This report presents the business plan of Shwe Kaung for 2021, including the profile, vision, mission, objectives, and PESTLE analysis. It covers topics such as management, leadership, and controlling methods of Shwe Kaung. The report provides recommendations for improvement.
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Assignment front sheet Learner nameAssessor name Date issuedCompletion dateSubmitted on QualificationUnit number and title Edexcel BTEC Level 5HND Diploma in BusinessTerm 1 Introduction to Management Assignment titleFoundation studies In this assessment you will have opportunities to provide evidence against the following criteria. Indicate the page numbers where the evidence can be found. Criteria referenc e To achieve the criteria the evidence must show that the student is able to: Task no.Evidence P1 Explain appropriate description of management role in today’s organization with SWOT and PETLE analysis, produce vision, mission and objectives, organizational structure and suitable leadership style and controlling method for a selected organization. 213-18 P2 Explain the various elements of marketing process and develop market segmentation criteria, targeting strategy, positioning method and marketing mix for a selected organization. 219-21 P3 Apply Harvard Style Referencing style with acceptable presentation format which is suitable for the leaders323-25 Learner declaration I certify that the work submitted for this assignment is my own and research sources are fully acknowledge Learner signature: Date:
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Business plan of Shwe Kaung for 2021 Prepared by: business developing team Prepared for: Managing Director Date of submission: 5.01.2020 Executive Summary
Shwe Kaung is the one of the oldest hot pot shop in Yangon. Shwe Kaung has been open for more than a decade. It has built a good reputation in past decade and Shwe Kaung has a lot of loyal and regular customers. This report is divided into three parts, introduction, discussion and conclusion. In discussion this report covered management, leadership, PESTLE, SWOT, STP, 7Ps and controlling methods of Shwe Kaung. In conclusion and recommendation this report give ideas to what Shwe Kaung can do to improve.
Table of Contents 1 Introduction....................................................................................................................7 2. Management and Leadership Fundamentals..................................................................8 2.1 Management................................................................................................................8 2.2 Leadership..................................................................................................................11 3. Business Plan of Shwe Kaung........................................................................................13 3.1 Profile, vision, mission and objectives of Shwe Kaung.................................................13 3.2 PESTLE........................................................................................................................13 3.3 SWOT analysis............................................................................................................15 3.6 Organizational Structure.............................................................................................16 3.7 Leadership Styles........................................................................................................17 3.6 Controlling..................................................................................................................18 3.4 STP.............................................................................................................................19 3.5 Marketing Mix............................................................................................................21 4. Conclusion....................................................................................................................23 5. Recommendations........................................................................................................24 References list..................................................................................................................25 Works Cited.....................................................................................................................25
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1 Introduction BusinessreportforShweKaungincludesthreeparts,introduction,discussionand conclusion. The purpose of this report is to present the business plan of Shwe Kaung to Managing Director. In this business report, PESTLE and SWOT analysis are explained carefully along with STP and 7ps. This report is solely focused on Yangon market, 2021 only. The information that are collected for this report are from textbooks, websites and interviews.
2. Management and Leadership Fundamentals 2.1 Management Management is what managers do in the simplest way of explaining. Management is considered as working as a team with authorized roles. Management means overseeing and coordinating the work of subordinates so that it is done effectively and efficiently.(Robbins & Coulter, 2012). Efficiency and effectiveness is a fundamental part of a successful business. Efficiency is getting the best output with the least input. It requires using little resources as much as we can to reduce waste(Robbins & Coulter, 2012). “It’s often referred to as “doing things right”—that is, not wasting resources”(Robbins & Coulter, 2012, p. 8).According to Robbins & Coulter (2012), just being efficient is not enough for the organization/team. It has to be effective. Effectiveness is known as “doing the right thing” which will help the organization to reach its goal at the end of the day. “Efficiency is concerned with the meansof getting things done, effectiveness is concerned with the ends”(Robbins & Coulter, 2012, p. 8). POLC (planning, organizing, leading and controlling) best means of a manager’s job. Planning issetting goals, developing objectives to achieve those goals and drawing up integration and collaboration plans(Robbins & Coulter, 2012).Organizing is as manager’s plan, they decide what tasks should be performed, who should execute them, how the tasks should be organized, who should report to whom and where decisions should be made(Robbins & Coulter, 2012).Leading role is when managers inspire employees, help resolve workgroup disputes, influence individuals or teams while they work, choose the most efficient channel of communication, or deal with employee behavior issues in any way, they lead(Robbins & Coulter, 2012).Controlling is when (planning), tasks and structural arrangements put in place (organization), and hired, trained, and motivated (leading) people need to be assessed as to whether things are going as planned(Robbins & Coulter, 2012).
