Group Project: Pie Business Plan for De Anza Flea Market Operation

This business plan outlines the operational strategy for a pie vendor at the De Anza Flea Market, focusing on product sourcing, inventory management, booth setup, and human resources. The plan details the selection of local suppliers for ingredients, emphasizing quality and consistent supply through a two-day delivery cycle. Inventory control is managed through a central computer system linked to a cash register, determining the daily baking schedule and reorder levels based on market demand. The booth design includes a triple vending area with space for pie preparation and storage. The team is assigned roles covering sourcing, marketing, budgeting, and booth maintenance, with an emphasis on teamwork and consultation to achieve business goals. References are provided for the methodologies used.