Bakery Shop Research Articles

Improve Product Quality and Production Process with Integration of Six Sigma and Quality Management System ISO 9001: A Case Study of Bakery Shop in France

This study highlights macarons product research conducted in a bakery shop in France. It is aims to optimize the quality of the macarons products via the integration of Six Sigma and Quality Management System, ISO 9001. To achieve the objective, the study first identifies the primary root cause of product defects. Besides, an alternative standard operating procedure is incorporated with the recommended improvements. The DMAIC approach is emphasized by the Six Sigma approach, which is Define-Measure-Analyze-Improve-Control. According to the data, the cost of poor quality for a month is 34,511.40 Euro. Cracked macarons (53.70%), hollow macarons (16.30%), and no feet macarons (16.10%) are three major critical defects. The macarons product has a Sigma level of 2.50. The parameters proposed in this study are low-level mixing at 80 rpm, 12 minutes of baking time, and 203°c oven temperature to improve the quality of macarons product using the Design of Experiment (DOE) of the Taguchi Method. When the major elements are controlled inside the processes, the company's chances of producing a high-quality product increase significantly. As a result of adopting Six Sigma with Quality Management System ISO 9001 into the macaron manufacturing process, defects costs and rate is expected to be lower.

PENGARUH VARIASI PRODUK KUE DAN KUALITAS PELAYANAN TERHADAP MINAT BELI PADA TOKO TATA BAKERY CABANG LINGKAR BARAT KOTA BENGKULU

This study aimed to find out the effect of cake product variations and service quality on buying interest at the Tata Bakery Shop,Lingkar Barat Branch,Bengkulu City.This Study applied the type of quantiative descriptive research.The object of this study was the consumer at Tata Bakery wich is located on the lingkar barat,bengkulu city.the sampling method employed a non-probability technique,namely accidental sampling.The number ofrespondents in this study were 130 people.This study used a collection method in the form of a questionnaire.To analyze the data,this research uses multiple linear regression analysis test,and hypothesis testing,namely t-test and f-test.the results of the study conclude that the variabel cake product variations had a positive effect on buying interest,service quality contributed to a positive effect on buying interest,and cake product variations,and service quality together had a positive and significant effect on buying interest.
 
 Keywords: Cake Product Variation, Service Quality,Buying Interest

COMPARATIVE ANALYSIS OF CUSTOMER SATISFACTION BETWEEN CORNER BAKEY AND CAFE AND MM BAKERY IN BENGKALIS

This study aims to analyze differences in customer satisfaction between Corner Bakery and Cafe and MM Bakery, determine the factors that differentiate customer satisfaction between Corner Bakery and Cafe and MM Bakery. The type of research is comparative research with a quantitative approach. The population in this study was all consumers of Corner Bakery and Cafe and MM Bakery in Bengkalis. The number of samples in the study was 100 people. The data analysis used is descriptive statistics analysis. The dimensions used to measure customer satisfaction of the two bakery shops are product quality, service quality, emotional factors, and price. The study result that customer satisfaction of Corner Bakery and Cafe gets a better rating than MM Bakery based on dimensions of product quality, service quality, and emotional factors. The results also show that service quality is the most factor that differentiate customer satisfaction between Corner Bakery and Cafe and MM Bakery with a difference value around 0.21.

The Bakery Shop (TBS) takes the heat: crisis management, social media, and corporate reputation

Theoretical basis Businesses of all sizes are susceptible to unforeseen shocks, which could have severe adverse effects on its brand, its reputation and even its survival. This case draws on three main streams of academic business literature and bodies of knowledge that come into play under such circumstances: reputational risk, crisis management and social media. Research methodology The author used primary and secondary sources in the research and development of this case. An interview with one of the cofounders of The Bakery Shop (TBS) provided a primary first-hand account of the events leading to this crisis and the subsequent remedial actions taken. The author supplemented this research with information from TBS’s website, social media accounts and TBS-provided material. Case overview/synopsis In 2015, TBS, a growing Egyptian business specializing in premium baked goods, launched a new fusion dessert “The Croissant Om Ali.” Triggered by social media, the new product was an instant hit, resulting in orders that exceeded TBS’s initial projection. However, the business suffered a sudden turn of events when some consumers showed symptoms of food poisoning. Once again, social media came into play with an aggressive customer backlash toward TBS. Its cofounders devised an appropriate action plan to address the crisis and salvage TBS’s tarnished reputation. Complexity academic level This case is written primarily for an introductory business course for first-year students of business and other closely related disciplines. This case mainly addresses crisis management as a means of restoring corporate reputation. It also highlights the important role of social media in a crisis.