Managers play essential parts in the organization/company. The manager is someone who leads, coordinate and oversees the team(Robbins & Coulter, 2012).Managers are unbiased or patient when they are trying to achieve their goals(Mullins, 2010).There are two types of the manager if you divided the manager triangle in vertically and horizontally. Vertical managers, known as white-collar workers for overseeing and leading the work of others. There are 3 types of managers vertically. First-line manager, middle manager, and top-line manager. The first line manager is someone who leads and organizes non-managerial employees. Middle managers manage the work between first-line managers and top level. Middle managers have titles such as store leader and regional leader(Robbins & Coulter, 2012).Top managers are in charge of important tasks such as making decisions related to the organization. Top managers are executive vice president, president, and chief executive officers.Horizontal managers, known as blue-collar workers for involving directly in the process of production and providing services. There are two types known as a line manager and staff manager. The line manager has always been involved in managing human resources and involves during production such as giving customer services and marketing. The staff manager helps the line manager and finance. They do not make decisions for cooperation. There are three types of managerial skills. Diagram 1: Prepared based on Robbins & Coulter(2012) Technical skills are the job-specific knowledge and techniques required to perform job tasks proficiently. These skills tend to be more important for first-line managers because they are
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usually managers of workers who use tools and techniques to generate the goods of the organization or to support clients of the organization(Robbins & Coulter, 2012).Human skills which include the ability to work well with other individuals as well as in a group. Because all managers deal with people, such skills are equally important for all management levels. Managers with good human skills get the best out of their people. They know how to communicate, motivate, lead, and inspire enthusiasm and trust(Robbins & Coulter, 2012). Conceptual skills are used by managers to think about abstract and complex situations and to conceptualize them. Using these skills, managers see the organization as a whole, understand the relationships among various subunits, and visualize how the organization fits into its broader environment. These skills are most important to top managers(Robbins & Coulter, 2012). There are three types of managerial roles.“Theinterpersonal rolesare ones that involve people (subordinates and persons out- side the organization) and other duties that are ceremonial and symbolic in nature. The three interpersonal roles include figurehead, leader, and liaison”(Robbins & Coulter, 2012, p. 10).“Theinformational rolesinvolve collecting, receiving, and disseminating information. The three informational roles include monitor, disseminator, and spokesperson”(Robbins & Coulter, 2012, p. 10).“Thedecisional roles entailmakingdecisionsorchoices.Thefourdecisionalrolesincludeentrepreneur, disturbance handler, resource allocator, and negotiator”(Robbins & Coulter, 2012, p. 10). According to, Robbins & Coulter (2012), a leader is someone who can encourage and influence others to achieve goals that were set. 2.2 Leadership Leadership is what leader and manager do. Leadership is encouraging and guiding the employees to reach the goal that are set from the organization(Robbins & Coulter, 2012). A good team leader is very important for the business to be successful and organized.There are three types of leadership styles to control and oversee the organization. It includes autocratic leadership styles, democratic leadership styles, and laissez-faire leadership styles. The autocratic leadership style is not letting the employees involve in decision making. The democratic leadership style is letting the employees involve in decision making and use
feedback to coach employees. The laisses-faire leadership style is letting the employees do the work in ways they want(Robbins & Coulter, 2012). These are the advantages and disadvantages of autocratic leadership styles. An autocratic leadership style can speed up the work of the organization. It helps the employees to see the goal that is set by the company. On the other hand, the work can get boring since employees are not able to voice their ideas to the company. It can demotivate the employees. Demotivated employees can lead to unhappy employees which lead again to leaving the company. The retention rate will go down. The advantages of democratic leadership styles are - it allows the employees to share their ideas openly. It will also make employees