LUCICA ELENA CIOCEA MBAAR: Vivacity Restaurant Business Report

This report provides a comprehensive analysis of Vivacity, an organic restaurant in East London, focusing on its business processes, objectives, and planning strategies. Task 1 examines the restaurant's profile, identifies key functions (financial, human resources, marketing, and operations), and outlines short-term objectives. It also explores two processes used at the restaurant, utilizing process maps and system analysis techniques. Task 2 delves into the planning process, explaining its need and utilizing a Gantt chart to highlight key steps. It also discusses potential limiting factors and resource constraints. Task 4 addresses policies and procedures, summarizing health and safety legislation and developing a checklist of key risk factors. The report aims to provide a detailed overview of Vivacity's operations, challenges, and potential improvements, offering insights into its business performance and strategic planning.

LUCICA ELENA CIOCEA MBAAR
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Contents
Task-1 Understand the importance of business processes in delivering outcomes based upon business
goals and objectives.....................................................................................................................................3
Introduction.............................................................................................................................................3
1.1 Provide a short profile of the restaurant and identify and explain the different functions?............3
1.2 Short terms objective of the functions?..........................................................................................4
1.3 Two process used at the restaurant................................................................................................7
Conclusion...............................................................................................................................................9
References.................................................................................................................................................10
Task-2........................................................................................................................................................11
Business memo......................................................................................................................................11
2.1 Explain the need of planning process...........................................................................................11
2.2 Gantt chart highlights the key steps involved in planning process...............................................11
2.3: Explain how potential limiting factors and scarce resources might impact upon achieving the
output of the Gantt chart....................................................................................................................13
Conclusion.........................................................................................................................................14
References.................................................................................................................................................14
Task-4 Policies and procedure...................................................................................................................15
4.1: Highlight and briefly summaries key health and safety legislation affecting the restaurant?......15
4.2: Develop a check list / audit of key risk factors that might affect the restaurant?........................16
References.................................................................................................................................................19
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Task-1 Understand the importance of business processes in delivering outcomes based
upon business goals and objectives.
Introduction
This report is comprised with the several steps and process system in which current and
future situation of Vivacity is an organic restaurant based in trendy east London will be taken
into consideration. This evolution will be made with the help of given intent and working
experiences of the organization in London. In addition to this it will be observed that local
people of the London are very fond of having foods accompanied with high nutrients and other
required intents at large. In this report we will be sharing Vivacity structure program and its
working style which is proved to be very much help in grasping more customers in the given
restaurant market segment.
In this report it is being given that Vivacity organic restaurant based in trendy east London is
having an effective business offering of foods and beverages to the local people. There are
various foods and other things are offered by the restaurant with the high quality of intents and
nutrients with a view to take care local people health and safety measures at large.
1.1 Provide a short profile of the restaurant and identify and explain the different
functions?
Vivacity organic restaurant is a high quality offering food chain that is based in trendy
east London which is accompanied with the space availability of 50 seats and offering organic
foods, vegetarians and non alcoholics beverages to all class of people either families and
individual at large. In addition to this other information would be that Vivacity organic restaurant
is opening from Tuesday to Sunday and Monday is taken as a off for the organization working
system. In brief opening hours of the business is Thursday 11:00 to 23:00, on Friday & Saturday
the same timing will be changed to 11:00 to 18:00. But with the given scenario it is observed that
Vivacity organic restaurant is not running its business very effectively as in the peak time of the
business diner tables could be seen empty as other rivals in the same market segment are offering
best and effective deals to the consumers. Vivacity organic restaurant has used several steps
such as cutting the budget on certified foods and offering less cost involved foods with high
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quality. In addition to this employees and other required persons are imparted high level of
training with a view to achieve organization goals and objective in effective manner. Vivacity
organic restaurant based in trendy east London has also adopted several marketing mix program
and other cost effective strategy so that rivals business market could be captured with newly
ideated strategies in selective manner. Othersafety and legal issues are also handled by the top
management with high care and due diligence so that consumers creditability could be increased
with the offeredproduct in the market.
