Kerel’ss de’ Restaurante Kerel’ Production Candidate: Howard Liburd Registration number: number: 130011 130011 Centre number: 130011 School: Saddlers Saddlers Secondary School School eacher: !r" #roo$es Country: St" Kitts %ate Submitted Submitted i| Page
Kerel’s
de’ Restaurante Production
Candidate: Howard Liburd Registration number: 130011 Centre number: 130011 School: Saddlers Secondary School eacher: !r" #roo$es Country: St" Kitts %ate Submitted:
&#L' () C(*'*S Acknowledgment
i
Introduction
ii
Description of Business
pg 6
Mission Statement
pg 7
Justification of Location
pg 8
Potential for rowt!
pg "
Selection of Appropriate La#our
pg
%$Sources of &i'ed and (orking )apital
pg $$
*ole of t!e +ntrepreneur
pg $,
&unctions of t!e +ntrepreneur
pg $-
./pe of Production
pg $0
Le1el of Production
pg $2
3ualit/ )ontrol Measures
pg $6
4se of .ec!nolog/
pg $7
Linkage
pg $8
Potential for rowt!
pg $"
o1ernment *egulations
pg ,%
+t!ical Issues
pg ,$
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ACKNOWLEDGEMENT
It is in m/ great desire to t!ank t!ose w!o made it possi#le for t!e completion of t!is assignment5 &irstl/ I gi1e od t!anks in gi1ing me t!e strengt! and courage to press on keeping me t!roug! t!e late nig!ts and finall/ finding t!at determination wit!in me t!roug!out t!is e'ercise5 I also would like to take t!is opportune time to t!ank m/ mot!er eni1or *ic!ardson for pro1iding t!e materials needed to complete m/ assignment5 Also I would like to t!ank m/ sister for !elping me in m/ assignment and distri#uting meaningful words of ad1ice5 Mem#ers of m/ famil/ !a1e #een a constant support of encouragement and support5 I would also like to t!ank m/ Business teac!er Mr5 Brookes for gi1ing a #asic outline in w!at to #e done and for teac!ing eac! topic in order for me to understand5 .!anks in ad1ance5
+ntroduction .!e #usiness t!at I am focusing on is erels de *estaurante5 I will #e going t!roug! t!irteen different criteria ranges and touc!ing on all t!e aspects of t!is # usiness in order to s!ow !ow a #usiness is run and 1arious measures and controls it takes to keep t!e #usiness running and maintain a successful #usiness5
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%'SCR+P+(* () #,S+*'SS
.!e name of t!e Business is erels de9 *estaurante5 erel is t!e name of t!e owner gi1en to !im #/ !is grandfat!er after #irt!5 It is located at Port :ante Basseterre St5 itts5 .!e name of t!e entrepreneur is ;oward Li#urd5 ;e is a graduate of .!e 4ni1ersit/ of .ec!nolog/ and !as recei1ed a Master of Business Administration and +ntrepreneurs!ip Bac!elors Degree5 .!e #usiness will #e in1ol1ed in Sole Proprietors!ip5 .!e #usiness will need a &ood ;andlers permit to initiate5 M/ #usiness will engage in pro1iding spectacular meals delecta#le pastries and fulfilling #e1erages5 In addition t!e #usiness will e'ecute deli1er/ to near#/ paris!es and catering for parties5
$,=%% pm Monda/s to Saturda/5
MISSION STATMENT
erels de9 *estaurante will aim to pro1ide not!ing #ut t!e #est ser1ices5 .!e #usiness goal will #e to let customers feel secure and satisfied w!en t!e/ enter and lea1e our restaurant5 .!e entrepreneur intends to make prices low enoug! for customers to afford5 ;is targets will consist of #eing t!e #est restaurant in t!e paris!5
JUSTIFICATION OF LOCATION
.!e location of t!e #usiness will #e at Basseterre5 It will #e located in t!e midpoint of Basseterre w!ic! man/ !ang out and #usiness places are situated5 .!is will ensure t!at #usiness generate profits5 *easons for c!oosing Location= • •
