Misamis University

Ozamiz City

College of Business and Management

PRODUCTIVITY RESEARCHOF

CLARIN SUMAN HOUSE

In Partial Fulfillment of

Management2B

Submitted By:

Jefferson T. Duco

Anna Lou Etoquilla

Kenjes Daquizo

Daryl D. Mamac

Ryan Mark O. Origenes

Submitted To:

Prof. Elenito Y. Abasolo

Part 1. Introduction

Background of the Establishment.In the Municipality of Clarin you can found the famous House of Sumanand the maker of the delicious suman in our layman’s term the Budbudor the Ibus.Suman is a kind of rice cake which the sticky rice iscovered by a banana leaf or a coconut leaf to add aroma to the food.The major ingredients in making suman are sticky rice, coconut milk,white sugar, and banana leaf or coconut leaf.

In the year 2009, the local government units of the municipality ofClarin planned and build the “House of Suman”. The most interestingpart of the business is they offer variety of flavors of the sumannamely; chocolate, moron, palitao, mango, pineaaple, buko, cheese,ibus, langka, balintawak, peanut and ube. In this establishment thereare 8 regular employees and 4 casual employees and 13 suppliers ofSuman which provide 150 pcs of Suman every day. This project of LGU ofthe Municipality of Clarin is called “One Town, One Product” and Houseof Suman is managed by Mrs. Leny Neri, The establishment is locatednear Lapasan, Clarin.

Strengths and Problem Currently FacingHouse of Suman considers their location and product quality theirstrengths because their establishment is very easy to notice toall because it is located along the main road of Clarin toOroquita which makes their business attractive. And they offergood quality products because all the ingredients they use is atits best. The problem that they are currently facing is theirshortage of production because they only have 4 employees in

Legends/Symbols

their production area that’s why sometimes they cannot meet thedemand of the customers.

Method of Gathering Data

Observation- In this method of gathering data, we haveshifting time of observing the house of suman because all ofus have their respective classes. As well as, we haveidentified the range of time that the cashiers serve thecustomer.

Interview- In this part of gathering data, we interviewthe cashier of the house of suman.

Competitors:The major competitors of the establishment arethe native citizen of Clarin that sell suman at their respectivehouse.

Part II. Process Flow Analysis:

Process Mapping of the Shop:

The Customerwill enter to

theestablishment

The Customerwill get a

plate

The Customer

will decide

what to buy

among all the

IbusSumanBu

ko

Suman Choco

The Cashier will serve each customer for only 1 minute to 2 minutes sometimes it range to 2-3minutes depends on the quantity of the suman that the customer will buy.

Start and Endof theprocess

Action andChoices

Legends/Symbols

Recommendations:

To make the business improve, they should

do something on their weaknesses, we the

Group 5 recommend that they should hire

more employees in their production

Palitao

Suman Mango

PlainSuman

Suman Peanut

SumanPinya

SumanLangka

SumanBalintawak

Moron

Suman Cheese

Suman UbeThe Customer will get the suman

The customer will decide if

Take-out the Suman

Dine-in

The Customer will go to the

The Customer

The Cashierwill get the paymentand put theSuman in

The customer maynow eat/take out

the Suman

Decision point of the

department so that theirproduction activity

can match up to the quantity of demand that

their customers are looking for and it is a

big opportunity to their company because

there demand will serve as additional

income for their business. They should

limit the production on the items that are

less saleable. Other alternative is they

should their competitor as a supplier so

that they production volume will increase

and they can match up the demand of the

customers.

Part IV. Productivity Analysis

As what we have observed in House of Suman, the employees serve the costumersfor 1 to 2 minute. This period of time is enough to consider the employees tobe productive. Because the service is fast efficient and the customer will not to wait for a long period of time.Sumanchoco, moron, sumanube and plain suman have the highest rate of sales among all the flavors that the House of

Time Period Number of Employee

Number of Customers

Price Sales Productivity Ratio

Breakfast(6:00-8:00)

2 6 ₱8.50 ₱467.50 3

Snack(8:00-11:00)

4 17 ₱8.50 ₱2,167.50 4.25

Lunch(11:00-1:00)

3 11 ₱8.50 ₱892.50 3.66

Snack(1:00-4:00)

4 17 ₱8.50 ₱2,167.50 4.25

Dinner(4:00-7:00)

3 11 ₱8.50 ₱1,317.50 3.66

Suman offers to its customers. In snack time/cluster there are customers who were not able to buy suman because of shortage of production in some flavor.

Part III. Time Study:

Activities Output July 3 July 6 July11

August 15

August 16

August17

Planning/Scheduling

Choose an establishment

Schedule for site visit, data collection and research

Data Collection Interview with workers

Data Collected Operations

BackgroundProcess Data Computations, Tables

and ChartsAnalyze and Interpret Data

Analytical Results

Develop Conclusion RecommendationsWrite-ups ManuscriptCreate Presentation

Presentation in PowerPoint

Contribution of each member on the group:

Jefferson T. Duco Helps in observing in the shop. Act as an interviewer. Helps in analyzing and interpreting the results. Helps in making the manuscript. Do the process mapping. Helps in Developing Conclusion and Recommendations.

KenjesDaquizo Financial Contribution. Helps in observing the shop. Helps in doing documentation.

Anna Lou Etoquilla Financial Contribution. Helps in observing the shop. Helps in doing documentation.

Daryl D. Mamac Financial Contribution. Helps in observing the shop. Helps in doing the documentation.

Ryan Mark O.Origenes Helps in observing the shop. Helps in making the manuscript. Helps in analyzing and interpreting the results.

Do the PowerPoint Presentation. Helps in doing the documentation.

Guide Questions Use in Collecting Data

1. When is Clarin Suman House founded?

2. How many employees in the

Establishment?

3. How many suppliers of the said

establishment?

4. What are the strengths of the

establishment?

5. What are the problem currently

facing of the establishment?

6. Who are they competitors?