Report on

Project Fair
Course Code: 506
Course Title: Project Management
Submitted to:-
Mrs. Shimul Chakraborty
Assistant Professor
Department of Accounting
University of Chittagong
Submitted by:-
OUR GROUR NAME IS “ACCOUNTING EXPRESS”

HERE THE LIST OF OUR GROUP MEMBERS

NAME ID NO.
1. Imran Hossain 17301007
2. Mithi Das 17301021
3. Eftaker Hossain 17301030
4. Neyamat-Ulla 17301042
5. Aminul Islam 17301044
6. Md. Nur Alam Hossain 17301045
7. Mosammat Rimu Akter 17301059
8. Washim Miah 17301069
9. Afsana Begum Tuli 17301092
10. Ariful Islam 17301127

Submission Date: 11.06.2023

 Project name: - Village Corner
Executive Summary:-
We have completed our project report using knowledge of group research.
The project report is a partial requirement "Project Management” of MBA. As a part of Presentation,
We have mainly focused on manufacturing process of our product in this report.
Manufacturing process includes Weighing raw materials, Mixing, Forming, Cooling, Packaging. We have
discussed about all the steps of this process with their activities.

Vision:-
Through a shared commitment to excellence, we are dedicated to the uncompromising quality of our food,
service, people and profit, while taking exceptional care of our guests and staff. We will continuously strive to
surpass our own accomplishments and be recognized as a leader in our industry within 2040.

Mission:-
To create an environment where absolute guest satisfaction is our highest priority. We aim ‘to create moments of
happiness’ for our customers through our snacks and our people.

Objective:-
 To satisfy the customer’s needs.
 Building trust.
 Establish Customer Loyalty.
 To provide quality product.
 Ensuring food safety and regulatory compliance.
 Innovating and adapting to changing trends.
 Building strong relationships with suppliers and partners.
 Making profits but in a sustainable, eco-friendly manner.

Product Description:-
List of Dishes with price:-

items no. item name About item Unit price

1 Pudding Pudding is a relatively soft, spongy, and 15

thick texture.

2 Payesh Payesh is a creamy rice pudding 10

delicately flavored with cardamom
and filled with nuts like badam,
pistachios etc, giving an amazing
color with inclusion of saffron
strands.

3 China Grass China Grass is a plant derived gelatin, 15

which is used in making puddings, jellies
and custards.

4 Patishapta Patishapta is a type of pitha. It is a light 20

crêpe filled with either kheer or a
coconut-and-gur mixture. In this recipe,
we show you how to make the version
with kheer.

5 Coconut Puli Coconut Puli is the only pitha where 10

multiple fillings can be used. Deep-fried
puli pitha, milk-soaked puli pitha, and
even steaming puli pitha are all options.
Today we’re making the fried version,
which will be filled with a coconut-sugar
mixture.

6 Vegetable Roll The crusting and crunchy vegetable rolls 15

sound extremely delicious to serve at
every snack table. These can be also
used as a takeaway lunch, and their
 nutritional content makes them super
rich and healthy for the children’s lunch
boxes.

7 Wonton Wontons a thin, flour wrapping that 10

becomes slightly translucent after
cooking, and are stuffed mainly with
prawn, pork, shallots and ginger.

8 Shingara As for shingara, small cubes of potatoes, 6

fried peanuts, bits of diced coconut
pieces and spiked with fried spices with
a sprinkling of roasted cumin in a bite
size maida patty, fried in ghee with a
subtle sweetness from behind the
masalas.

9 Samucha Samucha is one of the most delicious 6

and attractive snacks items available in
South Asian countries. Though its inner
ingredient called ‘pour’ varies among
different types of meats and vegetables,
yet beef samucha takes lead for its
yummy taste among the different inner
ingredients. It carries great food value.

10 Jamai Pitha Jamai pitha/Chips pitha (lit. “Husband 10

Pitha”) is a batter which is moulded into
a shape of a flour, sundried and fried.
Tastes like papad or chips. Often
different in colors. This Pitha originates
in Bangladesh.
 11 Carrot Haluwa Gajar ka halwa is a combination 20
of nuts, milk, sugar, khoya and ghee with
grated carrot. It is a light nutritious
dessert with less fat (a minimum of
10.03% and an average of 12.19%) than
many other typical sweet from the Indian
subcontinent

12 Suji Pitha Suji Pitha is deep fried Semolina/Suji 5

dumpling stuffed with sweet coconut
filling.

Marketing Plan:-

Identifying our target audience:

At first we determine the demographics and psychographics of our target audience, such as age, gender, income,
location, dietary preferences, and lifestyle.

Defining unique selling proposition (USP):

We make our homemade food business unique and different from other food businesses. This could include the
use of fresh and locally sourced ingredients, authentic family recipes, and customization options.