•
)lose to working institutes Large amount land space w!ic! pro1ides a good amount of spaces for restaurant outside dining and parking space for t!e customers5 )lose to popular !angout spots !ence more customers are more likel/ to stop at t!e restaurant for a meal or snack5
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P('*+&L )(R -R(.H @Internall/
.!e entrepreneur will rein1est in t!e de1elopment of more emplo/ees5 .!e entrepreneur will also en!ance ser1ices offered wit! t!e !ope of pro1iding a #roader #ase on w!ic! to make a1aila#le ser1ices for t!e customers5
SELECTION OF APPROPRIATE LABOUR
Position )!ef
./pe of La#our Professional
(aiter
SemiCSkilled
Janitor
Skilled
Securit/
Skilled
)as!ier
Skilled
Dri1er
Skilled
um#er of +mplo/ees &unction , .o prepare sumptuous meals and pastries .o ser1e customers t!eir meals , .o ensure t!e #usiness is !/gienic at all times $ .o ensure t!e safet/ to t!e #usiness $ .o cas! t!e prices of t!e meals purc!ased #/ customers , .o distri#ute sumptuous meals and pastries to customers5
SOURCES OF FIXED CAPITAL AND WORKING CAPITAL
.wo sources of working capital t!e #usiness !a1e are= •
Mone/ sa1ed from t!e da/ to da/ operations of t!e #usiness w!ic! is t!e selling and deli1ering of food5
.wo sources of fi'ed capital are= •
•
A loan of $%%%%% from St5 itts e1is Anguilla ational Bank @SAB using propert/ owned as collateral5 .!e use ,%%%%% personal sa1ings in order to #u/ mac!iner/ and motor 1e!icles5
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ROLE OF THE ENTREPRENUER
.!e entrepreneur will pa/ a 1er/ important responsi#ilit/ in t!e smoot! and running of t!e #usiness5 .!e entrepreneurs role will include= .!e entrepreneur will need to alwa/s #e carefull/ planning a!ead5 .!is is to make goals clear and actions t!e #usiness need to take to ac!ie1e t!ose goals5 .!e entrepreneur will also need to manage specific tasks in order to attain specific goals5 Since t!ere will #e different departments !e will organiEe and di1ide t!e work w!ic! will !elp to complete targets Fuickl/5 &urt!ermore t!e entrepreneur will need to ensure t!at !e !as staffs t!at are !ard working and competiti1e w!ic! makes #usiness less likel/ to !a1e a #usiness5 .!e entrepreneurs role will ena#le !im to direct impro1e and en sure emplo/ees are trained5 As an entrepreneur !e s!ould #e a#le to monitor and control all t!e aspects of t!e #usiness from production to ser1ice and Fualit/ c!eck5
SHOW THREE FUNCTIONS OF THE ENTREPRENUER IN THE BUSINESS
.!e entrepreneur will assume all possi#le risks of #usiness w!ic! appear due to t!e option of c!anges in t!e tastes of consumers and new in1entions5 .!ese risks are limitless5 In ot!er words suc! risks are known as uncertaint/ concerning a loss5 .!e entrepreneur will #e t!e decision maker of all acti1ities in t!e #usiness5 ;e makes t!e decisions in securing financial resources decides t!e de1elopment of market for m/ ser1ices5 In addition t!e entrepreneur decides t!e #usiness o#?ecti1es5 .!e entrepreneur will !a1e to construct new ser1ices product and ideas for m/ #usiness5 As t!e entrepreneur !e foresees an/ potential opportunities of making profit and aims for it5
TYPE OF PRODUCTION
.!e #usiness will #e in1ol1ed in .ertiar/ production5 .!is is w!ere t!e #usiness will offer ser1ices5 .!e #usiness will pro1ide ser1ices suc! as deli1er/ of t!e food t!at will #e pro1ided5
LEVELS OF PRODUCTION
