Consider the following packaged pastry-making operations:

Name	Customers / outlets	Specification	Retail Price	No. of cake types	Volume [overall] / day	Shelf life
Knobsters	Own brand, plus M&S, petrol garages, coffee shop chains	Premium	3.50	8	80,000 [for factory]	3 days
Prt Mordre	Own brand only, sold in owned coffee shop	Premium	3.80	12, plus custom made to order	1800 [for each shop]	1 day
Sappers	News-kiosks, university cafeterias, office deliveries	Medium / low [cheap and cheerful]	1.80	9	7,200 [for factory	5

For each operation write a brief report which separately address the following questions:

Performance - What should be the most important operations performance objectives? Materials - How would the materials used differ? Process technology - You can assume that you have a space [as big as you like] which meets food hygiene requirements. It is appropriately lighted and heated. You have adequate power supplies, water etc.. What else might you need? Employee skills - Explain who will do what, and where. What skills, training, [if any] will they need? Will everyone need the same skills / training?

What might happen to each operation if demand for their output changed significantly?

Note. You are encouraged to use a table to answer this question. Bullets in a table along with some process sketches will be fine.