Detailed Business Administration Report: H&M Retail Store Analysis

This report provides a comprehensive analysis of the business administration practices within H&M, a global retail store. It covers various units, including topics such as creating effective presentations, performance management, facilities management, mail handling procedures, and meeting organization. The report delves into best practices for presentations, emphasizing content reuse and script consistency. It outlines steps for managing work effectiveness, including research, goal setting, and evaluation. Additionally, it examines facilities management, mail handling procedures, and the key factors for successful meeting planning, including health, safety, and security. The report also touches on the role of the chairperson in meetings and the use of spreadsheet software.

Business Administration
1

Contents
INTRODUCTION...........................................................................................................................5
UNIT 10...........................................................................................................................................5
1.1 ...............................................................................................................................................5
1.2 ...............................................................................................................................................5
1.3 ...............................................................................................................................................5
1.4 ...............................................................................................................................................6
2.1 ...............................................................................................................................................6
UNIT 11...........................................................................................................................................6
1.1 ...............................................................................................................................................6
1.2 ...............................................................................................................................................7
1.3 ...............................................................................................................................................7
1.4 ...............................................................................................................................................7
1.5 ...............................................................................................................................................7
UNIT 19...........................................................................................................................................8
1.1 ...............................................................................................................................................8
1.2 ...............................................................................................................................................8
1.3 ...............................................................................................................................................8
1.4 ...............................................................................................................................................8
1.5................................................................................................................................................8
1.6................................................................................................................................................8
3.2 ...............................................................................................................................................9
UNIT 21...........................................................................................................................................9
1.1 ...............................................................................................................................................9
1.2 ...............................................................................................................................................9
1.3 ...............................................................................................................................................9
1.4 .............................................................................................................................................10
1.5 .............................................................................................................................................10
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1.6 .............................................................................................................................................10
1.7 .............................................................................................................................................10
1.8 .............................................................................................................................................11
UNIT 49.........................................................................................................................................11
1.1 .............................................................................................................................................11
2.1 .............................................................................................................................................11
3.1 .............................................................................................................................................12
UNIT 52.........................................................................................................................................12
1.2 .............................................................................................................................................12
1.4 .............................................................................................................................................13
2.4..............................................................................................................................................13
2.7 .............................................................................................................................................13
UNIT 73.........................................................................................................................................14
1.1 .............................................................................................................................................14
1.2 .............................................................................................................................................14
1.3 .............................................................................................................................................14
1.4 .............................................................................................................................................14
1.5 .............................................................................................................................................15
1.6 .............................................................................................................................................15
2......................................................................................................................................................15
2.1 .............................................................................................................................................15
2.2 .............................................................................................................................................15
2.3 .............................................................................................................................................15
3......................................................................................................................................................16
3.1 .............................................................................................................................................16
3.2 .............................................................................................................................................16
3.3 .............................................................................................................................................16
3.4 .............................................................................................................................................16
3.5 .............................................................................................................................................16
3.6 .............................................................................................................................................17
4......................................................................................................................................................17
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4.2 .............................................................................................................................................17
4.3 .............................................................................................................................................17
4.4 .............................................................................................................................................17
4.5 .............................................................................................................................................18
4.6 .............................................................................................................................................18
CONCLUSION..............................................................................................................................18
REFERENCES..............................................................................................................................19
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INTRODUCTION
Business administration is a process through which work in organisation is carried out
smoothly. H&M is a retail store which has its branches in different parts of the world (Escobar-
Rodriguez and Monge-Lozano, 2012). In order to manage its operations various factors are
maintained which are discussed in detail in the following report.
UNIT 10
1.1
Here are two best practices to create a powerful and reusable presentation:
Content - Two words: reuse & shorten. If your website is current, effectively designed and
includes targeted content throughout, use this as your source material, and then convert it into
slides for optimal reuse.
Script - Everyone in your company has a different way of describing the same diagram or
mission statement, so a script is key to making sure all the presenters deliver the same message
consistently and coherently.
1.2
There are a few people who need to be consulted on the development of a presentation to
ensure your presentation will actually take place. Firstly, consult your audience. These people
will need to know when and where the presentation will be taking place so sending out some sort
of invitation would be good idea. You should find out from your audiences if any resources or
support needs are required and you should supply these requests at the presentation (Ball and
et.al., 2012).