1.2 Short terms objective of the functions?
Vivacity organic restaurant based in trendy east London has been taking several
processes functioning with a view to achieve more effective business life cycle of the restaurant
business. There are following functional chains are given for the effective management of
severalfunctions the Vivacity organic restaurant (Food Quality and Preference Awards", 2015).
Functions:
 Financial functions
 Human resource management
 Marketing and sales
 Operational activities
These are the major operations of Vivacity restaurant which needs proper emphasis so
that organizational aim could be attained. These functions are required to be carried out in the
way through which customer satisfaction aspects could be encouraged.
 Financial functions of Vivacity restaurant is being managed by financial department
which also ensures optimum use of all the resources. At the same time, financial
department also makes budget on the basis of which all the activities are being regulated.
 Human Resource department of Vivacity restaurant is involved in formulating numerous
strategies so that all the human possessions can play their roles and responsibilities in the
best possible manner.
 Marketing and sales department of Vivacity restaurant is entitled to sell the products to
the consumers; hence they develop appropriate strategies for service provision.
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 Operational department of Vivacity restaurant is required to carry out all the operations
in such a manner that it can aid in managing all the activities starting from
manufacturing to distribution.
Basis Particulars Process involved in
the functional
activities
Problems identified
Operation functions This is concerned
with the development
of nutrients foods for
the family and
children at large. The
restaurant has variety
of things to offer;
hence it can be
considered as a
family restaurant.
Thus, it has also
targeted young
people, older people
and children.
Backing foods and
meals for the
customers
Design and prepare
effective working
value chain activities
in the process system.
It has been identified
that Vivacity has
been experiencing
problems as the
business has many
competitors working
in the same market
segment. They also
offer variety of
quality products and
services.
Marketing
department
In this work process
Vivacity organic
restaurant has been
developing an
effective marketing
mix considering all
the product, people
and place.
Creation of effective
sales plans
Developing a
promotional mix
Effective
communication with
Not satisfied with
consumer’s choice of
action.
No cost effective
food offering.
Lack of
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the clients with
proper due diligence.
communication
between staffs and
clients.
Finance functions Comprised of
procuring and
arranging financial
resource for the
different value chain
activities of the
business. For istance-
appropriate allocation
in financial
department is
essential since that
would assist in
managing optimum
allocation of
resources.
Viability of resources
for payrolls, wages
and other required
machines and plants
for the production of
foods.
Recording and
keeping of client’s
information and,
Vivacity organic
restaurant has been
developing an
effective auditing
process system for
the development of
true and fair financial
records of the
business.
Lack of expertise in
the preparation of the
accounts
Using non effective
accounting software
tools for recording
and keeping of
records. Here, non
effective means that
tools which cannot
assist the business
entity to conduct the
proceedings of
accounting. Thus, in
that context only
feasible and
appropriate tools
should be utilized.
Human resources
management
IN this process
system requirement
of employee and their
management will be
Training of staff
members
Developing soft skills
Employees feel low
when there is no
customer in the
restaurant. This
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taken into
consideration
Other plans such as
training and
recruitment are the
basis concern in this
functional program.
in employee in order
to effectively
handling of clients.
brings a sense of
demotivation among
the employees as they
think that they are not
capable in delivering
quality services to the
potential end users.
Thus, this also
depicts that poor
customer service is
yet another reason
that leads to
decreased customers
on the hotel. Hence,
HR department must
also emphasize on
encouraging and
motivating the
employees for
retention purpose.
Short terms objective of the several functions of the business
Aim
The main aim of Vivacity organic restaurant is to deliver prominent and high quality food
services to the customers. The restaurant also delivers different types of food services to the
customers so that brand image of the entity could be enhanced. Therefore, in order to attain the
business objectives, Vivacity hotel needs to undergo with all the essential business functions.
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Objectives
 To deliver quality services to the customers
 To ensure high degree of customer satisfaction and retention
 To expand the product line through the existing operations.
Operation objectives - Vivacity organic restaurant based in trendy east London is having
effective operations plans which are concerned with several value chain activities. The main
objective of operational activities are making cost effective value chains and reducing cost of the
production. In addition to this other objects are reducing the possibilities of wastages in the
production and produce healthy and safety foods (Ryder, et. Al., 2010).
