TRALARIN TEAM PROJECT

TRALARIN TEAM PROJECTTRALARIN TEAM PROJECT

Juan José Fuertes CebriánPablo Genovard CarpioMarta Rubio FornerLukasz Kusowski


LOCATION:

DULCES CONCHIN IS SITUATED IN THE CARMEN’S DISTRICT, ONE OF THE MOST FAMOUS PLACES IN VALENCIA. IT’S IN THE CENTER OF THIS DISTRICT.

IT’S CLOSED TO NA JORDANA, A REALLY IMPORTANT FALLA. THIS IS THE REASON BECAUSE MANY TOURISTS VISIT THIS ZONE.


LOCATION BENEFITS:

City Center

Tourists

Public transport

Easy to get it

Many people working

Location detail


HISTORY:

DULCES CONCHIN BELONGS TO CONCHIN. THIS WOMAN BEGAN TO WORK IN A LITTLE ROOM OF HER HUSBAND’S FACTORY. SHE CARRIED HER FIRST CROISSANTS TO ANOTHER BAKERY. IN THE 50’S MANY PEOPLE DIDN’T HAVE ENOUGH MONEY TO FOUND AN OWN FIRM.

THE FIRM STARTED TO GO QUITE WELL. THE OTHER BAKERY BURNT CONCHIN’S CROISSANTS BECAUSE THEY WERE LOSING MANY CUSTOMERS.

THEN, CONCHIN’S HUSBAND GAVE HER A SMALL PLACE WHERE SHE COULD MAKE CROISSANTS.

AFTER ALL, THE BUSINESS GROWED AND GROWED


BUSINESS SECTOR:

THIS FIRM IS A SMALL TRADITIONAL BAKERY. IT DELIVERS TO THE CUSTOMERS CROISSANTS, BREAD, AND OTHER BAKERY PRODUCTS.

Two examples of gastronomy firms

BAKERY BUSINESS SECTOR IN VALENCIA:


BIG FIRMS (GASTRONOMY,

SELLERS…)

BIG FIRMS (GASTRONOMY,

SELLERS…)

SMALL SHOPSMALL SHOP



THIS FIRMTHIS FIRM

THESE SMALL SHOPS AND THE BIG FIRMS, ARE NON PRODUCERS, SO THAT’S THE BUSINESS


COMPETITORS:

THE BAKERY DOESN’T A LOT OF COMPETITORS.

THEY DELIVER THEIR PRODUCTS IN ORDER TO TOUT (SELL AGAIN);

THE MOST IMPORTANT FOR THIS FIRM IS THE QUALITY.

THE OTHER 15 OR 20 COMPETITORS HAVE LOWER PRICES, BUT IT DOESN’T MIND. THIS FIRM OFFERS MORE QUALITY WITH A HIGHER PRICE, AND THERE’S NO ONE WHO DOES IT.


COMPETITORS (other closer bakeries):


STRATEGY:

NOWADAYS, THE STRATEGY OF THE BAKERY IS REALLY CONSERVATIVE. THE FIRM DOESN’T WANT TO GROW UP.

THE REASON IS THAT, TODAY THEY CONTROL THE MARKET, THE PRICES, THE SELLERS AND THE PROBLEMS THAT COULD HAPPEN ARE SMALL PROBLEMS.

THE BUSINESS MODEL, HAS LOTS OF YEARS AND HAS GONE QUITE WELL; THEY DON’T WANT TO CHANGE THAT.

ALL THE WORK IS “HAND-MADE”; THEY FIRM DOESN’T HAVE MANY MACHINES; THE PRODUCTION IS REALLY TRADITIONAL


PRODUCTION DETAIL


SHOP DETAIL


SUGGESTED FUTURE STRATEGY:

THERE IS ANOTHER BAKERY CLOSER THAN OUR’S THAT COULD BE SET AS AN EXAMPLE TO ELABORATE A FUTURE STRATEGY.

THIS BAKERY IS IN PLAZA DE BOLSERÍA. THE FIRM IS NEAR A FAMOUS PUB, A DISCO AND OTHER CLUBS (LIKE PASTELERIA CONCHIN). THE BUSINESS IS TO OPEN ALL NIGHT AND TO GET CUSTOMERS IN THE STREET. IT’S A FACT THAT PEOPLE WHO GET’S OUT FROM A PARTY, AND AFTER DANCING, ARE HUNGRY.

MANY PEOPLE WALK AROUND BARRIO DEL CARMEN LOOKING FOR SOME FOOD, AND IN THIS WAY WE COULD FIND A GOOD BUSINESS.


