of 95
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1/95
TEAZE
MILKTEAALCOMIXProfessional SuperstrongG
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2/95
INDUSTRYANALYSIS
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ALCOHOLIC BEVERAGE INDUSTRYANALYSIS
AlcoholicBeverages
AlcoholicBeverages
Ready-to-drink +Premixes
Ready-to-drink +Premixes
Spirit-BasedRTDs
Spirit-BasedRTDs
P302 B P2.05B P1.56B
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4/95
ALCOHOLIC DRINKS INDUSTRY
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RTD BYVOLUME
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SPIRIT-BASED RTD TRENDS
66.2 %Volume
growth, 2005-2010
85.0%Value Growth,
2005-2010
Highest growth
among all RTD
categories.
Largest contributor
to RTD/ Premixes
sales.
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SPIRIT-BASED RTD TRENDS
Causes for Growth:
Economic Recovery-> More
gatherings & celebrations =
increased consumption
Growing cocktail culture
among women
Availability of more affordable
local brands
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MILK TEATREND
Rise in Milk Tea consumption in the past years,
Health & Wellness trend
Mainly sought for taste (survey)
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COMPETITIONANALYSIS- ALCOHOLIC DRINKS
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COMPETITIONANALYSIS - RTD DRINKS
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PRODUCT DESIGN
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OUR TARGET MARKET
18 to 30 years old
College Students & young professional
Middle C to Upper AB
Socially-active lifestyleValues taste in alcoholic drinks over strength
Regular consumption, especially in weekends
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TEAZE- MILKTEAALCOMIX
3 Flavors
CaramelBasic Milktea taste
WintermelonMost popular flavor of milkteas
Mint
Sales mix- 40% Wintermelon, 40% Caramel, 20%
Mint
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ISSUES IN PRODUCT FORMULATION
Stability of a 3-part system
Product Consistency
AlcoholAlcohol
MilkProtein
MilkProtein
BlackTea
BlackTea
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ISSUES IN PRODUCT FORMULATION
Spoilage
Curdling
Microbes
Life
Lower pH ( ~5)
Increase alcohol content (use
EFNA) Increase acidity (Acidulants:
calcium sulfate)
Use milk protein
Employ Pasteurization
Use stabilizers & Emulsifiers
Xanthan Gum/CMC
Use preservatives
Potassium Sorbate
Use PET instead of glass
Stability Issues Solution
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17/95
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FORMULATION
Cups % mL(g)
Non-fat milk 0.3139 10.3 34
Water 1.86 61.05 201.4
Tea extract 0.3063 10.05 33.2
Flavoring 0.03 1.00% 3.3
Alcohol 0.25 8.00% 26.4
Sugar 0.25 8.00% 26.4
Milk Stabilizer 0.0135 0.45% 1.5
Emulsifier 0.03 1.00% 3.3
Preservatives 0.0030435 0.10% 0.3
Acidulants 0.00164349 0.05% 0.2
Total 3.04818699 100.00% 330.0
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COSTS OF RAW MATERIALS
QTY* RAW MATERIALS COST
Black tea extract P 240/ 600 g
Non-dairy creamer P 140/1 kg
Alcohol (ENA) /1000 mL
Black sugar P 690/5 kg
Fructose P 460/5 kg
Caramel Flavoring P 450/ 1230 mL
Wintermelon Flavoring P 375/1230 mL
Mint Flavoring
Preservatives
(PotassiumSorbate)
Stabilizers P 450/ kg
PET Bottles* P 2.73/350 mL
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PRODUCT LIFECYCLE - TEAZE
Introductory Stage
(1 year, 50% capacity,introduce product primarily
as alcomix )
Introductory Stage
(1 year, 50% capacity,introduce product primarily
as alcomix )
Growth Stage
(4 years, increase prod.Capacity, change sales mix)
Growth Stage
(4 years, increase prod.Capacity, change sales mix)
Maturity
(Focus: R&D newflavors)
Maturity
(Focus: R&D newflavors)
Decline
(Phase out someflavors)
Decline
(Phase out someflavors)
ProductDevelopment
(Start)
ProductDevelopment
(Start)
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PROCESS DESIGN
Refined Sugar,
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Milk Powder
WaterRefined Sugar,
Stabilizers, Emulsifiers
Dissolution Tank
Steam-Jacketed mixing Tank
Pasteurization (85 deg.C) and Cooling via
Cooling plates (20 deg.C)
HomegenizerAlcohol, flavoring,
preservatives and
colorant
Mixing Tank
Water
In-line mixer
Filler
Capper
Labeler
Cartoning
Dissolution Tank (40-60
deg C.)
