Resource Plan for Chopstix

This report provides a resource plan for Chopstix, a Bristol based restaurant, covering a period of 12 months. It includes assessment of the development of human resource function, evaluation of usage of resources against organisational plans, and appropriate remedial actions for resource planning.

Resource plan
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Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Assessment of the development of human resource function................................................3
Resource Plan for Chopstix....................................................................................................5
Evaluation of usage of resources against organisational plans..............................................9
Appropriate remedial actions for resource planning............................................................10
CONCLUSION..............................................................................................................................12
REFRENCES.................................................................................................................................13
INTRODUCTION
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It is important for business firms to develop resource plan so that their resources are
managed effectively and efficiently. The aim of the resource plan is to ensure effective resource
planning, allocation, monitoring and optimisation to maximise operational efficiency. This report
is based on small sized restaurant Chopstix. This is a Bristol based restaurant which offers
variety of east Asian dishes including noodles rice curry and other food items (Chopstix, 2021).
The restaurant is facing decline in revenue because of the harsh impact of COVID-19. Reduced
consumer expenditure and lockdown restrictions have negatively affected the progress of the
enterprise. The present report includes a resource plan for the respective organisation covering a
period of 12 months.
MAIN BODY
Assessment of the development of human resource function
The human resource activities encompass a wide range of core functions and acts as a
central pillar for smooth functioning of the business firms. Staffing, development, compensation,
employee labour relations, safety and health are core human resource functions. Each of these
functions have different roles in ensuring optimal usage of human resources in a business firms
(Pant and Venkateswaran, 2019). The importance of human resource functions have more
importance in case of food service industry in comparison to other sectors because the human
resources of the company are directly responsible for providing consumers quality food services.
Employee in the food service industry play a huge role in developing and delivering end
products to the consumer base and satisfaction consumer experience is dependent on the
operations conducted by the human resources of the firm. This is because Chopstix noodle bar
need to focus on ensuring optimal utilisation of their human resources as it is directly related to
positive consumer experience and growth of their business. The evaluation of development of
several human resource functions is provided below:
Staffing is a primary human resource function and focuses on attracting and hiring skilled
employees at every position of the company. This human resource function has developed to
shift the focus from hiring employees only on the basis of technical skills to including soft skills
of the employees. Testing the soft skills of the candidate helps determine the personality of the
candidate and if the personality and soft skills are compatible with the organisational culture.
Chopstix needs to determine the soft skills and personality of the recruits so that their connection
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with organisational culture can be identified which is helpful in informing their suitability for the
organisation. The primary benefits of development of this HR function is that business firms are
able to recruit employees which not only possess the technical but are also suitable for the
organisational culture for the company (Reilly, 2018). This development in the human resource
function of staffing encourages selection of employees which do not have technical proficiency
but have personality and soft skills which is suitable for the organisational culture. The training
costs associated with increasing the proficiency of the employee is the main drawback of this
development.
The human resource function of health and safety is concerned with maintaining
employee safety and health. This HR function has developed to include the concept of employee
well-being. Before this employee health and safety was centred around physical safety of
employees and reducing any professional hazards that could negatively affect the health of
employees. Development of this HR function shifted to employee well-being and reduction of
employee stress to ensure that employees are able to concentrate on their work. This
development has centred employee health and safety on mental health of employees and business
firms taking actions to increase positive mental health in the workplace. Concepts such as
decreasing employee burnout and effective work life balance of employees are at the centre of
employee health and safety which depicts the development of this HR function from focusing on
workplace hazards to employee mental health. Chopstix need to ensure employee well-being by
providing them flexible working hours to enhance work-life balance of employees. In addition to
this the firm will gain dedicated workforce and reduce employee turnover during such drastic
times for the restaurant industry. The benefits of this HR function development are that it enables
business firms to ensure positive mental health of employees which builds harmonious work
environment and employee motivation (Shah, and Aman, 2019). The primal drawback associated
with this HR development is that maintaining positive mental health of employees is time taking
continuous process which often delays other activities which can directly contribute to
profitability of the company.
