ENTREPRENEURSHIP AND PROJECT MANAGEMENT

ENTREPRENEURSHIP AND PROJECT MANAGEMENT
Business Plan: QUEENS BAKERY

1


TABLE OF CONTENT

EXECUTIVE SUMMARY
Queens Bakery is a new type of bakery with eating desserts with your own twist and
baking classes. People who come to our bakery are freely to choose the ingredients or flavor to
decorate the cake in their own style. Just following the steps on guideline, everyone can make
a cake by themselves. Or if customers don’t want to do it but still desire to choose the topping
or flavor, our staffs will do it for them. Moreover, we also comprise the baking classes for all
ages every week. These baking-classes serve for every customer who has the passion for
baking but don’t have enough equipment, or chances to try baking.
All of us, the founders, are desserts lovers. We think that if you can not only do what
you love but also make money out of it, you will have the motivation, passion to purchase and
make your business successfully. Queens Bakery is a hospitality company dedicated to
providing high-quality handmade desserts, bringing the satisfaction in a comfortable
atmosphere for clients who seek a fun "gourmet" experience in a bakery. We intend to make
enough profit to generate a fair return for our investors and to finance continued growth and
development in quality products and services. We also maintain a friendly, fair, and creative
working environment, which respects diversity, new ideas, and hard work.
I. THE BUSINESS & PRODUCT
1.1 The nature of business (type and legal structure)
Queens Bakery will be registered as a general partnership with two partners, who will
be jointly and severally liable for the debts of the business with their entire property. This type
of partnership must also have a specific agreement to convey all the responsibilities, rights,
and duties of the parties involved. Each partner owning 50% of the bakery will have equal
Page | 2

control and majority rules in management control. Also, this type of partnership does not
require to be founded with cash input since a work input is sufficient, so both partners will
equally share the cash input and the work input required to start and run the business until it
starts being profitable and the earnings can be reinvested on it.
Queen Bakery will start out slow with hiring employees due to the financial status of
the business, almost the employees will be part-time workers because we won’t take such a
heavy responsibility to our employees like full-time workers and most of the cakes will be
done by chef (proprietor).
As years pass and the business grow more employees will be hired and put under the
supervision of the original workers who will be promoted to leadership positions.
Queen Bakery also sets a mission that “To provide high-quality handmade desserts,
bringing the satisfaction in a comfortable atmosphere for clients who seek a fun "gourmet"
experience in a bakery. We intend to make enough profit to generate a fair return for our
investors and to finance continued growth and development in quality products and services.
We also maintain a friendly, fair, and creative work environment, which respects diversity, new
ideas, and hard work.
1.2 The products/services
Our cakes are made of only the finest and freshest eggs, flour, milk, buttermilk, fruits,
nuts, spices, and oils. The products will be served vary from cakes, cupcakes, macaroon or
others types of cake. To be more specific:











Cakes
Cheesecake
Red velvet
Tiramisu
Shortcake
Tart
Éclair
Cupcake
Macaron
Muffins












Given flavors
Chocolate
Strawberry
Red velvet
Cinnamon
Green tea

Ginger
Lemon
Seasonal fruit
Honey
Mocha/ match










Topping
Variety of nuts
Butter cream
Cream cheese
Mini chocolate candies
Sprinkles
Candies
Jelly
Sugar pearls

1.3 What makes the products/services special/unique
The services Queen Bakery provided will be very unique with delicious treats, likehome atmosphere and reasonable prices. The normal thing is customers will be able to dine-in
but without any drinks or side orders. Just desserts. The unique service in Queens Bakery is
Page | 3

