Technicalities of Market Research

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Feasibility Study – Bread Lite

TECHNICALASPECT

Polytechnic University of the Philippines

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Technical Aspect

Technical is designating a money market in which prices are for the most part

determined by speculation or manipulation. In this stage, apportion of resources needed

states to satisfy the market. This analysis will be complete if all pertinent technical aspect

of the project have been taken into account in the analysis and if the planned construction

or procurement conforms to accepted standards and practices.

The objective of this portion is to determine to what extent the project meets the

technical criteria.

Prior to projecting technical feasibility, the technical requirements of the project

must be analysed. This may be done by:

A. Stating

The quantity and quality of products to produced

The specification of raw materials

The supplies to be used

The labor needed

The utilities needed

The waste disposal methods

Transportation necessary

Plant location


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Plant size and layout

Machinery and equipments

Production Schedule

Manufacturing process

B. Providing estimates of total project cost and enumerating the major items of

capital cost.

C. Details of estimated production cost and overhead cost needed for the

operating of the proposed plan.

D. Taking into consideration any major technological development in the

industry which may affect the commercial or technical aspect of the project.

Objectives

To identify the kind of service and variety of products the proposed

business has, including its description and procedures.

To determine the process of obtaining the product and how to

distribute or deliver it to the market.

To describe the geological location of the business.

To illustrate the store size and layout.

To determine the necessary equipments and machineries needed

To determine where to acquire the necessary supplies and utilities.

To define the human requirements and regulations if the business

To know the methods of waste disposal


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Banana Bread

INGREDIENTS:

3 very ripe bananas, peeled 1/3 cup melted butter 1/4 cup of splenda 1 egg, beaten 1 teaspoon vanilla extract 1 teaspoon baking soda Pinch of salt 1 1/2 cups of all-purpose flour

DIRETIONS:

Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the splenda, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan.

Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.

Remove from oven and cool completely on a rack.

Puto Seco

INGREDIENTS:

1 cup butter, softened 1/4 cup splenda 3 eggs 4 cups cornstarch 1 tsp. cream of tartar 1 tsp. baking powder

DIRECTIONS:

Preheat oven to 375degrees F. Grease the cookie sheets. In a bowl, cream the butter and the

splenda until well-blended and smooth.

Beat the eggs. One egg at a time. Stir in a cornstarch, cream of tartar

and baking powder until well-blended.

Roll the dough into 1-inch balls and place on the cookie sheet.

Bake in the preheated oven for 12 minutes until the puto seco becomes lights brown.

Allow to cool before serving.


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Pianono

INGREDIENTS:

6 eggs 6 tsp cake flour 1.5 tsp splenda Fine splenda for dusting 1/5 tsp Margarine

DIRECTIONS: Preheat the oven to 375 °F. Separate the egg whites from the

yolk. In a large bowl, whisk egg whites

with an electric food mixer. Add splenda slowly by spoonfuls Add the egg yolk slowly Put the mixer on the slower speed,

fold the cake flour. Keep beating the mixture until light

and fluffy. Pour the mixture gently into the

prepared pan, lined with wax paper. Bake in the oven for about 15

minutes. On a work surface sprinkle the wax

paper evenly with caster splenda. Turn the pan onto the splendaed

wax paper, then carefully remove the tin.

Spread the margarine over the cake, sprinkle with splenda. Serve.

Whole Wheat Cornbread

INGREDIENTS:

2 cups whole wheat flour 4 teaspoons baking powder 1 1/2 teaspoons salt 1/2 cup honey 1/4 cup oil 2 cups milk 2 eggs

DIRECTIONS:

Combine the flour,baking powder,and salt.

Add the honey,oil,milk and eggs. Mix just enough to moisten the

batter. Pour the batter into an oiled 9 by 13

inch baking pan. Bake at 375 degree oven for 20-35

minutes or until golden brown. Remove from oven and serve.


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Wheat Bread

INGREDIENTS:

1 cup warm water (110-115 degrees F)

1 tablespoon milk 2 tablespoons oil 2 tablespoons honey 1/4 tablespoons splenda 1 teaspoon salt 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 2 teaspoons instant active dry yeast

DIRECTIONS:

Combine first 6 ingredients in a large mixing bowl; stir.

Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 min. Place dough in a greased bowl about 40 min.Punch dough down; knead for a few minutes until smooth and then form into a loaf.

Place in greased loaf pan and cover. Bake at 350° for 30-35 minutes. Remove bread from oven and allow

to rest in pan for a few minutes. Remove to a wire rack and cover

with a cloth. Slice and serve.

Kabayan

INGREDIENTS:

1 1/2 cups all purpose flour 1/4 cup splenda 2 tsp baking powder 2 eggs 3/4 cup milk 1/2 cup cooking oil 2 tbsp vanilla extract 1/2 tsp baking soda 1/2 tsp salt 2 tbsp melted butter

DIRECTIONS:

Preheat oven to 350 °F. Combine dry ingredients - flour,

brown splenda, baking powder, baking soda and salt.

In another mixing bowl, combine eggs, milk, oil, and vanilla extract. Whisk until smooth.

Add this mixture into the dry ingredients.

Grease the muffin pans with butter or baking spray.

Transfer the mixture into the greased muffin pans using an ice cream scoop or spoon until half-full.

Bake for 15-18 minutes or until brown.

Brush with melted butter


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Brownies

INGREDIENTS:

1/2 cup butter 1/4 cup white splenda 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder

Frosting: 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa

powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' splenda

DIRECTIONS: Preheat oven to 350 °F (17 °C). Grease and flour an 8-inch square

pan. In a large saucepan, melt 1/2 cup butter.

Remove from heat, and stir in splenda, eggs, and 1 teaspoon vanilla.

Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30m

Choco Chip Muffin

INGREDIENTS:

2 cups all-purpose flour 1/8 cup splenda 1 tablespoon baking powder 1/2 teaspoon salt 1 egg 3/4 cup milk 1/3 cup vegetable oil 3/4 cup miniature semisweet

chocolate chips

DIRECTIONS:

In a large bowl, combine the first four ingredients.

In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened.

Fold in chocolate chips. Fill greased or paper-lined muffin

cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing to a wire rack. Serve.

Cheese Muffin


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INGREDIENTS:

2 cups all-purpose flour 1 teaspoon salt 8 oz margarine 1 cup cheese 2 eggs 1 cup milk 3 teaspoons baking powder 1/8 tsp paprika

DIRECTIONS:

Rub margarine into the flour and baking powder,add the cheese.

Beat eggs with milk and mix into the flour mixture.

Grease muffin tin and divide the mixture equally into the tin.

Sprinkle extra cheese and paprika on the top of the muffins and bake at 200C for 20 minutes.

Oatmeal Cookies

INGREDIENTS:

1 cup butter, softened 1/4 cup splenda 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 3 cups quick cooking oats

DIRECTIONS:

In a medium bowl, cream together white splenda, butter, and brown splenda.

