FINAL YEAR REPORT

FOOD PRODUCTION

Name- Aniket Sadanand Chavan

Batch- 2018-2021
Subject-Bakery & Patisserie
Roll No-
Division-
 Acknowledgement
I (Aniket Sadanand Chavan) would like to express my sincere gratitude to several

individuals and organizations for supporting me throughout my project report. First, I

wish to express my sincere gratitude to my supervisor, Chef Harshal Kamble, for

this helpful information, practical advice and unceasing ideas that have helped me

tremendously at all times in my research and writing of this report which helped me

complete this research successfully, without his support and guidance, this project

would not have been possible

I also wish to express my sincere thanks to the INTERNATIONAL INSTITUTE OF

HOTEL MANAGEMENT PUNE for timely giving me opportunities to enhance myself

professionally and helping me grow in every aspect of my career. I hereby

acknowledge that I have made this report on Bakery & Patisserie and every

information provided is fully based on research and analysis done by myself both

from on field sources (personal visits to local outlets, conversations with field

expertise, etc.) and off field sources ( websites, online blogs, books, articles, videos,

etc.) and no plagiarism has been carried out throughout the project.

Finally, last but by no means least also everyone in the international institute of hotel

management Pune it was great sharing premises with all of you during last three

years

Thanks for all your encouragement

Name: - Aniket Chavan

Place: - Pune Date: -

 CONTENT
1. Cover Page
2. Acknowledgement
3. Content
4. Key Summary
5. Introduction
 What is bakery & patisserie
 Project Profile
 Objectives, Mission, Vision, Core values
 Production
 Target Market
 Structural Parameter
i. Floor Plan
ii. Walls & Floorings
iii. Mechanical and Electrical sockets & fixtures
iv. Ventilation systems
v. Lighting
vi. Storage
vii. Drainage system
viii. Water Supply
ix. Waste management
6. Data Interpretation
 Atmosphere & Ambience
 Size & Capacity
 Service Styles
 Operating hours & Meal periods
 Unique selling points
 General Menu Theme
 Equipment’s
 Food Safety
7. Conclusion
8. References
 Key Summary

“Living only for the moment”

So as a final year student of hospitality and catering services we were entitled to

prepare a detailed project report on Bakery & Patisserie as I am specializing in food
production so with help of proper guidance and market research and analysis and
conversations with the expertise in the local field, I decided to establish a full-fledged
plan of starting bakery and patisserie. Our business will have several operational
areas targeted towards rapid cash flow and ensuring a quality product while running
efficiently. The bakery would operate on the basis of a standard operating process to
maintain the highest standard. Keeping in mind all the aspects like structural plan,
product cycle of business, business concept, equipment’s required, staffing and
manpower planning, atmosphere & ambience, specific theme, sample menu, quality
control & food safety standards, ways of service & service styles, budgeting and
financial investments, waste disposal management I have prepared this report.
After a lot more thought process and research I decided the name of outlet would be
‘UKIYO’ which generally means ‘floating or transient world’ in addition it is a
Japanese term used to describe the urban lifestyle and culture, especially the
pleasure-seeking aspects which exactly depicts my ideas and expressions of my
budding start-up a modern day or new age bakery. ‘Ukiyo’ Bakery is a modern-day
designer and aesthetic bakery specializing in products like different types of breads,
biscuits, cookies, muffins, cakes, pastries, etc, while hand in hand we will also try our
hands-on gluten, wheat, egg and dairy free products. Within the last three years
there has been significant increases in demand for these bakery products. Due to
suitable and excellent atmospheric conditions I choose to start this outlet within the
heart of Maharashtra in Pune. Secondly need of very reasonable and constant
supply of raw material in a very affordable price and great quality pune was on
number one on my location preferences.
Ukiyo Bakery aims to be a prominent in the community creating a friendly
atmosphere where customers feel comfortable and become loyal customer base. We
are well aware about the often over looked population of allergy sufferers and cater
to their needs for healthy, delicious baked goods. We seek fair and responsible
profit, enough to keep the company financially healthy for the long term and to fairly
compensate owners and investors for their money and risk. Our objectives will be
creating strong presence within the community and prepare a full-fledged menu by
the end of the year. Ukiyo will target a large regular customer base and therefore
will target business and marketing on local residents which will be our dominant
target market including a chunk of tourist visitors.

