A feasibility study was conducted for a small skill bake shop in Tayasan. There is demand for over 2,000 loaves of bread per week in Tayasan that is currently not being met by existing bakeries. A well-managed bakery producing 900-1000 loaves per week could see good returns. Initial costs of around 900,000 PHP could be recouped within 5 years of efficient operations. Financial projections estimate annual revenues of 2.3 million PHP, net profits of 829,900 PHP, and a break-even point of 1.5 months at 10.5% of sales.
This document provides a marketing plan for a proposed bakery cafe called "Western Bakery cafe" located in Tsim Sha Tsui East, Hong Kong. The summary is:
The marketing plan targets students, undergraduates, and young working adults near the location. It outlines the business concept of operating as a healthy bakery cafe with a home feeling. The marketing mix discusses products focused on health, competitive pricing, and a location near universities and shops. Implementation milestones include advertising, trade shows, promotions, and introducing new products monthly. Sales and expense forecasts are provided, along with marketing controls to monitor sales volume, resource costs, and maintaining market share.
Bakery products final project report cd versionDavidEdem4
This document provides a business plan for Dawn 2 Dusk Entertainments, a proposed bakery products manufacturing business. The business will be located in Mahindra World City and owned by Priya Ganesh. The plan outlines Priya's qualifications and experience in retail management. It provides details on the business goals, products, target customers in both wholesale and retail, expected sales volumes and revenues. Financial projections developed through EDI software are included. The plan also includes market research, equipment quotations, product profiles, and permits/approvals required to set up the business.
The document provides information for starting a bakery business called "Sweet Warehouse". Key points include:
- Bakeries have operational advantages like lower staffing needs and higher customer turnover. They also benefit from bulk purchasing discounts.
- Sanitation and food safety practices are especially important for bakeries. The owner must stay up to date on regulations.
- The bakery will be located in the city center for high foot traffic. It will offer coffee, pastries, cakes, doughnuts, and muffins with a cozy atmosphere.
- Startup costs include equipment, rent, supplies, salaries, and permits. Revenue will come from sales of baked goods and coffee. Profit is expected
This document outlines an IMC plan for Sweet Life Patisserie bakery to target consumers with alternative diet needs. The plan proposes holding a sponsored cooking class event called "Dessert is No Longer Exclusive" to promote Sweet Life's gluten-free and vegan products. The event aims to increase awareness of these alternative products and sales by 10% by the end of 2016. The plan analyzes Sweet Life's current marketing environment and IMC tools, and recommends adding new tools like flyers, coupons and sampling to promote the event. A detailed budget and measurements are provided to track the success of the campaign.
ChefBakers was established in 2007 in Bangalore, India by Gnanasekar, Vishnu Das, and John James. It has a team of specially selected chefs guided by innovative production methods. The bakery aims to provide genuine and fresh products to customers in bakery, confectionery, and international delicacies adapted to Indian tastes. ChefBakers seeks to implement international desserts and pastries with global chef input.
This report provides a comparative analysis of two artisan bakeries in Malaysia: White Brick Oven bakery in Sungai Buloh, Selangor and Tommy le Baker in Kuala Lumpur. Both bakeries are owned and operated by a single owner-baker, but Tommy le Baker employs 3-4 additional staff members. The bakeries differ in their sourcing of ingredients and equipment, with White Brick Oven importing organic grains and flour from Austria and equipment internationally, while Tommy le Baker sources locally and has upgraded Malaysian equipment. Both focus on simple bread made from flour, water, salt and yeast, but Tommy le Baker emphasizes the fermentation process while White Brick Oven also offers other baked goods
Simplicious Bakery - The First Year Marketing Plansimpbakery
Simplicious Bakery - Simple Life, Nutritious and Delicious Food
We offer healthy bread, assorted cakes, sandwiches and freshly made beverages to our target customers, workers, students and elderly in Tai Kok Tsui in Kowloon. We hope that through our marketing strategies and programs we can spread the message of healthy lifestyle among each other in such a fast-paced society - Hong Kong.
This marketing plan presentation with mp3 synchronization gives you an overview of the marketing plan of the first year business.
By Sube AU, Sophie LEE, Andy LIU, Donald WONG, Charlotte YAU
This document provides a marketing plan for a proposed bakery cafe called "Western Bakery cafe" located in Tsim Sha Tsui East, Hong Kong. The summary is:
The marketing plan targets students, undergraduates, and young working adults near the location. It outlines the business concept of operating as a healthy bakery cafe with a home feeling. The marketing mix discusses products focused on health, competitive pricing, and a location near universities and shops. Implementation milestones include advertising, trade shows, promotions, and introducing new products monthly. Sales and expense forecasts are provided, along with marketing controls to monitor sales volume, resource costs, and maintaining market share.
Bakery products final project report cd versionDavidEdem4
This document provides a business plan for Dawn 2 Dusk Entertainments, a proposed bakery products manufacturing business. The business will be located in Mahindra World City and owned by Priya Ganesh. The plan outlines Priya's qualifications and experience in retail management. It provides details on the business goals, products, target customers in both wholesale and retail, expected sales volumes and revenues. Financial projections developed through EDI software are included. The plan also includes market research, equipment quotations, product profiles, and permits/approvals required to set up the business.
