COMPANY PRODUCTO THE MANA PAN S.A.

Grupo:
ANDERSON OSWALDO RUEDA LOPEZ
BAYRON DONCEL TRUJILLO
JORGE ALEXANDER ROZO TORRES
ALEX FERNAN SIERRA GUEVARA
JHON FREDY JUNCA GARZON

SERVICIO NACIONAL DE APRENDIZAJE SENA

TECNLOGO EN GESTIN LOGSTICA
VALLEDUPAR
2016

ACTIVITY
1. Make a written document with the characteristics of the product or service in
English. Keep in mind:
Our Company Producto or Service
o Name of the product or service
o Product or service characteristics:
Class of the product or service
Parts of the product or service
Product or service characteristics
Functions of the product or service
Prices
ANSWER
Pastry, bakery and pastry shop MANA PAN S.A.
HALVED BREAD

PRODUCT NAME

CHARACTERISTICS

PRODUCT CLASS

PRODUCT PARTS

PRODUCT FUNCTIONS
PRICE

Baked product soft and soft texture. Made from

fermented flour by action of the yeast to degrade
the sugar, which together with the other
ingredients achieve a characteristic mass that is
placed in molds and after a time of growth is
baked. It is packed in a plastic bag for its greater
conservation and its presentation is by slices or
units.
Food.
Bread crumb: the soft, spongy part of the bread.
Bark: Hard and crisp.
Provide carbohydrates and fiber in a person's daily
diet so that these carbohydrates are used by the body
as a source of energy for the development of daily
activities.
$2.000=

SOFT BREAD

PRODUCT NAME
CHARACTERISTICS
PRODUCT CLASS

PRODUCT PARTS
PRODUCT FUNCTIONS
PRICE

As its name says, it is medium-sized, cylindrically shaped

bread made from wheat flour, salt and water, baked, so
this bread has a golden crust. By its softness is preferred
by the majority of the consumers.
Food.
Bread crumb: the soft, spongy part of the bread.
Bark: Hard and crisp.
Provide carbohydrates and fiber in a person's daily diet so that
these carbohydrates are used by the body as a source of
energy for the development of daily activities.
$1500=
ROLL BREAD

PRODUCT NAME
CHARACTERISTICS
PRODUCT CLASS

PRODUCT PARTS
PRODUCT FUNCTIONS
PRICE

PRODUCT NAME
CHARACTERISTICS
PRODUCT CLASS

PRODUCT PARTS

PRODUCT FUNCTIONS
PRICE

Soft bakery product rolled of 60 grams unit. Characteristic

taste, soft and fluffy consistency white, soft and golden
bark, fresh appearance.
Food.
Bread crumb: the soft, spongy part of the bread.
Bark: Hard and crisp.
Provide carbohydrates and fiber in a person's daily diet so that
these carbohydrates are used by the body as a source of
energy for the development of daily activities.
$800=

FRUIT BREAD
It is a baked product that contains yeast and is made from
wheat flour. It is filled with fruit and its shape is round and in the
center is made a cut in the form of cross you will be added
crystallized fruit and sugar.
Food.
Bread crumb: the soft, spongy part of the bread.
Bark: semi-hard.
Crystallized fruit: it is in the interior of the bread or the crumb of
bread.
Provide carbohydrates and sugars necessary for a person's daily
diet so that the body takes them as energy source for the
development of daily activities.
$3000=

PRODUCT NAME

BROWNIES

CHARACTERISTICS

Semi-spongy square product in individual packaging, with

addition of cocoa, optional filling of arequipe and cover of
chocolate. Characteristic flavor to chocolate, semi-spongy
consistency, brown color, soft bark and fresh appearance.

PRODUCT CLASS

Food.

PRICE

Bread crumb: the soft, spongy part of the bread.

Bark: semi-hard chocolate.
Filling: sweet substance found inside the crumb of bread
Provide carbohydrates and sugars necessary for a person's daily
diet so that the body takes them as energy source for the
development of daily activities.
$2500=

PRODUCT NAME

ALFAJORES (COOKIES)

CHARACTERISTICS

Smooth and crisp product. Made from a paste obtained by

beating and mixing all the ingredients, They are two round
baked cookies bisected together, with Arequipe. They may
have shredded coconut cover.

