2020

JOSEPH MACHEL MOJEWA

Management Plan

10/12/2020
Contents
1.0 PARTICULARS OF APPLICANT.................................................................................................................3

2.0 PROJECT DESCRIPTION..........................................................................................................................3

2.1 Project Overview and Execution........................................................................................................3

2..2 Skills in Relation to the Project.........................................................................................................3

2.3 Objectives..........................................................................................................................................4

2.4 Justification of the Plot size...............................................................................................................4

2.5 Vision.................................................................................................................................................4

2.6 Mission..............................................................................................................................................4

2.7 Values................................................................................................................................................4

2.8 Ownership.........................................................................................................................................4

2.9 Nature of intended operation............................................................................................................5

3.0 ORGANISATIONAL AND MANAGEMENT STRUCTURE............................................................................5

3.1 Organogram.......................................................................................................................................5

3.2 Roles..................................................................................................................................................6

3.2.1 Managing Director......................................................................................................................6

3.2.2 Administration/Accounts Officer................................................................................................6

3.2.3 Butchery/Meat Shop Supervisor.................................................................................................6

3.2.4 Customer Service Officer............................................................................................................6

3.2.5 Cashier........................................................................................................................................6

3.2.6 Driver..........................................................................................................................................6

3.2.7 Cleaners......................................................................................................................................6

3.2.8 Security Officers..........................................................................................................................6

4.0 Project Implementation Schedule.........................................................................................................7

5.0 FINANCING STRUCTURE.........................................................................................................................9

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 5.2 Project Cost Recovery Plan..............................................................................................................10

5.3 Benefit of society, owners and economy.........................................................................................10

6.0 ENVIRONMENTAL IMPACT ASSESSMENTS...........................................................................................11

6.1Water Erosion and Ground water Pollution.....................................................................................11

6.2 Air Pollution.....................................................................................................................................11

6.3 Vegetation Destruction....................................................................................................................12

6.4 Littering............................................................................................................................................12

6.5 Fire Fighting.....................................................................................................................................12

7.0 FEASIBILITY & MARKETING..................................................................................................................13

7.1 Viability of the Project.....................................................................................................................13

7.2 MARKETING PLAN............................................................................................................................13

7.3 General Market and Market Size.....................................................................................................13

7.4 Target market..................................................................................................................................13

7.5 Market share...................................................................................................................................13

7.6 Marketing Strategies.......................................................................................................................14

7.7 Competition.....................................................................................................................................14

7.8 Competitive edge.............................................................................................................................14

8.0 SWOT ANALYSIS...................................................................................................................................14

9.0 ATTACHMENTS....................................................................................................................................15

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 1 PARTICULARS OF APPLICANT
Project Owner Joseph Machel Mojewa

Qualifications Post Graduate Diploma in Business Education, Bachelor of Business Administration

(Management), Small Business Consultancy Certificate, Accelerate Consultancy
Programme and Know About Business (Entrepreneurship)

DOB 21-09-1978

Nationality Motswana

Postal Address PO BOX 574, Masunga

Contact Numbers 72667914/73117311

Email Address joemachel@gmail.com

PROJECT DESCRIPTION
1.1 Project Overview and Execution
The Promoter Joseph Machel Mojewa is a 100% Motswana who is passionate to starting a meat
distribution center in Masunga. The concept was trigged by the fact that there is an acute
shortage of suppliers of Meat in large quantities in the North-East District to butcheries,
Restaurants, Caterers, Lodges, Schools and the General public despite the ever increasing
demand for the commodity. The promoter is eager to acquiring a plot number 10078 measuring
1781 sqm in Masunga village, and is intending to establish Meat Distribution Centre with the up
to standard butchery Equipment capable of storing 50 carcasses, convenient enough to supply
the meat retailers in the North-East District, an ablution block, as well as a vehicles parking area
to carter for the customers, two refrigerated trucks and truck for collection of cattle and other
livestock from farmers (Suppliers)

The purpose of this management plan is to guide both the Tati Land Board and the applicant on
the implementation of the proposed use of the plot.