Marketing and Socio-Psychological Factors Influencing Consumption Bakery Product in Thailand

Abstract The aim of research was to study consumer buying behavior for bakery products in Thailand and to investigated the effect of marketing and socio-psychogical factor on the consumption bakery product in Thailand. Population of the research was the consumer who consume the barkery within 400 samples. The researchers obtained questionaire in Pathumwan District, Sathorn District, Silom District, Bang Rak District, which is an economic district and has a variety of snack shops and bakery shops. The data analyze was applied by percentage, mean, and standard deviation. To test the research hypotheses, Multiple Regression statistics was used. The results showed that marketing and socio-psychogical factor influenced consumer behaviors for bakery products in Thailand within significant at the 0.05 level.

Application of the E-Bussines Concept to a Double Bread Company (Case Study of FEBI UINSU Students)

With the large number of fans of Roti Ganda outside the Pematang Siantar area, therefore an E-business implementation system is needed in the company. The use of e-business technology facilitates company performance and improves company quality. The application of this technology can expand the company's market share, especially the cost for advertising which is cheap compared to advertising on the street and mass media. There needs to be socialization and in-depth learning as well as careful preparation before implementing e-business applications. In the process of designing the application of E-Business at a web- based Double Bakery Shop with a CRM (Customer Relationship Management) approach, an explanation or theory is needed that can support and support success in making the information system and to explain to users how the functions and benefits of implementing E-Business are needed. on a web-based Double Bakery with a CRM approach.

Technology of grain dispersion in the production of flourless bread

The paper presents technical solutions aimed at increasing the efficiency of the technological process of dispersion of germinated wheat seeds by the method of gradual reduction of the size of grinding particles to the size determined by the technology for the production of flourless bread, and the wheat seeds supplied for dispersion do not undergo a technological operation to remove the fruit and seed shells. The author’s resource-saving technology and a new developed highly efficient technological equipment are described, which provide for a multiple effect on germinated wheat seeds due to a step-by-step change in the working technological gap. The developed device consists of a variator connected by gears with movable plate-shaped rotors rotating at different angular speeds and having grinding elements installed in a staggered manner. The adjustable gap between the movable disc-shaped rotors is provided by centrifugal forces and changes in the impact force of the grain mass being crushed against the walls of the cylindrical body for final crushing and obtaining the required uniform particle size of the dispersed material. The comparison of the developed and existing technologies for grain dispersion showed that in modern technological machines that provide for multiple mechanical action of the working body on the grain, finely ground fractions with a low content of dietary fibre are formed. The developed technical means are intended to be introduced into the production schemes of bakery shops specializing in the production of high-quality products. It has been established that the use of the developed author’s resource-saving technology for dispersing a grain mixture provides an increase in the total yield of a milled homogeneous grain mass with an increased yield of dietary fibre up to 92%, while using three connected successive grinding zones with rotary grinding elements provides a given fractional composition of the resulting homogeneous grain mass up to 97 %.

Effect of Baking Methods Types on Residues of Heavy Metals in the Different Breads Produced with Wheat Flour in Iran: A Case Study of Mashhad

Food contamination with heavy metals is the main concern for human health that increases globally. Bread wheat is one of the most important grain products for human consumption. The aim of the study is to examine the effect of baking methods on residues of heavy metals in the different breads produced with wheat flour in Mashhad, Iran. A total of 180 samples of different breads produced in 90 bakery shops in Mashhad was analyzed for some heavy metals (Fe, Cr, Cu, Zn, Pb, Hg, Co, As, Al, V, Cd, and Ni) by inductively coupled plasma-optical emission spectrometry (ICP-OES). Results showed that the average concentration of Fe, Al, Zn, Cu, and Cd in some bread samples were significantly (p<0.05) different between traditional and industrial baking processes. The average concentrations of the entire test of Fe (46.35±39.78 mg.kg-1), Cr (0.28±0.33 mg.kg-1), Al (3.49±1.89 mg.kg-1), and As (0.479±0.229 mg.kg-1) were higher than the current corresponding safety limit in all type of bread. The results obtained indicated that the government requires implementing more remediation or intervention to control and mitigating the contamination burden of heavy metals in traditional bread in the study area to reduce its associated risks for human health.