that people who come our bakery are freely to choose the ingredients or flavors to decorate
the cake in their own style. Just following the steps on guideline, everyone can make a cake by
themselves. Or if customers don’t want to do it but still desire to choose the topping or flavors,
our staffs will do it for them. There is also the possibility of ordering out, the packing will be
plain unless asked else wise. Wrapping and delivering is available if they want to send a gift or
get a snack.
More important, we also comprise the baking classes for all ages every week or every
month which will cover everything from the ultimate in stocking your cake making pantry,
frosting and decorating layer cakes, continuing on to the different types of cakes and finish
with cakes are made by customers. We offer more than just a cake decorating class. Students
are provided with practice time with the instructor, hands-on experience, basic understanding
of the basics in baking and decorating, and design know-how. Other decorating and baking
courses and kid classes will be offered weekly if we have enough students sign up.
II. INDUSTRY & COMPETITIVE ANALYSES
Besides local bakery shop, we define our main competitors as several strong brands which are
in the dessert industry and have already gain customers awareness or loyalty. They are: Tour
les jours, Dunkin’ Donuts, and Mochi Sweets. However, these brands are indirect competitors
because our bakery model is quite new to the dessert industry and our product/service is
differentiated from others.
Competitor
s
Tous les
jours

Strengths
-

Dunkin’
Donuts

-

Mochi
Sweets

-

-

Page | 4

Weaknesses

Have a famous and popular brand
name
Good at customer service
Have many retail outlets which
spread out nationwide and so on

-

Excellent supply chain
management
Brand recognition

-

Unique product with different
flavors: chocolate-mint, passion

fruit, ice cream mochi.
Plenty of materials suppliers offer
reasonable costs

-

-

-

-

Price is quite expensive compared
to other local brand
Facing many competitors on the
market since the product is not so
special and easy to copy
Not spend much for marketing on
media ads
The price of different ingredients
and raw materials and high quality
coffee beans is increasing.
The product is hard to store,
especially those with ice cream
Delivery system has not been wellestablished


The products and services:
Attributes

Quality of the
product
Product
differentiation

Weight
(Must total
100%)

Ratings (scale=1-5;1-poor,5-excellent)
Our
Tous les
Dunkin’
Mochi sweet
bakery
Jours
Donuts

30%

4

4

3

3

25%

5

3

4

5

Customer Service

20%

4

5

4

3

Experience
opportunity

5%

5

3

2

2

New service

5%

5

1

1

1

Reputation
Score

15%

1
3.9

5
3.9

5
3.6

5

3.65

Competitive advantage is products and services differentiation. Our company's products and
services have a valuable, unique offering for its consumers. They are desserts with customer’s
own twist and baking classes. We also focus on providing customer fun and amazing
experience while still maintain high quality product and service.
III. MARKETING ANALYSIS AND MARKETING PLAN
3.1 Target markets and market potential for the business
Target market:
Queens Bakery focuses on two significant customer groups: Young Generation, Children and
their family. We have specifically targeted segments of people with an appreciation for
delicious desserts, a need for comfort and relaxation, especially a desire to eat different,
unique desserts in different ways.
Young generation from the age of 15 to 24 will be our main daily customers. Queens Bakery is
located at the 2nd floor of the IPH building, which surrounded by universities, young workers.
These customers will want to try something new, but it has to be fast, convenient, and
reasonable price. Those are all criteria provided by Queens Bakery.
Children and family (parents aged 25-40) will be our main events customers. The events here
will include birthday, anniversary, graduation, also weekend, etc.Children and their family can
gather, enjoy the delicious cakes and feel comfortable. Moreover, parents can spend time with
their children in baking classes.
Market potential:
Page | 5


To determine the number of potential consumers on the market, we should start from the
number of citizens in which our store located (Hanoi). According to General Statistics Office of
VIET NAM and CIA, the number of population in Hanoi is 7.82 million
Following The Central Intelligence Agency (CIA), the population of Vietnam in each group age
structure in 2017 are:

•
•

15-24 years: 16.23%
25-40 years: 44.56%

Having in mind that we have total population in Hanoi, we can calculate the number of people
in each group of these two cities below:
Age