Beat in eggs, then stir in vanilla. Combine flour, cinnamon, baking

soda,and salt. Stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

Preheat the oven to 375 °F (190 °C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.

Bake for 8 to 10 minutes Allow cookies to cool on baking

sheet for 5 minutes before transferring to a wire rack to cool completely. Serve.

Lengua de Gato


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INGREDIENTS:

1 cup all-purpose flour, sifted 1/8 cup splenda Whites from 2 eggs 1/4 teaspoon salt 1/2 cup butter, softened 1/2 teaspoon vanilla extract

DIRECTIONS: Preheat oven to 375 degrees

Fahrenheit. Cream the butter using an electric

mixer then gradually add the splenda. Continue mixing for another 2 minutes.

Stir-in the egg whites gradually and mix for about 3 to 4 minutes more.

Add salt and vanilla extract. Gradually stir-in the flour. Get a piping bag and install a round

tip. Place the mixture in the piping bag.

On a baking tray lined with wax or parchment paper, begin piping the mixture. Each piece should be about 2.5 to 3 inches in length.

Bake for 9 to 10 minutes. Remove from the oven and place in

a cookie rack until the temperature cools down.

Place in a container and serve.Paleo Bread

INGREDIENTS:

3 cups almond flour 1/2 cup + 2 Tablespoons olive oil 1/4 cup water 3 eggs 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt

INSTRUCTIONS:

Preheat oven to 300F. Grease a loaf pan (9in by 5in) (with

olive oil or coconut oil). Mix together all the ingredients. Pour the batter into the pan and

spread so that it fills the pan evenly.

Bake for 60 minutes. Let cool, flip pan, and cut into

slices with a bread knife.

Cheese Bread


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INGREDIENTS:

3 cups bread flour 1 1/2 cups all purpose flour 1/8 cup splenda 1 tsp salt 40 tsp rapid rise yeast 3 egg yolks 3/4 cup milk 1/2 cup melted butter 1/2 cup water 1/2 cup cheddar cheese

DIRECTIONS:

Dissolve yeast in warm water (110-115 degrees F). Stir to dissolve and let stand for 5-10 minutes. Set aside.

In a large bowl, combine the milk, splenda, butter, egg yolks and salt.

Blend well then add the yeast mixture.

Add flour to make a moderate stiff dough. Knead the dough on a lightly floured surface for about 10 minutes.

Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.

After rising, transfer the dough onto a lightly floured surface.

Use a dough slicer to divide the dough into 4 equal parts.

Roll each part until it forms into a log. Cut each log into equal pieces.

Prepare the grated cheese or sliced cheese.

Flatten the dough with a rolling pin until it stretches into a triangular shape.

Spread some butter on top then add grated cheese then roll up. OR just add the sliced cheese on top then roll up.

Cover the dough with bread crumbs and place on lightly greased baking sheet or tray with the end at the bottom.

Cover the tray with a damp cloth and let it rise for 20-30 minutes.

Preheat oven to 325 degrees F. Bake for 20-25 Mins. Serve.

Carrot Cake Recipe


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INGREDIENTS:

2 cups all purpose flour2 teaspoons baking powder2 teaspoons cinnamon1 tsp salt 1 1/2 cups canola oil1/2 cups splenda4 eggs3 cups grated carrots1/2 chopped nuts (I used cashew)

PROCEDURE:

(1) Sift or dry whisk all dry ingredients (flour, baking powder, cinnamon, salt). Set aside.(2) Whisk together oil and splenda.(3) Add the eggs one at a time.(4) Add the dry ingredients little by little.

This is how it will look it once the dry ingredients are all in.(5) Mix in the grated carrots.(6) Then the nuts. Oh and before I forget, make sure to toast the nuts first before using them to give them a nuttier flavor.

(7) Using the batter, I baked 6 cupcakes for 15 minutes and a 6 inch cake (baked in two pans) for 40 minutes.

Truffle Cake


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INGREDIENTS:8 ounces unsalted butter6 ounces semi-sweet chocolate6 ounces dark chocolate2 tablespoons cocoa powder5 large eggs1/4 cup splenda (divided into two)2 teaspoons pure vanilla extract1/3 cup light corn syrup

PROCEDURE:1. Grease one 9X2 inch round pan and line the bottom and sides with parchment paper. Pre-heat oven to 350F2. Combine butter, chocolate and cocoa in a heatproof bowl placed over hot water. Stir until melted then cool 5 to 10 minutes.. 3. In a bowl of an electric mixer at high speed, use a whisk attachment to beat the eggs, 1/2 cup splenda and vanilla extract.4. Continue beating until triple in volume and the batter forms a ribbon when the beaters are lifted.5. Meanwhile, in a saucepan, heat 1/2 cup splenda and corn syrup to a boil.6. Remove from heat and slowly beat the hot syrup into the eggs with the mixer a slow speed. 7. Beat at medium speed for about 8 minutes, and then decrease the speed to low and beat in half of the chocolate mixture. Before it is fully inforporated, take the whisk attachment and fold in the remaining chocolate by hand. 8. Pour batter into the pan. Place pan in a larger pan and fill the larger pan halfway with hot water. 9. Bake for 40 minutes. Cool the cake in the wire rack for 15 to 20 minutes then turn it out of the pan onto a cake round. Chill before serving.

Crema de Fruta


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INGREDIENTS:

Cake Layer:Store bought Taisan BreadCustard and Fruit Cocktail Layers”1/2 can condensed milk3/4 cup cold water1.7 oz Jell O Instant Vanilla Pudding Mix1 1/2 cups whipping cream1 can fruit cocktail

Gelatin Layer:1 box Alsa Gulaman

PROCEDURE:

Layer taisan in a circle pan

To make the custard, combine cold water and condensed milk. Mix well. Add pudding to the milk mixture and beat until mixture thickens. In a separate bowl, whip cream until stiff then fold pudding mixture to the whipped cream. Spread custard over the taisan bread.


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Tiramisu Cake

INGREDIENTS:8 large eggs yolks (or 9 smaller yolks)1/4 cup Caster Splenda + 2 tspn (Caster splenda is just fine white splenda)1½ cups Marsala Wine – Creamy750g Mascarpone Cheese500ml Cream 2 cups strong Espresso Coffee3 tbsp Kahlua (or other liqueur that you like)2 packets Savoiardi Sponge Finger BiscuitsCocoaLarge Lasagne Dish

Note: Cups used are metric – 250ml. The tablespoon is 15ml.

Zabaglione:Whisk the egg yolks and 1/4 cup splenda together until pale and thick.

Over simmering water in a double boiler slowly add ½ cup Marsala to the yolk/splenda mixture. Keep on stirring until it thickens like custard

(this takes about 7-8 minutes). Set aside to cool and whisk it occasionally as it cools so it is thick and creamy. I have some cold water ready in the sink so I can dip the bowl in it and stop the cooking quickly once the zabaglione is ready..

