The document proposes establishing an Italian bakery called Forno de Mariano in the Philippines. It will initially open an 84 sqm head office and later expand to include a 168 sqm factory. The bakery will offer Italian baked goods and beverages from Monday to Friday. It will use high-quality imported equipment and have 4 employees. Financial projections estimate startup costs of PHP 301,054 and monthly expenses of PHP 30,000. The bakery aims to take advantage of nearby community interest in healthy breakfast options and introduce customers to Italian cuisine.
The document proposes establishing an Italian bakery called Forno de Mariano in the Philippines. It will initially open an 84 sqm head office and later expand to include a 168 sqm factory. The bakery will offer Italian baked goods and beverages from Monday to Friday. It will use high-quality imported equipment and have 4 employees. Financial projections estimate startup costs of PHP 301,054 and monthly expenses of PHP 30,000. The bakery aims to take advantage of nearby community interest in healthy breakfast options and introduce customers to Italian cuisine.
The document proposes establishing an Italian bakery called Forno de Mariano in the Philippines. It will initially open an 84 sqm head office and later expand to include a 168 sqm factory. The bakery will offer Italian baked goods and beverages from Monday to Friday. It will use high-quality imported equipment and have 4 employees. Financial projections estimate startup costs of PHP 301,054 and monthly expenses of PHP 30,000. The bakery aims to take advantage of nearby community interest in healthy breakfast options and introduce customers to Italian cuisine.
The document proposes establishing an Italian bakery called Forno de Mariano in the Philippines. It will initially open an 84 sqm head office and later expand to include a 168 sqm factory. The bakery will offer Italian baked goods and beverages from Monday to Friday. It will use high-quality imported equipment and have 4 employees. Financial projections estimate startup costs of PHP 301,054 and monthly expenses of PHP 30,000. The bakery aims to take advantage of nearby community interest in healthy breakfast options and introduce customers to Italian cuisine.
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PROJECT
IN ENGLISH SUBMITTED TO:ANNIE APOLLA PELAEZ PANTI SUBMITTED BY:WILLIAM JAMES MARIANO
AE4AA
FEASIBILITY STUDY
IN BAKERY BUSINESS
FORNO DE MARIANO BUSINESS NAME
FORNO DE MARIANO
I.
PROJECT SUMMARY The FORNO DE MARIANO is a bakery bussiness owned by William James P. Mariano. The business named FORNO DE MARIANO. Forno is an italian word means pugon it is a filipino word. During the early time most of the filipino use the pugon to make or bake breads. It is also an old process of baking that filipinos used. Lets talk about the business sooner after 3 to 6 months the FORNO DE MARIANOs head office soon to be open and serve you It is located at blk 5 lot 5 Montaa Subdivision Burgos. The size of the head office is . 84sqm it would be a 3 storey airconditioned building. Adding to this project after 6 to 8 months the factory of the FORNO DE MARIANO will open at BLK 10 lot 13 Montaa Subdivision with a 168 sqm a one storey building also with an airconditioned room and high technology facilities and machines The said business will have its operation from Monday to Friday with its serving hours from 8am to 8pm. The FORNO DE MARIANO offers italian baked goods and beverages as well.
The initial Capital use by FORNO DE MARIANO is 300,000
pesos the said amount is from the MARIANOS family fund.
Plant location The plant location will be on blk 5 lot 5 Montaa Subdivision home town.
Plant lay out
Bakery store This is a proposed perspective view of the forno de mariano Italian bakery. This is where the forno de mariano products will be displayed and with a relaxing design which promotes a green and healthy lifestyle that our product endures to our customers.
Office area
this is a proposed perspective
view design of where the manager of the Forno de mariano Italian bakery.
this is a proposed perspective
view designof where the Forno de mariano products will be produced and be done.
II.
MARKET STUDY
100 90 80 70 60 PANDESAL
50
CAKES
40
ETC
30 20 10 0 F.D.M
F.D.M
BREAD RICE MEAL SPAGETTI DELICACIES
The people live at Montaa Subdivision always have their morning
events like Zumba. Many of them buy coffees and bread for their breakfast. But the bakery is too far from the people who lives the said village. The villagers will catch up for two rides to reach the said bakery. The factors affecting the market of the product. The products size suits with the taste . The products suits for the budget of the buyer. The marketing program for the product.
Word of mouth marketing
Free taste sample marketing Sending brochures plumpest Mobile marketing
III.
TECHNICAL FEASIBILITY STUDY
The forno de mariano use an imported equipments or machineries which is
some of those equipment are from USA and JAPAN. Also in this part of the study you will see the plant location of the said business. 1. DOUBLE RACK OVENS-ITALY
2. PROOF BOX-USA
3. MICROWAVE OVEN-PARIS
4. PASTRY ROCKS AND SHEET PAN-KOREA
RANGES-USA
5. WALK IN FREEZER-JAPAN
6. WALK IN REFRIGERATOR -JAPAN
7. ICE MAKER -USA
8. MIXERS-PARIS
9. DOUGH SHEETER-BRAZIL
10.REFRIGERATOR DISPLAY CASES-KOREA
11.THREE TUBSINK-CANADA
12.SANDWICH STATION-USA
13.ESPRESO MACHINE-JAPAN
14.SODA MACHINE -JAPAN
15.BREAD SLICER-CANADA
16.SCALE-FROM UNITED STATES OF AMERICA
17.TABLES AND CHAIRS
PLANT LAY OUT:headoffice =BLK 5 LOT 5 Montaa
Subdivision village Forno de mariano factory=BLK 10 LOT 13
IV.
