2.000 3.000 2.000 2.000 2.000 2.000 2.000 2.000 2.000 2.000
Maximum 5.000 5.000 5.000 5.000 5.000 5.000 5.000 5.000 5.000 5.000

15. SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATIONS