BUSINESS PLAN FOR BAKERY

Business Plan for Bakery

Business Plan for Bakery

Objectives of Business

To assure quality, the nourishment constructing commerce benefits in particular three internationally acknowledged value promise (QA) schemes, i.e. Hazard investigation Critical command Points (HACCP), International administration for Standardisation (ISO), and British Retail Consortium (BRC), and less often the concept of total value administration (TQM). adept I shows that these QA systems and the TQM notion differ in aim, method, evaluation, and assessment.

HACCP aims to guarantee the output of protected nourishment products by recognising and commanding the critical output steps (Leaper, 1997; NACMCF, 1998). It utilises a methodical approach (i.e. aplan of steps) to the identification, evaluation, and command of those steps in nourishment manufacturing that are critical to nourishment safety. It is focused on technological facets of the prime process. HACCP is encompassed in the Hygiene of nourishment Directive 93/43/EEC. Based on HACCP values, Hygiene ciphers have been evolved which aim to guarantee the production of protected nourishment products for non-industrial companies.

ISO aims to accomplish uniformity in products and/or services, and to prevent mechanical obstacles to trade all through the world. It requires the establishment of all undertakings and management in methods, which should be pursued by ensuring clear assignment of responsibilities and authority. ISO 9001:2000 aims to accomplish customer satisfaction by gathering customer requirements, to advance the system relentlessly and to avert nonconformity in goods and/or services (ISO, 1999a). ISO is a checklist to guarantee managerial facets (Hoogland et al., 1998).

Employees to be hired

A hot bread shop could be started by an owner/manager, baker, two production assistants and two sales personnel.

Position

Main Responsibility

Monthly Salary

Owner/Manager

Manage business- decide products and prices, supervise all staff, keep records.

1200

Baker

Organise & supervise production

1000

Production assistants (2)

Assist baker

400

Sales personnel (2)

Sell & consign completed product

400

Total Monthly staff cost

3000

Business undertakings and goods offered

A hot bread shop will require a building of approximately 60-80 square metres floor space. This should be set up in an area that has high customer traffic to ensure you can sell the required amount of product each day. The building should also have hot water, phone and three phase power.

Try and select a building which already conforms to your specifications and will not require extensive repairs or renovations. You should not spend more than K5,000 on preparing the premises for the new business.

While each business will be different, a suggested plant layout has been included in the brochure section of this guide. The nourishment groundwork locality must be clean and hygienic. This should include fly screening on all windows, proper flooring, finished ceilings etc.

Marketing Technique

The aim of this study was to identify performance measurement signs for an instrument that assesses effectiveness of nourishment quality schemes. The evolved identification method disclosed 28 appropriate indicators that measure presentation of output value, value administration, and framework components in the bakery sector. The signs were relevant and comprehensible, but were not all available among the researched ...