Young and teenagers
(16 – 24)
Population 1.27 million

Adults
(25 – 40)
3.49 million

Total
4.76 million

Following Vietnam Chamber of Commerce and Industry, the percentage of the middle class of
Vietnam in average is 30%, so we can calculate the number of people in the middle class in
Hanoi and according to Vietnam Trade Promotion Agency, the domestic consumption rate for
deserts is 10% so the consumption people for buying our products is
Age

Population

Young and

teenagers
(16 – 24)
Adults
(25 – 40)
Total

1.27 million
3.49 million
4.76 million

Middle class
(30%)
38,1000

Consumption rate
for deserts (10%)
3810

104,700

10470

142,800

14280

In conclusion, the market potential is the number of potential buyers, an average selling price
and an estimate of usage for a specific period of time. By applying the general formula for this
estimation, we have:
MP = N × MS × P × Q

Where:
MP = market potential
N = total number of potential consumers
MS = market share—percent of consumers buying from you
P = average selling price
Q = average annual consumption
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We got the result of market potential: MP = 14280*0.02*’4.053*35902 = 41,557,886.1936
3.2 Marketing objectives/strategies of business in the market
SWOT Analysis
Strengths
• Bringing a brand new service to the customers
by giving them the chance to make the cakes
themselves or choosing the flavors and topping
for the cakes.
• Direct communication with customers and
improved customers interaction through social
networking sites - quick feedback and
comment forms are main features to interact.
• Attract the customers by providing baking
classes and events on special days.
• Appealing design and layout of the online
marketplace.
• Easy arrangement of products.
Opportunities
• Improvements in technology (baking
techniques, machines, modern shopping
software).

• The business for cakes restaurant is a potential
market in development in the future
• Advantages from loyal customers who
interested in our services.

Weakness
• Weak brand name
• A limited marketing budget to

develop brand awareness.

• Shortage of well-qualified

employees.

Threats
• New entrants with competitive

products.
• Competition from current
bakeries (famous and popular
ones).
• The inherent high cost of high
standard ingredients, equipment.
• A slump in the economy that will
decrease customer's budgets for
parties.

Marketing Objectives
We have a plan to open a restaurant serving Desserts with your own Twist (Queens Bakery

and Baking courses), and bringing a brand new service, the ways to eating cakes. As a new
comer for this market, our first marketing objective is how to maintain positive and have a
steady growth each month. And then experience an increase in new customers who are turned
into long-term customers. The last one is decreasing the market expenses as a percentage of
sales.
3.3 Promotional strategy
The Queens Bakery will attract customers by using a mixture of traditional and online
advertising strategies to create a marketing campaign

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The main objectives of our promotion strategy are acquiring customers and generate sales;
increasing company awareness and brand name recognition among everyone (especially
potential customers); collecting market research to create immediate and long-term
marketing plans.
The following is a list of advertising and promotional channels The Twist bakery will utilize:
-

Posting Flyers in and around the area
Social networking advertising (Instagram, Facebook, own website…)
Links on related web sites
Traditional media including direct mailings, magazines, radio
Registration with all the major search engines.
Create many giveaway programs to attract the customer

Specifically:
-

Stimulate the customer to check-in and feedback and tag the Queens in their photo

Co- linking with food networks like Lozi, Foody, Panda food, sponsor their event,

-

buy advertising.
Create events based on special date (Holding special baking course for couples on

-

Valentine day; Holding baking course for children sometime)
“Happy day” program- buy 1 get one free when customer wear something pink for

-

example, they will get a discount at 10% for topping.
Create a mascot to become a representative image of the bakery; this mascot will
stand in front of the store and sometimes going around and posting newsletters to

-

attract people
A stunning interior-design to attract customers. Especially design the area for the

-

customers to sit and eat cakes
Website and Facebook page offering selected Bakery’s recipes for free. Delivery of
"care packages" to nearby businesses, school with free samples of freshly baked

-

goods
Free standing sign in front of the bakery announcing specials of the day, discounted

-

combination offers.
Once a week, offering free samples to passers-by (employee will stand outside

-

bakery with tray holding free samples).
Bakery Club offers with loyalty card, such as free baked good with purchase of 5
baked goods, weekend giveaways, or free coffee with purchase of $2 or more.