Introduction
WHAT IS BAKERY & PATISSERIE?
Baking is a process of cooking by dry heat, especially in some kind of oven (an
equipment commonly used for baking). It is probably the oldest cooking
method. Bakery is an outlet that deals in production and selling of products
like bread, rolls, cookies, pies, pastries, muffins, cakes etc. They are usually
prepared from flour or meal derived from some form of grain. Bread is already a
common staple from ancient times and provides many nutrients in the human diet.
While on the other hand patisseries take care of all the sweet stuff
like cakes, tarts, custards, chocolates, confectionary, desserts, etc.

Bakery products, due to high nutrient value and affordability, are an item of huge
consumption. Due to the rapid population rise, the rising foreign influence, and the
fluctuating eating habits of people, they have gained popularity among people,
contributing significantly to the growth trajectory of the bakery industry. A number of
healthy products have been launched in the bakery segment and are gaining
popularity at a high rate. The Indian bakery industry is one of the biggest sections in
the country’s processed food industry. Bakery products, which include bread and
biscuits, form the major baked foods accounting for a major chunk in bakery
products produced in the country. It enjoys a comparative advantage in
manufacturing, with an abundant supply of primary ingredients required by the
industry, and is the third-largest biscuit manufacturing country. The bakery segment
in India can be classified into the three broad segments of bread, biscuits and cakes.
PROJECT PROFILE:
Despite the fact that there are many automatic and semi-automatic baked products
manufacturing units in India, many people still prefer fresh bread and other products
from the local bakery and here is where artisan baking comes into picture it literally
means ‘the art of baking’ the term is used to describe a style of baking that goes
beyond basic mixing of ingredients as the baker involved can be seen as more of
craftsman trained to the highest skill in mixing fermenting shaping and baking a hand
crafted loaf of bread and other products. The growth of artisan bakers in India has
been seen growing at a fast pace along the last five to seven years and hence
awareness of high-quality baked goods is on the rise. Good baked products are a
rare combination of nutrition, convenience, and luxury. Today's consumer has less
time to create wholesome, handmade baked products, but increasingly appreciates
the nutritional and sensory benefits it provides. Good baked products provide fibre
and carbohydrates in a convenient, low fat form that is portable and delicious.

Ukiyo is a bakery retail establishment located in Pune. It expects to catch the interest
of a regular loyal customer base with its broad variety of bakery and pastry products.
The business also offers cake decorating classes from the executive chef himself.
Our aim is to provide high quality, healthy and organic products. Ukiyo offers a broad
range of bakery products, all from high-quality ingredients. The outlet provides
freshly prepared bakery and pastry products at all times during business operations.
Six to eight moderate batches of bakery and pastry products will be prepared during
the day to assure fresh baked goods are always available. Its advantage lies in the
high quality of its products due to specialization and artisan manufacturing. The main
marketing focus will be an eye-catching sign, the scent of fresh bread wafting out of
the storefront, and periodic printed advertisements. After establishing the operation,
outlet will explore the possibility of making takeout sandwiches. Delivering wholesale
bread and baked goods to area restaurants and specialty retailers will also be
considered.
The outlet will be established by myself, an aspiring baker currently baking breads
and pastries on small scale I’ll be also looking after staffing operating and
management of the outlet. On the other hand, one of my subordinate will be looking
after all the investments & finances as he is going to be my partner in the venture.
Together we will try to bring a wealth of practical experience and a realistic market
sense to the company.

OUR OBJECTIVES:
 To establish our place and get a firm stand hold within local community
 To get stable business flow within the first half of business year & increase
revenue by 20% by second half

VISION: To provide baked goods of exceptional quality to every household in Pune

MISSION: The mission for Ukiyo is about more than great food. Above all, we are
dedicated to creating a safe, dynamic and gratifying environment for our customers.

