Post on 06-Apr-2018
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Company Analysis
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Established in June 2010
Due to the idea of Brother President Agustin
Boquer for a bigger food store to bettercater the needs of the people in the East
Campus of DLSU-D.
Under the name of Milagros CruzOwner ofTapsi Royale.
With a build-operate transfer contract
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Milas Diner is aiming to provide affordable,
yet good and quality food for customersespecially the students.
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Milas Diner envisions extending its services
not only in De La Salle UniversityDasmarias
but also to other prospect customers outsidethe university by continuously establishing its
name of quality foods in the business.
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Single entity for tax and liability purposes
Not registered with the state as a limited
liability The owner does not pay income tax
separately for the company, but he or she
reports business income or losses on his orher individual income tax return.
The owner is inseparable from the sole
proprietorship
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food and services line of business
primary clients are the students and staff of
DLSU-D catering services
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Rice Meal
Pasta Bread
Cookies and Pastries
Dim Sum Dishes
Cold Beverages
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Vegetable and Dried Goods
Meat and Poultry Products (Pork, Chicken and
Beef) Seasonings and Spices
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Local high class suppliers such as Monterey
(Meat and Poultry Products)
KEPT FOR AT LEAST 2 DAYS
Vegetables and Dry goods from KadiwaMarket
KEPT FOR AT LEAST A DAY
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No outsourcing
20 workers-SKILLED AND PERMANENT
6 in the Kitchen 9 in the Counter/Stalls
5 for Cleaning
Performance measured by management
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8 to 11AM = 15 Workers
11AM to 2PM = 20 Workers
2PM to 6PM = 15 Workers
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13th month pay
Christmas Bonus
Outings Treats
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Traditional accounting system f
does not divide cost by function or allocation
or even by each part of the manufacturingprocess.
It takes a total cost and divides it by each partof the process.
Each part of the manufacturing process isassigned an equal estimated cost.
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not to waste energy and electricity
supervised the employees activity
Not bothered with their overhead costs forquality food.
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Size: 150 square meters
Location: East Campus besides SBC
OUTSIDEINSIDE KITCHEN
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MAINSERVICE
AREA
CATERINGAREA
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Best feature of the company is their will to
serve nothing but the best quality food
Most expensive Trade-off between the price and quality
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Most expensive food
competitors outside the University
Comparing their top seller rice meals
MILAsranges from P47 to P50
Competitors of as low as P30
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STAINLESS STEAL With different metals that can get into the food is
negligible.
DRY GOODS Should be placed at higher places, or should be put
inside a cabinet.
WASTES Should be placed outside the cooking area.
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Keep looking for possible suppliers that can
offer lower prices of goods.
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Stick with their priority of serving only the
quality food to its customers
Promote a signature meal Give more importance to the stalls