Impact of Poor Storage Facilities on Fruit and Veg Shop Performance

This report examines the critical issue of poor storage facilities within the fruit and vegetable industry, specifically focusing on the case of Simon George & Sons in Melbourne. It delves into the detrimental impacts of inadequate storage on profitability and brand image, highlighting the importance of maintaining the freshness and safety of perishable goods. The report identifies the lack of proper storage knowledge among staff and insufficient resources as primary causes of the problem. It explores the benefits of effective storage systems, including reduced waste, improved food quality, and enhanced customer satisfaction. The research employs an interpretive philosophy and a descriptive research design, utilizing questionnaires to gather data on equipment availability, customer satisfaction, and staff training. The report also outlines strategies to minimize food storage wastage and improve overall business performance. The report also highlights the importance of staff training and the factors that contribute to poor management practices, such as unskilled employees and insufficient financial resources. The study aims to provide insights into the importance of storage facilities and strategies for minimizing wastage in the organization.

POOR STORAGE FACILITIES IN FRUIT
AND VEGGIE SHOP

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
Background of the study.........................................................................................................1
PROBLEM DEFINITION...............................................................................................................1
Management decision.............................................................................................................1
Research questions.................................................................................................................1
Research objectives................................................................................................................2
LITERATURE REVIEW................................................................................................................2
Benefits of storage system......................................................................................................2
Importance of storage training to staff members....................................................................3
Factors increases issue of poor management system.............................................................4
Strategies to minimise food storage wastage .........................................................................4
RESEARCH DESIGN AND METHOD.........................................................................................5
Research philosophy...............................................................................................................5
Research design......................................................................................................................5
Research methodology...........................................................................................................6
Data collection........................................................................................................................6
Sampling.................................................................................................................................7
Data Analysis..........................................................................................................................7
ADDITIONAL ISSUES..................................................................................................................8
Ethical issues..........................................................................................................................8
Limitation of research.............................................................................................................8
Time schedule.........................................................................................................................8
Budget...................................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Background of the study
Food storage is most important part of business units. Hotels, restaurants aim to provide
quality food to their consumers so that they appreciate food quality and be associated with the
brand for longer time (Kesavan and Swaminathan, 2014). Poor storage is the major issue in the
vegetable shops. It not only impacts on profitability but also affects brand image of the entity.
Fruits and vegetables are considered nutritious and in the absence of effective care they can get
contaminated. This can increase harmful bacteria formation in food and if any person eat such
contaminated food then it can affect their body and health. It is essential to store fruits and
vegetables at accurate temperature so that they remain fresh for longer duration. Present report is
based on poor storage facilities in Simon George & Sons in Melbourne. The main reason of poor
storage facilities in the cited firm is that kitchen staff does not have proper knowledge of using
these equipments (Verma, 2015). Apart from this Simon George & Sons does not have
sufficient resources and equipments such as Big refrigerator, pre-cooling equipment, cold rooms,
quality chopping equipment etc.
The research project is being designed primarily to identify impact of poor storage
facilities on business unit. In addition, study will focus on key issues which create this problem
in the workplace. Furthermore, study will emphasis on importance of storage facilities in the
Simon George & Sons. Research project will analysis strategies to minimize wastage by
improving storage facilities in the shop.
PROBLEM DEFINITION
Management decision
Given the background in the last project, the management decision is as following:
 Should Simon George & Sons improve storage facilities of food and vegetables?
 Does improving storage facilities can enhance business performance?
Research questions
The research question related to this project is as following:
 What are the main strategies that can assist Simon George & Sons in minimizing its
storage issue and improving performance of organization?
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Research objectives
Research objective for the present study are as following:
 To understand benefits of quality storage in the Simon George & Sons.
 To explore significance of training and knowledge about storage to employees in the
workplace.
 To determine factors that can increase issues of poor storage in the Simon George &
Sons.
 To analysis strategies for minimizing wastage in the organization.
LITERATURE REVIEW
Benefits of storage system
According to statement of Kesavan and Swaminathan, (2014), has stated that it is
essential to maintain good storage of all product in order to maintain damage to material,
handling labour and operation safety. This helps in providing quality food to consumers. As per
the view of Bairwa and et.al, (2014), has said that handling of material is very tough task and
very expensive in order to reduce cost of each unit. Verma, (2015), has sated that this kind of