UKIYO’S CORE VALUES:

 Craftsmanship
 Inspiration
 Quality
 Safety

PRODUCTION:
The implementation of the project includes various jobs and exercises such as
procurement of technical know-how, market surveys and tie-ups, selection of site,
registration, financing of project, procurement of machinery and raw materials,
recruitment of staff, trial production and commercial production etc. In order to
efficiently and successfully implement the project in the shortest period,
simultaneous exercises are carried out. Project implementation will take a period
around 6-8 months once all the resources are collected. Production of the baked
goods are projected to begin after 6-8 months of all research and setup. Raw
ingredients will be ordered for twice a month through local vendors. Ingredients will
be stored in a dry storage area and in a walk-in cooler. Each bake day the baker will
bake breads and other products in a deck oven. The oven provides intense, even
heat and a controllable amount of steam injection, allowing tremendous control of
crust crispness. Everything from soft white sandwich breads to thick crusted, dense
savoury breads to sweet baked goods can be perfectly baked in this oven.

TARGET MARKET:
The specialty baking market is about to experience enormous growth. Throughout
the city small bakeries are appearing at an increasing rate. Chain stores are
experiencing tremendous growth by capitalizing on the wholesome appeal of fresh
baked products. As people become more aware of its healthy nutritional profile, good
bread becomes even more attractive. Ukiyo will set up its storefront bakery in the
viman nagar locality of Pune which is considered as the most luxurious areas with a
huge market segment of youth, working professionals, couples, etc. The locality is
conveniently located on one of the busiest and beautiful roadways.

STRUCTURAL PARAMETER:
While starting a bakery or designing a bakery layout you need to keep in mind a
number of factors which may include budget, products, and equipment etc. A bakery
floor plan is very essential while creating a bakery business plan, as it enables us,
investors, and loan lenders to fully envision our business concept. Strategically
planning a customized bakery plan lays a firm foundation for our business. Not only
will our bakery layout give us an idea of how many customers we can accommodate
and where our equipment will be placed, but it will also bring our daily workflow to
life. Seeing our plan on paper or on a computer screen allows us to better
understand our business and will help us organize everything else. When mapping
out the floor plan for our bakery shop, we will try to make it equally efficient and
visually appealing so that we can maximize our service and profits. Following are the
points we will consider while planning our bakery layout;

 Ensure aisles promote maximum movement.

 visually appealing front-of-store dessert display: This factor will excite

customers and make them feel welcomed by looking up at an enticing bakery
display that’s visible as soon as they walk in. This will even make our
customers interested in what else our business has to offer.
 Entrance that makes customer move to the right: We will try designing our
bakery so that customers are drawn to the right side of the entryway, which is
the natural way people tend to move.

 Angular Floor Plan: An angular floor plan utilizes curved displays, so

customers move through the aisles in an angular motion, giving it a more
sophisticated feel. Here are some reasons why an angular floor plan could be
fit for our bakery or patisserie.
o Angled aisles and curved displays create visual diversity and a
sophisticated presentation.
o There is more room to display your products, which means the
products on display receive much more attention .
 Walls & Floorings: Bakery outlet has a variety of areas with their own unique
flooring requirements. From proofing rooms to oven areas, from dry storage
areas to automated production and packaging lines, each space requires
especially formulated floor coatings to meet the demands of a busy bakery
outlet. Flooring must be made in such a way that they are easily washable,
material used should be slip proof, and should be made with a material that is
durable and more tough to sustain every day wear tear caused by everyday
operations. On the other hand for front of the bakery walls we have decided to
give them an earthy tone by building walls with a material that looks more like
stone blocks but are very strong and easily washable and for the kitchen part
we decided to keep it to white tiles which are smooth, easily washable, and in
light colour with rounded corners and flooring should be made with epoxy
resins, colorant, and additives for texture and slip-resistance.

 . Mechanical and Electrical sockets & fixtures: Sufficient electrical points

with a very safe and feasible wiring conditions mostly concealed preferred and
Heavy equipment that have specific energy source requirements should be
considered during planning the layout.
 Ventilation systems: Well-planned heat discharge and cooling are needed
for efficient ventilation of a kitchen. Using the excess heat during the winter,
the building can be heated free of charge. Kitchen ventilation should be well-
synchronised with other technology in the kitchen the solution should be
planned in accordance with an appropriate kitchen hood or any advanced and
effective ventilation ceiling. Proper ventilation provides for employee comfort;
protects equipment, finishes, and food from excess heat or moisture, which
can cause their deterioration; and removes moisture and grease which can
encourage insect infestations and result in slip and fall injuries. Where large
amounts of grease vapours are produced, the mechanical ventilation system
serves to remove grease from the air stream preventing its accumulation in
the duct system. This reduces the risk of grease fires. Following are the
ventilation systems that should be installed for smooth operations;

