BUSINESS PLAN PROPOSAL
"SMILICIA"
By:
1.
Putri
Hafizah
102101087
Diploma Financial
2.
Ulfa
Utari Sembiring
102101063
Diploma Financial
3.
Fitri
Afriliya 102101075
Diploma Financial
4.
Wiendy
Novianti Sihombing 10210
3066 Diploma Secretary
University of Sumatra Utara
Faculty of Economics
2013
COMPANY PROFILE
"SMILICIA"
|
Company Name
|
SMILICIA
|
|
|
2
|
Line of Business
|
Culinary
|
|
3
|
Product Type
|
·
Assorted
cakes (Cakes and fried)
·
Pudding
·
Fried
Noodle
·
Fried
Rice
|
|
4
|
Company Address
|
Jln. Halat Gang Cempaka No. 1. 8C
|
|
5
|
Phone Numbers
|
081265228423
|
|
6
|
Standing Start
|
March 5, 2013
|
|
7
|
Company Motto
|
"Do not forget to smile"
|
INTRODUCTION
Praise and
gratitude we thank God Almighty for His mercy is so we can prepare reports
business plan is well and no one any less.
In
this business report, we as the manager attempted to describe all the main
aspects and aspects of supporting the business we named "SMILICIA".
Line of Business which we live is a simple business that culinary business.
Everything,
from the aspects of capital planning, marketing techniques and selection
techniques total quantity is we think, and it will be attached in this
business. Hopefully this report will be useful to readers.
Thank
you for your attention, may be useful and can be used as inspiration for the
reader.
Medan,
March 16, 2013
On
behalf of "SMILICIA"
Company Director "SMILICIA"
(Putri Hafizah)
CHAPTER I
INTRODUCTION
A.
Background
Today and supports the development in science and
technology led to ideas for everyone to create a change, especially in
business. Business planning is a very important tool for entrepreneurs and
corporate policy decisions. Business planning purposes is that business
activity to be Carried out as well as the ongoing stay on the right track in
accordance with the planned. Business planning is also a guide to refine the
plans are expected, Because The business plan we can know the position of the
company at this time, due to the company's goals and how to Achieve, we want to
Accomplish Goals.
The existence of community needs and environmental
conditions that include a variety of things such as: lifestyle, economic,
social, political and cultural influence Contributed to the community as well
as dependence on food. This encouraged us to meet the food needs of the
community by setting up a business engaged in the manufacture of culinary food
that will be consumed by the public. With this premise we had the idea to
create a business in that field.
B.
Problems
Along with the times, many problems will arise in
running a business. Moreover, efforts are still needed for the rest of corn so
it is good planning. Therefore, the authors feel it is important to analyze
matters Relating to the development of business in the period ahead. In the
proposal will be Discussed on the analysis of production, human resources
analysis, business risk analysis, product marketing, and the most important
thing is itself the product of excellence Compared to other products.
CHAPTER II
COMPANY PROFILE
A.
Brief History
SMILICIA
itself taken from the word smile (English) meaning smiled and Leticia
(Latin) is a joy. The selection of the name is intended that all customers
SMILICIA not be disappointed and have always been satisfied every purchase
products that we offer. So therefore In accordance with our motto "Do
not forget to smile".
B. Company Vision and Mission
a) Vision:
Being a small business Becomes more developed and
developing countries and Contribute to the economic activity on the quality of
taste and appearance products that amaze every person so that they have a great
desire to enjoy it as well as customer satisfaction is our happiness.
b)
Mission:
Help the public to meet the need for food for the
public.
C.
Organizational
Structure
CHAPTER
III
DISCUSSION
A.
Production
Aspects
As for the types of products produced and offered
include:
a)
Assorted cakes
(cakes and fried)
b)
Pudding
c)
Mie Goreng
d)
Fried Rice
B.
Aspects of
Market and Marketing
Business establishment engaged in
culinary aims to meet the food needs of the wider community.
a)
Market
Segmentation
1.
Marketing
Location : Jln. Halat Gang Cempaka 1 No. 8C
2.
Age
Restrictions: No limited
3.
Gender :
General
4.
Objective:
The public
5.
Economy:
Medium
6.
Product
Model: Traditional and Modern
b)
Prospects
All walks of life are existent in
nearby Medan as well as visitors from out of town. Because of their potential
up to become our loyal customers as well as to be used as a culinary souvenir
for visitors from inside and outside the city.
c)
Marketing
1.