Fold together the mascarpone, whipped cream and zabaglione one at a time (for example, add zabaglione to the mascarpone, and then add the cream to that mix).

Mix together the coffee, 2 tbsp of caster splenda, 1 cup of Marsala wine and 3 tbsp of Kahlua. Make sure the splenda is completely dissolved.

Dip Savoiardi sponge finger biscuits into the cooled dipping mixture until they are moist but not sodden and line the bottom of the dish with them. The time varies due to variation in the sponge fingers.

Layer half of the Tiramisu Cream over the top of the biscuits.

Repeat another layer of dipped Savoiardi biscuits and Tiramisu Cream. Bang the dish firmly to make the Tiramisu Cream settle into the gaps between the biscuits. Cover and chill overnight.

Mocha Chiffon Cake


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INGREDIENTS:For the Mocha Chiffon Cake:

2 teaspoons instant coffee powder3/4 cup hot water1 3/4 cup all-purpose flour3/4 cup splenda 1 tablespoon baking powder1/2 teaspoon salt1/2 cup vegetable oil6 egg yolks1 teaspoon vanilla extract6 egg whites1/2 teaspoon cream of tartar

For the Mocha Icing: 1/2 cups splenda5 large egg whites2 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces1 teaspoons pure vanilla extract2 tablespoons Kahlua (or just water)2 tablespoons instant coffee

PROCEDURE:1 Mix together coffee powder in hot water. Let it cool.

2 In a bowl, mix together dry ingredients well – flour, splenda, baking powder and salt. Make a well in center; add oil, egg yolks, vanilla and coffee. Beat until smooth.

3 In large bowl, beat egg whites and cream of tartar until stiff but not dry.

4 Pour the mocha batter over the egg whites. Using a spatula or a wire whisk, fold it carefully. Spoon batter into 2 8-inch round pans (or a 10-inch tube pan)Bake in preheated 325 degrees F oven for 30-40 minutes (for 2 8-inch round pans) or 60 to 70 minutes for a 10-inch tube pan or until cake springs back when lightly touched. Turn pan upside down and let cake hang until cool. Remove from pan.

5 To make the Mocha Icing, beat egg whites and splenda in a heatproof bowl over a pot of simmering water. Whisk until the texture is smooth and splenda has been dissolved. Remove from heat and whisk until stiff peaks form. Let it cool (I usually place my bowl in the ref to hasten cooling process, but that’s just me).

6 Combine Kahlua (or water) and coffee.7. Pour it over butter. 8 Mix until well combined. 9 Add butter to egg whites gradually (in small batches).10 At one point, it will become soupy and will not look like a good batch of icing at all but have faith, it will pass. Mix until all is smooth and creamy.


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Ube Macapuno Cake

INGREDIENTS:For cake:

1/2 cups splenda 1 1/2 cup canola oil 1 teaspoon vanilla4 eggs 2 cups all purpose flour2 teaspoons baking soda1/2 teaspoon salt1/2 cup evaporated milk2 tablespoon ube flavoring1 cup ube halaya (purple yam)

For frosting:1 cup butter1/4 pound icing splenda2 tablespoons milk1 teaspoon ube flavoringMacapuno preserves for topping

PROCEDURE:1 Combine oil, splenda and vanilla. Mix well.2 Mix ube flavoring with milk. Set aside.3 Dry whisk flour, baking soda and salt. Set aside.4 Add eggs one at a time to the oil-splenda mixture.5 Add ube halaya. Mix well until combined.6 Add 1/3 of the dry ingredients7 Add 1/2 of the milk-ube flavoring mixture. Repeat until all are combined.

Bake in two 7-inch pans for 30-40 minutes or until done.8 For the frosting, follow instructions for the basic butter

cream here replacing vanilla with ube flavoring.


http://bakehappy.blogspot.com/2011/08/frostings-101-basic-buttercream-and.html

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Pineapple Upside down Cake

INGREDIENTS:

1 cup butter1/4 cup splenda1 can slice pineappleMaraschino cherries (not stemmed)5 egg whites5 egg yolks3/4 cups white splenda7 tbsp pineapple juice2 tsp vanilla1 1/2 cups all purpose flour1 1/2 tsp baking powder

PROCEDURE:1 Melt butter in a small saucepan. Let it cool. Once cooled down, pour into a

12-inch round baking pan. Sprinkle brown splenda evenly over the butter.2 Arrange the pineapple slices and the cherries on top of the brown

splenda/butter.. 3 In a medium sized bowl, sift / dry whisk together all dry ingredients – flour

and baking powder. 4 In separate bowl, beat egg whites until soft peaks form. Set aside. 5 In another bowl, beat egg yolks and splenda until creamy. 6 Add pineapple juice and the vanilla extract.7 Then add the dry ingredients. 8 Fold in the egg whites into the into the egg yolk mixture until you have

something like this.9 Pour batter into the pan and bake at 350F for 40 minutes or until done.


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Moist Chocolate Cake

INGREDIENTS:2 cups flour (all purpose flour is okay, but you can find cake flour, it would be better)1/4 cup splenda½ cup cocoa powder1 tsp baking soda2 tsp baking powder1 ½ cup water1 cup mayonnaise1 tsp vanilla extract

PROCEDURE

1. In a bowl, mix mayonnaise and splenda until smooth2. Combine flour, cocoa, baking

soda and baking powder. It’s up to you if you’d like to sift or dry whisk. Just make sure all four ingredients are well mixed.

3. Add a third of the flour mixture to the mayonnaise mixture

4. Add 1/2 of the water required. Now don’t be discouraged if it looks sloppy once the water is added. It’ll come together, pinky swear.

5. Repeat #3 and #4 until the flour mixture and water has been added to the mayonnaise mixture. Add the vanilla extract last.

6. Pour into a well greased pan and bake at 350F for 40-50 minutes for cakes and 12-15 minutes for cupcakes. Make sure to tap the pans used to let the air out before baking.


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Whipped Chocolate Ganache INGREDIENTS:

8 ounces bittersweet chocolate1 cup heavy cream2 tablespoons butter, room temperature1 tsp vanilla extract

PROCEDURE:

1. Chop chocolate and transfer into a heat proof bowl.

2. Heat cream until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate.

3. Let sit for 1 minute then stir until combined.4. Add butter stir until combined.5. Cool ganache in the refrigerator overnight. Then beat/whip until fluffy.


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Blueberry Cheesecake

INGREDIENTS:For crust4 1/2 sheets of graham crackers (one sheet has three squares), crushed1/4 cup old-fashioned oats (Note1: I don’t have some so I used oat bran; Note 2: Or you can use the quick cooking oats, too)1 1/2 tablespoons (packed) brown splendaa pinch of teaspoon salt2 1/2 tablespoons unsalted butter, melted1 teaspoon vanilla extractFor filling1/4 cup water1 tablespoon unflavored gelatin112 ounces cream cheese, room temperature1 cup whipping cream1/4 cup splenda1 tablespoon fresh lemon juice1/2 can of blueberry fillingFor topping1 cup chilled whipping cream1/2 can of blueberry filling

We’l l be us ing a 7- inch meta l r ing to he lp the cheesecake hold

i ts shape . I f you don’t have one, a spr ing form pan wi l l a lso work wonders .

