Business Administration: Comprehensive Report on Key Business Aspects

This report provides a comprehensive overview of various aspects of business administration. It begins with an introduction to the field, including key concepts like accounting, finance, and marketing. The report then delves into practical topics such as presentation skills, including audience analysis, voice projection, and handling questions. It further explores effective communication strategies, room layout, and contingency planning. The report also covers essential aspects of information management, including storing and retrieving information, maintaining data security, and the importance of confidentiality. Additionally, the report discusses mail management, including handling junk mail, franking machines, and ensuring mail security. The report is structured into multiple units, each addressing specific topics and providing insights into real-world business practices. It concludes with a summary of the key takeaways and references used throughout the report.

Business administration

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1...........................................................................................................................................1
1.2...........................................................................................................................................1
1.3...........................................................................................................................................1
1.4...........................................................................................................................................2
1.5...........................................................................................................................................2
1.6...........................................................................................................................................2
2.1...........................................................................................................................................2
2.2...........................................................................................................................................3
2.3...........................................................................................................................................3
3.1...........................................................................................................................................3
3.2...........................................................................................................................................3
3.3...........................................................................................................................................4
3.4...........................................................................................................................................4
3.5...........................................................................................................................................4
3.6...........................................................................................................................................4
3.7...........................................................................................................................................4
UNIT: 19 .........................................................................................................................................5
1.1...........................................................................................................................................5
1.2...........................................................................................................................................5
1.3...........................................................................................................................................5
1.4...........................................................................................................................................5
1.5...........................................................................................................................................5
1.6...........................................................................................................................................5
2.1...........................................................................................................................................6
2.2...........................................................................................................................................6
2.3...........................................................................................................................................6
3.1...........................................................................................................................................6

3.2...........................................................................................................................................6
3.3...........................................................................................................................................6
UNIT 27 ..........................................................................................................................................7
1.1...........................................................................................................................................7
1.2...........................................................................................................................................7
1.3...........................................................................................................................................7
1.4 ..........................................................................................................................................7
1.5...........................................................................................................................................8
2.1...........................................................................................................................................8
2.2...........................................................................................................................................8
2.3...........................................................................................................................................8
2.4...........................................................................................................................................8
3.1...........................................................................................................................................8
3.2...........................................................................................................................................9
UNIT 38...........................................................................................................................................9
1.1...........................................................................................................................................9
1.2...........................................................................................................................................9
1.3...........................................................................................................................................9
1.4...........................................................................................................................................9
1.5...........................................................................................................................................9
1.6.........................................................................................................................................10
1.7.........................................................................................................................................10
1.8.........................................................................................................................................10
2.1.........................................................................................................................................10
2.2.........................................................................................................................................10
2.3.........................................................................................................................................10
2.4.........................................................................................................................................10
3.1.........................................................................................................................................11
3.2.........................................................................................................................................11
3.3.........................................................................................................................................11
UNIT 51.........................................................................................................................................11

1.1.........................................................................................................................................11
1.2.........................................................................................................................................11
1.3.........................................................................................................................................12
1.4.........................................................................................................................................12
1.5.........................................................................................................................................12
1.6.........................................................................................................................................12
1.7.........................................................................................................................................13
2.1.........................................................................................................................................13
2.2.........................................................................................................................................13
2.3.........................................................................................................................................13
2.3.........................................................................................................................................13
2.4.........................................................................................................................................14
3.1.........................................................................................................................................14
3.2.........................................................................................................................................14
3.3.........................................................................................................................................14
3.4.........................................................................................................................................14
3.5.........................................................................................................................................15
3.6.........................................................................................................................................15
UNIT 54.........................................................................................................................................15
1.1.........................................................................................................................................15
1.2.........................................................................................................................................15
1.3.........................................................................................................................................15
1.4.........................................................................................................................................15
1.5.........................................................................................................................................16
1.6.........................................................................................................................................16
1.7.........................................................................................................................................16
1.8.........................................................................................................................................16
2.1.........................................................................................................................................16
2.2.........................................................................................................................................16
2.3.........................................................................................................................................17
2.4.........................................................................................................................................17

2.5.........................................................................................................................................17
2.6.........................................................................................................................................17
2.7.........................................................................................................................................17
2.8.........................................................................................................................................17
2.9.........................................................................................................................................17
UNIT 73.........................................................................................................................................18
1.1.........................................................................................................................................18
1.2.........................................................................................................................................18
1.3.........................................................................................................................................18
1.4.........................................................................................................................................18
1.5.........................................................................................................................................18
1.6.........................................................................................................................................18
2.1.........................................................................................................................................19
2.2.........................................................................................................................................19
2.3.........................................................................................................................................19
3.1.........................................................................................................................................19
3.2.........................................................................................................................................19
3.3.........................................................................................................................................19
3.4.........................................................................................................................................20
3.5.........................................................................................................................................20
3.6.........................................................................................................................................20
4.1.........................................................................................................................................20
4.2.........................................................................................................................................20
4.3.........................................................................................................................................20
4.4.........................................................................................................................................21
4.5.........................................................................................................................................21
4.6.........................................................................................................................................21
CONCLUSION..............................................................................................................................21
REFERENCES..............................................................................................................................23

