Strategic Planning: Objectives and Macro Environment

• Strategic Planning is a long-term process.
• It's the continuous, systematic, and strategic administrative process dedicated to maintaining the company as a whole in its environment.
• Its development involves analyzing the external and internal environment, formulating strategies, and their implementation and control.

Factors to Consider (Macro Environment)

• Globalization should be considered.
• International competition needs to be taken into account.
• Fluctuations in the exchange rate can have an impact.
• Insecurity needs to be considered.
• Has a strong external orientation, focusing on environmental factors.
• Strategic planning is a set of elements that unify, integrate, and give coherence to decisions.
• This includes external guidance, assuming substantial premises of the organization.

Strategic Objectives

• These include short, medium and long term goals.
• They are focused on the permanence of the company.
• They includes sales targets.
• Strategy involves identifying the set of activities that allow a company to establish a sustainable difference in the market.
• This difference must arise from the activities that distinguish it, as well as how they are carried out.

Planning Levels

• Strategic Planning (LP): 5 years, long term.
• Tactical Planning (MP): 2-3 years, medium term.
• Operational Planning (CP): 1 year, short term.

Strategic Plan Stages

• The strategic plan consists of 6 stages.
• 1st Stage (PND): National Development Plan, which includes government commitments.
• Establish the mission, vision, and objectives to guide the company's desired path.

Stage 2

• Analyze opportunities and threats.

Opportunities

• These are external aspects of the organization that can turn into advantages.
• Examples include market growth, export opportunities, incentives, and credit facilities.

Threats

• These are environmental forces that represent negative and potentially harmful factors.
• Examples include competition, substitutes, import restrictions, and taxes.

Stage 3

• Conduct an analysis of internal strengths and weaknesses.

Strengths

• These are functions, skills, and favorable resources.
• Quality.
• Economies of scale.
• Trained personnel.
• Innovation.
• Entrepreneurial philosophy.
• Customer service.

Weaknesses

• These are inefficient activities that hinder proper functioning.
• High production costs.
• Resistance to change.
• Lack of planning.
• Lack of training.
• Obsolete technology.

Stage 4

• Conduct a SWOT analysis and formulate strategies.
• The analysis lists external opportunities and threats, and internal strengths and weaknesses.
• It also looks at strategic options, such as maximizing strengths while minimizing weaknesses and threats.

Stage 5

• Implement the strategy.
• The strategy should have the support of the organizational structure, technology, resources, information systems, organizational culture, and leadership.
• In general, the implementation includes 3 stages: Introduction, Development, and Consolidation.

Stage 6

• Strategic Control needs to be implemented.
• This involves developing a strategic control system to support managers in evaluating the progress of the organization in respect to its strategy.
• The system should also permit correcting deviations when they arise.
• Implementation of a strategic plan is necessary for managers and members of an organization.
• Applying this methodology should contemplate adapting it to the needs of each company.
• There is no magic formula for success applicable to all organizations.
• To be successful, strategic plans need to be: Specific, Measurable, Achievable, Relevant, and Time-bound (SMART).
• Strategic Control Event is March 28.
• Topic: Strategic Administration - HACCP.
• Analyzing points and identifying critical control points (APPCC - HACCP).

Food Safety

• Definition: It is a proactive system of food control whose main objective is to guarantee food safety.
• Security is not delegated in the producer.
• Examples include Macerated Cherries.
• Innocuous (Incuo) = does not damage.
• Food safety: It's the guarantee that food does not harm the consumer, provided of agreement to the use to be destined for.
• Hazard: (biological, physical, chemical).
• Agent of biological, physical or chemical nature or condition of the food that is potentially capable of causing damage to the consumer's health.

Background Checks

• 1950: T-Q.M. Dr. Deming, created fabrication, quality &
• He avoids unnecessary expenses, reduces costs in production, and materials.
• 1960: Pillsbury Company; U.S. Army; NASA produced safe food for the space program.
• It takes in count the sources of food could the principal cause of illness in the astronauts.
• The company adopts the HACCP system to reduce errors in the final produce.

Benefits of implementing the (FAO) system

• Increase consumer confidence.
• Ensure food safety.
• Comply with legal requirements.
• Reduce the need for inspection and analysis of finished products.
• Use of resources.
• Cost reduction.