Business Model Innovation Literature

This assignment is a literature review that examines the topic of business model innovation. It delves into the history, development, and current trends in this area. The review likely analyzes key concepts, theories, and frameworks related to business model innovation, drawing upon a range of scholarly articles, books, and other relevant sources. The goal is to synthesize the existing knowledge on business model innovation and provide a comprehensive overview of the field.

MANAGING
SUCCESSFUL
BUSINESS

Table of Contents
INTRODUCTION................................................................................................................................3
TASK 1.................................................................................................................................................3
P1 Project aims and objectives........................................................................................................3
P2 Project management plan with different aspects........................................................................4
P3 Work break down structure and Gantt chart...............................................................................5
TASK 2.................................................................................................................................................6
P4 Small scale research by applying qualitative and quantitative research.....................................6
TASK 3.................................................................................................................................................9
P5 Analyse research and data using appropriate tools and techniques............................................9
P6 Recommendation........................................................................................................................9
TASK 4...............................................................................................................................................10
P7Reflection...................................................................................................................................10
CONCLUSION..................................................................................................................................10
REFERENCES...................................................................................................................................12

INTRODUCTION
Corporate social responsibility means the social responsibilities which are generally
performed by an organisation. It means an organisation have some duty towards the society to
protect the resources and interest of the society and work for them. They have to perform certain
task which are in the favour of the society as well as also reduce the factors which affect the
environment. So company have to set such objectives which do not harm the environment as well as
what are the objectives of the project. Their objectives should must be clear and acceptable for the
society (Kowalkowski, Kindström and Brehmer, 2011). Hence, corporate social responsibility is
the major factor which helps in the success and long term survival of the business. Present report is
based on the gianbiaz which is a Italian restaurant which is run by the two brothers. In this report
restaurants owners have to set a project for their employees because from the last few days their
employees are getting injured. So, they have to set a plan for this purpose and maintain objectives
on the work related safety. Along with that Gantt chart and WDS is also going to discussed in this
assignment. Also some recommendations are provided on this report so that they can use them for
creating better plan.
TASK 1
P1 Project aims and objectives
A project plan is the concept in which the overall strategies are prepared in the context of the
specified task or activity. In the given scenario, it has been evaluated that Gianbaz is an Italian
restaurant established in the city.it has been said that there are many issues relating to the health and
safety care. It can also be stated that the stakeholders and owners have decided to consider the
issues and decided to form a project plan so that they can overcome this issue and get rid of this
problem (Smith, Gonin and Besharov, 2013). A project plan is made in the respect of the cited
organization to accomplish the goals and objectives. Also the owners want to ensure the corporate
social responsibilities in their operations.
Project aims:
 The cited organization aim to achieve the success in the aspect of ensuring proper health and
safety measures and methods in their premises.
 Another main aim of their restaurant is to ensure the corporate social responsibilities in their
organization.
 the cited organization also aim to ensure proper health and safety measures in their hotel so
that it can be assured and be prepared for every type of risks that might arise in the context
of their organization.
 This project plan includes the aim to overcome all those issues which give birth to major
problems relating to health and safety in the work place of the cited hotel.
 To install all the equipment and machines which ensure proper health and safety measures in
the context of the cited organization.
Project Objectives:
 The main objective of the cited hotel is that to providing excellent customer services to its
respective guests and visitors.
 Also, it includes to make them stay with the protection and safety.
 Furthermore, the other main objective of the Gianbaz organization is to reduce all the
injuries and accidents which took place in their premises due to hazards and dangerous
measures.
 Moreover, the owners of the cited organization aim to introduce those health safety
programs and management system which assure the company to protect its customers.

