BUSINESS FAIR

Julio Caicedo and Tellez

ONE MINUTE

Angie Paola Gomez

Leidy Alejandra Muñoz

Karen Dayana Suarez

Hillary Sofia Ramos

11th

Carmen Andrea Vargas

Santiago de Cali, 10/10/2015

 DESSERTS
THE TEMPTATION OF THE
BEST FLAVOR.
 INDEX

1. Introduction
2. Rationale
3. General and Specific Objective
4. Background
5. Mission and Vision
6. Philosophy
7. Values
8. Strategy
9. Policy
10. Scope, Recipients, Timing
11. Methodology
12. Conceptual Framework
13. Human Resources-Organizational Chart
14. Material Resources
15. Functions of materials
16. Legal Framework
17. Regulations
18. Financial Resources
19. Manufacture
20. Social Responsibility
21. Assessment
22. Conclusion
 INTRODUCTION

The following work is done in order to meet a need of people, since they look for
ease when buying, consuming or making this product, since for this reason we
carry out the business fair, what is sought with this is to present it to our recipients
so that they know the quality, presentation and preparation that we have about the
desserts, we want is to innovate in the market by making 100% delicious products,
giving a great variety of flavors and presentations, our company wants to provide
confidence since we carry out this fair to be recognized, and that is why we worry
about publicizing, distributing and selling our desserts, in order for them to be
satisfied with the results of it.

RATIONALE

The purpose of making this product is for the people present at this fair to delight
themselves with our desserts, since it is one of the most favorite products for many
people. Additionally, the products that are brought to consume on this day will be
scarce, since our other colleagues will bring to present another type of product or
need and try to make the people present happy with our desserts.
 GENERAL OBJECTIVE.

 Gain recognition for desserts to achieve long-term financial success and

expand sales and stores at a regional and national level.

SPECIFIC OBJECTIVES.

 Maintain the exquisiteness, texture and good taste of the exclusivity of desserts
for any occasion.
 Give importance to the presentation, so that at the time of sharing you feel
pleasure or satisfaction with the dessert.
 To be a company committed to selling quality desserts that satisfy customers
through hygiene and service.
 BACKGROUND

Desserts have always had a wonderful, magical and exciting meaning for children.
Even many adults can't go through a day without trying some delicious sweet treat.
In fact, desserts have become an ideal complement to any cuisine.

The origin of these sugary foods dates back to time immemorial, but one of the
most sought-after desserts with a history is chocolate, which originated in America,
where it was consumed by the Aztec Indians. They were pleasantly surprised and
took it to Europe where it was processed and transformed into the traditional
chocolate we know today.

Another dessert with a well-known history is ice cream. It is known that in ancient
times snow was collected from the mountains and sweetened with honey, making
this one of the most sought-after desserts, especially during very hot seasons.
Many kings and monarchs were truly addicted to this dessert, so much so that
those who were assigned the task of collecting snow were severely punished if
their precious cargo melted.

Nowadays, there are a wide variety of types of ice cream that satisfy the tastes of
all consumers. The existence of desserts is marked by a huge variety of types and
styles. You can choose desserts that are nothing more than simple sweets like
cotton candy and candies, to those that are real foods like cakes and cheesecakes.

When we talk about dessert, we mean any sweet preparation, whether it be

creams, cakes, pastries, ice creams, chocolates, etc. By extension, any sweet food
is called dessert, even if its purpose is not to be eaten at the end of the meal, as
would be the case with cookies or muffins. The cold dessert, due to its soft, light
and easy-to-digest texture, is gaining followers who are replacing the cloying
traditional sweets, since they are mainly filled with mousse, which is a foam or
dessert of French origin prepared mainly with egg white, sugar and cream, with
milo or fruit flavors, and the “fruity plus” gives consumers the feeling of having
enjoyed a healthy and high-quality product.
MISSION
We are the leading company in dessert marketing, we stand out for providing a
wide variety of flavors and presentations, satisfying the needs of our customers,
giving them a quality product with a high hygiene content, with the homemade
touch that distinguishes us accompanied by an excellent service to satisfy all types
of occasions and events, generating added value for our customers and all at a
highly competitive price contributing to what we love, satisfying the customer.