Price list
List prices for the products we sell are as
follows:
Product
Name
|
Price
|
·
Cake and Fried
|
Rp 3.000
|
·
Pudding
|
Rp 5.000
|
·
Fried Noodle
|
Rp 10.000
|
·
Fried Rice
|
Rp 10.000
|
2. Promotion
1)
Promotion of mouth
2)
Opening stand bazaar
in certain events
3)
Tried through promotion
in print and electronic media (if the business has begun to grow)
3. Competitors
1)
Modern Bakery and
pastry
2)
Seller moist cakes
and other small traders
4. Product Overview
d)
Market Analysis
Changing market circumstances change requiring us
to better maintain the quality of the products we produce. Therefore, the
ability to innovate priority need for state of the market will be receptive to
something that offered the product type has its own advantages.
Attraction marketing itself is not far
from where our production, which is oriented to consumers directly.
Where there are students, our own parents and our relatives. Some of the Things
that Became our benchmark why choose among teenagers and housewives used as the
main attraction, due to a strategic business location where many communities.
In addition, supported also by
the sale price that we offer very cheap and good nutrition for health.
Besides, supported by sales to our
relatives as parents we also we noticed. Why this we still do, Because we think
that it should be Able to trade Embraces all aspects, not least our own
brothers. This was also the fact of their great revenues we earn
e)
Analysis of
Production
A variety of raw materials as well as
additional feedstock in the manufacture of food products that we produce.
1.
Main Raw Material for manufacturing of Wet
Cake and Fried
1) Flour Bread and Flour Kanji
2) Brown sugar and granulated sugar
3) Flavor, pepper
4) Eggs
5) Butter
6) Baking
7) Food coloring
8) Coconut milk
9) Vegetables (cabbage, carrots, leaf and leaf soup
pre)
10) Main Raw Material manufacturing Pudding
11) Gelatin
12) Granulated sugar
13) Sweetened condensed milk
14) Coconut milk
2.
Main Raw Material Preparation for Mie
Goreng
1) Mie Aceh
2) Eggs
3) Salt
4) Sweet soy sauce
5) Flavor
6) Shallots and Garlic
7) Vegetables (cabbage, carrots, leaf and leaf soup
pre)
8) Red pepper, Pepper, Cucumber, Tomato, Lettuce Leaf
9) Sauce
10) Crackers
3. Main Raw
Material Making Fried Rice
1) White rice
2) Eggs
3) Salt
4) Sweet soy sauce
5) Flavor
6) Shallots and Garlic
7) Vegetables (leaf and onion soup pre)
8) Red pepper, pepper, cucumber, tomato, lettuce
9) Sauce
10) Crackers
4.
Additional Raw Materials and Equipment
Required
1) Cooking oil
2) Gas
3) Plastic
4) Styrofoam
5) Plastic spoons
6) Plastic forks
7) Pan
8) Pot
9) Cup-cake cup
10) Small plastic cups
11) Stapler + Content
f)
Owned
Production Process Excellence
Our businesses have an advantage in
selling their products. Our effort is always put flavor in order to gain loyal
customers who buy the products. Our efforts put pleasure tongue of the
consumer, in addition we also provide business products with affordable prices
of course in accordance with the ability of the community at large.
And our other advantages are:
1. Using hygienic materials to produce healthy food
2. Foods with a high taste
3. Receipts attractive packaging
4. Offering the best service
5. And at an affordable price
A.
