Arepas la 22 project

WELCOME EVERYONE

AREPAS LA 22

STUDENTS:YURY JOHOVANA MOREA PARRAANDERSON GONZALEZ ROJAS

ALEXANDER RAMOS ARTUNDUGA

Arepa is a recognized icon of Colombian gastronomy. It is part of our cultural heritage and considered as a symbol of national gastronomical unit. The Arepa is a food made of ground corn dough or cooked corn flour and is popular and traditional in the cuisine of Colombia.

INTRODUCTION

OBJECTIVES

GeneralTo structure a profitable

enterprise that offers Arepas of excellent quality and safety to protect the

health of consumers reaching a high recognition

in the market.

Specific

To learn and put into practice everything related

with development of a productive project and the production and marketing

of a product.

To know fundamental basis for the preparation of a business plan and make known one of the main

product of the gastronomy of our region.

AREPAS LA 22 is a family business located in Las Américas Neighborhood, in the Centenarian Avenue of Florencia. They are an organization dedicated to the development and production of Arepas with corn and home recipes to the highest quality standards.

ENTERPRISE

MEMBERS

Owners and

Managers

Waitress Waiter Waitress

Kitchen Productio

n

Grill Productio

n

Receipt of Ingredients

Balance and Weight

Wash, Boil, Trashing

Sift, Scratch Curd

Blend of Ingredients

PROCESS

Molding

Roast

Scrape

Cooling

Packings

White Corn

Cheese

Salt Sugar

Water

Grated

cheese

Chicken

Meat

Beef

Codorniz

Eggs

Sausage

Chicharron

Other Ingredien

ts

MEAN INGREDIENTS

White corn threshing

Onions Tomatoes Condiments Butter Pink sauce Mayonnaise

Tomato sauce Tartar sauce Honey Double cream

cheese Grated cheese Cooking oil Secret ingredient

OTHER INGREDIENTS

Antioquia

Stuffed Arepa

Roasted ToastedGolden

Color

Round Shape

Irresistible

Low in Fat

Salt Level

Good Taste

Good Smell

600-800 Daily

PRODUCT

THANK YOU VERY MUCH…!