Shine
Content
I.
EXECUTIVE SUMMARY
Awareness of high quality baked goods is on the rise. Today's consumer has less time to create wholesome, handmade sweets, but increasingly appreciates the nutritional and sensory benefits it provides. Filipinos have been given the chance to finally choose from a very wide collection of bakeries and pastry shops across the country. Some of the best includes Goldilocks, Red Ribbon, and Bizu Philippines Patisserie. Sweet Bliss Bakeshop produces and sells high quality handmade pastries. The business will focus on cookies and cakes with high quality. Sweet Bliss Bakeshop aims to offer high quality product at a competitive price to meet the demand of middle-to higher-income local market area residents. The products will be baked and sold at small store to be located at Fairview Center Mall, Quezon City. The day to day operation will run with the help of nine employees. This business project is established by Maizel Monterde, Angelina Lee, Sunshine Seva and Girlie Garabiles. Each of them contributes 100,000 each to get the business underway. Major costs include equipment purchases, shop rent, ingredient purchases, and marketing.
A.
Type of Business
Sweet Bliss Bakeshop offers not just ordinary cookies and cakes. It provides innovative products to catch delightful customers by customizing its pastries. The business is formed through a partnership, which is registered under the Securities and Exchange Commission. 1. Nature When it comes to bakeshops in the Philippines, Filipinos have been given the chance to finally choose from a very wide collection of bakeries and pastry shops across the country. Unlike in the past, the cake and pastry industry in the Philippines have steadily grown, particularly when international bakeshops have started to open their doors for the Filipino people. Bakeshops such as Délifrance, The French Baker, and BreadTalk are some of the most popular bakeshops in the Philippines today. There have also been other popular bakeries in the Philippines which is proudly Filipino own. Some of the best includes Goldilocks, Red Ribbon, and Bizu Philippines Patisserie. 2. Name Sweet Bliss Bakeshop is a start-up bakery retail establishment to be located in Don Antonio, Quezon City. SBB expects to catch the interest of regular loyal customer base with its broad variety of cookies and cakes. Sweet Bliss Bakeshop aims to offer high quality product at a competitive price to meet the demand of middle-to higher-income local market area residents.
3. Products/Services Sweet Bliss Bakeshop provides freshly prepared pastry products at all times during business operations. Three to five moderate batches of pastry products are prepared during the day to assure fresh baked goods are always available. Cookies Chocolate chips cookies that will surely get the attention of not only kids but teenagers even adults also. Ocakesion For more exciting special occasions, you’re free to approach as with your own customization/style for cakes upon ordering. The bakeshop also intends to hire one full-time and 8 shifting pastry employees to handle day to day operations.
B.
Management, Marketing and Financial Highlights
Management Recognizing the importance of human capital, Sweet Bliss Bakeshop assembled a strong management team. Maizel Monterde will lead the group. Angelina Lee will share her expertise in baking cookies. Girlie Garabiles will bring her financial skills. And Sunshine Seva will bring the marketing strategies. Mission Our mission is to provide excellent pastries quality at competitive price and service that exceeds customer expectations, at best value.
Vision To become one of the most recognized bakeshop.
Objectives: Improve customer satisfaction by doing quarterly survey. Improve freshness by ensuring that cookies and cakes ingredients are in high quality. Improve profitability by measuring production and waste goods; and to put a marketing program in place to market to local businesses, and increase sales.
Marketing Sweet Bliss Bakeshop wants to establish a large regular customer base, and will therefore concentrate its business and marketing on local residents, which will be the dominant target market. This will establish a consistent revenue base to ensure stability of the business. Since the business is still in the beginning stage, SBB will be using print ads as marketing strategy to attract customers and help them familiarize with the store products. Tarpaulins, leaflets and posters will do the favor to minimize cost. Creating page on social networking site will also help to advertise the products to the public.
Financial Highlights This business project is established by Maizel Monterde, Angelina Lee, Sunshine Seva and Girlie Garabiles. Each of them contributes 100,000 each to get the business underway. Major costs include equipment purchases, shop rent, ingredient purchases, and marketing.
C. Socio-Economic Contribution Establishing a business is very risky especially now that our economy is facing economic crisis condition. Taking the risks is one way of proving that there is always a way to balance every situation in any circumstances. Being one of that bakeshop in industry, we assure that we will contribute betterment not only for us but for everybody. We want to promote healthy food with regards to our product. Through cookies and cakes in its simple way we can supply the excessive loss of nutrients to maintain healthy body function for Filipinos. We are looking forward to generate income for economic benefits. For a business to be socially responsible it means that the business is conscious of the environment in which it operates. The environmental conditions that influence the activities of a business define the society that the business is indebted to. Therefore, social responsibility is a way of giving back and in so doing businesses aim at improving the welfare of the society in general. So that Sweet Bliss Bakeshop will ensure proper waste disposing and will be providing safe and healthy work environments for employees to avoid accidents. In packaging, we used safe and environmentally sound manufacturing methods.
