Sue Shi developed her recipes for maki-zushi when she trained and worked as a sushi chef in a sushi restaurant chain in Tokyo, Japan. It is now up to Mrs. Shi to inform her readers about her business plan and her development status. She must then outline a schedule for the next steps. Which of the following do you think would be the best way to begin an outline style schedule?
At the moment Sue Shi’s recipes for maki-zushi and vegetarian specialities are for home-recipe use only. The recipes are suitable for making smaller quantities but have to be adapted for production on a larger scale. The presentation of the products is a key point, too – the design element of the specialities must be retained. Sue Shi has already talked with Donburi Ltd. who – provided financing is secured – can modify the recipes in such a way that larger scale production would be possible, at the same time ensuring design and presentation perfection. Once the appropriate recipes have been developed, Mrs. Shi will apply for the patents. A schedule of the modifications to the recipes is given below (schedule not shown).
You chose A
The recipes for larger scale production will be established before the company launches its products. For further details please take a look at the production process.
You chose B
Sue Shi’s recipes for maki-zushi and vegetarian dishes are still in a recipe form suitable for home cooking. This is fine for preparing smaller quantities of the products but the recipes must be modified to make production on a large, commercial scale possible. The design and presentation of each and every one of the creations is a key element justifying the higher price and must be considered in production on a large scale. A local North East of England company, Donburi Ltd., based at South Shields has the capacity to modify the recipes. This will be done as soon as the project’s financing has been secured.
Donburi Ltd. has successfully modified other recipes in the past, making it possible for recipes to be produced on a large scale. The company has developed a process for the modification of the recipes called “quantifying quality”. A process in which the company’s founder, Futo Maki, was strongly involved.
The “quantifying quality” process takes up to ten days and involves a carefully controlled increase in ingredients. In this way, the product developers can easily recognise the point at which the recipe can no longer be expanded. Once this point has been established the recipe is then tried out in the industrial kitchens at the Donburi Ltd. plant. The commercial recipe is compared directly with the home recipe, and only after it has been tried numerous times, can it be presented to the client for tasting. Throughout the process the design element of the products must be maintained.
So, after a period of intensive testing, the recipes are presented to Sue Shi. If Mrs. Shi has any modifications then these are incorporated into the recipe and the testing is repeated until the client gives her final approval. This usually involves two more testing phases to ensure taste, quality and presentation.
Once the commercial recipes have been developed and approved, Sue Shi can then apply for the patents.
For a detailed schedule of the recipes‘ modifications, please take a look at the schedule below: (schedule not shown).
You chose C
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