ORGANIZATIONAL STRUCTURE:

OWNER (PEDRO)

12 BAKERY EMPLOYEES DELIVERY VAN

DELIVERY VAN

DELIVERY VAN


PRODUCTS:

DULCES CONCHIN, PRODUCES CROISSANTS, AND OTHER BAKERY PRODUCTS (INCLUDING SALTED PRODUCTS). THEY SELL CROISSANTS TO MANY BUYERS; FOR THE FIRM IS REALLY IMPORTANT TO HAVE GOOD PRODUCTS AND THEY NEED TO HAVE ALWAYS SOME STOCK.

THIS FACT, IS SOLVED. THEY HAVE A BIG FREEZER WITH CROISSANTS.


FREEZER DETAIL


DESIGN OF A NEW GOOD:

A SALTED CROISSANT. WE THINK IT WOULD BE A NEW GOOD FOR THIS FIRM.

IT COULD BE SOLD TO THE SAME CUSTOMERS WITHOUT MEANING A COMPETITION BETWEEN THIS NEW GOOD AND THE OTHER SWEET PRODUCTS.

IN CASE OF MASSIVE PRODUCTION IT WOULD BE NOT NECESSARY TO BUY OTHER MACHINES. THESE SALTED CROISSANTS CAN BE MADE BY THE MACHINES THEY ALREADY HAVE.


A estimation : the age of the customers


A estimation : Which type of customers are

OPERATIONS MANAGEMENTOPERATIONS MANAGEMENT

WHAT IS OM?WHAT IS OM?

THE PRODUCTION THE PRODUCTION OFOF GOODS AND SERVICE GOODS AND SERVICE

WE HAVE OUR INPUTS WHICH WE CONVERT INTO WE HAVE OUR INPUTS WHICH WE CONVERT INTO GOODS AND SERVICES, THE OUTPUTS.GOODS AND SERVICES, THE OUTPUTS.

IN OUR CASE, THE BAKERS WITH THE EGGS, IN OUR CASE, THE BAKERS WITH THE EGGS, SUGGAR, AND SUGGAR, AND FLOUR ARE BE ABLE TO MAKE FLOUR ARE BE ABLE TO MAKE CROISSANTS CROISSANTS AND THE OTHER PRODUCTS. AND THE OTHER PRODUCTS.

OM


10 DECISION AREAS OF OM10 DECISION AREAS OF OM GOODS & SERVICE DESIGNGOODS & SERVICE DESIGN

QUALITY QUALITY PROCESS & CAPACITY DESIGNPROCESS & CAPACITY DESIGN

LOCATION SELECTIONLOCATION SELECTION

LAYOUT DESIGNLAYOUT DESIGN

HUMAN RESOURCE AND JOB DESIGNHUMAN RESOURCE AND JOB DESIGN

SUPPLY-CHAIN MANAGEMENTSUPPLY-CHAIN MANAGEMENT

INVENTORYINVENTORY

SCHEDULINGSCHEDULING

MAINTENANCEMAINTENANCE


GOODS AND SERVICES DESIGNGOODS AND SERVICES DESIGN

DULCES CONCHIN IS A FIRM SPECIALIZED IN BAKERY PRODUCTS. THE CROISSANT IS THE PRODUCT WHICH IDENTIFIES THE FIRM; THE FIRM IS KNOWN DUE TO THE QUALITY OF THIS PRODUCT.

THIS IS AN UNIQUE GOOD BECAUSE IT’S JUST PRODUCED BY A TRADITIONAL WAY. IT’S NOT AN INDUSTRIAL BAKERY, AND IT TASTES REALLY GOOD.

THEY ALSO HAVE SALTED PRODUCTS LIKE PASTIES,BREAD… BUT ALL THE PRODUCTS ARE HAND MADE. NOWDAYS, THIS FACT IS TOO DIFICULT TO FIND. THIS FIRM OFFERS QUALITY PRODUCTS WITH A GOOD PRICE; IT’S NOT THE PRICE THAT OTHERS HAVE, BUT IT’S REALLY GOOD TRADITIONAL BAKERY;

THE FIRM OBTAINS THE RAW MATERIALS MOSTLY FROM ITS SUPPLIERS.

THE MAJORITY OF THE SUPPLIERS HAVE DELIVERED PRODUCTS FOR A LOT OF YEARS. THEY ARE ONLY RELIABLE SUPPLIERS.


QUALITYQUALITY

QUALITY IS ONE OF THE MAIN GOALS WHICH DULCES CONCHIN ADOPTED SINCE ITS BEGINNING. THIS IS THE REASON WHY THEY PRODUCE ALL THEIR PRODUCTS BY HAND.

