OPMT 1198 University of British Columbia Supply Chain and Suppliers Paper The below is the complete information of the work and the stuff on which you have

OPMT 1198 University of British Columbia Supply Chain and Suppliers Paper The below is the complete information of the work and the stuff on which you have to work is only supply chain and suppliers (heading) .

Task

Name

status

Executive summary

In progress

Assumptions

In progress

Identifications customers and value

In progress

Scope- competitive priorities

In progress

Products-description and design of each

In Progress

Forecasting methodology

Done

Process flow and operation

Done

Process layout- explained

Done

Staffing requirement

In progress

Quality dimensions

In progress

Capacity planning

Done

Inventory control

In Progress

Supply chain and suppliers

Quality assurance and control

Risk and contingency planning

Key performance measures

Other issues

Leader (finalize and submit)

Thanks,

OPMT 1198 – Group Assignment

Company Information (To be deleted before submission)

Tofu Manufacturing

Mr. B is an established tofu manufacturing operation in the Lower Mainland. You have been located in Delta for many years.

Details:

Your space is 3500 square feet, with 4 shipping / receiving docks
Office Staff 5 employees and 4 Operations employees.
Products to be produced:
Soft Tofu – 1200 lbs per week
Firm Tofu – 1000 firms per week
Dessert Tofu – 200 lbs per week
Summer months – Dessert Tofu – goes up 660 lbs per week
Shelf life 7 days refrigerated
Shelf life 6 months if in the freezer
Approx. 55% of product is refrigerated
Target market: Chinese and Asian people living in the Fraser Valley
Products to be sold to North American Grocery stores, T&T Supermarket and small ethnic grocery stores. You must deliver the goods to each location
Secondary markets: Metro Vancouver, Alberta, possibly Washington State, Asian and non-Asian customers

TITLE

TABLE OF CONTENTS

EXECUTIVE SUMMARY – Danielle

Mr. B’s Tofu Manufacturing is a family owned, well established operation in the lower mainland. We have been located in Delta, BC since 2003.

With a manufacturing warehouse of 3500 sq ft with 4 shipping/receiving docks we have more than enough space to meet the increasing demand of our retail customers. We currently have 5 office staff and 4 operations employees.

· Opportunity: To expand the retail business into Alberta and possibly Washington State as well as focusing on marketing to Asian and non-Asian customers. Challenge will be to have the product created and shipped with enough shelf life to be sold to consumers who are outside of the lower mainland. We have a well established supply chain that is capable of meeting the new demand.

· Mission: To design and produce high quality tofu for the retail food industry

· Vision: To be the preferred tofu supplier for the retail food industry.

· Products: Currently, the products that are produced are as follows:

Soft Tofu – 1200 pounds per week

Firm Tofu – 1000 pounds per week

Dessert Tofu – 200 pounds per week. This increases to 660 pounds per week during the summer months.

Tofu can be refrigerated or frozen and has a shelf life of 7 days if refrigerated and 6 months if frozen. Approximately 55% of the product is refrigerated.

· Target Customers: The target market will be Chinese and Asian people living in the Fraser Valley; however we would like to expand outside of this market to the rest of BC and potentially Alberta and Washington State. There has also been an increasing demand from the non-Asian population as plant-based diets gain traction in popularity. Customers value our product for both price and quality.

Products will be sold to North American grocery stores, T&T Supermarket and small ethnic grocery stores. The company is considering the possibility of shipping goods outside of the lower mainland to Alberta and Washington State.

· Expected returns: Revenues for 2020 are forecasted to total $392,205 with an increase in revenues for 2021. This has been forecasted to total $413,004.

STATEMENT OF ASSUMPTIONS – Danielle

1)Things will remain status quo with no major changes in the economic picture locally or beyond local that will change the economic picture for the business.

2)There will be no significant new competition entering the market.

3)Growth of social media could be a benefit in expanding our marketing of the Mr. B’s Tofu brand.

4)Growth of product demand will continue to increase at a rate of 5% per year.

5)Our manufacturing, and that of our supply chain, will remain in compliance with the BC Food Safety Act but also will need to meet the FDA requirements in the US and the Alberta Food Safety Act should we expand into those markets.

6)Demand for Dessert Tofu will continue to increase significantly during the summer months.

7)Customer base will remain with the Chinese and Asian populations with the potential for significant expansion into other customer groups.

8)Resources (employees, suppliers, transport) will remain the same for the current and following years as negotiated and contracted.

9)All orders will be able to be manufactured and delivered by set due dates. This also depends on our company being able to get supplies required from our supply chain.4

10) Market prices will remain stable to the end of 2021.

11) Required machines, devices, supplies, parts and materials can be obtained in a timely and cost-effective manner.

12) Company will remain profitable each year, providing the funding for the company to continue running & make a further profit.

CUSTOMER IDENTIFICATION AND VALUES – Danielle

SCOPE OF THE BUSINESS & COMPETITIVE PRIORITIES – Michelle

PRODUCTS – DESCRIPTION AND DESIGN OF EACH – Jiawen

Products – description and design of each

Soft Tofu:

Product Description: Mr.B’s Soft Tofu is made of premium soybeans using our Double Cooling System. They are great for making cold dishes and soup. This product contains no preservatives and is low in sodium.