Some detail plans:
Web Plan
Page | 8


The Queens Bakery website has the dual goal of encouraging visitors to sign up for Bakery enewsletter then order online and visiting the physical store. Products cannot be purchased
over the website, but a menu with images of all items will be included as well as the customer
can try to add topping on the cake online. It can help them to get a delicious cake in real life.
Beside customers can order online and we will free ship in the area of 5km.
The website's main pages will include:
-

Menu, including monthly specials
The promotions
The place for customer to order online

Location (including map) and hours
Contact information (with form for questions and comments), including links to follow

-

Queens Bakery on Instagram or be a fan on Facebook
Jobs page with open positions at The Twist Bakery
The news about The Twist
Archived newsletters with articles on organic baking topics and recipes

Social Media Plan
Our YouTube channel will include videos about our cakes and how to make them, the events,
celebrations of the store, a day of our staffs: Human of Queens Bakery, and the tips in baking,
decorating, making a marvelous restaurant cake. The information of related machines, tools,
material in order to make the cake will be updated.
Social network (Facebook, Instagram) is our main means of connection to the customers. It
will be updated frequently with some mini games, give-away, challenges for our customer to
enforce interaction between shop and concerned people.
A Facebook page for Queens Bakery site will be another venue to promote the e-newsletter to
those who sign up as fans. Facebook-only promotions will be offered from time to time to
encourage fans to share the website with their friends. The Facebook page has the goal: to
encourage prospects to visit Bakery in person. The Facebook page will have an additional goal
of depending the connection between existing customers and Bakery by providing the means
for them to interact with Bakery beyond their visits to the store (check-in/feedback). For
example, Queens Bakery customers will be encouraged to post discussion topics about “a
buffet” bakery and to post photos of themselves at the bakery.
An Instagram account will also be utilized. Pictures will be uploaded when fresh items are
available, posting feedback of customers, posting the space of the bakery and will be used to
encourage followers to recommend to their friends and using hashtag #queensbakery
#queensawsometwist.

Page | 9


We recognize the key to success as an extensive promotion strategy to attract customers.
Once additional funding is secured the advertising and promotion plan will be implemented.
3.4 Sales forecast assumptions and projections
Birthday cakes
Wedding cakes
Macaron
Tiramisu
Cupcakes
Tart
Red velvet
Cookies
Classes

YEAR 1
2340
470
2370
6670
7370
3650
6010
1540
176

YEAR 2
YEAR 3
TOTAL PRICE ($)

2808
3090
8238
18
564
620
1654
65
2844
3130
8344
5.5
8004
8805
23479
1.6
8844
9730
25944
1.1
4380
4818
12848
1.6
7212
7935
21157
1.6
1848
2033

5421
1.6
211
232
619
9
(The detail is described in Financial Plan part)

IV. MANAGEMENT PLAN
The bakery is owned and managed by all of us, the founders, are desserts lovers. We
think that if you can not only do what you love but also make money out of it, you will have the
motivation, passion to purchase and make your business successfully.
We came up with the idea desserts with your own twist because we found that even
though your cakes taste fine, your decoration is classic, poor, not really look appetizing, and
don’t have any creative at all. Your business will go down very quickly. And then we think why
not let the customers decorate it by themselves, they can also choose any flavors they like.
Therefore, all of us decide to open a bakery to indulge in made-by-you desserts. Because of its
creative and unique, hopefully our venture will success so far.

