OPERATIONAL PLAN

Production Process
The business will operate in SFNHS, the owners will sell the product around the school campus. Before
the daily operation begins, ingredients needed and products prepared shall be placed, and segregated in
proper containers.

Preparation and Storage

Churros dough will be prepared hours before the operation. To avoid spoilage, these products must be
stored in a cool place. As it would be impractical to buy a refrigerator solely for this purpose, the
products will be stored in the refrigerator of one member’s house. Raw materials shall also be processed
fresh on the day the products will be sold.

Equipment
The pieces of equipment used are pans, ladles, plates, bowls, thongs, spoons, knives, and piping bags.
Pans, Ladles, Piping Bags and Thongs for frying the churros. Plates, Bowls, Spoon, and Knives for
preparing the churros dough and natural flavors (banana, mango, carrot, squash, and malunggay).

Cooking and Serving

The churros will be cooked before selling it at the school. It will be served in a specially designed paper
container, with the Churrosto Ko To Company Logo, along with the chocolate syrup in a separate plastic
container.