The document provides information for starting a bakery business called "Sweet Warehouse". Key points include:
- Bakeries have operational advantages like lower staffing needs and higher customer turnover. They also benefit from bulk purchasing discounts.
- Sanitation and food safety practices are especially important for bakeries. The owner must stay up to date on regulations.
- The bakery will be located in the city center for high foot traffic. It will offer coffee, pastries, cakes, doughnuts, and muffins with a cozy atmosphere.
- Startup costs include equipment, rent, supplies, salaries, and permits. Revenue will come from sales of baked goods and coffee. Profit is expected
This document outlines an IMC plan for Sweet Life Patisserie bakery to target consumers with alternative diet needs. The plan proposes holding a sponsored cooking class event called "Dessert is No Longer Exclusive" to promote Sweet Life's gluten-free and vegan products. The event aims to increase awareness of these alternative products and sales by 10% by the end of 2016. The plan analyzes Sweet Life's current marketing environment and IMC tools, and recommends adding new tools like flyers, coupons and sampling to promote the event. A detailed budget and measurements are provided to track the success of the campaign.
ChefBakers was established in 2007 in Bangalore, India by Gnanasekar, Vishnu Das, and John James. It has a team of specially selected chefs guided by innovative production methods. The bakery aims to provide genuine and fresh products to customers in bakery, confectionery, and international delicacies adapted to Indian tastes. ChefBakers seeks to implement international desserts and pastries with global chef input.
This report provides a comparative analysis of two artisan bakeries in Malaysia: White Brick Oven bakery in Sungai Buloh, Selangor and Tommy le Baker in Kuala Lumpur. Both bakeries are owned and operated by a single owner-baker, but Tommy le Baker employs 3-4 additional staff members. The bakeries differ in their sourcing of ingredients and equipment, with White Brick Oven importing organic grains and flour from Austria and equipment internationally, while Tommy le Baker sources locally and has upgraded Malaysian equipment. Both focus on simple bread made from flour, water, salt and yeast, but Tommy le Baker emphasizes the fermentation process while White Brick Oven also offers other baked goods
Simplicious Bakery - The First Year Marketing Plansimpbakery
Simplicious Bakery - Simple Life, Nutritious and Delicious Food
We offer healthy bread, assorted cakes, sandwiches and freshly made beverages to our target customers, workers, students and elderly in Tai Kok Tsui in Kowloon. We hope that through our marketing strategies and programs we can spread the message of healthy lifestyle among each other in such a fast-paced society - Hong Kong.
This marketing plan presentation with mp3 synchronization gives you an overview of the marketing plan of the first year business.
By Sube AU, Sophie LEE, Andy LIU, Donald WONG, Charlotte YAU
The document summarizes a business proposal for a new organic bakery called Care Bakery. It will be managed by 5 partners and specialize in gluten-free, wheat-free and dairy-free baked goods. It provides details on the company, products, target markets, sales strategy and 3-year financial projections, which show increasing sales, profits and profit margins as the bakery grows its customer base.
The document provides a marketing feasibility study for The Harvest, a pastry shop chain in Indonesia. It analyzes the company's marketing aspects including changes in technology, economy, politics/law, social culture, and lifestyle that impact the business. It also examines the company, competitors, customers, and performs an STP analysis to segment, target, and position the market. Finally, it proposes marketing mix strategies focusing on products, pricing, placement, and promotion to expand the business.
Our product will be mainly chocolate fudge brownies prepared with only mixing the ingredients and the convenience of not having to use the oven. We will focus on selling our no-bake brownies to students at Philippine Women's University, with a starting production of 40 pieces and pricing them affordably at 25% above cost. We aim to gain customers through promotions and bulk order discounts while complying with necessary business permits.
This document summarizes information about kamote que, a popular Filipino snack. It discusses the inputs, processes, outputs, and financials of a kamote que street food business. Key details include:
- Kamote que involves skewering and grilling sweet potatoes. Inputs include kamote, sugar, oil, cooking equipment and supplies.
- Preparation involves peeling and drying kamote before cooking in a wok. The business operates from a street stall in a busy area.
- Selling kamote que for PHP 12 per stick can generate a daily profit of PHP 300-600. Increasing the price to PHP 12 could boost profit margins.
This document outlines a plan to launch a smokeless modern chulha (cookstove) in rural markets. It discusses problems with traditional cookstoves like low efficiency, indoor air pollution, and safety issues. The proposed smokeless chulha addresses these issues with features like higher efficiency, minimized smoke, and ability to cook multiple dishes simultaneously. The document discusses rural market characteristics, product strategies like low price and utility focus, distribution through haats and melas, and the potential for social and health benefits of the new cookstove.
The document is a business plan for "Welcome Biscuit Industries" submitted as part of an MBA program. It includes sections on the introduction and justification of the biscuit industry, details of the business such as address and owners, an executive summary, production plan, raw materials and suppliers, and a marketing plan. The business plan provides details on starting a small biscuit manufacturing business.
