MGMT7170 - Preparing and Monitoring Budget - Assignment

Running head: PREPARE AND MONITOR BUDGET
Prepare and Monitor Budget
Name of the Student
Name of the University
Author Note

1PREPARE AND MONITOR BUDGETS
Table of Contents
Table of Contents...........................................................................................................1
Operational plan I for a Restaurant Business.................................................................3
Budget Information Plan - 1...........................................................................................4
Operational plan II for a Restaurant Business................................................................6
Budget Information Plan – 2..........................................................................................7
Short Summary...............................................................................................................8
Ramifications of their budget modifications..................................................................8
Allocation of funds as outlined in the budget............................................................8
Promote awareness of the importance of budget control and how to keep the
colleagues and stakeholders informed of the budget.................................................9
Maintain all records of resource allocation..............................................................10
References....................................................................................................................11

2PREPARE AND MONITOR BUDGETS

3PREPARE AND MONITOR BUDGETS
Operational plan I for a Restaurant Business
The staff of the restaurant is to be divided into two shifts and the workforce should be
divided equally according to their skills.
Shift 1 - Comprising of 12 members that include 6 waiters, 4 cooks, 1 Receptionist
and 1 Manager, 1 cleaning staff (Shift timing Morning 10 am – 4 pm)
Shift 2 - Comprising of 12 members that include 6 waiters, 4 cooks, 1 Receptionist
and 1 Manager. 1 cleaning staff (4 pm – 10 pm)
The table, sheets, and the room should be cleaned each and every day so that they
look clean and tidy.
The cleaning staff should clean the toilet twice every day (Altinay, Paraskevas, and
Jang, 2015).
The receptionist should see that there is change in the billing counter.
The kitchen staff should see that the kitchen stays clean and all the materials are
available or not. If there is a shortage of a particular material then it is to be made
known to the manager.
The manager is responsible for the smooth functioning of the restaurant. It is the duty
of the manager to solve any problem that may arise and also to see that each and
every member carries out their respective duties properly (Ward, 2016).