Production and Operation

Handling a business it takes a lot of commitment and effort to run a business. The personnel
put in a lot of effort to make the business successful and expand. Aj’s crepe delight‘ aims to
provide customers with the best product together with the owner's skills and knowledge about
handling a business. Aj’s crepe delight‘ serves delicious Crepe with fruits with wide variety of
sweet and savory fillings and toppings. The fruits used are ensured to be fresh and healthy.

Our business's functional areas will be marketing management and operations management.
The Chief Operating Officer or Owner will be Josie Mae Bajenting. Jessa Cabanda Sedon is the
co-owner and will be our Financial Manager. The production of our products is managed by
Justine Jay Dela Cruz, who is also a co-owner and is in line with the operation led by Jascine
Juano as the Operation Manager/Chef and co-owner. The sales manager will be Analyn Singcol,
Joyce Balbalosa and Jolan Torres. In addition, we are also employees to our business to serve
customers in our physical store for dine-in.

Production is monitored based on every business operation. Our business operations include
managing resources and materials, selling delightful wide variety of sweet and savory fillings
and toppings products to our target customers. The management resources that we have used
in our business are the raw materials that we need, and the ingredients are available on the
market. Management of inventory is in the control of the business owners, to minimize cost
and expenses. We buy raw materials such as fruits, chicken meats, ham and cheese. The
products are made in our own physical store so that we can easily sell them through dine-in and
take-out. The ingredients and procedures of our Aj’s crepe delight‘ are attached below.

Source of Raw Materials

Suppliers

Our raw materials can be bought in JK Salazar Corporation located in Quiros St.
Bansalan, Davao Del Sur and C4S Food solutions Lim Building, Roxas Ext, Digos city and Bansalan
fruit stand for out fruits or from any stores where we can purchase our raw materials without
any cause of delays.
JK SALAZAR:

 Flour
  Salt
 Sugar
 Eggs
 Milk
C4S Food solutions:

 Cream cheese
 Whipped Cream
 Chocolate Bar
 Caramel Syrup
 Strawberry Syrup
Bansalan Fruit stand:

 Banana
 Mango
 Graps

Preparation and Preservation of Food/Raw Materials (Process)

Crepe Ice Cream

Ingredients:
4 eggs
1 1/3 cups milk
2 tablespoons butter, melted, or oil
1 cup all-purpose flour
1/2 teaspoon salt, if desired
1 scoop Ice Cream (vanilla)
Fruits (Banana, Mango, greps)
Whipped Cream
Syrup (chocolate or strawberry)

Procedure

1. In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly
with oil.
3. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom.
Cook until edges start to dry and center is set. Turn and cook other side until light brown.
Fill with desired fillin
 Whipped Cream Frosting
Ingredients:
2 cups whipping cream
1 cup powdered sugar

Procedure

1. In a large mixing bowl, beat the cream with the whisk attachment of an electric mixer until soft
peaks begin to form.
2. Add the powdered sugar and vanilla. Continue beating until stiff peaks form. Use immediately.
3. Assemble the crepes: Lay crepe flat on a work surface. Fill center with 3 to 4 tablespoons of
whipped cream filling. Carefully fold one side toward the center then fold the other side to
make a triangle. Fill and fold remaining crepes.
4. To serve, place one packaging crepe cone. Top with a scoop of vanilla ice cream or whipped
cream then drizzle with caramel, chocolate, strawberry syrup. Storage tip: Caramel sauce can
be refrigerated in an airtight container for up to two weeks.

Crepe Roll

Ingredients:
4 eggs
1 1/3 cups milk
2 tablespoons butter, melted, or oil
1 cup all-purpose flour
1/2 teaspoon salt, if desired
1 scoop Ice Cream (vanilla)
Fruits (Banana, Mango, greps)
Whipped Cream
Syrup (chocolate or strawberry)
Procedure

1 In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
2 Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly
with oil.
3 Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers
bottom. Cook until edges start to dry and center is set. Turn and cook other side until
light brown. Fill with desired fillin

Whipped Cream or Chocolate Frosting

Ingredients:
2 cups whipping cream
1 cup powdered sugar
2 cup Bar chocolate

Procedure

1 In a large mixing bowl, beat the cream with the whisk attachment of an electric mixer
until soft peaks begin to form.
2 Add the powdered sugar and vanilla. Continue beating until stiff peaks form. Use
immediately.
3 Fill a medium saucepan with 4cm of water. Place over a medium heat and bring to a
very gentle simmer.
4 Place a heatproof bowl on top of the pan so that it fits snugly but doesn’t touch the
water.
5 Lower the heat to a very gentle simmer.
6 Break up the chocolate and add to the bowl, then leave to melt for 4-5 mins, stirring
regularly.
7 Carefully remove the pan from the heat and allow the chocolate to cool a little before
using.
8 Assemble the crepes: Lay crepe flat on a work surface. Fill center with 3 to 4
tablespoons of whipped cream filling. Carefully roll the crepe with the fruits. And cut
into 2 pcs.
9 To serve, place in the plate. drizzle with caramel, chocolate, strawberry syrup. Storage
tip: Caramel sauce can be refrigerated in an airtight container for up to two weeks.
 Crepe Savory Ham & Cheese