Marketing objectives- it is concerned with providing best effective foods and meals to clients as
compared to other rivals in the market. In addition to this Vivacity organic restaurant have been
planning to develop a customized products with a view to develop effective and healthy foods
and meals to clients. In addition to these marketing plans of Vivacity organic restaurant has been
show casing several strategies and marketing mix to make lucrative deals to fetch more
customers in the market.
Finance functions- In this Vivacity organic restaurant finance department has been making
consistent efforts to reduce the cost of capital as reducing the cost of capital will
simultaneouslyresults into less production cost of foods and meals offered to customers.
Human resources- Vivacity organic restaurant has plan to make arrangement of training center
for the staff members so that organizations working effectiveness could be increased. In addition
to this training program are consisted with developing soft skills in handling clients and making
effective communicating center (Sevenich, et. Al., 2014).
Smart goals of Vivacity organic restaurant
S- Specific- Improve deliveries services by decreasing the amount of time customer have to wait
for delivery.
M- Measure- Measure-The performance of the company based on the sales and customer call
backs to check satisfactions.
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R- Realistic- Company has to make changes in its services delivery time and provide realistic
changes in quality of services to make better delivery system.
T- Time bound- Vivacity organic restaurant has planned to increase its market share to 15 %
within 2 years. However, top management has also proposed a plan to acquire new supply chain
management to make effective changes in its business functioning.
1.3 Two process used at the restaurant
There is several process systems is being used byVivacity organic restaurant for the effective
working of the value chain activities. Job process level, transport and placing orders with
vendors. These two processes could be used with the helpedIntelprocess flow chart and system
analysis mapping technique (Harvey and et. al., 2013).
Level of performance System analysis process Map
technique
Work typed
Vivacity organic restaurant
process system
Nexus between all types of
process system of the
organization working.
Placing orders with vendors as
per the clients demand and
choice of action in placing
orders.
Process Using acreditable functional
process map.
Value chain activitiesengaged
in fulfilling demands and
needs to customers at large in
Vivacity organic restaurant.
Works Using Intel works flow chart
to determine the effectiveness.
Bifurcation in the healthy and
non-healthy foods and giving
rating with the safety measure
involved in foods and meals.
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With the help of this above table we could easily identify the usefulness and productquality
offered in the given market segment. In addition to this performance measure of the several value
chain activities ofVivacity organic restaurant could also be taken into consideration.
Figure 1: Process map
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ProperidentificationofbusinessactivitiesIdentificationofbusinessresourcesSchedulingalltheactivitiesDelegatingrolesandresponsibilitiestotheemployees

System analysis process mapping chart
Symbol Particulars
Showcase several
activities involved in
Transport activities
of Vivacity organic
restaurant are
consisted with
movement of goods
and stuffs.
Storage of foods and
meals for the clients.
Inspection activities
to check the safety
measures.
Swim line Diagram
Symbol Particulars
Comprised of all
activities of value
chain activities
Performance level of
input and output
Decision
effectiveness taken
by the top
management of
Vivacity organic
restaurant.
Direction of flow.
In order to make effective process system Vivacity organic restaurant should adoptIntel
process flow chart so that proper working channel could be established for the betterment of the
quality and health safety measures of the food product.
System analysis Process flow chart- It is the usual invitation for formal meeting with holding
companies. This chart provides a systematic process framework for the functioning of the
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organization in restaurant business. This process establishes automation in the business
functioning either in supply chain management, logistics works and operational activities.
Swim line chart- creation of customer satisfaction survey program to identify the client’s needs
and demand in the restaurant business.
Ideally company should use swim line chart for better functioning of restaurant business but
using of System analysis process mapping will results into automation in various set of activities
and will help Vivacity organic restaurant to accomplish set of goals and objectives.
Conclusion
Now with the last words there will the conclusion of this report that all the different process
system is very critically important for the quality check of the foods and meals of the Vivacity
organic restaurant.
References
 "Colour measurements by computer vision for food quality control – A review", Trends in Food
Science & Technology, vol. 29, no. 1, pp. 5-20.
 "Food Quality and Preference Awards", 2015, Food Quality and Preference, vol. 45, pp. II.
