4.

1 INTRODUCTION OF PRODUCTION PLAN

The operation management is the process and manufacturing of “keropok lekor”. It is a

description about how the work progress and done. Other than, it will describe and show the
flow of work from inputs to the end of results of “keropok lekor”, the machines that used for
produce the product. Next, there are three components that consist in operation process
which are business inputs, transformation system and output.

4.1.1 Objective of Production Plan

i. To produce the product that will satisfied and fulfill customer demand by offering a
reasonable and affordable price, and satisfies customer taste.
ii. Produce the quality product for customers so they will keep buy our product in the
future.
iii. The output will be top sales as be predicted in the marketing plan.

4.2 PRODUCTION PERSONNEL

4.2.1 List of Production Personnel

Table 19: List of Production Personnel

POSITION NUMBER OF STAFF

Production manager 1
Total 1

4.2.2 Schedule of Tasks and Responsibilities

Table 20: Schedule of Tasks and Responsibilities

 POSITION TASKS AND RESPONSIBLITIES
Production manager  Control and manage the inventory,
stock levels and perform demand
forecasting.
 To help and support the producing
team.
 Organize with the production team
planners in order to provide the
outstanding delivery order to close
month end.
 Assist to help solve all the problem
that affect the productivity, store’s
service and efficiency.
 Control and handle daily operations
activities.
 Give a hand in Satria Keropok Lekor
4.2.3
branch
Schedule of

Remuneration

Table 21: Schedule of Remuneration

POSITION Monthly Salary EPF SOSSCO Total (RM)

(RM) Contribution 12% Contribution
(RM) 2.5%(RM)
Production 2000.00 240.00 100.00 1660.00
Manager
Total 1660.00

4.3 PROCESS PLANNING

4.3.1 Activity Chart for the production of Satria Keropok Lekor.

 Transfer the raw materials from the store to ice box

Ensure the quality of the raw materials and separate and isolate the bad

Rinse the fish under running water and remove the bones.

Grinding the fish contents and mix with sago.

Preparing dough by mixing all the ingredients with the precious recipe.

Rolling the dough (smaller ball) by using both hands.

Boiling the dough using boiled water with 100 degree.

Deep frying method to ensure be use twice maximum for safe consumption.

Vacuum the plastic of packaging” keropok lekor”

Checking the finished product

Storing all the product in storage room

4.3.2 Process of Flow Chart
Below are the universal symbols that used in the process chart. Every symbols represent a
process and have its own meaning.
Symbols Type of activity Description
Operations Activity that process, modify,
delete, transform or give a values
to the input.

Inspection Activity that evaluate the standard

of the in –process of the materials,
finished products or services.

Storage This symbol for the in-process raw

materials, finished products are
stored in the storage room.

Transportation When all the finished product

needs to be transfer from one
place to another place

Delay This symbols are used when the

in-process material is restrained in
allocation waiting for a next
activity.
4.4 CAPACITY PLANNING

Transfer the raw materials from the store to ice

box

Ensure the quality of the raw materials and separate and isolate the bad

Rinse the fish under running water and remove the bones.

Preparing dough by mixing all the ingredients with the precious recipe.

Rolling the dough (smaller ball) by using both hands.

Boiling the dough using boiled water with 100 degree.

Deepvfrying method to ensure be use twice maximum for safe consumption.

Vacuum the plastic of packaging” keropok lekor”

Checking the finished product

Storing all the product in storage room

Transfer to the customers: online and pick up at the branch

4.5 MATERIAL PLANNING

The table below shows the list of raw material used to make Satria Keropok Lekor.

Table 1: List down Raw Material Required.

INGREDIENTS
Tamban Fish
Sago
Salt
Sugar
Vinegar
water
Dried chili
Garlic
cornstarch
Cream
Cheese
Flour

Table 2: Bills of Material

INGREDIENTS AMOUNT REQUIRED

Fish 1 kg
Flour 1 kg
Sago 0.5 kg
Salt 0.8 kg
Sugar 0.1 kg
Vinegar 0.3 kg
water 3 liters
Dried chili 0.1 kg
Garlic 0.3 kg
Cornstarch 0.35 kg
cream 0.08kg
Cheese 0.2 kg
INGREDIENT
Wrapping paper AMOUNT REQUIRED FOR 1
2 sheets COST(RM)
PACKET
Fish Tamban 1 kg 1.80
Flour 1 kg 0.70
Sago 0.5 kg 0.40
Sugar 0.8 kg 0.05
Dried chili 0.1kg 1.80
Garlic 0.3kg 1.18
Cornstarch 0.35kg 2.18
Cream 0.08kg 1.50
Cheese 0.2kg 4.45
Water 3 liters 2.29
Wrapping paper 2 sheets 0.10
 Table 3 Quantity of Raw Material Required

4.6 SUPPLIER OF RAW MATERIAL

Table 4: Supplier of Raw Material Required.

