1. PDQ Observation
Group 3
Acosta, Lourenz
Caraig, Jem
Limgenco, Martin
Tamayo, Bel
Valderas, Ksee
Yabut, Arvin

2.  is a very popular refreshment
 In restaurants it is served in a tall, footed glass
 In neighborhood stores it is ladled into plastic cups
 In street stands it is simply poured into plastic bags and
provided with straw
 can be taken as an after-meal beverage-dessert, a
snack or a drink to accompany another merienda item

4.  P25,000:
TOTAL
 BREAKDOWN:
 A. Cart: 12,500
 B. Machinery: 5,000
 C. Raw Materials: 5,000
 D. Manpower: 2,500

5.  Sago’t gulaman is a simple mixing process that
can be done by single person who knows what
ingredients to use. The person would have to be
aware of the exact measurements for each
ingredient to have just the “right mix”.
Also, that person should know how to cook the
gulaman and tapioca pearls.
 The basic materials needed for sago’t gulaman
are sago, gulaman, water, shaved ice, brown
sugar. This can be placed in glasses, pitchers, or
plastic cups,

6.  Stove/ Pot – hot water is needed to be boiled
for the pearls
 Shaved Ice Machine – Shaved ice is needed in
the drink
 Baking Pan – the gulaman needs to be cooked
before mixing it with the drink
 Measurement cups and spoons

8. 1. Cook the bar of gulaman: Tear the bar of gulaman into
several pieces then add to a pot of 2.5 cups of boiling
water. Stir until the gulaman melts. Then transfer to
molds. Don’t forget to strain the pot of melted
gulaman. Refrigerate then allow the gulaman to
set. Once set, slice into small pieces. Set aside.

9. 2. Make the arnibal: Boil 2.5 cups of water. When
it comes to a boil, add the brown sugar and stir
until all the sugar is melted and the syrup
thicken. Set aside.
3. Cook the tapioca according to package
instructions. Set aside.

10. 4. Prepare the shaved ice.
5. In a pitcher of water, add some arnibal
according to your desired sweetness. Set
aside.
6. Layer the gulaman and tapioca pearls in a
tall glass then add some of the arnibal-
sweetened water. Then add some shaved
ice.
7. Finally, fill the glass with some more of the
sweetened water. Stir and drink.

11. • To Cook sago:
• Boil water in a saucepan. Add in uncooked
sago.
• Stir to prevent sticking.
• Cook until transparent.
• Drain then rinse.

13.  Prices depend on where the sago’t gulaman
is being sold. Sago’t gulaman in restaurants
range from P55 to P110* while if you buy it in
small stores or streets it ranges from Php 15-
40 pesos depending on the size.
 Sago’t gulaman is a traditional Filipino drink
and should not be priced expensively to
retain the satisfaction of customers
*Aristocrat Restaurant and Sentro 1771 Restaurant – Unlimited Sago’t Gulaman

14.  Sago’t gulaman should always be served
chilled.
 Tapioca pearls and gulaman should be served
fresh or else this will affect the taste of the
drink.
 The drink should not be too sweet nor too
bland for the customer to appreciate the
drink.
 It should always be served in a glass either
with just a big straw or with a big straw and
teaspoon so the customer can enjoy eating
the tapioca pearls and gulaman.

15.  The sweet taste of Filipino differs from one
another. There should be that right amount
of sweetness for customers to appreciate the
drink. If a customer wants to add more
sweetness, a separate glass with the
sweetened water should be offered that they
can pour over the drink to have the ultimate
satisfaction.
If a customer is satisfied with the drink, this
can attract more potential customers 