4.1 Management roles and assigns responsibilities
Management team

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At the beginning, the majority of the work will be done by the head chef and the owners. In
addition, there will be one full-time employee. As the company grows, new employees will be

trained and supervised by original employees who have been promoted to a leadership
position who will be leaders in our future store developments.
Location
We are provided with a very unique opportunity regarding the business site. Our bakery
placed at the 2nd floor of the IPH building, which diverse ages: young generation from the
universities near it, there are many luxury apartments with the shopping mall underneath
heavily travelled road. This building attracts clients in building, middle-age generation
including family from the apartments and surrounding residence. Probably our location is
precise for running our business.

4.2 Key competencies needed for business; assesses staff skills and key competencies
Owner

Job
description

Skills

Page | 12

A party that
possesses the
exclusive right
to hold, use,
benefit-from,
enjoy, convey,
transfer, and
otherwise
dispose of an
asset or

property

- Knowledge in
dessert
industry.

Head Chef

Sous-chef

Marketer

Salesclerk

Dish
B

Controls
directly food
preparation
process and
any other
relative
activities.
Besides, he or
she has to
construct
menus with
new or existing
creations

ensuring the
variety and
quality of the
servings

A person who
is the second
most senior
cook in a
bakery. He or
she helps the
preparation
and design of
all cakes and
ensures that
the kitchen
operates in a
timely way that
meets our
quality
standards.

A person has
to present,
advertise and
sell a
company's
products in
the best
possible way

A person
who directly
serve
customers in
bakery.

A per
the d
dishe
the ab
keep
and k
appli
hygie
due to
most
impo
perso
is bei
health
clean

- A flair with
ingredients

- Marketing
skills

- Ability to

manage
payment and

- Clea
plate

- Measure
correctly
- Mix and
blend skill


- Leadership:
act as the upper
hand on the
whole
- Strategic
vision to
develop the
business
- Marketing
skills

- Cooking
technique
- Make food
visually
appealing.
- People skills:
how to work in

a social
atmosphere.
- Management
Skills

Communication
skills
- People
Management
and HR
management

- First rate
culinary skills
- Ensure safety
and sanitary in
kitchen area.
- Can solve any
problems
between the
employees
- Ability to
work in a highenergy and
demanding
environment.

- Create
strong
relationships
with

customers

cash.

- Be
responsible
for updating
pictures on
SNS and
attract
customers.

- Have
decorating
skills

- Organization
and leadership
skills.

- Finance and
accounting
V. Financial Plan
5.1 List of start-up costs
START-UP EXPENSES ($)
Rent deposit
Furniture
Equipment
Decoration
Soft-ware

License and permits
Promotion
Suppliers
Utilities
Telephone
Payroll
Others
TOTAL
Page | 13

24,000
7,000
5,200
2,500
1,000
100
5,000
30,000
5,400
600
27,600
10,840
119,24
0

- Good
communicati
on skills

- Problem solving

- Clea
tables
being
stock
plates

- Cust
servic
place
the bu
to hel
seatin
custo
takin
and if
bring
order
out.


5.2 List of sources and uses of funds
Rent Deposit

Use of funds

List of sources

Jan

Equipment and Furniture

12,200

Supplies and Advertising

35,000

Payroll

27,600

Other start-up costs

20,440

Total start-up cost

119,240

Total Uses of Funds

119,240

Owners Savings

119,240

Feb

Ma
r

Birthday
cakes
Wedding

$ 24,000

180

180

180

200

25

30

30

30

60

90 180

200 200

200

200

200

220

300 500

550 550

550

550

550

450 600

650 600

600

600

180 270

300 300

300

300 450

500 500

80 120 120 120
Classes
8 12
12
16
5.3 The first year of operation

cakes
Macaroon
Tiramisu
Cupcakes
Tart
Red velvet
Cookies

150 180

MONTHLY SALES
Jun
Apr May
July Aug Sep Oct Nov
e
20

30

30

180 180
30

60
22

60

Price

c

($)

