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Business Plan: Task 3 (Operation) (Role of Quality Control (Financial…
Business Plan: Task 3 (Operation)
Inventory
Raw Material
Resources
Water
Electricity
Food ingredients
Equipment and machinery
Purpose
Storage
Hygiene
Cook, preparations and sales
Advertising
Inventory Management
Minimize the chances for being under supply nor over supply
Outlines and controls the non capitalised assets
Purchasing policies
Warehouse
Order time
Weekly
Topping, milk, eggs, butter
Monthly
flour, oil, sugar, salt, yeast
Two fridges are placed in the food truck
Estimated order quantity
Order quantity
Reorder point
Lead time demand + safety stock = reorder point
Daily sales expected: 200 pieces doughnuts
Each doughnut weigh 38 g. So, 38 x 200 x 7 = 53200 lead time of demand doughnut
Therefore, 53200 + 1140 = 54340 g is the point where the stock can sustain the business for the week. This also the point where reorder need to be placed.
Safety stock : Enough to make 30 more doughnuts = 38 g x 30 = 1140 g
Applied to weekly and monthly item
Sustainability Issue
Leftover foods convert to bio-fuel energy
Solar energy to power up electrical appliances
Proper disposal of leftover foods
Bio-degradable plastic bag to replace normal plastic bag
Possible Consideration
Business Expansion and Promotion Methodology
Food Pricing
Product Quality
Location
Region or Community decision
In accordance with the legal operating law to avoid any violation
Choosing multiple locations
Giant Tabuan Jaya
Parked at selected parking lot near entrance to attract individuals who are strolling around in that area
Satok Food Truck Stop and Esplanade Waterfront Kuching
Places of attraction for both tourist and families at night due to strategic location and beautiful sceneries
Mobility: Drive around to various locations
Acquire new customers
Create an awareness of the brand among a wider audiences
Plan strategies to attract customers
Set up seats and tables outside food truck
Set up activities that can attract customers attention
Set up advertising banners
Not putting truck near to high market competitors
Layout of Food Truck (NorthWest Mobile Kitchens 2018)
External view
Serving windows dimension: 3 ft x 4 ft
Kitchen cab's dimension: 18 ft x 90 in
Side view
Entry doors dimension: 48 in x 80 in
Top View
Kitchen interior's dimension: 18 ft x 93 in
Role of Quality Control
Hygiene
Appearance and attractiveness
Send the food truck to carwash
Clean workspace
Employee empowerment
Getting employees involved in product and process improvement as 85% of quality problems are due to process and materials
Reward to staff
Putting trust on the team
Deepen responsibility for employee
Staff etiquette
Staff training
Storage and Packaging
Easy access to raw materials such as flour and oil
Inspection
The doughnut meeting the requirements standard
Monitor food processing
Processing method
Quality of preparation of process
Prepared material will be stored
Financial Benchmarking
Payroll cost
Should not exceed 35% of total sales
Part time and full time worker are paid differently
Training cost
All the necessary cost on taking full time worker
Food cost
Food cost should less than 35% of food sales
Beverage cost
Increase quantity of favourite beverage
Opening cost
Just in Time (JIT)
Set maximum raw materials needed per day
Count the balance (at the end of the day) to be carry forward the next day
Quality of development
House of quality
Process
Process strategy (volume and variety)
Mass customization
Product focus
Delivery of product with high variety high volume
Repetitive focus
Process focus (initial stage)
Delivery of product with high variety and low volume
Trained workers.
Efficient equipment
Efficient preparation time
Delivery of doughnut to customers on time
Doughnuts are carefully preserved
Production process and flowchart
Refer to appendix
Production level (capacity) and outsourcing
Made or buy decision
Canned drinks and raw materials are bought directly from the suppliers
Equipment and facilities
Doughnut fridge, fridge
Food truck
Fryer
Double sink, hand sink
Generator