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Integrated Business Management Coursework
Name: Adit Shamanur
Student ID: 5284203
Course: Business Management (BESU070)
Course Code: 115 SAM
1. Executive summary:
The main reason of this project or coursework is to know about the sales of
chocolate made by establishedcompanies and reduction of cocoa in the
chocolates, which has created disastrous news to the people who love to eat
chocolates regularly. It also shows the amount of Cocoa beingused in
chocolates lately, which is very less due to the lack of production of cocoa in
countries like Ghana and other parts of Africa. This project also helps us to
know what are the ingredients being added in a chocolate of lately. It also
assigns the importance of quality for an product and services which are
created by customer needs and wants. Quality mainly depends on the
customer’s perception and expectations in the market for products and
services. It also helps us to know the manufacturing process of chocolate
industries and the steps involvedin them.
2. Introduction:
According to the case study, it explains the fictitious company called, as Choc
Deluxe and it is a player in a chocolate industry, which is worth $80bn a year
and risingat a good rate mainly becauseof its emergence in places like China
and Indiawhere they have the most population in the whole world. The
problem arises here when there is growing demand for chocolates in
countries like India and China but there is decreasement in growing and
production of cocoa, which is the main ingredient for making chocolates. So
it would actually take 5 years for new plantation to be harvestedand Choc
Deluxe management started to use ‘Carob’ which is a substitutefor cocoa.
The taste of chocolate had completely changed and it was reported to media
to spread the news and there was decrease in the sales of chocolates. There
was even wrong information on the wrapper about the ingredients of
chocolates which created more chaos on this company and had lost its 30%
of its customers.
4. Present an overview of what is happening with the cocoa market and
How this is likely to affect the production of chocolate products by
established companies:
Cocoa production is at high risk because the demand is predictedto rise 30% by
2020 and many establishedchocolate companies will struggle to use cocoa as
main ingredient of chocolate becauseof decrease in sale of cocoa and its being
used in cosmetics and many other products. There is 3.5 million tonnes cocoa
produced every year and due to the risingincomes in Asiancountries like India
and China, there is 30% growth in demand. This creates a good news for farmers
and businesses. Cocoaprices are influencedby factors like weather, pests,
diseaseand political instability.Inthe year 2000, there was oversupply of beans
and it resulted in slump of prices but then in year 2011, there was increase in
prices, which caused disruption in prices. Evenfarmers havenot got their share
of prices for their cocoa and this will discouragethem to grow cocoa in coming
years. The finance is mainly usedin supportingproducer organisations and
farmers in strengthening their business. TheFairtrade and cocoa companies take
challenges in the industry and provideinformation about the present market and
their situation. This money is increasingly being used to supportproducer
organisations and farmers in strengtheningtheir business.
5. Create an internal process map for the production of the chocolate
bars starting with the receipt of a sales order to Choc Deluxe’s
accounts department and finishing with the loading of the finished
bars onto delivery trucks to retail customers.
Description of activity
1
Plucking and Openingthe Pods
2
Fermentation of Cocoa Seeds
3
Dryingof the Cocoa Seeds
4
Roasting and Winnowing
5
Grindingof Cocoa Nibs
6
Blending Cocoa liquor and
Molding Chocolate
7
Packaging
8
Transportation to Market
Step 1: Plucking
and Opening
the pods
Step 2:
Fermentation
of Cocoa Seeds
Step 3: Drying
of Cocoa Seeds
Step 4: Roasting
and Winnowing
Step 5: Grinding
of Cocoa Nibs
Step 6: Blending
Cocoa liquor and
Molding Chocolate
Production Process
Step 7: Packaging
Step 8:
Transportation
to the market
 Chocolate production starts from harvestingthe cocoa in the forests by
harvesters and the cocoa is obtained by these evergreen trees.