The document provides a business plan for BuZyBEES Honey Farm. The farm aims to produce 2500L of honey annually using 80 wooden bee boxes located on 1 acre of land with flowering plants. Products will include bottled honey, beeswax, and breeding colonies. The farm will have 4 employees and sell products locally in Badulla and neighboring towns. It will use radio, online, and direct marketing and compete based on quality, freshness, and eco-friendly production. The financial plan forecasts sales growth and profit to expand in the next 3 years.
Delightful Bakery Café is a partnership established in Mahendranagar, Nepal to provide quality bakery products. The café offers cakes, cupcakes, breads, milk products, and ice cream. It was founded by 7 individuals who invested Rs. 12,00,000 initially. The café aims to be a top bakery specialist in the region and produce high quality products to make customers' special days even more special. Its mission is to enhance customers' businesses by offering great products and services. The café plans to become the neighborhood bakery and retain long-term partnerships through meeting changing demands.
1) The document proposes a business that utilizes solar food dryers in rural villages to process agricultural harvests into dried foods on a large scale. This reduces post-harvest losses and provides income opportunities for villagers.
2) The business would establish a food processing factory to further process the dried foods into products like tomato powder and fruit snacks for urban markets. It would contract with villages to purchase their dried outputs.
3) The model leverages existing solar drying capacity in villages to process foods and achieve large scale processing with lower costs compared to centralized factories. This creates jobs and improves food security in rural areas.
The document is a business plan presentation for a healthy food manufacturing business called Barbara Bars. It discusses the market analysis for granola bars in Malaysia, including the size and growth of the market. It analyzes competitors like Nature Valley and Quaker granola bars. The presentation identifies millennials and adults aged 18-65 as primary customers. It discusses distribution channels, customer preferences, and proposed marketing strategies like online commercials and advertisement boards. The management structure is explained, including a flat structure initially and later a tall structure as the business expands. Financial projections are provided, including capital needs, expenses, income, and 3-year profits.
Business plan,of dehydration vegetable.m Rahilmuhammad raheel
This document provides a business plan for a vegetable dehydration and pickle farm business. The plan includes an executive summary, description of products (dehydrated vegetables, soup mixes, pickles), production process details, marketing strategies, organizational structure, personnel details, SWOT analysis, and financial overview. The goal is to purchase vegetables during peak seasons, dehydrate/pickle them, and sell the products year-round to provide off-season vegetable options and generate profit.
This document contains information about two cafes - Coffee Cottage and Wheeler's Coffee. Coffee Cottage is a cat cafe located in Subang Jaya, owned by 4 businessmen, with a mission to bring a unique culture from overseas. Their target market is youngsters and pet lovers. Wheeler's Coffee is a bicycle-themed cafe located in Georgetown, owned by 2 businessmen, with a mission to promote cycling culture. Both cafes offer various food and drinks and have future plans to renovate and adapt to trends.
The document provides information about two chicken rice businesses in Malaysia - Leong Shifu BBQ Chicken Rice and Hong Kee Chicken Rice. It describes the owners, locations, operations, competitors and analyses their strategies and sustainability. While both businesses have been successful over long periods of time, Hong Kee Chicken Rice is assessed to be more commercially successful based on having more branches, employees and fewer direct competitors. Recommendations are provided to help further improve the businesses.
Yogurtlandia aims to become a regional leader in the production and marketing of coffee yogurt in Cundinamarca, Colombia. The company's mission is to achieve total customer satisfaction through producing a healthy, high quality yogurt product. By 2015, Yogurtlandia plans to lead the coffee yogurt market by processing the product according to good manufacturing practices using the necessary facilities, machinery, and equipment. The company's goals are to create a manufacturer and marketer of coffee yogurt through market research, technical studies on raw materials and production, financial planning, and quality assurance systems to meet all applicable regulations for the product.
Spencer's is a hypermarket retail chain owned by RP Sanjiv Goenka Group. It has 8 stores in South India including 4 in Trichy, Tamil Nadu. The Trichy store is located near the central bus stand and residential areas. It offers a wide range of products across categories like food, footwear, bakery items, personal care, and more. The store runs promotions like lucky draws and discounts. Merchandising is done through an automatic replenishment system based on store size and past sales trends. Private brands offered include spices, detergents and more. While weekends see huge crowds, sales are lower on weekdays. The Trichy market is price sensitive and family
The document provides information on two chicken rice businesses - Leong Shifu BBQ Chicken Rice and Hong Kee Chicken Rice Shop. Leong Shifu BBQ Chicken Rice has been operating for 15 years in Bandar Sunway and serves famous roasted and barbecued pork. Hong Kee Chicken Rice Shop started in 1992 in Penang and its specialty is roasted duck rice. While both businesses have been successful long-term, Hong Kee appears to be more commercially successful with its two branches, more employees, and fewer competitors within its market area.
This is a Feasibility Study conducted by a group of students "The Incorporators" from Capitol University's Bachelor of Science In Business Administration major in Marketing Management and Human resource Management.
Note: This document is not available to download, sorry for the inconvenience.
The document discusses the different types of feasibility studies that should be conducted for new investment projects, including market, technical, financial and economic feasibility studies. It emphasizes that a pre-feasibility study should first be conducted to determine if a full feasibility study is warranted. The full feasibility study then examines all risks and returns of the potential project in detail to help investors make informed decisions.