Financial
Aspects
On
the financial aspect, we got the business capital of the capital consisting of
4 people, per person issued capital of Rp 100,000. So our initial capital of Rp
400,000. Here we show our financial projections in 1 week. Financial
Projections 1 week :
Capital = Rp
400.000
a) Fixed Cost
Gas
|
=
|
Rp
15,000
|
Stapler 1 piece @ 5000
+ Contents 2 packs @ 2500
|
=
|
Rp
10,000
|
Plastic 2 packs @ 8000
|
=
|
Rp
16,000
|
Styrofoam 1 pack @
8000
|
=
|
Rp
8,000
|
Plastic spoon 1 pack @
7000
|
=
|
Rp
7,000
|
1 small plastic fork
pack @ 7000
|
=
|
Rp
7,000
|
1 cup cake wrappers @
7000
|
=
|
Rp
7,000
|
Plastic cups 1 pack @
8000
|
=
|
Rp
8,000
|
=
|
Rp
78,000
|
b) Variable Cost
=
|
Rp
30,000
|
|
Gelatin 5 pack @ 1500
|
=
|
Rp
7,500
|
1 can sweetened
Condensed Milk @ 6000
|
=
|
Rp
6,000
|
Coconut 2 pieces @
5000
|
=
|
Rp
10,000
|
Shallots ½ kg @ 12000
|
=
|
Rp
6,000
|
Garlic ½ kg @ 12000
|
=
|
Rp
6,000
|
½ red pepper kg @
12000
|
=
|
Rp
6,000
|
Cucumber ½ kg @ 4000
|
=
|
Rp
2,000
|
Tomatoes 1 kg @ 8000
|
=
|
Rp
8,000
|
1 piece baking @ 3000
|
=
|
Rp
3,000
|
Food coloring 2 packs
@ 500
|
=
|
Rp
1,000
|
Pepper 3 packs @ 1000
|
=
|
Rp
3,000
|
Lettuce ½ kg @ 6000
|
=
|
Rp
3,000
|
Crackers ½ kg @ 6000
|
=
|
Rp
3,000
|
Rp
94,500
|
c) Semi Variable Cost
Rice 2 kg @ 8000
|
=
|
Rp 16,000
|
Mie Aceh 1 ½ kg @ 6000
|
=
|
Rp 9,000
|
Cooking Oil 1 ½ kg @10000
|
=
|
Rp 15,000
|
Sugar 1 ½ kg @ 10000
|
=
|
Rp 15,000
|
Salt ½ pack @ 1000
|
=
|
Rp 500
|
Brown sugar 1 kg @ 12000
|
=
|
Rp 12,000
|
Egg 1 Plank @ 30000
|
=
|
Rp 30,000
|
Sauce 1 pack @ 5000
|
=
|
Rp 5,000
|
Soy sauce 1 pack @ 8000
|
=
|
Rp 8,000
|
The flavoring 6 packs @ 500
|
=
|
Rp 3,000
|
Wheat flour 2 kg @ 4000
|
=
|
Rp 8,000
|
Starch ½ kg @ 4000
|
=
|
Rp 2,000
|
Butter ½ kg @ 18000
|
=
|
Rp 9,000
|
Rp 132,500
|
Total Cost = Fixed Cost +
Variable Cost + Semi Variable Cost
= Rp 94,500 + 78,000 + Rp 132,500 = Rp
305,000
d) Sales Turnover:
1 ½ kg Mie Aceh
produced 20 packs Fried Noodle
|
=
|
20
|
|||
1 ½ kg of rice
produced 20 packs Fried Rice
|
=
|
15
|
|||
4 packs Gelatin
produced 30 cup Puding
|
=
|
30
|
|||
2 kg Wheat Flour ½ +
Kanji produce
|
|||||
Cakes = 45 pieces
|
=
|
45
|
|||
Fried =
40 pieces
|
=
|
40
|
|||
150
|
|||||
Price 1 piece of Cake and Fried
|
=
|
Rp 3,000
|
|||
Price 1 cup pudding
|
=
|
Rp 5,000
|
|||
Price Fried Noodle 1 pack
|
=
|
Rp 10,000
|
|||
Quantity 1 pack of Fried Rice
|
=
|
Rp 10,000
|
|||
Target
turnover
Rp 3,000
|
x
|
85
|
Rp 255,000
|
Rp
5,000
|
x
|
30
|
Rp 150,000
|
Rp
10,000
|
x
|
20
|
Rp 200,000
|
Rp
10,000
|
x
|
15
|
Rp 150,000
|
Rp 755,000
|
Estimated
profit = sales targets - total cost
=
Rp 755.000 - Rp 305.000
=
Rp 450.000
Note:
We Have Working Capital Rp 400,000, expenditures of raw materials and supplies
amounting to Rp 305.000 to Rp then acquired the remaining Rp 95 000 were used
as a reserve fund to meet unexpected costs in the production process.
B.
Analysis of
Human Resources (HR)
Our business initially had shared
duties and responsibilities in accordance with their respective skills so that
work can be done Effectively and efficiently in order to get the maximum goal.
In the Human Resources Analyze, share some part of our business consists of
Director, Finance Manager, Production Manager and Marketing Manager.
C.
Enterprise
Risk Analysis
Some business risks we face are:
b)
Many of our
competitors have the same yield.
c)
Consumer tastes
change so we should be Able to create a new flavor.
CHAPTER IV
CLOSING
A.
Conclusion
Along with the times, students are led
economy has good entrepreneurial skills to Potentially create jobs for others.
Therefore, the practice of entrepreneurship, there is expected to develop
student interest and creativity in running the business.
B.
Suggestion
Going forward, the Advices we can give
to our friends and to the activities of the next Business Plan are:
a) In order for the future Business Plan can be
developed more profound
b) That all actors in the Business Plan are more
better merchandise displays so as to maintain the existence of the group.
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