7.

0 INTRODUCTION TO OPERATIONAL PLAN

The operation plan is one of the most important factors to consider in a business. Like others
companies, our targets are to ensure that our products or services are the best quality and
able to satisfy our customer’s need and wants. Hence, a systematic operational plan is formed
so that our business runs smoothly and achieves its objectives.

7.0.1 OPERATION OBJECTIVES

 To make sure that all the operation activities will be run properly and effectively by
 the workers who are responsible for it and able to achieved the business goal.
 To ensure that all the products that provided to our customer follow the requirements
 and needs in order to make them satisfy with our product.
 To make sure that our product is nutritious, clean, Halal and always available to the
 customer.
 To make sure that the stocks is being managed properly.
 To ensure all the workers can perform their job effectively.
 To maximize the sustainable profit growth and minimize the lost.
 To make our company grow faster in order to be more competitive in the business.
 To be more creative and innovative in order to attract customers.
 To be aware with new business opportunity that is based on our product
 To make sure the performance of our business operation will be successful.
7.1 OPERATION PROCESS

7.1.2 Activity Flow Chart

Customer walk in and queue up at the counter

The staff will greet and take order from the customer based on the
menu

Customer make payment for their order and get an order number

The staffs prepare the food based on customer’s order

Customer kindly wait for their order to be ready

Customer take their food at the pickup counter as their order number
being called
7.1.2 Flow Chart for the Production of Pizza

Add 2 tablespoon of dry yeast to lukewarm water about (90°F/32°C),

add salt, sugar and oil. Then, stir

Add one cup of flour, and remaining 2 cups of flour to the yeast
mixture. Stir well with the ladle.

Turn the dough onto a lightly floured counter and knead briefly until
smooth about 5 minutes.

Shape dough into a ball. Place onto greased cookies sheet and flatten,
shaping into a round, flat pizza.

Spread the pizza sauce and cheese on the dough. Add as much sauce
and cheese based on customer’s requirement.

Add any favourite toppings based on customer’s order. The meat

toppings were cooked first on the stove before adding them.

Preheat the oven to 450°F/ 230°C. Bake for 20 minutes or until the
crust is golden brown and cheese has melted.

Pizza is ready to be served to customer.

7.2 PRODUCTION PLANNING

7.2.1 Calculation for output per day:

Average Sales Forecast per month = RM 5,131,149.10

Price / pack = RM 25.00

No. of output / month = RM 5,131,149.10 / RM 25.00

= 205,246 pack/ month

Working days = 30 days

No. of Output / day = 205,246 / 30 days

= 6842 pack / day

7.2.2 Position and number of personnel

Position No. of personnel

Kitchen Workers 3

1
Cashier

7.2.3 Schedule of Task and Responsibilities

Position Task and Responsibilities

 To prepare the pizza according to customer’s orders

 To clean the work areas, equipment, utensils, dishes and
silverware.
Kitchen Workers  Package take-out foods and/or serve food to customers.
 Portion and wrap the food, or place it directly on plates for
service to patrons.

 To serve and entertain the customers that walk in into

Cashier restaurant by taking their order and receive the payment
7.2.4 Schedule of Remuneration

POSITION NO. MONTHLY EPF SOCSO TOTAL

SALARY CONTRIBUTION CONTRIBUTION (RM)
(RM) (RM) (11%) (RM) (2.5%)

Kitchen 3 1500 132 30 4986

worker

Cashier 1 1200 110 25 1335

TOTAL 6321
7.3 MATERIAL PLANNING

7.3.1 Raw Materials

MATERIALS QUANTITY SAFETY TOTAL MATERIAL PRICE / TOTAL

STOCK REQUIREMENT UNIT/KG PRICE
(RM) (RM)