IN ORDER TO SHOW THE COSTUMERS THE QUALITY OF THEIR PRODUCTS, PEOPLE HAVE SEEN THE PROCCES OF MAKING THROUGH THE WINDOWS IN MANY TIMES.

THE CONFIDENCE THROUGH THE LAST YEARS HAS DONE THAT CUSTOMERS CHOOSE THIS BAKERY BEFORE THAN OTHERS.


HOW PEDRO’S WORKERS RECOMMEND HOW PEDRO’S WORKERS RECOMMEND US TO DO THE CROISSANTS?US TO DO THE CROISSANTS?

DISSOLVEDISSOLVE THE SUGAR AND SALT. THE SUGAR AND SALT. ADD THE POWDERED MILK. ADD THE POWDERED MILK.

POUR THE FLOUR IN A FOOD PROCESSORPOUR THE FLOUR IN A FOOD PROCESSOREQUIPPED AND EQUIPPED AND COMBINE THE SALTED AND COMBINE THE SALTED AND

SWEET WATER.SWEET WATER.

WAIT FOR 30 MINUTESWAIT FOR 30 MINUTES TO GET DOUBLE IN VOLUME TO GET DOUBLE IN VOLUME

ROLL OUTROLL OUT THE FOUR EXTREMITIES OF THE CROSS. THE FOUR EXTREMITIES OF THE CROSS. PUT PUT THE SOFT THE SOFT BUTTERBUTTER IN THE CENTER IN THE CENTER

CUT A TRIANGLECUT A TRIANGLE AND ROLL THE CROISSANTS. AND ROLL THE CROISSANTS.

PUT THE CROISSANTS IN A PUT THE CROISSANTS IN A WARM PLACEWARM PLACE FOR 1 TO 2 HOURS FOR 1 TO 2 HOURS

BON APPÉTIT !!!BON APPÉTIT !!!

PROCESS AND CAPACITY DESIGN

THE PRODUCTION OF DULCES CONCHIN IS ABOUT 50 KILOS PER DAY.PRODUCTS ARE DELIVERED TO TRADITIONAL MARKETS, OTHER BAKERIES AND BIG SHOPS. IT ALSO DELIVERS GOODS TO RESTAURANTS, BIG EVENTS, AND CATERINGS.

THE FIRM HAS A SMALL SHOP IN VALENCIA, AND THE FACTORY IS SITUATED BEHIND THE SHOP.

LOCATION SELECTION

DULCES CONCHIN IS SITUATED IN THE CARMEN’S DISTRICT, ONE OF THE MOST FAMOUS PLACES IN VALENCIA. IT’S IN THE CENTER OF THIS DISTRICT.IT’S CLOSED TO NA JORDANA, A REALLY IMPORTANT FALLA.

THE CHOICE OF THE PLACE WAS DETERMINED BY THE BIG FACTORY OF THE HUSBAND. FIRST OF ALL ITWAS A SMALL ROOM, AND AFTER ALL IT’S A SHOP IN THE SAME PLACE THAT THE FACTORY WAS.

LAYOUT DESIGN

THE LAYOUT DESIGN IS ALWAYS THE SAME. IT’S A TRADITIONAL DESIGN FOR ALL THE CUSTOMERS.THE PRODUCTS ARE ALWAYS SOLD IN PAPER (BAKERY PAPER) AND ALSO IN PLASTIC BOXES.

OTHER DESING CUOLD BE SOMITHING LIKE THIS:


HUMAN RESSOURCE AND JOB DESIGN

DULCES CONCHIN HAS 15 EMPLOYEES. ALL OF THEM ARE DIRECTED BY PEDRO (CONCHIN’S SON) WHO IS THEOWNER.

THE DECISION ABOUT EACH PERSON DOES IS VERY IIMPORTANT. THIS IS THE REASON FOR EVERYONE HAS A CONCRETE TASK; MANY OF THE EMPLOYEES ARE PRODUCING CROISSANTS (HAND MADE); OTHERS PUT THEM IN THE OVEN, DELIVER THEM TO ANOTHERS BAKERIES, AND THEN THE DELIVERERS.

DULCES CONCHIN IT’S ALSO IMPROVING. THE OWNER HAS A FACTORY IN THE METROPOLITAN AREA TO VALENCIA, IN ORDER TO LEADER THE PRODUCTION; THIS FACTORY NOW IS A PROJECT BUT MAYBE IN THE FUTURE IT WILL BE REAL.