FEASIBILITY REPORT ON BAKERY &CONFECTIONERYNakul Agrawal
This feasibility study examines opening a bakery and confectionery business with two outlets. It will produce and sell cakes, snacks, sweets, biscuits, bread and other items. The bakery will operate out of a 9,600 square foot facility with two 900 square foot retail outlets. It will employ staff across various roles like production, sales and management. Financial projections cover a three year period and make assumptions about costs, revenues, and other factors to assess the investment's viability.
This document summarizes the feasibility study for opening a bakery cafe called Confections by Design Bakery. It analyzes different service styles and determines that a fast casual style would be the best fit. It describes the types of food products that will be offered, how the business will make a profit through quality food and customer service. It also discusses the target location and markets, and analyzes the restaurant industry and lifecycle to support the feasibility of this concept.
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
Feasibility Study: Marketing , Technical and Management AspectLena Argosino
This document provides an overview of key considerations for the marketing and technical aspects of a business plan. It discusses conducting demand analysis to identify target markets and competitors. Product description, industry profile, demand segmentation, supply analysis, and marketing strategies are covered. For technical aspects, it outlines examining the production process, equipment needs, facility requirements, capacity, and operating costs. Organization and management factors like business structure and staffing are also mentioned.
The document summarizes a business proposal for a new organic bakery called Care Bakery. It will be managed by 5 partners and specialize in gluten-free, wheat-free and dairy-free baked goods. It provides details on the company, products, target markets, sales strategy and 3-year financial projections, which show increasing sales, profits and profit margins as the bakery grows its customer base.
The document provides a marketing feasibility study for The Harvest, a pastry shop chain in Indonesia. It analyzes the company's marketing aspects including changes in technology, economy, politics/law, social culture, and lifestyle that impact the business. It also examines the company, competitors, customers, and performs an STP analysis to segment, target, and position the market. Finally, it proposes marketing mix strategies focusing on products, pricing, placement, and promotion to expand the business.
Our product will be mainly chocolate fudge brownies prepared with only mixing the ingredients and the convenience of not having to use the oven. We will focus on selling our no-bake brownies to students at Philippine Women's University, with a starting production of 40 pieces and pricing them affordably at 25% above cost. We aim to gain customers through promotions and bulk order discounts while complying with necessary business permits.
This document summarizes information about kamote que, a popular Filipino snack. It discusses the inputs, processes, outputs, and financials of a kamote que street food business. Key details include:
- Kamote que involves skewering and grilling sweet potatoes. Inputs include kamote, sugar, oil, cooking equipment and supplies.
- Preparation involves peeling and drying kamote before cooking in a wok. The business operates from a street stall in a busy area.
- Selling kamote que for PHP 12 per stick can generate a daily profit of PHP 300-600. Increasing the price to PHP 12 could boost profit margins.
This document outlines a plan to launch a smokeless modern chulha (cookstove) in rural markets. It discusses problems with traditional cookstoves like low efficiency, indoor air pollution, and safety issues. The proposed smokeless chulha addresses these issues with features like higher efficiency, minimized smoke, and ability to cook multiple dishes simultaneously. The document discusses rural market characteristics, product strategies like low price and utility focus, distribution through haats and melas, and the potential for social and health benefits of the new cookstove.
The document is a business plan for "Welcome Biscuit Industries" submitted as part of an MBA program. It includes sections on the introduction and justification of the biscuit industry, details of the business such as address and owners, an executive summary, production plan, raw materials and suppliers, and a marketing plan. The business plan provides details on starting a small biscuit manufacturing business.
The document provides a business plan for BuZyBEES Honey Farm. The farm aims to produce 2500L of honey annually using 80 wooden bee boxes located on 1 acre of land with flowering plants. Products will include bottled honey, beeswax, and breeding colonies. The farm will have 4 employees and sell products locally in Badulla and neighboring towns. It will use radio, online, and direct marketing and compete based on quality, freshness, and eco-friendly production. The financial plan forecasts sales growth and profit to expand in the next 3 years.
Delightful Bakery Café is a partnership established in Mahendranagar, Nepal to provide quality bakery products. The café offers cakes, cupcakes, breads, milk products, and ice cream. It was founded by 7 individuals who invested Rs. 12,00,000 initially. The café aims to be a top bakery specialist in the region and produce high quality products to make customers' special days even more special. Its mission is to enhance customers' businesses by offering great products and services. The café plans to become the neighborhood bakery and retain long-term partnerships through meeting changing demands.
1) The document proposes a business that utilizes solar food dryers in rural villages to process agricultural harvests into dried foods on a large scale. This reduces post-harvest losses and provides income opportunities for villagers.
2) The business would establish a food processing factory to further process the dried foods into products like tomato powder and fruit snacks for urban markets. It would contract with villages to purchase their dried outputs.
3) The model leverages existing solar drying capacity in villages to process foods and achieve large scale processing with lower costs compared to centralized factories. This creates jobs and improves food security in rural areas.