1.3
The first factor that you should take into account when developing a presentation is
preparation. This would involve you considering what the reason for the presentation is. You
should set objectives, have a think about what you would like to achieve by the end of your
presentation. You should also prepare the venue with plenty of time and send out invites so you
know the number of people who will be attending.
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1.4
There are different types of communication like verbal communication which is usually the
preferred communication channel. Apart from this one can then use nonverbal gestures, facial
expressions and personal charisma to enhance the message. Another form of communication
would be written. In terms of a presentation, this would be PowerPoint slides, hand-outs; images
such as charts, graphs or any audio clips.
2.1
It is important to identify different associated factors of presentation. A particular display
has many purposes like inform, enthuse, teach, support, guide etc.
Content:
• What are your key points?
• How will you support these key points?
• How will you make it easy to follow?
Style:
 Fast
 Slow
Timings
It is imperative that you identify the timing of a presentation as you only have a certain
time limit in which to deliver your message/information Audience (Hesselbarth and Schaltegger,
2014).
When delivering a presentation, you must consider your audience:
 The size of the audience
 Their knowledge
UNIT 11
1.1
Organisations typically invest a significant amount of time (and therefore money) in
performance management activities. it is identified that most of the resources of every
organisation are invested in the management process. Therefore, it’s essential that you know
what value your organisation is getting from your investment in performance management and
appraisals and understand whether that time is being effectively spent.
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1.2
There are different steps that need to be followed in order to manage the effectiveness of
work:
Step 1 - Do your research and benchmark best practice
Step 2 – Be clear on your organisation’s goals for performance management
Step 3 – Establish your success measures
Step 4 – Start evaluating
1.3
Facilities Management involves guiding and managing the operations and maintenance of
buildings, precincts and community infrastructure on behalf of property owners. The Facilities
Manager organises, controls and coordinates the strategic and operational management of
buildings and facilities in order to ensure the proper and efficient operation of all its physical
aspects, creating and sustaining safe and productive environments for residents.
1.4
To achieve objectives, it a series of tasks has to be performed at every step. It is the job of
the top management to get themselves involved, and to share the responsibility (Roth, 2012).
Factors that need to be considered in the same are:
 A separate department or section consisting of system analysis is created to develop a
system.
 If an office is very small, then the office manager is assigned the task of system analysis
and suggestions to be made for their institution.
1.5
Here are four ways how one can improve work environment and, in turn, employee
engagement.
1. Hire great team members (and don't be afraid to let bad ones go)
2. Improve the lighting
3. Make the office comfortable
4. Improve communication
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UNIT 19
1.1
Junk mail is often unwanted postal marketing such as flyers, competition entries and postal
campaigns. If you receive unwanted mail with a return address on the envelope you can write
‘unsolicited mail, please return to sender’ on the envelope and put it back in the post unstamped.
1.2
1.3
Below is a quick overview on how franking machines generally work;
 Weight. Mail item is placed on to the franking machines inbuilt weighing scale – you get
the exact weight so no risk of overpaying on postage (Allais and Hagen, 2013).
 Size and service. ...
 Business message. ...
 Postage costs. ...
 Print. ...
 Finish
1.4
After all the post, has been franked, it to be placed inside the appropriate posting bag,
based on its class, this is for easier distribution. Most outgoing packages are already pre-
packaged by the employees wanting to send them, for example electrical certificates are sealed in
the correct cover.
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. However, post with no name is
usually opened by me, if it states it is confidential or private, I 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
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/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.
3.2
Efficient handling of mail requires establishment of definite procedures involving step by
step handling of mail. The incoming mail should be received and distributed with speed and
accuracy. The exact method of handling inward mail differs from office to office. First look
through the mails for each department, and sort them out by size and class, and then find out the
best method to send them – either normal or recorded (Hendriks and et.all., 2012). Then look at
the weights and sizes and look for the costs. The weight can be looked up on the machine that is
used to weigh posts.
UNIT 21
1.1
A meeting is where a group of people come together to discuss issues, to improve
communication, to promote coordination or to deal with any matters that are put on the agenda
and to help get any jobs done. You have to be very clear on why you are calling a meeting and
only people associated with the agenda should be called.
1.2
The law defines a meeting as a gathering of more than three, or a majority, of the members
of a public body. In most cases, the minimum number of people that must be present to
constitute a meeting would be three (for a group with five or more members). However, it would
be two, when the committee, subcommittee, or other subordinate unit of a governmental body
consists of either two or three members.