II.
MARKETING PLAN A. Product/ Service to sell Sweet Bliss Bakeshop is a pastry shop that offer customers with uniquely designed cakes and cookies that will satisfy your cravings such as: - Cakes - Cookies
B. Target Market Our business tries to catch the taste of consumer in a very affordable to be able to meet the demand and unique taste that everyone from every generation will patronize. 1. Area Coverage Sweet Bliss Bakeshop will concentrate its business on local areas especially those within to our shop in Fairview, Quezon City. 2. Consumer/ Customer Sweet Bliss Bakeshop expects to catch the interest of sweet lover customer of different ages who loves to eat our uniquely made cakes and cookies for their special occasions. This can truly satisfy one’s cravings with very low price.
E. Marketing Program/ Strategies 1. Practices of Competitors Goldilocks Bakeshop Goldilocks Bakeshop has a wide range of products being offered to the market. Aside from baked products, they also sell signature Filipino dishes. They also use different advertisement tools and popular personalities for promotion, through papers, television and internet, and sponsors different shows and events. Red Ribbon Red Ribbon sells variety of desserts, baked goodies and other dishes. They also use advertisements such as television commercials, leaflets and posters. Magazine and newspaper features and advertisements are also used by them. They are also effectively using unpopular endorsers but instead; make out good stories for their advertisements. Bizu Patiserie Patisserie is considered as one of the new additions to new popular bakeshops and cafes in the Philippines. Although the name of the shop is more like a French bakeshop, Bizu Patisserie is a proudly Filipinoowned bakeshop. Bizu is a French inspired bakeshop that specializes in selling French pastries and European breads. Although considered as a new comer in the market, Bizu Patisserie is quickly becoming a very popular place for cakes and pastries.
III.
PRODUCTION OPERATIONS PLAN
A. Technical Production Description The technical aspect of this study involves the business’ producing process of the product, building and a structure, the capacity and design of the machinery, plant size and plant layout. This is also deals with the requirements with the raw materials, and other supplies and the labor requirements. Sweet Bliss Bakeshop manufacturing process has stages like mixing, forming, baking, cooling and packaging. MIXING: This is a process where all ingredients are put together in right proportion for dough formation. These ingredients are then fed into Mixers where mixing is done and dough is prepared for molding .Major ingredients are flour, sugar, egg and others as per the product one would like to have. MOULDING: In this section we laminate the dough into sheet which then passes down to gauge rollers and sheet thickness achieved for cutting. Here we have a cutter or a molder as per the variety where one gets the shape and sizes of cookies/cakes. BAKING: This is the area where we pass the molded cookies/cakes into baking oven. The cookies/cakes are baked on desired temperatures. COOLING: Baked cookies and cakes must undergo this stage for perfect formation before serving or packing. PACKAGING: Cookies will be package in boxes (6 pcs. /box).
B. Production/Operations Process 1. Step by step procedure COOKIES Prepare all the ingredients.
Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms.
Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet. Decorate unbaked cookies using gels.
Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute then add icing on cookies before removing from cookie sheet; cool completely, about 20 minutes.
CAKES
C. Labor Requirement
Job Description
Working Hours
Day Off
Time-in
Time-out
Supervisor/Manager
8 hours
Monday and 11:00am Friday
8:00pm
Job Description
MON
TUE
WED
TH
FRI
SAT
SUN
Cook A and Day Off 9:00am- 9:00am- 9:00am- Day Off 9:00am- 9:00amCrew A 3:00pm 3:00pm 3:00pm 3:00pm 1:00pm
Cook B and 9:00am- Day Off 3:00pm- Day Off 9:00am- 3:00pm- 2:00pmCrew B 3:00pm 9:00pm 3:00pm 9:00pm 5:00pm
Cook C and 3:00pm- 3:00pm- Day Off 3:00pm- 3:00pm- Day Off 6:00pmCrew C 9:00pm 9:00pm 9:00pm 9:00pm 9:00pm
Supervisor or Manager Supervise and monitor the flow of production. Secure the quality if the product being purchase. Do the tabulating and daily recording of sales. Ensures that employees are satisfied with their jobs. Responsible for developing marketing strategies to advertise the products to the public
Production Chief/Cook In charge in all product preparation. Maintain cleanliness and sanitation of the production area. Checks all products as it leaves the production area and tabulates each individual order or proportion of the product.