The cited organization aim to provide satisfactory customer services to their customers so that they
can achieve the goal of customer satisfaction (Kindström, 2010).
 Also, it includes the aim to provide the best food services to its customers and its visitors
that they can be number in the hospitality services.
 Also, the cited hotel involves its employees t ensure safety and health measures of their
customers and guests.
P2 Project management plan with different aspects
A project plan is considered to be a successful project when it is made effective with proper
coverage with all aspects and issues which includes time, money, costs and other aspects. It means
that there are some particulars which are needed to be included in the project plan. These can be
considered to be very important as they make the project more effective and attractive (Gustafson,
2012). It can also be said that, in a given scenario, the owners of the cited organization aim to
reduce the harmful effects of the health and safety measures so that the customer value cannot be
affected by the any negative measures. A project plan includes the following aspects:
Scope:
An effective project plan will include all the scope in the project plan of the company. It
includes both included and excluded scope. It means that the project should be made to satisfy
its stake holders and customers. The project plan should include all those strategies and tactics
which can make the organization more sustainable.
Time:
Another aspect in the project plan should include the time frame of the completion of the project of
the company (Zott, Amit and Massa, 2011). The project plan regarding health and safety in the
context of organization should be completed within the given time frame. The owners of the cited
hotel aim to complete this project in 12 weeks.
Cost:
In this aspect the company aim to capture the actual costs that are required to complete the
suggested project plan for ensuring health and safety measures in the context of the
organization. The costs should be minimal and effective. It aim to install the equipment at a
reasonable costs.
Resources required:
In this action plan of the Gianbaz hotel, the manager and owner aim to diversify its growth by
illustrating all the required resources in the proposed plan. Resources can be in the form of
health stickers, machines, proper training of employees so that they can mitigate the measures
regarding health and safety.
Quality required:
Required quality of project should be mentioned in the action plan so that the employees and stake
holders can be aware of the quality required to accomplish the goals and objectives of the company.
the quality of the services should be good so that the company can achieve is goals and objectives
in a more good manner (Kindström, 2010).
Communication:
It depicts the fact that effective communication ensures success of a project plan more
speedily. So an effective communication plan need to be developed so that the company can
attain its goals and objectives in an amicable manner.

P3 Work break down structure and Gantt chart
Work break down structure is that structure which makes the company to divide its task according
to the assumptions (Goksoy, Ozsoy and Vayvay, 2012). It means that tasks are divided according to
the number of days required t complete it. In this project plan the owners and stakeholders aim to
divide the tasks which are prerequisite to complete and accomplish the goals and objectives are
mentioned. On the other hand Gantt chart helps to identify and allocate the tasks according to their
schedules.
Tasks and
weeks
1 2 3 4 5
Setting up
goals and
objectives
Assessment of
aims and
planning of
strategies
Project
statement
Finalising the
strategies to
ensure health
and CSR
Meeting with
the outsiders
and
shareholders.
A Gantt chart is one of the type of Bar chart which signifies that the schedule of project. It starts
with the beginning of a project and end with the accomplishment of all the tasks and activities.
Nowadays, modern Gantt chart shows the relationship between the activities of the project plan that
has been proposed to achieve the objectives of an organization (Matos and Silvestre, 2013). On the
other hand, a work break down structure is that structure which enable the organization to divide its
project into smaller parts. It enable the management of the organization to manage and perform its
functions effectively. It is framed with a perspective which provides proper estimate of costs and
products and services of a respective project.

TASK 2
P4 Small scale research by applying qualitative and quantitative research
The manager of Gainbiaz has conducted the quantitative and qualitative research for
applying measures for health and safety regarding food.
1. All food service establishments must have a current and valid permit issued by the department
of health and safety hygiene.
 Yes
 No
2. Whether the restaurant has following the proper rules and regulations of health and safety.
 Yes
 No
3. Is this mandatory to abide with the rules and regulations which have been made by the health
department for providing proper quality of food.
 Agree
 Disagree
 Neutral
4. While implementing CSR activities in relation to provide quality of foods then company will
get the competitive advantage.
 Yes
 No
 May be yes/no
5. From where the company should have to purchase the food ingredients to provide quality of
food.
 Factory
 Market
6. Food bio-security, that is, prevention of intentional contamination of food to cause illness?
 Yes
 No
7. What methods can be used by company to destroy?
 Cooling, refrigeration, freezing