1. Hoods: Ventilation hoods provide areas where heat or grease

can be exhausted from the kitchen area. Heat exhaust hoods
are installed over appliances that produce high levels of heat,
such as ovens. Grease exhaust hoods contain grease traps that
capture grease from air moving out of the building.
2. Exhaust fans: Exhaust fans provide the airflow needed to keep
ventilated air moving and the entire system working. They’re
usually installed on the roof or in the wall and designed to
provide a strong flow of air.
3. Makeup air systems: Makeup air is brought inside to make up
for the amount of air being exhausted from the interior of the
building. Without enough makeup air, negative pressure in the
building can cause problems such as reduced indoor air quality,
doors that slam or are difficult to open, and back venting of
smoke, odours or harmful gases.
4. Fire suppression systems: Many ventilation systems will also
require fire suppression equipment for safety. Check with your
local code office for specific requirements for fire suppression
systems in your restaurant.
 o Lighting: When choosing
lighting for a bakery outlet,
there are certain features we
need to keep in mind.
Lighting can be used to
create an atmosphere that
will attract customers. As a
business owner, we also want lighting that is efficient and budget-
friendly. Here are the points to consider for right bakery lighting;
 o Different areas need different lighting: Lighting is not one
size that fits all. Lights in areas that customers are exposed to
should have different features than the lighting used in the
baking and staff areas. While the goal of the baking area is often
safety and quality, which require higher levels of light, the goal
for customer areas tend to involve creating a warm, relaxing
environment, which means lower light levels.

o Choose the right colour temperature: When choosing bakery

lighting applications, we need to consider how much daylight our
customer areas receive. If we have larger windows that let in a
lot of natural light, than we need to choose matching lighting
indoors.

o Keep a consistent colour throughout the area: we need to

understand that if our one case has one colour temperature
while the seating areas have a second colour temperature it can
be off-putting to the eyes. Try to maintain colour consistency
throughout the areas that are connected to one another.

o Provide ample light for tasks: One of the most important

elements of finding the right bakery lighting applications is to
consider the eyesight of our staff. If they have to strain to perfect
the details of an icing job due to poor lighting or the lighting is so
bright that it causes discomfort, it will negatively impact our staff
and business. A good rule of thumb is that you need 50 lumens
per square foot for staff areas to facilitate more focused
endeavour’s that require closer attention to detail.

o Storage: After receiving and accepting the

raw material, there comes the need of storage.
The storage facilities shall be designed and constructed to avoid cross
- contamination during storage, permit adequate maintenance and
 cleaning and shall avoid pest access and accumulation. Cold Storage
facility shall be provided for food that requires being stored below 5°C.
While designing the storage room, segregation shall be there for raw,
processed, packaging, rejected, returned or recalled food items,
allergen material & distinguishably marked and secured products
(hardware & cleaning chemicals). The storage area for raw food shall
be separate from the area of work-in-progress, processed, baked and
packaged products. Also, the containers made of non-toxic materials
shall be provided for storage of raw materials, work-in-progress and
finished / ready to serve products. All raw materials, food ingredients,
food additives and packaging materials to be kept 6” off the floor and
18” off the wall; to enhance easy and adequate maintenance and
cleaning and also to avoid any pest harbourage. Pallets to be cleaned
at regular intervals to keep them free of cobweb, dust, dirt etc and also
to be inspected regular any repair/ replacement, if required. Best
Practice is to avoid wooden pallets and to use plastic pallets. In case
wooden Pallets are used, care should be taken to; carry fumigation
every 6 months, Periodic cleaning, inspection and maintenance,
Record keeping, Wrappers & Trays, before going to Production, are to
be kept under fumigation and ozonisation.