1.2 Skills in Relation to the Project

The promoter holds a Bachelor of Business Administration (Management) and has also done
some short-term professional courses (Small business Consultancy, Accelerate Consultancy and
Know About Business (Entrepreneurship). He also possesses a wide range of experience in
entrepreneurship development environment having worked at Local Enterprise Authority (LEA)
since 2010 to date as a Business Consultant/Advisor. The experience and skills the applicant has
acquired at LEA will assist in establishing a profitable and sustainable business entity.

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1.3 Objectives
 To develop a project that will create employment in the village and improve social
-economic well fare of the community.
 To develop a project that will positively complement the existing or other businesses in
the village and by so doing contributing to service provision
 To help to provide the people of Masunga and villages in the North-East with the
needed goods and services at affordable prices.
 To develop a project that will positively complement the existing or other businesses
(Value chain businesses) in the village and by so doing contributing to service provision.
 To develop a viable business venture that will not be harmful to the natural
environment but engaged in social responsibility initiatives.

1.4 Justification of the Plot size

The business intends to construct a meat distribution Centre business in Masunga in a 1781
SQM. The Area of the plot requested is adequate to build the envisaged Meat distribution
Centre with all the necessary facilities required to make the project a success. The plot will be
able to cater for the building that will also include Storage facilities, office, storeroom, Point of
sale area, display area changing room public toilets and staff toilets. The plot will cater for the
parking area and also for future prospects such as extension of the structure. The promoter will
ensure that the building structure and the layout conforms to the set standards required by the
licensing departments. The proposed developments within the plot will ensure that the plot is
utilized to its maximum while observing the statutory regulations. All planning and building
parameters will be observed as per the Urban Development Standards of 1992,
Development Control Code of 2013 and the Building Control Act.

1.5 Vision
The vision is to be a meat distribution Centre of choice in the North-East and surrounding
areas

1.6 Mission
To conveniently provide our valued customers with products that combine quality performance
with value pricing. We wish to establish successful partnership with our customers, our
employees and our suppliers.

1.7 Values
In every aspect of our dealings with our customers, we adhere to our carefully set ethical code,
which includes botho, honesty, fairness and Customer-Oriented.

1.8 Ownership
100% citizen owned.

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1.9 Nature of intended operation
The Promoter intends to establish a standard meat distribution Centre business that will be
located in Masunga, In the North-East District and will see us offering our various customers
quality cuts of meat, carcasses as well as other services in order to expand our offering to our
targeted meat market. The concept was trigged by the fact that there is an acute shortage of
suppliers of Meat in large quantities in the North-East District to butcheries, Restaurants,
Caterers, Lodges, Schools and the General public despite the ever increasing demand for the
commodity. Therefore the intended business will act as a meat wholesaler as its major targeted
customers will be retailers dealing with meat products.

2 ORGANISATIONAL AND MANAGEMENT STRUCTURE

The company is 100 % citizen owned.

2.1 Organogram

The Managing
Director

Administration/ Customer Cashier Driver

Butcher (2) Service
Accounts officer Officers (2) (3) (3)

Cleaners
Security
Officers (2) (2)

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2.2 Roles

2.2.1 Managing Director

The promoter holds this position and will be the overall overseer of the project. His main
function includes, planning, organizing, coordination, record keeping, marketing, and carrying
out routine day to day management of the business. The promoter has already acquired the
necessary expertise in Entrepreneurship. The experience gained will therefore enable the
promoter to effectively manage the proposed project.

2.2.2 Administration/Accounts Officer

The Administration officer will be responsible for the daily management of accounting,
management of customers’ accounts, ensuring that all necessary payments are made within the
required period of time and preparing month-end report. He will also supervise the Security
guards, and the cleaner. He reports to the General Manager.

2.2.3 Butchery/Meat Shop Supervisor

In charge of ensuring that the meat is cut according to customer specifications. Ensures that the
right parts are cut. Is knowledgeable about industry trends and how it might affect the company

2.2.4 Customer Service Officer

In charge of taking orders, enquiries and requests from various customers on behalf of the
organization. Keeps an updated customer database for the organization. Ensures that customers
complaints are quickly attended to

2.2.5 Cashier
Responsible for taking money in the form of cash or credit from customers in exchange for the
goods and services. Scans items, provides change, balances drawer, and processes card
transactions.