Cashier/ Service Crew Receiving payment made by the customer Provides fast, friendly and accurate check out services for our customers. Itemize and total all customer order (per day) Shall maintain harmonious relationship with customers.
D. Machinery/Equipment Requirement La Germania SL 530 10w Description External Dimension, cm: 88 (h) x 54 (d) x 48 (w) Oven Dimension, cm: 32 (h) x 42 (d) x 37 (w) Oven Capacity: 49 liters Features Gas thermostat oven 3 Gas top burner with automatic piezo ignition Enameled top cover panel Porcelain enameled body
Baking Tools and Utensils Cookie and Baking Sheets Cookie sheets are rimless, flat metal sheets, perfectly designed for placing rows of cookies. The long flat edges allow you to slide cookies off the sheet after baking. Sheet Cake Pans The pan should be at least 2 inches deep, and for ease in cleaning, look for pans that have slightly rounded inside corners. Square corners can trap crumbsin the crevices. Mixing Bowls Used for mixing, whipping creams or egg whites, preparing ingredients, raising breads, or just storing food in the refrigerator. Measuring Spoons Provide the most accurate measuring.
Dry Measuring Cups
Dry measuring cups are used to measure all dry ingredients such as flour, sugar, and oats, also for semisolid ingredients such as jam, shortening, sour cream, and peanut
butter. Liquid Measuring Cups All liquid ingredients, such as water, milk, or juice are measured in a liquid measuring cup.
Ruler
For measuring pans, measuring rolled pastry dough, cutting bar cookies into uniform sizes, as a guide when splitting cakes into equal layers, or measuring 1 inch cuts for cinnamon rolls.
Rubber or Silicone Spatulas
Spatulas have many uses including scraping batters down from the sides and bottom of a mixing bowl, spreading fillings, stirring stovetop
custards and chocolate while heating, folding lighter ingredients into heavy batters, scrambling eggs, and more. Whisks Used to whisk or stir wet or dry ingredients together, beating egg
whites or cream, stirring ingredients as they heat in a saucepan and folding ingredients together. Wooden Spoons Won’t scratch nonstick pans, and perfect for stirring almost anything, including hot liquids on the stovetop.
Pastry Bag and Decorating Tips
Used to pipe decorative borders of icing or chocolate onto cakes and cookies, or for pressing out small cookies or chocolate shapes.
Cookie Cutters
There are hundreds of cookie cutter shapes available ranging from
Christmas, Thanksgiving, Halloween, and Valentine’s Day shapes, along with alphabets, numbers, animals, stars, and flowers. Rolling Pin A good rolling pin is essential for rolling pie pastry, sugar cookie dough, and bread dough.
Wire Cooling Racks
For setting just-out-of-the-oven hot baking pans to cool.Use when
drizzling icing or chocolate on top of cookies, cakes, or pastries Pot Holders and Oven Mitts A pot holder or oven mitt is a must when removing hot pans from the oven. Apron Protective garment that covers the
front of the body. It may be worn for hygienic reasons as well as in order to protect clothes from wear and tear.
E. Raw Materials Requirement
Brown Sugar
Flour
Baking Powder
Butter
Eggs
Vanilla
Salt
Fresh milk
F. Plant/Factory Location
G. Plant Layout
H. Waste Disposal System Garbage shall be disposed through the garbage collector. Garbage truck collectors usually garbage daily and the trash should be disposed properly. The business’ waste disposal is located at the backside of the store. Garbage will compose of biodegradable and non- biodegradable with separate trashcans. Water waste shall be disposed through drainage pipers installed in the premises. The drainage pipers course the ways to the main sewerage system in the area. Maintaining Hygiene Standards: 1. Make certain that the area allocated to storage is clear of foreign matter and has been thoroughly washed and cleaned and dried appropriately. 2. The person responsible for the mopping routine must make sure that signage is posted in good visibility to warn of wet or slippery floors, if need be. 3. An all-purpose chemical should be used each time you clean the storerooms. It is advisable to use mutton cloth to clean shelves etc. as opposed to toweling cloths. 4. Ensure that there are no insect / pest infestations before you put new stock on the floor / shelves. 5. Take care that the packaging of the goods to be stocked is in good condition and that no leakage is evident. All items should be sealed. 6. Where items need to be refrigerated or frozen, ensure that the temperature of the fridges always remains at constant–4 degrees Celsius.