INGREDIENT SUPPLIER
Tamban Fish Pasar Besar Kulim
Flour Taman Tunku Putra, 09000 Kulim,
Sago Kedah
Vinegar Pasaraya Wah Seah Maju
Salt 1189 A, Jalan Simpang Tiga, Taman
Sugar Tunku Putra, Kulim, Kedah
Dried chili
Garlic
Cornstarch
Cream Juara mart
Cheese 2530, Lorong Selasih 2a/1
Water 19.513 75
Wrapping paper

4.7 MACHINE AND EQUIPMENT

Table 5: Table of Machine and Equipment

Item Price Per Number Total Supplier

Unit of cost
(RM) Required (RM)
Grinding Machine 20,0000 1 20,00 Hosokawa Micron Sdn Bhd
0 109C, Jalan SS 21/1a,
Damansara Utama, 47400
Petaling Jaya, Selangor
Refrigerator 10,000 3 30,00 Panasonic
0 Lot 2, Industrial Zone
Phase 2, Taman Kulim Hi-
tech, 09000 Kulim, Kedah

Cabinet 5,000 3 15,00 Ikea Batu Kawan

0 752, Persiaran Cassia
Selatan 8, Bandar Cassia,
14110, Pulau Pinang

Table 990 4 3960 Ikea Batu Kawan

752, Persiaran Cassia
Selatan 8, Bandar Cassia,
14110, Pulau Pinang
 Plastic Chair 10 20 200 Chan Chain Alor Star
Jalan Putra, 05150 Alor
Setar, Kedah

TOTAL 69,160

4.8 CAPACITY PLANNING

Sales forecast for 2015 = RM 1,875,465
Selling price = RM 5.00/packet
Average sale per month = sale forecast per year
12 months
= RM 156,288 per month
Production per month = average sale forecast per month
Price per unit
156,288
= RM
5
= 31,257 packet
Daily production = production per month
Working days
31,257
=
24 days
= 1302 packet
Hourly production = production per day
Working hour
1302
=
7 hour
= 186 packet
Table 6: Table of Raw Materials

INGREDIENTS AMOUNT COST OF 1 AMOUNT PER TOTAL

REQUIRED PACKET( RM) MONTH AMOUNT
FOR 1 PER
PACKET MONTH(RM)
Tamban Fish 1 kg 1.80 1×RM1.80×31,257 5626
packet

Flour 1 kg 0.70 1×RM0.70×31,257 2187

packet.

Sago 0.5 kg 0.40 1×RM 0.40×31,257 12502

packet
Sugar 0.8 kg 0.05 1×RM0.05× 31,257 15623
packet

Dried chili 0.1kg 1.80 1×RM 1.80×31,257 5626

packet
Garlic 0.3kg 1.18 1×RM1.180×31,257 36883
packet

Cornstarch 0.35kg 2.18 1×RM2.18×31,257 31259

packet
Cream 0.08kg 1.50 1×RM 1.50×31,257 46885
packet

Cheese 0.2kg 4.45 1×RM 4.45× 31,257 13909

packet
Water 3 liters 2.29 1×RM 2.29×31,257 71578

Wrapping paper 2 sheets RM 0.10 1×RM 0.10×31,257 3126

TOTAL 245201

4.9 NUMBER OF EQUIPMENT REQUIRED

1 packet 1.5 kg
186 packet/h 279 kg

4.10 BUSINESS AND OPERATION HOUR

Table 7: Table of operation hour
Time
Business Hours Sunday –Saturday (9.00 am – 9.00 pm)

Time
Operation Hours Sunday- Saturday (8.00 am -10.00 pm)

4.11 PRODUCTION BADGET

Item Fixed Asset(RM) Monthly Other Expenses

Expenses(RM) (RM)
Machine and 69,160 3000
Equipment
Raw materials 24,5201
Typhoid injection 400
TOTAL 69,160 248,201 400
Grand Total 317,76