Ingredients:
4 eggs
1 1/3 cups milk
2 tablespoons butter, melted, or oil
1 cup all-purpose flour
1/2 teaspoon salt, if desired
1 scoop Ice Cream (vanilla)
Cream Cheese
Ham & Cheese
Syrup (Cheese)

Procedure

1. In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly
with oil.
3. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom.
Cook until edges start to dry and center is set. Turn and cook other side until light brown.
Fill with desired fillin

Cream Cheese

Ingredients:

1 whole Bar Cream Cheese

2 cups Cheese syrup

Ham & Cheese

Procedure

1 In Medium bowl, put the Cream cheese and beat the cream with the whisk attachment
of an electric mixer until soft peaks begin to form
1. Add the Cheese syrup until will combine
2. Cut the ham into big size (cubes)
 3. Assemble the crepes: Lay crepe flat on a work surface. Fill center with 3 to 4
tablespoons of Cream Cheese filling and put the ham. Carefully roll the crepe with the
ham. And cut into 2 pcs.
4. To serve, place in the plate. drizzle with Cheese Syrup on top and serve.

Crepe Savory Ham & Cheese

Ingredients:
4 eggs
1 1/3 cups milk
2 tablespoons butter, melted, or oil
1 cup all-purpose flour
1/2 teaspoon salt, if desired
1 scoop Ice Cream (vanilla)
Cream Cheese
Chicken
Syrup (Cheese)

Procedure

1 In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
2 Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly
with oil.
3 Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers
bottom. Cook until edges start to dry and center is set. Turn and cook other side until
light brown. Fill with desired fillin

Cream Cheese

Ingredients:

1 whole Bar Cream Cheese

2 cups Cheese syrup

Chicken

Procedure
 1 In Medium bowl, put the Cream cheese and beat the cream with the whisk attachment
of an electric mixer until soft peaks begin to form
2 Add the Cheese syrup until will combine
3 Minced the chicken
4 Assemble the crepes: Lay crepe flat on a work surface. Fill center with 3 to 4
tablespoons of Cream Cheese filling and put the mince chicken. Carefully roll the crepe
with the chicken. And cut into 2 pcs.
5 To serve, place in the plate. drizzle with Cheese Syrup on top and serve.

Tools and Equipment’s:

Bakery Tools and Equipments

Measuring spoon is a Mixing bowl is a deep bowl Wire whips, or Whisks,

spoon used to measure an that is particularly well suited are the preferred kitchen
amount of an ingredient, for mixing ingredients together utensils used throughout
either liquid or dry, when in. the world to whip and
cooking. aerate cream, meringue,
eggs, and stir light sauces
and butter in pans.

Measuring Spoon Mixing Bowl Whisk

Price: 290 Price: 350 Price: 117

Quantity: 2 Quantity: 4 Quantity: 3

Hand mixer or stand Spatula an implement with a Chopping Board a thin, flat
mixer, is a kitchen device broad, flat, blunt blade, used piece of cut wood, hard
that uses a gear-driven for mixing and spreading plastic, or other hard
mechanism to rotate a set things, especially in cooking material, used for cutting
of "beaters" in a bowl and painting. food on:
containing the food or
liquids to be prepared by
mixing them.

Electric Whisks Spatula Chopping Board

Price: 960 Price: 250 Price: 199

Quantity: Quantity: 4 Quantity: 4

Crêpe pan is a French- Serving trays are very

inspired cast iron pan important functional items
designed to produce thin usually used to carry plates of
and perfectly browned food and dishes to diners
crepes and pancakes.
Crepe Spreader a kitchen
utensil generally made of
wood, which is used to
evenly distribute the crêpe
batter as it is spread over
flat-bottomed pans.

Crepe Pan & Spreader Serving trays Container

Price: 530 Price: Price:

Quantity: 1 Quantity: 2 Quantity:

Pastry bag (or piping bag) Portable stove is a cooking stove

is an often cone- or
triangular-shaped, hand-
held bag made from
different pliable and food
safe materials that is used
to pipe semi-solid foods
by pressing them through
a narrow opening at one
end, fitted with or
without a piping tip. It is
used for many purposes
including cake decoration.
an instrument for cutting,
consisting essentially of a
thin, sharp-edged, metal
blade fitted with a handle.
a knifelike weapon;
dagger or short sword.
specially designed to be portable
and lightweight, used
in camping, picnicking, backpacking
, or other use in remote locations
where an easily transportable
means of cooking or heating is
needed.
Pastry piping bag & Tips Chefs knives Portable stove

Price: 500 Price: 1,485 (set) Price:

Quantity: 3 set Quantity: 1
Quantity: 1

Butane is a colorless gas

with an odor of Natural
gas. It is used in aerosol
propellants, as fuel
sources, and in making
chemicals for the
solvents, rubber and
plastics industries. Butane
also is found in Liquefied
Petroleum Gas (LPG) and
Natural gas.

Butane Gas

Price: 28

Quantity: 8