PRODUCT PARTS
PRODUCT FUNCTIONS

PRODUCT CLASS

PRODUCT PARTS
PRODUCT FUNCTIONS
PRICE

PRODUCT NAME

CHARACTERISTICS

PRODUCT CLASS

PRODUCT PARTS
PRODUCT FUNCTIONS
PRICE

Food.
Bread crumb: which in this case is hard and crunchy.
Bark: hard.
Provide carbohydrates and sugars necessary for a person's daily
diet so that the body takes them as energy source for the
development of daily activities.
$700=
CHESS COOKIE
They are soft and crispy cookies. Made from a mass consisting of all
ingredients, and other food additives, subjected to a process of
rolling, molding, die cutting, baking and baking. Its form is chess as
its name says it. Each package must contain two (2) units, with a
thickness between 4 and 6 millimeters, rectangular and in chess
form.
Food.
Bread crumb: soft.
Bark: hard.
Provide carbohydrates and sugars necessary for a person's daily
diet so that the body takes them as energy source for the
development of daily activities.
$300=

PRODUCT NAME
CHARACTERISTICS
PRODUCT CLASS

PRODUCT PARTS
PRODUCT FUNCTIONS
PRICE

PRODUCT NAME
CHARACTERISTICS
PRODUCT CLASS

PRODUCT PARTS
PRODUCT FUNCTIONS
PRICE

PRODUCT NAME
CHARACTERISTICS
PRODUCT CLASS

PRODUCT PARTS
PRODUCT FUNCTIONS
PRICE

CHICKEN PIE
The flaky products have as characteristic their crunchy mass. It is
made with flour, fat, water and salt. Its texture and different fillings is
one of its great attractions in this case is chicken, and has a
crescent shape.
Food.
Puff pastry: inside that is crunchy and thin.
Filling: salty, animal protein based.
Provide carbohydrates, proteins, vegetables and fats necessary for
a person's daily diet so that the body takes them as energy source
for the development of daily activities.
$700=
BRAID BREAD
Bread braid is a baked product that contains yeast and is made from
wheat flour. Its shape is of a plait and is stuffed and decorated with
cheese.
Food.
Bread crumb: the soft, spongy part of the bread.
Bark: Hard and crisp.
Filling: cheese.
Provide carbohydrates, proteins, vegetables and fats necessary for
a person's daily diet so that the body takes them as energy source
for the development of daily activities.
$1000=
ROSCON OR MOJICON
It is a baked product that contains yeast and is made from wheat
flour. Its bun shape is stuffed with Arequipe or sandwich and is
decorated with margarine and sugar.
Food.
Bread crumb: the soft, spongy part of the bread.
Bark: Hard and crisp.
Filling: arequipe
Provide carbohydrates and fiber in a person's daily diet so that these
carbohydrates are used by the body as a source of energy for the
development of daily activities..
$300=

PRODUCT NAME
CHARACTERISTICS
PRODUCT CLASS

PRODUCT PARTS
PRODUCT FUNCTIONS
PRICE

SHORTBREADS
The SHORTBREADS are a smoothie that is made from wheat flour,
corn flour, eggs, sugar, baking powder, water, then it is molded
rectangular and baked.
Food.
Bread crumb: the soft, spongy part of the bread.
Bark: Hard and crisp.
Provide carbohydrates and sugars necessary for a person's daily
diet so that the body takes them as energy source for the
development of daily activities.
$3000=

2. Market Competence
Research two competing products or services
Determines ten characteristics to evaluate with your product or service.
Compare the products through a Product Report.
Establish the advantages and disadvantages of your product or service in relation
to competition.
Determines the excellence of your product or service.