2.2.6 Driver
In charge of driving supplies to major customers. Ensures that the correct stock is taken to accurate
destination. Carries out light maintenance on the vehicle when necessary

2.2.7 Cleaners
Provide a high quality cleaning service that includes tasks such as vacuuming, mopping, dusting,
emptying bins, and polishing surfaces.

2.2.8 Security Officers

Security Officers will ensure safety of the entire workshop and other properties.

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They need to be trained to keep their eyes wide open. The owner will not tolerate free
slumbering by the security personnel and energetic young men will be hired for this task,
someone with such a stature that will keep robbers at bay.

3 The production process for a Butchery

Step 1. Placing orders with suppliers

Quotations are sought from reputable suppliers that the business already has solid relationships with.
Orders are placed based on the supplier who offers the lowest price, the least delivery lead time, the best
quality and the most favourable payment terms.

Step 2. Acquire Animal Movement Permit

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The Veterinary Department of the Ministry of Agriculture and the Tribal Administration (Dikgotla)
provide certified permits to farmers for entry at the abattoir that ensure that animals are cleared of any
criminal activities. The Kgotla permit is valid for one week (7days) after registration and veterinary
permit not more than three days before entry at the abattoir. These are thoroughly checked at the abattoir
gate.

These animals are then kraaled after identification for a night so as to rest and bring blood circulation to at
least normal for proper bleeding during slaughter.

Step 3. Certification of meat and meat products for human consumption

 Ante Mortem (Inspection of live animal)

By law, all meat and meat products should have undergone ante mortem (inspection of live animal). The
inspection of live cattle will be carried out by a Veterinary Officer at the Cattle Kraals designated for
selling livestock.

 Transportation of the Live animals to the Abattoir using a hired truck

 Post mortem (carcass)
Inspection is carried out on carcasses for disease conditions that cannot be easily detected with the naked
eyes on living animals to determine if the meat is fit for human consumption before being made available
to the consumer. Meat that has gone through this process and passed inspection (fit for human
consumption) is given a certificate. This procedure is certification. A special mark "PASSED" is placed
on such carcasses or cuts by the meat inspectors.

 Prepare Meat for Delivery

After postmortem inspection, meat is cleaned with cold water and sound meat will be ready for collection.

Step 4. Delivery of the Carcass

Transportation of the Carcass from the Abattoir to the Butchery (approximately 10 km) is done using a
clean covered vehicle that is owned by the promoter.

Step 5. Payment to the Supplier:

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Payment for the animal supplied will only be completed if the animal has passed the inspection and is fit
for human consumption. N.B. All condemned Carcasses is destined for destruction at the local council
landfill, and then plant is cleaned and made ready for the following day and no payment for condemned
Carcass.

Step 6. Weighing the Carcass

The carcass is weighed, and its weight recorded in an inventory book. Since the meat will be sold at a
standard per kilogram price, this can then be used as a control measure to ensure that revenue generated
corresponds to the weight of meat received.

Step 7.Cutting the beef into different cuts

The in-store butcher will be responsible for cutting the beef sides to customer specifications and
expected consumer demands. The cuts available will include T-bone, steaks, brisket, Stew portions, Ox-
tail, liver, etc.

Step 8. Refrigeration of the Animal portions (Beef)

Bacteria can multiply rapidly and cause food to spoil or make it unsafe. Refrigeration substantially
reduces the rate at which food will deteriorate. Low temperatures slow down the growth of
microorganisms and the rate of chemical (including enzymes) changes in food.

Step 9. Selling to the customers.

Beef portions will be sold to customers through an off-the-shelf, computer based Point of Sale System
which has inventory, purchasing and sales modules. This system also adjusts the stock level accordingly
as each product is sold. Invoices are printed for all customers when they buy beef portions. The business
will be using this Point of Sale System for the general dealer as well.

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Step 10. Stock level monitoring
Stock for beef portions will be kept at a recommended (order-up-to) level, called Target Stock
Level (TSL). When customer demand appears, the stock level will drop below the TSL. Stock
levels are reviewed daily based on how much stock has to be kept -reorder level and reorder
quantity. Beef is then ordered whenever the stock level has fallen below the reorder point at
economic order quantities.