VISION

In 2018 we will be the most praised dessert company for our exquisiteness,
innovation, being the first company dedicated 100% to the manufacture of desserts
at an international level, since we will participate in a fairly broad market, being
competent but with great quality in our product, being recognized for the human
and professional quality of our people and for the attention to our users and
consumers and being one of the best bakeries at a national and international level.

PHILOSOPHY

Desserts the temptation of the best flavor:

Seeking to improve through creativity and innovation in order to adapt to the needs
of our clients.

We strive to ensure that our customers are always satisfied.

Always look for the best inputs and work to achieve efficient processes in order to
deliver products with excellent characteristics to the client.

Knowing how to listen. Accepting the differences of our employees and clients and
seeking to meet their expectations.

Being close to our customers to offer them the product, with excellent quality,
healthy and prepared in plain sight, that accompanies them on every occasion and
in any place.

VALUES

Responsibility:
* We fulfill our commitments with an attitude of perseverance that is reflected in our
individual achievements.

Commitment:

* We work with determination, we add value to our activities and we comply with
the organization's policies to contribute to the achievement of its objectives.

Honesty:

* We act with integrity and justice in the work we do, reflecting clarity and
transparency to clients, suppliers and the company's environment.

Reliability:

* It is a company with credibility due to its emphasis on the quality of its products,
development and application of its knowledge; commitment and sense of belonging
of its collaborators and the vision and negotiating capacity of its members.

STRATEGY

Give a small sample of a new product so that people will buy it, have a good
presentation when offering it, promote the product, give offers, handle it well as
such, provide good attention and good customer service, have very good publicity
for what is going to be sold, carry out the promotion in different schools, daycare
centers, and different children's events, distribute them in different market areas.
Promote the development of productive activity within the community. And maintain
good hygiene.

POLICY
* Staff must be trained and have an appropriate image to work productively in the
company.

* Ethics are used using each value (Being Honest, Responsible, Kind and Tolerant)

* Appropriate conduct and control is maintained from entry to exit.

* The staff is trained with an appropriate image to work productively in the store, in
order to satisfy the customer.

* The appropriate uniform is worn according to the production area.

* A quality service is provided by applying hygiene standards, serving the customer

and employees in the best way and ensuring that the product arrives in optimal
conditions.

* Maintain hygiene and order in kitchen utensils when handling food.

* Take care of the equipment and do not waste the material.

SCOPE
The business fair will be held in the city of Cali, at the Uniminuto University in the
Villa del Sur neighborhood. In addition, we are and will be located in the Ricardo
Balcázar neighborhood, exhibiting and selling our quality product (dessert).

RECIPIENTS

This project is aimed at the Uniminuto University for people such as parents,
teachers, fellow judges and guests (principal, coordinator, secretary), so that they
can clearly visualize this product in order to improve its quality, so that in the long
term they can be distributed in restaurants, bakeries, events or parties.

TIMING

The period of time to carry out this project will be half a day from 8 in the morning
until 4 in the afternoon. This project will be completed in a few months.

METHODOLOGY
It begins with an observation of the environment where the desserts would be
prepared, with the advice of some of the members' relatives, who kindly advised
and accompanied the production days.

Responsibilities were shared, including presence at the work site, contacts to

locate suppliers of inputs, purchase and transport of the inputs to the chosen
location, and establishing the days and hours in which production work will be
carried out.

Advantage is taken of the fact that one of the members has a family member who
can provide the space and help with the adaptation of the site, so that it meets the
hygiene requirements investigated.

CONCEPTUAL FRAMEWORK

 Marketing of dairy products:

 This is the way to reach consumer markets with quality products based on
the benefits of milk. Starting with family, friends, and neighbors who have
already arrived.

 Additional income in the family:

It is a concept that is becoming more common every day due to the urgency
of being able to satisfy the high costs of the family basket.

 Process for food:

Food processing requires the necessary basic knowledge to guarantee
quality products that are, above all, hygienic and healthy.

 Food Science:
Food technology is the science that studies and guarantees the
microbiological, physical and chemical quality of food products in all parts of
the production process (processing, packaging and shipping), as well as
during the cooking phase.

 Philosophy of sweetness:
Scientific models that explain which channels the taste buds of the tongue
use to detect sweet flavors are currently unknown, although it is known that
they detect natural sugars and certain substances.