Acidulant, Tea Extract,
Water
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MAJOR PROCESS STAGES
Dissolution Primary Mixing Pasteurization
HomogenizationSecondary
MixingIn-line Mixing
Filling Packaging
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MAJOR PROCESS STAGES
Dissolution
Milk powder, sugar and tea extracts do not come in
liquid form.
Dissolution enables these solid materials into
solutions with the aid of water.
Pasteurization
Heating to and immediate cooling, to slows microbial
growth.
Homogenization Intensive blending of milk, & tea to formdifferent
insoluble phases and obtain a stable
suspension/emulsion.
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CAPACITY PLANNING
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CAPACITYPLANNINGFORECASTING DEMAND
Target
Market
(18-30 yrs
old)
% Willing
to buy
product (
survey)
%
Market
share
per
year
No. of
bottles
consumed
/person
Forecasted
Demand
(330 mL
bottles)
Demand
(liters)
Cases
(24
bottles
)
23, 187, 921 0.451 5 2 1,045, 775345,
105.83
45,
573.97
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BASIS FOR ESTIMATING CONSUMPTION
ResearchLiters per
capitamultip
lierLiters per
capitabottles/pe
rson
Alcohol (spirit
based)
Consumption
2.91
L/person/yr 2.91 x 8% 0.2328 0.7054
TeaConsumption
0.49oz/person/yr 0.014493 x 41% 0.005942 0.018
Milk
Consumption
17.83L/pers
on/yr 17.83
x 41% x
25% 1.827575 5.538
AverageConsumption 0.688772 2.087
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CAPACITYPLANNING- MACHINES & EQUIPMENT
Dissolution Tanks
Steam Jacketed Mixing Tank
Cooling Plates
Homogenizer Bottle Filling Machine
Labeler
Cartoner
Conveyor Belts
In-Line Mixer
Mixing Tank
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CAPACITYPLANNING- MACHINES & EQUIPMENT
Dissolution Tanks - vessels where raw materials
are processed, dissolved and mixed into a
solution; 600 diamter x1800mm (H); P210,000 ea
http://www.alibaba.com/product-gs/499454927/High_Efficient_Stainless_Steel_Food_Mixer/showimage.html7/28/2019 Opman Pass
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CAPACITYPLANNING- MACHINES & EQUIPMENT
Steam Jacketed Mixing Tank - is used for mixing
solutions at higher temperatures; also used for
pasteurization; 1.8 sq.meters; Php 95,000
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CAPACITYPLANNING- MACHINES & EQUIPMENT
HomogenizerHeart of the system. Used in the
process in order to properly mix all the current
components in the mixture; 100(L) x 75(W) x 110
(H) cm; P100,000
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CAPACITYPLANNING- MACHINES & EQUIPMENT
Cooling Plates/ Heat exchangersused to cool
solution before receiving alcohol; to put solution
in a lower temperature condition before
proceeding to the homogenizer
http://www.alibaba.com/product-gs/456202842/cooper_cold_plate/showimage.html7/28/2019 Opman Pass
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CAPACITYPLANNING- MACHINES & EQUIPMENT
In-line Mixer -the main line of the mixing
process; P100,000
http://www.alibaba.com/product-tp/117856419/Solid_Liquid_mixer/showimage.html7/28/2019 Opman Pass
34/95
CAPACITYPLANNING- MACHINES & EQUIPMENT
Beverage Mixing Tankthis is where the final
mixing process is done before proceeding to filler
machine; 1100 x 1300 mm; P 61,500
http://www.alibaba.com/product-gs/492750629/Beverage_Mixing_Tank/showimage.html7/28/2019 Opman Pass
35/95
CAPACITYPLANNING- MACHINES & EQUIPMENT
PET Bottle Filling line - used for rinsing, filling
and capping of the PET bottles that will contain
the product; 3500 x 2000 x 1800mm; P500,000
http://www.alibaba.com/product-gs/522885206/Automatic_Small_Capacity_Carbonated_Drink_Filling/showimage.html7/28/2019 Opman Pass
36/95
CAPACITYPLANNING- MACHINES & EQUIPMENT
