MGMT20144 Management and Business Context | Assignment
Added on 2020-02-23
11 Pages2412 Words111 Views
|
|
|
Running head: BUSINESS AND MANAGEMENTBusiness and managementName of the Student:Name of the University:Author’s Note:
2BUSINESS AND MANAGEMENTEntrepreneurship is something that is the dream of many. Given the proper time, moneyand opportunities anyone would like to start a business of their own. But it is also a known factto all that business is never a cake walk and it brings along with it several opportunities andchallenges Kuratko ( Hornsby & Hayton 2015). While starting a business, it is highly essential tokeep a thorough check on one’s capital, resources, and also the threats that might come up infuture. Among the different lines of business, one handsome line is that of food and beveragestart ups. Undertaking a business in this line is not only interesting but quite innovative as well.In order to gain a good range of customers, it is essential to have a proper market strategyand one of the basic and most important things that are to be included in that strategy is that ofselecting the right audience at the right time (Sozen & O’Neill 2018). The business undertakenwas that of a food and beverage industry (Renton et al., 2015). A café was set up called theCoffee Delights, Australia. As per the initial business plan, it was set up in this way that this willbe a restaurant serving coffee, tea and also beverages of several other sorts along with severalother fast food cuisines. It will initially begin as a medium scale industry with around 50employees and will obviously try to increase the employee strength as per the total sales and theoverall performance of the restaurant as well. It will be initially starting as a fast food beverageshop and will initially operate only in the New South Wales district. The main purpose behindsetting up this start up is to provide a wide range of delicacy in and around the local regions ofNew South Wales. The main motto is to provide the localities with a wide variety of mouthwatering flavors of several beverages and also other fast food items.The main areas of concern will be to maintain the quality of food and customersatisfaction. The modern era is a time of change and all the customers are in search of bothquality and quantity as well. Staying healthy and fresh is the major concern of all the people of
3BUSINESS AND MANAGEMENTtoday’s scenario; hence it is also the prime duty of the organization to see to it (Hong & Lu2016). The top most priority of this restaurant will be to cater to the increasing demands of thecustomers. In addition to providing good quality food to the customers, the company will alsohave to make sure that they are using all the natural and fresh products so that there is nocompromise with the health or the well being of the customers. The vision and mission of thestartup were also formulated after a thorough analysis of the future goals and objectives and mostimportantly the purpose of the business.The vision of the company will be to provide the best quality food to the customers alongwith the necessary health benefits, the mission statement of the company was thus set up as “eathealthy, live healthy”. This, in order to stay to the purpose, this restaurant will make sure that allthe inputs that are used for the production of the food and beverages of this company will befresh and healthy, There will be a hundred percent assurance to the fact that no added chemicals,or excess amount of food colors or any artificial flavors will be totally absent from the products.The motif of this organization will not be only profit maximization but also customer satisfaction(Galindo & Méndez 2014). It was made sure that all the organic components that are to be usedin the production of the fruits, vegetables, egg, fish, meat etc will all be bought from the localmarkets and the local farmers so that the freshness and quality of the products can be restored.
4BUSINESS AND MANAGEMENTFigure: Organizational structure of F&B Company(Source: linkedin.com.2015)The above structure talks about the organizational framework of the restaurant. CoffeeDelights, Australia will have the chief chef at its top most post and he will be preceded by thejunior chef who will accompany him and will also have the specialty chef and the Sous chefunder them, they will be helped by the utility assistants who will also be responsible for theproper maintenance of the interiors of the restaurant.There was also a thorough review done about the different forces acting in the internaland the external environment of the organization.
End of preview
Want to access all the pages? Upload your documents or become a member.
Related Documents
Menu Review and Redesignlg...
|9
|1481
|176
Business Portfolio: Tourism and Hospitalitylg...
|8
|1308
|355
International Business Plan for Oporto Restaurant to Expand to New Yorklg...
|10
|2224
|389
Tawis Restaurant: A Green Tea and Bakery Outletlg...
|8
|2345
|236
Business Plan of EuroVille Recipeslg...
|10
|1852
|264
Business plan : Sky-view cafélg...
|13
|3457
|20