7. In general, ensure that the standards you maintain in the storerooms are in compliance with the Occupational Health and Safety Act for inspections, which should take place at least quarterly during the year.
I. Quality Control System Sweet Bliss Bakeshop believes that Quality Control is an ongoing process. Employees in every department area are responsible for continual inspection and maintenance to ensure that our facility, operational procedures related to product quality, hygiene and sanitation meet or exceed industry standards. We embrace new ideas, working together and setting higher standards. SBB aims to having satisfaction to each customers that consumes their product. Certain standard measures should be settled to ensure qualities of the product as well as to service. Below is some way to provide quality control system: Inspection of raw materials to ensure that no poor quality ingredients are used. Carrying out checks on the process to ensure that the weights of the ingredients and temperature and time of baking are correct. Inspecting the final product to ensure that no poor quality cookies and cakes are sent to the consumer. Proper sanitation Proper hygiene and cleanliness on the production (includes the proper attire of the crews)
J. Production Cost ITEM Baking Oven Cookie Sheets Sheet Cake Pans Mixing Bowls Dry Measuring Cups Measuring Spoons Liquid Measuring Cups Spatulas Whisks Wooden Spoons Pastry Bag Cookie Cutter Rolling Pin Wire Cooling Racks Pot Holder and Oven Mitts Apron TOTAL QUANTITY COST
V. ORGANIZATIONAL PLAN A. Legal Form of Business PARTNERSHIP A partnership consists of two or more persons who bind themselves to contribute money or industry to a common fund, with the intention of dividing the profits among themselves. The most common example of partnerships is professional partnerships, like in the case of law firms and accounting firms. Just like a corporation, it is registered with the Securities and Exchange Commission (SEC). A partnership, just like a corporation, is a juridical entity, which means that it has a personality distinct and separate from that of its members. A partnership may be general or limited. In a general partnership, the partners have unlimited liability for the debts and obligation of the partnership, pretty much like a sole proprietorship. In a limited partnership, one or more general partners have unlimited liability and the limited partners have liability only up to the amount of their capital contributions. Unlike a corporation, which survives even when a
member/stockholder dies or gets out, a partnership is dissolved upon the death of a partner or whenever a partner bolts out.
B. Organizational Structure
General Manager
Finance Officer
Ma
Marketing Officer
Production Officer
Kitchen Staff Accountant Officer
Store Personnel
C. Qualification of Officers General Manager General Manager is primarily responsible for guiding employees in achieving the goals and ambitions of the organization. They ensure that all processes and practices are working in a proper manner. They discuss with other members of the top management and devise any specific goals, which are to be accomplished within a certain time period. As they oversee all processes, they have to pay minute attention to monthly or quarterly functioning of each individual practices. They need to hire well-experienced and efficient managers for handling the operations of individual practices in a company. They need to train, guide and assist the newly hired process managers, regarding handling daily processes and employee performance. General manager are required to conduct presentations to the higher management pertaining to business, marketing, and advertising strategies, and all other necessary aspects of the company processes. Communicating with clients and attracting new projects to the company for execution and finalization are also important general manager duties. Other job responsibilities include ensuring that every individual department is giving their best possible outputs, and recommending and devising any new policies that are likely to prove beneficial to the goodwill of the organization. They also conduct quarterly, semiannual and yearly general meetings for presenting the profits, gains and achievements of the company.
Finance Officer The financial officer is more than a bookkeeper who maintains accurate records of an organization's business transactions and accounts. As a corporate officer, he is primarily responsible for managing the financial risks associated with running an organization. Although financial planning and supervision of recordkeeping are among the key duties, he must report an organization's financial performance to the company's chief leadership personnel, along with preparing budgets and financial reports. Financial officer also analyzes industry trends, directs a company's strategic financial planning, and is involved in short- and long-term planning.
Marketing Officer A marketing manager performs many duties aimed at developing and implementing the long- and short-term marketing strategies of his employer. The broad scope of this task requires him to interact heavily with various departments of his firm, including research and development, manufacturing, supply chain, sales and, in some industries, legal and compliance. Depending on the size of his organization, a marketing manager may also oversee a team of junior marketing professionals. Production Officer A production manager is involved with the planning, coordination and control of manufacturing processes. A production manager ensures that goods and services are produced efficiently. They ensure the correct amount is produced at the right cost and at the right level of quality.
Account Officer The main responsibility of an accountant officer is that it keep all the record of the business transaction .he provide accurate and satisfactory data when it needed for the top management accountant keep the chronological record of all the transaction.