ANSWER
Products of the Competition
Among the direct competition that has MANA PAN, is:
Bakery the Moon: two of its best-selling products are:
Chopped bread: it is highlighted that for the advertising of this product, the moon
bakery, carries advertising posters in which they describe this product as follows:
Pan chopped, smoother, with crust of a lifetime. A whole classic. With all the
freshness and tenderness that only bakery moon can offer you. Fruit of the best
ingredients and a careful baking that combines with the know-how of baking the
moon. Ideal for preparing sandwiches, toast and canaps with all kinds of cold and
hot ingredients, sweet or salty. This product does not present any type of
promotion, only advertising campaign and tastings are carried out at the main point
of sale of the moon bakery, every two months, where they accompany this product
with meat products, etc. To be tasted by your direct clients.
Maxi Burger: this type of bread, present advertising in posters and leaflets
distributed in the dongn neighborhood and in its retail customers as neighborhood
shops, of the commune 4 of the city of Valledupar. In advertising they describe the
6

product as follows: In the bakery the moon, we know what you like, a consistent,
tender and fluffy muffin, so you can enjoy the most delicious Maxi Burgers. In
addition, this product, offers promotions at intervals of every 45 days, where two
Maxi Burger products are offered at the price of one.
Real Bakery: this has two star products, which are:
Oatmeal bread: for advertising use flyers allusive to the promotion of this product,
where the following advertising message is presented: The exquisite combination
of oat flakes and baked corn of Oroweat Avena is noticed in every bite, it makes its
flavor does not leave Indifferent to anyone In addition, it is made with Whole Grain
flour, containing the original 3 parts of the grain, source of nutrients, fiber and
proteins. In addition to making flyers as advertising, promotions are made in
school, with tastings for primary students, in order to promote the sale of these
products in the schools of the commune 4 of the city of Valledupar.
Magdalenas: this product is advertised by means of prizes such as anchetas with
this product and dairy drinks for the clients faithful to this bakery, also presents an
advertisement in poster with the following description: Magdalenas Reinas add to
its characteristic form a careful elaboration process carried out From ingredients of
the highest quality. Thanks to its exquisite taste and consistent texture, it is ideal for
drinking alone or for dipping.
Characteristics to Evaluate of Products Manufactured in MANA PAN
1. Consumer and / or Customer profile: it is sought to know how the potential
customers of MANA PAN are, at the direct selling point or direct channel, to know
their tastes or tendencies in relation to the consumption of bakery products.
2. Behavior of the Consumer: this seeks to know the trend of the market to which
you want to venture.
3. prices Analysis: At the moment of starting a company must take into account the
pricing and acceptance that these may have as it is very important for the progress
of the company, for it must have a Parallel price range with direct competition since
the quality of a product at the time of purchase is not 100% does not determine the
purchase decision, so does the price.
4. Potential Profit Margin: we seek to know the potential bone benefit the amount of
profit on the cost of the bakery product to be produced in MANA PAN. This amount
is what will cover the overhead and will be the gain.
5. Marketing of the Product: it is sought to determine the methods or strategies to
be used for promotions, advertising and sales strategies to be used to boost the
sale of products manufactured in MANA PAN.
7

6. Channel Structure - Selection of Channels: this one seeks to determine the

distribution channel to be used in this project, which allows a timely delivery of the
products while maintaining their quality and considerable increase in sales.
7. Promotional and Advertising Strategies: this one seeks to determine the initial
promotion strategies of the project, such as tasting and promotion in products so
that the consumer knows what is offered. Another way to create loyal customers is
the information you give about the product you want to consume.
8. Size of the potential market: this seeks to measure the size and demand of the
market to which access is sought, through a market study, as well as the use of a
service such as Topsy to better understand the number of people who Daily are
talking about your potential product. Perhaps the most popular tool is the Google
Planner Keyword Tool, which will help determine how many people each month are
looking for keywords related to your product idea.
9. Restrictions or regulations on the product: to know the restrictions and
regulations that may have the bakery products, in order to determine if the
execution of the product of MANA PAN is feasible, in order to invest time and
money unnecessarily.
10. Durability of the product: A durable product, is always the ideal. The durability
of the product will reduce total shipping costs and avoid costly breakages during
transportation.
Product Comparison According to MANA PAN's Product Report
The bakery moons, direct competition of MANA PAN, has published the report of
products of the quarter of 2016, which allows to compare the sales of competition
with those of MANA PAN.
See the report on the following pages.

