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Conducting a feasibility study, GROUP 9 AMIRUL UMAR BIN MUHAMED FADZIL…

- - - - Calculate the amount of each ingredient for formulation
      - Calculate the amount of losses that can be expected during preparation
    - - Once a formulation has been successfully developed
        
        Great care is needed to ensure that it is made in exactly the same way on every occasion
        
        Requires trained staff for the implementation of quality assurance procedures
    - - Way to reduce losses
        
        Contracts with reliable suppliers help to ensure lower levels of poor quality raw materials
        
        Well-managed processing operation will provide good quality assurance procedures
  - - - The decisions on equipment requirements are also influenced by:
      - the cost and availability of machinery
      - the availability of people who are skilled in
      - maintenance and repair
      - the availability and cost of spare parts and
      - the possibilities of local equipment fabrication.
- - - - definition: Out of total purchases of a customer of a product or service, what percentage goes to a company defines its market share.
      - often difficult to estimate a realistic market share and the figure depends on a large number of variables.
    - - Factor: appearance, quality of foods, profit margin and level of service that they offer to retailers and with special offers or incentives to customers
      - SWOT analysis can helps new entrepreneurs assess each of the factors when deciding what the competition is and how to deal with it.
- - - - The amount of money that is needed
        
        to buy the facilities and equipment
        
        to register and licence the business
        
        get the necessary hygiene certificates
    - - the costs of raw materials, packaging, staff training, product promotion
      - made before the business begins to generate income from sales of the product
  - - - Fixed Costs
        
        Expenses that have to be paid even if no production takes place
      - Variable Costs
        
        Expenses that depend on the amount of food that is produced
  - - - Set price to compare existing product
      - Based on production costs
    - - calculate the contribution for variable costs per pack
      - subtract the value obtained from the sale price to obtain the 'unit contribution'
      - calculate the total fixed costs per year
      - divide the fixed costs by the unit contribution
  - - - Repeat calculation of monthly gross profit for one to three years
  - - - reference material that can be used to plan long term
      - he plan can be regularly consulted
      - the document helps the entrepreneur to clarify ideas
      - makes the entrepreneur feel more confident about success
      - the findings can be set out in a clear and logical way