o Drainage system: The drainage system shall be properly

maintained and designed to avoid any stagnation of water and
therefore do not provide any chance for pest harbourage. Floors shall
be sloped appropriately to facilitate adequate drainage. The drainage
shall flow in a direction opposite to the direction of food preparation
manufacturing process flow. The openings of the drains shall be
thoroughly covered with wire mesh to prevent insects and rodents from
entering the processing area. The kitchen is a potentially hazardous
environment because of the ever-present element of heat, liquids and
grease. drainage systems are specifically designed to reduce the build-
up of liquids by disposing of water and grease effectively and
immediately. A well-designed drainage system should have;

o A debris filter at outlet

o Easily removable and clean non slip gratings with no
sharp edges for optimum employee safety
 o Easily removable foul air trap
o Hygienic design to avoid bacteria build-up
o Proper volume capacity size
o A waste disposal system, such as Waste-Jet for removal
of food debris
o A grease separator for removal of fats and grease

 Water Supply:
 o Cooking/Drinking: Only potable water in processing and cooking,
food handling, washing shall be used and it shall be tested according to
IS:10500 requirements. The storage tanks shall be cleaned periodically
& records shall be maintained. Hot water must be stored at a minimum
of 60ºC to prevent growth of bacteria. Water pressure must be
adequate to meet all the demands of the commercial kitchen . The non-
potable water can be used for cleaning of equipment not coming in
contact with food, food steam production, firefighting & refrigeration
equipment. The non-potable water pipes shall prevent the use of this
water for contamination of food material and shall be clearly
distinguished from those in use for potable water by using colour
coding systems.
o For Cleaning Utensils / Equipment: Adequate facilities for cleaning,
disinfecting shall be provided with hot and cold-water facility, if
required. As a good industry practice, there shall be three compartment
sinks for wash, rinse and sanitize the equipment & containers. The
equipment & containers after sanitizing shall be allowed to air dry for
effective drying.
o For washing of raw materials: Sinks with a draining board, detergent
and hot water shall be provided and these facilities must be kept clean
and, where necessary, disinfected. Also ensure that separate sinks
shall be used for washing raw foods & washing utensils or for any other
purposes.
o Ice and Steam: For use in production of food shall be made of potable
water. They should be handled hygienically to avoid cross
contamination. The ice shall be handled using food grade plastic scoop
and the ice machine shall be kept clean at all times.
o Personal facilities and toilets: Water supply for these facilities is of
major importance as the personnel are constantly in touch with the
food. Proper hand washing facilities shall be provided.

 Waste management:
o Create a responsible team for managing bakery waste: The first
step in the process of bakery waste management is creating a
responsible team. It is better to hire those people for this task who are
already involved with cleaning and washing dishes because they have
a basic idea of the quantity and the type of garbage.
o Conduct a waste audit: First of all, there is a need to find out the
amount of waste and the kind of waste generated by the
restaurant. Your primary goal while conducting audit should be to find
out and identify the sources of these waste and then only you will be in
a position to plan out ways to reduce it.
o Evaluating inventory: It is necessary to assess the already existing
stock before going for a fresh purchase. Maximum food wastage
happens when the stock is ordered in large quantities but is not
consumed before its expiration.
o Donating & Recycling: In the case of over-preparation of products,
instead of throwing it out, you can donate it to the poor. Connect with
the local NGOs in your area that can help you donate the leftover
products instead of letting it go to waste. Recycling and reusing food is
difficult while still maintaining its quality and hygiene.
Data Interpretation
 Atmosphere & Ambience: When customers walk into our bakery, they
immediately begin to form opinions about whether they like it, and whether
they plan to return before even tasting any of our food products. They base all
their opinions simply by judging your operation from its look, ambiance and
atmosphere. The environment can heavily influence whether a shopper
spends more time and money at your business, as well as the degree to
which they are satisfied with their purchase. Following are the points to keep
in mind while designing atmosphere and ambiance of a bakery;
o Bakery should smell delicious: Whether it’s the scent of fresh coffee
brewing or fresh cinnamon rolls baking in the oven, your bakery should
smell tantalizing and delicious. Throw your doors open and let the
aromas from your bakery draw customers in from the street. The smell
of bread baking in an oven truly conveys a feeling of comfort and
freshness, and it will be hard for customers to resist adding that extra
loaf of fresh bread to their order.
o Right kind of music: Music is key in setting the right tone and
atmosphere for your bakery. If your bakery has a seating area and you
want to encourage your customers to sit back, enjoy a cup of coffee
and a pastry and relax, then perhaps a coffee house soundtrack would
be more suitable. Whatever the mood you want to create in your
bakery, there’s the right soundtrack for it.

