Product Preparation Of Pizza Cone

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TECHNICAL FEASIBILITY This chapter discusses the production and the activities of the business. The product preparation is presented using the flow chart. It also includes the business location, store size and layout, and business schedule. The list of machineries, raw materials, utilities is cited with their corresponding costs and its suppliers.

Product Description

Pizza is probably the most globally recognized food for today’s generation, a trendy food that is worth trying and satisfies the craving of every individual. A so called “on the go” type of food which reminds people of the mouthwatering cheesy goodness ingredient. Since this is an all-time favorite food of people, whether teens or adults, the proponents came up with a unique
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Below is the procedure on how the cook will make the pizza.
In dough production, the managing partner who is in charge, will prepare 350 g all-purpose flour, 1/2 tsp salt, 2 tsp yeast, 300 ml water and 2 tsp oil. The amount of these ingredients can produce eight (8) pizza cone dough for Mini and six (6) pizza cone dough for Maxi. The preparation will last for 2 hours and will create one hundred twenty (120) pizza cone dough and it will be done in the morning prior to the opening of the store. In making the dough, the cook will combine the flour, salt, yeast, canola oil and warm water in the mixer until the dough is thoroughly mixed then it will be placed on a floured surface, to be knead for 2 to 3 minutes. Then put it on a bowl covered with cling wrap or towel and will leave it for about 45 minutes until the size is doubled. Then it will be rolled out and cut accordingly to size of pizza cone dough; after that it will be mold to a cone shape. The dough will be placed into the oven at 220 ֯C and bake for 10 minutes. After taking it out of the oven, the pizza cone dough is now
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It will be divided into different facilities such as the customers’ area, production area, service counter, staff lounge and a comfort a unisex comfort room. The customers’ area will cover the most space for it is one of the most important facilities of the business. The production area will also occupy a wide range of space for the equipment and machineries that will be installed in the store for the creation and preparation of the Pitsa Konos’ offered product. The staff lounge that will be the employee’s locker will take up little space since this will only serve as a locker for the employees. The comfort room doesn’t need to occupy a lot of space since it is already for male and female. Since the proponents will be renting out, In designing the layout, the proponents considered that there must be enough space to execute well its daily production thus to provide a great impression and satisfaction in providing service to its

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