The Effect of Social Media Marketing on Purchase Decision with Brand Awareness as Mediation on Haroo Table

Haroo Table is an online bakery shop in Surabaya. Haroo Table’s promotional activities turns out is not enough to make company become the first choice because of competitors that has higher brand awareness. The purpose of this research is to find out the effect of social media marketing on purchasing decisions with brand awareness as mediation on Haroo Table. The population in this research is 112 people who following Haroo Table's Instagram and make transaction at least once. The sample that is taken for this research is 88 respondents with purposive sampling method and Slovin. Primary data collection technique is like questionnaires with Likert Scale and secondary data is like internal company data, competitor data and related literature. Data analysis technique uses SEM-PLS. Based on the results of the analysis, it is found that (1) social media marketing has a significant positive effect on Haroo Table brand awareness, (2) social media marketing has a significant positive influence on Haroo Table’s purchase decisions, (3) brand awareness has a significant positive influence on Haroo Table’s purchase decisions and (4) brand awareness can mediate the effect of social media marketing on Haroo Table’s purchase decision.

Evaluasi Strategi Bisnis Kedai Kopi Neira Dengan Pendekatan Bisnis Model Kanvas

The high competition in the coffee shop business and promising opportunities make Neira coffee shops able to adapt and develop their business. This study aimed to evaluate the business strategy of the Neira coffee shop with a canvas model business approach as well as to design a new business model through five porter analysis and SWOT analysis including identification of internal and external factors. This research used descriptive qualitative research with an independent interview method. The results of this research showed that the development of a business model in seven blocks on the canvas business model, namely the development of the customer segment was a type of professional worker or entrepreneur. The development got in the customer relationship is push notification email/ WhatsApp; in the revenue streams development is a consignment fee; in the key resources is a customer database; in the key activity is a continuous online promotion; in the key partnership is partnering with bakery shops, and in the cost structure is the cost of developing innovation.

Dimensions of Nepalese Bakery Products and its Impact on Customers’ Satisfaction

This research tries to identify the dimensions of Nepalese bakery products and measure the impact of Nepalese bakery products on customers’ satisfaction. This research is based on primary data. To achieve the objective, quantitative and qualitative research designs have been used. Data were collected through personal interview, questionnaire and observation with 396 customers from Kathmandu Valley. Judgmental and purposive sampling technique was used in this procedure. Demographic analysis, percentages, arithmetic means, standard deviation and multiple regression equations were used to analyze and interpret the data. It is revealed that the price of bakery products have highest mean values where as location is least important than other dimensions. Among different dimensions of bakery products, price, quality and location have significant impact upon the customers’ satisfaction under one percent level of significant. Similarly, taste of bakery items and ambience of bakery shop are significant.

MODIFYING WASTE POLYSTYRENE TO ION EXCHANGE MATERIAL: OPTIMIZING THE SULFONATION PROCESS AND COLUMN STUDY FOR THE REMOVAL OF Cr3+

The incredible growth of plastic waste is a major concern for the whole society in recent years. The accumulation of plastic waste has badly effects on wildlife, habitat, and humans. Plastics that act as pollutants are categorized into different sizes, from micro to macro. Disposable plastic waste was collected at the bakery shop and removed the residue food by tap water and NaOH 1M to remove residual food. This study focuses on modify waste plastic by sulfuric acid to bind the sulfonated function group on the structure of the polystyrene chain at room temperature. The sulfonated product was used for removing heavy metal ion in water with the mechanism of the ion exchange process. The prepared ion exchange material was characterized by FTIR and SEM to ensure that the sulfonation process has happened. The chromium (III) ion removal by modified ion exchange product in continuous mode was affected by an operational parameter such as the bed height of sulfonated material. The Yoon-Nelson and Thomas model were used to analyze the experimental result and the model parameters were evaluated. From this result, it can be concluded that with the increasing amount of sulfonated waste polystyrene, exchange capacity, and the time required for a 50% adsorbate breakthrough was higher.

