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How would the waste be disposed business essay

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STUDENT NAME: Renessa WrightCampus: KingstonEnrolment Date: 6th September 2012 Student ID number: K666-F12Project Title:…………………………………………………………………………………………….. Hand in Date of Proposal: ………………………………………………………………………….….. In Partial Fulfilment of ………………………………………………………………………………. Project BackgroundBacchanale Restaurant & GrillOwners: Renessa Wright, Jordan Smith and Executive ChefJordan Smith received a Bachelor’s degree in Entrepreneurship at the Georgia State University in 2006Rasheda Hendricks –has been a chef for 23 years. She graduated from University of Technology in 1994 where she received a BSc Degree in Food Service Management and then later went on to the culinary institute of Canada and got a bachelor degree in pastry arts. Literature ReviewAccording to Mary Parker- Follet she defined management as the art of getting things done through people”” Management is a multipurpose organ that manages business and manages managers and manages workers and work.” Peter DruckerAccording to Henri Fayol management is to manage forecast and to plan, to organise, to command, to co-ordinate and to control. He also have 14 principles of management which should be use in an organisatioObjectivesMethodologyThis research was done over a period of 3-4 weeks. All information for this project was collected by using secondary data such as the use of internet sources and principles of management text books. Analysis of dataQuestion 1: Develop a managerial hierarchy. Decide what each partner’s role in the restaurant will be, for example, who will be responsible for the necessary departments and specific activities? Roles and ResponsibilitiesJordan Smith – General ManagerProfitability of the establishmentOverseeing the restaurant operationStaffingAdministrative Duties such as payroll & budgeting and general bookkeeping activities. Interviewing employeesRenessa Wright – Assistant ManagerOrdering supplies/ PurchasesEnsure that the restaurant maintain an adequate supply levelsOrder products from food service companies such as seafood vendors, beverage distributors and utensils, cutlery. Supervise the dining room and ensure that the restaurant is clean and complies with the health safety and labour laws. Customer ServiceRasheda Hendricks – Executive ChefSupervise the kitchenCreate RecipesCoordinates kitchen workFood service and preparationAsses the performance and completes a formal evaluationSchedule/Assign workQuestion 2: Division of Work – Each partner will have a responsibility in the restaurant which will help each organisation to achieve its goal. This means continues improvement both in term of skill and work. Discipline- Subordinate should respect their superiors and obey their orderEmployees must obey but only if management plays their part by providing good leadership. In running the restaurant, the partners must show respect to the employees and this will result in a harmonious environment within the company. Unity of Command – Employees should only have one boss with no conflicting line of commands. In the restaurant, employees should only report to one person and that is the person that is in charge or in charge in a particular department. For example, Chef only reports to the food and beverage manager concerning menu, food preparation, etc. Equity – Managers should be fair while dealing with their subordinates. A combination of fairness, kindness and justice should be treated among each employees. No employees would be discriminated with respect to gender, age, religion etc. Stability of tenure of personnel – Workers need some type of stability on the job, which will make, workers perform better. For example, when employees work with curiosity, wondering if today is their last on the job, they tend to operate under severe pressure leading up to lower production and lack of creativity. Subordination of individual interest – The needs of individuals should not be the focus in the organization; the organization goal should be the focus. Furthermore, it is vital that the employees keep the working environment free of conflict, if not; it will be the down fall of the restaurant objective. Initiative – Allowing all personnel to show their initiative in some way, is a source of strength for an organization. The restaurant can benefit from the initiative that workers given by exploiting different ideas and creativityAuthority- Every organisation should have some sort of authority in them. Each partners has the right to give instructions to their employees and employees should be able to follow these instructions. Unity of directionOrder – This principle is concerned with proper & systematic arrangement of things and people. Arrangement of things is called material order and placement of people is called social