EXECUTIVE SUMMARY
Awareness of high quality baked goods is on the rise. Today's consumer has less time to create wholesome, handmade sweets, but increasingly appreciates the nutritional and sensory benefits it provides. Filipinos have been given the chance to finally choose from a very wide collection of bakeries and pastry shops across the country. Some of the best includes Goldilocks, Red Ribbon, and Bizu Philippines Patisserie. Sweet Bliss Bakeshop produces and sells high quality handmade pastries. The business will focus on cookies and cakes with high quality. Sweet Bliss Bakeshop aims to offer high quality product at a competitive price to meet the demand of middle-to higher-income local market area residents. The products will be baked and sold at small store to be located at Fairview Center Mall, Quezon City. The day to day operation will run with the help of nine employees. This business project is established by Maizel Monterde, Angelina Lee, Sunshine Seva and Girlie Garabiles. Each of them contributes 100,000 each to get the business underway. Major costs include equipment purchases, shop rent, ingredient purchases, and marketing.
A.
Type of Business
Sweet Bliss Bakeshop offers not just ordinary cookies and cakes. It provides innovative products to catch delightful customers by customizing its pastries. The business is formed through a partnership, which is registered under the Securities and Exchange Commission. 1. Nature When it comes to bakeshops in the Philippines, Filipinos have been given the chance to finally choose from a very wide collection of bakeries and pastry shops across the country. Unlike in the past, the cake and pastry industry in the Philippines have steadily grown, particularly when international bakeshops have started to open their doors for the Filipino people. Bakeshops such as Délifrance, The French Baker, and BreadTalk are some of the most popular bakeshops in the Philippines today. There have also been other popular bakeries in the Philippines which is proudly Filipino own. Some of the best includes Goldilocks, Red Ribbon, and Bizu Philippines Patisserie. 2. Name Sweet Bliss Bakeshop is a start-up bakery retail establishment to be located in Don Antonio, Quezon City. SBB expects to catch the interest of regular loyal customer base with its broad variety of cookies and cakes. Sweet Bliss Bakeshop aims to offer high quality product at a competitive price to meet the demand of middle-to higher-income local market area residents.
3. Products/Services Sweet Bliss Bakeshop provides freshly prepared pastry products at all times during business operations. Three to five moderate batches of pastry products are prepared during the day to assure fresh baked goods are always available. Cookies Chocolate chips cookies that will surely get the attention of not only kids but teenagers even adults also. Ocakesion For more exciting special occasions, you’re free to approach as with your own customization/style for cakes upon ordering. The bakeshop also intends to hire one full-time and 8 shifting pastry employees to handle day to day operations.
B.
Management, Marketing and Financial Highlights
Management Recognizing the importance of human capital, Sweet Bliss Bakeshop assembled a strong management team. Maizel Monterde will lead the group. Angelina Lee will share her expertise in baking cookies. Girlie Garabiles will bring her financial skills. And Sunshine Seva will bring the marketing strategies. Mission Our mission is to provide excellent pastries quality at competitive price and service that exceeds customer expectations, at best value.
Vision To become one of the most recognized bakeshop.
Objectives: Improve customer satisfaction by doing quarterly survey. Improve freshness by ensuring that cookies and cakes ingredients are in high quality. Improve profitability by measuring production and waste goods; and to put a marketing program in place to market to local businesses, and increase sales.
Marketing Sweet Bliss Bakeshop wants to establish a large regular customer base, and will therefore concentrate its business and marketing on local residents, which will be the dominant target market. This will establish a consistent revenue base to ensure stability of the business. Since the business is still in the beginning stage, SBB will be using print ads as marketing strategy to attract customers and help them familiarize with the store products. Tarpaulins, leaflets and posters will do the favor to minimize cost. Creating page on social networking site will also help to advertise the products to the public.
Financial Highlights This business project is established by Maizel Monterde, Angelina Lee, Sunshine Seva and Girlie Garabiles. Each of them contributes 100,000 each to get the business underway. Major costs include equipment purchases, shop rent, ingredient purchases, and marketing.
C. Socio-Economic Contribution Establishing a business is very risky especially now that our economy is facing economic crisis condition. Taking the risks is one way of proving that there is always a way to balance every situation in any circumstances. Being one of that bakeshop in industry, we assure that we will contribute betterment not only for us but for everybody. We want to promote healthy food with regards to our product. Through cookies and cakes in its simple way we can supply the excessive loss of nutrients to maintain healthy body function for Filipinos. We are looking forward to generate income for economic benefits. For a business to be socially responsible it means that the business is conscious of the environment in which it operates. The environmental conditions that influence the activities of a business define the society that the business is indebted to. Therefore, social responsibility is a way of giving back and in so doing businesses aim at improving the welfare of the society in general. So that Sweet Bliss Bakeshop will ensure proper waste disposing and will be providing safe and healthy work environments for employees to avoid accidents. In packaging, we used safe and environmentally sound manufacturing methods.