240 270
45

18

40

65

0 220
60

200 240

5.5

600

0 600
65

660 660

1.6

600

650

0 650
33

660 660

1.1

300

300

330

0 330
55

350 360

1.6

500

500

500

550

0 550
15

550 560

1.6

120
16

120
16

120

16

150
16

0 150
16 16

150 140
16
16

1.6
9

MONTHLY REVENUE ($)

Page | 14

0 200

De


Jan

Feb

Mar

Apr

May

June

July

thday cakes

2700

3240

3240

3240

3240

3240

3240

dding cakes

1950

1950

1950

1625

1950

1950

caroon

495

990

1100

1100

1100

amisu

480

800

880

880

pcakes

495

660

715

288

432

d velvet

480

okies

sses

t

TAL

Aug

Sep

Oct

Nov

Dec

3600

3600

3600

4320

4860

421

1950

3900

3900

3900

2925

2600

305

1100

1100

1210

1210

1210

1100

1320

130

880

880

880

960

960

960

1056

1056

106

660

660

660

660

715

715

715

726

726

81

480

480

480

480

480

528

528

528

560

576

58

720

800

800

800

800

800

880

880

880

880

896

96

128

192

192

192

192

192

192

240

240

240

240

224

24

72

108

108

144

144

144

144

144

144

144

144

144

15

7088

9092

9465

9121

9446

9446

9446

12177

12177

12177

11951

12402

1239

5.4Three years of operation
SALE OF GOODS

YEAR 1

YEAR 2

YEAR 3

TOTAL

PRICE ($)

Birthday cakes

2340

2808

3090

8238

18

Wedding cakes

470

564

620

1654

65

Macaron

2370

2844

3130

8344

5.5

Tiramisu

6670

8004

8805

23479

1.6

Cupcakes

7370

8844

9730

25944

1.1

Tart

3650

4380

4818

12848

1.6

Red velvet

6010

7212

7935

21157

1.6

Cookies

1540

1848

2033

5421

1.6

Classes

176

211

232

619

9

REVENUE ($)
YEAR 1

YEAR 3

Birthday cakes

42120

50544

55620

Wedding cakes

30550

36660

40300

Macaron

13035

15642

17215

Tiramisu

10672

12806.4

14088

Cupcakes

8107

9728.4

10703

Tart

5840

7008

7708.8

Red velvet

9616

11539.2

12696

Cookies

2464

2956.8

3252.8

Classes

1584

1899

2088

123988

148783.8

163671.6

TOTAL
5.5Balance sheet

YEAR 1
OPERATING EXPENSES ($)

Page | 15

YEAR 2

YEAR 2

YEAR 3

YEAR


Rent deposit

24000

24000

24000

Furniture

7000

0

0

Equipment

5200

0

0

Decoration

2500

0

0

Soft-ware

1000

0

0

100

0

0

Promotion

5000

6000

7000

Suppliers

30000

36000

39600

5400

6480

7128

License and permits

Utilities
Telephone

600

720

864

Payroll

27600

33120

39744

Others

10840

10632

11833.6

1570

1570

Repair and Renewing
TOTAL

119240

118522

131739.6

REVENUE

123988

213044

239479.2

PROFIT BEFORE TAX

4748

94522

107739.6

TAX (10%)

474.8

9452.2

10773.96

4273.2

85069.8

96965.64

3.45

39.93

40.49

NET PROFIT
NET PROFIT / SALES (%)

5.6 BREAKEVEN POINT
Formula:

BEPunit
Fixed costs
Variable cost
Unit
Price
BEP
Breakeven point (Month)