Report of product by sale of bakery The moon

PRODUCT REPORT ACCORDING TO YOUR SALE IN THE BAKERY THE MOON

30.0%
25.0%
20.0%
15.0%
10.0%
5.0%
0.0%

#
1

Producto o
EAN
halved bread

Precio

Unidades Vendidas

Ventas

% de
Ventas

Ranking

$2.200,00

7.689

$16.915.800

3,3%

10

Clase
(A, B,
C

Maxi Burger

$2.500,00

18.679

$46.697.500

9,1%

SOFT BREAD

$500,00

4.113

$2.056.500

0,4%

18

ROLL BREAD

$1.200,00

6.695

$8.034.000

1,6%

13

BROWNIES

$2.700,00

7.337

$19.809.900

3,9%

CHESS COOKIE

$500,00

7.536

$3.768.000

0,7%

17

CHICKEN PIE

$1.000,00

10

$10.000

0,0%

19

chocolate cake

$3.500,00

7.621

$26.673.500

5,2%

Arabic bread

$4.000,00

3.268

$13.072.000

2,5%

10

10

pita bread

$4.400,00

5.045

$22.198.000

4,3%

11

$3.000,00

5.875

$17.625.000

3,4%

12

Whole toast
Whole-wheat
bread

$25.000,00

6.065

$151.625.000

29,6%

13

Integral mogollla

$700,00

6.770

$4.739.000

0,9%

15

14

shortbread

$2.000,00

5.460

$10.920.000

2,1%

11

15

Little fingers

$1.000,00

4.492

$4.492.000

0,9%

16

16

Cake with cream

Cake with cream
LB
Cake with cream
KG

$18.000,00

2.704

$48.672.000

9,5%

$25.000,00

4.030

$100.750.000

19,7%

$30.000,00

273

$8.190.000

1,6%

12

17
18

11

19

Dessert three milk

$4.500,00

1.431

$6.439.500

1,3%

14

Product report for sale of bakery MANA PAN

12

Product report for sale first half in 2016 in MANA PAN

30.0%
25.0%
20.0%
15.0%
10.0%
5.0%
0.0%

Producto o EAN

Precio

Unidades

Ventas

% de

Ranking

13

Clase

Vendidas
1

HALVED BREAD

SOFT BREAD

(A, B, C)

728

$1.456.000

1,9%

11

1.500

2.450

$3.675.000

4,7%

ROLL BREAD

800

4.113

$3.290.400

4,2%

FRUIT BREAD

1.000

6.908

$6.908.000

8,8%

2.500

7.337

$18.342.500

23,5%

BROWNIES
CARAMEL
COOKIES

700

7.536

$5.275.200

6,7%

CHESS COOKIE

300

12.547

$3.764.100

4,8%

SHORTBREADS

3.000

7.621

$22.863.000

29,2%

CHICKEN PIE

700

3.268

$2.287.600

2,9%

1.000

8.567

$8.567.000

11,0%

300

5.875

$1.762.500

2,3%

10

10
11

BRAID BREAD
ROSCON OR
MOJICON

$2.000,00

Ventas

14

According to what is observed in the report of products by sales of both bakery, a

