NATIONAL UNIVERSITY

COLLEGE OF BUSINESS AND

ACCOUNTANCY

MARVINS TAHO FOOD PRODUCTS

A.Y. 2016-2017
2nd Semester

In Partial Fulfillment
Of the Requirements for the Course
Production and Operation Management - BPRODOM

ACT143

Aquino, Rosemarie T.
Lleva, Christian B.
Mabansag, Mairi Kris M.
Reano, Camille D.
Tigas, Aibelle V.

Mr. Ronald Barriga

Professor
 TABLE OF CONTENTS
COMPANY PROFILE

CHAPTER 1: RAW MATERIALS

1.1 Origin

1.2 Timeliness of Delivering or on Time Delivery

1.3 Quality Assurance

CHAPTER 2: MANUFACTURING PROCESS

2.1 Design, Research and Development

2.2 Technology

2.3 Production Schedules

2.4 Machine and Equipment

2.5 Calibration (Machine, Tools and Equipment)

2.6 Man Loading (Personnel Work Schedules)

2.7 Production Process Flow Chart

2.8 Quality Control

CHAPTER 3: WAREHOUSING MANAGEMENT

3.1 Inventory Control

3.2 Warehouse Layouts

3.3 Receiving and Releasing of Items (Policy)

CHAPTER 4: FINISHED GOODS/PRODUCT

4.1 Quality

4.2 Classification/Product Acceptability

4.2.1 Class A

4.2.2 Class B

4.2.3 Class C

4.3 Quality (Volume)

4.4 Packaging

4.5 Logistics/Delivery