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TQM GROUP 1 NACU SECTION:

GROUP 1(TQM) NACU SECTION NIÑA BENITHA M. ACOSTA A. GROUP # 1 (NACU SECTION) B. GROUP MEMBER DIRECTORY Name: Abarquez, Pauleene Kaye Address: 4662 Pagkakaisa St., V Mapa, Sta. Mesa, Metro Manila Contact Number: 09164231285 Email Address: iamching8720@yahoo.com Name: Acosta, Niña Benitha M. Address: 1768 A Firmeza St., Sampaloc, Manila Contact Number: 0927-928-5455 Email Address: acosta.ninabenitha@yahoo.com Name: Andrade, laurence Address: 622 D Cavite St., Tondo, Manila Contact Number: 0905-762-4393 Email Address: laurence.andrade1993@gmail.com Name: Antonio, Renjie T. Address: 88 C F. Roxas St., 4th Avenue, Caloocan City Contact Number: 0927-938-1274 Email Address: vainvillain@gmail.com Name: Bolosan, Mark Address: 1210 Dapitan Cristobal St., Sampaloc, Manila Contact Number: 0916-767-5156 Email Address: Name: Castillo, April Address: Unit 406, NMC bldg. Josefina St. Sampaloc, Manila Contact Number: 0917-340-0316 Email Address: castilloapril18@yahoo.com Name: Lardizabal, Marie Grace L. Address: 2190 PasigLine st., Sta. Ana, Manila Contact Number: 0905-318-0137 Email Address: ghee_xii@yahoo.com Name: Pablico, Marielle C. Address: Blk 27 lot 8, Upper Bicutan, Taguig Contact Number: 0926-832-9916 Email Address: Mingyu18@yahoo.com Name: Pasco, Sielynne Address: 592 B Guyabano St. Napico, Manggahan, Pasig City Contact Number: 0915-254-8761 Email Address: sielynne_iam@yahoo.com OFFICERS Leader: Lardizabal, Assistant Leader : Pablico, Marielle Secretary: Castillo, April Treasurer: Andrade, Laurence Presentation Director: Bolosan, Mark Member: Abarquez, Pauleene Kaye Acosta, Niña Benitha M. Antonio, Renjie Pasco, Sielynne C. GROUP POLICIES Members who will not attend the group meeting will be asked to pay Php50.00 for the group fund. Group leader will have a grading system which starts from 100% and minus 5 every unfinished task. Every members should study the paper and should know every topic that has been discussed. Meeting place will be at Feu Pavillion. Unfinished works or task by a member will cost Php50.00. D. TQM TOPIC WORKING ON: FEU KITCHEN FACILITIES AND EQUIPMENTS E. TQM TOPIC OUTLINE 1. Preliminaries A. Title Page B. Acknowledgement C. Table of Contents 2. Content Executive Summary Introduction I. Problem Statement A. Major Problems B. Minor Problems II. Root causes of the Problem III. Fish Bone Diagram IV. Recommendation and Benefits V. Implementation Plan VI. Survey Results Appendix A. Survey Results B. Information from FEU Computer Service F. TQM Paper Outline and the group member responsible to do it Executive Summary & Introduction = Abarquez, Pauleene Kaye & Andrade, Laurence Major Problems & Minor Problems: Castillo, April & Antonio, Renjie II. Root Causes of the Problem: Marie Grace Lardizabal III. Fish bone Diagram: Pablico, Marielle & Pasco Sielynne IV. Recommendation and Benefits: Andrade, Laurence & Abarquez Pauleen V. Implementation Plan: Acosta, Niña Benitha M. & Bolosan, Mark VI. Survey Results: Marie Grace Lardizabal Appendix G. Your researches and final work regarding you part in the paper IMPLEMENTATION PLAN An implementation plan will assist you in moving the project from development to service provision. Implementation plans will vary from community to community. Use your implementation plan to: determine a time line for implementation train and educate service providers define roles and responsibilities of service providers develop written protocols for referrals develop communication protocols among service providers and the working group develop policies and procedures. confirm performance indicators based on your logic model. ACTIVITY Monthly inventory of all the equipments and utensils in the kitchen. Continuous inspection of the kitchen area. Provide kitchen cabinets for the equipment’s and utensils. The kitchen personnel should monitor the frequent shortage of gas. Personnel Incharge School Custodians FEU Administration/ITHM Department Head Target Date Monthly Inspection Everyday before the start of the class. When needed Regularly H. the whole paper consolidated 3. Follow each other, the whole class. every missing member that you did not follow, minus 2. 4. Seminar on Feb 2. Write a whole yellow pad of the seminar. for more infro, look for President Nacu. 5. Quiz Feb 6: inspection of Tumblr, this is the quiz 6. Midterm: Feb. 9, all my lessons including the format of the Model TQM Paper 7. Compute MT Grade: Feb.16..donation of stars, announcement of Top 10., etc Preliminaries A. Title Page A PROPOSED STUDY AND QUALITY IMPROVEMENT PLAN FOR FEU KITCHEN FACILITIES AND EQUIPMENT