II.
MARKETING PLAN A. Product/ Service to sell Sweet Bliss Bakeshop is a pastry shop that offer customers with uniquely designed cakes and cookies that will satisfy your cravings such as: - Cakes - Cookies
B. Target Market Our business tries to catch the taste of consumer in a very affordable to be able to meet the demand and unique taste that everyone from every generation will patronize. 1. Area Coverage Sweet Bliss Bakeshop will concentrate its business on local areas especially those within to our shop in Fairview, Quezon City. 2. Consumer/ Customer Sweet Bliss Bakeshop expects to catch the interest of sweet lover customer of different ages who loves to eat our uniquely made cakes and cookies for their special occasions. This can truly satisfy one’s cravings with very low price.
E. Marketing Program/ Strategies 1. Practices of Competitors Goldilocks Bakeshop Goldilocks Bakeshop has a wide range of products being offered to the market. Aside from baked products, they also sell signature Filipino dishes. They also use different advertisement tools and popular personalities for promotion, through papers, television and internet, and sponsors different shows and events. Red Ribbon Red Ribbon sells variety of desserts, baked goodies and other dishes. They also use advertisements such as television commercials, leaflets and posters. Magazine and newspaper features and advertisements are also used by them. They are also effectively using unpopular endorsers but instead; make out good stories for their advertisements. Bizu Patiserie Patisserie is considered as one of the new additions to new popular bakeshops and cafes in the Philippines. Although the name of the shop is more like a French bakeshop, Bizu Patisserie is a proudly Filipinoowned bakeshop. Bizu is a French inspired bakeshop that specializes in selling French pastries and European breads. Although considered as a new comer in the market, Bizu Patisserie is quickly becoming a very popular place for cakes and pastries.
III.
PRODUCTION OPERATIONS PLAN
A. Technical Production Description The technical aspect of this study involves the business’ producing process of the product, building and a structure, the capacity and design of the machinery, plant size and plant layout. This is also deals with the requirements with the raw materials, and other supplies and the labor requirements. Sweet Bliss Bakeshop manufacturing process has stages like mixing, forming, baking, cooling and packaging. MIXING: This is a process where all ingredients are put together in right proportion for dough formation. These ingredients are then fed into Mixers where mixing is done and dough is prepared for molding .Major ingredients are flour, sugar, egg and others as per the product one would like to have. MOULDING: In this section we laminate the dough into sheet which then passes down to gauge rollers and sheet thickness achieved for cutting. Here we have a cutter or a molder as per the variety where one gets the shape and sizes of cookies/cakes. BAKING: This is the area where we pass the molded cookies/cakes into baking oven. The cookies/cakes are baked on desired temperatures. COOLING: Baked cookies and cakes must undergo this stage for perfect formation before serving or packing. PACKAGING: Cookies will be package in boxes (6 pcs. /box).
B. Production/Operations Process 1. Step by step procedure COOKIES Prepare all the ingredients.
Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms.
Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet. Decorate unbaked cookies using gels.
Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute then add icing on cookies before removing from cookie sheet; cool completely, about 20 minutes.
CAKES
C. Labor Requirement
Job Description
Working Hours
Day Off
Time-in
Time-out
Supervisor/Manager
8 hours
Monday and 11:00am Friday
8:00pm
Job Description
MON
TUE
WED
TH
FRI
SAT
SUN
Cook A and Day Off 9:00am- 9:00am- 9:00am- Day Off 9:00am- 9:00amCrew A 3:00pm 3:00pm 3:00pm 3:00pm 1:00pm
Cook B and 9:00am- Day Off 3:00pm- Day Off 9:00am- 3:00pm- 2:00pmCrew B 3:00pm 9:00pm 3:00pm 9:00pm 5:00pm
Cook C and 3:00pm- 3:00pm- Day Off 3:00pm- 3:00pm- Day Off 6:00pmCrew C 9:00pm 9:00pm 9:00pm 9:00pm 9:00pm
Supervisor or Manager Supervise and monitor the flow of production. Secure the quality if the product being purchase. Do the tabulating and daily recording of sales. Ensures that employees are satisfied with their jobs. Responsible for developing marketing strategies to advertise the products to the public
Production Chief/Cook In charge in all product preparation. Maintain cleanliness and sanitation of the production area. Checks all products as it leaves the production area and tabulates each individual order or proportion of the product.
