Activity: Designing and Implementing a Value Chain for a School Canteen Income-Generating Project (IGP)

Objective
Students will design and implement a value chain for a canteen IGP offering a variety of drinks and snacks for lunch. This
activity will help student understand how each component of the value/supply chain contributes to customer satisfaction,
operational efficiency, and profitability.

Activity Overview
Students will be grouped into groups to manage a simulated canteen business. Each group will design a simple value
chain for their canteen operation, focusing on offering a range of drinks and food items to attract the student and faculty
population.
The activity is divided into phases, with each group assigned specific tasks for each phase of the value chain. At the
end of the activity, students will reflect on what worked well and identify any improvements they would make for future
operations.

Materials Needed:
• Ingredients and packaging materials for snacks and drinks (simulated or real based on school resources)
• Order slips or mock order tracking sheets
• Feedback forms or a suggestion box
• Budget sheets
• Roles and responsibilities list
• Chart paper, markers, or online presentation tools for group presentations

Phases of the Activity:

1. Inbound Logistics (Sourcing Ingredients and Supplies)
o Task: Each group must choose ingredients and supplies for their products. They should consider cost,
quality, and sourcing options.
o Instructions:
▪ List the ingredients required for each snack or drink they plan to offer (e.g., fruits for smoothies,
bread for sandwiches).
▪ Decide whether to “source” ingredients locally (simulated through a list of available vendors and
their prices) or use general canteen stock.
▪ Set a budget and select vendors from which they will source their items.
▪ Prepare a short plan explaining their sourcing decisions.
2. Operations (Preparation and Serving)
o Task: Each group designs a plan to prepare and serve their products efficiently, focusing on food safety,
speed, and quality.
o Instructions:
▪ Designate group members as cooks, prep assistants, and servers.
▪ Outline a workflow that includes food preparation, packaging, and serving.
▪ Create and implement a food safety checklist (e.g., washing hands, wearing gloves).
▪ Consider ways to manage peak times, like pre-order slips or a line system.
3. Outbound Logistics (Order Fulfillment)
o Task: Each group will establish a method for organizing and delivering orders to customers efficiently.
o Instructions:
▪ Decide on a ticketing or numbering system to manage order fulfillment.
▪ Set up a serving area where customers can pick up their orders.
▪ Role-play the process of fulfilling orders to identify bottlenecks and improve speed and organization.
4. Marketing and Sales (Engaging Customers)
o Task: Groups will promote their menu items to encourage purchases and identify popular options.
o Instructions:
▪ Conduct a brief survey among classmates or simulated customers to determine popular snack and
drink preferences.
▪ Based on feedback, create a menu that highlights popular items and any special offerings for the day.
▪ Design simple promotional posters or digital slides for the “canteen” area, showcasing prices and
limited-time offers.
5. Service (Post-Sales Service and Customer Feedback)
o Task: Each group will gather feedback to understand customer satisfaction and areas for improvement.
 o Instructions:
▪ Place a suggestion box or feedback form at the serving area.
▪ After each "service session," review feedback and discuss as a group.
▪ Reflect on what customers liked and any issues they raised (e.g., order wait times, portion sizes).
▪ Create an action plan for improvements based on the feedback.

Reflection and Debrief:

After completing the value chain simulation, each group will present their experience, discussing:
• Challenges faced and how they addressed them
• Customer feedback and how it informed their operations
• Areas where they succeeded and areas they would improve

Each group should submit a short report detailing their approach to each phase of the value chain and key takeaways. This
reflection will reinforce their understanding of how each component of the value chain impacts the efficiency and profitability
of a canteen operation.

Evaluation Criteria:
1. Completion of Value Chain Phases – Was each component of the value chain addressed effectively?
2. Creativity and Engagement in Marketing – Were the promotions and menu items well-tailored to their audience?
3. Operational Efficiency – Did the group organize their serving process to minimize wait times and ensure smooth
transactions?
4. Feedback and Adaptation – How well did they respond to feedback and identify improvements?
Rubric: Value Chain Activity for School Canteen IGP
Needs Improvement
Criteria Excellent (4) Good (3) Satisfactory (2)
(1)
All phases of the value chain
(inbound logistics, operations, Most phases of the value Some phases of the Few or none of the
Completion of
outbound logistics, marketing, chain were addressed value chain were value chain phases
Value Chain
and service) were fully effectively, with minor addressed, but several were completed or
Phases
completed and thoughtfully omissions. elements were missing. were poorly executed.
executed.
Marketing was highly creative, Marketing was
Marketing was engaging Little to no effort was
Creativity and engaging, and tailored to somewhat engaging but
and demonstrated a good made to create
Engagement in customer preferences. lacked clear alignment
understanding of engaging or customer-
Marketing Promotions and menu design with customer
customer preferences. oriented marketing.
were well thought out. preferences.
Workflow was well-organized, Operations were mostly Operational efficiency
Workflow was
minimizing wait times and efficient, with minor was inconsistent,
Operational disorganized, resulting
ensuring smooth transactions. delays or bottlenecks. leading to some delays
Efficiency in long wait times and
Effective systems were in Some systems were in and organizational
inefficient service.
place for peak times. place for peak times. issues.
Actively sought and used Gathered and applied Limited feedback
Little to no feedback
feedback to make thoughtful feedback, with some gathered, with minimal
Feedback and gathered or applied;
improvements. Reflections on improvements made. adjustments based on
Adaptation reflections were
challenges and successes Reflections were clear it. Reflections lacked
unclear or incomplete.
were insightful. and well-structured. depth.
Presentation and report were Presentation and report Presentation and report Presentation and
clear, organized, and covered were well-organized and covered some phases report were incomplete
Presentation
all phases of the activity in covered most phases of but lacked detail or or disorganized.
and Report
detail. Reflections on learning the activity. Reflections organization. Reflections were
were insightful. were thoughtful. Reflections were brief. minimal or missing.
Scoring Guide:
• 16-20 points: Excellent understanding and execution of value chain principles.
• 11-15 points: Good understanding with some minor areas for improvement.
• 6-10 points: Satisfactory understanding, but needs more attention to detail in several areas.
• 1-5 points: Limited understanding; significant improvement needed.