A Thesis Submitted in Partial Fulfillment For the course requirements in Total Quality Management Submitted by: HRMFR1 Group 1 Submitted to: Professor Sofronio “Toti” Dulay B. Acknowledgement This research project would not have been possible without the support of many people. We would like to express our gratitude to our professor Sofronio “Toti Dulay” who was abundantly helpful and offered endless assistance, support and guidance. We would also like to thank our parents for providing a loving environment for us, helping us through the difficult times, and for all the financial and emotional support, friendship, entertainment, and caring they provided. Special thanks to Michael Baldos and Neil Louis Tayo for giving us their time to help improve our research. Also, we would like to thank all our friends and all the students who participated in answering our survey forms, this study wouldn’t have been completed without their participation. Additional thanks to our professors back in high school, They required us to make a baby thesis, investigatory projects and other research related projects to help us prepare for our thesis in college, they were our inspiration to persevere, they were the ones who molded us to become better students. C. Table of Contents

Preliminaries

Title Page ……………………………………………………………………………….Page 1

Acknowledgement……………………………………….. ……………………..Page 2

Table of Contents………………………………………… ……………………..Page 3

Contents Introduction………………………………………………………………………..Page 4 Executive Summary………………………………………………………………Page 6

Problem Statement

Major Problems………………………………………………………Page 7

Minor Problems………………………………………………………Page 8

Root Causes of the Problem……………………………………………Page 9

Fish Bone Diagram………………………………………………………Page10

Recommendation and Benefits…………………………………………Page 11

Implementation Plan……………………………………………………..Page 13

Survey Results……………………………………………………………Page 15 Appendix

Survey Results 2. Content Executive Summary This study proposes to Improve the quality of the ITHM equipment and utensils so that the quality of education we are getting will increase. First off, the researchers have presented the Major and Minor problems regarding the equipment and utensils in the ITHM kitchen. The problems that were stated are currently being experienced by majority of the students. The study will be within the University Belt, since most of the universities and colleges nowadays offer Hotel and Restaurant Management course. The researchers have conducted a survey about the kitchen equipment that are being used by the students in different schools, the facilities and how the operation is implemented in each school. According to some students here in FEU there are some issues or problems that have been observed regarding the kitchen equipment. Some problems in the kitchen include: availability of some equipment, malfunctioning, and missing utensils. The purpose of this study is to request the FEU Management for regular maintenance of the equipment and utensils in the kitchen, and provide what the equipment and utensils the kitchen lacks. Introduction The kitchen in any home or school is like the heart in a person’s body. It provides the energy giving factor that fuels the operations in other rooms – food. Since food is essential for the students’ vitality and quality performance in class and home, its preparation is important, too. More so the area where the ingredients are prepared, cleansed and cooked—the kitchen. Quality food results in quality performances of its consumers. Therefore, it is important that the main source of all these is a quality kitchen. In this regard, this thesis aims to study how to achieve a perfect, if not a high quality kitchen, among others. It focuses on the fundamental elements needed in order to make a kitchen workable and highly productive. On a larger scale, this thesis focuses on how to make the FEU-Hotel and Restaurant Management Department be competitive, if not the best, among other schools offering the course. It studies on how FEU-HRM could make a mark among stakeholders in the hotel and restaurant industry. This study realizes that the HRM-FEU boasts of a building that houses a kitchen that has served as training ground for successful and future chefs as well as hotel executives. In this regard, this thesis strives to study areas for improvement in the FEU-HRM kitchen to make it have a distinguishable niche and stand out among the rest. As HRM students, the proponents of this study personally experienced and witnessed the inadequacies of the university kitchen. Observations gleaned include how tasks remained unfinished due to limited or lack of equipment, damaged facilities, sharing, among other factors. During lab sessions at the kitchen, the makers of this thesis also personally noted how the FEU-HRM could greatly improve by eliminating all the obstacles they had encountered. I. Problem Statement