Exposure to additives or multigrain flour is associated with high risk of work-related allergic symptoms among bakers

ObjectivesWheat flour exposure in bakers can elicit respiratory and skin symptoms. Scarce data are available on the prevalence of such conditions in bakers. We investigated the prevalence of work-related rhinitis,...

Hazard quotient, microbial diversity, and plant composition of spent crude oil-polluted soil

BackgroundThe present work assesses the concentration of some heavy metal, plant species composition, and microbial diversity of spent crude oil-polluted soil from electric generator plant house, auto mechanic workshop, bakery, and auto spare part shops in four local governments areas (Egor, Ikpoba-Okha, Oredo, and Ovia North) in Edo State, Southern Nigeria.ResultsHazard quotient (HQ) of heavy metals varied in all the spent crude oil-polluted soil evaluated in the study. The HQ of heavy metals from auto mechanic workshop had the highest values for Cr (2.19), Mn (0.0965), Zn (4.1108), Fe (9.32015), and Cd (0.0155). The most frequent bacterial and fungal species found in all 16 sites were Bacillus subtilis (93.75%) and Aspergillus niger (100.0%) respectively. Auto spare part shops in Oredo had a bacterial count of 1.0 × 105 CFU/g while the bacteria count around power generator plants in Egor had a bacteria count of 1.71 × 105 CFU/g. Some of the plant species identified around all the sites include Acanthospermum hispidum, Alternanthera repens, Axonopus compressus, Cyperus esculentus, Eleusine indica, Paspalum scrobiculatum, and Tridax procumbens.ConclusionSpent crude oil pollution of the soil led to high amounts of heavy metal in the soil. However, the presence of higher plants and variable diversity and richness of microorganisms found in the soil are likely contributing to the remediation of the polluted soil.

Waste not: selling near-expired bread in Indonesia

The high volume of global food waste in recent years has brought about economic and environmental catastrophes. At the retail level, food waste occurs as a consequence of maintaining high aesthetic standards, such as tossing out imperfect foods or foods that are nearing “best before” or expiry date. This study aims to investigate factors affecting consumer intention to buy near-expired bread in Indonesia, the world’s largest importer of wheat grain and a growing market for the bread industry. Previous studies have demonstrated that price consciousness and sale proneness are predictors of purchase intention of perishable foods. This research extends previous studies by incorporating perceived product quality in the purchase intention of near-expired bread. This study gathered 258 Indonesian consumers of near-expired bread. By using SEM-PLS approach, this study demonstrates that price consciousness, sale proneness, and product quality have positive and significant effects on purchase intention of near-expired bread. The results of this research provide guidelines for bakery shops owners and marketers on how to sell near-expired bread thereby reducing food waste and recouping financial losses due to production excess.

Study of Microbiological Quality of Biscuits from Street Side Bakery Shops at Dehradun City, India

&lt;p&gt;In the present study, microbiological quality of biscuits from street side bakery shops at Dehardun city, India was conducted. A total 11 samples of bakery biscuits were collected randomly and analysed for their microbiologically quality by standard plate count method. Pure cultures of bacterial isolates were prepared by streaking on nutrient agar medium. Bacterial isolates were further studied for morphological characters, culture characters on nutrient agar medium and biochemical testes in laboratory. All samples studies were found contaminated by a variety of bacteria. The highest bacterial load was 2.2 ×105 cfu/g and lowest was 0.1×103 cfu/g, respectively. Morphological observation, culture characters and results of biochemical tests of bacterial isolates were compared with standard results of known bacteria. The bacterial isolated were identified as Alcaligenes faecalis, Bacillus cereus, Micrococcus luteus, Pseudomonas aeruginosa, Streptococcus lactis and Staphylococcus aureus, respectively. Among these, two isolates i.e., A. faecalis and P. aeruginosa were gram negative and other isolates were gram positive bacteria which suggested the poor hygienic conditions inside the bakery during preparation and storage of biscuits. Gram positive bacteria might be contaminated during storage and by bad handling. These food spoiling bacteria might be responsible for food-borne infection and diseases. Therefore, care should be taken while purchasing such products and should be purchased from certified bakery shop.&lt;/p&gt;