 Ventilation, lighting, hard surface
 Heat, Irradiation
8. Which of the following cause the majority of food poisoning cases?
 Bacteria
 Chemicals
 Poisonous plants
Analysis and interpretation
1. All food service establishments must have a current and valid permit issued by the
department of health and safety hygiene.
Frequency Percentage
 Yes 4 80
 No 1 20
After conducting a primary research, it has been analysed that 8 respondents are supporting that
the company must have a valid permit form the health and safety measures to provide quality of
food. But against 2 respondents are not supporting for this.
2. Whether the restaurant has following the proper rules and regulations of health and safety.
Frequency Percentage
 Yes 3 60
 No 2 40
After interpreting this research 6 respondents are supporting for that the restaurants is following
the proper rules and regulations. 4 respondents are not supporting that company is regular following
the rules.
3. Is this mandatory to abide with the rules and regulations which have been made by the
health department for providing proper quality of food.
Frequency Percentage
 Agree 6 60
 Disagree 2 20
 Neutral 2 20
From the primary research it has been concluded that 60% respondents are agree that this is
mandatory for the organisation to abide with the rules of health and safety to provide quality of
foods. 20% respondents are not agree and neutral not to abide with the rules of health and safety.
4. While implementing CSR activities in relation to provide quality of foods then company
will get the competitive advantage.
Frequency Percentage
 Yes 7 70%
 No 1.5 15%

 May be yes/no 1.5 15%
Above research, 7 respondents will get the competitive advantage in global competitive
advantage and 1.5 respondents are not agreeing with that. On other side, 1.5 respondents are
confusing and thinking that may be or not company will competitive advantage.
5. From where the company should have to purchase the food ingredients to provide quality of
food.
Frequency Percentage
 Factory 3 60
 Market 2 40
After conducting primary research it has been evolved that 6 respondents out of 10 are
supporting that the manager of restaurant has to purchase the ingredients from factory so that they
will available at fresh manner and can provide the quality of food. Whereas 4 respondents are agree
from the market.
6. Food bio-security, that is, prevention of intentional contamination of food to cause illness?
Frequency Percentage
 Yes 5 50
 No 5 50
From above interpretation, equal respondents are agreeing that prevention of intentional
contamination of food will cause the illness.
7. What methods can be used by company to destroy?
Frequency Percentage
 Cooling, refrigeration, freezing 5 50
 Ventilation, lighting, hard surface 2.5 25
 Heat, Irradiation 2.5 25
The primary research has been conducted to analyse that which method can be used by the
company to destroy the harmfulness of food. Five respondents are agreeing with that the food must
be keep at cooling, freezing place so it does not harm the people. But on other side, 2.5 respondents
are supporting for to keep the food at ventilation place.
8. Which of the following cause the majority of food poisoning cases?
Frequency Percentage
 Bacteria 3 60
 Chemicals 2 40
After conducting research, most of health illness of food poisoning cases is held because of the
bacteria because the food is not keep at safe place. Through this it contains the bacteria.
TASK 3
P5 Analyse research and data using appropriate tools and techniques

The manager of Gainbiaz has to various tools and techniques through which they can
conduct the research in appropriate manner (Shattock, 2010). Tools and techniques include the
qualitative and quantitative research data through they can satisfy the needs of customers. The
following are some tools and techniques which can be used the company.
Questionnaire – The company has to make the questionnaire through which they can get
the reliable data and identify the needs of customers (Research Tools for Qualitative Data Analysis.
2017). It helps the managers also because through this they can apply the proper health and safety
rules while providing the quality of food which does not cause any illness to people.
Survey – The mangers has to conduct the proper research and development programme
through which they can find out the customers and can target them (Ecker, 2010). The survey is
based on question or statistical data through which the company can collect the various information
from different sources.
Interview – The company has to provide quality of foods to people and take feedbacks from
them on regular basis. They can also take the feedbacks through the conducting of interview. In this
they see the real reaction of customers whether they are happy or not (Smith, Binns and Tushman,
2010). The feedback which is receiving from the customers may be positive and negative and
through this the company can make appropriate decisions to provide quality of food.
Magazines, newspaper and Internet – The company can collect the data from the
magazines, newspaper or with the use internet. Through these they are not getting the reliable data
but can conclude that there are many customers who are suffering the health illness while eating the
food of this company. These data will only reliable when the proper survey has been conducted by
the managers.
P6 Recommendation
There are many incidents occur in the restaurant which affect in the number of employees as
well as also affects directly on the number of customers (Achtenhagen, Melin and Naldi, 2013).
Because it set a mind towards their consumers that this hotel is not suitable for the safety purpose
because their own employees are not safe how do they ensure about the safety of them. So in this
concern some broadly discussed recommendations are as follow which ensures their customers that
they are not going to suffer with any circumstances through which their health get affected.
1. Firstly they have to set plan in which owners and stakeholders have to mainly focus upon on
this issue. For this concern they can use such materials which leads in reducing the number
of injuries. Along with that they have to provide their staff proper precaution material so,
that the number of injuries get reduced.
They have to take the questionnaire into consideration which is mainly prepared by their staff
members (Ajmal, Helo and Kekäle, 2010). And start working on such issues which are maximum
times discuss by the employees in the questionnaire.
2. Also, they have to provide medical insurance facility to their customers. Through which
company is liable to pay the amount and medic claim money at the time when employees
get injured. This activity helps in gaining the trust of the employees and they are going to
work with more efficiency.
3. Another important element which the cited organisation have to take into consideration is
the job security. If the employees get hurt or injured sometime few companies release such
employees from the workplace. This create the fear of losing job but given firm have to
provide job security to their number of workers.
Certain recommendation can be used by the organisation which helps them in creating a
different image in the competitive environment. This helps them in attracting large number of
customers (Marston and et. al., 2011). The consumers also going to think about the firm that how
many things cited organisation is going to allow for their employees. This helps them in gaining the
advantage in the competitive environment.
But CSR do not only stands for their employees or with their customers. Environmental and