Developing a brand identity:

We include a catchy name, logo, color scheme, and brand messaging that communicates our values and
offerings.

Establishing an online presence:

In future, we will set up a website and social media profiles to showcase our homemade food offerings, pricing,
and ordering options. Use engaging visuals and customer testimonials to entice potential customers.

Leverage social media:

We include sharing photos and videos of our homemade food, responding to customer inquiries and feedback,
and offering promotions and discounts.

Offer promotions and loyalty programs:

Offer promotions and discounts to entice new customers and reward loyal customers. This could include referral
programs, discounts on repeat orders, and seasonal promotions.

Focus on customer service:

We are ensuring excellent customer service by responding promptly to inquiries and feedback, ensuring timely
and accurate delivery, and going above and beyond to exceed customer expectations. Monitor the success of our
marketing efforts by tracking website traffic, social media engagement, customer feedback, and sales. Use this
data to refine and improve our marketing strategy over time.

Overall, a successful marketing plan for a homemade food business requires a clear understanding of our target
audience, a unique selling proposition, a strong brand identity, an online presence, partnerships, promotions,
customer service, and a data-driven approach to measuring success.

Competitor Analysis:-
Here's a breakdown of the components of a competitor analysis for a homemade food business:

Identify your competitors:

We point out SNACKS HURT, MAMUN KITCHEN, ABUL FOOD HOUSE that offer similar homemade food
offerings in our local area and their product.

Analyze their offerings:

To analyze their menu, pricing, and quality of food we hire an employee. He gives us their strengths and
weaknesses in terms of their ingredients, cooking techniques, and overall flavor profiles.

Research their marketing strategies:

Our Marketing department research the marketing strategies used by our competitors, including their online
presence, social media engagement, promotions, and customer service. This will helps us to understand how they
are positioning themselves in the market and how they are engaging with their target audience.
Assess their target audience:
We also identify the demographics and psychographics of the target audience for our competitors, including their
age, gender, income, location, dietary preferences, and lifestyle. This will helps us to understand who our
competitor’s target audience are and how they are reaching their target audience.

Evaluate their competitive advantage:

Their brand reputation, customer loyalty, partnerships, and unique selling proposition are also considered. This
will gives us insights into how our competitors are differentiating themselves from the competition and what
they are doing well.

Identify market trends:

It's important to identify the market trends and consumer preferences in our local area that our competitors are
leveraging. This could include organic and locally sourced ingredients, vegan and gluten-free options, and
sustainable packaging.

Determine pricing strategies:

We also determined the pricing strategies used by our competitors, including their markup, discounting, and
bundling strategies to understand how our competitors are pricing their offerings and how we can compete on
price.

Determine their distribution channels:

Finally, we identify the distribution channels used by our competitors, including direct-to-consumer sales,
catering, and partnerships with local businesses. This will makes our business more brought.

Overall, a competitor analysis for a homemade food business is an important tool for gaining insights into the
competitive landscape in your local area. By understanding our competitors' strengths and weaknesses, we can
develop a strategy that differentiates our business and offers a unique value proposition to our target audience.

SWOT Analysis:-

Strengths:
 Unique and authentic flavors that are not easily replicable by competitors.
  Customization options to cater to dietary restrictions and preferences of customers.
 Ability to maintain quality and freshness of food as it is prepared in small batches.
 Lower overhead costs compared to established restaurants due to operating from home.

Weaknesses:
 Limited capacity and scalability due to operating from a home kitchen.
 Lack of brand recognition and marketing expertise compared to established restaurants.
 Potential legal and regulatory hurdles related to operating a food business from home.
 Difficulty in maintaining consistency in taste and quality as the business grows.

Opportunities:
 Growing demand for healthy and homemade food options due to health and wellness trends.
 Increased awareness of and preference for locally sourced and sustainable ingredients.
 Ability to leverage social media and online platforms to reach a wider audience.
 Possibility of expanding into catering and delivery services to increase revenue streams.

Threats:
 Competition from established restaurants and other homemade food businesses.
 Fluctuating food costs and supply chain disruptions.
 Increased food safety regulations and legal compliance requirements.
 Negative customer reviews and reputational damage due to food-related incidents.

Overall, the homemade food company has unique strengths such as authentic flavors and customization options,
but also faces challenges related to scalability and regulatory compliance. However, it also has opportunities to
tap into growing trends related to healthy and sustainable food options, and expand its services to cater to a
wider audience.

Operations:-

1. Weighing raw materials

Weighing raw materials for a product is a painstaking process. After all, the desired effect of the product depends
on the right balance of each raw material.
The materials for our products are:

items item name Wheat Eggs Sugar Milk Others

no.

