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COMPANY PROFILE

From then until now, Taho has been one the staple products that characterizes the

Filipino culture. Despite all the advancements, technological or otherwise, that have

taken place in our world, it still never ceases to exist and be demanded by various

types of Filipino people. One of the business enterprises that continues to cater and

make a living through this product is the Marvins Taho Food Products.

Marvins Taho Food Products, located at #17 Trinity St.15 th Avenue, Brgy. San

Roque, Cubao, Quezon City, is a family business whose ownership can be

categorized as that of a sole proprietor. It was established by Enrique Diaz, Jr in the

year 1994, and consequently owned by Mrs. Elisa Tejo Diaz. The entity, as the

company name itself suggests, focuses on the manufacturing of the Taho, coupled

with all its necessary portions, namely the arnibal and tapioca pearls (sago). It also

provides to customers who demand other Taho-related products such as the

soyamilk, tofu and the soya curd or sapal. The soya curd or sapal, according to the

business enterprise, is being utilized for the making of miso and is also used as an

extender for siomai, as well as burger patties. The entity is able to produce around

50-60 liters of Taho per day, and its market is composed of the vendors of taho, as

well as some business in the Quezon City area.

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
CHAPTER 1: RAW MATERIALS

1.1 Origin

In order to make the primary product of Marvins Taho Food Products, it is

essential that the company makes use of the various, necessary ingredients.

These said ingredients, which are ordered from the respective suppliers once a

month, are soybeans, sugar, tapioca pearls (locally known as sago) and hydride

calcium sulfate. The soybeans are ordered from a supplier in Divisoria, and are

carefully measured at 32,000 kilos. The sugar, on the other hand, is arranged

with a supplier named Frontline, at 25 sacks, containing 50 kilograms per one

sack. Consequently, the sago is from Gimy Grain, and is delivered to Marvins

Taho Food Products in 5 sacks.

1.2 Timeliness of Delivering or on Time Delivery

All the raw materials are ordered once a month, and it takes around three

to five days for the aforementioned materials to completely reach the vicinity of

Marvins Taho Food Products.

1.3 Quality Assurance

To ensure the quality of their products, Marvins Taho Food Products, start

with the core, which is the ingredients. Over the years, Marvins Taho Food

Products has ordered its raw materials from its suppliers, without the purpose of

changing whatsoever. This act does not only maintain consistency, but also

establishes a trust relationship between the entity and their suppliers. Marvins

Taho Food Products also sees to it that it is strict when it comes to time and

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
measurement, especially in the case of the soybeans, which is the most fragile

and the most complicated of all the ingredients.

CHAPTER 2: MANUFACTURING PROCESS

2.1 Design, Research and Development

The manufacturing process design is highly dependent on what to

produce at a particular time, reckoning a highly efficient and productive system.

The design of Marvins Taho Food Products parades an accurate depiction

of Motion Study and Worker-Machine Chart system. From a particular processing

machine, where soybeans are pre-processed, the human factors come in to take

their role in production.

In the case of Research and Development, there has not been much

changed with the process of Marvins Taho Food Products, aside from the sole

machine that they use for the soybeans. This is due to the consistently traditional

nature of the entitys business.

2.2 Technology

Marvins Taho utilizes technology as traditional as their product. They only

make use of one machine, namely the one used for the processing of the

soybeans.

2.3 Production Schedules

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
The production schedule of the entity is dependent on the need for the

products. The massive production starts at two in the morning (2:00 AM),

emphasizing the demand of Taho. Another one takes place at 9 in the morning

(9:00 AM) where marginal units of products are processed and produced.

