Objective of Technical Study

This aspect of the study aims to discuss the technical part of the business. This area will
help us understand the concerns of internal set-up which also comprises the through
description of the products and its uses. The material and labor requirements are some of the
important matters in this aspect and are well thought-out to be fully explained. Furthermore,
the discussion of plant and equipment issues is included and machineries and supplies
necessary for the over-all production are listed for the clarity of the requirements. This part will
explain the detailed production as well as the schedule of executing the process. Moreover,
quality control and waste disposal systems are also considered in this study

Products/Services
Description of the Product
The burger industry seems to be growing along with fast-pace of the peoples lifestyle.
It has been undergoing several improvements and now its time to pursue a healthy innovation.
Incorporating of vegetables like vegetable protein or soy, mushroom, potato, beans and banana
blossom will create newness to our favorite burgers. The manufacturing process will be like
preparing a meal for your family. In this way, the customers will be able to enjoy home-made
burgers even when not at home.
Agriculturally inclined countries like Philippines are rich source of vegetables. Though
seasonality may be an issue; it will not constitute a major impact on the products considering
the business offers a variety of burgers. The company offers delicious and nutritious vegetable
burgers paired with fruit shakes and non-genetically modified potato fries. Quality and taste
will be our priority in manufacturing the products. Inventories of each will be maintained in
sufficient amount with handling and carrying costs that are considered..
Technical Production Description
The production process of the burger patties, fruit shakes and potato fries are both
capital and labor intensive. Capital intensive because the process involves several machineries
or equipments that are manually operated and in discretion of a human effort which makes the
production labor concentrated at the same time. From the suppliers of raw materials (the

vegetables primarily), our workers will be the one to do the cooking or the preparation of the
vegetable patties. Considering the nature of our product, the manufacturing process will be on
a by batch basis. An equal importance will be given to each and every patty to ensure its quality
and taste.
Mushrooms, potatoes, mongo beans tofu and banana blossoms are the primary
ingredients of our patties. The fruit shakes also have five different varieties which includes
mango, apple, lemon, orange and banana. The required raw materials are obtained from the
fruits and vegetable dealers in Metro Manila. The business has established partnerships with
these dealers to start and develop commitment and good business relationship with them.
Agreements have been made with two dealers so as not to be dependent on a single supplier.
The buns will be provided by a partner bakery, the Kapalaran Bakery. A sole supplier of buns
will be maintained to establish a unique and single taste of malunggay buns.
Quality controls will be undertaken from the purchasing of materials, to manufacturing
of the patties until the finished products are being served to customers. The purchasing of raw
materials will be on a timely basis. Each purchase will be based on standard requirement using
the EOQ (Economic Order Quantity) method. Each of the type of patties is manufactured
differently. The procedures are also included in this aspect. The ingredients will undergo
thorough inspections to ensure its quality. First-in First-out method is used in consuming the
raw materials inventory considering the nature of the materials. Purchasing of raw materials
will be 2 to 3 times a week to give attention to related expenditures. The company will also
implement Just-in-Time method wherein the vegetable patties are manufactured and delivered
to be able to give customers the most unsullied patties and at the same time lessen handling
costs. Finished products will undergo final quality check to ensure compliance to the set
standards in terms of quality, taste and health concerns. BFAD (Bureau of Food and Drugs)
Accreditation will also be acquired to strengthen the claim on the quality of the products.
A set of production schedules of activities are provided to be able to meet the
companys production goals. Productions schedules are prepared to be able achieve the
expected sales output of the vegetable burgers at a certain period. It is also beneficial to
customers because they will be able to get what they want to have and they also have many
options to choose. Standards are set to be able to serve the customers much better.