FINANCIAL FEASIBILITY The main monthly expenses for our bakery is a rent payment of 30,000 a month in the Montaa Subdivision a payment on our equipment loan, and accounts payable to our vendors. The head office building was previously used as a retail store and is 84 sqm. We will need to renovate inside and purchase or lease all equipment needed to run a bakery these are the list of equipment need for the Forno de Mariano.
EQUIPMENTS Double rack ovens Proof box Microwave Pastry racks and sheet pans Ranges Walk in freezer Walk in refrigerator Reach in refrigerator Ice maker Mixers Dough sheeter Refrigerator display cases Three tub sink Sandwich station Espresso machine Soda machine
Our estimated main equipment cost are 201,054. We will add
approximately 300,000 to cover the costs of renovation and any unforeseen extra equipment needed. If there are many funds leftover. We will roll them into the purchase of supplies and ingredients. We will need approximately 25,000 for those purchase equipment pieces were estimated from various commercial baking website such as Joyofbaking.com. Our menu was designed with love and designed by the owner Mr. William James Mariano spent a lot of time searching market prices and comparing competitors prices from Red ribbon and Julies Bake shop.
Foods
Cost
156.00 pesos Pizza Bianca
300.00 pesos Filone de Renella
550.00 pesos Pane de lariano
150.00 pesos Pane de casareccio
230.00 pesos Rosette
210.00 pesos Ciabatta
230.00 pesos Focaccia ligure
250.00 pesos Friselle
250.00 pesos Pagnotta foggiana
160.00 pesos Pane de segale
Beverages Choco chips latte Creamy limoncello Cioccolata calda Martini Mallibu cocktail Amaro fernet branca Amaretto Aperitivo Pugno di vino Giallo di latte
The chapter includes the socio-economic benefits if the proposed project The proposed project aims to help our localities and HRM Students of the country and to give healthy and Italian way of cuisine . Now a days it is important that all entrepreneurs should try other countries cuisine business that would largely contribute to socio-economic development of the country in the certain project the researcher consider the whole part of the business the social impact in the community.
PROJECTS *Income *Improve status *Taxes of living *Government *Employment *Community Development
VI.
ORGANIZATIONAL AND MANAGEMENT STUDY
This chapter tackles about the entire organizational arrangement of the business. The management aspect suggest a clear and precise identification of duties and responsibilities flow of authority and manpower level requirements. This contains the organizational chart and the qualifications of the people involved the formation of the business organization structure it most be set up aimed at optimum effectiveness to attain this management must be able to plan all activities for the company to become dynamic and competitive business over and done with human resource and financial capability and new technologies.
VII.
FORM OF OWNERSHIP
The type of business ownership will be a single proprietorship.
Work schedules Assigning employees tasks Ensures product quality Keeps facility running and clean His/her job includes planning,organizing,directing and controlling all the employees of the organizations as well as its relationship to each other Responsible in checking sales records Responsible in purchasing raw materials Job Qualifications A graduate of any management courses Male or female from 21-26 years old At least 2 years work experience Must have a good moral character With pleasing personality Salary scale 8,000.00 monthly
Job title: book keeper/cashier
Name: Rosanna Pampo Job Description
Responsibilities
Responsible for montly income statements and balance sheets
Responsible in collection of receivables and payroll Responsible for keeping records of sales Responsib;e in cash deposit
Job Qualifications
Female only Must be a graduate of any 4 year business and related courses Female 21-26 years old At least 2 years work experience Must be honest and with pleasing personality Salary scale 6,000.00
She takes care of the communications such as telephone, email or meting in
person She records and updates the data base She sorts and hands out post She supports the reception desk
Job Qualifications
Female only 18-25 years old At least 52 height with pleasing personality A college level or high school graduate Must be responsible and hard working Salary scale 3,000.00 monthly
Design and cost baked products recipes in liaison with customer service
management Ensure quality control during and post production including maintenance of hygienes standards and accurate pack weights and audit of retail outlets as
required Calculate raw material needs and efficiently maintain stock levels to meet production requirement. Job Qualifications Male No specific requirements for age Three years of working experience in the same field Must have complete and thorough knowledge of baking processes for bread,pastries and other baked products
IX.
Managerial supervisory experience in high volume bakery production
environment Recognized baking qualifications and training required Must be responsible and hard working Salary scale 3,500.00 monthly CONCLUSION As an Italian bakery owner our role is to deliver to our customers the other
taste of breads based on other country and to satisfy the curiosity of some Filipino on what the taste of other country bread . As an Asian we have our own breads to eat but many of us wondering what is the taste of the breads in European countries the best example is the Italy because we all know that in Italy we can see and taste a very good quality of breads. But sad to say many of us as an Filipino we cant travel around the world or to just go to Europe or Italy to feed our hungry curiosity. Thats why the FORNO DE MARIANO an Italian bakery build and also the bakery bought the Europe taste style and cosine to Asian in the terms of bread taste.
