OPERATIONAL PLAN

LOCATION OF THE BUSINESS

Location decisions are usually pretty important to both large and small business. The
location decision has a direct effect on an operations costs as well as its ability to serve
customers. The location decision has the business can be an important factors in its success.
When choosing a location, carefully access the right environment for the business . It is always
best to get the location decision right first time. There are main factors influencing choice of
business location. These are the cost of the operation, the customer service that the business
wants to provide and the potential revenues that can be achieved from the location.

La' Sabrosa' Pastries is located at 845 R. Papa St., Sampaloc Manila( Nicanor Reyes-
formerly Morayta- Ubelt) near FEU, PSBA, UE, along " Hepa- Lane". The proponents choose
the specific location because this is an excellent location to serve the target market. The
location is centrally located and easy to reach. There are lots of schools, review centers, and
apartment located around the place which is good for the business.

LOCATION
The Primary Targets of the business are:

students, reviewee, employees, etc. around the area.

List of universities, review centers, offices, etc. inside target area.

 Top One Review Masters

 Philtrust Bank
 Nihongo Center Foundation
 Excel First Training Center Inc.
 Colegio Medico Farmaceutico de Filipinas
 Equipp Review Center Inc.
 One Morayta Residences
 Aliswag Review Center Inc.
 APR Review Center
 Resa Review Center
 Prime Review Center
 FEU
 University of the east
 PSBA- Manila
 Manor Review Center
 Ltan Boarding House
 Review Center for Allied Professions
FLOOR PLAN

BAKING PRODUCTS

Baking Supplies Descriptions

Use in baking to bake many different cakes

and cupcakes.
Flour

Use for increasing the volume and lightening

the texture of baked goods.
Baking Powder
 Use for making the batters to rise when baked.

Baking Soda

Use to enhance the flavor of other ingredients.

It is also provides the balance to the sweetness
and flavor in baking.
Salt

Small amount of oil use to to produce similar

texture.
Oil

Use as a leavening agent in baking.

Yeast

Use for providing sweetness and flavor in

baking.

Sugar

Use enhances all the other flavors in the

recipe, without it cakes tend to taste flat and
blands.
Vanilla

Add structure leavening, color and flavor to

the cakes.

Eggs
 BAKING EQUIPMENT/ MATERIALS

Baking Equipment Descriptions

Use for cooking cakes

Oven

Use to preserve the products.

Refrigerator

Use for mixing wet and dry ingredients.

Smaller bowls can hold frosting and cake
toppings.

Mixing bowls

Use for measuring ingredients.

Measuring Cups

Use to scoop dry ngredients and put it in the

cup. It is used to measure ingredients.

Measuring Spoon

Use for frosting a cake. It spreads the frosting

easily and use to create swirly designs or to
smooth out bumps and mistakes.
Spatula
 Different shapes cake pans use in baking cake
you wish to make.

Baking Pans

Use to set for a number ( usually up to one

hour ) that sounds an alarm when the specified
amount of time has exposed.

Timer

Use for measuring ingredients like flour.

Weighing Scale

Use in beatting ingredients to be fluffy. It is

also use to make frosting.

Electric Mixer

Use to cut the parchment paper to to the

appropriate size for the cake pan.
Kitchen Scissors

Use when mixing all the ingredients.

Mixing Spoons
 Use in displaying finished product to make the
products more appealing.

Cake and cupcakes stand

Use to line cake pans to ensure cake pops out

cleanly and easily.
Parchment Paper

Use for tracing the letters in the frosting to

avoid messy piping mistakes. It is also useto
test if your cakes are ready.
Toothpick

Use to slice edible decorations such as fruit

Paring knife and candy to the desired size.

Use in packaging cake and cup cake.

Cake and cup cake box

MISCELLANEOUS SUPPLIES

Miscellaneous Supplies Description

Use for cleaning the premises.

Broom and Dust pan

 Use to clean the floor.

Mop

Use for waste disposal.

Trash Cans

Use for cleaning the premises.

Mats

Use for lighting the shop.

Flourescent lamp

FURNITURE AND FIXTURES

Furniture and Fixtures Description

Use for seating to make the customers

comfortable.

Chair

Where customers who want to eat the cake

and cup cake they bought can stop and enjoy.

Table
 Use for safekeeping the money.