The Following are the problems encountered by FEU HRM and Tourism students during their cooking subjects. There are problems with the facility, the equipment, the utensils and the staffs. The purpose of this study is to find out if these problems are affecting the quality and efficiency of the education the students should gain; also, this study has been conducted to find remedies for the said problems. A. Major Problems 1. Lack of utensils and equipment The utensils and equipment that are being use in the kitchen laboratory is not enough for the students. The utensils and equipment are limited only that some students/class needs to wait for the other section to get finish before you can use the things that you needed. There should also have a proper ratio of utensils to students or a group per section. 2. Lack of space in the kitchen laboratory The proportion of the space and the students are not equal. There are too much students per group that they cannot maximize the usage of kitchen space. 3. Frequent shortage of gas The staffs do not check regularly the volume or supply of gas in the kitchen. There are instances that in the middle of an activity there is a sudden shortage of gas. B. Minor Problems 1. The utensils are not well organized. Kitchen utensils are not well organized that’s why it makes the kitchen look cluttered and messy; however by organizing these kitchen utensils, the kitchen would be saving a lot of space and having a well arranged kitchen would also make our cooking chores simple and faster. 2. The kitchen equipment is not properly maintained. They should organize the kitchen utensils in specific drawers. It would make accessing the utensils easy. They can use one drawer for all flatware while another drawer could be earmarked for spoon and fork and yet another drawer for the larger cooking utensils and so on. They should make sure that they do not keep kitchen knives with these cooking tools as it could result in cuts and bruises as we rush through our cooking chores. 3. Arrogant kitchen staffs. Some of the students are saying that there are kitchen staffs that are arrogant and some are impolite. FEU Management should make sure that all of the kitchen staffs should be well trained. 4. The ingredients in the refrigerator are not secured by the kitchen staffs. Some of the students are saying that some of their ingredients in the refrigerator are being lost. Kitchen Staffs should improve their security with regards to the facilities of the kitchen. II. Root causes of the Problem Manpower

The kitchen staffs lack good social skills

There are times when the staff already went home or cannot be found when the students need to borrow or return equipment. 2. Maintenance

Failure to regularly check the condition of the kitchen equipment and utensils

Some of the Utensils are already rusty or broken

Some of the equipment are dirty, and gives off foul smells, and the kitchen is infested with pests. 3. Management

Broken equipment or utensils are not immediately replaced

Provides insufficient financial resources resulting to failure of good maintenance of the kitchen. 4. Space Allocation

The space in the kitchen is not enough to accommodate all the students per section

Limited work area III. Fish Bone Diagram IV. Recommendation and Benefits Here’s the researchers recommendation together with its benefits: the group proposes to address the major and minor problems stated above. Kitchen and Facilities improvement: Present Proposed

Problems encountered by student in FEU includes:

The utensils are not well organized.