Employee development is another significant HR function which focuses on employee
learning and development. The primary factor which has accelerated development of this HR
function is technological development. Employee learning and development activities and
techniques used to determine employee skills have developed over the past years and continue to
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change because of technological development. The standardisation of employee performance
parameters is another development which has impacted this HR function. Technological
development such as VR training sessions for employees and usage of Artificial Intelligence to
identify skill gaps of individual employees is a recent development in this HR function (Tuan,
2017). Chopstix can utilise advanced technology such as AI to understand skill gaps of
employees in a way which is not time consuming to ensure that the training session designed for
each employee improve their skills for the growth of the company. The primary benefit gained
from this development in the HR function of learning and development is that business firms are
able to construct employee development plans specifically created for specific need of the
employees. The main disadvantage of the development in case of the HR function of employee
training and development is that the usage of digital technology invites cybercrime threats for
business firms.
Resource Plan for Chopstix
Resource plan is defined as a written documentation which provides information about
the resources required for attaining specific business objectives along with the amount of
resources required and resource schedule so that business resources are optimally utilised and
assist in attaining business objectives of the company. The business aim and long term objectives
of Chopstix are provided below:
Business aim: The aim of the small business Chopstix is to make swift recovery.
SMART Objectives
Objective Specific Measurable Attainable Relevant Timely
To
increase
digital
sale of the
Chopstix
This is a
specific
objective as it
focuses on
enhancing
online sales of
the company
gained from
digital food
ordering
This objective
can be
measured by
identifying the
increase in
overall digital
sales of the
company.
This objective can
be easily attained
by the Bristol
based restaurant.
Usage of social
media marketing
and collaboration
with food
influencers can
help the company
This
objective is
relevant
because the
negative
effect of the
pandemic
has
increased
the
18 months
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applications. attain this
objective by
popularizing
digital brand
image of high
quality east Asian
food service
enterprise.
importance
of creating
digital
revenue
sources. By
developing
loyal digital
consumers
the firm will
prepare for
reduce the
dependence
on revenue
though
physical
channels.
To test
menu new
menu
items.
This is specific
objective for
Chopstix as it
focuses on
expanding the
food dishes
offered by the
company to
cater to a
larger
consumer base.
Identification
of sale of new
items in the
menu and
gaining
consumer
feedbacks on
menu
expansion is a
way of
measuring
success of this
objective as it
aims to offer
new products
This objective can
be attained by
identifying unique
dishes which are
not offered by
competitors of the
company and will
give the company
positive feedback
from existing
consumers while
also building
uniqueness of the
company.
This
objective is
relevant as
the
restaurant
industry is
highly
competitive
and business
firms in this
industry
have to build
unique
brand image
in order to
1 year
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to consumers
to increase
sale.
build a loyal
consumer
base and
To launch
a
successful
loyalty
card for
food
services
This objective
is specific in
nature as t is
centred around
developing a
successful
royalty card
service for
consumers to
increase
consumer
retention and
secure
competitive
position in the
industry.
The
measurement
parameter for
this objective
is to identify
the number of
consumers
which gained
loyalty cards
and the impact
of loyalty
cards on
increasing
consumer
retention.
This objective can
be attained by
developing an
effective loyalty
cards service
which provides
perks to
consumers such
as discounts and
priority services
to loyalty card
holders. In
addition to this
strong marketing
campaign can
help company
attain this
objective.
This
objective is
relevant as it
will not only
increase
consumer
retention but
will also act
as factor for
attracting
new
consumers.
This will
help the
company
recover from
the loss
caused by
COVID-19.
1 year
Resource plan for Bristol based restaurant firm Chopstix is to attain the business aim and
long term objective of the company includes three steps which include identification of resources
required, estimation of the amount of resources requires and resource schedule. The resource
plan for Chopstix is provided below:
Step 1: Resource required
 Physical resources: Tangible assets of the company used for value creation and offering
products to consumers are the main physical resources of the company. Equipment,
buildings, inventory, the manufacturing plant and distribution network are examples of
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significant physical resources of business firm. The main physical resources required by
Chopstix to attain long term objectives are associated with inventory, distribution
network and equipment. In order to test new menu items, the Bristol based restaurant
requires new culinary equipment and inventory of related food ingredients. In addition to
this, string digital distribution channels are required by the firm to enhance digital sales
of the firm. This including investing in own brand delivery services to provide quick
services to digital consumers.