 Sweet foods:
Typically sweet foods are candy and desserts, partly because sugar is
added to them. But there are other foods that are sweet for different
reasons. In jams and compotes, it is purely for the purpose of preserving the
food (sugar is a good preservative). In breast milk, its sweet taste is to
attract certain foods that are missed because of their sweetness, such as
Norwegian cheese, which is sweet. Sometimes sweet and salty or sweet
and sour are contrasted in cooking, with the aim of achieving balance.

 Sweet today:
Soft drink companies have been researching the sweet taste, trying to
separate the concepts of sweet from sugar, which is why a lot of research
has been done on polyalcohols as substitutes.

HUMAN RESOURCES-ORGANIZATION CHART

 Having a dedicated attitude, responsibility and honesty with our clients in order
to have a good performance and welcome our business idea.

Manager
 Karen Dayana
Suarez

Administrator Retailers

Leidy Alejandra Hillary Sofia Ramos

Muñoz
Angie Gomez

Sales manager

Karen Dayana
Suarez

MATERIAL RESOURCES

The materials to be used in the preparation of the desserts are:

 Liquid milk

 Powdered milk

 Egg

 Corn starch

 Cream of milk

 Unflavored gelatin
 Sugar

 Ducal cookies

 Packing

 Face mask

 Gloves

 Cap

 Spoons
 Coat

 Milo

 Wooden spoon

 Refrigerator, portable refrigerator.

FUNCTIONS OF MATERIALS:

 Liquid milk, heavy cream, powdered milk, egg, cornstarch, sugar,

unflavored gelatin; these ingredients are mixed together to obtain a
strained-style consistency.
 Container, necessary size; the function of this material is to place it on fire
so that it takes on a thick consistency.
 Ducal cookies; this ingredient is placed in the packaging in the middle of
the dessert itself.
 Gloves, face masks, gowns and caps; these materials are important, both
for hygiene and for the dessert and for the consumer.
  Packaging – low lid, this packaging is the most suitable as a container for
the dessert and for its handling.
 Refrigerator, portable refrigerator, home refrigerator; this material is for
refrigerating desserts so that they reach the final consumer in optimal
conditions.

The desserts are made in the main company, located in the north of the
city, it is a suitable space where the preparation of the desserts is
equivalent.

LEGAL FRAMEWORK
1
FOOD: Any natural or artificial product, processed or not, that when ingested
provides the human body with the nutrients and energy necessary for the
development of biological processes. This definition includes non-alcoholic
beverages and those substances used to season some foods and which are
known by the generic name of spice.

COMPETENT HEALTH AUTHORITY: The competent authority is understood to

1
https://www.invima.gov.co/index.php?
option=com_content&view=article&id=770&Itemid=242
mean the National Institute for the Surveillance of Medicines and Foods (INVIMA)
and the Territorial Health Directorates, which, in accordance with the Law, exercise
inspection, surveillance and control functions, and adopt prevention and monitoring
actions to ensure compliance with the provisions of this decree.

HEALTH AUTHORIZATION: Administrative procedure through which the

competent health authority authorizes a natural or legal person responsible for a
property, establishment or vehicle to carry out the activities of primary production,
processing, slaughtering or deboning, processing, storage, marketing, sale or
transportation under sanitary conditions.

SANITARY INSPECTION CERTIFICATE: This is the document issued by the

competent health authority for imported or exported foods or raw materials, which
states their suitability for human consumption.

HEALTH PERMIT: This is the document issued by the National Institute for the
Surveillance of Medicines and Food, Invima, which authorizes a micro-
entrepreneur to manufacture and sell food for human consumption within the
national territory, except for the foods mentioned in article 1.

HEALTH REGISTRATION: This is the document issued by the competent health

authority, authorizing a natural or legal person to manufacture, package, and
import food for human consumption.

DIETARY SUPPLEMENT: It is a product whose purpose is to supplement the

normal diet and which is a concentrated source of nutrients and other substances
with physiological or nutritional effect that may contain vitamins, minerals, proteins,
amino acids, other nutrients and nutrient derivatives, plants, concentrates and plant
extracts alone or in combination.