$ 74,140
45,100
30596
4,05
28,736
11,3

5.5 Cash flow statements for 3 years
YEAR 1

YEAR 2

YEAR 3

EXPENDITURES ($)
Rent deposit

24000

24000

24000

Furniture

7000

0

0

Equipment

5200

0

0

Decoration

2500

0

0

Soft-ware

1000

0

0

100

0

0

Promotion

5000

6000

7000

Suppliers

30000

36000

39600

License and permits

Page | 16


Utilities

5400

6480

7128

600

720

864

Payroll

27600

33120

39744

Others

10840

10632

11833.6

1570

1570

474.8

9452.2

10773.96

119714.8

127974.2

142513.6

123988

213044

239479.2

Telephone

Repair and Renewing
Taxes
TOTAL
CASH RECEIVED ($)
Cash sales
Cash from operation

119714.8

TOTAL

243702.8

213044

239479.2

Net cash flow

123988

85069.8

96965.64

Cash balance

124273.2

209057.8

306023.4

VI. POTENTIAL RISKS AND CONTINGENCY PLAN
Potential risk

Who might be

What should be done for preventing

harmed and how?

those risk?

Manual

Kitchen staff and

handling

food service staff

that are light enough for easy

movin

Handling heavy

may suffer injuries

pots).

items such as

such as strains or

handling.
Commonly used items and heavy

flour sacks,

bruising from

ingredients,

handling

boxes of meat,

heavy/bulky

trays of crockery,

objects.

-

-

Kitchen staff, food

steam, hot

service staff may

water, hot oil

suffer scalding or

and hot
surfaces

Page | 17

burns injuries.

-

Ensure

stock stored on shelves at waist
-

height.
Suitable mobile steps provided and

-

staff trained to use them safely.
Handling aids provided for

-

movement of large/heavy items.
Sink at good height to avoid

-

stooping.
Staff trained in how to lift safely.

-

Staff trained in risks of hot oils and

kegs etc.

Contact with

Ingredients bought in package sizes

Nece

-

on procedure for
-

emptying/cleaning fryers.
Staff trained in risks of release of

-

steam.
Water mixer taps provided.
All staffs told to wear long sleeves.
Heat-resistant

Displa

sinks a
-

hot pla
Ensure

baking


gloves/cloths/aprons provided.
Food handling

Frequent hand

-

washing can cause

Where possible and sensible, staffs

Staff re

-

hands a
Provide

use tools (cutlery, tongs scoops

skin damage. Some

etc.) to handle food rather than

foods can cause

hands.
Food grade, single-use, non-latex

some staff to

-

-

cream f

to repla

gloves are used for tasks that can

develop skin

cause skin problems, e.g. salad

allergies.

by freq
Remind

-

or itchy

washing, vegetable peeling and fish
-

to tell m

filleting.
Where handling cannot be avoided
hands are rinsed promptly after
finishing the task.

Electricity

Staff could suffer

-

Manager visually inspects the

serious/ fatal

system once a year, and is

injuries as a result
-

competent to do so.
System inspected and tested by an

-

electrician every five years.
Staff trained to check equipment

of electric shock.

-

Manage

-

cables…
Get elec

electric

on how

inspect

before use and to report any
defectiveplugs, discolored sockets
-

or damaged cable and equipment.
Staffs know where fuse box is and
how to safely switch off electricity

-

in an emergency.
Plugs, sockets… suitable for kitchen

-

environment.
Access to fuse box kept clear.
Residual current devices (RCDs)
installed on supplies to hand-held
and portable appliances.

Machinery

Staffs risk serious

-

Staff trained in cleaning, assembly

-

and operating procedures.
All dangerous parts to machinery

injury from contact
with dangerous/
moving parts on
Page | 18

suitably guarded.

-

Remin

(switc

suppl

carryi


machinery.

-

Daily checks of machinery guards

-

before use.
Staff trained to spot and report any

-

defective machinery.
Safety-critical repairs carried out

-

by competent person.
Operating instructions easy to

cleani

locate.
Pressure

Staff may suffer

systems

serious/ fatal injury

Steam pipes,

from explosion.

-

Thorough examination carried out

None

by qualified engineer.

pressure fryers
Dining area

Food service staff,
customers

-

Risks from slips/trips and manual
handling covered in previous
sections

Page | 19

None