Cashier/ Service Crew Receiving payment made by the customer Provides fast, friendly and accurate check out services for our customers. Itemize and total all customer order (per day) Shall maintain harmonious relationship with customers.
D. Machinery/Equipment Requirement La Germania SL 530 10w Description External Dimension, cm: 88 (h) x 54 (d) x 48 (w) Oven Dimension, cm: 32 (h) x 42 (d) x 37 (w) Oven Capacity: 49 liters Features Gas thermostat oven 3 Gas top burner with automatic piezo ignition Enameled top cover panel Porcelain enameled body
Baking Tools and Utensils Cookie and Baking Sheets Cookie sheets are rimless, flat metal sheets, perfectly designed for placing rows of cookies. The long flat edges allow you to slide cookies off the sheet after baking. Sheet Cake Pans The pan should be at least 2 inches deep, and for ease in cleaning, look for pans that have slightly rounded inside corners. Square corners can trap crumbsin the crevices. Mixing Bowls Used for mixing, whipping creams or egg whites, preparing ingredients, raising breads, or just storing food in the refrigerator. Measuring Spoons Provide the most accurate measuring.
Dry Measuring Cups
Dry measuring cups are used to measure all dry ingredients such as flour, sugar, and oats, also for semisolid ingredients such as jam, shortening, sour cream, and peanut
butter. Liquid Measuring Cups All liquid ingredients, such as water, milk, or juice are measured in a liquid measuring cup.
Ruler
For measuring pans, measuring rolled pastry dough, cutting bar cookies into uniform sizes, as a guide when splitting cakes into equal layers, or measuring 1 inch cuts for cinnamon rolls.
Rubber or Silicone Spatulas
Spatulas have many uses including scraping batters down from the sides and bottom of a mixing bowl, spreading fillings, stirring stovetop
custards and chocolate while heating, folding lighter ingredients into heavy batters, scrambling eggs, and more. Whisks Used to whisk or stir wet or dry ingredients together, beating egg
whites or cream, stirring ingredients as they heat in a saucepan and folding ingredients together. Wooden Spoons Won’t scratch nonstick pans, and perfect for stirring almost anything, including hot liquids on the stovetop.
Pastry Bag and Decorating Tips
Used to pipe decorative borders of icing or chocolate onto cakes and cookies, or for pressing out small cookies or chocolate shapes.
Cookie Cutters
There are hundreds of cookie cutter shapes available ranging from
Christmas, Thanksgiving, Halloween, and Valentine’s Day shapes, along with alphabets, numbers, animals, stars, and flowers. Rolling Pin A good rolling pin is essential for rolling pie pastry, sugar cookie dough, and bread dough.
Wire Cooling Racks
For setting just-out-of-the-oven hot baking pans to cool.Use when
drizzling icing or chocolate on top of cookies, cakes, or pastries Pot Holders and Oven Mitts A pot holder or oven mitt is a must when removing hot pans from the oven. Apron Protective garment that covers the
front of the body. It may be worn for hygienic reasons as well as in order to protect clothes from wear and tear.
E. Raw Materials Requirement
Brown Sugar
Flour
Baking Powder
Butter
Eggs
Vanilla
Salt
Fresh milk
F. Plant/Factory Location
G. Plant Layout
H. Waste Disposal System Garbage shall be disposed through the garbage collector. Garbage truck collectors usually garbage daily and the trash should be disposed properly. The business’ waste disposal is located at the backside of the store. Garbage will compose of biodegradable and non- biodegradable with separate trashcans. Water waste shall be disposed through drainage pipers installed in the premises. The drainage pipers course the ways to the main sewerage system in the area. Maintaining Hygiene Standards: 1. Make certain that the area allocated to storage is clear of foreign matter and has been thoroughly washed and cleaned and dried appropriately. 2. The person responsible for the mopping routine must make sure that signage is posted in good visibility to warn of wet or slippery floors, if need be. 3. An all-purpose chemical should be used each time you clean the storerooms. It is advisable to use mutton cloth to clean shelves etc. as opposed to toweling cloths. 4. Ensure that there are no insect / pest infestations before you put new stock on the floor / shelves. 5. Take care that the packaging of the goods to be stocked is in good condition and that no leakage is evident. All items should be sealed. 6. Where items need to be refrigerated or frozen, ensure that the temperature of the fridges always remains at constant–4 degrees Celsius.