greater percentage of sales is observed between the products that have in
common in MANA PAN with bakery the moon, where MANA PAN presented a total
sales in 42% And the bakery the moon at 9.9%. This may be due to the fact that in
MANA PAN, a previous market study was carried out, which enabled it to focus its
production on the tastes of the general community of the Dongong neighborhood
and its retail customers. Unlike the moon bakery, which has never baked the
moons, therefore they manufacture products little consumed among their
customers. Also in MANA PAN, they work with raw materials of excellent quality,
unlike the bakery los luna, which reduces costs by buying cheaper raw material,
which has lower quality and finally in the bakery los luna does not train the
production staff As bakers to improve the quality of the products to be
manufactured unlike MANA PAN, in which if the personnel is trained, in order to
bring to the market products of good quality.
Advantages and Disadvantages of Bread Mana Bakery Products Compared
to the Competition
Advantages of MANA PAN VS Competitors:
MAN PAN manufactures its products with raw material of excellent bone quality
with brands recognized in the market as opposed to the competition that in the
search for cost reduction use low quality raw material.
MANA PAN produces its breads with recipes adapted to the present or new
trends of production unlike the competition that elaborates its products with old
recipes.
MANA PAN uses state-of-the-art technology for the manufacture of its products,
unlike the competition that has not been updated in terms of machinery,
equipment and supplies for the manufacture of its products.
MANA PAN, manages market research to its products in order to know the
trend among its customers, the competition still manufactures bakery products
that present little sale among their customers, since the trend among bakery
products to consume for possible Potential customers has changed.
MANA PAN, presents better promotions among its products than the
competition.
Disadvantages of MANA PAN VS Competitors:
MANA PAN does not handle large inventories compared to its competitors.
MANA PAN manufactures its products with a bigger size therefore has a higher
raw material expenditure compared to the competition that manufactures
products of smaller size and therefore consumes less raw material, establishing
a greater gain in competition than MANA PAN.

15

 MANA PAN manufactures the same bakery products as its competitors, and
even manufactures less variety of products than the competition, therefore they
have to have lower sales because it is considered a small bakery than the
competition.
Product Excellence of MANA PAN.
In order to determine the excellence of the products manufactured in MANA PAN,
the following distinctive skills are permanently observed to satisfy the internal and
external customers of MANA PAN:
1. Kindness in service and agility in processes
2. Practical innovation and cost efficiency
3. Commitment to quality standards
4. Cooperative work and integral development of people.
But in order to achieve excellence in products, MANA PAN, orients its quality policy
to meet the needs and expectations of the entire company and its customers; As
well as the legal and regulatory requirements and sanitary hygiene that apply to it,
having as main objective, the manufacture of the different formats and types of
bread in an excellent way, understanding as excellence, the search of the
exceedance of the expectations of the Customers at all times.
This policy promotes continuous improvement throughout the bakery and
fundamentally in its production process. To follow the paths that lead us to the
achievement of the stated objectives, the company has established the following:
1. A quality management system, based on ISO 9001: 2000 standards,
complemented by the definition of quality objectives and their subsequent
adaptations.
2. A system focused on the continuous improvement of all internal processes and
levels of customer satisfaction.
3. A system oriented to know the needs and expectations of the clients, through
visits and telephone contact, as well as satisfaction surveys, that allow to establish
timely measures that aim to increase the degree of customer satisfaction and
consecutively, the improvement of our processes And the consequent adaptation of
our procedures.
4. Leadership in the field of human resources, which includes the continuous
adaptation of the personnel to the functions that it develops.
5. A commitment to adopt all the leading technology applicable to the
Bakery sector, which adds value to the manufacture of the final product.
6. Differentiate from other companies in the bakery sector, offering customers a
wide variety of products, through a continuous innovation process. Offering a new
line of Ecological Pan.

16

3. Selecting Providers
Investigate at least two suppliers to supply and distribute with materials or
services their companies.
Establish ten characteristics to evaluate suppliers and distributors.
Compare the suppliers and distributors of your product or service.
Select the best supplier and distributor for your product or service.
Justify the selection of the supplier or distributor.
ANSWER
Among the suppliers of the raw material that MANA PAN uses for the manufacture
of its products are:
PROVIDER 1: Levapan S. A. is a company engaged in the production and
marketing of yeast, raw materials for food industries, bakeries and food products. It
seeks to satisfy with quality products the changing needs of the market, leading the
development of the sectors in which it participates. It handles four business units:
Bakery
Institutional
Massive consume
Bio-ingredients.

Currently our company is recognized for the quality of its products, the integrity of
the whole human team and the high level of ethics at work.
Among the raw materials for bakery offered by levapan are arequipe, pure
chocolate, substitute chocolate, pure chocolate creams, coconut, colorant, cakes,
vegetable creams, glasses to cover glasses, essences, fruit in syrup and candies,
Yeast, baking powder, powdered sugar, etc.
PROVIDER 2: BOYPAN S.A.S, is a family business. It is based on supplying
products for the bakery guild in the best conditions of opportunity and quality to
meet the needs of customers and management of the company, with a wide
portfolio of recognized brands and supported by competent people committed and
with service attitude Technology and the tools necessary for effective operation. It
is ratified as the first distributors of bakery products through the increase of sales
generated by a high satisfaction of the current customers and the conquest of new
ones, in the assigned areas and with possibility of covering, applying the best
practices and technological tools .

