Entrepreneurship Bdp

8/8/2019 Entrepreneurship Bdp

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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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Documents

Entrepreneurship Bdp