PRODUCTION PLAN

*THE NUMBER OF PRODUCTS TO BE PRODUCED:

-The number of products to be produced will be 500 item a month in order to serve different
costumers.

*THE RAW MATERIALS AND COMPONENTS:

-Raw materials costs are an important item in the budget for a snack bar. That’s why I need to
find the best suppliers of raw materials with good prices. I will also choose the first class to avoid the
spoiled and damaged raw materials that results of wasting the budget.

*INDENTIFYING SPECIFIC OPERATIONS FOR RODUCTION:

-I will operate 2 snack bars in Mountain Province, one at Tadian and the other at Bauko. I will
offer a variety of wholesome, delicious and nutritious foods. All food is prepared at the time of the order
and just the way the costumers like it!

*Tadian (Monday-Friday; 6:00am-6:00pm)

*Bauko (Monday-Saturday; 7:00am-5:00pm)

*IDENTIFYING THE MACHINES AND EQUIPMENTS AND THE WAY TO USE THEM:

EQUIPMENTS: MACHINES:

Burner- are used for cooking, boiling, and steaming. Mixers- used for mixing and blending.

Ovens- are used for baking, roasting and browning. Cookers and steamers- used for cooking rice

Griddles- are used to transfer heat to the food. and preparing steamed food.

Pans- used for shallow frying, boiling, and stir frying. Fryer- used to fry potato chips, onion rings, etc.

Pots- used for cooking and preparing stocks. Juicer- used to extract fruits and vegetables.

Spoons- used for checking the thickness of liquids,

tenderness of solids, stir, and turn the food in pots

and pans.

Kettles- are your warming and boiling of water.

Vegetable cutters/choppers- are used in cutting,

dicing, shredding, and slicing vegetable in various

shapes and sizes.

*THE NUMBER OF SKILLED WORKER NEEDED:

-1 server for every 3-4 tables per shift and 6-7 back of snack bar staff per 50 costumers. In
addition of my staff to make the service work, I will need cleaners, a cashier and various different types
of chef depending on my establishment.

*THE FLOW CHART OF MANUFACTURING POTATO CHIPS:

POTATO

CLEANING/
PEELING DRYING
WASHING

SPICING/
FRYING
FLAVOURING

PACKAGING

STORAGE

MARKETING

*COSTING AND PRICING OF PRODUCTS:

A. Knowing the market- I will need to find out how much costumers will pay, as well as how
much competitors charge.

B. Choosing the best pricing techniques- I will decide the most suitable for my products before
making a calculation.

C. Working out my costs- I will add all the costs (direct costs, including the money spent; variable
costs, for material packaging) together and divide by volume to produce a unit break-even
figure.
*THE MAINTAINANCE OF MACHINE AND EQUIPMENTS:

-I will need to: a.do correct maintenance procedures.

b. train my employees in proper equipment etiquette.

c. create a schedule of equipment cleaning/washing.

d. always follow chemical instructions.

*THE BUSINESS PREMISES:

-I will choose a great location to help me improve sales and productivity, and attract the right
kinds of clients and good employees.