Chapter IV
Technical Study
I. Introduction
After having determined the market size and area, product demand and growth,
the potential and technical feasibility of the project may be analyzed. This stage deals
with the allocation of resources that will be needed in order to satisfy the market. The
technical soundness analysis will be considered complete if all important technical
aspect of the project have been taken into account in the analysis and if the planned
construction or procurement correspond to the standards and practices.
The objectives of this chapter are the following:
1. To determine how the product will be made.
2. To determine the equipment to be used.
3. To determine where the raw materials should be gathered.
4. To be able to identify the floor plan of the business.
5. To determine the method of waste disposal for the maintenance of the
business.
II. Product Prototype and Production Process
II.1 Product Prototype
Ham & Cheese Pizza Cupcake
Ingredients:
10 cups (2625 g) of all-purpose flour
(135 g) yeast
(90 g) salt
2 cups (630 g) white sugar
375 grams of butter
10 eggs
855 ml pizza sauce
500 grams of cheese
255 grams Sweet ham
150 pieces Cupcake liners
3750 ml Water
(Yield: 150 pieces)
Hawaiian Pizza Cupcake
Ingredients:
10 cups (2625 g) of all-purpose flour
(135 g) yeast
(90 g) salt
2 cups (630 g) white sugar
375 grams of butter
10 eggs
855 ml pizza sauce
500 grams of cheese
255 grams Sweet ham
250 grams Pineapple
150 pieces Cupcake liners
3750 ml Water
(Yield: 150 pieces)
Pepperoni Pizza Cupcake
Ingredients:
7 cups (1750 g) of all-purpose flour
90 grams yeast
60 grams salt
420 grams white sugar
250 grams of butter
7 eggs
570 ml pizza sauce
100 grams of cheese
170 grams Pepperoni sausage
70 grams Red bell pepper (chopped into strips)
70 grams Green bell pepper (chopped into strips)
2500 ml Water
100 Cupcake liners
(Yield: 100 pieces)
Production Process:
Ham & Cheese Pizza Cupcake
1. Pre-heat oven to 250C for 10 minutes, while doing so, line cupcake molders with cupcake liners.
2. Mix flour, sugar, salt and yeast in a bowl for 5 minutes. Add in water, butter and egg into the flour
mixture and mix until batter is smooth. Set aside for 30 minutes. (While waiting, slice the ham and grate
the cheese for the toppings.)
3. Pour batter onto lined cupcake molders and bake for 10 minutes in 250C heat or until knife inserted
comes out clean. The whole step takes about 15 minutes.
4. Place the baked cupcake on the cooling rack for 5 minutes. After cooling, add pizza sauce, sliced sweet
ham and cheese. This would take about 20 minutes.
5. Bake for another 3 minutes to cook the toppings.
Hawaiian Pizza Cupcake
1. Pre-heat oven to 250C for 10 minutes, while doing so, line cupcake molders with cupcake liners.
2. Mix flour, sugar, salt and yeast in a bowl for 5 minutes. Add in water, butter and egg into the flour
mixture and mix until batter is smooth. Set aside for 30 minutes. (While waiting, slice the ham and
pineapple bits then grate the cheese for the toppings.)
3. Pour batter onto lined cupcake molders and bake for 10 minutes in 250C heat or until knife inserted
comes out clean. The whole step takes about 15 minutes.
4. Place the baked cupcake on the cooling rack for 5 minutes. After cooling, add pizza sauce, sliced sweet
ham pineapple bits and cheese. This would take about 20 minutes.
5. Bake for another 3 minutes to cook the toppings.
Pepperoni Pizza Cupcake
1. Pre-heat oven to 250C for 10 minutes, while doing so, line cupcake molders with cupcake liners.
2. Mix flour, sugar, salt and yeast in a bowl for 5 minutes. Add in water, butter and egg into the flour
mixture and mix until batter is smooth. Set aside for 30 minutes. (While waiting, slice the pepperoni, red
and green bell peppers then grate the cheese for the toppings)
3. Pour batter onto lined cupcake molders and bake for 10 minutes in 250C heat or until knife inserted
comes out clean. The whole step takes about 15 minutes.
4. Place the baked cupcake on the cooling rack for 5 minutes. After cooling, add pizza sauce, pepperoni,
red and green bell peppers, and cheese. This would take about 20 minutes.
