Decision Questions

Franchisee Decisions:
1. How many employees are needed for the proper
functioning of the franchisee store?
2. What are the quantities in which ice cream is to be
ordered?
3. Whether home delivery facilities should be provided? If
yes, then how much area should be covered?
4. How to maintain and improve the ambience of the store?
5. What salary should be given to the store clerks?
6. What quantity of stock is needed for proper functioning in
seasonal and high demand periods?
7. What mechanism should be in place to ensure proper
quality standards are maintained by the franchisee store
staff?
8. Which promotional schemes to offer? And when?
Manufacturing Decisions:
1. Which raw material must be acquired? In what quantities?
And from whom?
2. What level of human interaction or presence should be
allowed while the ice-cream is being manufactured? How
much manpower is required to oversee manufacturing and
production of ice-cream?
3. What quality standards should be maintained for the raw
materials?
4. Which tender applications must be selected from the
applicants?
5. Where should the raw materials be stored after
acquisition? Which warehouse services should be
acquired? Because of the perishable and delicate nature of
the raw materials what extra care must be taken for its
handling?
6. What action should be taken for the normal/abnormal
wastage of raw materials?
7. Which machinery is outdated and which should be
purchased?
8. If some machinery is not performing well, what exactly is
to be done? And are there backups available in case of
improper functioning?

9. How exactly should strict quality and hygiene standards

be maintained in the manufacturing plants? And what
mechanism must be present for surprise inspections of the
working?
10.
What material is to be used for packaging?
11.
Where should the finished ice-cream be stored after
manufacturing?
12.
How are the finished ice-cream boxes to be sorted for
their subsequent transportation to the franchisee stores?
13.
Which transportation service is to be used? What
quality and technical temperature requirements are to be
dictated to the transportation service?