Page 7 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press

List of Figures

Figure 1: Business plan Business Model Canvas. • 38
Figure 2: Uniqueness and added value. • 39
Figure 3: Performed creativity on projects’ task. • 40
Figure 4: Lifecycle of innovation. • 42
Figure 5: Conditions for the growth of bacteria. • 47
Figure 6: Questions as part of online survey. • 57
Figure 7: Study of business space for rent. • 58
Figure 8: Form of enterprise in project. • 60
Figure 9: Cost calculation of baguette. • 68
Figure 10: Cost calculation of spreads. • 69
Figure 11: Calculation of sandwiches – calculative price I and method of margin

/mark-up. • 70
Figure 12: Cost calculation of sandwiches. • 71
Figure 13: Tuna sandwich. • 73
Figure 14: Veggie sandwich. • 74
Figure 15: Barbara’s sandwich. • 75
Figure 16: Sandwich Classic. • 76
Figure 17: Sandwich Vegetable ham. • 77
Figure 18: Corn sandwich. • 78
Figure 19: Sandwich Kamut. • 79
Figure 20: Corn baguette for Fitness sandwich. • 80
Figure 21: Corn baguette. • 81
Figure 22: White baguette. • 81
Figure 23: Buckwheat baguette with walnuts. • 82
Figure 24: Visit from Pekarna Grosuplje. • 82
Figure 25: Initial logo. • 85
Figure 26: Final version of logo. • 85