tool is very effective in relation to have reduction in damages. It can be said that damage to
material can be expensive and it may also reduce the stock life of many equipments. The
effective and efficient use of spaces can also help in reducing waste of space so that each activity
can be done in expertise manner (Panneerselvam, 2014).. According to judgement of Arinloye
and van Boekel(2016), has stated that the flow of material should be improvised in the food and
vegitable shops so that companies can provide quality food to their consumers. It is very
beneficial to order bulk material in large quantities and preserving them by keeping in storage, it
can be beneficial at the time of more demand and less supply of particular product. The
Toivonen, Mitcham and Terry, 2014, has stated as if every time the material is moved, it may
take cost, time and gives an opportunity for making wide range of mistake or damage. According
to statement of Mackey and Gass, 2015, has stated that an effective storage system help in
manner to ensure that goods are placed in warehouse properly which takes less time to locate an
item (Mackey and Gass, 2015). As per view of Brinkmann, 2014, has said that better and
effective storage ensure that goods are readily available. According to statement of Silverman,
(2016),goods which are place in stored should be noted in separated books so that storekeeper
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can have idea about the quantity of storage available. This practice is very helpful in manner to
reduce holding of too much or too less inventory. There should be effective handling of
equipment of stores so that customer can get attract with proper arrangements. This kind of
system help in customer satisfaction so that firm can grow well and attract more consumers.
Importance of storage training to staff members.
According to statement of Kesavan and Swaminathan,(2014), it is very essential to
maintain food safetyat warehouses and storages. To keep up the proper guidelines of up to date
food and safety regulation help to avoid risk which can affect the growth of business enterprise.
As per the view of Arinloye and van Boekel, (2016), employees of organisation should be
provided with effective training so that they can maintain proper hygiene of food standards. The
Bairwa and et.al., (2014), has stated that the senior manager of company are responsible to
provide expressive training to their junior staff so that they can what kind of food are to be kept
in how much temperature. This kind of training is very essential in way to protect the good from
getting damaged. According to statement of Toivonen, Mitcham and Terry, (2014), the effective
training is always helpful reduction of risk of food poisoning. It very tough task to keep their
eyes on every kind of material in store but it can be happen with the proper training facility.
According to statement of Mackey and Gass, (2015), issue of food poisoning can be serious for
any food business. The brand name of company can also get affected. As people start to give
their reviews on that king issues. This kind of leads to fall in sale volume of company. As per
the view of Brinkmann, (2014), has stated as the food safety training also help to make control
on quality. This method of working is also important to handle the brand image of business
enterprise. The Silverman, (2016), has said that at the time when staff are properly trained then
in firm there can be lless wastage and lost due to poor handling of food storage. With training
they also can have idea about what food is to kept at what temperature, so that risk of poising can
be reduced. According to statement of Verma, (2015), has stated that storage tools are effective
to cut down the cost of wastage in food products. As per the view of Gast and Ledford, (2014),
has said that with the help of correct training and daily application of various food safety
principles the staff members approach of food maintenance can be changed in positive aspects.
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Factors increases issue of poor management system
According to statement of Smith, (2015), there can be issues with factors like unskilled
employees and lack of financial resources. This kind of system can majorly affect the growth of
organisation. As per the view of Gast and Ledford, (2014), company should have enough
financial resources so that they can purchase tools of upgraded technology so that they can have
various equipment in order to have maintenance of food items in more effective way. Fletcher,
(2017), has stated that the manager of company should provide effective training to their
employees so that they can maintain food item. It is the responsibility of senior staff of firm that
they have to provide expert training to their junior staff can take initiative in order to
maintenance of hygiene of food products.
Strategies to minimise food storage wastage
According to statement of Gast and Ledford, (2014), there should be awareness about
maintenance of temperature zone. It is essential to keep foods at proper temputure. As per the
view of Toivonen, Mitcham and Terry, (2014), food should be stored in fridge. According to
statement of Bairwa and et.al, (2014), there should be effective care such as dairy product once
they open there is more chances to get this destroyed.
Illustration 1: Strategies of food storage
(Source: Fletcher, 2017)
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RESEARCH DESIGN AND METHOD
Research philosophy
Research philosophy is the technique which describes the way of carrying out the
investigation. There are various techniques which can be used as philosophy, these are
interpretive, positivism etc (Bairwa and et.al, 2014).
Positivism philosophy is the technique which emphasise on discovering false facts about
the subject matter. On other hand interpretative is another method which pays more attention on
subjective part of the study. In the present investigation researcher will take support of
interpretive philosophy. This technique will assist in knowing about importance of storage
facilities in the vegetable and fruit shop (Mackey and Gass, 2015).
Research design
It is considered as one of the most important tool of research project that involves
activities so that researcher can meet with the objective and can get optimistic results. It helps in
converting research problems into practical projects.
Brinkmann, (2014), there are three types of research design which are used by scholar.
These are exploratory, descriptive and causal. Selection of tool completely depends upon the
nature of business research on particular topic. Exploratory research design is used in such type
of investigations where scholar does not have knowledge about research problem. On other hand
causal research design is completely different from exploratory design because in such type of
technique scholar pay attention on investigating relationship between variables and its impact on
project (Silverman, 2016).
On other hand descriptive research design is another type of method which helps in
identifying characteristics of phenomena. With the help of this method researcher describe each