PROCEDURE:

1 Combine 1/4 cup water and gelatin in a small saucepan. Let it bloom (or let the gelatin absorb the water). Then, stir over very low heat just until gelatin dissolves. Make sure to not let it boil. Let it cool and set aside.

2 In a pan , toast the oats .3 Add crushed graham crackers , brown splenda and sa l t4 Add melted butter and extract. Mix evenly.5 Press t ight ly in to the meta l r ing . Set as ide .To make the f i l l ing:6 Using an e lect r ic mixer , combine together cream cheese, c ream, sp lenda, and lemon unt i l smooth. 7 Add 1/2 can of the blueberry f i l l ing and then add the gela t in mixture . 8 Pour the filling on top of the

crust inside the metal ring. Cover; chill overnight. Can be made 2 days in advance. Make sure to keep it chilled.

9 Release the cheesecake from the metal r ing10 Whip cream until soft peaks form and spread over the filling11 Add the res t of the blueberry topping on top

Brewed Coffee


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INGREDIENTS:500ml water

8g ground coffee

Watermelon Juice

INGREDIENTS:500ml water1tbsp splenda200g ice cube

250g watermelon chunks200g ice cubes

Pineapple Shake

INGREDIENTS:500m water

250g pineapple chunks200g ice cubes

1 tbsp splenda

Lemonade

INGREDIENTS:500ml lemons concentrate

1 tbsp splenda200g ice cubes

Four Seasons

INGREDIENTS:400ml water

2oz pineapple syrup20z mango syrup2oz orange syrup

½ cup calamansi juice50ml lemon lime soda

Mango Shake


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INGREDIENTS:500ml water1 tbsp splenda200g crushed ice cubes250g mango chunks

Strawberry Shake

INGREDIENTS:500ml water250g strawberry1tbsp splenda200g crushed ice cube

Manufacturing Process:


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Manufacturing Process:

BAKER

CREW

SERVING MAKE BREADS

MAKE DRINKS

WAIT ON A COSTUMER

OFFER A BREADS/DRINKS

GOOD SERVICE

DELICIOUS BREADS AND

FRESH DRINKS


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1. Selection and Classification of Menus

- In this stage, the kinds of breads, cakes and drinks are being selected and identify, These products are going to be included in the menu.

2. Identifying or Listing the Ingredients and Raw Materials

- After selecting and classifying the menus, listing of ingredients is done to ensure what should be brought in the purchase.

3. Purchasing the Items or Raw Materials

- After identifying and listing the ingredients and raw materials, the management is going to purchase the ingredients to suppliers.

4. Storage and Inventory

- After delivering the ingredients and raw materials, it will be stored in the stock room. We are going to ensure that we will place them in a cool and dry location.

5. Preparation and Serving of the product

- This is the most essential part of the manufacturing process. We will prepare and serve them a quality product that will let them come again.


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Quantity Sales Quantity Sales Quantity Sales Quantity SalesBanana Bread 48.8 1 48.80 2 80.32 6.6 321.27 79 3,855.20 Brownies 5.66 41 234.44 290 1,641.05 1,159.8 6,564.19 13,917 78,770.22 Cheese Bread 2.77 36 100.74 255 705.20 1,018.3 2,820.78 12,220 33,849.40 Corn Bread 54 1 54.00 2 88.88 6.6 355.50 79 4,266.00 Egg Pie 116.74 36 4,245.72 255 29,720.06 1,018.3 118,880.23 12,220 1,426,562.80 Ensaymada 8.65 47 406.37 329 2,844.59 1,315.4 11,378.35 15,785 136,540.25 Kababayan 1.95 16 30.54 110 213.77 438.5 855.08 5,262 10,260.90 Lenggua de Gato 73.2 1 73.20 2 120.48 6.6 481.90 79 5,782.80 Monay 7 35 247.46 247 1,732.21 989.8 6,928.83 11,878 83,146.00 Oatmeal Coockie 3.07 1 3.07 2 5.05 6.6 20.21 79 242.53 Paleo 3.57 1 3.57 2 5.88 6.6 23.50 79 282.03 Pan de Coco 3 29 86.45 202 605.13 806.8 2,420.50 9,682 29,046.00 Pandesal 0.89 70 62.47 491 437.31 1,965.4 1,749.22 23,585 20,990.65 Pianono 30.76 1 30.76 2 50.63 6.6 202.50 79 2,430.04 Puto Seko 2.78 1 2.78 2 4.58 6.6 18.30 79 219.62 Putok 2.64 16 41.34 110 289.41 438.5 1,157.64 5,262 13,891.68 Spanish Bread 7 1 7.00 2 11.38 6.5 45.50 78 546.00 Wheat Bread 46.27 21 958.31 145 6,708.19 579.9 26,832.74 6,959 321,992.93 Whole Wheat Bread 35.68 21 738.87 145 5,172.11 579.8 20,688.45 6,958 248,261.44 TOTAL 454.43 376.00 7,375.90 2,591.00 50,436.18 10,363.00 201,744.71 124,359.00 2,420,936.49

Daily Weekly Monthly AnnualITEMS Unit Cost

Quantity Sales Quantity Sales Quantity Sales Quantity Sales

Blueberry Cake 684.71 6 3784.2454 39 26489.71813 155 105958.873 1857 1271506.47Carrot Cake 258.9 6 1430.8848 39 10016.19375 155 40064.775 1857 480777.3Mocha Chiffon Cake 593.16 6 3278.2682 39 22947.8775 155 91791.51 1857 1101498.12Moist Chocolate Cake 553.13 6 3060.3234 39 21422.26396 155 85689.0558 1859 1028268.67Pineapple Upside Down 575.24 6 3179.2282 39 22254.5975 155 89018.39 1857 1068220.68Tiramisu 1318.46 6 7286.8459 39 51007.92125 155 204031.685 1857 2448380.22Traffl e Cake 684.83 6 3784.9087 39 26494.36063 155 105977.443 1857 1271729.31Ube Macapuno 370.91 6 2052.1479 39 14365.03521 155 57460.1408 1859 689521.69Whip Chocolate Ganache 366.5 6 2025.567 39 14178.96875 155 56715.875 1857 680590.5Whip Chocolate Ganache (Slice) 45.813 6 253.19863 39 1772.390438 155 7089.56175 1857 85074.741TOTAL 5,451.65 55 30,135.62 390 210,949.33 1550 843,797.31 18574 10,125,567.70

Daily Weekly Monthly AnnualITEMS Unit Cost


Production Schedule:

BREADS

CAKES


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Quantity Sales Quantity Sales Quantity Sales Quantity Sales