The document is a business plan presentation for a healthy food manufacturing business called Barbara Bars. It discusses the market analysis for granola bars in Malaysia, including the size and growth of the market. It analyzes competitors like Nature Valley and Quaker granola bars. The presentation identifies millennials and adults aged 18-65 as primary customers. It discusses distribution channels, customer preferences, and proposed marketing strategies like online commercials and advertisement boards. The management structure is explained, including a flat structure initially and later a tall structure as the business expands. Financial projections are provided, including capital needs, expenses, income, and 3-year profits.
Business plan,of dehydration vegetable.m Rahilmuhammad raheel
This document provides a business plan for a vegetable dehydration and pickle farm business. The plan includes an executive summary, description of products (dehydrated vegetables, soup mixes, pickles), production process details, marketing strategies, organizational structure, personnel details, SWOT analysis, and financial overview. The goal is to purchase vegetables during peak seasons, dehydrate/pickle them, and sell the products year-round to provide off-season vegetable options and generate profit.
This document contains information about two cafes - Coffee Cottage and Wheeler's Coffee. Coffee Cottage is a cat cafe located in Subang Jaya, owned by 4 businessmen, with a mission to bring a unique culture from overseas. Their target market is youngsters and pet lovers. Wheeler's Coffee is a bicycle-themed cafe located in Georgetown, owned by 2 businessmen, with a mission to promote cycling culture. Both cafes offer various food and drinks and have future plans to renovate and adapt to trends.
The document provides information about two chicken rice businesses in Malaysia - Leong Shifu BBQ Chicken Rice and Hong Kee Chicken Rice. It describes the owners, locations, operations, competitors and analyses their strategies and sustainability. While both businesses have been successful over long periods of time, Hong Kee Chicken Rice is assessed to be more commercially successful based on having more branches, employees and fewer direct competitors. Recommendations are provided to help further improve the businesses.
Yogurtlandia aims to become a regional leader in the production and marketing of coffee yogurt in Cundinamarca, Colombia. The company's mission is to achieve total customer satisfaction through producing a healthy, high quality yogurt product. By 2015, Yogurtlandia plans to lead the coffee yogurt market by processing the product according to good manufacturing practices using the necessary facilities, machinery, and equipment. The company's goals are to create a manufacturer and marketer of coffee yogurt through market research, technical studies on raw materials and production, financial planning, and quality assurance systems to meet all applicable regulations for the product.
Spencer's is a hypermarket retail chain owned by RP Sanjiv Goenka Group. It has 8 stores in South India including 4 in Trichy, Tamil Nadu. The Trichy store is located near the central bus stand and residential areas. It offers a wide range of products across categories like food, footwear, bakery items, personal care, and more. The store runs promotions like lucky draws and discounts. Merchandising is done through an automatic replenishment system based on store size and past sales trends. Private brands offered include spices, detergents and more. While weekends see huge crowds, sales are lower on weekdays. The Trichy market is price sensitive and family
The document provides information on two chicken rice businesses - Leong Shifu BBQ Chicken Rice and Hong Kee Chicken Rice Shop. Leong Shifu BBQ Chicken Rice has been operating for 15 years in Bandar Sunway and serves famous roasted and barbecued pork. Hong Kee Chicken Rice Shop started in 1992 in Penang and its specialty is roasted duck rice. While both businesses have been successful long-term, Hong Kee appears to be more commercially successful with its two branches, more employees, and fewer competitors within its market area.
This is a Feasibility Study conducted by a group of students "The Incorporators" from Capitol University's Bachelor of Science In Business Administration major in Marketing Management and Human resource Management.
Note: This document is not available to download, sorry for the inconvenience.
The document discusses the different types of feasibility studies that should be conducted for new investment projects, including market, technical, financial and economic feasibility studies. It emphasizes that a pre-feasibility study should first be conducted to determine if a full feasibility study is warranted. The full feasibility study then examines all risks and returns of the potential project in detail to help investors make informed decisions.
FEASIBILITY REPORT ON BAKERY &CONFECTIONERYNakul Agrawal
This feasibility study examines opening a bakery and confectionery business with two outlets. It will produce and sell cakes, snacks, sweets, biscuits, bread and other items. The bakery will operate out of a 9,600 square foot facility with two 900 square foot retail outlets. It will employ staff across various roles like production, sales and management. Financial projections cover a three year period and make assumptions about costs, revenues, and other factors to assess the investment's viability.
This document summarizes the feasibility study for opening a bakery cafe called Confections by Design Bakery. It analyzes different service styles and determines that a fast casual style would be the best fit. It describes the types of food products that will be offered, how the business will make a profit through quality food and customer service. It also discusses the target location and markets, and analyzes the restaurant industry and lifecycle to support the feasibility of this concept.
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
Feasibility Study: Marketing , Technical and Management AspectLena Argosino
This document provides an overview of key considerations for the marketing and technical aspects of a business plan. It discusses conducting demand analysis to identify target markets and competitors. Product description, industry profile, demand segmentation, supply analysis, and marketing strategies are covered. For technical aspects, it outlines examining the production process, equipment needs, facility requirements, capacity, and operating costs. Organization and management factors like business structure and staffing are also mentioned.