o Give bakery a homely & comfortable feel: If you want to encourage

your customers to stick around and enjoy a hot beverage, consider
getting replacing some of your tables and chairs with comfortable
couches and armchairs. Create more of a “living room” atmosphere in
your bakery. Put out magazines, or fill a bookshelf with books and
board games. In the wintertime, consider placing an electric fireplace in
the corner of your bakery.
o More pleasant environment needs more pleasant staff: This makes
for a very essential component that helps to create the right experience
for your customers. A bakery is also a service-based business. Without
quality service, a bakery can’t thrive. Since a lot of bakeries also create
a small space for people to sit and devour their baked goods, staff
 interactions with customers increase. Employees that display courtesy,
are well mannered and treat customers with respect create the best
ambience. Another aspect to emphasize is the communication between
customers and employees. Communication should be clear, the staff
members well versed with product knowledge and other information
related to the bakery. 

 Size & Seating capacity: The bakery has a total space of 5000 sq. ft. The
kitchen being allocated a space of 2000 sq. ft and the guest area 3000 sq. ft.
the guest area includes the side stations, guest restrooms, etc. Considering
24 sq. ft each table with a cover of 4, the capacity of the bakery is 100.
 Service Style: Fast-casual outlet are similar to fast-food outlets, but
customers often perceive the food as healthier or of higher quality. The
perception of healthier or higher-quality food allows owners of fast-casual
outlet to charge higher prices than fast-food outlets. Customers usually
order their food at the counter and sit down at a table to enjoy their meal. Of
course, fast-casual restaurants give customers the option to order food to
go. Many fast-casual restaurants serve a specialized type of food, such as
Mexican, Chinese or fresh-baked fare.

 Operating hours & Meal periods: Bakery businesses face a variety of

challenges associated with producing a highly perishable food item. Many
consumers enjoy fresh-baked bakery products, so bakeries are charged with
walking a fine line between producing enough product to meet demand and
making so much that fresh bakery items go to waste. This challenge is
heightened during busy times of daily operation and during holiday seasons.

o Mornings/Evenings: Mornings are often hectic at a bakery as office

workers stop for breakfast and coffee, and meeting and event planners
pick up orders for the day’s events. Morning is the best time to get
 fresh-from-the-oven baked goods, and if a bakery provides baked
goods for sale through other retail outlets, morning is usually when
delivery drivers pick up their orders. Bakeries that supply restaurants
may experience additional rushes during the early morning hours as
well. So, we decided to keep UKIYO operating in morning 8:00AM –
1:00PM and with an interval break in between for meals of staff and
other mis-en-place from 1:00PM - 4:30PM and there on it will be
operating for evening from 4:30PM - 9:30PM.

o Weekdays/Weekends: For weekdays we will be open from MONDAY

-FRIDAY according to above mentioned times while on weekends
bakeries are often busy as Families who enjoy weekend activities,
including family brunches, often flock to their favourite bakeries for
favourite baked goods. Bakeries that have clients such as religious
service organizations may also see an uptick on Sunday sales. Hence,
we will be open for an extra 1:50 hours.

 Unique selling Points:

o Identify and determine your exact target market

The most successful bakeries know their exact target bakery customer.
Bakeries that fail are the ones that tend to lack a definition of who
might be in need of their products and services; this is why it is
important to know who your target market is before opening your
bakery.
o Research your competitors
Now that you know what types of consumers are in your area, find out
where your competitors are located. Every coffee shop, restaurant or
bakery has competition. Understanding what is unique and what
differentiates your bakery from your competitors will help you put an
effective business and marketing plan together.
o communicate your USP
Once you have defined your USP, then you should decide what your
message should be and how to communicate it to your target
audience. Make sure that you tell your customers exactly what it is
about your bakery that makes it so special, and don’t forget to tell your
customers things that set you apart from the competition. Make sure
that you highlight your USPs in your ad copy, brochure, website and
social media platforms.
o Here are some examples of USPs:
 Exceptional bakery products.
 Personalised experience.
 Vegan alternatives.
 Delicious sweet treats.
  Fast service.
 Exciting loyalty scheme.
 Reasonable pricing.
 Atmosphere.

