MIS ROYAL BIBINGKA

Royal Bibingka is not your regular bibingka. It is a popular rice cake that originated from Vigan,
Ilocos Sur. It resembles a piece of mamon, or perhaps a Pinoy cheese cupcake at first glance, but
it is a different piece of goodness that should not be ignored.

The original method of preparing the glutinous rice used in bibingka is known as galapong
(commonly incorrectly translated as "rice flour"). It is an ancient tradition unique to the
Philippines and related Austronesian regions. It is essential for most Philippine rice desserts.
Unlike in other Asian cuisines, the rice is not prepared dry. Rather it is soaked overnight in
tapayan jars and are usually allowed to ferment by the addition of wild yeast called bubod or
with tuba palm wine. The rice is then ground into a thick paste using stone mills before being
cooked. This gives a characteristically slightly sour aftertaste in Filipino traditional rice cakes.
The same process (tapay) when extended for longer periods result in traditional rice vinegars
and rice wines.

Bibingka is a general term for baked galapong-based cakes, similar to how puto is the general
term for steamed galapong-based. In recent times, it has extended its meaning to other native
cakes made with other types of flour like corn flour, cassava flour, or plain flour, though these
are usually considered separate dishes altogether.

The end result is a soft and spongy large flat cake that is slightly charred on both surfaces and
infused with the unique aroma of toasted banana leaves. Toppings are then added, usually
consisting of butter/margarine, sugar, cheese, or grated coconut.

A. BRIEF BACKGROUND

MIS Royal Bibingka is located at Brgy. Namalangan , Santa, Ilocos Sur with 6 employees. Our
mission is to offer reasonably priced quality food, served quickly, in attractive, clean
surroundings and to create and promote great-tasting, healthy, organic cassava and royal
bibingka. It is our goal to meet the demand of the target customers age 15 and above with an
ample amount of our product. Some similar businesses include Marsha's Delicacies and The
Sisters are our primary competitors.

I. PRODUCTS/SERVICE DESIGN

Every Christmas season many people are busy preparing different stuff for Christmas. Aside
from it, there are a lot of food stalls in the street that offers Philippine desserts. One of the most
popular foods during Christmas season is Bibingka . But bibingka is not only for Christmas
season now, it is also for any ocassion. Furthermore, this kind of business encompasses our
passion to do explorations and creative thinkings for an innovation.

II. DEMAND FORCASTING

The most commonly used demand forcasting method was Survey Method .The Survey method
is the technique of gathering data by asking questions to people who are thought to have
desired information. A formal list of questionnaire is prepared. Generally a non-disguised
approach is used. The respondents are asked questions on their demographic interest opinion
to determine their present and future demands.

III. LOCATION PLANNING

IV. PROCESS DESIGN

Start

Preparation of Ingredients and Remove from oven

Equipments
Let it cool

Preheat oven to 350F.

Packaging

Mix Ingredients

Delivery
Pour into molder
Ready

Temporarily cover the

molds with foil.

Bake

Remove the cover

Brush with more margarine and

sprinkle cheese on top

Put back in the oven

V. CAPACITY PLANNING

EQUIPMENTS USED

1. Oven. An oven is a thermally insulated chamber used for the heating, baking, or drying of a
substance, and most commonly used for cooking.

2. Mixer. A mixer is a kitchen appliance for mixing, beating, kneading, and whipping. Usually, a
mixer is used with whisk-like beater attachments. These are usually removable from an electric
mixer, but permanently attached to a hand-cranked mixer. For this reason hand mixers are
sometimes simply called beaters.

3. Baking pan.Baking pans are used to hold runny batters, such as cake batter and thick solid
masses of food, such as savory hot dish recipes. The foods are placed in the pan and the baked
in the oven.
4. Mixing Bowl. well suited for mixing ingredients together in. These come in many materials,
such as stainless steel, ceramic, glass, and plastic.

5. Measuring cup. A cup marked in graded amounts, used for measuring ingredients in cooking.

6. Measuring spoon. A measuring spoon is a spoon used

to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons
may be made of plastic, metal, and other materials. They are available in many sizes, including
the teaspoon and tablespoon.

7. Strainer. a device having holes punched in it or made of

crossed wires for separating solid matter from a liquid.
8. Egg separator. An egg separator is a tool used to separate the yolk of an egg from the egg
white. Those not wishing to purchase a device to separate their eggs for them can simply crack
the egg into their hand (fingers a very tiny distance apart) and allow the egg white to slide
through their fingers while the yolk remains.

9. Spatula. A narrow spatula that is built with a thin, flexible stainless steel blade. This spatula is
used for frosting cakes and to spread toppings or mixtures smoothly over the food being
prepared.

VI. FACILITIES LAYOUT

VII. DESIGN OF WORK SYSTEM

MANAGER

MASTER BAKER

BAKER

CASHIER TENANT

WORKER WORKER

1. A manager is the person who leads a team of bakers in producing baked goods in a bakery.
The bakery manager performs various duties to make sure that food is prepared, proper
procedures and rules are adhered to, customers are satisfied and profit is made. Manager's
wage is 500 pesos/ day.

2. Master bakers are experienced baking professionals with the ability to create high quality
baked goods and manage a full-line independent or in-store bakery. They are trained in culinary
arts, sanitation principles, management and retail sales. Master Baker's wage is 350 pesos/day.

3. A Baker is a person who makes bread and cakes, especially as a trade.Baker's wage is 300
pesos/ day.
4. Cashier Tenant or simply a cashier is a person who handles the cash register at various
locations such as the point of sale in a retail store. The most common use of the title is in the
retail industry, but this job title is also used in the context of accountancy for the person
responsible for receiving and disbursing money. Cashier's wage is 250 pesos/ day.

5. Worker/ Helper is a person who helps another person or group with a job they are doing.
They clean and serve food. Worker's wage is 250 pesos/day.

VIII. SUPPLY CHAIN MANAGEMENT

PROSPECTIVE SUPPLIERS

1. Ilocos Bake Shop

2. Tong Son's Royal Bibingka

These two stores are the most popularly known suppliers of ingredients for baking.

IX. INVENTORY MANAGEMENT

The method to be used is inventory count or stocktaking procedure. It refers to the physical
verification of the quantities in an inventory or warehouse, and what kind of condition they’re
in. By carrying out the annual inventory count, you can determine both your assets and your
debts. All a company’s assets (and all its debts) should be written down in list form. The purpose
of this procedure is to determine the actual inventory. Traders and entrepreneurs should
regularly determine what is in their warehouses with the help of a merchandise management
system. Taking an inventory count enables a company to know exactly what stock and assets it
has, and how to locate these quickly. It also determines whether the inventory you thought you
had, is correct. It is not uncommon for the actual inventory to not correspond to the book
balances.

RAW MATERIALS

 glutinous rice flour

 sweet rice flour Mochico
 coconut milk
 sugar
 evaporated milk
 margarine
 cheddar cheese
 eggs

X. AGGREGATE PLANNING

The planning covers various elements such as:

 Human resources
 Raw material
  Financial planning
 Operations
 Engineering
 Marketing and distribution

XI. MATERIAL REQUIREMENT PLANNING

Initial investment of Php 150,000 which can be lower if you put up the bakery business in your
own place instead of paying as high as Php 30,000 in the monthly rental. The bulk of the capital
is spent on purchasing baking utensils and equipment which can cost Php 60,000 or higher.
(FilipiKnow,2019)