17

Among the products to be offered in the baker's guild are: yeasts, margarines,
premixes, creams, improvers, chocolates, essences, baking powder, glitter,
colorings and sugars.
Ten Features to Evaluate Suppliers and Distributors
1. Price: one of the main criteria to be taken into account when evaluating a
supplier, are their prices. You should always look for suppliers with reasonable
prices, which are in line with the quality of the product or service they offer, and the
average market prices. When evaluating the price of the product, it should also
take into account the expenses that could be added to it, such as transportation
costs, insurance, packaging, etc. Likewise, when assessing the price factor, the
possible discounts that the supplier may grant, such as discounts for volume of
purchase, discounts for prompt payment, etc. should be considered.
2. Quality: it is useless to have a supplier with low prices, if the quality of your
products or services is bad. Quality is another of the main criteria to take into
account when evaluating a supplier. Whenever possible, suppliers should be
offered that offer inputs, products or services of very good quality or, in any case,
that the quality of these is in accordance with the prices they have. When
evaluating the quality of the product, the materials or components of the product,
its characteristics, its attributes, its durability, etc. should be taken into account.
3. Payment: The payment method evaluates the payment methods offered by the
provider, for example, if it offers the possibility of making payments via bank
transfer, or via the Internet. And it also evaluates the conditions or the term of the
payment, for example, if they are asked to pay cash, or post payment, with
payments to 30 days, pay 50% to 60 days, etc. The best terms of payment should
always be sought, that is, that the financing or term of the credit granted be the
highest possible, without incurring any charges. While better payment conditions,
greater liquidity for the company. Although it must be taken into account that when
initiating relationships with a supplier, it is unlikely that the supplier will give us
some commercial credit, so at least it must be ascertained if there is a possibility
that this may happen later.
4. Delivery: Another important criterion to take into account when selecting a
supplier is delivery, where the first thing to evaluate is if the supplier requires a
minimum order to work with the company. The delivery criterion also evaluates the
delivery opportunity, if they are able to ensure that they will always comply with the
orders, that they will deliver them in a timely manner whenever they are required,
they will always have the same product, which they will be able to supply
throughout the year , etc. And it also evaluates the speed or delivery times, which
is the time from the time the order is placed until the product is delivered, for
example, if the product is delivered within 3 days, 30 days, etc.

18

5. After-sales service: the post-sale service evaluates mainly the guarantees that
the provider can provide, what guarantees it grants and what the period of these
guarantees is. It also evaluates the training that can provide in the use of its
products, technical assistance, maintenance service, its policy of returns, the
possibility of exchanging products with low turnover, etc.
6. Technology, infrastructure and logistics: this is assessed if, for example, your
staff is qualified, if you have a good distribution system. In addition, the location of
the supplier is evaluated, because the closer the supplier is located the better,
especially if you have to go to it constantly. Finally, their infrastructure is evaluated
because, if it is a small provider, their attention is likely to be more direct (for
example, the possibility of better solving any inconvenience), greater flexibility to
adapt to the needs, and greater Bargaining power for the company or buyer; If it is
a large supplier, it will probably have greater efficiency and security of supply, but
less bargaining power for the company or buyer.
7. References and clients: In business, often, one is what others say it is;
Therefore, it is always advisable to investigate current or previous clients of the
vendor candidates and look for specific references. For this, sometimes it reaches
with an Internet search: Do you have large and recognized customers? Have there
been recent changes of customers to another provider? In other cases, calls can
be made or sent to the mail, or to ask opinions of acquaintances, advisers or
colleagues. Personal references can allow you to go beyond what the company
claims to be, and know it in action.
8. Customer service: if, for example, they are able to provide us with all the
information that is required quickly.
9. Economic situation: if your economic situation is stable it could mean quality
products and a safe supply; If they had financial difficulties, this could mean a
possible decrease in the quality of their products (by wanting to reduce their costs),
the possibility of them to stop taking orders (for example, by failing to pay their own
suppliers), That do not grant finalization (due to their need to have liquidity), etc.
10. Manufacturer or wholesaler: the main advantage of manufacturers with respect
to wholesalers is their low prices, but their main disadvantage is that they probably
can not offer the variety of products that a wholesaler could offer us, especially
when making small orders.
Comparison of Suppliers and Distributors of MANA PAN.
For the comparison of suppliers and distributors in MANA PAN, we used the
template infoautomo in Excel format, which is in Spanish language, and protected,
therefore can not be presented in English language. Below is a comparison in
Excel format.
19