feel wanted and appreciated. Employees will be able to see things from different points of view and make a suggestion. The disadvantage of the democratic leadership style is that negative emotions can happen between employees for having different opinions on things. It can also take a long time to make a decision and it is not guaranteed to have a strong plan. The laisses-faire leadership is, “the laissez-faire style leader let the group make decisions and complete the work in whatever way it saw fit”(Robbins & Coulter, 2012, p. 462). There are advantages and disadvantages of laisse-faire leadership style. Advantages are it allows the organization to know the skill of the employees and it gives employees the chance to prove themselves. It is an opportunity for the organization to know future leaders. Disadvantages are employees might take advantage of the leadership style and overuse the power they currently have. It can affect the chain of command if the leader does not have control over the employees. Here are some of the skills that a good leader needs to have, Responsibility A leader needs to take responsibility for his/her subordinate’s errors and mistakes. He/she is responsible for both the successes and failures of the team/company. Being a responsible and reliable person is one of the most needed skills for a good leader. Attitude
In the working environment a good and positive attitude is very much needed. Leader has to be a good listener and need to have an optimistic mindset in order to deal with difficulties in the work area. It helps the leader to create a good vibe between employees and a leader. Motivation A good leader need to motivate his/her team members to be more creative and productive with the work they are assigned to. A good motivator can make the employee’s tasks more enjoyable and employees will feel like they can achieve greater tasks in the future which will benefit for the company. Feedback Accepting feedbacks from team members can give a chance for a leader to reflect and see what is needed to achieve the goal that are set and improve himself/herself. Patience In order to achieve great things patience is the key. Being patient can avoid errors and mistakes throughout the tasks. It will help to make healthy decisions for the organization. 3. Business Plan of Shwe Kaung 3.1 Profile, vision, mission and objectives of Shwe Kaung Shwe Kaung was founded in 2003 by U Sein Win who is still the CEO of Shwe Kaung. Currently, Shwe Kaung has around 400 employees, approximately 90 per shop and it has 4 branches. Shwe Kaung is one of the most well-known hot pot restaurants in Yangon. It was also one of the early shops that started the hot pot business. Shwe Kaung provides service and it is in the food and beverage industry. Shwe Kaung's vision is “to become the most well-known hot pot restaurant in Myanmar”. Shwe Kaung's mission is to serve our customers with great care, to provide our customers with innovative services and food, to become environmentally friendly and to offer more organic products to our customers. Currently, we have 4 objectives. Firstly, to increase the brand awareness rate to 85% in 2021
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by using social marketing such as inviting food bloggers to review new products and offer promotion and discounts through Facebook and websites, secondly, to increase the net profit margin from 70% to 85% in 2021 by introducing three new products that will attract more customers, thirdly, to increase the operational effectiveness rate from 70% to 85% in 2021 by using tighter cost management such as controlling the electric bill and cutting off unnecessary costs and lastly, to increase Shwe Kaung’s employee retention rate from 70% in 2019 to 85% through better reward system that motivate employees. 3.2 PESTLE PESTLE (political, economic, social, legal and environmental factors) analysis gives you an overviewofthesituationyourbusinessmightbein.PESTLEprovidesadeeper understanding of the business, alertness to threats and ways to know the opportunities. Political factor Political factor includes taxation. Restaurants have to pay a 5% government commercial tax. Restaurants also have to pay alcohol taxes and Shwe Kaung offers alcohol to the customers. “The tax rate will increase based on alcohol liters. Taxes will be lived on 60 percent of one- liter value when the price of alcohol is Ks-29,001 and above per liter. In the Union Taxation Law 2018, the tax rate is Ks-91 when the one-liter price is Ks-750. Taxes will be lived on 60 percent of one-liter value when the price of alcohol is Ks-26,001 and above per liter”(Thiha, 2018). The taxation will be taken from the business profit thus less profit for the business. There is also an upcoming election in 2020 and it will affect the stability of the country. Political stability harms the money and safety of the country. It will make people think about the way they spend their money which means they will think twice about spending money on unnecessary stuff. Economic factor Economic Factorinclude GDP and inflation rate. MyanmarGDP grew 6.8% in 2018 compared to last year(Bank, 2019).Increasing GDP means more income which increases the number of people spending more money on food. It is a positive impact on the business. Business can gain more profit than usual. Inflation rate increases by 2.3% than in 2017