PRODUCTION PROCESS
2:00-2:30 AM Grinding of soaked soyabeans
2:30-3:00 AM Boiling of Soyabeans
3:30-3:45 AM 1st Filtration
3:45-4:15 AM Juicing, 2nd Filtration
4:15-4:50 AM Transferring to Containers
4:50-5:00 AM Pick-up of Vendors
5:00-6:00 AM Clean up
Getting of Orders for next processing cycle, break of

6:00-9:00 AM employees
9:00-9:30 AM Grinding of soaked soyabeans for 2nd batch of orders
9:30-10:30 AM Boiling of Soyabeans
10:30-10:45 AM 1st Filtration
10:45-11:15 AM Juicing, 2nd Filtration
11:15-11:50 AM Transferring to Containers
11:50 AM-12:00 NN Pick-up of Vendors
12:00 NN-1:00 PM Clean up
1:00 PM-5:00 PM Getting of Orders for tomorrow
5:00-9:00 PM Null Time
9:00-9:15 PM Weighing of Soyabeans
9:15 PM-onwards Soaking of Soyabeans
Table 1. Marvins Taho Production Schedule

2.4 Machine and Equipment

Machine and equipment are used to incorporate each raw material with

other. They are also used to ease the work of each production staff.

The list of machines and equipment used during production of Marvin's Taho are:

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
Colander A bowl-shape tool consist of many

holes used in cleansing and

draining the soya beans needed for

production.

Unit Stove a piece of equipment used in

cooking and heating with the help of

electricity or gas

Weighing Scale Mathematical tool used to have the

specified weight of raw materials

needed in production that will

eliminate excess and deficit raw

materials during production

Basin A material used to hold the

processed soya beans and the thick

syrup.

Grinder or Blender A mechanical tool used to convert

soya beans into finely state before

cooking process starts


Casserole A large saucepan where the soya

mixture was cooked

Cheesecloth A piece of cloth used in straining

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
taho mixture that will help to make it

thick and a smooth mixture.

Table 2. Marvins Taho Machine and Equipment

2.5 Calibration (Machine, Tools and Equipment)

Although it makes use of highly labor extensive type of production,

Marvins Taho still depends on a machine to be able to complete its production

process. This Grinding Machine-relying procedure takes a lot of authority in

starting the whole production system, and thus significance should be given as to

its calibration.

The Soybean Grinder could be a manual type or electronically-powered

and it could be handled by a single person. It has an automatic system for

separation of slurry and residue; processes wet beans into soya milk and soya

products. All the parts attached with the food are stainless steel or aluminum

alloy, and employs simple operation as well as safe and durable.

Specially designed grindstone angle makes bean-grinding fast and fine

suitable for making soybean milk. Measurement of dry and clean Soya beans to

be processed is dependent on the orders (Just-in-Time Manufacturing). A one

kilogram can give seven to ten liters of soyamilk. The Soya seed shall be first

cleaned in a seed cleaner to remove the foreign particles from it. Then the Soya

bean is soaked in the soaking tank. The soaked soya bean is then passed

through Soya Bean Grinder.

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
2.6 Man Loading (Personnel Work Schedules)

Having a highly labor-oriented production, the workforce of the factory

parades the same working schedule as the production occurs.

Employee's
Name MONDAY TUESDAY WEDNESDAY THURSDAY
Start Stop Start Stop Start Stop Start Stop
Bong Orino Day-off 2:00 AM 1:00 PM 2:00 AM 1:00 PM 2:00 AM 1:00 PM
Rodel Day-off
Villegas 2:00 AM 1:00 PM 2:00 AM 1:00 PM 2:00 AM 1:00 PM
Toto 2:00 AM 1:00 PM 2:00 AM 1:00 PM 2:00 AM 1:00 PM 2:00 AM 1:00 PM
Table 3. Marvins Taho Personnel Schedule

Employee's
Name FRIDAY SATURDAY SUNDAY
Start Stop Start Stop Start Stop
Bong Orino 2:00 AM 1:00 PM 2:00 AM 1:00 PM 2:00 AM 1:00 PM
Rodel
Villegas 2:00 AM 1:00 PM 2:00 AM 1:00 PM 2:00 AM 1:00 PM
Toto Day-off 2:00 AM 1:00 PM 2:00 AM 1:00 PM

2.7 Production Process Flow Chart

The production process of Marvins Taho Food Products is composed of

two parts, namely the (1) cycle for the soybeans and the (2) making of the

arnibal.

