Describe How Your Business Operations Will Work ✓ Solved

Describe how your business operations will work.

Before working on this discussion post, review the appropriate guidelines for your selected company. This Week’s Discussion Post requires you to describe how your business operations will work. Explain the day-to-day flow of activities necessary to deliver your product or service to customers, identifying costs wherever applicable.

Be sure to address the following in your post:

  • Facilities:
    • Describe the facility, including its location.
    • Specify whether it is rented or owned; include any associated costs.
    • Estimate the cost of utilities, such as water/sewer, gas, electricity, and trash removal.
  • Production Process:
    • Describe the production process or explain how your business will operate if it is a retail or service company.
    • Identify the equipment you will use and associated costs.
    • Describe the capacity to produce the product.
    • Explain your approach to quality control.
    • Explain your approach to inventory, as applicable.
    • Where do your supplies come from?
    • What is your turnaround time to produce your product once you have received an order?
  • Research and Development:
    • Explain how you will stay abreast of new industry developments.
    • Describe the new products or services that are in development.
  • Personnel Needs in Operations:
    • Specify the number of operations employees you plan to have.
    • Describe their roles.

Paper For Above Instructions

In this discussion post, I will outline the operational framework of my business, a snack food company focusing on healthy snack alternatives. Operating in today’s competitive environment, a systematic approach to operations, production processes, and personnel management is essential for success.

Facilities

The location of my snack food company will be in a commercial kitchen space situated in an industrial area that provides easy access to transportation networks. The facility will be leased from a local provider, costing approximately $2,500 per month. This space is suitable for food production, equipped with necessary appliances and meeting health standards.

Utilities are a critical consideration; I anticipate utilities, including electricity, gas, and water/sewer, to total about $800 monthly. Waste management, including trash removal, will add another $200 monthly.

Production Process

The production process will involve sourcing high-quality ingredients, the assembly of snacks, and packaging. The operation will employ commercial kitchen equipment, such as mixers, ovens, and packing machines, with an initial equipment investment of about $15,000. The production capacity is projected at 1,000 units per day, with plans to scale as demand increases.

Quality control will be managed through rigorous testing of each batch to ensure consistency and adherence to health standards. Additionally, an inventory system will track raw materials, finished goods, and packaging supplies to minimize waste and overproduction, with supplies sourced from local and organic suppliers whenever possible. The typical turnaround time for producing an order is estimated at 24-48 hours, depending on the size.

Research and Development

Remaining informed of industry developments is crucial for continuous improvement. I will subscribe to industry journals, attend food expos, and partner with local universities for research collaborations. Currently, I have several new product ideas, including gluten-free and low-sugar snack options, under development to diversify our product offerings.

Personnel Needs in Operations

The operational team is expected to consist of six employees initially. These will include a production supervisor, a quality control specialist, and three production workers, each trained in food safety and the production processes. Their collective efforts will ensure that our products maintain high standards of quality and efficiency throughout the production phase.

In conclusion, the operational planning of my snack food company focuses on effective facility management, streamlined production processes, continuous research and development, and well-defined personnel roles. This comprehensive approach aims toward creating a sustainable business model that meets the demands of health-conscious consumers while ensuring profitability and growth.

References

  • Jones, A. (2022). Sustainable Production Practices in Snack Food Industries. Journal of Food Safety, 14(3), 223-234.
  • Smith, R. (2023). Quality Control Systems in Food Manufacturing. Food Research International, 121, 109-118.
  • Thompson, L. (2021). The Importance of Facilities Management in Food Production. Facilities Journal, 39(7), 456-467.
  • Adams, T. (2023). Innovations in Snack Food Product Development. International Journal of Food Science, 29(4), 368-375.
  • White, C. (2022). Cost Analysis in Food Manufacturing. Journal of Business Economics, 38(2), 85-97.
  • National Restaurant Association. (2023). Trends in Food Production. Retrieved from [URL].
  • Schmidt, P. (2022). The Role of Employee Training in Food Safety. Food Safety Magazine, 18(5), 55-61.
  • O'Brien, K. (2023). Utility Management in Food Production Facilities. Utilities Journal, 45(2), 180-190.
  • Local Organic Food Suppliers Association. (2023). Sourcing Local Ingredients: A Best Practice Guide. Retrieved from [URL].
  • Green, B. (2022). Marketing Healthy Snacks: Trends and Strategies. Journal of Consumer Marketing, 39(1), 120-130.

Related Assignments