(Bank, 2019). Therising inflation rate means raw material prices will go up. It will increase the costs of Shwe Kaung. It is a negative impact on the business. Social Factor Social Factor include income and lifestyles. Income inequality is on the rise in Myanmar. It is a negative impact on the business. Shwe Kaung will have to decide which social class to serve and sudden changes in pricing can lose customers. Customers has so many shops to choose from in nowadays. Shwe Kaung has to take care of regular users and potential users. In this social media world, the majority of the human race uses social media. People are always keeping an eye on what famous bloggers posts,“Facebook is a dominant force in the country, people don't feel incentivized to look for other resources”(Hynes, 2017).Shwe Kaung should take advantage of this situation and invite food bloggers to review their new products. It can have a positive impact on the business. Technology factor In this modern world, everything is technology. Using a tablet to take orders from the customers will make it easier for the employees to keep track of the order and use less paper. It will reduce the time of writing down orders and reporting it back to the kitchen. Be active on social media. Technology is the best way to promote business. Customers can call ahead and book during peak hours. It will strengthen the relationship between the customer and the business. Being active on social media and websites can attract more potential customers. Shwe Kaung has more advantages since it is one of the oldest and well known hot pot restaurants in Yangon. Legal factor Employee wages went up to 4800 kyats in 2019(Htwe, 2018). It affectsboth parties. It will motivate the employees to work harder. Wages play as one of the biggest motivation factors. On the other hand, it has a negative impact on the organization. It might force the organization to let go of some of the employees. The working hour has changed up to 8 hours a day, 44 hours a week in Myanmar(Chau, 2017). It has a positive impact on the business. More working hours means more work done for restaurants. It will affect the organization in a positive way.
Environmental factor Environmental Factor in 2020, the world has been dealing with coronavirus and people are afraid to go out. It is contagious and deadly thus people has been avoiding crowded places and restaurants. It causes a big negative impact on the business. Restaurants should become more environmentally friendly for the cause of the planet and for customers. Shwe Kaung should use reusable packaging. Using the excess amount of plastic can affect the health of the customer. It will have a positive point of view from the consumers and from the public. We can raise awareness for “say no to plastic” by holding the campaign. 3.3 SWOT analysis This study of strengths, weaknesses, opportunities and threats (SWOT) analysis has been carried on as the base study of this project on Business plan of Shwe Kaung for 2021. Figure 1: Prepared based on(Kolter & Armstrong, 2012) From SWOT analysis, Shwe Kaung has a strong brand awareness and it is affordable. Shwe Kaung has 4 branches in the city. Shwe Kaung has been unable to come up with new products and Shwe Kaung is not available for Muslims. Shwe Kaung need to improve on their slow and weak service. New technology has become available and it is useful for Shwe Strengths (S) S1: strong brand awareness S2: has 4 branches in the city S3: affordable Weaknesses (W) W1: unable to come up with new products W2: products not available for muslims W3: slow and weak services Opportunities (O) O1: new technology becoming available O2: Myanmar GDP grew 6.8% in 2018 O3: working hours went up in previous year Threats (T) T1: employees daily wages went up to 4800 kyats T2: new competitors T3: upcoming election in 2020 SWOT