223 Case 53 Problems in Pasta Land by Andres Sous.docxlorainedeserre
223
Case 53
Problems in Pasta Land
by
Andres Sousa-Poza
Old Dominion University
The Food Factory has been operating in an underdeveloped country for approximately 10
years.1 Its parent corporation specializes in wheat milling, and it started the pasta factory as a
“side-line” operation to process lower quality wheat flour, which is a by-product of the
normal milling process. This low-gluten flour is generally not suitable for the production of
bread or for direct sale to consumers.
In 2009, the pasta division is confronted with a major problem. It is too successful!
The factory was designed around the mill. Production capacities matched the amount of
effluent from the mill rather than coming from a sound marketing strategy. As shown in
Table 53-1, by 2006, the pasta plant was no longer able to effectively serve existing
customers. The plant that was designed to produce 600 tons of pasta per month on two
production lines is now facing average monthly orders of approximately 800 tons.
Furthermore, the corporate director of marketing estimates that orders could easily be
increased to 1400 to 1800 tons per month.
1 All monies used in this case are in the local currency, which is one of the more than 40 countries in
the world that use the $ symbol and most of which are called dollars.
Cases in Engineering Economy 2nd by Peterson & Eschenbach
224
Table 53-1 Average Monthly Orders/Production
0
100
200
300
400
500
600
700
800
900
Year
A
ve
ra
ge
m
on
th
ly
o
rd
er
s/
pr
od
uc
tio
n
Orders 200 280 360 490 450 580 620 710 760 800
Production 200 270 365 500 440 575 590 610 580 570
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009
Another challenge facing the factory is that the initial equipment was refurbished, not
new, and it is now antiquated and seriously dilapidated. Unless the plant is shut down,
equipment replacement is going to be required. The existing equipment was already a
technological generation behind when it was bought. During the last 10 years a new
generation of equipment has been developed based on high-temperature drying. The new
technology is much more suited for use with low-quality (low-gluten) flour and semolina.
New machinery is significantly more efficient. It requires fewer workers, has lower relative
energy consumption, and produces less waste. The pasta plant still maintains a price lead
through the low cost at which it is able to obtain raw materials from the corporate wheat mill,
but this barely compensates for the plant’s low efficiency.
The new technology is also enabling competitors to use low-quality, low-cost raw
materials and still produce a reasonably high-quality end product. Ultimately, this means that
the cost of higher quality pasta has dropped significantly in price, and the quality of the low-
cost pasta is increasing significantly. The pasta factory’s market is customers wit ...
223 Case 53 Problems in Pasta Land by Andres Sous.docxRAJU852744
1) The pasta factory is facing increasing customer demand that exceeds its production capacity due to outdated equipment.
2) New technology allows for higher production capacity using lower quality ingredients, but requires different skills and labor than the current factory's outdated equipment.
3) Introducing new technology and expanding production would require overcoming resistance from employees accustomed to current methods and addressing concerns about job losses in the local community.
This document summarizes a proposed project to improve cassava chips processing in Uganda. It finds that current processing methods result in poor quality chips and $60 million in annual losses. The project would test and promote more efficient chipping and drying technologies to reduce losses and increase incomes. It conducted research on market trends and needs. The results showed demand for high quality chips exceeds current supply. Improving processing could better meet this demand and create new income opportunities, especially for women.
This document summarizes a proposed project to improve cassava chips processing in Uganda. It finds that current processing methods result in poor quality chips and $60 million in annual losses. The project would test and promote more efficient chipping and drying technologies to reduce losses and increase incomes. It conducted research on market trends and needs. The results showed demand for high quality chips exceeds current supply. Improving processing could better meet this demand and create new income opportunities, especially for women.
Improved cassava chips processing for effective postharvest losses reduction ...RTBENDURE
This document summarizes a proposed project to improve cassava chips processing in Uganda. It finds that current processing methods result in poor quality chips and $60 million in annual losses. The project would test and promote more efficient chipping and drying technologies to reduce losses and increase incomes. It conducted research on market trends and needs. The results showed demand for high quality chips exceeds current supply. Improving processing could better meet this demand and create new income opportunities, especially for women.
Training of Trainers in the Transformation of Cassava Peels into High -Quality Cassava Peels (HQCP) Mash, which can be fed to all livestock species. HQCP can replace up to 30% of maize in poultry feed formulations. There is good demand for cheaper feed resources in ration formulation. This presentation aims to train trainers on the production process and utilization of HQCP as livestock feed.
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My business opportunity
1. Feasibility study on Small Skill Bake Shop in Tayasan
INTRODUCTION
There are numerous exciting business opportunities in Tayasan for
investors who wish. Where possible, potential markets, estimated
investment and production costs. However they are not intended to be
replacements for project feasibility studies. Selection of technology,
financing plans, feasibility studies and other related issues remain the
responsibility of the investor.
EXECUTIVE SUMMARY
In Tayasan, bread is a staple of most diets. Unfortunately for residents
here, the demand for bread outstrips the supply by both Linden-based
and external bakeries. There is an opportunity for high quality operators
to become primary. Assuming a minimal level of consumption at 10
loaves per week per household in the Tayasan, there is a potential
demand of more than 2,000 loaves per week. A well managed, high
quality small bakery operation, producing in the vicinity of 900– 1000
loaves per week will make handsome returns on investment. A small
operation is defined as one using up to 20 bags of flour per week.
