LOUIE TOLORIO

*CUTTING AREA: To Help the machine to Produce a

Biscuit.

*MANUAL AREA: Is not using machine to repack the

The biscuit. And to separate the good or loose good

Biscuit.

*REPACKING AREA: To repack the Biscuit by using

Machine and to hit the Target Pallet given by the OIC.

*INVENTORY: You need to do and inventory so you

Can check if they have Stocks or not and so you know

What tocks Fast or Slow Moving. And to check if Have a Losses item

*RECEIVE DELIVER: The Proper way For Receiving (QTY

QUANTITY Checking) Quantity Checking is how many

Stocks did it Arrive and Did you Receive.

*SELL: You need to sell the Product to hit the target

Given by Office.

*REPLENISH: You need to replenish the item if they have a sales

*DISPLAY: Follow the Procedure about the Display

Small to Big, Light to Dark, (FIFO) First IN and First OUT.

*ORDER STOCKS: Order Stocks which not Available on

Stockroom and Stocks Which is Fast and Slow Moving.

*INVENTORY: You need to do and inventory so you

Can check if they have Stocks or Not.

*RECEIVE DELIVER: The Proper way For Receiving (QTY

QUANTITY Checking) Quantity Checking is how many

Stocks did it Arrive and Did you Receive.

*SELL: You need to sell the Product to hit the target

Given by Office (Daily Sales and Monthly Target)

*GREETING CUSTOMER: Welcome Guest at seat them a table.

*TAKING ORDER: Record foods and Drinks order, and communicate any special Request to the Kitchen.

*DELIVERING FOOD AND DRINKS: Bring Foods, Drinks and Condiments to Customer.