BUSINESS PLAN

TECHNICAL PLAN/PRODUCTION PLAN

2.1. PLANT LOCATION

As a result of the survey conducted, ABM 3 X2 will be situated at

Commercial Center, inside the campus of Mindanao State University, Marawi City since

40% of the total respondents chooses the said location.

2.2. PROCESS DESCRIPTION

There will be 75 pieces of Special Hotcake Express produced per

production. Listed below are the procedure of the production and the flow chart.

2.2.2 PROCEDURE OF THE PRODUCTION

Table 2.1 Procedures

a) For the Hotcake

Acquire all the required Utensils

Prepare all the Ingredients needed

STEP 1: In a large bowl, combine all the dry ingredients.

STEP 2: In another bowl, combine all the wet ingredients. Whisk to blend,
and then pour into the bowl of the dry ingredients. Using the whisk, mix
just until the dry ingredients are moistened; don’t try to make the batter
smooth or the pancakes will end up tough.

STEP 3: Using a ¼ measuring cup, portion the batter onto a non-stick pan
over medium-low heat. When bubbles begin to form and burst on the
surface, flip the pancake over and cook 1 minute more. The pancakes
should be a nice medium gold.

STEP 4: Keep going until you have used up all the batter. Serve
immediately.
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b) For the Chocolate Icing

Acquire all the required Utensils

Prepare all the Ingredients needed

STEP 1: Place the cocoa powder, condensed milk and evaporated milk in
the cooking pot and stir it well.

STEP 2: Cook it in a low fire and stir it at all time and wait for it to
become sticky.

STEP 3: When the chocolate is sticky, set it aside and let it cool.

STEP 4: Once the chocolate mixture has cooled to room temperature,

pour it into a serving container.

STEP 5: Then you may put it at the top of the hotcake.

2.2.3 FLOW CHART

a) For the Chocolate Icing

COCOA CONDENSED EVAPORATE

POWDER blend to MILK with D MILK

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b) For the Hotcake

ALL-PURPOSE BAKING POWDER

FLOUR mix with AND BAKING SODA add
with

EGGS SALT AND SUGAR

and mix with
pour
the

EVAPORATED Table 2.2

MELTED BUTTER
MILK Flow Charts
mix with

2.3. FACTORY LAY-OUT AND LOCATION

The following lay-out is the lay-out of the factory production for the product.

Table 2.3 Production Lay-out

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2.4. FOOD CART LAY-OUT

FRONT VIEW BACK VIEW

Table 2.4
Food Cart
Lay-out

2.5. PRODUCTION SCHEDULE

The table below illustrates the accurate materials needed to acquire for the

operation of the business.

Table 2.5 Property Utensils needed for Production

QUANTITY UNITS DESCRIPTION UNIT COST TOTAL COST

1 Piece Electric Stove P 1,500.00 P 1,500.00
1 Piece Hotcake Molder P 1,500.00 P 1,500.00

2 Piece Ice Box P 150.00 P 300.00

1 Piece Cooking Pot P 200.00 P 200.00
1 Pack Plastic Gloves P 100.00 P 100.00

1 Piece Measuring Cup P 50.00 P 50.00

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1 Piece Cocoa Squeezer P 30.00 P 30.00

1 Piece Mixing Bowl P 25.00 P 25.00

1 Piece Spatula P 15.00 P 15.00
1 Piece Fork P 10.00 P 10.00
1 Piece Spoon P 10.00 P 10.00
Grand Total: P 3,940.00

2.6. PRODUCTION PLAN

The following table shows the Ingredients, Packaging and Cooking Material needed

for one production process and each production produces 75 units of Special Hotcake Express.

Table 2.6 Direct Materials Requirements

QUANTITY UNITS DESCRIPTIONS UNIT COST TOTAL COST

1 Kilo All-purpose Flour P 40.00 P 40 .00
1 Kilo White Sugar P 56.00 P 56.00
1 Pack Cocoa Powder(Benzdorf) P 50.00 P 50.00
1 Can Condensed Milk P 35.00 P 35.00
2 Pieces Eggs P 7.00 P14.00
1 Can Alaska Evaporated Milk P 27.00 P27.00
1 Bar Butter P 39.00 P 39.00
1 Sachet Baking Powder P 9.00 P9.00
½ Bottle Vanilla P 20.00 P20.00
1 pack Baking Soda P 20.00 P 20.00
Total: P 310.00

Table 2.8 Packaging and Cooking Material:

QUANTITY UNITS DESCRIPTION UNIT COST TOTAL COST

1 & 1/2 Pack Paper Plate P 50.00 P75.00
1 Pack Dishwashing Soap P7.00 7.00
2 Pieces Potholder P5.00 P10.00

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Grand Total: P92.00

Production Cost: P310.00

Packaging & Cooking Material Cost: P92.00

P402.00

Cost per Unit: P5.36

Mark-up: 50%

Selling Price: P8.00

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