CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT "CHICKEN STOCK GEL" (Stock Gel with Shirataki Congee) - Repository Ottimmo International

(1)

TABLE OF CONTENT

HARD COVER ... 0

TITLE PAGE... 0

APPROVAL 1 ... i

APPROVAL 2 ... ii

PLAGIARISM STATEMENT ... iii

PREFACE ... iv

TABLE OF CONTENT ... v

LIST OF TABLES ... vii

LIST OF PICTURES ... viii

EXECUTIVE SUMMARY…. ... ………x

CHAPTER 1 INTRODUCTION ... .1

1.1 Background of The Study ... .1

1.2 The Objectives of The Study ... .3

1.3 The Benefits of The Study ... .3

CHAPTER 2 INGREDIENTS AND UTENSILS OVERVIEW...………4

2.1 Description of The Material to be Used ... ..4

2.2 The Tools Used During The Processing ...8

CHAPTER 3 NEW PRODUCT PROCESSING SEQUENCE...………11

3.1 The Processing Product Using Picture ... ..11

3.2 The Processing Product Using Flowchart ... ...19

3.3 Complete Recipe Attached ... ...20

CHAPTER 4 NEW PRODUCT OVERVIEW ...……....25

4.1 The Facts of Nutrition ... ..25

CHAPTER 5 BUSINESS PLAN ...……….29

5.1 General Description of Company ...29

5.2 Identification of Investment Opportunities.. ... 30

5.3 Stakeholder ... .. 31

(2)

vi

5.4 SWOT Analysis ... 32

5.5 Marketing Aspect ... 33

5.5.1 Customer Characteristic ... 33

5.5.2 Market Segmentation ... 34

5.5.3 Marketing Strategies... 35

5.6 Financial Aspect ... 36

5.6.1 Variable Cost ... 36

5.6.2 Start Up Cost ... 37

5.6.3 Overhead Cost ... 38

5.6.4 Fixed cost ... 38

5.6.5 Production cost ... 39

5.6.6 Break Even Point ... 40

5.7 Technical Aspect... 40

5.8 Legal Aspect ... 41

CHAPTER 6 CONCLUSION ... 44

6.1 Conclusion ...44

6.2 Suggestion... 45

BIBLIOGRAPHY ... 46

APPENDIX ... 48

Appendix 1. Packaging Design ... 48

Appendix 2. Supplier List ... 49

Appendix 3. Product Logo ... 52

Appendix 4. Company Profile ... 54

(3)

LIST OF TABLES

Table 1. Nutrition Fact Table ... 26

Table 2. Variable Cost ... 36

Table 3. Start Up Cost ... 37

Table 4. Overhead Cost ... 38

Table 5. Fixed Cost ... 38

Table 6.Production Cost ... 39

(4)

viii

LIST OF PICTURES

Picture 1. The Material to be Used for Stock ... 4

Picture 2 The Material to be Used for Congee... 7

Picture 3 The Tools Used During The Processing. ... 8

Picture 4 The Tools Used During The Processing. ... 10

Picture 5 Brown the vegetables ... 11

Picture 6. Browning chicken feet ... 11

Picture 7. Browned veggies and chicken feet ... 12

Picture 8 Boiled veggies and chicken feet ... 12

Picture 9 Boiled all ingredients ... 13

Picture 10 Put all the stock into a pressure cooker ... 13

Picture 11Boiled stock ... 10

Picture 12 Strain the stock ... 10

Picture 13 Chilled stock. ... 12

Picture 14 Chicken stock gel. ...15

Picture 15 Blend shirataki. ... 16

Picture 16 Soak shirataki. ... 16

Picture 17 Cooked shirataki. ... 17

Picture 18 Cooked shirataki congee. ... 17

Picture 19 Shirataki congee with stock gel ... 18

Picture 20 Shirataki congee with stock gel ... 18

Picture 21 Completed recipe ... 20

Picture 22 Nutrition fact ... 25

Picture 23 Label ... 48

Picture 24 Logo ... 52

Picture 25 Vacuumed product ... 53

Picture 26 Packed product ... 53

(5)

Picture 27 Company Profile ... 54