INTRODUCTION
Business administration is management of a business. It includes all aspects of
overseeing and supervising business operations and related field which include Accounting,
Finance and Marketing (Escobar-Rodriguez and Monge-Lozano, 2012). The administration of a
business includes the performance or management of business operations and decision making,
as well as the efficient organization of people and other resources, to direct activities toward
common goals and objectives.
TASK 1
1.1
Advantages: -
 The basic features are easy to master and can make you appear to be organized, even if
you are not. Easy to modify: when compared to other visual aids such as charts, posters, or objects, it
is easy to modify.
Disadvantages: -
 Design power pointless: gives the illusion of content and coherence, when in fact there is
really not much substance or connection between the different points on the slides.
 Focus on medium, not message: Too many people forget that they are making a
presentation first and that PowerPoint is just a tool.
1.2
Type and size of audiences: -
 Conversation Size: an audience of up to 10 people.
 Speech Size: an audience of 10-40 people.
 Performance Size: an audience of 40-100 people.
 Show Size: an audience of 100 or more people
Anticipating your audience’s assumptions helps you make better choices about how to
present your content. We all know there are many misconceptions when it comes to nutrition, so
get ready to debunk these in a way that doesn’t alienate the audience.
1.3
 Purpose. Always identify the purpose of your presentation.
 People. Think about the people at your presentation.
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 Problems. Ask yourself what can go wrong with your presentation, and have contingency
plans to help you cope and to boost your confidence (Hesselbarth and Schaltegger,
2014).
 Patterns. Try to find patterns or shapes to your presentation that will help your audience
to remember what you say.
1.4
When it comes to voice projection, participants have probably been speaking for years
and, presumably, been heard, so they may wonder why it is more than just volume that is
important. However, presentations are not like ordinary face-to-face conversations and require a
different set of skills. This training activity focuses on the difference that a little attention paid to
how presenters say their words will make on their delivery style, and pay dividends with and for
their audience.
1.5
 Listen to the entire question
 Pause
 Credit The Person
 Respond to the Question honestly and the best you can
 Bridge to the next question by asking them a question
1.6
 Self-reflection is important in any evaluation, but it is particularly difficult for
presentations. For self-reflection to work well, presenters must record or videotape their
presentation, and listen to or view the tape.
 As a build-up to audience evaluation, most public speaking experts recommend practising
your presentation multiple times.
2.1
Room layout - Check the location of doors. Once the meeting has started, people should
not enter through doors at the front of the room, to prevent latecomers from disrupting the
meeting.
Room Noise - Be sure the ventilation system is working well and quietly. Be sure there's
no extraneous noise coming from other meetings in adjoining rooms or from the corridors (Roth,
2012).
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2.2
A formal Contingency Plan is a documented procedure or process that prepares a facility
to respond appropriately to an unplanned event including the recovery from that event. Its
purpose is to minimize business losses caused by unplanned equipment or service outages.
2.3
 Write a timed schedule for presentation
 Find out how long it takes to deliver material
 Decide the “talking time”
 Write assertions so that individuals don’t waffle
3.1
The language you select should be suitable for you, not someone else. If you’re a first-
year college student, there’s no need to force yourself to sound like an astrophysicist even if you
are giving a speech on new planets. On other hand, appropriateness asks whether the language
you are choosing is appropriate for your specific audience. Let’s say that you’re an engineering
student. If you’re giving a presentation in an engineering class, you can use language that other
engineering students will know.
3.2
 Know what volume your voice should be in your classroom. If you speak too softly, your
speech serves little purpose. At the same time, don't mistake shouting for speaking
loudly.
 Vary the volume to get attention. Whether to choose to speak louder or more quietly, you
draw attention to your speech through contrast. For example, you can speak softly when
you narrate a sad story. In this case, a quieter approach is usually a more effective
attention-grabber.
3.3
Body language, sometimes called “non-verbal communication,” is an important tool. The
way you communicate through body language can determine your success in everything from
relationships to your career. Paying closer attention to the messages you send through body
language can help you succeed.
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3.4
Visual aids can add another dimension to a speech, and they can be used for any topic.
Pictures, PowerPoint presentations, and other types of props are a good way to hold the
audience’s interest. Being organized is another important part of effective presentations. Using
note cards with clearly written points is a good way to remember what you want to say and in
what order.
3.5
Presentations skills and public speaking skills are very useful in many aspects of work
and life. Effective presentations and public speaking skills are important in business, sales and
selling, training, teaching, lecturing, and generally feeling comfortable speaking to a group of
people (Ackermann, 2012).
3.6
 Set the Rules at the Beginning
 Field Questions Fairly
 Answer Questions Tactfully