Step 1: Plucking and Openingthe Pods:
The cocoa usually is beans which grow in a pods that sprouts off the trunk and
from the branches of the trees. The cocoa harvesters gently take out the pods
from the trees with machetes.
Step 2: Fermentation of Cocoa Seeds:
The cocoa beans are kept under the sun for the fermentation process and the
harvesters periodically stir them so that all the beans are fermented equally and
this takes about 8 days totally.
Step 3: Dryingof the Cocoa Seeds:
Just after the fermentation process, the cocoa seeds are kept for drying before
they are put into the sacks and transported to the chocolate makers.
Step 4: Roastingand Winnowing:
Just after the cocoa beans have reached the factory, the basic and the first thing
the chocolate makers do is roast them and this helps them in obtainingcolor from
the cocoa beans. The shells are being removed during this process and are made
into small pieces called as cocoa nibs, which are then strainedand sorted
according to size that is also called as winnowing.
Step 5: Grindingof Cocoa Nibs:
This is a process where the cocoa nibs are grinded and liquor of cocoa is obtained.
This is also a stage where a lot of heat is generated after grinding of chocolate and
is mixed with sugar and butter depending on type of chocolate.
Step 6: BlendingCocoa liquor and Molding Chocolate:
Just after the mixing, the additionof milk and sweeteners like sugar and butter
are brought down by blending to bring fineness in the quality. As soon as
blending is done, the next stage is molding where the cocoa liquor is cooled and
made harden according to the shapes of the mold.
Step 7: Packaging:
Finally the chocolate is packed and in different packages to ensure easy
transportation.
Step 8: Transportationto Market: the chocolates are transported to be
distributedaround the world in various markets.
5.1 Identification of the stage at which the ‘problem’ occurred and
What should have been done to avoid it.
There was absolutely a problem at Step 5 becauseaccording to the case study,
carob had more percentage in the chocolate which was provedby taking
laboratory tests and this is the stage where the additionalingredients like carob
and sweeteners are added to the chocolate and the use of cocoa had been very
less due to the shortage of cocoa harvesting. This problem can only be solved if
there is good surplus being paid to the cocoa harvesters and they would surely
provide more cocoa to the manufacturing companies in the coming future with
the use of Corporate Social Responsibility andat this very stage, the cocoa can be
used insteadof carob and different ingredients. The main ingredientfor chocolate
is cocoa and it cannot be mixed with any other ingredients like carob.
6) Present a case of how the operations function and the customers’
view of quality might differ in respect of the chocolate bars.
The difference might be:
 Customer Expectations:The operation’s view of quality is mainly concerned
with fulfilling the expectations of the customers and the customer’s view of
quality and can be defined as what an person perceives the product to be.
 Customer perceptions:Many factors and some of they influenceCustomer’s
perception by operation.
 Creating the Gap: The customer’s view of quality can be shaped by the gap
between perception and the expectation.
 Price Influence: The use of customer’s view into chocolate can be influenced
by price.
Quality is the consistentconformance to customer’s expectations. It is clearly the
main factor that influences customer’s satisfactionor dissatisfaction. Quality
reduces cost and increases dependability. Itis one of the most visible parts of
what an organization does and consists of. It is one of the main reasons for
customer satisfactionabout our products. Good quality of products also helps in
reducing costs and for effective control system. Quality also helps in making
company’s good reputation and loyalty but even eventually discovers creative
products for future use. Quality is always important to any business becauseit
shows the reputation and makes big difference in market for profitability. Most of
the customers only depend on the quality of the products as their longevity and
dependability on them is certain. Quality can be only understood by the person’s
view of it and impressionon it from past. It can also be on the person’s perception
and understandingabout the products and services. Quality is one of the first
impressioncreated in the minds of customers for the uses of the products and
services of an company. It also helps in shapingnew products for the future as
per customer’s expectations and perceptions. Quality helps businessto grow and
diversify indifferent ways by creating a name in the market for the product and
services. Customer’s impressionis always created by the quality of products and
not quantity. It also helps in bringing out the best in the products for future use.