Kitchen utensils are not well organized.

The kitchen looks cluttered and messy.

The kitchen would be saving a lot of space and having a well arrange.

On the equipment:

Some equipment are not working

Equipment are not properly cleaned and maintained

3. Arrogant kitchen staff: a. Some of the kitchen staffs are impolite and not well trained. In this way, the following problems can be resolved and achieve: Kitchen utensils must be separated according to there own types, and it must be labeled so that utensils must be organized. After using the kitchen area, be sure to clean all the utensils that has been used most specially the kitchen area. Kitchen utensils must be placed in there proper area. In this way, the following problems can be resolved and achieve: Have a scheduled maintenance of all kitchen equipments Once a week there should be a general cleaning of all kitchen equipment In this way the following problems can be resolved and achieved: All kitchen staff must be well trained with good attitude, well discipline and must be patient. Additional recommendations for the study and improvement in FEU kitchen facilities: 1. Maintenance is important because lack of adequate maintenance of the structure of the premises, equipment and utensils can result in the following: Pest may enter the premises and defective drains may also permit access. Crockery, cutlery and containers may become badly worn, broken or unable to be effectively cleaned and disinfected. Some utensils and equipment such as glassware may present a risk of physical contamination when cracked or broken. Sanitation of the kitchen is jeopardize V. Implementation Plan Proposed Activity Unit/Person Responsible Target Date Estimated Budget Monthly inventory of all the equipments and utensils in the kitchen. School Custodians They are the ones who are responsible in the making an inventory of all the equipments in the kitchen to ensure if there is a need to buy new set of equipments or utensils. Monthly inspection NONE Continuous inspection of the kitchen area School Custodians Inspecting the kitchen area every now and then to avoid any trouble that the students my encounter while having their laboratory. Every day before the start of each class NONE Provide kitchen cabinets for the equipment and utensils. FEU Administration The FEU Administration has to know and approve of this facility. When needed NONE The kitchen personnel should monitor the frequent shortage of gas. School Custodians They should monitor regularly the supply of gas in the kitchen to avoid any problems that can cause delay to the students. Regularly NONE VI. Survey Results Our group conducted a survey to support our study. 62 ITHM Students from Far Eastern University were requested to participate in answering our survey forms. The survey is composed of 15 questions which are related to our study. Appendix A. Survey Results B. Information from FEU Computer Service

GROUP 1: TQM POLICIES

OUR GROUP POLICIES:

1.) Members who will not atted the group meetings will be asked to pay P 50.00 for the group fund.

2.) Group leader will have a grading system which starts at 100% and minus 5 for every unfinished task.

3.) Every members should study the papers and know every topics that has been discussed.

4.) Meeting placce will be at FEU pavillion.

5.) Unfinished works or task by a member will cost P 50.00.

TQM NACU SEC: GROUP 1

Your tumblr account should have:

1. Your group concern should be in one post only. Just edit them as you add more information.

2. It must show the following info:

     a. group number

Leader: Lardizabal, Marie Grace

Assistant Leader : Pablico, Marielle

Secretary: Castillo, April

Treasurer: Andrade, Laurence

Presentation Director: Bolosan, Mark

Member:

Abarquez, Pauleene Kaye

Acosta, Niña Benitha M.

Antonio, Renjie

Pasco, Sielynne


     b. group members directory

Abarquez, Pauleene Kaye / 4662 Pagkakaisa St. V. Mapa, Sta. Mesa Manila / 09164231285 / iamching8720@yahoo.com

Acosta, Nina Benitha / 1768-A Firmeza St. Sampaloc, Manila / 09279285455 / acosta.ninabenitha@yahoo.com

Andrade, Laurence / 622 D Cavite St. Tondo, Manila / 09057624393 / laurence.andrade1993@yahoo.com

Antonio, Kenjie / #88 -C F. Roxas St. 4th Ave. Caloocan City / 09279381274 / vainvillain@gmail.com