 General menu theme:

  EQUIPMENT REQUIRED IN A BAKERY: Various types of equipment are
needed and used to facilitate the process of baking.Here, let us just list
them. Depending upon the use, equipment may be as light equipment
and heavy equipment.

o Light Equipment’s:

Sr.n
o
1 Knife
[Palliate Knife, Sharp Knife, Peeler, Scraper]
2 Scissors
3 Grater
4 Sieve
5 Strainer
6 Chopping Board
7 Spoons
[measuring spoon, round spoon, flying spoon, wooden spoon]
8 Rolling Pin
9 Whisks
[Hand operated/Balloon whisk/Electrical whisk]
10 Measuring jug/Flask
11 Enamel bowls of different sizes
12 Saucepan
13 karahi
14 Turntable
15 Cake dummies
16 Lemon squeezer
17 Pastry brush
18 Weighing scales
19 Sugar thermometer
20 Biscuit cutters
21 Piping bags and nozzles of different shapes
22 Cooling rack
23 Steel trays
24 Cake tins of various shapes & shapes
25 Jelly mould
26 Swiss roll tray
27 Tartlet moulds
28 Flan rings
29 Bread moulds/tins
30 Baking trays
31 Muffin trays
32 Savarin moulds

o
 o Heavy Equipment’s:

1 Oven [deck, rack, convection]

2 Proving chamber
3 Refrigerator [reach in, worktop, blast chiller]
4 Dough mixer
5 Deep freezer
6 Work tables
7 Storage cabinet
8 Gas Burners
9 Dough sheeter
10 Bread slicer
11 Oven racks
12 Display cases
13 Utility & delivery carts
14 Bakery sinks
15 Coffee machine
16 Dishwasher

 Staffing & Manpower: A bakery may need a variety of employees

depending on the size and range of your offerings. Smaller bakeries
can have cross-functional roles, with employees filling in where
needed. Most bakeries will need a kitchen prep worker to assist the
baker and a front-of-house employee to engage customers and
process sales. Depending on what baked products you produce, you
may also need multiple bakers or specialty chefs to prepare baked
goods for sale. Below is an example of Hierarchical chart for a bakery.

Owner/propwriter

Executive Pastry
Chef Store manager

Head Chef Barista

Associate chef cashier

Steward Waiter
 Food Safety: Food Safety can be defined as the assurance that food
will not cause harm to the consumer when it is prepared or eaten
according to its intended use. Food Safety Programs are procedural
measures that help in ensuring safe food handling

o WHY IS FOOD SAFETY IMPORTANT?

1. Social and Statutory Responsibility of Food business
operator.
2. Customer Satisfaction and Loyalty
3. Loss of Customer & Sale
4. Loss of prestige & reputation
5. Financial Loss to the Organisation
6. Legal Action by Regulatory Authorities

 Food hazards are the factors, which are the biggest threat to food
safety. A hazard is defined as: a biological, chemical, or physical agent
in a food, or condition of a food, with the potential to cause an adverse
health effect.
 Food adulteration are not only the intentional addition or substitution
or abstraction of substances which adversely affect the nature,
substances and quality of foods, but also their incidental contamination
during the period of growth, harvesting, storage, processing, transport
and distribution.
 Food contaminant has been defined as any substance not
intentionally added to food, which is present in food as a result of the
production, manufacture, processing, preparation, treatment, packing,
transport or storage of such food as a result of environmental
contamination.
 Cross contamination is one of the most common causes of food
poisoning. It happens when harmful germs are spread onto food from
other food, surfaces, hands or equipment.

