NSP project on Bakery

Project report of
NSP
on Bakery Store

Jyoti Chaudhary Rishikesh Gupta Tulika Bhatt Vivek Maurya

SOP of Bakery Store
"A Standard Operating Procedure is a document which describes the regularly recurring operations relevant to the quality of the investigation. The purpose of a SOP is to carry out the operations correctly and always in the same manner. A SOP should be available at the place where the work is done".
Opening Time & Closing Time
The opening time of store is 7:00 AM and closing time is 11:00 PM.
The store requires to open on its opening time.
Employee requirement
Efficient and effective employees are needed for bakery store.
Because for this segment those employees are required who are able to easily deal with customer and all type of bakery related operations
Preparation
Proper preparation for bakery product is required before opening of store, because at the time of opening the maximum footfall is for bread counter because bread is most preferred breakfast.
The sticker(price tag & shelf life date) work of bakery will have to be done before opening of the store because many of customer goes back after seeing the previous date sticker.
All the operation of bakery is done with keeping in the mind that shelf life of bakery product is 3 days.
Display
Space required-
According to demand and sale of bakery products we have to decide the amount of bakery stock needed, after knowing the average stock (which should be available in store) we calculate the required space that the bakery stock can be easily kept.
Proper arrangement- In the store there should be a counter for bakery products in which proper arrangement can be done so the bakery products may not get damage.
No space should be left blank in bakery counter.

Visibility-
Visibility is very important factor for both seller and buyer because we know very well that “jo dikhta hai wo bikta hai.” In the store the large selling bakery products are Bread, Cakes, Pastry, Chocolates, fast food, biscuits, cookies, pao so these bakery products needs special appearance so we have to focus on visibility of these items and target low selling bakery products.
Some of bakery product needs special visibility criteria.
Eg. In Bread segment like foccacia bread, cheese foccacia bread, tomato cheese chilly bread, mashroom loaf, garlic loaf, onion loaf etc.

Availability
Availability is important factor for maintaining the customer relation so we should have to focus on availability of bakery products in bakery counter according to customer.
Eg. Once in Mr. brown bakery In the morning I observed that 2 or 3 customers came for flavored bread, pizza base etc, but that particular kind of bread was not available at that time even in the basement also. So we should have to make sure that the all kind of breads will have to be available in bakery counter at morning time.

Information
Brief information about all kind of bakery products is needed to sales person that he may able to explain about the products specification to customers. Normal bakery products are known by everyone so sales person should have the ability to differentiate the flavored and special bakery products from normal bakery items in front of customers.

Stock management
Opening-
In the process of opening, the closing stock of previous day becomes opening stock of the day and according to the order we have to receive bakery products properly and make its proper entry in the sheet. If the ordered items didn’t came in store then we have to check in basement (manufacturing place) that what is the reason that bakery is not yet available.
On the opening of bakery store we have to complete arranging of bakery products in counter as soon as possible.
Closing-
In the closing of bakery store we have to count the remaining bakery products of all types that will become closing stock of the day of bakery store.
We have to inform the store manager that for closing stock stickers are required.
In closing process we have to calculate that what percentage of total stock of bakery was sold and analyze the sale that whether it fulfills given target or not.

Stock management for Bread
Example of entry sheet for Bread segment.
S.No.
Product name
Order
Opening stock
Rec.
Dispatch
Closing
1
Brown Bread
45
5
---
---
4
2
Milk bread
50
12
---
---
8
3
Pao bun
36
6
---
---
12
4
Sweet bun
25
8
---
---
9
5
Kulcha
15
1
---
---
4
6
Fruit Bread
20
3
---
---
4
7
Wheat Bread
30
4
---
---
5

Important points to be consider
Hygienic -
The place should be hygienic and bakery counter will have to be clean all time.
Reduce electricity-
The light of bakery counter only switch on when the visibility is low.
Time-
Arrangement of bakery products should have to start before 15 min of opening time of store.