Crust
Flour 1500 kg 50 kg 2000 kg 1.50 3000
Yeast 30 kg 2 kg 32 kg 4.20 134.40
Corn meal 70 kg 5 kg 75 kg 1.35 101.25
Olive oil 50 L 2L 52 L 37.00 1924
Toppings
Meats 60 kg 5 kg 65 kg 12.00 780
Pepperoni 40 kg 2 kg 42 kg 9.00 378
Seafood 30 kg 2 kg 32 kg 25.00 800
Vegetables 30 kg 2 kg 32 kg 20.50 656
Mozzarella 80 kg 5 kg 85 kg 45.00 3825
Cheese
Tomatoes sauce 60 L 10 L 70 L 12.50 875
Seasoning 20 kg 2 kg 22 kg 8.50 187
Salt 15 kg 2 kg 17 kg 0.80 13.60
Sugar 15 kg 2 kg 17 kg 1.20 20.40
Beverage
Carbonated 1000 bottles 50 bottles 1050 bottles 2.00 2100
drinks
TOTAL 14,794.65
7.3.2 Packaging Materials

Materials Quantity Unit Price (RM) Total Price (RM)

Straw 80 2.50 200

Tissues 50 1.80 90

Plastic Cup 8200 0.50 4100

Take away boxes 4000 1.00 4000

Plastic bags 4000 0.20 800

TOTAL 8470
7.4 MACHINE AND EQUIPMENT PLANNING

ITEM QUANTITY PRICE PER UNIT TOTAL COST (RM)

Dough Mixer 2 250 500

Dough Rounder 2 200 400
Pizza Peel 3 15 45
Pizza Pan 6 15 90
Pizza Prep Tables 2 500 1000
Pizza Cutters 3 12 36
Dishes 20 20 400
Oven 3 2000 6000
Oven Mitts 3 10 30
Kitchen Cabinet 1 670 670
Freezer 2 1500 3000
Fridge 4 2000 8000
Kitchen Utensils 3 30 90
Cleaning Set 2 20 40
Storage Cabinet 1 580 580
Water Dispenser 1 600 600
Sink 2 115 230
Cash Machines 2 300 600
Furniture 7 500 3500
TOTAL 25811
7.5 OPERATION LAYOUT PLAN
7.5.1 Layout in Restaurant

KITCHEN

OFFICE

KITCHEN

WASHING
AREA
PICK UP COUNTER

DINING AREA

CASHIER
RR
7.6 BUSINESS AND OPERATION HOURS

7.6.1 Business Hour

DAY TIME

Monday - Friday 10.00 A.M. – 10.00 P.M

Saturday - Sunday 10.00 A.M. – 11.00 P.M

7.6.2 Operation Hour

DAY TIME

Monday - Friday 8.00 A.M. – 5.00 P.M

Saturday
8.00 A.M. – 12.00 P.M
(Week 1 & 3)

Sunday Close
7.7 OPERATIONS OVERHEAD

NO. OVERHEADS COST (RM)

1. Repairs and maintenance 1,500

TOTAL 1,000

7.8 OPERATIONS BUDGET

FIXED ASSETS MONTHLY OTHER EXPENSES

ITEM
EXPENSES (RM) EXPENSES (RM) (RM)

Machinery and
25811
equipment

Remuneration 6321

Raw Materials 14,794.65

Packaging Materials 8475

Repair and
1,500
maintenance

Halal certificate 100

TOTAL 25,811 31,090.65 100

57,001.65
7.9 LICENSE, PERMITS AND REGULATIONS

ITEM TYPE REMARKS

SURUHANJAYA
SSM License
SYARIKAT MALAYSIA
Jabatan Kemajuan Islam
Halal Certification Regulation
Malaysia (JAKIM)
Dewan Bandaraya Kuala
License for signboard License
Lumpur (DBKL)
EPF (Employee Provide KWSP
Regulation
Fund) Compulsary to all workers
SOCSO (Social Security
Regulation PERKESO
Organization Malaysia)

Typhoid Injection Regulation Ministry of Health Act

NO. ACTIVITIES MONTH

1 2 3 4 5 6 7 8 9 10 11 12

1 Incorporation of business

2 Application for permit license

3 Searching for business

4 Renovation of premise

5 General briefing to personnel

6 Advertising and promotion

launched

7 Procurement of machine and

items needed

8 Installation of machines

9 Recruitment of workers

10 Departmental coordination

11 Briefing for all distribution

channels

12 Monitoring and corrective

action

13 Sales visit

14 Consolidation

7.9 IMPLEMENTATION SCHEDULE