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Assignment 02M Jobayair Ibna Rafiq I.D: 063 189 030FIN 470.1 Prepared for: M. AhsanurRahim (ARM) 05 th Oct.2010

Rankingaccordingto risk

Steps & Descriptions Best outcome Moderateoutcome

Worst outcome

1 Sales*500 gram packet at 150taka each packet*1kg packet at 270 takaeach packet

Prompt sales andcollection, no bad debt, strongaccountreceivablemanagement,capture mostmarket share,lower lead time

Some bad debt, but still covered by reserve for bad debt,increasing salevery slowly fromtime to time,accepted somecredit terms bycustomers

Huge bad debtand no reservefor bad debt,weak accountreceivablemanagement

2 Packing Stage

PPMMetal detectionStackersFeeding chuteHorizontal flow fromwrapCream sandwichingWrapper PrintingCarton sealing

Good looking

durable colorful packing,successfulresearch on

packing attractedto all agecustomer, able torecycle of

packing

Packing only for

coping situationnot having goodquality and notwell durable andsusceptible todifficult situation

Bad quality

packing that cantear duringsupplying of goods, physicaldamage of

product due to bad quality packing.

3 Pre Mixing Stage

Ingredients AdditionSugar solutionMilk solutionPreparation of Flour FatAmmoniaAdditivesFlour sifters sugar grinders

Get all the

materials incheap price, easyto get materials,available supplychain, hygienicmaterials, nocarrying cost,minimal orderingcost

Frequent

fluctuation of price of materials but still possiblein achieving

profit, tricky toset price due tofluctuation

Continual

upwardmovement of price of everymaterial, higher cost of inventory,difficult to reachcost of

production

4 Mixing Stage

Mixer timeWater CreamingDough consistencyBiscuit grinders

Balance in

mixing of allmaterials thatgive perfectflavor and taste,experiencemixing worker

Little imbalance

in mixing whichis not susceptibleand still possibleto marketing

Spoilage in time

mixing byexcessive use of any materialrather than

balancing of allmaterials

5 Forming StageLaminator

Best lookingdesigning,

Cuttingunkemptly not

Worst designing,improper size,

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Assignment 02M Jobayair Ibna Rafiq I.D: 063 189 030FIN 470.1 Prepared for: M. AhsanurRahim (ARM) 05 th Oct.2010

Gauge rollsSheet reductionCutter

MouldersShape & size of dough piece

cutting andmaking shapeand size

according tolocal demand,cost effectivedesign

having perfectshape for somematerials but still

marketable

shape, cutting ineach item, unableto marketing,

6 Baking StageBaking ovenBaking timeTemperatureBurnersSteam extractionOven output

No spoilage andacute perfectionwhen baking,lower bakingtime,

Moderate perfection andsome spoilageswhich areacceptable

Worst situationand hugespoilage,inefficientemployees in

baking

7 Cooling StageCooling timeCooling conveyor

Properly cooling by moderncooling machine,reducing coolingtime and best

piece of biscuit

Needcontemporarycooling machineto reduce coolingtime, gettingefficient workersin cooling

Wrapping beforecooling finished,so rotten all the

product, notfollowed coolingstage