1 Pudding - 6 piece 300g 1 liter Salt

2 Payesh - - 300g 1 liter Payesh powder

3 China Grass - - 300 g 1 liter China Grass powder

4 Patishapta 1 kg 2p 500g 0.5 liter Coconuts

5 Coconut Puli 1 kg - 500 g 0.5 liter Potato,carrot,chilli & tomato

6 Vegetable Roll 500 g - - - Potato,carrot,chilli & tomato

7 Wonton 500 g - - - Potato,carrot,chilli & tomato

8 Shingara 1 kg 6p - - Potato, green chili, onion, oil

9 Samucha 1 kg 6p - - Onion. Meet, spice, oil

10 Jamai Pitha .5kg 2p 300 g - Wheat, Eggs, Sugar

11 Carrot Haluwa - - 250g 1 liter Salt & carrot

12 Suji Pitha .5kg 2p 200g - Coconuts,suji,egg

2. MIXING:
After the correct raw material volumes have been weighed, the raw materials are sieved and mixed. By sifting
the raw materials through a sieve, we ensure that the mixture becomes a homogenous product which are used to
produce products.

3. Forming:
Forming is a process in which the shape of a partly finished product. During forming, force is applied to a piece
to change its shape rather than remove any material. We convert the mixture to required shapes and sizes by
application of suitable stresses such as compression, shear and tension.

4. Cooking:
Cooking, the act of using heat to prepare food for consumption. After forming we cook the product in different
ways.

5. Cooling:
Before delivering the product are cooled to near-ambient temperature. Cooling is removal of heat, usually
resulting in a lower temperature and phase change. We refrigerate the cooked products for 30 minutes

6. Delivery:
Product delivery is the process of delivering a product to the end-user after fulfill all the requirement of user it is
ready to delivery. The finish goods are sale in different shapes to customers.

Financial Planning:-
A financial plan is one of the most important section of the business planning that is responsible for providing
financial support for the other sections of business plan. The financial plan determines how much money will be
used to implement each of the items in the business plan. The purpose of a financial plan is to calculate such a
positive balance between income and expenses that it will be appropriate to conduct the business.

1. Startup costs
According to estimations the approximate sum of startup expenses will be equal to TK. 50000.

Equipment and Cutlery are the most expensive part of startup costs and account for nearly TK. 30000. This
section includes cutlery, appliances and multimedia needed to start a homemade food business. The startup
expenses will be invested fully by our partner.

Expenses Cost
Equipment and cutlery Tk. 30000
 Decoration and furniture Tk. 7000
Cleaning Tk. 300
Stationery Tk. 100
Marketing expenses Tk. 2000
Menus Tk. 200
Total Tk. 39600
Figure 2.Expenses.

2. Fixed costs
The fixed costs are the costs paid every month in the same amount. Fixed costs usually include rental costs,
water, electricity, garbage, laundry, amortization, salaries and taxes. All those costs are calculated per one month
and will be valid till major changes.

Expenses Cost
Rent Tk. 2,500
Water & Electricity Tk. 2,000
Garbage Tk. 70
Laundry Tk. 200
Amortization Tk. 500
Salaries Tk. 14,000
Total Tk. 19270
Figure 3. Fixed costs

3. Amortization
Amortization is an accounting term that refers to the process of allocating the cost of an intangible asset over a
period of time.

Expenses Cost Years Yearly cost Monthly cost

Material
Material Equipment Tk. 30000 6 Tk. 5000 Tk.417
and cutlery
Decoration and Tk. 7000 5 Tk.1400 Tk.117
furniture
 Cleaning Tk. 300 1 Tk. 300 Tk. 25
Stationery Tk. 100 1 Tk. 100 Tk. 8
Menus Tk. 200 1 Tk. 200 Tk. 17
Nonmaterial
Marketing expenses Tk.2000 2 Tk. 1000 Tk. 83
Total Tk. 39600 Tk. 8000

4. Sales forecast
Indicators Months
1 2 3 4 5 6 7 8 9 10 11 12 Total
Average 14 14 15 15 15 16 16 16 16 17 17 17
Price, Tk.
Unit 400 450 470 490 500 530 550 570 590 600 620 650 6420
Revenue, 5600 6300 7050 7350 7500 8480 8800 9120 9440 10200 10540 11050 101430
Tk.
Figure 5. Sales forecast

5. Break-even point
Fixed costs 19270
Break-even point = Average Price − Variable Cost = =1798
16 − 5.28

*Variable cost is calculated as 33% from the dish price. (Assumption)

Figure 4. Break Even point formula

To reach the break-even point we need near 1798 customers per month spending 16 per unit. This sum is the average price
per unit in our homemade food business. In this case our business will make Tk. 28768 and will not have neither profit nor
losses. It is 21576 customers per year spending 16 per unit, our business make 345216.

Timeline:-
In 2023 we start our journey

2026 we will achieve our market target

2030 we will become a leading company in the existing market.