 Financial resources: The funds at the disposal of the enterprise and intended for the
implementation of the current costs and expenses for expanded reproduction, for the
fulfilment of financial obligations and economic incentives for employees are part of the
financial resources of business firms (Bulturbayevich and et. al., 2020). The financial
resources required to attain the business objectives of Chopstix include funds for
purchasing physical resources, recruiting skilled employees and building information
resources.
 Human resources: The employees recruited by the firm to complete daily activities are
defined as the human resources of the company. Human resources are one of the most
significant assets of business firms and play a vital role in attaining organisational
success. Chopstix need to recruit skilled employees so that attractive items can be
decided for menu expansion. In addition to this delivery staff and marketing employees
are also required to attain the long term objectives of the restaurants.
 Information resources: Infrastructure and material which provides and develops
organisational knowledge is defined as information resources of the company
(Seetharaman, 2020). In context of the Bristol based restaurant Chopstix the information
resources required to attain the objectives of the company include a user friendly digital
website of the company which helps the company gain consumer insights crucial for
building effective marketing plans. In addition to this, the firm needs to develop online
feedback channels on their website which enable the consumer to provide feedback on
new menu items introduced by the consumer. Digital loyalty cards are also important
information resource which are essential for acquiring loyal consumer base for thee firm
and gaining consumer information such as consumer preferences.
Step 2: Estimation of amount of resources required
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Human resources: Chopstix need to employee delivery service staff for morning
working hours and night shift separately. In addition to this kitchen staffs such as executive chef
and sous chef which handle production of new menu items are also needed by business firms.
The firm needs to hire marketing staff for their company for only day shifts.
Financial resources: The total investment required for attaining the long term objectives
of the company equals to £6.5 million.
Physical resources: The equipment and inventory ingredients requires by the firm are
dependent on the food item selected by the firm as new addition to menu such as pastry, sushi,
salads, beverages or any other food item. In addition to this the firm needs to build a user
friendly and interactive website to attain objective associated with increasing digital sales.
Step 3: Resource schedule
This step involves identifying and allocating resources for a specific period to various
types of activities (Eswaraprasad and Raja, 2017). Defining and sequencing schedule activities is
a part of this step. The estimation duration required for each activity is also involves in this part
of the project. Apart from this developing a schedule and monitoring and controlling the
schedule is also part of this step. In case of the activities associated with attaining the long term
objectives of the Bristol based restaurant, the activities involve developing digital website of the
company, building loyalty card services, gaining consumer insights from digital channels and
using to add new items on the menu.
Evaluation of usage of resources against organisational plans
The physical resources used includes development of inventory and purchasing
equipment to offer new menu items. This type of resource usage will help the company in
developing attractive new items on the menu. The firm will determine the required inventory and
equipment needed to build delicious culinary items which increases the uniqueness of the menu
offered by the organisation in compared to their competitors. In addition to this construction of
quick delivery channel is another physical resource requirement (Ma, Webb and Schwartz,
2021). Constructing distribution channels for quick delivery is important for business firms
operating in the food service industry as it gives the company control over their delivery
services. The firm is able to ensure that each consumers gains swift services and loyal consumers
of the company are prioritised to ensure quick delivery. This is advantageous as it will help the
company gain competitive advantage over their competitors in a cost effective way.
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The human resources requires to attain objectives of Chopstix include staff members for
delivering online orders of consumers and kitchens staff tasked with handling production of new
items. The human resource usage will have positive effect on organisational plans of Chopstix as
it will provide skilled employees to the company. Constructing a skilled workforce is highly
advantageous for restaurant firms because the pandemic have resulted in shortage of skilled
labour for the food service organisations (Elshaer, 2019). Chopstix action to build skilled human
resources will work in favour of organisational plans as the shortage of skilled labour will give
the company competitive advantage and help the company attain the aim of swiftly recovering
from loss suffered due to COVID-19. In addition to this another human resource required by the
firm is marketing staff for day shifts to build effective marketing campaigns of the company.
