Proyecto de un aperitivo en torino

1. PRESENTATION 3
1.1. DESCRIPTION OF ACTIVITY 3
1.2. DEVELOPEMENT.ORIGINS AND PRESENT 3
1.3. GLOBAL ASSESSMENT OF THE PROJECT 3
2. MARKETING AREA 4
2.1. DEFINITION OF PRODUCT / SERVICE 4
2.2. DEFINITION OF BUSINESS 4
2.3. MARKET DEFINITION 4
2.4. COMPETITIVE ANALYSIS 5
2.4.1. COMPETITORS 6
2.4.2. COMPETITORS DESCRIPTION 6
2.4.2.1. OTHER APERITIVO BUSINESS 62.4.2.1.1. STRONGNESSES 6
2.4.2.1.2. WEAKNESSES 6
2.4.2.1.3. MAIN DIFFERENCE COMPARED TO “APERITIZER” 6
2.4.2.2. CHINESE RESTAURANT 7
2.4.2.2.1. STRONGNESSES 7
2.4.2.2.2. WEAKNESSES 7
2.4.2.2.3. MAIN DIFFERENCE COMPARED TO “APERITIZER” 7
2.4.2.3. Mc.DONALDS 8
2.4.2.3.1. STRONGNESSES 8
2.4.2.3.2. WEAKNESSES 82.4.2.3.3. MAIN DIFFERENCE COMPARED TO “APERITIZER” 8
2.4.3. PRODUCT POSITIONING 9
2.5. PROMOTION AND ADVERTISING 10
2.5.1. PROMOTION 10
2.5.2. ADVERTISING 10
2.6. DISTRIBUTION DESCRIPTION 10
3. PRODUCTION AND QUALITY AREAS 12
3.6. PRODUCTION AREA 12
3.1.1. SUPPLIER SELECTION 12
3.1.1.1. CAPACITY 12
3.1.1.2. COMMERCIAL RELATIONSHIP 12
3.1.2.PRODUCT FLOW CHART 13
13
3.1.3. STOCK MANAGEMENT 14
3.2. QUALITY AREA 14
3.2.1. PRODUCTION QUALITY 14
3.2.2. SERVICE QUALITY 14
4. ORGANIZATION AND MANAGEMENT AREAS 15
4.1. STRATEGIC ANALYSIS AND DEFINITION OF OBJECTIVES 15
4.1.1. OPPORTUNITIES 15
4.1.2. THREATS 15
4.1.3. STRENGHTS 15
4.1.4. WEAKNESSES 15
4.1.5. DIAGNOSIS OF CURRENT SITUATION 164.1.6. DEFINITION OF OBJECTIVES IN THE SHORT AND LONG TERM 16
4.2. FUNCTIONAL ORGANIZATION OF THE COMPANY 17
4.2.1. ORGANIZATION CHART 13429
4.2.2. METHOD OF RECRUITMENT OF STAFF 18
4.2.3. TRAINING AND LEARNING PLAN 18
4.2.4. STAFF AND STAFF CAPACITIES (ESTIMATED) 19
4.2.5. POLICY OF WORKING DAYS 19
4.3. MANAGEMENT CONTROL 19
4.3.1. DESCRIPTION 194.3.2. VARIABLES 19
4.3.2.1. MONTHLY BILLING 19
4.3.2.2. PRICE RANGE 19
4.3.2.3. SUPPLIER RELATIONSHIPS 20
4.3.2.4. EMPLOYEE SATISFACTION 20
4.3.2.5. CUSTOMER SATISFACTION 20
5. FOOD DISTRIBUTION 21
5.1. INTRODUCTION 21
5.2. COMPARING OPD WITH JIT 21
5.2.1. ONCE PER DAY (OPD) 21
5.2.1.1. INTRODUCTION 21
5.2.1.2. PRESENTATION OF DATA 215.2.1.3. TEMPORAL EVOLUTION OF THE SERIES 22
5.2.1.4. CORRELOGRAMA 22
5.2.1.5. CATEGORICAL VARIABLES MODEL 24
5.2.1.6. ADJUSTED REGRESSION CURVE 27
5.2.1.7. FORECAST 28
5.2.2. JUST IN TIME (JIT) 29
5.2.2.1. INTRODUCTION 29
5.2.2.2. RESTRICTIONS 29
5.2.2.3. STUDY OF THE DEMAND PER HOUR 29
5.2.2.3.1. SAVOIA LOCAL 31
5.2.2.3.2.CASTELLO LOCAL 32
5.2.2.3.3. VITTORIO VENETO LOCAL 33
5.2.2.4. MATHEMATICAL MODEL 38
5.2.3. CONCLUSIONS 52
6. ECONOMIC AREA 53
6.1. COSTS 53
6.1.1. EQUIPMENT 53
6.1.1.1. PRICES 53
6.1.1.2. IMAGES 54
6.1.2. SALARY 55
6.1.3. FACILITIES RENTING 55
6.1.4. TRANSPORT 55
6.1.4.1. TRANSPORT ONCE PER DAY (OPD) 55
6.1.4.2. TRANSPORT JUST INTIME (JIT) 55
6.1.5. RAW MATERIALS 56
6.1.6. SERVICES 56
6.1.7. VAN 56
6.1.8. FURNISHMENT 56
6.1.9. MORTGAGE 56
6.1.10. INSURANCES 57
6.1.11. OTHER COSTS 57
6.2. FIX COSTING 57
6.3. VARIABLE COSTING 57
6.4. TOTAL COSTS 58
6.5. TOTAL EARNINGS 58
6.6. RESULT OF THE FIRST YEAR 58
7. REFERENCES 59

1.

2. PRESENTATION

1.DESCRIPTION OF ACTIVITY

This project has as activity the elaboration, the distribution and the sale of food for aperitivi, typical of northern Italy. It includes one central kitchen and 3 premises to develop the dinners, all of them belonging to “APERITIZER Ltd.”

2. DEVELOPEMENT.ORIGINS AND PRESENT

Since that the precursors of the project arrived to Turin, one of the...