Need a supply chain plan

Lori Green

OSCM495-H1WW (WI15)

PRODUCTION PLAN

1. INTRODUCTION

2. EXECUTIVE SUMMARY

3. OPERATIONS PROGRAM

3.1. PERMITS

3.2. EQUIPMENT

3.3. PACKAGING

3.4. MARKETING

4. QUALITY PLAN

4.1. STANDARDS AND PROCEDURES

4.2. VALIDATION ACTIVITIES

4.3. QUALITY AUDITS

5. SUPPLY CHAIN

5.1. VENDOR SELECTION

5.2. PRODUCTION

5.3. SALES

6. TRANSPORTATION AND LOGISTICS

6.1. CARRIER

6.2. STORAGE

6.3. EXPENSES

7. PURCHASING AND INVENTORY

7.1. VENDOR SELECTION

7.1.1. PAYMENT METHOD

7.1.2. DETERMINE QUANTITIES

7.2. STORAGE

7.2.1. LABELING

7.2.2. ROTATE STOCK

7.2.3. DISPOSAL OF UNUSED/UNUSABLE STOCK

INTRODUCTION

Holiday Bread is located in Dublin, Ohio. When friends and family began to request her holiday breads, Lori Green decided to begin a side business to acquire some extra cash around the Holidays. The process may be a little time consuming, but the taste is worth the wait.

EXECUTIVE SUMMARY

Holiday Bread is a small company that can offer quality sweet bread products to be enjoyed during the holiday season. Operating since 2010, many people and organizations have had the experience of biting into Holiday Bread’s mouth-watering taste. The aroma is tantalizing and sure to bring the children running to the table.

Focusing on a small market, Holiday Bread is competitively priced to meet the demand of the middle class local markets at bake sales. Traditional holiday flavors and aromas can fill the room for a mere three dollars. A loaf is approximately 5.75" W x 3" L x 2.125" D. Shared by two or indulged by one, these are the perfect size.

Holiday Bread is independently owned and operated, by Lori Green, eliminating the middle man, giving that fresh home baked appeal. The kitchen follows all FDA regulations with regular inspections, ensuring the quality and consistency of the breads.

You can buy often and you can buy early, Holiday Bread can be kept frozen for up to six months. When you are ready, just remove from packaging and reheat. It’s the same great taste and aroma. Some prefer to slap a little butter on and share with friends and relatives visiting from around the globe.

OPERATIONS PROGRAM

1. Permits

1.1. Obtain FDA and vendor licensing and permits

2. Equipment

2.1. Calibrate existing oven

2.2. Obtain additional baking pans/ racks etc

2.3. Back-up mixer

3. Packaging

3.1. Cellophane purchase

3.2. Label writing

4. Marketing

4.1. Advertise at Bake Sales

4.2. Word of Mouth

4.3. Social Media

QUALITY PLAN

1. Standards and Procedures

1.1. Standardize recipes

1.2. Ensure weights and measures

1.2.1. Calibration

2. Validation Activities

2.1. Calibration

2.2. Sanitation Control

3. Quality Audits

SUPPLY CHAIN

1. Vendor Selection

1.1. Rate and review prices, quality, etc

1.2. Multiple sources

2. Production

2.1. Members

2.2. Location

3. Sales

3.1. Marketing

3.2. Return on Investment

4. Transportation and Logistics

4.1. Delivery

4.2. Storage

4.2.1. Unsold product

4.2.2. Ingredients

5. Expenses

PURCHASING AND INVENTORY

Vendor Selection

Compare pricing and quality

Travel distance

Payment Method

Cash or credit

Determining Quantities

Based on sales and orders

Labeling

Label start date

Label expiration date

Rotate stock

Keep new ingredients in front

Discard expired

Disposal of unused stock or product

Garbage Disposal