society factors also includes in this manner. Like company can provide education fee of their
injured employees and bear the amount for certain period of time till their staff members get
injured. This helps in taking the staff members efficiency and trustworthiness towards the society
and they are going to again start their work with more will.
TASK 4
P7Reflection
From the above report it is examine that corporate social responsibility is a major factor
which helps a business in its growth and success. Along with it also helps in creating a different
image of the organisation. While making this research my experience was good and I learn many
things from this research. Through this research I become able to get many facts which may affect
the business badly.
Also for making this assignment primary and secondary data is used. This helps in
understanding the opinion of the employees clearly (Dahan and et. al., 2010). Several other facts
which employees want to add in their contract can be understand and examine. Company can use
all such data because this data is effective in nature. The clear picture of the events which affect the
employees health can be measure with the help of my report.
I learn about how to prepare research and how to make such report effective in nature. For
conducting any research primary and secondary data and analysis is compulsory. This helps in
creating the personal interaction which further leads in making the report more effective and pure.
Also the work break down analysis taught me to divide the work according to the task. It
helps me in the division of work. Also with the helps on objectives and aims company become able
to formulate strategies. Such strategies are beneficial for the organisation. Because they are based
on the report. Though I can understand how to formulate effective scheme which enables the
restaurant to work in smooth in nature. Although the recommendation helps an organisation to make
such policies which are in the favour of the employees. This helps in gaining the trust of the
employees. Certain recommendation of mine helps an organisation in their growth and also enables
me to understand what is right and wrong in the business sector.
This research also helps me to analyse the working deviations in the business and how to
deal with such deviations and some other elements which are already present in the environment.
But some problems may also arise while making this research which are related with the data
collection and Gantt chart.
While preparing the Gantt chart organisation provide me the data in bulk and on such basis
the report making become difficult for me. According to the Gantt chart my work load become high
and it enables me to do my work perfectly but work break down structure helps me out in this
matter. Another problem is related with this is the data collection procedure in which I get lack of
purify data. Some people might be do not provide the accurate data for my research and the enquiry
which is conducting through some sources might be wrong. Hence, such factors enables me to
provide purify data but the investigation was effective and its a new experience for me.
CONCLUSION
After summing up report it has been concluded that it is important for the restaurant to provide
quality of food. They have to also follow the proper rules ad regulation so that they can provide
quality of food to customers. A year ago, the customers of this company has been decreased due to
not providing the quality of food. The company has conduct research so that they can identify what
are problems which are facing by customers as well as company. It is important for them to retain in
market for a long period of time. The organisation has also use the Gantt chart so that they can

reduce the work load from the employees and can provide the quality of food which does not harm
to people.

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Research Tools for Qualitative Data Analysis. 2017. [Online]. Available through:
< http://atlasti.com/research-tools/ >. [Accessed on 14th April 2017].
Books and journals