order. Material order- There should be safe, appropriate and specific place for every article and every place to be effectively used for specific activity and commodity. Social order- Selection and appointment of most suitable person on the suitable job. There should be a specific place for every one and everyone should have a specific place so that they can easily be contacted whenever need arises. Tenure – Fayol emphasized that employees should not be moved frequently from one job position to another i. e. the period of service in a job should be fixed. Therefore employees should be appointed after keeping in view principles of recruitment & selection but once they are appointed their services should be served. According to Fayol. ” Time is required for an employee to get used to a new work & succeed to doing it well but if he is removed before that he will not be able to render worthwhile services”. As a result, the time, effort and money spent on training the worker will go waste. Stability of job creates team spirit and a sense of belongingness among workers which ultimately increase the quality as well as quantity of work. Technology has changed in the world over the years. ItTechnology can be implemented to help the partners manage the complexities of the restaurant a lot better are as follow: Refrigerator and stove – timers and digital temperature. Ensure that food is kept under the right temperature and meet the standard for each order. Reduce the waste of food. Financial software – These will run reports on the profit & loss of the organisation for example QuickBooks. Kitchen display system -Handheld inventory device- A system to keep all the stock taking and to also tell you when products are low and finish. Credit card readersPoint of scale – This is well known in the restaurant industry. It is a touch screen display system that allows cashiers and waiters to input orders and send them to the kitchen for preparation. Question 5: Outline clearly five (5) legal and ethical challenges that your restaurant will face and your plan of action for each of these. How would the waste be disposed? Composting, Food handlers permitLicensePaying over statutory deduction – This term pertains to payroll deductions that are taken from payroll checks. The statutory/mandatory deductions taken from your payroll check are1-Federal Income Tax. 2- Social Security Tax. 3- Medicare. 4- State Taxes (if applicable.)These taxes are deducted from your gross pay amount before any additional voluntary deductions are taken. How to treat customers if they have a complaintRegistering of the company – Registering of the company some small restaurants is not register with the government, therefore, they have no knowledge about the existence of the restaurant. To approve the operation of a restaurant in Kingston, the government would have to send the (KSAC) Kingston and St. Andrew Corporation to approve the plan, building codes and so on. This approval can take a while to be processed and it comes with a cost that has to be paid by the restaurant. The KSAC will govern the employees working in the company; number of hours worked, minimum wage free from tax, safety regulation and good working conditions. Moreover, it makes sure that employees get benefits such as: National Housing Trust (NHT), NIS, Education tax, etc. In the end, everyone will benefit from this action. The registration of the company will benefit the government by earning taxes; workers will gain interest and safety is paramount; and partners will not have to worry, as the government recognizable them, as well as the public. There, you will be given a very simple test on the principles of hygiene and sanitation. At the public-health department, you will submit two passport-size pictures signed by a justice of the peace and also to do a blood test which will be used to check for communicable diseases such as hepatitis. In two weeks, if all is in order, you may return for your food handler’s permit. You will, additionally be required to get a public-health certificate for your establishment. Contact the public-health department and inform them of your intent to open a restaurant or prepare food, disclosing your location. They will send an inspector to check that you have a clean and adequate source of water, hygienic and sanitation food preparation rooms and other factors. See the Public Health Act online at www. moj. gov. jm/law/publichealth to view all that the inspector would be looking for. As long as you satisfy the regulations, your certificate will be issued. If you intend to finance your new venture through loans, you should register your business at the Com-panies Office of Jamaica – whether as a sole proprietor or as a partnership. Apart from your business name, you might also want a trademark, which will help you in protecting your product. You can get this from the Jamaica Intellectual Property Office.