Marketing campaigns are essential as they help business firms promote their loyalty schemes
increase digital reach and help in advertising new services and products of the enterprise. The
marketing campaigns of the company will play an important role in helping the Bristol based
food services enterprise attain their organisational plans as it will connect the company with
consumers and enhance overall profitability of the firm.
The usage of information sources is also beneficial for the company and will hep the firm
attain their organisational plans. The primary information source for the company is the user
friendly and interactive website which need to created to gain direct feedback on consumers on
new menu items, delivery experience and overall consumer satisfaction gained from the
restaurant. In addition to this the firm can use the website to gain positive reviews from
consumers and use these reviews as promotional tool on social media. Chopstix will be able to
attract large consumer base by participating in promotional activities which utilise opinions of
real consumers. In this way the information resource usage will help the establishment attain
organisational aim.
Appropriate remedial actions for resource planning
Performance management: This actions helps business firms effectively monitor the
progress of their employees and build a workplace which helps each employee perform to their
highest capabilities (Hill, Crowe and Gonsalvez, 2016). Chopstix can use this remedial action to
enhance performance of human resources and attain business objectives effectively In addition to
this the company will also be able to remove barriers if the skillset of employees is developed as
pet the future requirements of the company.
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Consumer experience management: Corporates engaged in food production industry
are able to effectively utilise every resource with the help of this management practice to attract
consumers and maximise consumer satisfaction (Li, Xie and Zhang, 2020). Consumer experience
management is an important management practice which helps business firms in the food
production industry to monitor, supervise and organise consumer interaction throughout
consumer life-cycle. This remedial action ensures that business firms gain success and increase
long-term survivability. Chopstix can use this remedial action to enhance consumer retention,
increase sales and maximise profitability to recover from loss.
Waste management: This process ensures that every resource including ingredients and
equipment are effectively utilised and waste produced is minimised. Chopstix can use this
remedial action to ensure effective resource management and gain desirable result from resource
plan as the company will be able to optimally utilise resources.
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CONCLUSION
From thee above report it is determined that human resource functions of business firms
play an important role in ensuring optimal utilisation of human resources recruited by the
company. Staffing, compensation, safety and health are examples of human resource functions
which have developed over time to so that business firms are able to utilise their human
resources efficiently. Human resource plan helps business firms create a document which guides
thee company in optimal usage of business resources. It is important to ensure the resource plans
is effective in meeting business objectives of the company. Apart from this remedial actions for
resource plan need to be constructed by business firms so that desrired results are delivered by
the resource planning.
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REFRENCES
Books and Journals
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rights. CRC Press.
Eswaraprasad, R. and Raja, L., 2017. A review of virtual machine (VM) resource scheduling
algorithms in cloud computing environment. Journal of Statistics and Management
Systems, 20(4). pp.703-711.
Hill, H. R., Crowe, T .P. and Gonsalvez, C. J., 2016. Reflective dialogue in clinical supervision:
A pilot study involving collaborative review of supervision videos. Psychotherapy
Research, 26(3), pp.263-278.
Li, H., Xie, K. L. and Zhang, Z., 2020. The effects of consumer experience and disconfirmation
on the timing of online review: Field evidence from the restaurant
business. International Journal of Hospitality Management, 84, p.102344.
Ma, J., Webb, T. and Schwartz, Z., 2021. A blended model of restaurant deliveries, dine-in
demand and capacity constraints. International Journal of Hospitality Management, 96.
p.102981.
Pant, J. J. and Venkateswaran, V., 2019. Exploring millennial psychological contract
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management. Worldwide Hospitality and Tourism Themes.
Seetharaman, P., 2020. Business models shifts: Impact of Covid-19. International Journal of
Information Management, 54, p.102173.
Shah, M. and Aman, Q., 2019. The impact of human resource management practices on
leadership styles: The mediating role of employee trust. City University Research
Journal, 9(1). pp.58-71.
Tuan, L. T., 2017. Administrative error control: The role of value-based HR practices, I-deals,
and organizational politics. International Public Management Journal, 20(4). pp.648-
674.
Online
Chopstix, 2021. [Online] Available through <https://www.chopstixnoodles.co.uk/>
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