OPERATIONAL PLAN

This section presents the 4 M’s (Manpower, Method, Machines, Materials) that compromise the
operation of the business.

Manpower
Orgnizational Chart

OWNER

MANAGER

MARKET ANALYST SOCIAL MEDIA MANAGER CONFECTIONERS

Responsibilities of the Owner:

Responsible for maintaining and running the business:

 Doing Industry Analysis

 Socializing with the Industry Veteran
 Monitoring the business reports
 Financing and accounting process
 Keep Operating costs in check
 Planning
 Make a strategy for the business
 Ensuring communication among the staff

 Manager

Qualifications & Skills:

 Have a Leadership Mentality

 Time-Management Skills
  Capable for problem-solving
 Decision-Making Skills
 Have an excellent written and verbal communication skills
 Ability to work under pressure
 Have a Team-Oriented mindset
 Strategic Planning Abilities

Responsibilities:

 Planning, Managing, Organizing, and delegating tasks to employees

 Reporting to higher-level executives such as the Owner
 Setting employee work hours and schedules
 Overseeing operations
 Handling customer complaints
 Generating Financial reports
 Ensuring health and safety regulations
 Execute strategies for the growth of the business
 Identifies opportunities related to business competition
 Propose a solution when the threats approach

 Market Analyst

Qualifications & Skills:

 Proficient in marketing research

 Have an excellent technical skills, analytical skills, and critical thinking
 Strong organizational, communication and presentation skills
 Should have an attention to detail and accuracy
 Ability to work under pressure

Responsibilities:

 Perform valid and reliable market research SWOT analysis

 Utilize online market research and catalog findings to databases
 Interpret data, formulate reports, and make recommendations
 Gather and analyze statistical data using modern and traditional methods to collect it
 Reman fully inform on market trends, other parties researches and implement best
practices.

 Confectioner

Qualifications & Skills:

 Know how to make sweets and treats

 General knowledge for food safety
 Strong attention to detail
 Know a basic math skill
 Ability to work under pressure
 Responsibilities:

 Organizing and weighing raw materials

 Make a sweets and treats
 Upholding workplace to food safety standards
 Working with a team to meet quantity expectations
 Packaging confections
 Providing feedback on new products or recipe improvements
 Preparing, maintaining, all equipment
 Monitoring the sweets and treats processes

 Social Media Manager

Qualifications & Skills

 Excellent copywriting skills

 Ability to deliver creative content
 Familiarity with web design
 Knowledge of online marketing channels
 Excellent communication skills analytical and multitasking skills
 Know how to engage with the business followers
 Have an eye for social media trends

Responsibilities:

 Perform research on current trends and audience preferences

 Design and implement social media strategy to align business goals
 Generate, edit, publish, and share engaging content daily
 Communicate with followers, respond to queries in timely manner and monitoring
customer reviews
 Oversee social media account’s design
 Suggest and implement new features to develop brand awareness, like promotions and
competitions
 Stay up-to-date with current technologies and trends in social media, design tools and
applications

Method
Procedures:

 Mango Graham in a tub & Mango Graham Float

Step 1: Whip cream on high speed until doubled in size.

Step 2: Gradually add condensed milk and mix well.

Step 3: Arrange the 3-4 pieces of Graham Crackers in the tub and crushed graham in the cup. Then top
with the cream mixture. Cover first layer with mango.

Step 4: Repeat procedures to form 2 layers.

Step 5: Keep in the refrigerator for 4 hours or until the graham is moist with cream.

 Oreo Graham Float

Step 1: Whip cream on high speed until doubled size.

Step 2: Gradually add condensed milk, mix well, and set aside.

Step 3: For the one pack of Oreo biscuit, separate the biscuit and its cream afterwards, crushed the
biscuit.

Step 4: Mix 4 ½ tsp crushed biscuits to the cream and mix well.

Step 5: Arrange the left crushed biscuits in the cup. Then top with the oreo cream mixture.

Step 6: Repeat procedures to form 2-4 layers.

Step 7: Keep in the refrigerator for 4 hours or until the crushed oreo is moist with cream.

 Oreo Swiss Roll

Step 1: Separate the Oreo biscuit and cream.

Step 2: Put Oreo biscuit in a transparent plastic Ziplock bag and mash it until smooth.

Step 3: After end, put it in the bowl, pour 3 tbsp liquid milk and mix well.

Step 4: Knead until dough solid.

Step 5: For the cream, put 1 tbsp liquid milk s well and mix well.

Step 6: Put Oreo dough in a transparent plastic Ziplock bag and flatten until blended.

Step 7: Cut in a haft the top of the plastic Ziplock bag thereupon spread the cream in the flatten Oreo
dough.

Step 8: Afterwards, roll it slowly.

Step 9: Keep in freezer in 1 hour.

Step 10: Cut it in your desired size.

Materials
The Ingredients for mango graham are the following;

 Graham Cracker
  Crushed Graham
 All Purpose Cream
 Condensed milk
 Ripe Mangoes

For Oreo Graham Float:

 Oreo Biscuit
 All Purpose Cream
 Condensed milk

And for Swiss Roll:

 Oreo Biscuit
 Sachet Powder Milk

Machines
The Equipment to use to make the product and be the finished product to sell are the following:

 Electric Hand Mixer

 Clear Microwavable Food Container
 Clear Round Microwavable Container
 Transparent Plastic Ziplock bag
 Pastry bag
 Disposable Spoon