.!e le1el of production t!e #usiness will engage in is Domestic Production5 .!is will #e predominantl/ w!en e1er/t!ing t!at is produced is local @in our countr/5 .!is particular le1el of production t!at will #e carried out #/ t!e #usiness does not in1ol1e an/ imports or e'ports from or to foreign countries5
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QUALITY CONTROL MEASURES
.wo e'amples of Fualit/ control measures t!e #usiness will carr/ out are= •
•
.!e use of deepfreeEe5 .!is will ensure t!at t!e meat products are properl/ stored in order to pre1ent spoilage5 Anot!er could #e #/ keeping an update of products wit! e'pir/ dates5 .!e #usiness will ensure t!at products are not e'pired #efore it is used5
USE OF THE TECHNOLOGY
.wo t/pes of tec!nolog/ w!ic! will #e used in t!e #usiness are= Dis!was!ing Mac!ines= .!is will #e used to was! t!e dis!es in one go5 .!is will allow more people to #e preparing food t!an was!ing dis!es5 Also it makes work easier and it gets t!e work done faster t!an t!e emplo/ees would5 Sto1e and <1en= .!is will #e used to prepare #e used is +lectric !ence t!e used of lig!ters or matc!es will not #e needed5 Deep &reeEe= .!is will #e used to stored meat products in order to preser1e t!em5
LINKAGE
&orward and Backward linkage t!at will #e in t!e #usiness
Backward Linkage
Meat &actor/
&orward Linkage
M/ *estaurant @Bu/s meat from factor/
)ustomers
@)ook meat for customers
.!e linkage s!own a#o1e will #enefit t!e #usiness #ecause it is muc! c!eaper to #u/ in #ulk from t!e factor/5 Also to maintain a farm in order to produce our own meat would #e 1er/ e'pensi1e5 ;ence it is reall/ #eneficial #ecause we can get t!e meat c!eaper in #ulks from t!e meat factor/5
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POTENTIAL FOR GROWTH
@+'ternall/
.!e entrepreneur will in1est strategies w!ic! will in1ol1e reconstructing t!e inside of t!e restaurant #/ e'panding t!e dining area kitc!en and #at!rooms5 Also !e get t!e #usiness to #e a franc!ise !ence t!e greater t!e name and income of t!e compan/ will #e5
GOVERNMENT REGULATIONS
.!e entrepreneur will ensure t!at all emplo/ees !a1e a 1alid food !andlers permit w!ic! must #e renewed w!en reFuired #/ t!e law5
.!e #usiness must #e legall/ license to operate #efore it can #e officiall/ opened or carr/ out an/ operations5 .!is also consists of #eing passed #/ a ;ealt! Inspector5 .!e !ealt! inspector !as to c!eck #ot! t!e !/giene of t!e en1ironment and t!e emplo/ees5 .!ese are two regulations t!at can !a1e impact on t!e restaurant5 .!is can eit!er positi1e or negati1e5 In t!e case of !ealt! inspection railing more t!an t!e period of time gi1en t!e #usiness will #e forced to s!ut down5 Also if t!e inspector realiEes t!at t!e food !andler s permit is not up to date t!e #usiness will #e forced to s!ut down until it is updated5 ;owe1er if t!e #usiness passed #ot! test t!e #usiness could #e promoted and t!at will allowed t!e #usiness name to get popular5
ETHICAL ISSUES
+t!ical issues are merel/ guidelines or reminders of !ow #usinesses s!ould treat t!eir disposals5
+t!ical Issues w!ic! are related to production in t!e #usiness are transactions #etween t!e organiEation and t!e en1ironment t!at leads to pollution glo#al warming increase in water to'icit/ and diminis!ing natural resources5 .!is will affect t!e #usiness in a positi1e wa/5 It !elps t!e #usiness to sta/ in line wit! !ow we deal wit! our waste5 .!e wa/ in w!ic! t!e #usiness disposes its waste could cause pollution and glo#al warming is !armful to our en1ironment5
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