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1.
2.
3. SCOPE OF THE STUDY
Competitor analysis - assess strengths/ weaknesses of
the competition.
Recent trends in target market.
Suitable marketing plan for target market.
4. DESCRIPTION OF BAKERY
INDUSTRY
The bakery industry consists of three broad product
lines –
i) Bread and rolls
ii) Cakes and pastries
iii) Biscuits and cookies
This study deals with trends and potential for bread,
cakes and pastries
– target market for bakery equipment.
5. DEMAND AND SIZE OF THE BAKERY
INDUSTRY(INDIA)
There are various association which provides clear
picture of bakery industry
1. All India Bread Manufacturer
Association(AIBMA)
2. Central Statistical Organization, Kolkata
6. SOURCE:- ALL INDIA BREAD MANUFACTURER
LARGE SCALE MANUFACTURERS 2
ASSOSCIATION(AIBMA)
MEDIUM SCALE MANUFACTURERS 25
SMALL SCALE MANUFACTURERS 1,800
UNORGANIZED –SINGLE STORE 75,000
BAKERS
ORGANIZED SECTOR PRODUCTION- 1,500,000 MT
BREAD
ORGANIZED SECTOR PRODUCTION – 4,24,000 MT
CAKES AND PASTRIES
TOTAL ORGANIZED SECTOR 1,924,000 MT
PRODUCTION
ESTIMATED UNORGANIZED SECTOR 2,352,000 MT
PRODUCTION
TOTAL PRODUCTION OF BREADS 4,276.000 MT
,BUNS AND PASTRIES ,COOKIES
PER CAPITA CONSUMPTION OF 2.3 KG/ YEAR
8. TRENDS IN TARGET MARKET
Consumer preferences towards bakery product are
changing they are focusing more on
1. various range of products.
2. quality consideration is more.
3. it signifies their standard of living
4. youth and couple prefer to gift cookies and
pastries to their partner.
. They prefer to buy more through local manufacturers.
10. BARRIERS:-
High production cost – we are new in this industry so
initially we might face more cost
Consumer acceptance and brand recognition
Language barrier
11. HOW TO OVERCOME THE BARRIERS
We will focus more on advertising through local news
paper, word of mouth promotional activity which
help us to position ourselves in the mind of target
market
One of our partner is a permanent residential of j&k
however all the dealings will done through him and
hence language barrier will get reduce
13. BENEFITS AND FEATURES OF
PRODUCT
BENEFIT-
a. product can be used as a break fast
b. product can be used as a snacks
c. product can be used in party and marriages as a
sweet.
d. product can be used in every happy moment
14. FEATURES:-
Product are available in various flavors colors
Product are available in various ranges of prices.
Product are available in various size like small ,
medium, large or according to consumer demand.
15. DEMOGRAPHIC PROFILE
FOR INDIVIDUAL:-
age- all age group
gender- male female both
location- Jammu and Kashmir
income – all income groups.
16. FOR BUSINESS CUSTOMER:-
INDUSTRY- Hotel industry, restaurant , kiosks.
LOCATION- Jammu and Kashmir
18. FACTOR ME STRENGT WEAKNE COMPET COMPE IMP. TO
H SS ITOR 1 TITIOR CUSTOM
2 ER
PRODUC Dealing Providing Various 1
T in only various ranges
COMPETETIVE ANALYSIS
three
products
ranges in high
price
mainly in
avg.price
location Ease and Placed in Not so 5
convenie centre of good
nce to the
reach market
customer
experienc inexperie More Family 1
e nce than 20 business
years of
presence
Brand We are People good 5
new know
them by
name
19. OPPORTUNITIES AND THREATS
External Opportunities
Desire for healthier lifestyle
Niche market in urban areas
Large target market area
External Threats
Change in lifestyle trends
Increased fuel prices
Competitors having lower prices
21. PROMOTION
Word of mouth
Advertisement through local newspaper
Banner and hoardings
Advertisement of a product through local cable
operator channels.
TOTAL ADVERTISMENT AND PROMOTION
EXPENSES:-
1,00,000
22. PLACE
Proposed location is Jammu and Kashmir our land
situated near to the national highway
REASONS:-
1. ease and convenient to customer
2. parking facility
3. easy transportation
25. Start Up
The bakery will be constructed on the farm.
Construction will commence in June 2012
The bakery is scheduled to open in September 2012.
26. Organizational Structure
Board of Directors
President/Manager
Head Baker
Assistant Baker/Delivery Person
Assistant Baker/Delivery Person
Assistant Baker
27.
28. Work Plan
4:00am – Start Baking
8:00am – Bakery Opens
5:00 pm Bakery Closes
29. Quality Control Program
Regulations
Local
Consumer Protection Branch
Department of health and family welfare.
Labour
31. President/Manager
Responsibilities:
Oversees daily production
Work Schedules
Assigning Employee Tasks
Traveling
Ensures product quality
Purchases raw materials
Keeps facility running, and clean
Accounting Duties
32. Head Baker
Responsibilities:
Working long hours
Ability to follow recipes
Ability to produce quality product
Ability to use ovens and mixers
Dishwashing and janitorial skills(Maintainence skills)
(Dusting Sweeping floors,Washing floors ,Waxing,Washing windows,Cleaning
rugs or carpets,Cleaning bathrooms,Buffing,Polishing furniture,Plumbing
repairs,Electrical repairs,Window repairs,Carpentry work,Public
relations,Money handling, Supervisory experience (in a job, in a club or
organization you belong to, etc.)
34. Delivery Persons
Responsibilities
Deliver product to Budgam Market place & Lal chowk
Market Place
Deliver products to and work at Farmers Markets in
nearby areas, like Chadoora.
35. Additional Training
All staff members will take the one day Safe Food
Handling Course
Other food safety programs offered by State (J&K) will
be taken