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
Figure 1. Cycle for Soybeans

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
Weighing

Soaking

Boiling

PROCESS

Filtration

Juicing

Filtration

Transferring to Containers

Vendors

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
Soybeans

5 hours

PROCESS
1 hour, at high temperatu

Brown Sugar Caramelization Medium heat


Soy bean curd

Addition of Water

Transferring to Containers

Addition of Calcium Sulfate


Vendors

Figure 2. Arnibal Making

Miso/Market as extender
2.8 Quality Control

To assure the quality of the product in every production process, Marvins

Taho Food Products ensures that every detail, from the most little to the most

crucial, and from the beginning to the end, is exact. They take care that starting

from the saturation of the soybeans, to the blending in the cauldron, to the

placement of the ingredient to make the mixture jelly-like, not a single part will be

disregarded. This is in order to make certain that the texture and the taste will

always and consistently be proper and accurate.

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
CHAPTER 3: WAREHOUSING MANAGEMENT

3.1 Inventory Control

Marvins Taho Food Products utilizes a Just-in-Time Inventory

Management System. Every day, they get and accept orders from their

customers and clients. Whatever the amount of order on that particular day, it is

the only quantity of product that they will make. However, they still maintain a

minimal volume of safety stock in case of rapid and unexpected demands.

3.2 Warehouse Layouts

Figure 3. Marvins Taho Warehouse Layout

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
3.3 Receiving and Releasing of Items (Policy)

The entity keeps track of all orders, both those that pertains to the ones in

which they are the buyers and the ones in which they are the supplier, by

keeping a book per production order.

CHAPTER 4: FINISHED GOODS/PRODUCT

4.1 Quality

The final products produced by Marvins Taho, and subsequently delivered

or served to their respective clients, are of good quality. This is due to the effort of

the entity to assure every detail is taken care of.

4.2 Classification/Product Acceptability

In the business of making Taho, it is a general knowledge that waste is

minimal and almost insignificant, for every result of each production part bears

forth a particular product. The products made by Marvins Taho Food Products

can be designated into three.

4.2.1 Class A

Taho is the main product by Marvins Taho. It is the main end-product of

the entity. It has a final outlay that is composed of three typical aspects, namely

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
the processed soybeans, the sago and the arnibal. It is served through traditional

Taho vendors who place the said aspects into 2 large metal buckets.

4.2.2 Class B

Marvins Taho Food Products also produce Soya Milk. This Soya Milk

results

4.2.3 Class C

The curd or sapal is also a product of Marvins Taho. This curd is sold to

owners of piggeries and used as the food of pigs.

4.3 Quality (Volume)

To preserve the quality of the taho to be served, the finished products are

to be put in a clean and sterilized container to avoid germs consumption among

the consumers. They keep the taho warm and fresh for it to be of excellent

quality when served to the customers. The workers assigned in transferring the

taho in each container maintain hygiene practices so that customers are assured

that the product is all clean and safe.

4.4 Packaging

The Taho produced by Marvins Taho Food Products are packaged in the

traditional Filipino way. They are placed in two large but unequal-sized aluminum

buckets that are each hung from the end of a yoke. In the larger bucket, the tofu

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
base is placed while in the smaller bucket, the arnibal and tapioca pearls are

contained.

4.5 Logistics/Delivery

The finished goods of Marvins Taho Food Products, which produces 50-

60 liters of Taho per day, are picked up by the respective clients and customers.

They do not deliver personally for the reason that their product is not readily

subject for delivery and doing so may lead to the wasting of the product. Their

products are distributed around the vicinities of Cubao to Aurora, and even up to

the Project 2 and 3 area. They dispense their products to vendors of Taho, as

well as to some businesses in Quezon City.

Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017
Aquino, R., Lleva, C., Mabansag M., Reano, C., Tigas, A. ACT143
BS Accountancy 2nd Sem A.Y. 2016-2017