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1. Business Feasibility Study
“Technical/ Operational
of
Türkiyé Sarayi”
ALLDILA NADHIRA AYU S. 12311036
AFRA APRILIA 12311042
BELINDA ASTARI K. 12311069
SITI MAHDARIA 12311417

2. 1. Technology
• Technology, including machinery,
modifications, arrangements and procedures
are tools that used by humans to simplify our
work.
– Production
– Serving

3. How technology can give us
profitability by:
• Reducing labor costs
• Improving customer service
• Maximizing efficiency in the business
• Increasing customer loyalty and retention

4. Turkiye Sarayi’s machinery:
• Cashier machine-POS system
Functionality includes the
ability to process returns,
coupons, price overrides,
inventory tracking, integrated
credit card processing system, a
signature capture device, a
customer pin pad device, and
retail accounting reports

5. • Ice cream maker machine

6. • Bakery display cooler
• Refrigerator
• Ice cream freezer
• Dishwasher
• Coffee machine

7. 2. Plan site & PLO
Ice Cream Stall
Chair and Sofa
Table
Storage room
Entrance
Beverages bar
Desserts display and cashier
Microwave, dishwasher, etc
Location : Hartono Mall Yogyakarta
Space :10x6 m

8. Demand Estimations
• Our market area is Jogjakarta and Central Java,
which most of the people are students and
entrepreneurs.
• By the demand that our competitor already have,
it called as Sales o related products and services.
(Marry Anne cafe, Baskin Robins, Mc. Cafe, Zara-
zara and Artemy.)
• Based on their price per product times their
product sold

9. Average product sold perday x price per product = Total sales
Marry anne = 50 @ Rp 25,000 = Rp 1,250,000
Baskin robins = 50 @ Rp 28,000 = Rp 1,400,000
Mc. Cafe = 100 @ Rp 8000 = Rp 800,000
Zara-zara = 100 @ Rp 17,000 = Rp 1,700,000
Artemy = 100 @ Rp 26,000 = Rp 2,600,000
• We can get the average of total sales of our competitors
perday will be Rp 1,298,000/day
• We can use the data above to be our base-data. For our
demand, we set our product’s price Rp 25,000, demand
estimation will be:
Average market demand : our price = our demand estimations
Rp 1,298,000 : Rp 25,000 = 51,93 = 52 peoples
So there will be 52 peoples perday who will come to our store
and buy and ice cream and dessert.

10. 3. PROCESS AND CAPACITY
•Process
Focused
Process

11. CAPACITY
•Effectiveness
•Capacity Planning
•Steps in Capacity Planning

12. EFFECTIVENESS
FIXED COST
• Machine
• Equipment
• Building
• Salary
SEMI VARIABLE
COST
• Electricity
VARIABLE COST
• Material
• Telephone
• Promotion

13. CAPACITY PLANNING
No. Capacity Needed Amount Time Use
1. Employees 14 Two shift in 12 hours
2. Refrigerator 1 All the time
3. Coffee Machine 1 During the operational time
4. Dish Washer 1 During the operational time
5. Cashier Machine 1 During the operational time
6. Ice Cream Maker Machine 1 During the operational time
7. Ice Cream Storage Freezer 1 All the time
8. Dispenser 1 During the operational time
9. Cup Board Mini 3 All the time
10. Shaker 2 During the operational time

14. STEPS IN CP
1. Estimate future capacity requirements
2. Evaluate existing capacities and identify gaps
3. Identify alternatives for meeting requirements
4. Conduct financial analysis of each alternative
5. Select the alternative to pursue that will be best
in the long term
6. Implement the selected alternative
7. Monitor result

15. 4. AMDAL (Analisis Dampak Lingkungan
Hidup) / Environmental Impact
Environmental impact of our business :
• High cost of energy to keep freezers running
• Energy consumption and cost
• Plastic use (reducing)