 "Food Quality and Preference Awards", 2015, Food Quality and Preference, vol. 42, pp. II
 Blake, C. 2015, "Hunger solutions, food quality rooted in crop biotechnology", Western Farm
Press (Online Exclusive), .
 Datamonitor (Firm) "Utz Quality Food Inc", Utz Quality Food Inc, [Online], .
 Harvey, M., McMeekin, A. & Warde, A. 2004;2013;, Qualities of food, Manchester University
Press, New York;Manchester;.
 Hubbard, M.R. 2010, Statistical quality control for the food industry, Van Nostrand Reinhold,
New York.
 Priester, J.H., Ge, Y., Mielke, R.E., Horst, A.M., Moritz, S.C., Espinosa, K., Gelb, J., Walker,
S.L., Nisbet, R.M., An, Y., Schimel, J.P., Palmer, R.G., Hernandez-Viezcas, J.A., Zhao, L.,
Gardea-Torresdey, J.L. & Holden, P.A. 2012, "Soybean susceptibility to manufactured
12

nanomaterials with evidence for food quality and soil fertility interruption", Proceedings of the
National Academy of Sciences, vol. 109, no. 37, pp. E2451-E2456.
 Ryder, M.H., Latham, Y., Hawke, B. & Rural Industries Research and Development Corporation
(Australia). New Plant Products Research and Development (Program) 2010,Cultivation and
harvest quality of native food crops, Rural Industries Research and Development Corporation,
Barton, A.C.T.
 Sevenich, R., Kleinstueck, E., Crews, C., Anderson, W., Pye, C., Riddellova, K., Hradecky, J.,
Moravcova, E., Reineke, K. & Knorr, D. 2014, "High‐Pressure Thermal Sterilization: Food
Safety and Food Quality of Baby Food Puree", Journal of Food Science, vol. 79, no. 2, pp.
M230-M237.
 Shahidi, F. & Zhong, Y. 2010, "Novel antioxidants in food quality preservation and health
promotion", European Journal of Lipid Science and Technology, vol. 112, no. 9, pp. 930-940.
(The book was helpful in identifying the importance of preserving food items at the restaurant so
that it could safeguard the heath aspects of people).
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Task-2
Business memo
2.1 Explain the need of planning process
To: All the staff members of Vivacity organic restaurant.
From: Vivacity organic restaurant
Subject: development of plans and procedure for Vivacity organic restaurant
Date:
CC: all the process department of Vivacity organic restaurant (Hubbard, 2010).
Dear all,
This memo has been created with a view to take concern of working of Vivacity organic
restaurant in offering quality of foods and maintaining all the safety measure in determined
manner. Planning and operational process of the organization are related with supply services
and products to clients and placing orders with the vendors as per need and demand of the
clients. Planning process of Vivacity organic restaurant is required to maintain the effective use
of resources and increasing the clients experience at large. Planning process provides clear idea
about the future needs and demand of the cleans, track the competitors’ performance and create
an improvement plan for including the required measures such assifter and health measures,
reduction in cost of the product, increment of the quality of foods and beverages offered by
Vivacity organic restaurant. Planning process of the organization will provides an effective
structure program such as loading, sequencing, schedule and developing valuable course of
actions (Blake, 2015).
2.2 Gantt chart highlights the key steps involved in planning process
For the purpose of this case study we have developed Gantt chart for all the activities. It depicts
the valuable key steps which will be required to make effective use of resources. This is the
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valuable use of excel sheet with a view to showcasing activities as per the time engaged. This
plan process is developed to make arrangement of working system and value chain activities of
Vivacity organic restaurant in systematic manner.
2.3: Explain how potential limiting factors and scarce resources might impact upon
achieving the output of the Gantt chart.
The limiting factors that will be hurdles in the way of accomplishment of set of tasks and
objective will be finance and employee effectiveness. As Vivacity organic restaurant has been
facing problem of having empty chairs even in the night time hours. Therefore in order to
complete rivals and organization has developed plan of arranging training to employees and
making their work effective. In addition to this company has also measured to adopt several
quality check process in order to increase the effectiveness of the quality of the products and
meals offered to clients.