4 Project Implementation Schedule

PHASE Activity/Task Duration

Phase 1 -  Allocation of the plot by Tati Land 3 months

Planning  Board

 Preparation of a title deed

 Securing funding

 Preparation of Architectural & Structural

 Engineering Drawings

 Preparation of Bill of Quantities

 Issuance of Planning and Building permission

 Consultation with the Department of

 Environmental Affairs regarding EIA/EMP clearance

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Phase 2 -  Site clearance 9 months

Construction  Purchasing and Delivery of Building Material

 materials

 Foundations

 Super Structure

 Roofing

 Plumbing

 Electrical Wiring

 Finishes

 Ancillary structures (Guard house)

Phase 3 -  Issuance of occupation permit Ongoing,

Operation  Occupation of the warehouse and storage facility indefinite

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 5 FINANCING STRUCTURE
The Cost for the development of the project is estimated to amount to P976,500.00. The
project’s capital requirements will be financed from a combination of the promoter’s
contribution (Equity) which is estimated at P75,000.00 and long term borrowings estimated at
P976,500.00 from financial institutions such as First National Bank , National Development Bank
and Citizen Entrepreneurial Development Agency (CEDA) who have already been approached.

Income Statement FOR 5 YEARS  

  Year 1 Year 2 Year 3 Year 4 Year 5
Turnover 2,700,000.00 2,835,000.00 2,976,750.00 3,125,587.50 3,281,866.88
           
Cost of Sales 1,260,000.00 1,323,000.00 1,389,150.00 1,458,607.50 1,531,537.88
Gross Profit 1,440,000.00 1,512,000.00 1,587,600.00 1,666,980.00 1,750,329.00
Operating Expenses          

Salaries and wages 432,000.00 453,600.00 476,280.00 500,094.00 525,098.70

Electricity 108,000.00 113,400.00 119,070.00 125,023.50 131,274.68
Water 42,000.00 44,100.00 46,305.00 48,620.25 51,051.26
Trasport 132,000.00 138,600.00 145,530.00 152,806.50 160,446.83
Advertising & Promotions 60,000.00 63,000.00 66,150.00 69,457.50 72,930.38
Insurance 18,000.00 18,900.00 19,845.00 20,837.25 21,879.11
Lease 100.00 105.00 110.25 115.76 121.55
Telephone & Postage 54,000.00 56,700.00 59,535.00 62,511.75 65,637.34
Legal fees 15,000.00 15,750.00 16,537.50 17,364.38 18,232.59
Bank Charges 10,800.00 11,340.00 11,907.00 12,502.35 13,127.47
Loan repayment 184,363.51 184,363.51 184,363.51 184,363.51 184,363.51
TOTAL EXPENSES 1,056,263.51 1,099,858.51 1,145,633.26 1,193,696.75 1,244,163.41
Earnings Before Interest
383,736.49 412,141.49 441,966.74 473,283.25 506,165.59
and Tax
Interest on loan 73,237.50 64,903.05 55,943.52 46,312.02 12,862.57
Earnings Before Tax (After
310,498.99 347,238.44 386,023.22 426,971.23 493,303.02
interest)
Tax @ 22% 68,309.78 76,392.46 84,925.11 93,933.67 108,526.66
Net Earnings 242,189.21 270,845.98 301,098.11 333,037.56 384,776.36
BAL c/f 0 122,002.34 255,434.81 400,489.84 557,834.17
Bal b/f 242,189.21 392,848.32 556,532.92 733,527.40 942,610.53

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 CEDA has issued the promoter with a letter of support which indicates that they would be
willing to finance such a venture provided it meets financial viability and other statutory
requirements.

DETAILS EQUITY LOAN TOTAL

Land & Fencing 0.00 50,000.00 50,000.00
Shelves 0.00 10,000.00 10,000.00
Buildings 0.00 450,000.00 450,000.00
Butchery Equipment 0.00 380,000.00 380,000.00
Display Counter 0.00 25,000.00 25,000.00
Office Furniture 0.00 15,000.00 15,000.00
Biltong making equipment 60,000.00 0.00 60,000.00
  60,000.00 930,000.00 990,000.00
Working Capital      
Building plan preparation 10,000.00 0.00 10,000.00
Business Plan Preparation 5,000.00 0.00 5,000.00
Title deed preparation 0.00 5,000.00 5,000.00
Insurance 0.00 6,500.00 22,480.00
Electricity Connection 0.00 25,000.00 102,405.00
Advertising & Promotions 0.00 10,000.00 10,000.00
  15,000.00 46,500.00 154,885.00
TOTAL 75,000.00 976,500.00 460,885.00

5.1 Project Cost Recovery Plan

The business will be run as a commercial and profit making entity to ensure cost recovery. The
prices will be in line with market price. Prices for meat will be determined taking into
consideration the market prices.

