(Examples of types of dishes prepared with sample recipe on appendix?).
Staff.
Our staffing has been made on the assumptions of the capacity of the classes each month. On the first month, we have assumed to be operating at 50% capacity, with a minimum of 6 children per cooking session. The reason why we assume a high capacity is because there is a lot of interest for the culinary arts in society today, as people revert to healthy, home cooked meals from other easy, fast food options that are not so healthy. Therefore we have great confidence that parents will be interested in educating their kids to have a healthy lifestyle and what better way to do it than sending them to a class where they can have fun and learn with many other children. On the second month we will have a capacity of 67% which a minimum of 8 students. On the third month we will have a capacity of 83% which is 10 students and from the fourth month onwards we will have full capacity which is a total of 12 students per class. .
For classes with a maximum of 8 students, we will have 2 staffs whereas for classes with a maximum of 12 students we will have a total of 3 staffs. Each staff will be handling 4 students. A full time employee will be paid a monthly wage of £1167 where a part time employee will be paid a monthly wage of £534. (Appendix?) Full time employees will be working for 30 hours per week which include 1 hour of prep time before classes begin, 1 hour of cleaning up after the classes and 4 hours of admin time. Part time employees on the other hand will be working 15 hours per week which only includes 1 hour of prep time before classes begin and 1 hour of cleaning up after classes. .
Revenue.
Considering the market research provided and some conducted by ourselves, we have chosen to charge £10.00 per hour per student. Therefore, it will be £20 per student on weekdays and £30 per student on weekends, which is similar to the prices offered by the competitors.