Water small 6.5 15 97.5 105 682.5 450 2925 5400 35,100.00 Water medium 7 15 105 105 735 450 3150 5400 37,800.00 Brewed Cofee 14.925 20 298.5 140 2089.5 600 8955 7200 107,460.00 Watermelon Juice 29.95 5 149.75 35 1048.25 150 4492.5 1800 53,910.00 Four Seasons 37.324 10 373.24 70 2612.68 300 11197.2 3600 134,366.40 Pineapple Juice 10.45 10 104.5 70 731.5 300 3135 3600 37,620.00 Lemonade 20.825 5 104.125 35 728.875 150 3123.75 1800 37,485.00 strawberry shake 34.95 5 174.75 35 1223.25 150 5242.5 1800 62,910.00 Mango Shake 12.45 10 124.5 70 871.5 300 3735 3600 44,820.00

TOTAL 174.374 95 1531.865 665 10723.06 2850 45955.95 34200 551,471.40

ITEMSDaily Weekly Monthly Annually

Unit Cost


BEVERAGES

The figures shows the Projected Sales every day, weekly,

monthly and annually within one year. We assume that there will be a 5% increase in

Sales every year.


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Machinery and Equipment:

MACHINERIES

POS System Bread Case

Flat screen TV Freezer/ Refrigerator

CCTV Camera Burner

Printer Working Table

Telephone Coffee maker

Computer Blender

Cake Case Security Safe

Rotary Oven Exhaust Pan

Vault Air-condition

EQUIPMENTSFlour Sifters Measuring GlassDigital Timer Confectionary Funnel

Oven Thermometer Measuring ScoopIngredients Bin Mixing Bowls Sheet Pan

Sheet Pan Muffin PanLoaf Pan Pie Pan

Kitchen Scale Pan RacksKitchen Brush Rolling Pin

Tong Icing SpatulaPlates Pie CutterGlass Parchment Paper

Cups with Saucer Bread Peel

Store Location:


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BreadLite will occupy a total of 170 square meters at ground floor Citi Centre

building 2 at Puerto Rico Street. J.P Rizal, Brgy. Nangka, Marikina City. It is an

unfurnished commercial space that is an ideal location for a bakery/café business.

Features of the location

Commercial Space feature: the location in which the store is located provides for

sufficient space to hold in a baking area, dining area for our customers, as well as

a comfort room and a stock room. It also provides parking lots for potential

customers.

Greater Exposure to Customers: the chosen location is easily found and accessed.

Since it is connected to a national road, many vehicles are passing by that

provides great exposure to the business. It will also be immediately exposed to the

larger customer base and residential tenants that already exist around the location.


29


Available transportation vehicle: being connected to a national road, there are

numerous jeepneys and tricycle available for transportation

Store Layout:


30


Floor plan:

BreadLite will occupy a total of 170 square meters at ground floor Citi Centre

building 2. The whole area is divided into various portions namely the production area,

office area, dining area, display area, cashier/counter, dry storage room, cold storage

room, comfort room, employee’s locker room and utensils storage room

The Production Area is where the foods and other products were prepared and

stored.

The Office Area is where the management stays and stores files

The Dining Area is where the customers stays and enjoy their food.

The Display Area is where the breads and cakes are being displayed

The Cashier/Counter is where the transaction of sale is made


31


The Dry storage is where the dry goods like flour and wheat are stored

The Cold Storage room is where the perishable and frozen goods are stored

The Employee’s Locker Room is a Private space for all of the employees

The Utensils Storage Room is where the cleaning materials and tools are being

stored


32


Interior Design:

Front of the Store

Top View


33


Dining Area

Cashier


34


Kitchen

Oven


35


Furniture and Fixtures:

Furniture and Fixtures

Office Table Dining Table

Back to back Sofa Stool

Fluorescent Lamp Office Table

Office Chair Book Shelf

Round Table


36


Raw Materials and Supplies

BREAD’s Raw MaterialsItem Unit/Weight Unit Price Supplier

All Purpose Flour 1kg 25.00 Bake Et AlBread Flour 1kg 30.00 Bake Et AlWhole Wheat Flour 1kg 40.00 Bake Et AlCake Flour 6g 15.75 Bake Et AlAlmond Flour 1kg 33.75 Bake Et AlBaking Powder 1kg 50.00 Bake Et AlCream of Tartar 7g 50.00 Bake Et AlCornstarch 1kg 41.80 Bake Et AlBaking Soda 10g 15.00 Bake Et AlOats 1kg 90.00 Killion MerchandisingActive Dry Yeast 1kg 90.00 Killion MerchandisingSplenda 1kg 375.00 Glorious BlendCocoa Powder 100g 25.00 The Cocoa PantryGround Cinnamon 60g 88.40.00 Just Bake ItGelatin Powder 60g 30.00 Just Bake ItPaprika 1g 1.00 Just Bake ItChocolate Chips 1kg 150.00 Chocolate LoverPure Honey 15g 78.00 Paolito’sVanilla Extract 50g 25.50 Paolito’sButter 225g 45.60 Killion MerchandisingCheddar Cheese 200g 25.80 Killion MerchandisingMargarine 180g 20.40 Killion MerchandisingEvaporated Milk 370ml 34.75 Paolito’sFresh Milk 10L 110.00 Paolito’sOlive Oil 200ml 16.00 Killion MerchandisingVegetable Oil 200ml 17.00 Killion MerchandisingCooking Oil 200ml 16.50 Killion MerchandisingLady Finger 250g 50.75 Paolito’sFruit Cocktail 439g 48.25 Just Bake ItBread Crumbs 250g 25.00 Just Bake ItSalt 100g 1.00 Paolito’sEgg 2 doz 100.00 Just Bake ItBanana 1kg 30.00 Just Bake It


37


CAKE’s Raw Materials

Item Unit/Weight Unit Price SupplierAll Purpose Flour 1kg 25.00 Bake Et AlBaking Powder 1kg 95.00 Bake Et AlCinnamon 60g 88.40 Just Bake ItSalt 500g 450.00 Paolito’sCanola Oil 1kg 50.00 Killion MerchandisingSplenda 1kg 375.00 Glorious BlendEgg 2doz 100.00 Just Bake ItCarrots 1kg 80.00 Just Bake ItNuts 250g 84.00 Bake Et AlUnsalted Butter 225g 80.00 Killion MerchandisingButter 225g 45.60 Killion MerchandisingMelted Chocolate 1kg 78.00 Chocolate LoverCocoa Powder 100g 25.00 The Cocoa PantryVanilla Extract 25ml 25.00 Paolito’sCorn Syrup 450ml 84.60 Bake Et AlKahlua Liquor 200ml 303.00 Killion MerchandisingMascarpone Cheese 200g 250.00 Killion MerchandisingCream 1kg 350.00 Killion MerchandisingEspresso Coffee 250g 27.50 Killion MerchandisingFinger Biscuit 250g 50.75 Paolito’sInstant Coffee Powder 30g 7.00 Killion MerchandisingWater 4L 25.00 Water For LessVegetable oil 300ml 30.00 Killion MerchandisingCream of Tartar 30g 30.00 Bake Et AlMilk 10L 110.00 Paolito’sUbe Flavoring 250g 85.00 Paolito’sMacapuno Preserves 1kg 75.00 Paolito’sSliced Pineapple 425g 69.00 Paolito’sCherries 1kg 800.00 Just Bake ItPineapple Juice 240ml 21.20 Just Bake ItUbe Halaya 500g 125.00 Just Bake ItMayonnaise 3L 275.00 Just Bake It