NIS registration, TRN

Next will be your NIS registration and TRN. To get your NIS tag, make an application to the Ministry of Labour. Your TRN, which you will also need to process loans, can be had from any tax collectorate. For your loan, you may also need a business plan, for which the Jamaica Business Development Centre can provide assistance. Your plan should include a cash forecast which includes product pricing, as well as the cost of overheads and raw materials. It should also include information, such as the location – a place which is accessible to clients – and, if possible, should include a parking lot, a marketing plan for selling your meals and the type of restaurant you intend to have.” You cannot be all things to all people,” warns Winsome Armstrong, JBDC business development officer. So, determine if you would be operating a quick-service restaurant or a family diner, a seafood or health-food restaurant. Your plan should also incorporate the menu and every piece of machinery you would need for your operations. In real terms, these do not have to be purchased all at once, but can be acquired along the way as the business prospers.

Workers needed

In planning for your restaurant, you should also consider the kind of workers you need. You may have to commit to training them. According to Armstrong and Williams, many food- service organisations in Jamaica suffer because the quality of food served, as well as those who prepare food, is so poor. Plan also how to retain good staff. A kitchen fire is worse than many other fires. Prepare for this danger and put in place safety regulations. You may also have to convince your loan officer that you have anticipated theft and would have good inventory-management strategies in place. According to Winsome Armstrong, restaurant operators would also have to be quick on their feet in dealing with any problems observed by clients. By the time you have received 10 complaints about the same thing, it might be too late to save your business. Five (5) steps that describe how Management by Objectives (MBO) can be implemented in the restaurantSet or Review Organizational ObjectivesThe managers for the restaurant must set a clear organization objective, and if they fail to do so the workers would not know what direction to g. For example, the restaurant wants to offer the best service money could buy. Cascading Objectives Down to EmployeesThe restaurant can be successful by motivated, committed team members, and a good communication channel. SWOT (Strength, Weakness, Opportunity and Threat) analysis: this will help determine how successful the business will be. SWOT Analysis is the most renowned tool for audit and analysis of the overall strategic position of the business and its environment. Its key purpose is to identify the strategies that will create a firm’s specific business model that will best align an organization resources and capabilities to the requirements of the environment. In other words, it is the foundation for evaluating the internal potential limitations, probable opportunities and threats from the external environment. Strength(S)- This is where the organization finds a way to expand its product line. For example, adding on a new dish and appetizer to the main course. This will create or add a variety of product selection on the menu. With the course added to menu, it can create customer loyalty to the restaurant; therefore bring profits to the organization. Weaknesses(W)- of an organization can be internal and external. Internal weaknesses can be things like: poor: management, leadership style, money allocation etc. This can be eliminated by setting clear goals and strategies as well as the practice of conflict resolution. External weaknesses are things that the business has no control over. For example, competitors, the law (zoning la), and so on. This can be controlled/ minimized by keeping in tune or informed about any changes in the external market. Opportunity(O)- is both internal and external. Internal opportunity can be that the business is expanding and creating revenue, as well as creating and expanding business both locally and internationally. External opportunity is the awareness of the restaurant both locally, regionally and internationally, by creating revenue and publicity. Threat(T)- is never favorable to any organization. Some examples are: low turnover, competitors, low sales, infestation of poor management of waste and lack of awareness. This can be prevented with good book keeping, management of financial resources, and practices of proper disposal of garbage to prevent the infestation of insects and animals. Encourage Participation in Goal SettingEmployees at the organization have their own personal goals and knowing the goal of the restaurant, they can compare the two, and see how they will fit in the organization. When employees are self-directed rather than boss-directed, they work a lot better and this kind of action is both beneficial to the employee and the overall organization. The managers must have some sort of mechanism to monitor the progress. Monitor ProgressMonitoring deals with finding out problems before they happen. This is important because if something goes wrong within one department, it throws off other departments resulting in threatened goal achievement. A good manager will find out the problems before they happen. For example, the chef has to prepare a customer dinner in ten to fifteen minutes maximum. However, that time might not be sufficient time, because some customers might have special requests on how they want their dinner to be prepared, and that will take up additional time. Evaluate and Reward PerformanceEvaluating employees based on how customers are treated and their efficiency when completing a task, or the amount of customers they can be dealt with in a short and quick time span without making customer feel rushed or not getting enough attention is important. Hence, by taking these into consideration the managers can then reward employees based on effectiveness and efficiency. Reward performance can be like employee of the month (non-monetary rewards) of a raise in pay (monetary reward). Conclusion/Recommendation

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