20

21

Select from Supplier and Distributor For MANA PAN.

After a comparison of the possible suppliers of MANA PAN, the suppliers were
evaluated in order to choose the best supplier of MANA PAN.
For this, a template was used in an Excel format that evaluates the 2 suppliers that
are located in the city of MANA PAN location.
See next page.

22

23

SELECTION AND EVALUATION CRITERIA

PROVIDER

PRODUCT OR
SERVICE
PROVIDED

DATE OF
SELECTI
ON

TECHNICAL
SPECIFICATIONS

DELIVERY
TIME

COST

PAYMENT
CONDITIONS

HSQ

25%

25%

20%

20%

10%

Please rate the table according to the selection criteria

QUALIFICATION

Selection of Supplier in MANA PAN

RESULT
APPROVED
(3.6 to 5)
REJECTED
(0 to 3.5)

Name: levapan
Nit:800234678-9
Phone:546789
Contact:

Bakery and pastry

product

10/02/201
6

25

25

20

20

10

21,
5

Approved

Name::vitina
Nit:800912365787
Phone:456789
Contact:

Bakery and pastry

product

11/02/201
6

1,1
5

Rejected

24

UAQ

CRITERIA REVALUATION
EVALUATION
OR REEVALUATION
DATE

QUALITY

QUANTITY

DELIVERY
TIME

WARRAN
TY

COMMERCIA
L TERMS

COMMERCIAL
DOCUMENTS

ATTENTION TO
COMPLAINTS AND
COMPLAINTS

20%

15%

15%

15%

10%

5%

5%

15%

HSQ

RE
RELIA
ACCEP
<
COND
3.6 <
RELIA

Rate the table according to the criteria of evaluation and re-evaluation of suppliers
22/02/2016

20

15

15

14

10

15

14,
4

Trust

6/06/2016

20

15

15

13

10

15

14,
2

Trust

22/02/2016

0,4
5

Unr

6/06/2016

0,4
5

Unr

25

According to the previous evaluation and the reassessment was made to the
suppliers and distributors of MANA PAN, it was selected as reliable supplier for
MANA PAN to levapan, all this according to the high scores in its evaluation, since
this supplier presents high Quality standards, is punctual with the delivery of your
orders, with a good reputation and excellent corporate image among companies
dedicated to selling raw material for the bakery industry. In addition, levepan
presents excellent customer service, as it meets all the requests of this and gives
options of payment and return of merchandise, among other factors.
4. Company Communication
Diagram the flow of information to be established in the following:
Internal communication of the company
External communication of the company with company members and
customers, Suppliers and vendors.
ANSWER
Communication in MANA PAN.
The following page shows the communication that is presented in MANA PAN.

26

27

Internal Communication Diagram of MANA PAN

DECENT
COMMUNICATION

UPCOMING
COMMUNICATION
General Manager

manager of
Supply

Production
manager

Chief of
wharehouse

Sales
manager

manage
r of
Quality

chief
financial
officer

HORIZONTAL COMMUNICATION
Accountant
Master
baker

Baker

Packer

Paletizador

Driver

Retail
Seller

Wholesaler

Portfolio
Assistant

DIAGONAL
COMMUNICATION

Purchasing
Assistant

manager of
human
resources

28

External communication flow diagram of MANA PAN

29

30