Starting an Enterprise: Table of Organization & Processes - Coursework Example

Starting an Enterprise: Table of Organization & Processes Enterprise’s Table of Organization I have decided to start a business of ‘Cake Parlor’in my place at Albany, USA. This decision is taken after taking into account in-depth research, and after developing the concept. The business is a medium size enterprise, and its table of organization is placed below: 2. Key Factors for Development: 2.1 Concept development/idea generation Since I am setting-up the enterprise, and I am assuming the role of Chief Operating Officer, I have serious concerns about the feasibility of my business idea, on account of resources and risks involved. The idea of starting a ‘Cake Parlor’ has struck in mind due to its very nature. Cakes come in a large variety, and are comparatively simple products to make. Their know-how is easily available, and large types of cakes can be made with slight changes in process and decorations. Cakes are a food item of almost daily use as dessert, and in addition are used on various occasions like marriages, birthdays, anniversaries. Cakes are culturally acceptable, and are in high demand, but are a source of high calories, and therefore are health risk, causing obesity, hypertension, diabetes. Regular cakes with low calorie are the central idea of the Brand Development: Quality Cakes for Healthy Living. Popularity of home-made or traditionally made products in Albany and other southern states of the USA is the basis for production idea to keep production processes similar to home-made cakes. Cakes made by Home-Based processes or with Mother’s hand to give it an emotional touch engrained in southern state’s culture and tradition. There are no issues of intellectual property (IP) and trademarks as our product is not covered by the IPs. To start with the enterprise can be started as a small firm, with small amount of funds, and rest of finances can be arranged through bank loans. The registration for the business is simple with the City office. My family can effectively participate in the Cake Parlor business. As I gain experience and expertise in the business, the business will be expanded by opening franchise in other cities. Some questions for idea development: What type of ‘Cake Parlor’? Which products are on offer? Product specialty? Is it a new business? Buy-out? Franchise of known brand? Final idea: The ‘Cake Parlor’ will be a specialty cakes parlor with a wide range. And ‘Healthy Cakes’ will be the central idea of our specialty. Cakes using mother’s recipe, and quality ingredients for healthy living. Specialty range: Traditional and new varieties, esthetically designed: Birthday cakes, Chocolate cakes, Cupcakes, etc. A new Start-up Business: First Phase: Located at Albany In Second Phase ( In two-years’ time): Franchisee in Selected Cities Product/Service Concept Design: The Cake Parlor has both a product and service component, as the customers can visit the parlor and eat the cake in the parlor or carry it home. The business has both Product and service design concepts into it. Therefore, the business has to built-in both the product and service designs. Product Design Fifty designs: Geometrical designs (Circles, Squares, Rectangles, Triangles, Cubes), floral designs & Small balls. Regular weights: 0.100 grams to 5 Kilograms. Other sizes on order. Service Design ‘Order-Delivery’ time at counter: 05 Minutes Attention to customer’s order & needs: Match with required order Illustration of service along with interactions between sequences Process Selection Criteria and Approaches: In southern states in the USA like Albany, Georgia, Florida food is much different, and is basically home-made from scratch. Home recipes scaled to commercial production Facilitation: Buy and eat in Parlor: standing and sitting spaces provided Order and drive in: Order on phone and pick from counter Special orders on phone & collect Special orders on internet: http://www.cakeparlor.com 3. Prepare a formal statement of Mission, Goals and Objectives Mission: Cake Parlor will build a base of customers conscious of health by choosing from our wide range of varieties made by using mothers’ recipes and quality ingredients. The parlor customers will be provided cakes of special sizes and designs on order with ease, comfort and at reasonable cost not matched anywhere. Goals & Objectives: Provide 50 varieties of cakes from its factory and the town outlet round the clock service. To make packed supply available at departmental and mall stores. To commence service through Van and home delivery (within a year of launching). Start franchise in five major cities (within next two years). Part B: 1. Preliminary process flow diagram for the enterprise: Raw Materials Measure Ingredients Mix Ingredients* Baking In Shapes* Moulding Battering & Dough* Icing & Decoration* CAKES FOR SALES (For Sale on Counter & Orders) * Critical steps for close supervision. 2. Brief Description of Process Flow Diagram: The process though simple, there are serious concerns of quality and hygiene. The entire process is carried out under close supervision to avoid wastages and any shortcoming in critical steps of the processes like preparation of mixture of ingredients, dough/paste making, baking and icing. Texture and taste of the mixture (after mixing of ingredients) is carried out to determine correct mixture. Process description: The ingredients are added in a predetermined proportion. The ingredients have high contents of healthy fats and dry fruits like walnuts rich in omega fatty acids, to make finished cakes as healthy. The dough is filled in moulds of different shapes and sizes, and then moulds are baked in owen at right temperature for a definite time. Temperature of owen and baking process is checked in between to avid any problem in the baking process. All critical steps (*) are closely supervised to avoid wastages and quality of cakes. After baking is over, cakes are taken out in trays and allowed to cool down. Afterwards according to types of cakes different icing and decorations are applied. Packings are made and kept ready for sale through drive-in lane. Cakes on customers’ orders are packed for supply. Regular sample cakes are put on counter, and the rest are put in store at right temperature, to maintain the supply chain. 3. Information flow for the enterprise: Schedule of Production Daily Production Plan Progress Report MANAGEMENT LEVEL Communication to Workers Quality Check, Re-do Instruction, Methods Feedback Expediting ……………………………………………………………………………………………………………………………. Machine Malfunction, Damaged Goods WORKERS’ LEVEL Communication to Managers Description of information flow: The information flow between workers and production department managers are on the following lines: Regular check-up of all steps of the process, and its certification before next step is implemented. Difficulties are reported and corrective measures taken. All critical steps (*) are closely supervised and problems are shared between manager and the workers and remedial measures taken. Managers are concerned with Production schedules, Plan implementation, Progress and Quality. They share related information with workers to set targets. Workers report information about raw material, process steps difficulties, and plant equipment and machinery failures for remedial action. Readings: Castella, Kristina (2010). A world of cake: 150 recipes for sweet traditions from cultures around the world, pp. 3–4. Ayto, John (2002). An A-Z of food and drink. Oxford (Oxfordshire): Oxford University Press. Read More