Advantages to investing in this industry:
Very good returns on investment in a relatively short period are
possible once the operation is managed efficiently with a good product
range exhibiting consistent excellence and coupled with an aggressive
marketing program.
mThe initial set-up costs are typically recoverable within the first 5
years of the operation of a small bakery.
y A modern bakery operation is not very labor intensive, and usually
production can be increased without incurring significant additional
labor costs.
2. THE OPPORTUNITY: SMALL SCALE BAKERY
OPERATIONS
Bakeries, existing since the dawn of civilization in one form or the
other, have been primary food providers for countless generations of
people. Indeed, the truism that “man must eat”, may have a corollary
truism that “man must eat bread”, for certainly, wherever it’s possible,
all cultures evince a distinct preference for the production of bread and
similar baked products as a major source of nutrients. In Tayasan bread
is a staple food for many people at breakfast and supper, for the same
reasons that apply.
Any where else, its relative durability, convenience, adaptability,
nutritive value and low cost. the local demand resulting in
“importation” of bread from people still seem to prefer the fresher
bread of the local bakeries. Even with the bread coming. Consequently
there is tremendous potential for a small bakery operation marketing
within and outside the Tayasan.
Existing Operators Market Potential
The market potential of any operation such as a small bakery will
depend on classic the consumption center. There may be competition
from other existing bakeries. However an operation that is well
organized and efficiently run with a distinct quality product can achieve
comparatively high returns from this investment, as there should be no
difficulty in disposing of bakery products.
Market Strategy
Several strategies will need to be implemented to establish a credible
presence in the market for any new outfit. These may include:
p Distributing one-third of the products by selling at the bakery.
p Selling one-third to private distributors at wholesale prices.
p Selling one-third to supermarket outlets and to shops at wholesale
prices.
p Specialty items like cakes and pastries may be sold to schools,
canteens
and snackettes at wholesale prices or at the bakery at retail prices.
3. PRODUCTION PROCESS AND TECHNOLOGY
In recent decades bread-making technology has gone way past the
firewood outfits that were commonplace even in the 1960s. Improved
mechanical designs, new materials and computer controlled systems
have revolutionized the industry. There is a wide variety of production
equipment and machinery available.
However, at the most basic level of production, the process is as
follows:
f Weighing and combining ingredients in a dough mixer,
f Shaping the mixed dough manually or with a dough molder,
f Allowing fermentation for approx 1½ hours,
f Cutting the dough and reshaping into required sizes for baking,
f Baking the dough, usually at 180°C (350° F).
Equipments:
Dough Mixers:
These are used to combine the ingredients and come in a variety of
sizes. The most commonly used mixer that is conveniently sized for a
small bakery is either a 30 quart (34litre) or 60 quart (68litre) model.
These sizes are able to mix 1 or 2 bags of flour at each mixing.
Dough Molders:
After the mixing of ingredients, a dough molder may be used to shape
the dough before it is allowed to ferment. Shaping contributes to
smooth texture in the final product. This equipment may be considered
optional as the process may be done manually, but it is imperative if
one is to compete with the products from the more established bakeries.
Dough Dividers:
In larger bakeries where high output production is necessary, dividers
cut the dough into uniform sizes after molding. In the process the
dough is also homogenized and degassed. The equipment is entirely
optional as the cutting process can be done manually with a dough
knife but the degassing benefit is lost.
Ovens:
4. Ovens are one of two main types, direct fired and indirect fired. In
direct fired ovens the heat is inserted directly into the baking chamber,
resulting in more uniform baking temperatures and more accurate heat
control. In indirect fired ovens, fuel is burned in an external combustion
chamber and the heat is circulated around the baking chamber by a
blower system. These ovens are 20% more expensive in fuel
consumption and consequently not as cost effective for small
operations. Ovens can be either the traditional deck type or of rotating
design. A rotating oven with up to 4 times the capacity of the
conventional deck ovens plus a better “finish” (color and texture) is the
better option. These ovens are typically available in sizes from 16 to 48
pans. A 24-pan unit is adequate for an operation producing 2,000 to
3,000 loaves per week. The usual energy sources for modern bakery
operation are either electricity or propane gas. Potential investors
should note that use of combustible wood and charcoal is not
recommended though present in large reserves, since those options
cannot match the consistency of modern computer-driven operations
REQUIREMENTS FOR BAKERY SETUP
Some of the critical factors to be taken into account prior to
establishing a bakery are:
1. Location - It is critical to identify a building in an area that is clean
and environmentally friendly. Once sales are going to be conducted at
the bakery outlet as suggested above, it is necessary to ensure that all
forms of traffic, pedestrian and mechanical, can come and go
unencumbered.
In order to determine demand and preferences in given locales as well
as to ascertain the level and effectiveness of competition.
Rental costs can vary from as low as Php.5,000 per month to Php.7,000
depending on location and the nature of the negotiations. Alternatively
it may be possible to buy out some location.
2. Building - The actual building housing the bakery operations should
be adequate for proper layout of equipment and furnishings (ovens,
tables etc) as well as providing space for storage of supplies and
5. finished products. A small operation will require between 230sq.m. -
465sq.m. (2,500sq.ft. - 5,000sq.ft.)