MAINTENANCE

THE FIRM IS A TRADITIONAL BUSINESS; THEY HAVE THE WAY TO PRODUCE WITHOUT HAVING PROBLEMS AND MAKING MONEY.PEDRO SAYS:”WE’RE REALLY CONSERVATIVE AND AT THE MOMENT WE DON’T WANT TO DO OTHER TASKS”.”THE QUALITY OF OUR HAND MADE PRODUCTS TOGETHER WITH THE NECESSITY OF THE PEOPLE TO EAT BAKERY PRODUCTS ARE OUR KEY OF THE SUCCESS.NOWADAYS THEY’RE NOT THINKING IN MAKING THE BUSINESS BIGGER.

SCHEDULING

THE WAY OF THE PRODUCTION IS NOT SO FAST BUT IT GUARANTEES THE QUALITY.THE PRODUCTION BEGINS AT 3’00 AM AND THE DELIVERING BEGINS AT 7’00 AM. AT THIS TIME, MANY CROISSANTS MUST BE MADE.


SUPPLY CHAIN-MANAGEMENT

THE WORKERS USE A VERTICAL INTEGRATION STRATEGY:

PEDRO

WORKERS ¡SUCCESS!

SUPPLIERS

CUSTOMERS

USUALLY EACH MEMBER OF THE HIERARCHY PRODUCES A DIFFERENT PRODUCT OR SERVICE, AND THE PRODUCTS COMBINE TO SATISFY A COMMON NEED.

INVENTORY

DULCES CONCHIN HAS 8 MACHINES IN THE SHOP.PEDRO, THE OWNER IS THE MAN WHO MAKES ALLTHE MACHINES TO GO WELL. THE SUPPLIERS BRING THE INGREDIENTS TO THE SHOP. A NUMBER OF THEM ARE FROZENED. THE OTHER PART IS USED TO PRODUCE.

QUALITY QUALITY HOUSE:HOUSE:

RELATIONSHIP BETWEEN CUSTOMER DESIRES AND THE FIRM/PRODUCT CAPABILITIES

"Hows vs.Hows"

"Whats vs. Hows".


CONCLUSIONS OF HOQCONCLUSIONS OF HOQ

THE THE PRICEPRICE AND THE AND THE FLAVOURFLAVOUR ARE THE MOST IMPORTANT ARE THE MOST IMPORTANT FACTORS.FACTORS.

IMPROVE IMPROVE OUR OUR MARKETINGMARKETING IN OTHER AREAS. IN OTHER AREAS.

EXPANDEXPAND OUR AREA OF OPERATIONS. OUR AREA OF OPERATIONS.

HAVE HAVE MORE DIVERTSITYMORE DIVERTSITY OF PRODUCTS. OF PRODUCTS.


Forecasting ApproachesForecasting Approaches

Qualitative Methods

They are used with new products or new technology.

They involve intuition, experience.

They must coexist to make the forecasting as efficient as possible.

Quantitative Methods

They are used when situation is ‘stable’ & historical data exist, with existing products and current technology.They involve mathematical techniques.


Quantitative ForecastingQuantitative Forecasting

As we couldn´t ask costumers, or talk with experts to help us in a qualitative way, we are working with quantitative forecasting to study the sales of our bakery :

-Moving Average Method n=3-Exponential Smoothing a=0.10-Weighted Moving Average Method(We thought it should require more historical

data than the one we have).

Since the beginnings of Dulces Conchín, the firm has always been growing all along the years and increasing its sales, becoming one of the leaders in its sector in its location.


As you can see in the following table, Dulces Conchín is reaching every year continually improvements.

Year Gain (€)

2000 150000

2001 148000

2002 150000

2003 160000

2004 165000

2005 170000

2006 190000

2007 216000



function x=mediamovil(Y,n,t)for i=4:length(Y)+1 x(i-3)=(Y(i-3)+Y(i-2)+Y(i-1))/n;endplot (t(4:end),x,'r');XLABEL('Year') YLABEL('Gain(€)')gridholdplot(t(1:end-1),Y,’g’);

Moving Average Method n=3




Forecasting for 2008 : 192000 €



function x=exponential(Y,xini,n,a,t)x(1)=xini;for i=2:length(Y)+1 x(i)=x(i-1)+a*(Y(i-1)-x(i-1));endplot(t,x,'*');holdgridplot (t,x,'r');XLABEL('Year') YLABEL('Gain(€)') plot(t(1:end-1),Y,'g');

Exponential Smoothing a=0.10Ft = Ft-1 + a· (At-1 - Ft-1)




Forecasting for 2008 : 161310 €

2000 2001 2002 2003 2004 2005 2006 2007 20081.4

1.5

1.6

1.7

1.8

1.9

2

2.1

2.2x 10

5

Year

Gain

(€)



ForecastingForecasting

To sum up we could say Forecasting is the process of predicting a future event. It is the process of estimation in unknown situations, and as a prediction, it is not 100% reliable.