5. Bake for another 3 minutes to cook the toppings.
III. Quality Standards
We ensure consistent safety and quality through strong compliance to applicable regulations
and standards. We manufacture our products following strict policies and specifications provided
through a quality control that spans to operations or activities on how products are produced. Every
stage of the production process will be regulated by inspecting the product itself and the employees
making the product. We measure key product quality by focusing on safety of ingredients collected from
trade.
IV. Waste Disposal System
Our customers are always our priority. We would like to give them a one hundred percent
satisfaction and the maintenance of cleanliness in all areas of our store is included in the customer
requirements. So, Cuzzcakes encourages all the members of the organization especially we are in the
food industry to strictly comply with the set of standards in cleanliness specifically with the proper
disposal of waste.
Cuzzcakes will provide two big trash bins in the kitchen area with cover and proper label for
segregation will be observed to assure the safety on the preparation of our products and small trash bin
in the counter area. The accumulated garbage per day will be placed in big garbage bags that will be
stored at the trash holding area where big garbage bins are found. The trash holding area is found at the
back of the business location, which is far enough from the working and receiving area. The garbage will
be collected by the Clean & Green garbage trucks every Friday. This kind of system will be continually
observed in our day to day operation.
V. Manpower Requirements
People are considered to be the lifeblood of any business organization. They are very important
for the business to operate effectively and efficiently. The business will need a three (3) full-time
employees. They will work for the entire day which is an eight hour operation. They will perform the
following functions:
Store Manager/Cashier 1
Baker 2
The store manager will also perform the function of the cashier since the employee that will have
this job is the managing partner.
VI. Production Site
VII. Building Perspective
VIII. Suppliers
Suppliers Address
A.D.B. General Merchandise #267 Real Street Alabang-Zapote Road Pamplona 3 Las
Pinas City
Tel # (02)874-8314
Cell 0922-8748318
Bake Master #8415 Dr. A. Santos Avenue, Sucat, Paranaque City,
Metro Manila
Tel # 8255123
Bake A Licious Bakeshop L2-C Access Road Multinational Village, Paranaque
City, Metro
The above mentioned suppliers as a part of the quality control system of the business. These
suppliers gone through quality inspection by the proponents and to ensure that they are offering safety
goods with high quality which make them pass the qualification of the business. Proponents also
considered their respective locations. A.D.B. General Merchandise will be the business major supplier of
raw materials for short delivery time. On the other hand the two suppliers will serve as the second option
just in case the A.D.B. General Merchandise failed to comply its duty for the business.
IX. Utility Requirements
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It is one of the primary utility requirements of a manufacturing business.
Cuzzcakes will greatly need this for its proper and smooth operations and for the
business to carry out its function. This will also set the atmosphere of the place for its
proper lighting and ambiance. The store electricity will be provided by the Meralco for it
is not included in the monthly rental payment of the business. Monthly bills will be
received.
I.2. Water Supply
As the business executes its operations, it needs a good water supply in order for
it to continuously do the job and tasks. A good water supply can help them perform
tasks such as cleansing the raw materials and cleansing of the kitchen utensils,
machines, and equipment, and the overall store to ensure safety of the customers.
Water supply will be provided by the Maynilad for it is not included in the monthly rental
payment of the business. Monthly bills will be received.
I.3. Telecommunications
Telecommunications is a form of long distance communication that is aided by
electronic devices such as telephones. Cuzzcakes, being a new store in the market,
need these so called telecommunications in order to have a clear and proper
negotiation with suppliers and especially with the customers regarding their feedbacks,
suggestions, recommendation and other customer concerns that can might help and
contribute to the business growth, development and profitability. Connection will be
provided by Globe Telecommunication Company and monthly bills will be received.
X. Production Supplies
A. Machinery and Equipment
Description Specification Function Qua Unit Total
ntity Cost Cost
- Print speed: - Used to 1 P 9,100 P 9,100
90mm/sec print
- Print width: 32 receipts
col@17cpi for the
- Print resolution: customer
203 x 203 dpi s.
- Paper cutter type:
manual cutter
Thermal Receipt Printer
- Capacity: 20 liters - Used for 1 P 2,468 P 2,468
- Voltage: 220V heating
- Total input power: cupcakes.
