The Case: GIGI'S CATERING (B) Gigi was looking forward to taking on the opportunity to serve the catering needs of the upcoming Junior- Senior Prom of the Quezon City National High School. "How difficult could it be?" she wondered, "after all, it's just fried chicken, or beefsteak, maybe, "she added. The first question in her mind was "what kind of food will the kids want?" "Do they want the breaded and crunchy kind or they want the simple home-cooked style chicken or beef?"" Gigi wondered. She realized this decision would have some implications on her costs and her production process. She decided to go back to Mrs. Manalastas, the school principal, to inquire further. "Firstly, as mentioned, we don't want any health risks. That's a minimum. We don't want spoiled food served to students so the food must be prepared as fresh as possible. Secondly, the kids would want something filling - they want their money's worth in terms of serving size. They are paying P150 and they are expecting a meal worth P150. Thirdly, while the kids may be a bit forgiving in terms of taste, they want the food to taste decent," Mrs. Manalastas explained. "In terms of delivery, I think I've made myself clear the last time," Mrs. Manalastas said. "The food should be here no later than 4PM on the day of the prom. As Gigi left, she wondered just how much money will she make for this particular venture. Her instincts told her that her direct food cost should be no more than 40% per serving. This was the same profit margin she had in running her canteen. With these guidelines, Gigi decided to begin her production plan. Guide Questions 1. What are their expectations of quality? 2. How should Gigi define quality internally? 3. What is the delivery expectations?
The Case: GIGI'S CATERING (B) Gigi was looking forward to taking on the opportunity to serve the catering needs of the upcoming Junior- Senior Prom of the Quezon City National High School. "How difficult could it be?" she wondered, "after all, it's just fried chicken, or beefsteak, maybe, "she added. The first question in her mind was "what kind of food will the kids want?" "Do they want the breaded and crunchy kind or they want the simple home-cooked style chicken or beef?"" Gigi wondered. She realized this decision would have some implications on her costs and her production process. She decided to go back to Mrs. Manalastas, the school principal, to inquire further. "Firstly, as mentioned, we don't want any health risks. That's a minimum. We don't want spoiled food served to students so the food must be prepared as fresh as possible. Secondly, the kids would want something filling - they want their money's worth in terms of serving size. They are paying P150 and they are expecting a meal worth P150. Thirdly, while the kids may be a bit forgiving in terms of taste, they want the food to taste decent," Mrs. Manalastas explained. "In terms of delivery, I think I've made myself clear the last time," Mrs. Manalastas said. "The food should be here no later than 4PM on the day of the prom. As Gigi left, she wondered just how much money will she make for this particular venture. Her instincts told her that her direct food cost should be no more than 40% per serving. This was the same profit margin she had in running her canteen. With these guidelines, Gigi decided to begin her production plan. Guide Questions 1. What are their expectations of quality? 2. How should Gigi define quality internally? 3. What is the delivery expectations?
Chapter1: Taking Risks And Making Profits Within The Dynamic Business Environment
Section: Chapter Questions
Problem 1CE
Related questions
Question
Hi please help me!
Transcribed Image Text:CASE ANALYSIS
Expected Students' Behaviour
a. Participate and listen actively throughout class discussions.
b. Contribute ideas, analysis, and personal experiences instead of simply presenting facts.
c. Build on each other's comments and critique and debate different points of view.
The Case:
GIGI'S CATERING (B)
Gigi was looking forward to taking on the opportunity to serve the catering needs of the
upcoming Junior- Senior Prom of the Quezon City National High School. "How difficult could
it be?" she wondered, “after all, it's just fried chicken, or beefsteak, maybe, "she added. The
first question in her mind was "what kind of food will the kids want?" "Do they want the
breaded and crunchy kind or they want the simple home-cooked style chicken or beef?" Gigi
wondered. She realized this decision would have some implications on her costs and her
production process. She decided to go back to Mrs. Manalastas, the school principal, to inquire
further. "Firstly, as mentioned, we don't want any health risks. That's a minimum. We don't
want spoiled food served to students so the food must be prepared as fresh as possible. Secondly,
the kids would want something filling - they want their money's worth in terms of serving size.
They are paying P150 and they are expecting a meal worth P150. Thirdly, while the kids may be
a bit forgiving in terms of taste, they want the food to taste decent," Mrs. Manalastas explained.
"In terms of delivery, I think I've made myself clear the last time," Mrs. Manalastas said. "The
food should be here no later than 4PM on the day of the prom.
As Gigi left, she wondered just how much money will she make for this particular venture. Her
instincts told her that her direct food cost should be no more than 40% per serving. This was the
same profit margin she had in running her canteen. With these guidelines, Gigi decided to begin
her production plan.
Guide Questions
1. What are their expectations of quality?
2. How should Gigi define quality internally?
3. What is the delivery expectations?
Expert Solution
This question has been solved!
Explore an expertly crafted, step-by-step solution for a thorough understanding of key concepts.
This is a popular solution!
Trending now
This is a popular solution!
Step by step
Solved in 4 steps
Recommended textbooks for you
Understanding Business
Management
ISBN:
9781259929434
Author:
William Nickels
Publisher:
McGraw-Hill Education
Management (14th Edition)
Management
ISBN:
9780134527604
Author:
Stephen P. Robbins, Mary A. Coulter
Publisher:
PEARSON
Spreadsheet Modeling & Decision Analysis: A Pract…
Management
ISBN:
9781305947412
Author:
Cliff Ragsdale
Publisher:
Cengage Learning
Understanding Business
Management
ISBN:
9781259929434
Author:
William Nickels
Publisher:
McGraw-Hill Education
Management (14th Edition)
Management
ISBN:
9780134527604
Author:
Stephen P. Robbins, Mary A. Coulter
Publisher:
PEARSON
Spreadsheet Modeling & Decision Analysis: A Pract…
Management
ISBN:
9781305947412
Author:
Cliff Ragsdale
Publisher:
Cengage Learning
Management Information Systems: Managing The Digi…
Management
ISBN:
9780135191798
Author:
Kenneth C. Laudon, Jane P. Laudon
Publisher:
PEARSON
Business Essentials (12th Edition) (What's New in…
Management
ISBN:
9780134728391
Author:
Ronald J. Ebert, Ricky W. Griffin
Publisher:
PEARSON
Fundamentals of Management (10th Edition)
Management
ISBN:
9780134237473
Author:
Stephen P. Robbins, Mary A. Coulter, David A. De Cenzo
Publisher:
PEARSON