Operations Project Proposal for Fried Sapin-Sapin

Production and Operations Management 102 Section K

Angelo Ramon A. Tanchoco (MWF 9:30-10:30 AM Class)

January 29, 2015

Fried Sapin-sapin

Group Members:

Ereneta, Paolo

Flameno, Fiel

Gallega, Ralph

Galvez, Enrico

Jeng, Erika

Sayosa, Danette

Table of Contents

I. EXECUTIVE ABSTRACT 3

II. BUSINESS MODEL 3

1. Value Proposition 3

2. Revenue Streams 4

3. Customer Segments 4

4. Customer Relationship Management 5

5. Channels 11

6. Key Activities 11

7. Key Business Partners 12

8. Cost Structure 12

III. OPERATIONS STRATEGY 14

1. Industry and Market Assessment 14

2. Product and Service Design 15

Cost Estimates and Pricing Schemes 22

3. Supply Chain Design 22

a. Inbound Logistics 22

b. Process Design 29

c. Facilities Design 31

e. Outbound/Return Logistics 40

f. Support Activities 40

g. Organization and Management. 42

h. Financial Management 44

IV. SUMMARY 44

V. BIBLIOGRAPHY 46

I. EXECUTIVE ABSTRACT

The Fried Sapin-sapin is a modern twist to the popular Philippine delicacy originating from the northern province of Abra. It is a rice cake made up of glutinous rice, coconut milk, and is composed of four layers: yam, aniseed, coconut and pandan, making it a beautiful, colorful sight. This layered rice cake is covered with pancake batter and then deep fried to golden brown giving it a light, spongy, and slightly crisp golden exterior. The snack bar is delicious, quick, easy, convenient, and can also substitute a meal. The product will soon be available in grocery stores, supermarkets, and convenience stores across Metro Manila, Philippines and California, USA. With this new twist to the legendary and already popular Sapin-sapin, the Fried Sapin-sapin will be in high demand to the middle class Filipinos in the Philippines and in the USA, as it is a new, innovative, product that fits the palettes of those who love and miss the flavor of local food and simply adore...