Home-Style Cookies
HOME-STYLE COOKIES
CASE ANALYSIS 1
Submitted by:
George Ramselle P. Deposoy
Georgia
Hur Jinseog
Noreen Rose A. Duran
Garry A. Gallo
Nińa Jessa Marie Ladera
Jan Rhett S. Simbulan
Daisy Mae O. Tambolero
December 13, 2012
COMPANY BACKGROUND
The Lew-Mark Baking Company—Archway Cookie’s largest franchise is located in western New York State which produces fifty varieties of high-quality soft cookies with no preservatives added. The soft cookies mostly appeal to customers over 45 years old and to parents who have young children. The company has less than 200 employees, mostly blue-collar workers. The production process begins as soon as orders from distributors arrive. Furthermore, the ingredients needed for each type of cookie entered into a computer which determines the amount of each ingredient needed, according to the quantity of cookies ordered, and relays that information to storage silos located outside the plant where the main ingredients are stored. The ingredients are then mixed and later on, the batter is cut into individual cookies. The company has also increased the length of each oven by 25 feet resulting in an increase of production rate. The finished cookies are placed into boxes while deformed cookies are removed. This is done manually by workers. The boxes are then wrapped, sealed and label automatically. Most cookies are loaded immediately unto trucks and shipped to distributors. Some are stored in the warehouse but are shipped shortly after because of limited shelf life.
CENTRAL PROBLEM
The decision whether to adopt new production processes and alter some of the old ones and its effects to the entire production process as well as the product itself.
OBJECTIVES * To find the most favorable course of action that will benefit the entire company in the long-run * To exploit potential improvements and use it to their advantage * To improve the quality of the product
SWOT ANALYSIS
Strength
* The product
CASE ANALYSIS 1
Submitted by:
George Ramselle P. Deposoy
Georgia
Hur Jinseog
Noreen Rose A. Duran
Garry A. Gallo
Nińa Jessa Marie Ladera
Jan Rhett S. Simbulan
Daisy Mae O. Tambolero
December 13, 2012
COMPANY BACKGROUND
The Lew-Mark Baking Company—Archway Cookie’s largest franchise is located in western New York State which produces fifty varieties of high-quality soft cookies with no preservatives added. The soft cookies mostly appeal to customers over 45 years old and to parents who have young children. The company has less than 200 employees, mostly blue-collar workers. The production process begins as soon as orders from distributors arrive. Furthermore, the ingredients needed for each type of cookie entered into a computer which determines the amount of each ingredient needed, according to the quantity of cookies ordered, and relays that information to storage silos located outside the plant where the main ingredients are stored. The ingredients are then mixed and later on, the batter is cut into individual cookies. The company has also increased the length of each oven by 25 feet resulting in an increase of production rate. The finished cookies are placed into boxes while deformed cookies are removed. This is done manually by workers. The boxes are then wrapped, sealed and label automatically. Most cookies are loaded immediately unto trucks and shipped to distributors. Some are stored in the warehouse but are shipped shortly after because of limited shelf life.
CENTRAL PROBLEM
The decision whether to adopt new production processes and alter some of the old ones and its effects to the entire production process as well as the product itself.
OBJECTIVES * To find the most favorable course of action that will benefit the entire company in the long-run * To exploit potential improvements and use it to their advantage * To improve the quality of the product
SWOT ANALYSIS
Strength
* The product