 Have Your Own Questions Ready
3.7
To begin evaluating presentation training courses you need to have formulated a base-line
from which to measure results. Generally, this is the point where you recognize need. As you
realized that presentation training courses were a possible solution to your base line questions
you likely had an idea of where you would like the improvements to be realized.
UNIT: 19
1.1
Filter junk mail using sender name, domain, or subject line. Send messages to a separate
folder or block them altogether. This option is useful if spam senders frequently change sender
information.
1.2
Even though finance is a big part of school administration, cheques are very rarely sent
out through the post as most banking is done electronically; this is because it is generally more
secure, easier to use and much faster than waiting for a cheque to come through the post.
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1.3
A franking machine is a device that franks all outgoing mail with the date, item price and
usually a return address and company logo. A franking machine can frank letters and large
letters, as well as labels for parcels and large packages.
1.4
All outgoing mail needs to clearly identify the sender and the recipient. Instruct
employees in the proper preparation of envelopes, and make someone on staff available to
answer questions about the mail.
1.5
To ensure security of mail items, all post addressed to employees are organised and
delivered to their pigeon holes, to be opened by themselves (Pham, Segers and Gijselaers, 2013).
However, post with no name is usually opened by me: if it states it is confidential or private,
managers will be hand it to the business manager.
1.6
There are several ways to identify a suspicious item, some characteristics include -
misspelling of name or address, no return address, stains, discolouration or a strange odour, or
uneven"unnecessary packaging. The procedures in place state never to open a package believed
to be suspicious, and to isolate it from the rest of the mail, preferably sealing it in another
package or container.
2.1
The reason the mail is stamped only on the envelope is that once the mail is delivered to
the appropriate person it becomes their responsibility to deal with the item. All mail is date
stamped on the envelope. Most mail is addressed to either a named person or department.
2.2
Incoming USPS mail is picked up by Mail Services around 8:45am. This mail is
generally sorted by 9:30am. The mail is then delivered around campus according to daily
approximate scheduled rounds.
Outgoing mail is picked up from departments at the same time incoming mail is
delivered. The mail is processed and generally dispatched the same day.
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2.3
This is where you set the Account specific Junk Mail settings. Select to enable adaptive
junk mail controls for the mail account. There is a section: 'do not automatically mark mail as
junk if the sender is in' It should show you a list of your address books.
3.1
Mail requiring metered postage requires a USPS Metered Mail Request Form (PDF),
available from the mailroom (Miller and Cameron, 2011). First Class, Bulk, Priority Mail,
Express Mail, International Mail, Media Mail and Book Rate metered mail services are available.
3.2
Dispatch is considered one of the niftiest email apps for iPhone, mostly because it
supports third-party apps. You can, for instance, archive important mails to Evernote or save
links to read later with Pocket. The app also supports email aliases and Touch ID.
3.3
Despatching involves the following steps :
 Collection of outward mail
 Recording in despatch register
 Folding of letters
 Preparing the envelopes
 Sealing and stamping
 Posting the mail.
UNIT 27
1.1
Storing information is the process where information is deposited or stored in a
storehouse (cabinets, HDD, memory stick, etc) and retrieving information is the process of
obtaining the stored information resources relevant to the needs. The main purpose of storing any
information is for easy retrieval in the future when it is required. It is also part of a company’s
business practice.
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1.2
It is important to have rules concerning the security and confidentiality of information,
because it may contain sensitive data such as:
 Personal records
 Payroll records
 Human resources records
 Financial data
In the wrong hands, this information could pose a threat to the business and its customers
or be used to commit fraud, discrimination, and other violations. There are laws such as the 1998
Data Protection Act that, if not followed, could lead to legal action (Schmoldt and et. al., 2013).
1.3
The Physical way or storing information can range from using a fling cabinet where
documents and other information are stored alphabetically or using page dividers to separate
information by topic genre. This method is frequently used invoices to store employees files,
customer records, company policies, contracts or procedures.
1.4
within the Primary Care Mental health Team use many different systems that have the
facility to search for information. We store information electronically and paper based. Laptus is
one of our day to day systems that is used to research about a patient's ID number, birth name,
postcode etc.
1.5
Having an information system is crucial to the well being of an organisation. it is possibly
one of the most important assets a company needs although there can be several issues that
arise; information stored electronically can be obtained by viruses.
2.1
Information systems are the collection of hardware and software network, data and
procedures that people and organisations use for the information storage and retrieval procedure.
It looks after collection of data, creating data, processing data, distributing data and retrieving
data.
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