HEALTH LEGISLATION
2
Decree 3075 of 1997. By which Law 9 of 1979 is partially regulated and other
provisions are dictated. Health is a good of public interest. Consequently, the
provisions contained in the following decree are of public order.

A. to all factories and establishments where food is processed, equipment and

utensils and food handling personnel
B. to all activities of manufacturing, processing, handling, packaging, storage,
transportation, distribution, and marketing of food in the national territory
C. to food, to the raw materials that are manufactured, packaged, sold,
exported, or imported for human consumption
2
http://www.manipulaciondealimentoscolombia.com/normatividad
Chapter III. FOOD HANDLING PERSONNEL

Article 13. Health status

A. Food handling personnel must undergo a medical examination before

performing this function. Likewise, recognition must be affected

FINANCIAL RESOURCES:

The financing to follow about the project is that we make 1,000 desserts per month
with a value of 1'000,000 of which the monthly income from the product, without
counting the waste, is 3'100,090, the desserts are distributed to different bakeries
and restaurants in the city and also in the different locations in the country.

STATEMENT OF COST

1 Messenger (MOI)
1 Supervisor (MOI)

2 Operators (MOD)

74 Recipients $10,000 (MPI)

 6 liters of milk $12,000 (MPD)

¼ Unflavored gelatin $3,300 (MPD)

1 Pack of spoons$1,500 (MPI)

½ Bag of powdered milk $3,600 (MPD)

1 Lt of cream $6,400 (MPD)

2 lbs of sugar $2,200 (MPD)

2 Eggs (MPD)

250G Milo $3,000 (MPD)

1 package of ducal cookies $5,000 (MPD)

Latex gloves $1,000 (MPI)

½ cornstarch $1,800 (MPD)

2 Caps $1,200 (MPI)

2 Face masks $1,300 (MPI)

Public services $10,000 (CIF)

MP 6 L of milk ¼ gelatin Powdered 1 L cream 2 eggs 250g Ducal 1/2 =33.700

D milk milo cookies cornst
$3.300 $2.200 $600 arch -MPD
$12.000 $3.00 $5.000 $1,800
$3.600 0
74 1 pack 2 pairs of 2 face
MPI containers spoons gloves masks
=14,300 – MPI
$1.500 $1.500 $1.300
$10.000

MP
= MPD+MPI

MP
= 33.700+14.300
MP
= $48.000

MO
D = 2 OPERATORS 20,000 – MO
1 Supervisor 1
BIL Messenge
LS $10.000 r = $ 20,000 – G.

$10.000
CU =
CIF CT CT CT CP CP CP DC DC DC DC CT/PN CU CU
Pub MP 48.00 $20. $53. MOD 20,00 20.000 $44.
lic + + $78 MO 000 700 +CIF 0+CI 300 78.000
ser .00 D+ + + F + 74 / 1.054
vice MO 20.00 0 MPD 33.7 (CIF (10,0 Desse
s + + 00 +MOI 00+1 24.300 rts 74
+MPI 4,300 unit
10. CIF 10.000 ) )
000

The selling price will be approximately 3 times the unit cost.

PV PV PV V V V CT
3,162– 3,000 x 74
CU X 3 1.054 X 3 Approx. PV X PN units 222.000 CV – CV =
$3.000 78,000
RE status
result Sales -cost of sales =gross profit -bills =operating
profit

RE 222,000 – V -78,000 – HP =144,000 – -20,000 – G =124,000 - UO

UB

MANUFACTURING.

Safety regulations

Quality assurance.

HACCP (Hazard Analysis and Critical Control Points).

Certification of quality systems.

Prevention and control activities of inputs and processes to try to avoid defective
results.

Carry out the proper use of food

Use all necessary resources to maintain good hygiene.

Take caution when preparing desserts

Health at work. Work incidents and accident analysis.

• Analysis of results of compliance with objectives and goals in safety and health at
work.

• Inspection of workplaces that allows for the identification of general risk factors,
their sources, number of people exposed, exposure times and existing control
methods.

• Hygiene measures.

• Matrices for identifying visitor risks.

• Monitoring regulatory compliance

• Monitoring of contractor management.

• Revision

Occupational health.

Ensure the physical, mental and emotional well-being of the community, allowing
the company to meet its proposed objectives.