3. Electrical Supply - The building should be wired (or rewired) for
the type of equipment used, to avoid electrical overloads and risk of
electrical fire. Certified electrical contractors should be employed to
inspect, determine and where required install appropriate supply wiring
based on the needs of the operation and the location. Fortunately
Linden has a surfeit of qualified, skilled personnel who are available as
private contractors for just such activities.
4. Ventilation - The location will need to be properly ventilated to
avoid the buildup of heat during baking operations. Fans (cooling and
extractor) should be installed to ensure adequate air circulation within
the work area.
5. Furnishings - Furnishings will include heavy-duty working / mixing
tables. At least two 1.8m (6ft.) tables will be required for a small
operation. Though stainless steel tables are more professional, wooden
tables are as effective and will be cheaper to acquire.
Fridge/freezer facilities will be needed to store ingredients, products
stocks and raw dough, to prevent spoilage.
6. Equipment - This will include sets of heavy-duty hand tools like
rolling pins, metal scrapers, bowl scrapers, spatulas, dough knives,
baking tins, racks for cooling and scale(s) for weighing ingredients.
7. Food Handler’s Permits - The operation of the bakery will require
clearance from the Municipal Public Health Department and food
handler permits for anyone involved in the production, sale or
distribution activities of the business. At any rate the Municipality’s
Regional Health Officers (RHOs) will periodically visit the operations
to enforce health standards for operations and personnel.
8. Waste Management - Proper facilities will be required for garbage
and effluent disposal.
6. ANNUAL FINANCIAL PROJECTIONS
Output: 300 loaves / day:
1,100 loaves / week
Selling price: Php.30 per loaf retail
Workweek: 6 days (unskilled labor typically works 10 hr/day, 6-day
weeks)
Work year: 52 weeks
Assuming a potential market of 2,100 loaves per week in Tayasan
alone, at a typical user rate of 2 loaves per week, this production level
will address less than 10% of the existing market.
Investment Php.900, 000
Year 1
Revenues Php.2, 300, 00
Expenditure Php.10, 000, 00
Net Margin Php.8, 299,000
Break- even point Period 1½ Months
Break- even point Percentage 10.50 %
Break- even point Sales Php.389, 000
Break- even point 2,100 loaves
The major capital and operational items associated with this level of
operations are:
Investment Items
Land and building Php.600, 000
Plant and machinery Php.1, 250,000
Working capital for 2 months Php.750, 000
Total capital investment Php.9, 00,000
Receipts per annum 21, 300, 00
Cost of production per annum 15, 600, 00
Annual Fixed costs 2, 400, 00
Profit per annum 5, 250, 00
Break Even point 10.50%
Net Margin as a percentage 15.40%
Break even point in months 1.7months
Machinery & Equipment
Rotating Oven 24-pan
7. 1-Bag Dough Mixer
Dough Breaker
Working Tables (2 or 3)
Fridge/Freezer (11cu. ft.)
Cash register or
Point Of Sale Computer
Bread Molder (Optional)
Delivery Van (second hand)
Scales
Bread Slicer
Labor
Manager (Owner/Manager)
1 Master baker
1 Asst Baker
4 Utility workers
3 Sales and distribution workers
Operational items
Bread pans (approx 150)
Cooling racks
Hand tools and utensils: knives, bowls etc.
Plastic bags and labels
Production Items
Flour
Sugar
Lard
Salt
Dry Yeast
Other ingredients
Other Considerations
Rent
Water supply
Electricity
Transportation
Insurance
Licenses and permits
8. FINANCING SOURCE or funding sources from which a borrower
may access.
Financing for an operation of this nature, either single or in
combination.
DCCO
BPI
Land Bank of the Philippines
Detailed Analysis
Fixed Variable
Costs Costs
Production costs:
Direct materials Php.79.44
Direct labor Php.16.42
Indirect production costs electricity, fuel Php.350, 000 Php.1.00
Other expenses:
Insurance of Equipment, Workers Php.120, 000 € 0.50
Rent or Lease of land Php.60, 000
General expenses:
Office salaries Php.400, 000 € 0.75
Supplies Php.40, 000
Miscellaneous Php.10, 000
Totals Php.6, 20,000 Php.98.11
Sales and Income data:
Selling price per unit Php.30, 00
Expected unit sales Php.1, 500.00
Target operating income for the period Php.5, 000.00
Cost of Production per annum
Variable & Total Php.15, 600.000 Php.270.00
Results
Contribution margin per unit Php.53.25
Unit sales at break-even point Php.389.000
Php. sales at break-even point Php.2, 500.00
Php. sales at expected level Php.4, 300.00
Net Annual Profit at expected level Php.5, 500.00
9. Unit sales at target operating income Php.120, 000
Php. sales at target operating income Php.10, 500.00
Break Even Percentage 10.50%
Net Annual Margin at expected level as a Percentage 30.40%
Break Even Period in months 1.75%
Costs etc
Salary Owner/ Mgr 7days x 400/day = Php.2, 800/ week
Skilled Wages 7days x 200/day = Php.1, 400/ week
Utility Wages 7days x 250.00 = Php.1, 750/ week