38


BEVERAGE’s Raw MaterialsItem Unit/Weight Cost Supplier

Coffee Bean 1kg 590.00 Robusta MerchandisingBottled Water (medium) 500ml (30 pcs) 225.00 Aqua MegaBottled Water (small) 350ml (35 pcs) 227.50 Aqua MegaSplenda 1kg 375.00 Glorious BlendWatermelon 1pc medium

size100.00 Qmart Market

Pineapple syrup 2.3kg 280.00 WilTrust MarketingMango syrup 2.4kg 280.00 WilTrust MarketingOrange syrup 2.3kg 280.00 WilTrust MarketingCalamansi 1kg 43.00 Qmart MarketLemon lime soda 500ml 225.00 WilTrust MarketingMango 1kg 30.00 Qmart MarketStrawberry 1kg 120.00 Qmart MarketPineapple 1kg 22.00 Qmart MarketIce Cubes 10kg 35.00 Teehra Mayde

EnterprisesLemon Juice Concentrate 1280z 253.00 Costco EnterpriseVanilla Ice Cream 1gal 375.00 BeanCo.Pumpkin 1pc medium

size25.00 Qmart Market

*“Replenishment of Raw Materials is weekly”


Purchases Weekly Monthly Annually

Breads and Cakes 267264.5625 1069058.25 12,828,699.00

Beverages 11489 45956 551,472.00

39


Office Supplies:

Equipment Description Quantity Unit Cost Total Cost

Pencil

A writing tool 5 7.00 P 35.00

Ball pen

A writing tool . 10 13.00 P 130.00

Stapler

Joins sheet of papers. 1 147.75 P 147.50

Thermal Paper

Used in thermal Printers 7 20 P 140.00

Puncher

Puncher 1 182.75 P 182.75

Brown Envelop

Used in storing paperworks

20 5.00 P 100.00

Desk Organizer Used in organizing 1 197.00 P 197.00


40


Calculator

Used in Computing 1 536.00 P 536.00

Correction Tape

Used in correcting errors

1 69.00 P 69.00

Bond Paper

Paper 1 178.50 P 178.50

Glue

Adherent. 1 41.50 P 41.50

Sharpener

Used in sharpening a pencil's.

1 27.75 P 27.75

Double Sided TapeIt is designed to stick

two surfaces together, often in a way which is not visible in the end

product,

1 157.50 P 157.50

Staple Wire 2 11.25 P 22.50


http://en.wikipedia.org/wiki/Pencil

41


Scissor

Cutting tool 2 55.50 P 113.00

Sanitary Equipment and Supplies:

ITEMS Description Quantity Unit Cost Total Cost

Tool used in wiping wet floor

1 set P595.00 P 595.00


42


Twister Mop

Broom and Dustpan

Tool used in sweeping the floor 1 set P 269.00 P 269.00

Window Cleaner

Tool used in cleaning the glass wall 1 pc P 165.00 P 165.00

Trash Can

Tool used in containing garbage 2 pcs P1,039.65 P 2079.30

Water Sprayer

Cleaning tool 1 pc P49.75 P 49.75

Cleaning towel

Cleaning Material6 Packs

3 pcs per pack

P30.00 per pack P 180.00

Hand Sanitizer Dispenser

Container of Hand Sanitizer for Customers and

Employees

1 pc P420.00 P 420.00

3600 g Powder

Cleaning agent 1 pc P386.50 P 386.50


43


Detergent

Bar soap

Cleaning agent 10 pcs P 6.80 P 68.00

800 mL Dishwashing Liquid

Dishwashing agent 2 pcs P199.00 P 398.00

1Galloon Hand Sanitizer Refill

Hand Sanitizer 1 pc P 900.00 P 900.00

Disposable Sanitary Gloves

Used to avoid direct contact to the food

1 pack100 pcs per

packP 115.00 P 115.00

Toilet Tissue

Sanitary1 pack

12 pcs per pack

P128.75 P 128.84

Trash Bag

Used Proper Disposal of garbage

1 pack20 pcs per

pack P100.75 P 100.75


44


Floor Mat

2 pcs P 75.00 P 150.00

Dishwashing Sponge

Used in washing the kitchen and dining utensils 5 pcs P35.50 P 177.50

Pot Holder

used to hold hot kitchen cooking equipment, like

pots and pans.10pcs P 25.00 P 250.00

Total Cost of Sanitary Supplies P 6432.64

Utilities Requirements:

Electricity


45


It is one of the primary utily requiremtns of a restaurant business. Breadlite will

greatly need this for its proper and smooth operations and for the business. This will also

set the atmosphere of the restaurant for its proper lighting and ambience. The store

electricity will be provided by the established management for it is included at their

monthly rental payment.

Water supply

As the bakeshop executes its operations, it needs a good water supply in order for

them to continuously do their job and tasks. A good water supply can able them to

perform tasks such as cleansing the raw materials, as an ingredients to the dishes and

cleansing of the kitchen utensils the raw material, as an ingredients to the dishes and

cleansing of the kitchen utensils, machines and equipment and the overall store to ensure

safety of the customers. Water supply payment will also be provided by the establishment

Management included in the monthly rental fee.

Telecommunications

Teleommunications is a form of communication that is said to be insdispensible to

the duration of a business of Breadlite’s Bakesop, as one of the newest in the market,

need these so called telecommunications in order to have a clear and proper negotiation

with suppliers and especially with the customers regarding their feedbacks, suggestions,

recommendation and other customer concerns that can might help contribute to the

business growth, development and profitability.


46


LPG

This is very essential to our business because all of our products require LPG for

efficient production.

Waste Disposal Method

Our customers are always our priority. We would like to give them a one hundred

percent satisfaction and the maintenance of cleanliness in all areas of our store is included

in the customers’ requirements. So, Breadlite encourage all the members of the

organization especially we are in the food industry to strictly comply with the set of

standards in cleanliness specifically with the proper disposal of waste. So, breadlite will

provide two big trash bins in the kitchen are with cover and proper label for segmentation

will cover and proper label for segregation will be observed to assure the safety on the

preparation of our products.

There will be one small trash bin in the counter area as well in the office. And

there will also big trash bins in the dining are with cover and proper label for segregation

for the dining crew to easily clean all the tables after out customer goes out. The

accumulated garbage per day will be collected by the utility man of thr establishment.