 Provide the necessary and sufficient tools for the performance of their work in the
company.
  Indicate the parameters for the internal and external operation of COPASO

SOCIAL RESPONSIBILITY

It is a combination of legal, ethical, moral and environmental aspects, and it is a

voluntary decision, not imposed, although there are certain regulations on the
subject. The concept introduces a positive or negative assessment of the impact
that a decision has on society. This assessment can be both ethical and legal, etc.
It is generally considered that social responsibility is different from political
responsibility because it is not limited to the assessment of the exercise of power
through a state authority.

Productivity is understood as the ability to produce and sell more, at a lower cost
and with excellent quality, which allows the brand being promoted to maintain and
grow in the markets to which it belongs, whether national or foreign, thus becoming
much more competitive. Productivity and competitiveness are then the reason that
leads management decisions to make a cost-benefit assessment, the investment
made with respect to the profits generated, but unfortunately with a short-term
vision, without measuring the consequences of the harmful effects of the
investment on the future of the brand or the company itself.

Desserts, the temptation of the best flavor, is a company that is characterized by

maintaining a constant interaction with the community, developing activities and
actions in favor of the members of society; thus helping the growth of people's
quality of life. In order to identify the most growing needs and thus, together with
the interest groups, design action plans with a view to satisfying the basic needs
identified in the field work.

HUMAN MANAGEMENT

HIRING STAFF:

Hiring staff is the procedure carried out in a company to formalize the employment
relationship with an employee who has just joined the company; and refers to the
integration of a documentary file of the personal and professional data that a
person provided to the company and the act of formalization through the signing of
a contract where the obligations and responsibilities of the company and the new
employee are accepted, the days of work, rest, the salary that will be obtained, the
jobs that must be performed among other conditions are mentioned.

This stage of the process is preceded by recruitment and selection, which is when
candidates who come looking for work are recruited and the best ones are selected
based on their aptitudes and from there the one who will be hired is chosen.

How will it be contracted?

We will need the right staff at the time, that is, the staff that is needed at the time.
The staff that we will require in our dessert company will have to meet certain
requirements, such as work experience, good aptitude, and will receive a salary by
commission.
We support single mothers and displaced people, since they are good and
recommended personnel if they have these characteristics, since we open
the doors of our company to them, make them feel comfortable and we offer
them this opportunity for a certain responsibility that these people have,
whether they are their children or single mothers, with public services,
among other responsibilities, and the displaced people so that they can start
saving to have their own house with respect to the salary they earn; either
by fulfilling a job acquired in the company, and our objective is to care for,
support and give love to these people, whether by performing any job in the
company.
 ASSESSMENT

In the evaluation we will take into account the preparation, dedication, and
responsibility that we have had in the production of desserts. In addition, it was
carried out in order to present the activities that were carried out, to develop
possible business ideas.

Generally we will find 3 types of evaluation in the project.

1) Initial Assessment:

This dessert project is designed to present a proposal that aims to make

desserts. But what we want is to innovate at the point of sale by creating
eye-catching products, offering a wide variety of flavours and presentations.

2) Procedural evaluation:

In this part you will see or observe an important part of this project, which is
the business plan. Operated based on the previously proposed activity plan
that is being developed responsibly and compliantly.
It also offers a pleasant service for the public with a sufficient variety to
satisfy the tastes and needs of the different sectors of the consumer market
to which it is directed.

3) Final Evaluation:

To conclude this project we have achieved or fulfilled our goals that we

wanted for the business plan. We also achieve customer satisfaction by
offering desserts to suit each person's taste, thus gaining their trust and
recognition.

CONCLUSION
Once you have data, you generate a set of analyses and this allows you to
investigate the set of following conclusions.

After acquiring knowledge about a good company's development. Through this

information we can acquire sufficient knowledge to be able to fully carry out the
business project of the company Desserts the temptation. However, we will get
ahead with a lot of effort and dedication from each of the partners. We realized the
necessary factors that a good company needs in order to be able to move forward.
One of them is courage, which is necessary to be able to face various problems
and character to be able to find solutions. The support of each of the partners is
necessary to be able to successfully complete everything planned.

We are also a company specialized in desserts that seeks to be recognized

nationally by offering quality products, variety and seeking customer satisfaction.