Produce Foodline Department

1. Quality Control: Learn and implement quality control standards and procedures to ensure products or services meet or exceed established quality standards.2. Perishable : Maintain factors such as temperature, humidity, exposure to air, and the presence of microorganisms. To prevent spoilage and extend the shelf life of perishable goods.3. Merchandise Management : Involved effective inventory management, which includes monitoring stock, managing product rotation (first-in, first-out), and avoiding overstock or stock shortages. Data analysis, merchandised product trends, predict future demand, and identify the most popular or less popular products.

Small-scale home industry that is produced and operated from home. This industry provides various types of food namely, dimsum, puff pastries, puddings and frozen food as a home business.1. Identify market demand analysis for products and target competitors by determining unique selling propositions to be developed on a business scale.2. Legal Requirements and Licensing by checking local regulations and requirements for running a food business.3. Equipment and Materials prepared for the equipment and tools needed to prepare food with high quality sources in order to maintain taste and quality.4. Development of Recipes and Menus in a variety of recipes, experimenting with different flavors and combinations to meet different preferences.5. Production and Packaging by establishing an efficient production process while maintaining cleanliness and health.6. Branding and Marketing by developing a brand identity.7. Sales and Distribution by defining sales channels for products, offering direct sales to customers via online orders, accepting pre-orders for pickup or delivery.