TASK ONE
Produce business info for the Management:
The business is of restaurant, providing different types of stuffs to all the customers, having both
dine-in and takeaway.
Purpose:
This restaurant will be one of the area's full-service dining establishments. Located in a
burgeoning area of the country, the timing is evidently correct. Profit-making is also the purpose
of opening the restaurant and as well as serving the community with best quality of food they
like.
SCOPE:
As we will be serving different communities of people in Auckland, we will have a wider scope as
we will gain more customers and that will help is in future, as we want to establish our branches
in every part of New Zealand and want to get famous all over in New Zealand.
WORK ROLES:
Arpit Chawla is the administration manager of this restaurant and manages all the work in the
restaurant including the hiring employees, taking phone orders, attending the customers coming
to the restaurants for dine-in or takeaway. Also manages and assigns jobs to employees working
in the restaurant. Apart from administration manager we also have many more employees such
as chefs, waiters, kitchen hand, and dishwasher.
STRUCTURE:
As the business is owned by a single owner so it is a sole proprietorship. The general manager is
responsible for the day-to-day operations of the business, including hiring, training and
overseeing the staff, making sure that the restaurant is maintained in proper operating condition
and ensuring that things run smoothly when the restaurant is open. They also are responsible for
totalling up the daily receipts, making sure that the restaurant adheres to all legal requirements
and communicating with the restaurant owner. At the operations level, restaurant duties fall into
one of two areas: front of house and back of house. The front-of-house staff is responsible for
the restaurants dining area, including setting up service, waiting on customers and interacting
with the kitchen staff. The executive or head chef is responsible for back-of-house operations.
This includes hiring and training kitchen staff, creating menu items, sourcing and purchasing
foods and helping determine the prices the restaurant should place on its meals.
RESOURCE REQUIREMENTS:
$340,000 (approx.) is the total cost of the business including salary expenses, power expenses
and any other purchase expenses. Daily Sale is around $2500-3000(approx.). The bills and other
payments that are:
Power Bills: These are the bills that a business has to pay for electricity usage. This bill is
paid monthly and is around $400.
Water Bills: Water bills are the bills that a business has to pay for the usage of water. This
bill is paid monthly and is around $250.
Lease Payment: Lease payment is the payment that a business has to pay yearly for the
place or shop to run. The lease payment for the business is $45000 which comes to around
$937.
Salary: The total salary of employees is $6000 per week.
Other Expenses: Other expenses Include paper, hardware such as hard disk drives, pen
drives etc. and totals $2500 monthly.
COMPETITORS:
The competitors of the Business are few other Internet Cafes opened in the same city but they
are not within 5 km radius of the business therefore the business does very well and receives lots
of customers.
TASK TWO
Relevant information sources of Restaurant
ExternalElectronic
1. Web pages-this help us to check the progress of our business with others.
2. Website-it helps us to check the working of our competitors
3. Suppliers Website- (www.chawlas.co.nz)
4. Social media checking different media for comparing our business.
5. Online advertisement- helping our business to flourish.
Paper based
1. Books- it helps us to plan for betterment of our business.
2. Newspaper-information about market and its growth
3. Broachers- it helps to elaborate our business benefits or benefit which our
customer receive.
4. Magazine-it helps us to get knowledge about our competitor product to
compare them with ours.
Human
1. Wholesalers &suppliers- they help us to give information about the market
2. Customers- they give us the feedback about our services and quality of product.
3. N.G.Os- it help us to form different committee to help poors.
4. Government enforcing different law and checking them.
5. Experts (market experts etc.)- giving proper knowledge about the market and
thing going on.
InternalElectronic
1. Web pages of different companies checking their progress and comparing with
ours
2. Email- helping to get the feedback of customers and suppliers.
3. Google map- helping for routing proper maps and decreasing our cost of
transportation
4. Website- helps us to compare our company progress with other.
Paper based
1. Report-helps us to get information about a particular thing example report on
customer behaviour.