Labelling Machineused for labeling PET
bottles; 2000 L x 1000 W x 1250mm H; P362,900
http://www.alibaba.com/product-gs/427602014/Full_Automatic_Adhesive_Labeling_Machine_for/showimage.html7/28/2019 Opman Pass
37/95
CAPACITYPLANNING- MACHINES & EQUIPMENT
Carton Packing Machineused for wrapping and
packing PET bottles; 2000x2300x2000mm;
P250,000
http://www.alibaba.com/product-gs/524939402/carton_packing_machine/showimage.html7/28/2019 Opman Pass
38/95
CAPACITYPLANNING- MACHINES & EQUIPMENT
PET Bottle Conveyor Beltused to transfer the
PET bottles from one machine to another; 400L x
600mm (W); P80,000
WaterRefined Sugar,
Stabilizers Emulsifiers
http://www.alibaba.com/product-gs/249948441/PET_conveyor_belt/showimage.html7/28/2019 Opman Pass
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Milk Powder
Dissolution Tank (100 L)
Stabilizers, Emulsifiers
Dissolution Tank (100 L)
Dissolution Tank (100 L)
Steam-Jacketed mixing Tank (300
L/hour)
Pasteurization (85 deg.C) and Cooling via
Cooling plates (20 deg.C)
Homegenizer (300
Liters/hour)
Alcohol, flavoring,
preservatives and
colorant
Mixing Tank (300 L/hr)
Water
In-line mixer (500 L/hr)
Filler (330 L/hr)
Capper ( 330 L/hr)
Labeler (594 L/hr)
Cartoning (594 L/hr)
Acidulant, Tea Extract,
Water
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DESIGN CAPACITY
Design Capacity
Qty Equipment Liters/hr Bottles/hr Cases/hrCapacity
Utilization
3 Dissolution Tanks 100 303 12.625 60%
1
Steam Jacketed
Mixing Tank 300 910 38 60%
20 Cooling Plates 600 1818 76 30%
1 Homogenizer 300 910 38 60%
1Bottle Filling
Machine330 1000 42
54.55%
1 Labeller 594 1800 75 30.3%
1 Cartoner 594 1800 75 30.3%
2 Conveyor Belts - - - 100%
5 In-Line Mixer 500 1515 63 36%
1 Mixing Tank 300 910 38 60%
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CAPACITY VS. DEMAND FORECASTING
Target
Demand Liters Bottles Cases
per hour 179.74 544.67 22.69
per day 1,437.94 4,357.40 181.56
per week 7,189.70 21,786.98 907.79
per month 28,758.82 87,147.94 3,631.16
in a year 345,105.83 1,045,775
43,573.9
7
System Capacity Liters Bottles Cases
per hour300.00 909.09 37.88
per day 2,400.00 7,272.73 303.03
per week 12,000.00 36,363.64 1,515.15
per month 48,000.00 145,454.55 6,060.61
per year 576,000.00 1,745,454.55 72,727.27
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LOCATION PLANNING
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LOCATION PLANNING
MaximizeCapital
Investment
MaximizeCapital
Investment
Rent ratherthan buy
Rent ratherthan buy
Adequate Lot
size
Adequate Lot
size
Affordablemonthly costAffordablemonthly cost
Overall Location Strategy: Cost Focus
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LOCATION PLANNING
Main considerations: Infrastructure
Urban hotspot
Proximity to Commercialareas.
i.e. bars, clubs, convenience
stores, liquor retailers,
supermarketsProximity to Suppliers.
Quezon City ->Intraplas
Trading, Blue Isle Food and
Beverage Inc., Eunice Inc.
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LOCATION PLANNING
Possible Areas:
Taguig CityFood Terminal Inc. (FTI) Complex
Bian Laguna - Laguna Technopark Inc.
Quezon CityAn industrial area alongBalintawak
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LOCATION PLANNING
Option 1: FTI Plant in
Taguig
900 sq. m.
Php 110/ month
Monthly Rent: Php99,000
(+): Benefits from Govtincentives; recognized
industrial estate; near
commercial areas
(-): Moderately distanced from
suppliers
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LOCATION PLANNING
Option 2: Laguna Technopark
Plant
858 sq. meters
Rental rate - Php 110/sq. meter
Monthly Rent: Php 94,380
(+): Found in a competitive industrial
hotspot; can attract quality labor;
near industrial machinery(-): Far from main urban commercial
areas, far from suppliers.