1.3
When you organise a business meeting, you want to ensure maximum attendance and a
positive response. You could issue a survey at the end of an event that asks for feedback,
although this takes time to act upon. Therefore, here are four factors to consider when planning a
meeting, which will boost attendance rates and the success of the event. The location has to meet
the requirements of all attendees to assure satisfaction and returning guests.
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1.4
Health, safety and security are the most important factors to be considered while
conducting a meeting.
 Check to see if the venue is a safe structure for the kind of meeting taking place.
 Check that electrical wires are secured properly and not trailing on the floor (Eichfelder
and Schorn, 2012).
 Make sure that the equipment to be used, like laptops and OHPs, is good working order
and has passed ICT testing to avoid safety issues.
 Make sure that any confidential documents taken to the meeting are not left behind and
are brought back safely. Also, make sure that only authorised people are allowed access
to those documents.
1.5
In order to make all the resources available for meeting a checklist should be made in the
following manner:
 Identify the purpose of the meeting
 Make sure you really need a meeting
 Develop a preliminary agenda
 Select the right participants
 Assign roles to participants
 Identify, arrange for, and test any required equipment
 Finalize the agenda and distribute it to all participants
1.6
Chairing is a key role on any voluntary Management Committee. The Chairperson must
ensure that the Management Committee functions properly, that there is full participation during
meetings, that all relevant matters are discussed and that effective decisions are made and carried
out.
1.7
A formal meeting in a business environment is a pre-planned event with a formal notice
that most often is sent via email or an official company memo. An informal meeting can take
place almost anywhere, anytime, and there is seldom the structure and formality that you will see
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in a formal meeting. Casual is the exact inverse of formal. Something that is casual need not take
after principles or controls. It might likewise not be founded on any f the traditional systems.
Casual approach is an easy-going kind of approach. It is regularly connected with a well-
disposed way (Pham, Segers and Gijselaers2013).
1.8
Policy and procedures for meetings are a very important part of the formal meeting process
because they set out what can and cannot be decided in meetings, as well as ensuring that certain
conventions are adhered to at that meeting.
Legal Requirements – These are policies and procedures which are required from some
organisations by law. An agenda, a chairperson and formal minutes of the meeting are legal
requirements in many places, and consider good business practice in others.
UNIT 49
1.1
An intermediate user can select and use a wide range of intermediate spreadsheet software
tools and techniques to produce, present and check spreadsheets that are at times non-routine or
unfamiliar. Spreadsheet software tools and techniques will be defined as ‘intermediate’ because
the range of data entry, manipulation and outputting techniques will be at times non-routine or
unfamiliar, the tools, formulas and functions needed to analyse and interpret the data requires
knowledge and understanding (for example, mathematical, logical, statistical or financial); and
the user will take some responsibility for setting up or developing the structure and functionality
of the spreadsheet.
2.1
There are different ways through which data can be summarised, analyse and interpret
using spreadsheet. Some of them are as follows:
 Sort - The easiest way to summarize data is to start with a simple sort if all you need is a
quick glance at ordered data.
 Auto Sum - It is one of the quickest ways to summarize data. Select a cell to the right or
below a range of values and click Auto Sum.
 Filter - Filtering might not be on your summarizing radar, but don't dismiss it. Filtering
allows you to selectively review specific data (Foss and Knudsen, 2013).
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3.1
It is important that the spreadsheet information is presented in an effective manner so that
the requirements of the user can be accomplished. Given below are the ways to make it
effective:
 Give your worksheet a good title
 Wake people up with colour
 Let the format lead the eye
 Apply a theme
 Don't cram your charts
 Diagrams are helpful
 Take advantage of conditional formatting
 When in doubt, spell it out
 Frame it
 Invite feedback
UNIT 52
1.2
The smartest and most effective techniques for improving email deliverability are as
follows:
 Prime your IP for success.
 Register a subdomain and use it only for email activity.
 Implement a sender policy framework.
 Check your sender reputation.
 Check feedback loops.
 Stick to a consistent send schedule
1.4
There are a number of ways through which safety can be ensured while using mail:
 Change your password regularly and keep it in a safe place.
 Don’t share your password with anyone.
 Don’t open attachments from anyone you don’t know.
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