In conclusion,in 2008, attending to the forecasting, Dulces Conchín will keep on increasing the sales, even when it is known that forecasting gives lower than real values.


E-COMMERCE AND USE-COMMERCE AND US


• IMPROVED, LOVER COST INFORMATIONIMPROVED, LOVER COST INFORMATION

• AVAILABLE 24/7, VIRTUALLY ANYWHERE IN THE WORLDAVAILABLE 24/7, VIRTUALLY ANYWHERE IN THE WORLD

• AVAILABILITY EXPANDS MARKETSAVAILABILITY EXPANDS MARKETS (FOR BUYES AND SELLERS) (FOR BUYES AND SELLERS)

• DECREASES THE COST OF PAPER-BASED INFORMATIONDECREASES THE COST OF PAPER-BASED INFORMATION

• FAST DELIVERY OF DIGITIZED PRODUCTSFAST DELIVERY OF DIGITIZED PRODUCTS

• INCREASED FLEXIBILITY OF LOCATIONINCREASED FLEXIBILITY OF LOCATION


BENEFITS:

PEOPLE WHO USUALLY BUY IN A BAKERY DON’T NEED TOPEOPLE WHO USUALLY BUY IN A BAKERY DON’T NEED TODO IT DO IT ELECTRONICALLYELECTRONICALLY

A BAKERY IS A BUSINESS IN WHICH TRUST AND HABITSA BAKERY IS A BUSINESS IN WHICH TRUST AND HABITS ARE VERY ARE VERY IMPORTANT, AND THAT ARE NOTIMPORTANT, AND THAT ARE NOT CHARACTERISTICS OF E- CHARACTERISTICS OF E-COMMERCECOMMERCE

LACK OF SYSTEM SECURITY, RELIABILITY AND STANDARDSLACK OF SYSTEM SECURITY, RELIABILITY AND STANDARDS INTEGRATING E-COMMERCE SOFTWARE WITH EXISTINGINTEGRATING E-COMMERCE SOFTWARE WITH EXISTING SOFTWARE IS STILL A CHALLENGESOFTWARE IS STILL A CHALLENGE


LIMITATIONS :

WE ARE NOT THE BEST EXAMPLE TO TAKE ALL THE BENEFITS OF WE ARE NOT THE BEST EXAMPLE TO TAKE ALL THE BENEFITS OF E-COMMERCE BUT....E-COMMERCE BUT....

• IT IMPROVES THE QUANTITY AND QUALITY OF OUR SALES (I.E. IT IMPROVES THE QUANTITY AND QUALITY OF OUR SALES (I.E. WALL DRUG STORE IN U.S.A.)WALL DRUG STORE IN U.S.A.)

• MAKES OUR BRAND MORE KNOWN WORLDWIDE („IF YOUR BRAND MAKES OUR BRAND MORE KNOWN WORLDWIDE („IF YOUR BRAND IS NOT ON THE INTERNET IT DOESN`T EXIST”)IS NOT ON THE INTERNET IT DOESN`T EXIST”)

• WE CAN SELL ADDITIONAL ACCESORIES TO MAKE EXTRA MONEY WE CAN SELL ADDITIONAL ACCESORIES TO MAKE EXTRA MONEY AND MAKE OUR BRAND MORE RECOGNIZED (CUPS, FUNNY T-AND MAKE OUR BRAND MORE RECOGNIZED (CUPS, FUNNY T-SHIRTS WITH OUR BRAND NAME ON THEM)SHIRTS WITH OUR BRAND NAME ON THEM)

• CONCLUSION: WE CONCLUSION: WE STRONGLYSTRONGLY RECOMMEND RECOMMEND THE USE OF E-THE USE OF E-COMMERCE IN EVERY BUSINESSCOMMERCE IN EVERY BUSINESS WHICH COULD AFFORD IT. WHICH COULD AFFORD IT.


SUMMARY:

DULCES CONCHINDULCES CONCHIN

THANK YOU FOR THANK YOU FOR YOUR YOUR

ATTENDANCE!!!!ATTENDANCE!!!!

ANY QUESTION?ANY QUESTION?

Date post:	02-Feb-2016
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TRALARIN TEAM PROJECT

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