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LOCATION PLANNING
Option 3: Balintawak Plant
900 sq. m
Php130/ sq. m.
Monthly Rent: Php 117,000
(+): Near suppliers; near commercial
areas; easy access to public
infrastructure(-): Not a prominent/ well-known
industrial area; most expensive
monthly rate
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FACTOR RATING METHOD
Factor WeightFTI Laguna Balintawak
Score Points Score Points Score Points
Distance from
Suppliers
25 3 75 1 25 4 100
Distance from
main highways20 4 80 3 60 4 80
Lease Costs 25 4 100 4 100 3 75
IndustrialEnvironment
10 3 30 3 30 2 20
Infrastructure
present20 3 60 2 40 4 80
TOTAL 100 16 345 12 255 17 355
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FACILITIES LAYOUT
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FACILITIES LAYOUT
Layout Basis:Asia Brewery Inc.Overall Layout Strategy: Process-Oriented
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FACILITIES LAYOUT
Main Considerations:
Close proximity between mixing
machines
Utilize efficient piping system
Separate section for mixing and assembly.
Raw material storage near starting
equipment.
Shipping & receiving area near finished
goods storage + main office.
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FACILITIES LAYOUT
Plant will be divided into 3 main Areas:
Mixing AreaMixing Area
Raw MaterialStorage Cells (3)
Dissolution Tank(3)
Mixing Tank (2)
Homogenizer
Assembly AreaAssembly Area
Filling Machine
Bottler (built-in)
Packager (built-in)
Logistics AreaLogistics Area
Finished GoodsArea
Shipping &Receiving Area
Main Office
Storage Warehouse
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LAYOUT PLANNING
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FACILITIES LAYOUT
Main Features of layout:
Segmented/sectioned areas
Easy to follow
Rotational movement of whole process flow
Able to cut through sections for better traffic
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FACILITIES LAYOUT
Mixing Area
Single direction and flow of materials
No back and forth flow of liquid in pipes
Makes a U-turn connecting to the packaging
machine
Computer-aided
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FACILITIES LAYOUT
Assembly Area:
Directly parallel and adjacent to mixing area
Easy to inspect mixers and assembly machine with less
people
Exit point of packaging machine has good proximitybetween storage and finished goods
Finished goods bay connected to vehicles dock for
outbound activity
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FACILITIES LAYOUT
Logistics Area
Main plant office and inbound/outbound dock for
vehicles
Easy to inspect and evaluate all incoming raw
materials and outbound products Immediate Initial and Final inspection of process
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DESIGN OFWORK SYSTEMS
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DESIGN OF WORKSYSTEMS
Divided into 4
departments
Minimum wage for
manual labor Cost effective = 25
employees
Sales & Finance merged
in a single dept.
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DESIGN OF WORKSYSTEMS
Headed by an
Administrative Board
Professionals who oversee
the overall operations.
Supply Chain Manager
Plant Manager
Marketing Manager
Sales Manager
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SUPPLY CHAIN MANAGEMENT
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SUPPLYCHAIN MANAGEMENT
Receiving ofRaw Materialsfrom Suppliers
InboundLogisticsInboundLogistics
Manufacture ofTeaze product
ProductionProductionShipping to
retailers &distributors
OutboundLogisticsOutboundLogistics
Processesorders &handlespromotions
Marketing &
Sales
Marketing &
Sales
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SUPPLYCHAIN MANAGEMENT
Overall Strategy: Cost maximization -> Buildrelations with small-to-medium sized
suppliers:
1. Intraplas Trading
2. Blue Isle Food and Beverage Inc.
3. Eunice Chemicals Inc.
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SUPPLYCHAIN MANAGEMENT
Main Distribution Channels
Convenience Stores
Supermarkets
Bar & Restaurants
Nightclubs
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INVENTORY MANAGEMENT
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INVENTORY MANAGEMENT
CompanyInventoryCompanyInventory
RawMaterials
Finishedgoods
Only 2 main inventory
classes
No work-in-process
Overall Strategy:
ProductionOrder
Quantity (POQ)
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INVENTORYMANAGEMENT
Set-up Cost Qty Price Total
Forklift Driver 2 426 852
Logistics Head 1 426 426
Machine Workers 2 426 852
2130
Holding Cost
Storage Rent 225 130 29250
Inventory and
Materials Officer 1 426 426
29676
Year 1 Year 2
d=daily
demand rate4,357 4638
p=daily
Production
rate
7272.73 7272.73
D=annual
demand 1045775 1113070
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INVENTORYMANAGEMENT
Year 1Daily Demand in mL
(g)POQ in mL(g)
Non-fat Milk 148.11 1373
Tea Extract 144.51 1340
Alcohol 115.04 1066
Sugar 115.04 1066
PET 4,358 bottles 40,396 bottles
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INVENTORYMANAGEMENT
Year 2 Daily Demand in mL(g) POQ in mL(g)
Non-fat Milk 157.64 1444
Tea Extract 153.81 1409
Alcohol 122.44 1122
Sugar 122.44 1122
Bottle 4,638 bottles 42,491 bottles
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INVENTORYMANAGEMENT
ROP Year 1(mL or g)
Year 2(mL or g)
Non-fat Milk 444 473
Tea Extract 434 461
Alcohol 345 367
Flavoring 71.90 76.52
Sugar 345 367
Milk Stabilizer 32.35 34.44
Emulsifier 71.90 76.52
Preservatives 7.19 7.65Acidulants 3.59 3.83
Bottle 21787 bottles23189
bottles
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AGGREGATE PLANNING
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AGGREGATE PLANNING
Since process design is machineintensive, main strategies for meeting
demand is:
Increasing machine utilization
-Based on annual forecasted demand increase
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Period (Years) 1 2 3 4 5
Forecast (in cases) 43,574 46,378 49,084 51,732 54,381
% Utilization used 60% 64% 0.68 0.72 0.75
Output in cases Regular 43574 46546 49455 52364 54546
Overtime - - - - -
Subcontract - - - - -
Output-Forecast 0 168 371.04 632 165
Inventory
Beginning 43,574 0 167.92 538.96 1171.12
Ending 0 168 539 1,171 1,336
Average 21787 83.96 353.44 855.04 1253.62
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MATERIALS REQUIREMENTS
PLANNING
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BILL OF MATERIALS
DESCRIPTION QUANTITY
Black tea extract 34.0 g
Non-fat Milk 33.2 g
Water 201.4 mL
Alcohol (ENA) 26.4 mLSugar 26.4 g
Flavoring C/W/M 3.3 mL
Milk Stabilizer 1.5 mL
Emulsifier 3.3 mL
Preservatives (Sodium Benzoate) 0.3 mL
Acidulants (Phosphoric Acid) 0.2 mL
330 mLPET Bottles* 1 pc
MATERIALS REQUIREMENTS PLANNING
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MATERIALS REQUIREMENTS PLANNING
(MRP)Week
Milk (g) 0 1 2 3 4 5 6 7 8Gross Requirements 740.55 740.55 740.55 740.55 740.55 740.55 740.55 740.55
Scheduled Receipts
Projected on handinventory 2962.2 2962.2 2221.65 1481.1 740.55 1373 632.45 1481.1 740.55
Net POQ Requirements 0 108.1 0
Planned ordered receipts 1373 1373 1373
Planned ordered releases 1373 1373 1373
Tea (g) 0 1 2 3 4 5 6 7 8
Gross Requirements 722.55 722.55 722.55 722.55 722.55 722.55 722.55 722.55
Scheduled Receipts
Projected on handinventory 2890.2 2890.2 2167.65 1445.1 722.55 1340 617.45 1445.1 722.55
Net POQ Requirements 0 105.1 0
Planned ordered receipts 1340 1340 1340
Planned ordered releases 1340 1340 1340
MATERIALS REQUIREMENTS PLANNING
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MATERIALS REQUIREMENTS PLANNING
(MRP)Alcohol (mL) 0 1 2 3 4 5 6 7 8
Gross Requirements 575.2 575.2 575.2 575.2 575.2 575.2 575.2 575.2
Scheduled Receipts
Projected on handinventory 2300.8 2300.8 1725.6 1150.4 575.2 1066 490.8 1150.4 575.2
Net POQ Requirements 0 84.4 0
Planned ordered receipts 1066 1066 1066
Planned ordered releases 1066 1066 1066
PET Bottles (unit) 0 1 2 3 4 5 6 7 8
Gross Requirements 21790 21790 21790 21790 21790 21790 21790 21790
Scheduled Receipts
Projected on hand inventory 87160 87160 65370 43580 21790 42491 20701 43580 21790
Net POQ Requirements 0 1089 0
Planned ordered receipts 42491 42491 42491
Planned ordered releases 42491 42491 42491
MATERIALS REQUIREMENTS PLANNING
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MATERIALS REQUIREMENTS PLANNING
(MRP)
Month
Emulsifier 0 1 2 3 4 5 6 7 8 9 10 11 12
GrossRequirements
287.6 287.6 287.6 287.6 287.6 287.6 287.6 287.6 287.6 287.6 287.6 287.6
Scheduled
ReceiptsProjected on handinventory 1725.6
1725.6 1438
1150.4 862.8 575.2 287.6
1725.6 1438
1150.4 862.8 575.2 287.6
Net POQ
Requirements 0 0 0
Planned orderedreceipts
1725.6
1725.6
Planned orderedreleases
1725.6
1725.6
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SCHEDULING
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SCHEDULING
Pre-Operational Schedule
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SCHEDULING
Operational Schedule
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SCHEDULING
Year 1 Production scheduling will reflect roll-outmarketing strategy for introduction of Alcomix
flavors.
