entrepreneurship bdp
TRANSCRIPT
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PRESENTING BY
VISHNU PRIYA.G(09CB24)
VIVEKSINGH.A(09CB25)
YENGKHOM JOTEE DEVI (09CB26)
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The proposed business plan envisages the setup ofPickle production, marketing, finance, technology, operational
and organizational business plan in Karmathampatti
(Coimbatore).
Pickle is the general term used for fruits or vegetables
preserved in vinegar or brine usually with spices or sugar or
both.
The name of the company is JPV PRIVATE LTD. Theunit has a rated capacity of producing 50,000 kg of pickles in a
year, with an estimated cost of Rs. 13, 00,000.
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CFTRI is the technology which is used for
manufacturing the pickles. The quality standard as specified by
BIS is ISO3500/01:1996.
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Our target customer will be road side
Dhabas, Restaurant, small eateries, shops andtourists.
The business is promoted by advertisement
in local TV channels and FM radios.
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Plant & Machinery Rs.5,00,000
Vehicle for support
and transportation
Rs.4,00,000
Construction &renovation
Rs.1,50,000
Factory / office
furniture
Rs.1,00,000
Premises advance
deposit( 6 months)
Rs.1,50,000
Total fixed capital Rs.13,00,000
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Utilities - three months (
office & Factory)
Rs.93,000
Electricity / month Rs.10,000
Diesel for Vehicles and
machinery
Rs.5000
as / month Rs. 000
Office rent Rs.25,000
Telephone / month Rs.5,000
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Water Rs.5,000
Salary three months Rs.1,11,000
Raw materials inventory /
one month
Rs.2,04,909
Miscellaneous expenses Rs.15,000
otalWorking capital Rs.4,79,909
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ITEMS PERCENTAGE QTY.(kg)
CHILLY 25% 10750MANGO 25% 10750
LIME 25% 10750
GARLIC 25% 10750
SPICES 12300
SALT 1535
SAUNF 1535
CHILLY 614
METHI SEEDS 614
KALONGS 614
RIE 614
OIL 60826
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SIZE OF THE BOTTLES QUANTITY OF BOTTLES
330gms 15000
450gms 15000
1.0 Kg 10000
1.8 Kg 8000
5.0Kg(Buckets) 5000
Total Requirement ofBottles
andBuckets
53000
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The fresh raw
mangoes, lemons and other
vegetables are washed in water
and then cut into the required
sizes.
Then these are cured by
bringing them for about 8
hours and are dehydrated in
dryer.
WASHING AND
CUTTING OF
VEGETABLES
CURNING
DEHYDRATING
SEASONING
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VISION
The vision of our company is Creating
awareness of the company for expanding the
business and achieving the target of sales in allareas by attractive taste and preferences of our
product.
MISSION
The mission of our company is providingmore employment opportunities for poor and rural
peoples by expanding the business and providing
quality pickles to the public.
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1. Providing job opportunities to the poor peopleby increasing demand and sales of our product.
2. Expanding the business in future by
implementing new techniques and ideas for increasing
product line.
3. Producing good and quality product for
attracting consumers and for perfect competitions.
4. Applying strategy of JIT to reduce the cost ofproduction and reduce the MRP price of the product
by reducing wastages of raw materials.
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1. The operational plan is following properly in our
business for reducing the cost . This is a type of costcutting strategy .
2. The machineries are maintaining weekly to reduce the
break-down .
3. The production of different pickles depends on the
demand for the product .
4. Maintaining the inventory level to reduce the wastage of
raw-materials .
5. The equipments and the tools are maintaining weekly .
6. Our company is following the FIFO strategy for
production of product.
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Production:
1.Production techniques and costs
2.Quality control
3.Customer service
4.Inventory control
5.Product development
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