5.2 Benefit of society, owners and economy

1. Upon implementation of the project, the project will create employment for both skilled and
unskilled labor. During construction of the building structure, both skilled and unskilled
labour will be engaged in the project. The project will employ 16 people in total.
Amongst them, 4 will be builders, 10 laborers, 1 security guard and 1 Project Manager.
The employees will be assigned the jobs based on the skills and work required for
construction of the building. The building will not compromise on the quality and
timeframe for the completion of the works. Each bricklayer will be paid by the
contractor and paid accordingly as per labour laws.
A total of 16 people will be hired at the commencement of the project as indicated in
the proposed organizational structure.
2. Some of the materials such as Cement will be procured locally hence boost the purchasing
power of the local business

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 3. As the project grows, it will have a social responsibility programme to ensure that it
contributes positively to the lives of the disadvantaged members of the society.
4. The project will contribute positively to the economic growth of Masunga and eventually
feed into the Gross Domestic Product of Botswana.
5. Lastly the development will immensely contribute to the village development by
providing unique and much needed amenities.

6 ENVIRONMENTAL IMPACT ASSESSMENTS

6.1 Water Erosion and Ground water Pollution
It is anticipated that at construction stage there will be a lot of water that will be used for concrete
mixing for mortar. However, such impacts will only be confined to the plot as all the activities related
to the project will be carried out on the site. A stand pipe will be connected to the plot. Continuous
water spillage from horse pipes may lead to some top soil erosion. At this stage less ground water
pollution is anticipated. The type of sanitary facilities used often has a bearing on the extent of water
pollution through run-off or through seepage especially when pit latrines are used.
Mitigation
The project supervisor will take all precautionary measures to ensure that leaking pipes and horse
pipes are replaced immediately. A temporary drainage channel will be dug where all foul water will
be collected and disposed in an environmental friendly manner will be dug and water channeled a
sewer line. Connection to the sewer line will also be done or the use of conservancy tank to minimize
pollution. At the start of construction, the contractor will construct temporary public toilets on site
for both men and women and such toilets shall be connected to the existing sewer line or will be
using conservancy tanks.

6.2 Air Pollution

Air polluting activities during construction include dust pollution from digging of construction
trenches and construction rubble. Loose sand particles are also a health hazard to the workers,
especially if dust particles are inhaled. Air pollution during operation will mainly be dust from
cement.

Mitigation

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Planting of trees to act as buffer can help to reduce both air and noise pollution. Construction
workers will be given protective clothing to protect them from dust and other smaller particles of
matter that might be inhaled. A boundary wall will be erected around the premises so that the dust
is contained within the premises. Workers will be provided with protective clothing which also
include masks.

6.3 Vegetation Destruction

There will be minimal vegetation destruction for this project. Destruction of vegetation will be
during site clearance which will be in the form of removal of top vegetation cover.
Mitigation
Consideration will be made so that unnecessary cutting of trees is avoided, where mature trees have
been removed they will be replaced with indigenous trees that are resistant to draught. Artificial
grass will also be planted to make for the grass that will have been lost during site clearance.

6.4 Littering
Littering will be mostly confined to the plot in the form of paper, plastic bags.
Mitigation
The business will make provision for on-site waste bins and promote the use of environmental and
bio – degradable bags which are less detrimental to the environment, Where plastic bags are given
they will be sold at a price as a means of discouraging the use of plastic bags. Public education
campaigns on the need to maintain and have a clean environment will be mounted. This will also be
carried out through the use of advert materials on the business premises.

6.5 Fire Fighting

The project is likely to experience fire outbreaks due to electrical faults or any other emissions/or gas
linkages. This might damage the building itself, occupants and stock as well as other neighboring
buildings. Required building setbacks will be observed during construction to avoid spreading of fires
to other buildings in the event there is any.
Mitigation
There would be fire extinguishers on site so that any fire outbreaks can be dealt with spontaneously.