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Conclusion
With the view of successful implementation of planning process of Vivacity organic restaurant is
hoping up to develop a training procedure and will increase the brand image in the eyes of clients
at large. There are various resources and other facts which could be used Vivacity organic
restaurant for the betterment of restaurant business. Project plan and Gantt chart prepared in this
report depicts the actual action plan which could be useful for increasing the quality of services.
Various quality measures and other developed plans in context with future prospective of
Vivacity organic. However, this given planning process should be developed by the organization
in determined manner on timely basis. As changes in economical factors company has to make
required changes in planning process of restaurant business.
Now in order to conclude it could be said that Vivacity organic restaurant needs to upgrade
quality of foods in effective manner (Shahidi & Zhong,2010).
References
 "Colour measurements by computer vision for food quality control – A review", Trends in Food
Science & Technology, vol. 29, no. 1, pp. 5-20.
 "Food Quality and Preference Awards", 2015, Food Quality and Preference, vol. 45, pp. II.
 "Food Quality and Preference Awards", 2015, Food Quality and Preference, vol. 42, pp. II
 Blake, C. 2015, "Hunger solutions, food quality rooted in crop biotechnology", Western Farm
Press (Online Exclusive), .
 Datamonitor (Firm) "Utz Quality Food Inc", Utz Quality Food Inc, [Online], .
 Harvey, M., McMeekin, A. & Warde, A. 2004;2013;, Qualities of food, Manchester University
Press, New York;Manchester;.
 Hubbard, M.R. 2010, Statistical quality control for the food industry, Van Nostrand Reinhold,
New York.
 Priester, J.H., Ge, Y., Mielke, R.E., Horst, A.M., Moritz, S.C., Espinosa, K., Gelb, J., Walker,
S.L., Nisbet, R.M., An, Y., Schimel, J.P., Palmer, R.G., Hernandez-Viezcas, J.A., Zhao, L.,
Gardea-Torresdey, J.L. & Holden, P.A. 2012, "Soybean susceptibility to manufactured
17

nanomaterials with evidence for food quality and soil fertility interruption", Proceedings of the
National Academy of Sciences, vol. 109, no. 37, pp. E2451-E2456.
 Ryder, M.H., Latham, Y., Hawke, B. & Rural Industries Research and Development Corporation
(Australia). New Plant Products Research and Development (Program) 2010,Cultivation and
harvest quality of native food crops, Rural Industries Research and Development Corporation,
Barton, A.C.T.
 Sevenich, R., Kleinstueck, E., Crews, C., Anderson, W., Pye, C., Riddellova, K., Hradecky, J.,
Moravcova, E., Reineke, K. & Knorr, D. 2014, "High‐Pressure Thermal Sterilization: Food
Safety and Food Quality of Baby Food Puree", Journal of Food Science, vol. 79, no. 2, pp.
M230-M237.
 Shahidi, F. & Zhong, Y. 2010, "Novel antioxidants in food quality preservation and health
promotion", European Journal of Lipid Science and Technology, vol. 112, no. 9, pp. 930-940.
Task-4 Policies and procedure
In this report we have identified several short term objectives of the several functions of Vivacity
organic restaurant. Now in this part policy and legal frameworks will be discussed for the
betterment of the organization working system.
4.1: Highlight and briefly summaries key health and safety legislation affecting the
restaurant?
Laws Explanation of law Policies and
frameworks
Why is it relevant
The equity act 2010 It helps employees to
protect their rights from
any sort of exploitation
and also prevent
discrimination any in of
IT prevents child
harassment, race, cast,
sex and other
discrimination in
determined manner.
In order to
promote positivity
in the business
functioning it is
required to
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the activities. implement the
equity act 2010.
Childcare act 2004 It prevents
organizations to hire
small children for the
working purpose and
make offences if any of
the organization indulge
in such activities
Related with the safety
and security measures
of Vivacity organic
restaurant.
It is helpful to
promote business
functioning and
reducing errors in
value chain
activities of
Vivacity organic
restaurant.
Data protection act
1998
Vivacity organic
restaurant has been
developing an effective
data protection system
by using standard
software tools and other
complying with safety
policies and
frameworks.
Data relegated concern
and covers all the
imperative information
of the company.
Clients
information and
value chain
activities
information is
confidential
information that
should be kept
secret.