Integrated business management coursework

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Integrated business management coursework

  • 1. Integrated Business Management Coursework Name: Adit Shamanur Student ID: 5284203 Course: Business Management (BESU070) Course Code: 115 SAM
  • 2. 1. Executive summary: The main reason of this project or coursework is to know about the sales of chocolate made by establishedcompanies and reduction of cocoa in the chocolates, which has created disastrous news to the people who love to eat chocolates regularly. It also shows the amount of Cocoa beingused in chocolates lately, which is very less due to the lack of production of cocoa in countries like Ghana and other parts of Africa. This project also helps us to know what are the ingredients being added in a chocolate of lately. It also assigns the importance of quality for an product and services which are created by customer needs and wants. Quality mainly depends on the customer’s perception and expectations in the market for products and services. It also helps us to know the manufacturing process of chocolate industries and the steps involvedin them.
  • 3. 2. Introduction: According to the case study, it explains the fictitious company called, as Choc Deluxe and it is a player in a chocolate industry, which is worth $80bn a year and risingat a good rate mainly becauseof its emergence in places like China and Indiawhere they have the most population in the whole world. The problem arises here when there is growing demand for chocolates in countries like India and China but there is decreasement in growing and production of cocoa, which is the main ingredient for making chocolates. So it would actually take 5 years for new plantation to be harvestedand Choc Deluxe management started to use ‘Carob’ which is a substitutefor cocoa. The taste of chocolate had completely changed and it was reported to media to spread the news and there was decrease in the sales of chocolates. There was even wrong information on the wrapper about the ingredients of chocolates which created more chaos on this company and had lost its 30% of its customers.
  • 4. 4. Present an overview of what is happening with the cocoa market and How this is likely to affect the production of chocolate products by established companies: Cocoa production is at high risk because the demand is predictedto rise 30% by 2020 and many establishedchocolate companies will struggle to use cocoa as main ingredient of chocolate becauseof decrease in sale of cocoa and its being used in cosmetics and many other products. There is 3.5 million tonnes cocoa produced every year and due to the risingincomes in Asiancountries like India and China, there is 30% growth in demand. This creates a good news for farmers and businesses. Cocoaprices are influencedby factors like weather, pests, diseaseand political instability.Inthe year 2000, there was oversupply of beans and it resulted in slump of prices but then in year 2011, there was increase in prices, which caused disruption in prices. Evenfarmers havenot got their share of prices for their cocoa and this will discouragethem to grow cocoa in coming years. The finance is mainly usedin supportingproducer organisations and
  • 5. farmers in strengthening their business. TheFairtrade and cocoa companies take challenges in the industry and provideinformation about the present market and their situation. This money is increasingly being used to supportproducer organisations and farmers in strengtheningtheir business. 5. Create an internal process map for the production of the chocolate bars starting with the receipt of a sales order to Choc Deluxe’s accounts department and finishing with the loading of the finished bars onto delivery trucks to retail customers. Description of activity 1 Plucking and Openingthe Pods
  • 6. 2 Fermentation of Cocoa Seeds 3 Dryingof the Cocoa Seeds 4 Roasting and Winnowing 5 Grindingof Cocoa Nibs 6 Blending Cocoa liquor and Molding Chocolate
  • 8. Step 1: Plucking and Opening the pods Step 2: Fermentation of Cocoa Seeds Step 3: Drying of Cocoa Seeds Step 4: Roasting and Winnowing Step 5: Grinding of Cocoa Nibs Step 6: Blending Cocoa liquor and Molding Chocolate Production Process Step 7: Packaging Step 8: Transportation to the market
  • 9.  Chocolate production starts from harvestingthe cocoa in the forests by harvesters and the cocoa is obtained by these evergreen trees. Step 1: Plucking and Openingthe Pods: The cocoa usually is beans which grow in a pods that sprouts off the trunk and from the branches of the trees. The cocoa harvesters gently take out the pods from the trees with machetes. Step 2: Fermentation of Cocoa Seeds: The cocoa beans are kept under the sun for the fermentation process and the harvesters periodically stir them so that all the beans are fermented equally and this takes about 8 days totally. Step 3: Dryingof the Cocoa Seeds:
  • 10. Just after the fermentation process, the cocoa seeds are kept for drying before they are put into the sacks and transported to the chocolate makers. Step 4: Roastingand Winnowing: Just after the cocoa beans have reached the factory, the basic and the first thing the chocolate makers do is roast them and this helps them in obtainingcolor from the cocoa beans. The shells are being removed during this process and are made into small pieces called as cocoa nibs, which are then strainedand sorted according to size that is also called as winnowing. Step 5: Grindingof Cocoa Nibs: This is a process where the cocoa nibs are grinded and liquor of cocoa is obtained. This is also a stage where a lot of heat is generated after grinding of chocolate and is mixed with sugar and butter depending on type of chocolate. Step 6: BlendingCocoa liquor and Molding Chocolate:
  • 11. Just after the mixing, the additionof milk and sweeteners like sugar and butter are brought down by blending to bring fineness in the quality. As soon as blending is done, the next stage is molding where the cocoa liquor is cooled and made harden according to the shapes of the mold. Step 7: Packaging: Finally the chocolate is packed and in different packages to ensure easy transportation. Step 8: Transportationto Market: the chocolates are transported to be distributedaround the world in various markets.
  • 12. 5.1 Identification of the stage at which the ‘problem’ occurred and What should have been done to avoid it. There was absolutely a problem at Step 5 becauseaccording to the case study, carob had more percentage in the chocolate which was provedby taking laboratory tests and this is the stage where the additionalingredients like carob and sweeteners are added to the chocolate and the use of cocoa had been very less due to the shortage of cocoa harvesting. This problem can only be solved if there is good surplus being paid to the cocoa harvesters and they would surely provide more cocoa to the manufacturing companies in the coming future with the use of Corporate Social Responsibility andat this very stage, the cocoa can be used insteadof carob and different ingredients. The main ingredientfor chocolate is cocoa and it cannot be mixed with any other ingredients like carob.
  • 13. 6) Present a case of how the operations function and the customers’ view of quality might differ in respect of the chocolate bars. The difference might be:  Customer Expectations:The operation’s view of quality is mainly concerned with fulfilling the expectations of the customers and the customer’s view of quality and can be defined as what an person perceives the product to be.  Customer perceptions:Many factors and some of they influenceCustomer’s perception by operation.  Creating the Gap: The customer’s view of quality can be shaped by the gap between perception and the expectation.  Price Influence: The use of customer’s view into chocolate can be influenced by price.
  • 14. Quality is the consistentconformance to customer’s expectations. It is clearly the main factor that influences customer’s satisfactionor dissatisfaction. Quality reduces cost and increases dependability. Itis one of the most visible parts of what an organization does and consists of. It is one of the main reasons for customer satisfactionabout our products. Good quality of products also helps in reducing costs and for effective control system. Quality also helps in making company’s good reputation and loyalty but even eventually discovers creative products for future use. Quality is always important to any business becauseit shows the reputation and makes big difference in market for profitability. Most of the customers only depend on the quality of the products as their longevity and dependability on them is certain. Quality can be only understood by the person’s view of it and impressionon it from past. It can also be on the person’s perception and understandingabout the products and services. Quality is one of the first impressioncreated in the minds of customers for the uses of the products and services of an company. It also helps in shapingnew products for the future as per customer’s expectations and perceptions. Quality helps businessto grow and
  • 15. diversify indifferent ways by creating a name in the market for the product and services. Customer’s impressionis always created by the quality of products and not quantity. It also helps in bringing out the best in the products for future use.