Beruflich Dokumente
Kultur Dokumente
Ages ago, baking is considered as a luxury few are able to enjoy. Those
who can afford a wood-burning stove were the only ones who can enjoy the
fulfilling taste of breads. The better quality stove you have, the higher up the social
order you are. However, economic growth induced an emerging middle class that
resulted to the imitation of the upper-class diet. In return, baking became more
Cake grew in popularity. Cake making took off during the development of
technology. Originally, it was done by women at home for the family’s consumption
then afterwards, men started to work in bakeries as well as restaurants for local
into existence and production was industrialized thus, making the large
machineries do the job of baking inside the factories. This point of industrial
revolution mark the beginning of baking cakes which were available not only for
those higher ups but also for everyone belonging in the lower social order.
A cake will not be a cake without taking into consideration the essential
ingredients. Many ingredients that were once rare and expensive are now easily
and readily available in the market. Moreover, they are now reasonably priced
cake ingredients became more convenient. With the raising health issues
ingredient preservations are moving out of the common scenario. People are now
moving into lighter fats and healthy flour thus making the future baking into a more
innovative process.
A good rise for the Philippine baking industry are now visible as the country
embraces new technology slowly but surely. Recipes that were transferred from
baker to baker by word of mouth and memory are now written and serve as guide
to ensure quality. Even small bakeshops begun to offer a wider variety of breads.
Bakeries located in the provinces where you’ll see traditional baking methods are
still existing and preserved. It is believed that bakeshops in the neighborhood has
a big part in the Philippine tradition. Its importance is really undeniable. There is
no quintessential answer how baking begun in the Philippines in spite of all the
foreign influences that made their mark in how baking was developed.
is the “Monica and Jett Bakeshop.” It is well known for its irresistable, mouth-
popularity reached not only the neighboring city but also the far-flung provinces in
the Philippines. With the rise of great demand in baked goods, Monica and Jett
Bakeshop tried to offer a wider array of bread choices. However, having the yema
demand resulting the need to step up. They invested in product creation that help
improve the quality of their products and keep the production times short and costs
low.
The challenge of ensuring that Monica and Jett bakeshop’s legacy will
challenge that needed more attention. The bakeshop’s never ending hunger for
products and the satisfaction of the customers are the most important factors why
Objectives:
impact to production
so that they will achieve their competitive priorities. Process strategy is made to
make the best out of a business using currently-available resources rather than
outsourcing and having to spend more. It also entails higher quality assurance and
particularly important:
1.) The key to successful process decisions is to make choices that fit the
one that matches key process characteristics and has a close strategic fit.
2.) Individual processes are the building blocks that eventually create the
internally or externally.
strategy, and your business’ ability to obtain the resources necessary to support
them.
Major processes:
kinds of resources needed, how resources are partitioned between them and their
key characteristics.
In Monica and Jett Bakeshop, they are implementing the batch process
structuring. The process differs from the job process with respect to volume, variety
and quantity. Since Monica and Jett Bakeshop is using the JIT inventory system,
they administer the “assemble-to-order” strategy. This is a strategy for producing
a wide variety of products from relatively few assemblies and components after the
The icing produced by the owners are made into batches and this will be
Tayabas. However, problem arises when there are fluctuations in demand of the
products. Those walk-in customers are not included in the number of orders
processed. As a result, Monica and Jett bakeshop decided to make few additions
to every orders received in case of rise in demand so that all customers will be
served.
It refers to the ways in which customers become part of the process and the
customer satisfaction. Customer involvement is not always the best option as there
are advantages commonly associated with it. Allowing customers to play an active
role is a service process can be disruptive thereby making the process less
efficient.
In case of Monica and Jett Bakeshop, customers are not involved in tailoring
the process to meet special needs or in how the process is performed. There is a
passive contact at Monica and Jett Bakeshop. However, the managers always see
to it that they consider the customers opinions to make them feel that they are
belong.
Resource flexibility refers to the ease with which employees and equipment
can handle a wide variety of products, output levels, duties and functions.
a) Workforce
Monica and Jett Bakeshop implements employee rotations, that is, employees are
not staying in only one work floor, they are assigned to different departments from
time to time and as a result, all employees are knowledgeable to different process
inside the factory. Their knowledge are not limited to only one process. This implies
work force flexibility because employees in Monica and Jett bakeshop are capable
employees. However, during peak seasons, they are also hiring part-time workers
Monica and Jett Bakeshop’s product has a short life cycle. Since it is in the
baking industry, every process requires different machines. Flexible equipment are
It refers to the mix of equipment and human skills in the process. The
greater the relative cost of equipment, the greater is the capital intensity.
Monica and Jett Bakeshop has a lower capital intensity. It is more of a labor
intensive rather than capital intensive because workers are the ones who baked
the breads and cakes while the owners are the only ones who knows the icing