o HOW TO AVOID CROSS – CONTAMINATION

 Raw materials and ready-to-eat foods should be kept

separate at all times.
 Hands should be thoroughly washed before switching
from preparing non vegetarian products to any other
activity. –
 Work surfaces, chopping boards and equipment should
be thoroughly cleaned (intend clean and sanitize) before
the preparing of food starts and after it has been used.
 Staff should be made aware how to avoid cross-
contamination
 Allergens: An allergen is normally any harmless substance that causes
an immediate allergic reaction in a susceptible person. Food allergens
are almost always proteins although other food constituents, such as
certain additives, are known to have allergenic (allergy-causing)
properties. Food allergy is a potentially serious immune response to
eating or otherwise coming into contact with certain foods or food
additives.
o A food allergy occurs when the immune system: -
a. Identifies a particular food protein as dangerous and
creates antibodies against it
b. The next time the individual eats that food, immune
system tries to protect the body against the danger
by releasing massive amount of chemicals including
Histamine
c. Histamine is a powerful chemical that can cause a
reaction in the respiratory system, gastrointestinal
tract, skin or cardiovascular system.
d. In the most extreme cases, food allergies can be
fatal. Although any food can provoke an immune
response in allergic individuals, a few foods are
responsible for the majority of food allergies.
e. The following foods and ingredients are known to
cause hypersensitivity and shall always be declared:
 Cereals containing gluten; i.e., wheat, rye, barley,
oats, spelt or their hybridized strains and
products of these
 Crustacean and products of these
 Eggs and egg products
 Fish and fish products
 Peanuts, soybeans and products of these
 Milk and milk products (lactose included)
 Tree nuts and nut products
 Sulphite in concentrations of 10 mg/kg or more.
  FINDINGS:
Preparing this report helped me understand all the different aspects of a start-up
business. There were several challenges faced during the research, as the
pandemic limited research work like interviews, visiting restaurants, etc. For starting
any sort of business, one needs to under the market, needs & demands,
competition, etc. One cannot start a business without knowledge of the following
aspects. Research begins with understanding the need of the market and followed
by establishing type of business that will be introduced. Due to increasing
competition and vast variety available, retaining customers is quite difficult. Different
tactics should be applied to retain customer and simultaneously gain new ones.
Every business requires a team that is well organized and led by an experienced
leader. Hierarchy of the kitchen is very important as a kitchen has a very tense
atmosphere and requires highly skilled staff. Training the staff is very necessary as
standards are different for every brand. Hence familiarizing staff to your own policies
and standards is necessary to ensure optimal performance. Kitchen planning
requires a great deal of knowledge and might need professional advices. Kitchen
planning involves planning for storage, ventilation, lighting. Drainage system, water
supply, heavy mechanical equipment’s that need certain amount of space and
outlets, fire safety, flooring, walls, ceiling, etc. certain laws need to be followed for
ensuring safety of the staff and the guests. Quality control and food safety is
necessary to ensure that no resources are wasted, ensuring there is no harm caused
to the guests due to irresponsible behaviour.
Certain license should be procured for functioning a legal bakery business:
 FSSAI: food safety & standardization authority of India.
 2. GST
 3. Trade license.
 Fire and safety license.
 Salary, accounts, PF.
 Eating house license.
 Shop & establishment license.
 Music license.
 Certificate of environment clearance.
CONCLUSION
It was a wonderful learning experience for me while working on this project. This
project took me through the various phases of start up development and gave me
real insight into the world of bakery and patisserie. The joy of working and the thrill
involved while tackling the various problems and adapting to the requirements put
forward to us by the guest gave me a deep understanding about market segments.
It was due to this project I came to know how professional bakeries are designed
and what precautions should be taken to start any business one must study the
market very well in order to be successful. To retain the guests, there should be
constant efforts put in, for example; evolving the menu according to the season so
that the guest’s do not get bored with the same menu. Training the staff according to
the brand standards is very necessary to obtain desired results. Owning a business
will never be easy, hence requires a lot of efforts to be put in. The business owner
has to be very well aware of all the aspects in order to avoid being cheated. One
must research for the demands and needs of the market to avoid any repetitive and
boring concepts. Researching the market also helps in understanding the lifestyle of
the people in that locality. Every business needs a experienced leader and a well-
balanced team for smooth flow of events. As a citizen one must understand their
responsibility towards the nature and avoid contaminating, polluting the
surroundings.
The report has laid to path to the depth of the subject that requires a thorough study
and in which a hospitality and catering student have flair of proficiency. I had left no
stone unturned while developing this project report and made it easy to understand.
The project is further extendable.
THANK YOU.
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