4th sum TLE Flashcards
qualities that a person must possess to become a successful entrepreneur
Personal Entrepreneurial Competencies (PECs)
avoid being a ningas-kugon, who is only good in the beginning. He or she must know how to set aside the personal things from business
Have a commitment
accept ideas or suggestion from other people to improve the quality of his or her products matter to him or her
Being open-minded
he or she must be industrious, must be on time, punctual, and persistent enough until he or she finally achieved his or her dreams
Hardworking and Persistent
The curiosity will drive the entrepreneur to create or invent new products based on the needs of the consumer or it can be by modifying the existing product to become unique and may lead to a better quality.
Creative and innovative
he or she must be a dreamer but can set realistic goals
Goal-oriented
he or she must have a deep knowledge on the nature of business he or she wants to put up so that he or she knows how the business operates and its status in the market
Intelligent and knowledgeable on the business to be started
they must have a good decision based on their judgment so it can result to more profit
Profit-oriented
they must create opportunities to make money by providing products and services to target market
Opportunity-Seeker
tool that helps us understand and evaluate a business, project, or even ourselves
SWOT ANALYSIS
List Down the Swot Analysis and explain
Strengths,Weaknesses,Opportunities,Threats
what we do well or what makes us strong
Strengths
what we struggle with or need to improve
Weaknesses
chances to grow or improve
Opportunities
challenges or risks that could cause problems
Threats
What Components do we have in chapter 2 in feasib?
•Target Customers
•Buying Capacity
•Specialty of the Product
•Distribution Channel to reach Market Segment
•Means of Transportation of Goods to Reach Buyers
•Supply and Demand Analysis
• Survey Result
•Pricing and Selling Price
•Marketting Process and Programs
•Description of the Product
•Brand Name/Business Name
•Packaging and Labelling the Product
•Public Relations
What Components do we have in chapter 3 in feasib?
•Technical Description of the Product
•Manufacturing of Production Process
•Plant Layout
•Plant Location
•Production Schedule
•Machinery & Equipment
•Skills Required
•Waste Disposal
•Labor Requirements
What components do we have in chapter 4 in feasib?
•Form of Ownership
¥Sole proprietorship
¥Partnership
¥Corporation
•Organizational Chart
•Administration Policies
procedure that healthcare providers use to prevent the spread of germs that cause infection
Aseptic Technique
Final user of a product
Consumer
shipment or part of aa shipment that is of the same specie
Lot
number of units of product in a lot
Lot Size
one in which all elements in the lot have an equal and independent chance of being included in the sample
Random Sample
written guide on what to do and how to perform appropriate sampling procedure for a particular product
Sampling Plan
number of sample units comprising the total sample drawn from a lot or production
Sample Size (n)
a representative of population or group of product to be tested
Sample
List down the three sampling types
Raw materials
Line samples
Finished product
different food additives used in food processing. These are added to food for a specific purpose to reach a desired effect (Added during processing of the food)
Non-Bulk Ingredients
directly added to food
can be seen or taste in the final product
Direct Food Additives
processing aids
have been partly included in trace amounts in the finished product
added during the processing stage to make a specific effect on that stage of production
Indirect Food Additives
4 reasons why food additives are added to the food
Food Production Safety
Maintain Nutritive Value
Texture and Consistency
Enhanced Flavor
used to prevent powdered granulated foods from clumping or forming lumps, absorbs excess moisture
Anti-Caking Agents
prevents the growth of microorganisms, used to extend shelf life, prevent spoilage and enhance food safety
Antimicrobial Agents
prevents the oxidation of food components
Antioxidants
also known as food colorants or food dyes. Used to impart of enhance the color of food products
Food Colors
The 7 Artificial Colorings Permitted (USA)
•FD & C Blue No. 2 (Indigotine)
•FD & C Blue No. 1 (Brilliant
Blue)
•FD & C Green No. 3 (Fast Green)
•FD & C Red No. 40 (Allura Red)
•FD & C Red No. 3 (Erythrosine)
•FD & C Yellow No. 5 (Tartrazine)
•FD & C Yellow No. 6 (Sunset Yellow)
are substances that are not intended to be present in the final food product but are used during the processing or manufacture of food
Processing Aids
used to prevent excessive foaming during food processing
Anti-Foaming Agents
also known as decolorizing agents or bleaching agents, used to remove or reduce color pigments in food products
Decolorants
used to whiten or lighten the color of food products
Bleaching Agent
used to extract desired components from raw materials or natural sources during the production of food additives
Extraction Solvents
compounds or mixtures added to food products to enhance or modify their taste or aroma
Flavoring Substance
derived from natural sources and extracted through distillation, extraction or fermentation
Natural Flavors
mimics natural flavors
Artificial Flavors
chemically identical to natural flavors found in foods
Nature-Identical Flavors
includes shape, uniformity, free from irregularities and size and weight of the food (oversized and undersized are avoided
Geometric Characteristics
blanching, process conditions designed to retain the natural food color
Color
raw material must be resistant to the mechanical stresses of the machine during processin
Texture
requires close collaboration between agricultural sections and the research development team of the food processing company
Variety of raw materials
must be fully grown and fully develop
Maturity
if the flavor is weak, food processors put additives to enhance the flavor of the product
Flavoring
must not have shape and color deformity, puncture or abrasions, insect and microbial contaminations (must not be immaturely grown or over matured
Free from detects
The 4 Criteria for assessing raw materials:
•Geometric Characteristics
•Physical Characteristics
~Color
~Texture
•Growth Characteristics
~Variety of raw materials
~Maturity
•Functional Characteristics
~Flavor
~Free from detects
serves to provide a detailed overview of the product’s design, functionality and technical specifications
aims assess the viability and practicality of developing and producing the product
Technical Description of the Product
method by which goods or services are produced or delivered
analyzing various aspects of production
Manufacturing of Production Process
arrangement of physical facilities such as machinery, equipment, production areas, storage areas, offices and other amenities
Plant Layout
evaluating and selecting the optimal site for establishing a manufacturing or production facility
Plant Location
planned allocation of human resources to carry out various tasks related to the production process
when and how many workers are needed to compete different stages of production within a given time frame
Production Schedule
tangible assets required for a business venture or project to operate
tools. Devices, vehicles and other physical assets needed for production, manufacturing or service delivery
Machinery & Equipment
specific competencies, expertise and proficiencies that individuals must possess in order to effectively contribute to the success of the production process
Skills Required
assessment of how waste generated by a proposed project or operation will be managed
Waste Disposal
human resources needed to carry out the proposed project or business venture
estimating the number of employees needed, their skills and qualifications, as well as their associated costs.
Labor Requirements
Chapter 3 Parts - Technical Aspect
•Technical Description of the Product
•Manufacturing of Production Process
•Plant Layout
•Plant Location
•Production Schedule
•Machinery and Equipment
•Skills Required
•Waste Disposal
•Labor Requirements