7. In general, ensure that the standards you maintain in the storerooms are in compliance with the Occupational Health and Safety Act for inspections, which should take place at least quarterly during the year.
I. Quality Control System Sweet Bliss Bakeshop believes that Quality Control is an ongoing process. Employees in every department area are responsible for continual inspection and maintenance to ensure that our facility, operational procedures related to product quality, hygiene and sanitation meet or exceed industry standards. We embrace new ideas, working together and setting higher standards. SBB aims to having satisfaction to each customers that consumes their product. Certain standard measures should be settled to ensure qualities of the product as well as to service. Below is some way to provide quality control system: Inspection of raw materials to ensure that no poor quality ingredients are used. Carrying out checks on the process to ensure that the weights of the ingredients and temperature and time of baking are correct. Inspecting the final product to ensure that no poor quality cookies and cakes are sent to the consumer. Proper sanitation Proper hygiene and cleanliness on the production (includes the proper attire of the crews)
J. Production Cost ITEM Baking Oven Cookie Sheets Sheet Cake Pans Mixing Bowls Dry Measuring Cups Measuring Spoons Liquid Measuring Cups Spatulas Whisks Wooden Spoons Pastry Bag Cookie Cutter Rolling Pin Wire Cooling Racks Pot Holder and Oven Mitts Apron TOTAL QUANTITY COST
V. ORGANIZATIONAL PLAN A. Legal Form of Business PARTNERSHIP A partnership consists of two or more persons who bind themselves to contribute money or industry to a common fund, with the intention of dividing the profits among themselves. The most common example of partnerships is professional partnerships, like in the case of law firms and accounting firms. Just like a corporation, it is registered with the Securities and Exchange Commission (SEC). A partnership, just like a corporation, is a juridical entity, which means that it has a personality distinct and separate from that of its members. A partnership may be general or limited. In a general partnership, the partners have unlimited liability for the debts and obligation of the partnership, pretty much like a sole proprietorship. In a limited partnership, one or more general partners have unlimited liability and the limited partners have liability only up to the amount of their capital contributions. Unlike a corporation, which survives even when a
member/stockholder dies or gets out, a partnership is dissolved upon the death of a partner or whenever a partner bolts out.
B. Organizational Structure
General Manager
Finance Officer
Ma
Marketing Officer
Production Officer
Kitchen Staff Accountant Officer
Store Personnel
C. Qualification of Officers General Manager General Manager is primarily responsible for guiding employees in achieving the goals and ambitions of the organization. They ensure that all processes and practices are working in a proper manner. They discuss with other members of the top management and devise any specific goals, which are to be accomplished within a certain time period. As they oversee all processes, they have to pay minute attention to monthly or quarterly functioning of each individual practices. They need to hire well-experienced and efficient managers for handling the operations of individual practices in a company. They need to train, guide and assist the newly hired process managers, regarding handling daily processes and employee performance. General manager are required to conduct presentations to the higher management pertaining to business, marketing, and advertising strategies, and all other necessary aspects of the company processes. Communicating with clients and attracting new projects to the company for execution and finalization are also important general manager duties. Other job responsibilities include ensuring that every individual department is giving their best possible outputs, and recommending and devising any new policies that are likely to prove beneficial to the goodwill of the organization. They also conduct quarterly, semiannual and yearly general meetings for presenting the profits, gains and achievements of the company.
Finance Officer The financial officer is more than a bookkeeper who maintains accurate records of an organization's business transactions and accounts. As a corporate officer, he is primarily responsible for managing the financial risks associated with running an organization. Although financial planning and supervision of recordkeeping are among the key duties, he must report an organization's financial performance to the company's chief leadership personnel, along with preparing budgets and financial reports. Financial officer also analyzes industry trends, directs a company's strategic financial planning, and is involved in short- and long-term planning.
Marketing Officer A marketing manager performs many duties aimed at developing and implementing the long- and short-term marketing strategies of his employer. The broad scope of this task requires him to interact heavily with various departments of his firm, including research and development, manufacturing, supply chain, sales and, in some industries, legal and compliance. Depending on the size of his organization, a marketing manager may also oversee a team of junior marketing professionals. Production Officer A production manager is involved with the planning, coordination and control of manufacturing processes. A production manager ensures that goods and services are produced efficiently. They ensure the correct amount is produced at the right cost and at the right level of quality.
Account Officer The main responsibility of an accountant officer is that it keep all the record of the business transaction .he provide accurate and satisfactory data when it needed for the top management accountant keep the chronological record of all the transaction.