Jan-Mar -> 100% Wintermelon
Apr-Jun-> 50% Wintermelon, 50% Caramel
Jul-Dec-> 40% Wintermelon, 40% Caramel, 20%
Mint
o Year 2 ownwards will follow the same (40:40:20)
production mix for all flavors
Year 1 Production Schedule
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Jan Feb March April May Jun July Aug Sept Oct Nov Dec TOTAL
Working Days 23 20 23 22 23 22 23 23 22 23 22 23 269
Daily Output in
Cases (60%
Utilization)
182 182 182 182 182 182 182 182 182 182 182 182 2184
Monthly Output in
cases (60%
Utilization)
4186 3640 4186 4004 4186 4004 4186 4186 4004 4186 4004 4186 48958
Production Mix
(per Case, 24
bottles)
Wintermelon 4186 3640 4186 2002 2093 2002 1674.4 1674.4 1601.6 1674.4 1601.6 1674.4 28009.8
Caramel 0 0 0 2002 2093 2002 1674.4 1674.4 1601.6 1674.4 1601.6 1674.4 15997.8
Mint 0 0 0 0 0 0 837.2 837.2 800.8 837.2 800.8 837.2 4950.4
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Monthly Production Schedule for all 3
flavors
Week 1 Week 2 Week 3 Week 4 TOTAL
Working Days 5 5 5 8 23
Daily Output in Cases
(60% Utilization) 182 182 182 182 728
Weekly Output in Cases 910 910 910 1456 4186
Production Mix (per Case,
24 bottles)
Wintermelon 910 764 0 0 1674Caramel 0 146 910 618 1674
Mint 0 0 0 837.2 837.2
7/28/2019 Opman Pass
89/95
TOTAL QUALITY MANAGEMENT
7/28/2019 Opman Pass
90/95
TOTAL QUALITYMANAGEMENT
Quality assurance is used for
both consistency and
improvement
2-part roots for QA in Alcomix
Mixture consistency
Safety
7/28/2019 Opman Pass
91/95
TOTAL QUALITYMANAGEMENT
Refractometer
Physical level
inspection
pH meter
Bacteria Culture
Mixture Consistency Safety
7/28/2019 Opman Pass
92/95
TOTAL QUALITYMANAGEMENT
RefractometerMeasures brix index: amount of dissolved sugar
Measures how much speed of light is reduced when
passing through liquid
Can be used to determine proportionality of
componentsMore refraction, more particles
Can be administered in any step of the alcomix
production process
7/28/2019 Opman Pass
93/95
TOTAL QUALITYMANAGEMENT
pH Meter Measures the pH level or
acidity-basicity of a
solution
Will determine if it is at anacidity that inhibits
bacterial growth
7/28/2019 Opman Pass
94/95
TOTAL QUALITYMANAGEMENT
Culture Test Tests whether it cultures
microbes inefficiently when
placed in ideal microbial
growth conditions
Ideal when it cultures slower
than a sample without any
preservatives
Can be compared with a known
standard sample, measuredusing time and quantity of
colonies born in a dish
7/28/2019 Opman Pass
95/95
TOTAL QUALITYMANAGEMENT
Physical level inspection Color comparison-
Comparing test sample color
to known color
Helps determine if there areproportional parts of major
components: milk, water, tea
Taste test- Physical palette
testing comparing to
standard
Helps determine if it is close to
the ideal taste