Cash Drawer

Use for decorating the shop.

Wall Sticker

Cakes can be displayed so that customers can

easily choose.

Cake Display Cabinet

SHOP SUPPLIES

Shop Supplies Descriptions

Use to cease fire.

Fire Extinguisher

Use for calculating.

Calculator

Use to tell time.

Wall Clock
 Use for cutting purposes.
Pair of Scissors

Use to staple receipt, etc.

Stapler

Use to monitor sales.

Record Book

Use for writing purposes.

Ballpen

Use for printing and recording receipt of the

payments.
Receipt Printer

PRICES OF PRODUCTS AND SERVICES

Products

All purpose flour 125g Php 108.70

Baking Powder 50 g 84.50

Baking Soda 907g 96. 94

Salt 1 kg 35.00

Sugar 1 kg 52.00

Oil 500 ml 98.97

Eggs 12 pcs. 105.00

Carrots 3 pcs. 150.00

Vanilla 118 ml 100.00

TOTAL Php 831. 11

Services ( per baking)

Oven Php 150.00

Box 25.00

TOTAL Php 175.00

PRICES OF EQUIPMENT, MATERIALS AND SUPPLIES USED

Prices of Baking Equipment/Materials

Baking Equipments Unit Price Quantity Total Cost

Oven Php 8,995.00 2 Php 17,990.00

Mixing bowls 392.75 2 785.50

Measuring cups 190.00 2 380.00

Measuring Spoon 475.00 set of 6 475.00

Spatula 499.00 set of 3 499.00

Baking Pans 995.00 5 4, 975.00

Timer 286.18 1 286.18

Weighing Scale 299.00 1 299.00

 Pastry Brush 299.58 set 0f 3 299.58

Electric Mixer 299.00 2 598.00

Parchment Paper 489.00 1 489.00

Kitchen Scissors 460.23 1 460.23

Toothpick 129.16 1 box 129.16

Paring Knife 400.00 2 800.00

TOTAL
Php 28, 465.65

PRICES OF MISCELLANEOUS SUPPLIES

Miscellaneous Unit Price Quantity Total Cost

Supplies

Broom and Dust pan Php 150.00 2 Php 300.00

Mop 500.00 2 1,000.00

Trash cans 150.00 3 450.00

Mat 3 for 100 12 400.00

Flourescent lamp 120.00 5 600.00

TOTAL COST Php 2,750.00

PRICES OF FURNITURES AND FIXTURES

Furniture and Unit Price Quantity Total Cost

Fixtures
 Chairs Php 200.00 17 Php 4,200.00

Tables 500.00 6 3,000.00

Cash Drawer 1,000.00 1 1,000.00

Wall Designs 3 for 100 6 200.00

Cake Display Cabinet 25,000.00 3 1,950.00

TOTAL COST Php 10, 350.00

PRICES OF SHOP SUPPLIES

Shop Supplies Unit price Quantity Total Cost

Fire Extinguisher Php 2,462.95 1 Php 2,462.95

Calculator 345.00 1 345.00

Wall Clock 350.00 1 350.00

Pair of Scissors 129.00 2 258.00

Stapler 149.00 1 149.00

Record Book 150.00 5 750.00

Ballpen 75/box 1 75.00

Receipt Printer 1,530.00 1 1,530.00

TOTAL COST Php 5, 919.95

TOTAL COST= Php 48,491.71

LIST OF PRODUCTS

Cakes

Banana Cake- is prepared using banana as a primary ingredient and typical cake ngredients
such as flour, sugar, eggs, butter, margarine or oil and baking soda. t can be prepared as a
layer cake, and the cake batter can be used to prepare banana muffins and cupcake.

Ingredients:

Mix together

1 ½ C sugar
2/3 C oil
2 eggs
1 t soda
Add
1 ¼ C sour milk
1 C mashed bananas
1 C nuts (opt)
1 t vanilla
1 ½ C sifted flour
¼ t salt

Procedure:
Pour into greased loaf pan and bake at 350° for 35- 40 minutes.
* ¼ C milk plus 1 t vinegar.

Carrot Cake- An old-fashioned favorite made with fresh carrots.