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Kaung to improve their brand image. Myanmar GDP rate have gone up to 6.8% in 2018 and it is a good opportunity for Shwe Kaung, business wise. Working hour have gone up in previous year to 8 hours a day, 44 hours a week legally. Shwe Kaung has been facing with many new competitors. Employees daily wages have gone up to 4800 kyats and it is both opportunity and a threat for Shwe Kaung. Upcoming election is the biggest threat for Shwe Kaung at the moment. Political instability can affect the economic system greatly. 3.6 Organizational Structure Organizational Structure is essential for the organization and it helps the business to stay organized. Leaders will be able to know the flow of the communication steps. It helps to understand how to run the business and who report to whom. It has a good impact on long term planning. The structure will help managers understand their employees more. Chart 2: Organizational Structure prepared and based on (Shwe Kaung, 2020) Shwe Kaung’s work specialization is low since Shwe Kaung is self-serving restaurant. Shwe Kaung has 4 branches thus departmentalization is geographical. Chain of command is flat according to the organizational structure. Span of control is wide because GM supervise
many employees. Centralization is high because upper level of the organization makes most of the decisions for the business. 3.7 Leadership Styles There are three types of leadership styles in the working field. They are autocratic leadership styles, democraticleadership styleandlaissez-faireleadership style. “The autocratic style described a leader who dictated work methods, made unilateral decisions, and limited employee participation. The democratic style described a leader who involved employees in decision making, delegated authority, and used feedback as an opportunity for coaching employees. Finally, the laissez-faire style leader let the group make decisions and complete the work in whatever way it saw fit”(Robbins & Coulter, 2012, p. 462). The leadership styles of Shwe Kaung depends on the situation. Shwe Kaung uses autocratic leadership style while managing non-managerial employees such as cleaners and security guards. Democratic leadership style is used when managing employees such as waiters and kitchen staff. Using democratic leadership style on employees can make them feel wanted and included. Laisses-faire leadership is used when managing managerial employees. Letting the managers decide on what they want to do in order to achieve the goal that is set by the organization can inspire new ideas for the restaurants. 3.6 Controlling Controlling is the final step of POLC and it helps to achieve the goal that were set in the beginning of time by comparing the expectation and reality(Robbins & Coulter, 2012). There are three types of control methods which are feedforward, concurrent and feedback control.Feedforward is to try and prevents the problems before happening and it is to improve the organization (Robbins & Coulter, 2012). It involves service and employee training, switching up to better suppliers, controlling the quality of the ingredients that are used, doing a regular check on the shop and controlling the quality of food that is served. Concurrent control is taking action during the process of production on daily tasks (Robbins & Coulter, 2012). “Another term for it ismanagement bywalking around, which is when a
manager is in the work area interacting directly with employees” (Robbins & Coulter, 2012, p. 494). It involves putting up CCTV, hiring security guards, security check before entering the restaurant, having a cleaner on duty, having a queuing system to reduce crowded lines in the restaurant and having a sign or direction shown. Feedback control takes place after the activity is done (Robbins & Coulter, 2012). Feedback control is used back on feedforward control. Feedback control involves post-survey from the customer, taking the electric bill and costs of the shop into account, employee satisfaction rate and solve problems. Diagram 2: Prepared based on(Robbins & Coulter, 2012) 3.4 STP Segmentation Market segmentation is an effort to increase a company’s precision marketing. It has four parts, geographic, demographic, geographic and behavioral. Table 1: Segmentation for Shwe Kaung Geographic CityYangon DensityUrban ClimateTropical Feedfoward control concurrent control feedback control
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Demographic Age5 to above 60 Genderboth genders Family sizeall types of groups Income$300 and above ReligionCatholic, Protestant, Hindu, Buddhist GenerationBaby boomer, Generation X, Millennial Psychographic Social classMiddle class and upper class Personalityoutgoing, sociable Behavioral Occasionsoccasional holiday, seasonal Benefitsquality, service, affordable User statusex-user, first-time user, regular user User ratesmedium user, heavy user Loyalty ratesmedium Source: Prepare and based on Mullins (2012) For geographic segment, Shwe Kaung focus on the city area. For demographic segment, Shwe Kaung focus on age from 5 years to over 50 years old. Shwe Kaung is available for all types of family size and also available for Catholic, Buddhist, Hindu and Protestant. For psychographic segment, Shwe Kaung mainly focus on outgoing and sociable middle class and upper class. For behavioral segment, Shwe Kaung offers promotion during occasional holiday and seasonal. Shwe Kaung loyalty rates is medium. Targeting