Legal food standard This provides a stable
product which covers
all the food and safety
guidelines f
Food and safety related
laws
In order to
maintain the
quality of foods as
per legal food
standards.
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4.2: Develop a check list / audit of key risk factors that might affect the restaurant?
There are following safety measures and check list is prepared used by the restaurant.
Identification of risks Establishment of internal
control system
Identify operation risk and
quality maintains structure.
Handling risk Using safety measures For better protection and
development of excellent
safety measures in Vivacity
organic restaurant.
Arrangement of protection and
safety boxes
It is related with arrangement
of first aid box and other
quality measures for better
effectiveness of business
functioning of organization.
Increase the effectiveness of
protections measures of
organizations.
Quality check On quarterly basis adoption of
quality check measures
Applicability’s of Q C system
in foods and other meals by
special teams members
Alignment of interest Using of poster and safety
laws by fixing poster on walls
of the restaurant
It helps in increment of brand
image of the organizations.
 Prevents accidents by using safety measures for the better protection of employees and clients.
 Identify the risk factors that may be involved in food intents and other meals offered to clients.
 Using the safety measures and high lights the key points on the wall of the restaurant.
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 Arrangement of Safety box and first aid box at the work place and also in the mid of restaurants
 Consistent check of quality check over the foods and meals.
 Healthy and safety law posters are put on the walls in order to increase the credibility of clients
at large.
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Conclusion
Now in this report we have understood several aspects of process of Vivacity organic restaurant
and quality needs to be developed for grabbing more clients in determined manner. the brief
summary of health and safety legislation as been very much help in the business functioning of
Vivacity organic restaurant. However, in order to grab more market share and provide best
quality of services company has to develop its short term objective SMART. Health and safety
measures and laws needs to be taken care by Vivacity organic restaurant to increase the quality
of services (Wu & Sun, 2013).
References
 "Colour measurements by computer vision for food quality control – A review", Trends in Food
Science & Technology, vol. 29, no. 1, pp. 5-20.
 "Food Quality and Preference Awards", 2015, Food Quality and Preference, vol. 45, pp. II.
 "Food Quality and Preference Awards", 2015, Food Quality and Preference, vol. 42, pp. II
 Blake, C. 2015, "Hunger solutions, food quality rooted in crop biotechnology", Western Farm
Press (Online Exclusive), .
 Datamonitor (Firm) "Utz Quality Food Inc", Utz Quality Food Inc, [Online], .
 Harvey, M., McMeekin, A. & Warde, A. 2004;2013;, Qualities of food, Manchester University
Press, New York;Manchester;.
 Hubbard, M.R. 2010, Statistical quality control for the food industry, Van Nostrand Reinhold,
New York.
 Priester, J.H., Ge, Y., Mielke, R.E., Horst, A.M., Moritz, S.C., Espinosa, K., Gelb, J., Walker,
S.L., Nisbet, R.M., An, Y., Schimel, J.P., Palmer, R.G., Hernandez-Viezcas, J.A., Zhao, L.,
Gardea-Torresdey, J.L. & Holden, P.A. 2012, "Soybean susceptibility to manufactured
nanomaterials with evidence for food quality and soil fertility interruption", Proceedings of the
National Academy of Sciences, vol. 109, no. 37, pp. E2451-E2456.
 Ryder, M.H., Latham, Y., Hawke, B. & Rural Industries Research and Development Corporation
(Australia). New Plant Products Research and Development (Program) 2010,Cultivation and
22

harvest quality of native food crops, Rural Industries Research and Development Corporation,
Barton, A.C.T.
 Sevenich, R., Kleinstueck, E., Crews, C., Anderson, W., Pye, C., Riddellova, K., Hradecky, J.,
Moravcova, E., Reineke, K. & Knorr, D. 2014, "High‐Pressure Thermal Sterilization: Food
Safety and Food Quality of Baby Food Puree", Journal of Food Science, vol. 79, no. 2, pp.
M230-M237.
 Shahidi, F. & Zhong, Y. 2010, "Novel antioxidants in food quality preservation and health
promotion", European Journal of Lipid Science and Technology, vol. 112, no. 9, pp. 930-940.
23