Ingredients:

Mix
1 C oil
2 C sugar
Add one at a time and beat well
4 eggs
Add
2 T kalamansi juice
2 T fruit jam or jelly

Add
3 C finely grated carrots

Sift and add

2 C flour
2 t soda
¼ t BP
1 t salt
1 t cinnamon 0r 3-4 drops oil of cinnamon
½ t cloves
Also add
1 t vanilla
½ C raisins (opt)

Procedures:

Bake into two greased bread pans or one tube pan at 350° for about 1 hour. Good with thin
powdered sugar and kalamansi glaze.

Oatmeal Cake ( moist and rich)- This Old-fashioned Oatmeal Cake is a dense but moist cake
made with oatmeal and a broiled pecan and coconut icing.

Ingredients:

Pour
1 ½ C boiling water over
1 C uncooked oats
Set aside to cool. Mix together
½ C margarine
1 C white sugar
1 C brown sugar
2 T molasses
2 eggs
Add oatmel mixture. Sift together and add
1 ½ C flour
1 t soda
1 t cinnamon
 ½ t salt
¼ t nutmeg

Procedures:

Bake in 9 " square pan at 350° for 45 minutes.

Carrot- Pineapple Cake- A deliciously moist cake loaded with fresh grated carrots and
crushed pineapple, all topped off with a silky smooth cream cheese icing and for some crunch
toasted coconut flakes.

Ingredients:

Mix together
1 ½ C oil
2 C sugar
3 eggs, beaten
2 C grated carrots
1 C crushed pineapple
1 t vanilla
1 C chip nuts
1 C flaked or shredded coconut
2 C sifted flour
2 t soda
2 t cinnamon
1 t salt

Procedures:
Bake in a 9"x13" pan at 350° for 1 hour. Do not open oven until time for cake to be done.
Frost when cool with " Buttermilk " Frosting Glaze.

Apple/Mango Cake- This cake is a fusion of different flavor fruits like apple and mango. The
chunks of mango and apple make you taste the flavor in each bite.

Ingredients:

Mix well in a bowl

2 C sugar
3 C flour
3 t BP
Pinch salt
Mix together and then add
1 C salad oil
½ C orange juice or milk
3 t vanilla
4 eggs

Procedures:

Grease and flour a tube pan or 2 cake pans. Pour half of batter into bottom of pan. Use 4 to 6
apples, sliced 3 cups mangoes, sliced . Put half of fruit on batter with mixture of ½ C sugar and
1 t cinnamon. Repeat. Bake 1 hour at 350°.

Juices

Watermelon Agua Fresca- It is made with several different fruits. This is a watermelon drink.

Ingredients:
 4 cups cubed seeded watermelon
 ½ C water
 ½ C white sugar, or to taste
 4 slices lime
 24 fresh mint leaves
 ice

Procedures:

Puree the watermelon and water in a blender until smooth. Add sugar to taste. Cut the lime
slices in half. Place a half lime slice into each of 8 glasses along with 3 mint leaves. Crush
with a cocktail muddler, then fill each glass with ice. Pour in the watermelon agua fresca,
and stir before serving.

Strawberry Lemonade-This is a tart, tasty lemonade with a sweet kick, perfect for the
access during the summer months.

Ingredients:
 8 large strawberries, halved
 2 T white sugar
 7 C water, divided
 1 C white sugar
 2 C freshly squeezed lemon juice
Procedures:

Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared
strawberries. Blend until strawberry chunks transform into juice. Combine strawberry juice, 6
cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended. Chill before
serving.

Orange and Basil Juice- Orange and basil come together to create this revitalizing drink
which is perfect to beat the heat. Top it up with ice and enjoy.

Ingredients:

 2 oranges
 6 basil leaves, fresh
 A drizzle of honey, optional
 4-5 ice cubes

Procedures:
1. Peal the oranges and place them in the blender along with the other ingredients.
2. Blend for a few seconds and then strain into a glass. Garnish with a few basil leaves and
serve.

Strawberry Lemonade-Strawberry lemonade is a very refreshing drink for summer.

Ingredients:
 12 fresh strawberries, hulled and quartered
 ¼ C white sugar
 7 C water, divided
 3/4 cup white sugar
 1 C lemon juice
 2 C ice cubes

Procedures:

1. Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release
from strawberries, 5 to 10 minutes.
2. Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar
mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool
simple syrup to room temperature.
3. Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add
sweetened strawberries and stir.