2. Newsletter it help to redevelop the information.
3. Companies broachers- help to hold the benefit of our company.
4. Charts- help to show the graphical presentation of growth.
Human
1. Board members helping to control the in working of the organisation.
2. Competitor- comparing the result of our business with our competitors
3. Relatives- asking from relative to help with surveys
4. Friends taking friends view regarding our work or the progress within
organisation.
TASK THREE
FINANCIAL REPORT
HEALTH MAINTENANCE
What exactly is healthy eating nowadays? For as long as I can remember
the food pyramid has been the basis for healthy living and eating. Stick to
this, exercise now and then, and you'll never be fat or unhealthy. Seems
easy enough, so why are we in the middle (or start?) or an 'obesity
epidemic' then? Is fast food to blame? What about those liquid calories in
all those soft drinks and energy drinks, maybe it's their fault? Or is it
because we eat out more now than our parents did and we should blame
the restaurants? How about those mocha-iced-frappy-latte-caramel-chino
drinks sold in buckets from chained coffee shops, surely they deserve some
finger pointing. Maybe it's just because we're now busier than our parents
were and we no longer have time for a hot breakfast, a packed lunch and
those well planned meals at the table with the family in the evening? Too
busy to eat properly, too busy to exercise, too busy to be eating, too busy
to live healthy.
Monitor the CCPs. It is important that you have monitoring procedures in place
for each critical control point to make sure critical limits have been met. The
procedures should be easy to follow and should designate who is in charge of
monitoring a particular CCP. For example, the cook should be in charge of
checking the temperature of cooking ground beef to assure the minimum internal
temperature is being achieved.
Establish corrective actions. Your HACCP plan will have corrective actions in place
for each CCP to tell employees what to do if a critical limit is not being met. For
example, if the ground beef has not reached 160 F, the corrective actions can
include letting it cook longer or increasing the cooking temperature.
Establish system verification procedures. Verifying that your HACCP plan is
scientifically valid and that your time and temperature devices are accurate is
essential to developing a successful plan. You should check with your local health
department to make sure your preparation and handling procedures are
approved and accurate. Also, regularly calibrating your thermometers will verify
that your temperature checking procedures are accurate.
Establish recordkeeping procedures. Recordkeeping procedures include flow
charts, time and temperature logs and checklists so employees can easily record
hazard control methods and any corrective actions they had to take to maintain
food safety. During a health inspection, the health official will ask to see all of
your food monitoring records to assure that your HACCP procedures are being
followed and comply with local codes.
Categorized list of potentially hazardous menu items. All menu items must be
categorized into similar food types. For example, all meat items will be
grouped together on the list.
Flow diagram for the categorized foods. Each food category must have its
own flow chart that shows how food is handled once it enters your facility,
from the time of receipt until it is served to the customer. At each step in the
storage, handling and preparation process, you will have to identify critical
control points.
Employee and supervisor training plan. You will have to submit a plan that
describes how you will train your managers and kitchen staff about your new
HACCP procedures.
Statement of standard operating procedures. The standard operating
procedures for a HACCP plan are the aforementioned Seven Steps of a HACCP
Plan that have been tailored to control all of the products in your
establishment.
Additional information as required. Your health department may require that
additional scientific or procedural information be included in the HACCP plan
to prove that your restaurant will not compromise food safety.
The most important policy to follow is proper hand washing procedures. Hang a
hand washing poster over each sink, and ensure that all team members follow it
religiously.
FIFO
When storing food, always follow the FIFO plan: First In, First Out. Newer food is
to be stored behind or on the bottom of the stacks, leaving older food more likely
to be used first.
Dishwashing
Follow all state laws in regards to dishwashing procedures. Use a three sink
method, utilizing wash, rinse and sanitize procedures. Keep test strips nearby to
test sanitizer water frequently.
Tables
Tables must be cleaned and sanitized after each customer. Sanitizer water should
be kept in separate buckets for this use, and it should be changed frequently.
Sick Employees
Employees with coughs, sneezing or other symptoms should stay home so as not
to infect fellow workers.
Temperature