element effectively and reach to the results (Smith, 2015). The present investigation is on the
poor storage facilities in the Simon George & Sons. For this topic scholar has taken support of
descriptive research design. This method has supported the investigator in gathering in-depth
information about topic and developing understanding about storage of vegetables and fruits.
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Research methodology
The research project is investigating about impact of poor storage facilities on
performance of Simon George & Sons. In the present study researcher will use questionnaire
tool for gathering detail about storage facilities, their importance and factors that affect it. Open
ended questions will be included in order to collect information about the subject matter (Gast
and Ledford, 2014).
In order to gather detail knowledge about the storage facilities in Simon George & Sons
and its impact on business, researcher will incorporate the following:
 There will be 10 quantitative questions related to availability of equipments in the kitchen
in Simon George & Sons fruit and vegetable shop
 Apart from this, scholar will ask questions about customer satisfaction related to food
quality, their opinion, staff knowledge about the latest storage equipments, temperature
etc.
 There will be three demographic questions such as gender, name, age etc. These
demographic questions will explain demographic variable of respondents.
Data collection
It is considered as one of the most important part of research project. There are two main
types of data collection techniques which are used by scholar in different types of investigations.
These are such as primary and secondary data collection methods. Primary data collection
method can be defined as method in which scholar gather first hand information and all details
are collected by researcher himself (Fletcher, 2017). Individual takes support of questionnaire,
interview, observation in order to gather information about the topic. On other hand secondary
data collection method is another tool in which researcher collect information from already
available data. These details are stored by other authors on the same topic. Thus, by secondary
data collection technique individual can get to know more about their subject matter. Books,
Journals, internet articles etc. are various secondary data collection sources which support the
investigator in developing understanding about the subject matter (Khan, 2014).
Present research project is based on poor storage facilities in Simon George & Son fruit
and vegetable shop. For the present study scholar will take support of primary data collection
sources and will collect information through questionnaire method.
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Sampling
Population can be defined as group of people those who have same characteristics. For
the present report on poor storage facilities in the Simon George & Sons scholar has selected
kitchen staff of Simon George & Sons . They are working in the shop on full-time basis so they
have good knowledge about the organization, consumers needs and their perception about the
organization (Food safety and storage, 2017). They can explain effectively food storage facilities
in the organizationand what impacts occur on performance due to poor storage facilities.
Questionnaire will be circulated to all respondents so that they can answer these questions. This
can support researcher in gathering in-depth information about subject matter (Brinkmann,
2014). It helps in developing better understanding about the topic and knowing impact on poor
storage on business units, consumer satisfaction and brand image of the entity.
Data Analysis
Data analysis is the main tool of research methodology which supports in analysing
collected information in effective manner. It is the method in which scholar interpret all collected
information from the samples (Toivonen, Mitcham and Terry, 2014). This technique supports in
drawing valid conclusion by the researcher. In the present investigation scholar will use SPSS
software in order to analysis the data. SPSS will be able to present the data by using tables and
graphs in effective manner.
 Researcher will calculate co-efficiency to verify consistency of items. These can help in
knowing storage facilities in the organization and what is level of food safety in the
vegetable shop (Panneerselvam, 2014).
 Mean is another method which will be calculated by the scholar in order to find out
importance of storage in the Simon George & Sons shop. By calculating mean value
individual will be able to meet with the objective. Mean score will help in examining
storage equipment, food safety, contamination, etc. This will help in getting optimistic
results about the topic and drawing valid conclusion on it (Mackey and Gass, 2015).
 Furthermore, researcher will also calculate median and mode value. This will help in
identifying significance of storage in the Simon George & Sons. By this way scholar will
be able to interpret that how poor storage can affect satisfaction level and profitability of
business (Arinloye and van Boekel, 2016).
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 In addition to this, researcher will take support of regression in order to get significant
value of variables. By this way individual will be able to know factor that affect mainly
storage of fruits and vegetables (Mackey and Gass, 2015).
ADDITIONAL ISSUES
Ethical issues
1. The researcher should not use any unauthentic sites to get any information.
2. The investigator will analyse each point before having proper investigation.
3. The researcher will take each point into consideration before sending questionnaire to
individual to get reviews.
4. The scholar will conduct whole research in true and fair manner.
5. The Researcher will use all strategies in effective way so that better outcome can be
received.
Limitation of research
Every research has some limitation too. The limitation can be found on the ground of
financial resources of company and lack of skilled employees etc. These kinds of limitations can
affect the growth and productivity of business to a large extent. It is essential to solve such kind
of issues to have higher amount of profitability
Time schedule
The Gantt chart is very useful this helps in showing time line of the project. This stage
will take approximately 9 weeks to get this process done.
Task Weeks
1 2 3 4 5 6 7
Develop
ment in
food
storage
techniq
ue
8

Identific
ation of
improve
m
Effectiv
e
training
to staff
member
Strategi
es is to
be use
in
handlin
g of
wastage
of food
product
s.
The
effectiv
eness
and
efficien
cy in
handlin
g of
food
product
s
9

Budget
With the help of following table the estimation of budget can be taken on the basis of
research study. This is showing the total cost incurred at particular stages are as-
Description Calculation cost
1. Upgraded technology
equipments
20000*2 items 40000
2. Effective training charges 5000*7 days 35000
3. Refreshment to staff 100*50 person 5000
4. Incentives 1000*10 person 10000
5. Other expenses 10000 10000
Total cost 100000
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