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7 FEASIBILITY & MARKETING
7.1 Viability of the Project
The meat industry is contributing significantly to the economy of Botswana and as such it receives a lot
of support both technically and managerially from the government. Currently there is no Meat
distribution centre facility in the North-East district despite the high rate of consumption for meat in the
district. The butchery/meat shop business will be established in order to be able to cater to the
following groups of people; Households, Restaurants, Retailers, butcheries, Caterers, Hospitality
businesses, Dog owners and Fast food restaurants.

7.2 MARKETING PLAN

The promoter will analyze the local or regional market opportunities by interviewing the
targeted market segments. These interviews will accomplish the following:

• Gauge local or regional interest in the local meat products that could be produced.

• Estimate volume of business.

• Begin to establish possible market partnerships (i.e., possible distributor for delivering your
products to customers).

• Begin the task of getting the project recognized by prospective customers.

• Provide insight as to the type of products desired by customers so that the farmers can
produce to that specification. It is hoped that this strategy makes these markets feel like part of
the planning process for the new company and would be incentive for them to become
customers.

7.3 General Market and Market Size

The North-East District has a population size of 60,264 people (2011 population and housing
census). There are 43 villages in the North-east district and in almost all the villages there are
butchery business that require a ready supplier of meat and meat products. There are no meat
distribution Centre businesses in the North-East district despite the ever increasing number of
people in the district. Most businesses in the meat industry are operated at a small scale or are
not specializing in the supply of meat to other retailers.

7.4 Target market

The targeted customers are households, Restaurants, Retailers, butcheries, Caterers, Hospitality
businesses, Dog owners and Fast food restaurants in Masunga and villages in the North-East
District.

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7.5 Market share
The promoter will be able to claim a fair share of the market as there is ample market for a
meat business. Currently there are only small butchery businesses in the North-East district.

7.6 Marketing Strategies

The service will be marketed through local media such as Northern Advertiser fliers and the
newspapers. The word of mouth which is a power tool yet free will be use. The good quality
service we offer will sell the business. Promotional materials will be taken house to house. Bill
Boards will also be erected in strategic areas to market the business. The availability of taxis will
make it easier for customers to be transported to the work places.

7.7 Competition
Competition will be from butchery businesses in and around Masunga that sell meat product
line. There are 5 butcheries in Masunga village only. The promoter will take advantage of the
number of butcheries in the North-East to have them as the major customers of the business as
the business intends to supply the butcheries with required meat products as per their order
specifications.

7.8 Competitive edge

We will be the first meat distribution business that offers our customers enough information on
the various parts of meat up for purchase, thereby allowing them to make the best informed
information.

We will be the first meat distribution business that offers special delivery to customers

Our business will also be one that will be highly hygienic and adhering to standards set by the
industry and also our personal standards as well, especially as we thrive on such high business
practices.

8 SWOT ANALYSIS
Strengths
 The owner has a wide range of experience Mitigation factors
as an entrepreneur  Take advantage of the strength to operate
 The project will be strategically located in a competitive business
Masunga
Weaknesses Mitigation factors
 The promoter will be new in operating a  Promoter to benchmark from established
well formalized business and there will be property developers.
initial teething problems associated with

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 the learning curve.
Opportunities Mitigation factors
 Labor is in abundance  Take advantage of the opportunities to
 The proposed businesses form of that type operate a competitive business
do not exist in the village
Threats Mitigation factors
 Theft  Engage security officers and security alarm
 Staff loss due to contagious diseases such  Engage a SHE representative to assist the
as HIV/AIDS and COVID-19 and accidents staff on issues of health and safety
 Inflation  Proper budgeting and planning to cater for
 Competition from imported goods inflation
 Quality assurance and provision of
customized goods and service

9 DECLARATION OF PLOT TYPES

The promoter owns the following properties within Botswana:

Name of Promoter Plot No. Location Type Status

N/A N/A N/A N/A N/A

Signature of Declarant: ______________________________

10 ATTACHMENTS

10.1 Application Forms

10.2 Certified Copies of Omang

10.3 Receipt as proof of purchase of tender document.

10.4 Proof of Source of Finance

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