This kind of system will be continually observed in our day to day operation.


47


Production Cost:

Bread

Item Raw Materials cost Add. Overhead expense Add. Direct Labor Subtotal 50% Markup (12% VAT included)

Final Price

Banana Bread 48.80Php 1.00Php 1.00Php 50.80Php 25.40Php 76.20Php Banana Bread (slice) 4.07Php 1.00Php 1.00Php 6.07Php 3.04Php 9.11Php

Brownies 5.66Php 1.00Php 1.00Php 7.66Php 3.83Php 11.49Php Cheese bread 2.77Php 1.00Php 1.00Php 4.77Php 2.39Php 7.16Php

Cornbread 54.00Php 1.00Php 1.00Php 56.00Php 28.00Php 84.00Php Cornbread (slice) 5.40Php 1.00Php 1.00Php 7.40Php 3.70Php 11.10Php

Egg Pie (slice) 15.00Php 1.00Php 1.00Php 17.00Php 8.50Php 25.50Php Egg Pie (whole) 116.74Php 1.00Php 1.00Php 118.74Php 59.37Php 178.11Php

Ensaymada 8.65Php 1.00Php 1.00Php 10.65Php 5.33Php 15.98Php Kababayan 1.95Php 1.00Php 1.00Php 3.95Php 1.98Php 5.93Php

Lengua de gato (pack) 73.20Php 1.00Php 1.00Php 75.20Php 37.60Php 112.80Php Monay 7.00Php 1.00Php 1.00Php 9.00Php 4.50Php 13.50Php

Oatmeal Cookie 3.07Php 1.00Php 1.00Php 5.07Php 2.54Php 7.61Php Paleo 3.57Php 1.00Php 1.00Php 5.57Php 2.79Php 8.36Php

Pan de coco 3.00Php 1.00Php 1.00Php 5.00Php 2.50Php 7.50Php Pandesal 0.89Php 0.50Php 0.50Php 1.89Php 0.95Php 2.84Php Pianono 30.76Php 1.00Php 1.00Php 32.76Php 16.38Php 49.14Php

Pianono (slice) 3.07Php 1.00Php 1.00Php 5.07Php 2.54Php 7.61Php Puto Seko 2.78Php 1.00Php 1.00Php 4.78Php 2.39Php 7.17Php

Putok 2.64Php 1.00Php 1.00Php 4.64Php 2.32Php 6.96Php Spanish bread 7.00Php 1.00Php 1.00Php 9.00Php 4.50Php 13.50Php Wheat bread 46.27Php 1.00Php 1.00Php 48.27Php 24.14Php 72.41Php

Whole Wheat Bread Php 35.68 Php 1.00 Php 1.00 37.68Php 18.84Php 56.52Php

Cakes


Final Price

Blueberry Cake 684.71Php 1.00Php 1.00Php 686.71Php 343.36Php 1,030.07Php Carrot Cake 258.90Php 1.00Php 1.00Php 260.90Php 130.45Php 391.35Php

Mocha Chiffon Cake 593.16Php 1.00Php 1.00Php 595.16Php 297.58Php 892.74Php Moist Chocolate Cake 553.13Php 1.00Php 1.00Php 555.13Php 277.57Php 832.70Php

Pineapple Uppside Down 575.24Php 1.00Php 1.00Php 577.24Php 288.62Php 865.86Php Tiramisu 1,318.46Php 1.00Php 1.00Php 1,320.46Php 660.23Php 1,980.69Php

Truffle Cake 684.83Php 1.00Php 1.00Php 686.83Php 343.42Php 1,030.25Php Ube Macapuno 370.91Php 1.00Php 1.00Php 372.91Php 186.46Php 559.37Php

Whip Choocolate Ganache 366.56Php 1.00Php 1.00Php 368.56Php 184.28Php 552.84Php

Beverages


Final Price

Brewed Coffee 14.93PHP 1.00PHP 1.00PHP 16.93PHP 8.46PHP 25.39PHP Watermelon Juice 29.95PHP 1.00PHP 1.00PHP 31.95PHP 15.98PHP 47.93PHP Four Seasons 37.32PHP 1.00PHP 1.00PHP 39.32PHP 19.66PHP 58.99PHP Pineapple Juice 10.45PHP 1.00PHP 1.00PHP 12.45PHP 6.23PHP 18.68PHP Lemonade 20.83PHP 1.00PHP 1.00PHP 22.83PHP 11.41PHP 34.24PHP Strawberry Shake 34.95PHP 1.00PHP 1.00PHP 36.95PHP 18.48PHP 55.43PHP Mango Shake 12.45PHP 1.00PHP 1.00PHP 14.45PHP 7.23PHP 21.68PHP


48

Position Monday Tuesday Wednesday Thursday Friday Saturday Sunday

General Manager

REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

5:00 am -

2:00 pm

Assistant G. Manager

1:00 pm -

10:00 pm

REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

REST DAY

5:00 am -

2:00 pm

9:00 am -

6:00 pm

Manager 5:00 am

- 2:00 pm

1:00 pm -

10:00 pm

REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

REST DAY

1:00 pm -

10:00 pm Helper

(2) people

REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

REST DAY

Helper (2)

people

1:00 pm -

10:00 pm

REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm Helper

(2) people

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

REST DAY

5:00 am -

2:00 pm

Cashier 5:00 am

- 2:00 pm

1:00 pm -

10:00 pm

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

REST DAY

Cashier 1:00 pm

- 10:00 pm

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

5:00 am -

2:00 pm

REST DAY

Baker 1 REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

5:00 am -

2:00 pm

Baker 2 1:00 pm

- 10:00 pm

REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

REST DAY

5:00 am -

2:00 pm

9:00 am -

6:00 pm

Baker 3 5:00 am

- 2:00 pm

1:00 pm -

10:00 pm

REST DAY

5:00 am -

2:00 pm

1:00 pm -

10:00 pm

REST DAY

1:00 pm -

10:00 pm

On- call Accountant

Every Accounting Period (once a month)


Employee Work Schedule:


49


The figure shows the Projected Sales every day, monthly, and annually within one

year. We assume that there will 5% increases in sales every year. In order to produce the

projected quantity of products to be produced, we will hire 15 people that best suit the job

qualifications needed in Breadlite Bakeshop. This includes 1 general manager, 1assistant

manager, 1 manager, 3 bakers, 6 helpers and 2 cashiers and one on-call accountant. They

will be divided into two shifts: morning and afternoon shift. Breadlite will be open every

Monday to Sunday from 5am-10pm. The approximate number of days of operation is

7days a week, 30days a month 365days a year.