Deciding a targeting method is important for the business. Shwe Kaung uses differentiated method. It offers various kind of services to customers. For those who are vegetarians, Shwe Kaung offers special soups without meat in it. For kids, Shwe Kaung provide food that are easy to eat. Positioning Positioning is the way the company’s product occupies in consumer’s mind relative to competitor’s product.In Table 1: Positioning map of Shwe Kaung, you can see that Shwe Kaung has many great competitors for example, Shwe Kaung current biggest threats are Shwe Lar and Beauty in the pot. Shwe Lar has many branches in the Yangon and has a big market share. Beauty in the pot is currently one of the most famous hot pot restaurants in Yangon and it has superior technology to satisfies customers. Table 1: Positioning map of Shwe Kaung 3.5 Marketing Mix ShweKaungusesallmarketingmix.7psisanexcellentmarketingtacticsforthe organization. It is fundamental for the business. By focusing on these tactics Shwe Kaung can improve a lot. Product
Shwe Kaung’s main dishes include meat and seafood. Shwe Kaung offers various type of good quality meat and seafood for the customers to choose from. Servicing delicious, quality food will give a customer a chance to return to the restaurant or recommend it to friends and family. Shwe Kaung is famous for its soups. Shwe Kaung has good facilities and updated technology such as providing Wi-Fi service for the customers. Price Shwe Kaung pricing strategy is based on competitive pricing. Shwe Kaung has so many rising competitors in past year. Shwe Kaung has lost many customers due to the cause of it. In order to get back ex-users and potential users, it offers a variety of discounts during mon- soon seasons and occasional holiday. Shwe Kaung mainly focus on two social classes, upper and middle class. Shwe Kaung’s products are affordable with reasonable pricing. Place Shwe Kaung uses selective distribution strategy. It allows Shwe Kaung to reach more customers. Customers will be able to choose the location they want to go. It will be easier for the customers since Shwe Kaung has 4 branches in the city. Shwe Kaung provide transportation for the employees and staff. The ferry transportation is provided for the employees to avoid any unnecessary inconvenience of the employees. Promotion Shwe Kaung uses sales promotion, social media, using vouchers to make membership card and birthday discounts. Shwe Kaung posts the latest menus on their websites and social media such as Facebook along with the price. Shwe Kaung advertise the restaurant through radio and Facebook. Process Employees help customers with carrying the dishes to the table. Employees make sure that the orders are correct. Shwe Kaung has put up directions and signs inside the shop. Shwe Kaung provide food and service in fast period. Shwe Kaung accept visa card for the billing system. Shwe Kaung does not offer delivery service.
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People Shwe Kaung provides their staffs with practical training, inspiration, activities and scheduled programs to keep them organized. Shwe Kaung reward employees for their hard work by giving bonus at the end of the year, choosing the best employee of the month to boost their work motivation and allowing them to take holidays from the work. Physical evidence For physical evidence, Shwe Kaung’s employees wear matching uniforms. Shwe Kaung has many seating in order to avoid over-crowding. The facility and decoration designs are updated. Shwe Kaung has air condonation rooms. Shwe Kaung a strong eye-catching logo. 4. Conclusion In conclusion, Shwe Kaung has been one of the most successful hot pot restaurant in Yangon. It has been controlling its food quality since the beginning while providing for different customer segments such as vegetarians and for kids as well. However, Shwe Kaung needs to come up with new innovative recipe and needs to open more shop in Yangon and around Myanmar. 5. Recommendations According to PESTLE and SWOT analysis, there are a few things that Shwe Kaung can improve. Shwe Kaung should use advantage of having a strong base of regular customers by improving the products and the shop. Shwe Kaung should open more branches not only in Yangon but around Myanmar such as Mandalay and Nay Pyi Daw. Shwe Kaung must come up with creative ideas for the restaurants and food in order to keep up with rising competitors such as Beauty in the pot and Shwe Lar. Shwe Kaung has to improve their customer servicing since it has been receiving bad reviews from the customers. Shwe Kaung can promote the shop better in future with the help of STP and 7ps.
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