Bolosan, Mark Vincent / 1210 Dapitan, Cristobal St. Sampaloc, Manila / 09167675156 / miarcca_27@yahoo.com

Castillo, April / unit 406, NMC bldg. Josefina St. Sampaloc, Manila / 09173400316 / castilloapril18@yahoo.com

Lardizabal, Marie Grace / 2190 Pasigline St. Sta. Ana, Manila / 09053180137 / ghee_xii@yahoo.com

Pablico, Marielle / Blk.27, Lot 8, Upper Bicutan, Taguig / 09268329916 / mingyu18@yahoo.com

Pasco, Sielynne / 592 B Guyabano St. Napico, Manggahan, Pasig City / 09152548761 / sielynne_iam@yahoo.com

     c. group policies

1.) Members who will not atted the group meetings will be asked to pay P 50.00 for the group fund.

2.) Group leader will have a grading system which starts at 100% and minus 5 for every unfinished task.

3.) Every members should study the papers and know every topics that has been discussed.

4.) Meeting placce will be at FEU pavillion.

5.) Unfinished works or task by a member will cost P 50.00.


     d. TQM topic you are working on

 Kitchen Facilities and Equipment

     e. TQM Topic  Outline

1. Preliminaries

a. Title Pgae

b. Acknowledgement

c. Table of Contents

2. Content

              Executive Summary

              Introduction

I. Problem Statement

      a. Major Problems

      b. Minor Problems

II. Root Causes of the Problem

III. Fish bone Diagram

IV. Recommendation and Benefits

V. Implementation Plan

VI. Survey Results

Appendix

     f. TQM Paper Outline and the group member responsible to do it

Executive Summary & Introduction = Abarquez, Pauleene Kaye & Andrade, Laurence

Major Problems & Minor Problems:  Castillo, April & Antonio, Renjie

II. Root Causes of the Problem: Marie Grace Lardizabal 

III. Fish bone Diagram: Pablico, Marielle & Pasco Sielynne

IV. Recommendation and Benefits: Andrade, Laurence & Abarquez Pauleen

V. Implementation Plan: Acosta, Niña Benitha M. & Bolosan, Mark

VI. Survey Results:  Marie Grace Lardizabal

     g. You researxhes and final work regarding you part in the paper

Introduction:

Todays world is the booming of technological industry.Courses like Hotel and Restaurant Management are being upgraded as we go through information age. If we look at the hotels in the city, Hotel’s are using the new form of technology, including the interior design, tools, room equipment and kitchen equipments to provide good service to guests. In this site, we’ll bring you an introduction and helpful tips about Hotel and Restaurant Management this is also helpful for students and people who want to take up this course.

Most people think of hospitality, as hotels, restaurant, service but the true meaning of Hospitality is written below.

As an HRM student, we are the one who is responsible in serving giving the best quality of our service in our guest. And we are the one who communicate from the guest.As a hrm student we should be responsible for the hygiene and safetiness of  the equipment taht we use in kitchen.

According to some students here in feu there are some issues or problems that have been observe in the kitchen equipment. Some problem in the kitchen is the availability of some equipments,malfunctioning, and the loses of some utensils in the kitchen.

     h. the whole paper consolidated

3. Follow each other, the whole class. every missing member that you did not follow, minus 2.

4. Seminar on Feb 2. Write a whole yellow pad of the seminar. for more infro, look for President Nacu.

5. Quiz Feb 6: inspection of Tumblr, this is the quiz

6. Midterm: Feb. 9, all my lessons including the format of the Model TQM Paper

7. Compute MT Grade: Feb.16..donation of stars, announcement of Top 10., etc

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Group 1( TQM)

GROUP 1(TQM)

Leader: Lardizabal,

Assistant Leader : Pablico, Marielle

Secretary: Castillo, April

Treasurer: Andrade, Laurence

Presentation Director: Bolosan, Mark

Member:

Abarquez, Pauleene Kaye

Acosta, Niña Benitha M.

Antonio, Renjie