arepas la 22 project
DESCRIPTION
TRANSCRIPT
WELCOME EVERYONE
AREPAS LA 22
STUDENTS:YURY JOHOVANA MOREA PARRAANDERSON GONZALEZ ROJAS
ALEXANDER RAMOS ARTUNDUGA
Arepa is a recognized icon of Colombian gastronomy. It is part of our cultural heritage and considered as a symbol of national gastronomical unit. The Arepa is a food made of ground corn dough or cooked corn flour and is popular and traditional in the cuisine of Colombia.
INTRODUCTION
OBJECTIVES
GeneralTo structure a profitable
enterprise that offers Arepas of excellent quality and safety to protect the
health of consumers reaching a high recognition
in the market.
Specific
To learn and put into practice everything related
with development of a productive project and the production and marketing
of a product.
To know fundamental basis for the preparation of a business plan and make known one of the main
product of the gastronomy of our region.
AREPAS LA 22 is a family business located in Las Américas Neighborhood, in the Centenarian Avenue of Florencia. They are an organization dedicated to the development and production of Arepas with corn and home recipes to the highest quality standards.
ENTERPRISE
MEMBERS
Owners and
Managers
Waitress Waiter Waitress
Kitchen Productio
n
Grill Productio
n
Receipt of Ingredients
Balance and Weight
Wash, Boil, Trashing
Sift, Scratch Curd
Blend of Ingredients
PROCESS
Molding
Roast
Scrape
Cooling
Packings
White Corn
Cheese
Salt Sugar
Water
Grated
cheese
Chicken
Meat
Beef
Codorniz
Eggs
Sausage
Chicharron
Other Ingredien
ts
MEAN INGREDIENTS
White corn threshing
Onions Tomatoes Condiments Butter Pink sauce Mayonnaise
Tomato sauce Tartar sauce Honey Double cream
cheese Grated cheese Cooking oil Secret ingredient
OTHER INGREDIENTS
Antioquia
Stuffed Arepa
Roasted ToastedGolden
Color
Round Shape
Irresistible
Low in Fat
Salt Level
Good Taste
Good Smell
600-800 Daily
PRODUCT
THANK YOU VERY MUCH…!