PENGARUH KUALITAS PRODUK TERHADAP BRAND IMAGE PRODUK ROTI BREADTALK DI JAKARTA

The culinary industry is an industry that is always developing. One area of business that is currently starting to develop is bakery products The purpose of this research is (1) To know the effect of product quality toward brand image of Bread Talk as bakery shop that use open kitchen concept. The method used in this study is a quantitative research method. Populations and samples (questionnaires) in this study were 85 valid questionnaires. Data analysis was performed by testing the validity, reliability, normality test, correlation coefficient test, determination test, linear regression and T test. The results of this study indicate that the product quality variable and brand image variable have a strong relationship with a correlation value of 0.777 and the product quality variable has a significant effect on the brand image variable with t count of the product quality is 11.237 with a significant value of product quality is 0.000. The calculation results of the product quality variable influece on the brand iamge variable is 60.3% and the remaining 39.7% is influenced by other variables outside of the study. Thus, BreadTalk should be able to continue to maintain and improve the quality of its products in order to maintain the achievements of its brand image&#x0D; Keywords: Product Quality, Brand Image, Branding

Halal Sertification and Repeated Purchase: How is Social Accounting Implemented (Case Study at One of the Famous Cake and Bakery Shop in Indonesia)

Halal Sertification and Repeated Purchase: How is Social Accounting Implemented (Case Study at One of the Famous Cake and Bakery Shop in Indonesia)

ANALISIS PENGARUH KUALITAS PRODUK, KUALITAS LAYANAN DAN HARGA TERHADAP KEPUASAN KONSUMEN (Studi Kasus Pada Konsumen Industry/ Toko Bakery di Kota Bengkulu)

Abstract: The objective of this research is to analyze the effect of product quality, service quality and price toward customer satisfaction on industry/ bakery shop in the Bengkulu city. This study is a descriptive research which aims to clarify the relationship or influence that exist between the variables studied. The type of data used a primary data that is collected from questionnaires. Respondents of this study is the customer industry/ bakery shop in Bengkulu city as many 2400 people were taken with the judgemental (purposive sampling) technique. The methods of data analysis used are descriptive analysis by using the mean, frequency distribution table and multiple linear regression analysis. Based on the analysis, the result that the simultaneously product quality, service quality, and price is significantly impact on customer satisfaction industry/bakery shop in the Bengkulu city. The next in partial product quality and service quality is positively and significantly impact on customer satisfaction industry/bakery shop in the Bengkulu city, while the price is negative and significantly impact on customer satisfaction industry/ bakery shop in the Bengkulu city.Keyword: service, quality, satisfaction, bakery.

Usulan Model Robust Newsvendor Problem Untuk Multi Produk dan Mempertimbangkan Permintaan Diskrit (Studi Kasus: Toko Roti X di Bandung)

In Indonesia, the number of businesses that do not have a special building is 18.9 million business. One business that does not have a special building is a peddler . A considerable number of peddlers make the productivity and competitiveness of peddlers need to be improved. The problem faced by the peddler is to determine the type and the amount of each type of goods that must be brought each day. If the goods brought too m any can cause overstocks that result in re maining goods can not be sold in the next sale s period. If the goods brought too few can cause shortages that can lead to loss of opportunities to make sales or profit for a particular type of goods in a particular region. In this research, t his problem will be modeled as a robust multi-product newsvendor problem with discrete demand. This model determines the optimal number that everyday peddler must bring for each type of product that maximizes the expected profit from the worst possib ility that can occur when only some information from the demand distribution is known. After developing the model, then made a model completion program using Octave software. The case study used in this research is peddler of a bakery shop in Bandung. The results of the implementation of the developed model can increase the average of expected profit obtained by the first and se cond peddlers by 126.77% and 268.3987% respectively of the average current profit earned by the both peddlers.