Firm Tofu：

Product Description: Mr.B’s Firm Tofu is made of premium soybeans using our Double Cooling System. They are great for stir fry and sautéing. This product contains no preservatives and is low in sodium.

Dessert Tofu:

Product Description: Mr.B’s Dessert Tofu is made of premium soybeans using our Double Cooling System. It comes with different flavors such as Peach Mango Flavor. This product contains no preservatives.

FORECASTING METHODOLOGY – Daniel

Mr.B’s Tofu Forecast of Revenue and Sales

QUALITY DIMENSIONS – Michelle

PROCESS FLOW – Maryam

Notes about the process:

Step 1 (soaking): Beans are weighed, put in a tank, and water is added. Beans absorb water and soften.

Step 2 (washing & grinding): Stone & hull are removed to improve color and taste of the final product. Mixing with water and grinding is done.

Step 3 (cooking): Boiling neutralizes the enzyme that prevents digestion.

Step 4 (squeezing & separating): bubbles are removed. Separating is performed by reverse osmosis or vacuum evaporating.

Step 5 (coagulating): Salts, acids and enzymes are different types of coagulator. The amount of coagulator used is 1.5-5 g per each kg of the semi product. Coagulator adds at 60-90 °C while stirring.

Step 6 (pressing): This step is done only if the final product is the firm Tofu. Degree of pressure depends on the desired final Tofu texture.

Step 7 (cutting, weighing & loading): Tofu is cutting to specified weights and poured into the final package.

Step 8 (sealing): Package is sealed.

Step 9 (Pasteurizing & cooling): Pasteurization increases the shelf life of the final product for 30 days.

Final step (boxing & shipping)

Factors affect the texture of final product (soft Tofu vs firm Tofu)

1-Type of coagulator: Acids like DGL (Glucono delta-lactone) are used for producing soft Tofu and salts like calcium sulfate, magnesium chloride used for having firm Tofu.

2-Type of soybean: protein subunits high in 11s/7s give harder texture.

3-Solid content of soy milk

4-Pressing step

PROCESS LAYOUT – Fatemeh

STAFFING REQUIREMENTS – Umais

CAPACITY PLANNING & IDENTIFICATION OF CAPACITY LIMITATIONS – Fernando

Tofu manufacturing has 4 operations employees and operates 8 hours per day, 5 days per week.

Hours

Minutes

Day

8

480

Week

40

2400

We have two production process, one for Soft & Firm Tofu and another for Dessert Tofu. The following tables provides the time of process for both Soft & Firm Tofu and Dessert Tofu.

Soft & Firm Tofu

Task

Duration (mins)

A

Soaking

480

B

Washing & Grinding

30

C

Steam Cooking

6.5

D

Squeezing & Separating

120

E

Coagulating

20

F

Pressing

2

G

Cutting-Weighting-Loading

1

H

Sealing & Labeling

0.5

I

Pasteurization

30

J

Cooling

60

K

Boxing and sending to the inventory

60

Total time

810

Dessert Tofu

Task

Duration (mins)

A

Soaking

480

B

Washing & Grinding

30

C

Steam Cooking

6.5

D

Squeezing & Separating

120

E

Transferring & Heating

30

F

Adding sugar & Mixing

20

G

Adding gelatine & Mixing

30

H

Cooling & Adding Flavour

60

I

Filling & Cooling

2

J

Sealing & Labeling

0.5

K

Boxing and sending to the inventory

60

Total time

839

The Design capacity is 3,000 lbs per week of the Soft & Firm Tofu and 750 lbs per week of the Dessert Tofu.

As we can see from the table above, the process of Soft & Firm Tofu is 85% efficient and utilize 73% of its capacity, while Dessert Tofu during regular months is 29% efficient with a utilization of 27% and during the summer months it changes drastically, from 29% to 96% and from 27% to 88% respectively.

INVENTORY CONTROL – Jasreen

SUPPLY CHAIN & SUPPLIERS – Jiawen

QUALITY ASSURANCE & CONTROL – Daniel

Quality Policy

It is the policy of Mr. B’s Tofu to develop and manufacture superior tofu through a systematic approach, quality testing and continually improving the processes & products. We will strive to provide good quality tofu to attain a high level of customer satisfaction and also set out to adopt food safety measures.

This will be achieved by:

· Setting quality objectives consistent with our customers’ needs.

· Compliance with the requirements of the B.C. Food Safety Act.

· Striving to optimize our processes and eliminate errors through continuous improvements initiatives.

· Regularly reviewing our quality objectives with the express goal of delivering product excellence to our customers.

· Recognizing that Quality is an important foundation for a long term positive customer relations.

Mr. B’s Vision

· To be the preferred tofu supplier for the retail food industry.

Mr. B’s Mission

· We design, produce high quality tofu for the retail food industry.

Mr. B’s Values

Respect, Honesty & Integrity

Empowerment & Accountability for our team

Care for Employees

Open, engaged & proud team

Safe Working Environmental and Environmental care

RISK AND CONTINGENCY PLANNING – Lovepreet

KEY PERFORMANCE MEASUREMENTS – Jasreen

OTHER ISSUES