500 watts
Small Microwave Oven
- Size: 1.2m length x - Used for 1 P14,60 P14,60
1m wide x 1.5m producing 0 0
high large
- Voltage: 240V number of
- Total input power: pizza
11KW per deck cupcakes.
Large Convection Oven
- Capacity: 7.0 cu. Ft. - Used to 1 P P
- Total input power: reduce 12,950 12,950
140 watts the rate
- Dimensions: 558 x of
660 x 1515 mm. spoilage
- Net weight: 48 kg. of
- Energy foodstuffs
consumption: .
0.8kWh/24hrs
Refrigerator
- Voltage: 220V - Used to 1 P 700 P 700
- Total input power: suck hot
145 watts air out of
the
kitchen for
proper
ventilation
Exhaust Fan
- Voltage: 220V - Used for 1 P 1,095 P 1,095
- Total input power: ventilation.
60 watts
- Wing diameter:
1200/1400 mm
Ceiling Fan
- Total input power: - Used for 1 P1,548 P 1,548
850 watts mixing
flour and
other
ingredients
.
Electric mixer
- Weighing capacity: - Used to 1 P 249 P249
2 kg determine
the
weight or
mass of
every
cupcake.
Weighing scale
B. Utensils
Description Function Quantity Unit Cost Total Cost
- Used to measure 1 set P 89.75 P 89.75
the volume of liquid
or bulk of solid
cooking ingredients
such as flour and
sugar.
Measuring cup
- Used for measuring 1 set P 50 P 50
small amount of
ingredients.
Measuring spoons
- Used for holding 5 P 27 P135
liquid or dry
ingredients.
Ingredient bowl
- Used for molding 15 P 175 P2625
cupcakes.
Cupcake pan
- Used as a surface 2 P150 P300
for slicing some
ingredients such as
ham, pineapple, etc.
Chopping board
-Used to cut different 1 set P109.75 P109.75
kinds of ingredient.
Kitchen knives set
-Used for handling 2 P99.75 P199.50
hot items such as hot
cupcake pans.
Tong (16 )
-Used for opening 2 P49.75 P99.50
canned goods.
Can opener
- Used for 1 set P 395.75 P 395.75
mixing the
batter.
Spatula mixer
C. Furniture and Fixtures
Description Function Quantity Unit Cost Total
Cost
- Used to display 1 P11,814 P11,814
cupcakes.
Cupcake shelf ( 2 1/2 m. x 0.5m x 1m )
- Stores the 1 P1500 P1500
cupcake to let it
cool.
Cooling rack
- Used in 1 P2500 P2500
production
process where
raw materials are
placed.
Stainless table
D. Office Supplies
Description Function Quantity Unit Cost Total
Cost
1 P 50 P 50
- Used for
computation.
Calculator
- Used to provide 4 P 26.50 P106
receipts to the
customers.
Thermal Paper
- Used for recording 1 P 45.50 P45.50
and reference
purposes.
Logbook
- Used in writing 1 box P112.50 P112.50
important details
or documents.
Ballpen
E. Sanitary Supplies
Description Function Quantity Unit Cost Total
Cost
Pot
holder -Used for holding 4 P 10 P40
hot kitchen
equipments.
- Used to dry hands 5 P 10 P50
and for sanitation
purposes.
Cleaning towel
-Used to scrub 5 P 10 P50
kitchen utensils.
Sponge and scrub
-Used to clean 1 P 126 P126
kitchen utensils.
Dishwashing liquid (12.6 oz.)
-Used to wipe wet 1 P 99.75 P 99.75
floors.
Mop
-Used to sweep 1 P 45 P 45
the floor.
Broom
- Used to collect 1 P 49.75 P 49.75
dust and wastes.
Dust pan
- Used to maintain 2 P 50 P 100
the cleanliness of
the hands.
Hand soap
E. Packaging
Description Function Quantity Unit Cost Total Cost
For packaging large 21 dozen P 24 P 504
quantity of products
Clear plastic container (12 pcs.)
For packaging the 34 bundles P15 P510
products
Brown paper bag (bundle of 50 pcs.)
XI. Production Schedule
Aranda
Arriesgado
Bautista
De Jesus
Madlangbayan
Mendoza