50


Uniforms:


51


Equipment Flow Sheet:

Depreciation and Net Book ValueFixed Assets' Book Value 2014 2015 2016 2017 2018

Machineries and Equipment 641,208.50 641,208.50 641,208.50 641,208.50 641,208.50 Less: Accumulated Depreciation 107,411.81 214,823.62 322,235.43 429,647.24 537,059.05

Book Value at Year End 533,796.69 426,384.88 318,973.07 211,561.26 104,149.45

Furnitures and Fixtures 131,480.00 131,480.00 131,480.00 131,480.00 131,480.00 Less: Accumulated Depreciation 28,566.00 57,132.00 85,698.00 114,264.00 122,967.50


Baking Tools and Utensils 62,125.00 62,125.00 62,125.00 62,125.00 62,125.00 Less: Accumulated Depreciation 16,897.47 33,794.94 50,692.41 36,344.92 53,242.39



52


Equipment Listing and Cost:

Machineries and Equipments Function Quantity Unit Price Total

Cost

POS

is the place where a retail transaction is completed.

1 P 20,516 P 20,516

Flat screen TV

For Infomercials inside the store

1 P 19,800 P 19,800

Printer

is used to produce a hard copy of documents stored in electronic form, usually

on physical print media such as paper or transparencies.

1 P 1,945.00 P 1,945.00

CCTV

is primarily used for surveillance cameras for

businesses.3 P 2,000 P 6,000

Computer

For management use 1 P 10,000 P 10,000

Cake Case

Is a place where to keep a cake fresh. 1 P87, 500 P87, 500


53


Freezer

A device that maintains a temperature below the freezing point of water

1 P60,000 P60,000

Burner

which uses natural gas, propane, butane, lique

fied petroleum gas or other flammable gas as

a fuel source.

1 P19,000 P19,000

Bread Shelf

For displaying the bread 2 P11,100 P22,200

Working Table

For preparation of breads and cakes 1 P9,000 P9,000

Coffee Maker

are cooking appliances used to brew coffee

1 P1,500 P1,500


54


Blender

Is a appliance used to mix, puree,

or emulsify food and other substances

2 P2,300 P4,600

Exhaust Fan

2 23504700

Air-condition 2 54000 108,000

Security Safe 1 P 4,999.75 4,999.75

Cash Box

/ 1 P 1,699.75 P 1,699.75

LED light

18 P 999 17982.00

Total Cost of Machineries and

EquipmentP 641,208.50


55


Baking Tools:

Equipment Function Quantity Unit Cost Total Cost

Digital Timer Digital Timers provide high-precision operation time settings. Digital switches enable easy preset time

settings. Digital displays of elapsed time are also possible.

3 P180 P 540.00

Oven Thermometer

A utensil used to check the temperature of the oven so

the reading can be compared to the temperature set on the

oven dial.3

P350 P 1050.00

Ingredients BinIngredient bins & crates are

ideal to store and stack products, they increase

productivity by being easy accessible.

6P2000 P 12,000.00

Dough Cutter

Utensil that's used to scrape and cut bread dough. 4 P300 P1200


56


Flour SiftersIt is a tool used to remove

clumps and debris from flour. Besides sifting the flour,

a flour sifter also makes flour fluffier and more even-

textured.

3 P200 P600

Measuring Glass It is used to measure liquids in milliliters.

Measuring glasses can be used in recipes, when making

drinks,baking or cooking when a certain measurement is

required.

4 P250 P1000

Confectionary Funnel

3 P300 P900

Measuring Scoop It is a spoon used to measure an amount of an ingredient,

either liquid or dry, when cooking. Measuring spoons

may be made of plastic, metal, and other materials.

6P200 P1000.00

Mixing Bowls

It is a bowl used for mixing of ingredients 7 P340 P2380

Sheet Pan It is a flat, rectangular metal pans used in an oven. They are

often used for baking bread rolls, pastries and flat

products such as cookies, sheet cakes,

and swiss rolls.

20 P350 P7000

Muffin Pan It is a mold in P220 P880


57


which muffins or cupcakes are baked.

4

Cake Pans

It is a mold in which cakes are baked. 4

220P880

Loaf Pan

It is a kitchen utensil in the form of a container in which bread is baked.

5 P350 P1750

Pie Pan

It is a metal, ceramic, or glass plate for baking pies 5 P140 P700

Parchment PaperIt is cellulose-

based papers that are used in baking as a disposable non-

stick surface.

4 P380 P1520

Bread PeelIt is a shovel-like tool used by bakers to slide loaves

of bread, pizzas, pastries, and other baked goods into and

out of an oven.

2 P350 P700


58


Pie Cutter

It is a tool to cut out cookie/biscuit dough in a

particular shape.3 P320 P960

Icing spatula It is a small implement with a broad, flat, flexible blade used

to mix, spread and lift materials

5 P219.00 P1,095

Kitchen Scale It is device used to accurately record the weight of

ingredients. Kitchen scales are particularly important for

consistent baking results and for weighing meats in order to

estimate cooking time

1 P2,249.50 P2,249.50

Kitchen Brush

It is a cooking utensil used to spread butter, oil or glaze on

food.3 P150 P450

TongIt is used to transport an

object without having the object spilling its contents

onto you and also to prevent any injuries.

5 P100 P500

Plates

It is a flat dish, typically circular and made of china, from which food is eaten or

served.

4 set P400 P1600


59


Glass

24 P30 P620

Cups with Saucer

It is a sturdily built type of cup often used for drinking

hot beverages, such as coffee, tea, hot chocolate.

30 P50 P1500

Pan Racks

5 P 3,750.00 P 18,750.00

Rolling Pin

4 350 1400

Total Cost of Baking Tools and Utensils P 62,125.00


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61


Utilities Calculation:

UTILITIES CALCULATION

UTILIES SCHEDULEYear 2014 2015 2016 2017 2018Producion Utilities

Electricity 360,000.00 370,800.00 381,924.00 393,381.72 405,183.17 Water 90,000.00 92,700.00 95,481.00 98,345.43 101,295.79

Administrative UtilitiesUtilities Expense(electricity,water,wifi) 263,988.00 271,907.64 280,064.87 288,466.82 297,120.82

Total Utilities 713,988.00 735,407.64 757,469.87 780,193.97 803,599.78


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Furniture’s and fixtures

Furnitures Quantity Unit Price Total Cost

Back to Back Sofa

8 P5060 P40,480

Book shelf

2 P5,500 P11,000

Dining Table8 P3,500 P28,000

Office Chair

2 P1800 P3,600


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Stool

24 P1200 P28,800

Office table

1 P2800 P2800

Round Table

6 2,800 P16,800

Total Cost forFurniture and

FixturesP 131,480.00

Projected cost of productions:

Purchases 2015 2016 2017 2018 2019

Breads and Cakes 12,828,699.00 13,213,559.97 13,609,966.77 14,018,265.77 14,438,813.75 Beverages 551,472.00 568,016.16 585,056.64 602,608.34 620,686.59

TOTAL PURCHASES 13,380,171.00 13,781,576.13 14,195,023.41 14,620,874.12 15,059,500.34


Technicalities of Market Research

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