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PRINCIPAL OF BUSINESS        SCHOOL BASED ASSEMENTCandidate: Sashay PottingerCandidate number:
Centre number:Territory: Wolmer’s Girls High School                    TABLE OF CONTENTSAcknowledgment                    ...
Government Regulations                                  pg 17Ethical Issues                                          pg 18...
understand. Finally, I give God thanks in giving me the strengthand courage to press on, keeping me through the late night...
DESCRIPTION OF LOCATIONThe name of the Business is Shauntel de` Restaurante. It islocated at 25 Dominica Drive, New Kingst...
MISSION STATMENTShauntel de` Restaurante will aim to provide nothing but thebest services. The business’ goal will be to l...
JUSTIFICATION OF LOCATIONThe location of the business will be at 25 Dominica Drive, NewKingston. It will be located in the...
SELECTION OF APPROPRIATE LABOUR   Position      Type of         Number of      Function                 Labour          Em...
SOURCES OF FIXED CAPITAL AND WORKING                       CAPITALTwo sources of working capital the business have are:   ...
ROLE OF THE ENTREPRENUERThe entrepreneur will pay a very important responsibilityin the smooth and running of the business...
SHOW THREE FUNCTIONS OF THE               ENTREPRENUER IN THE BUSINESSThe entrepreneur will assume all possible risks ofbu...
TYPE OF PRODUCTIONThe business will be involved in Tertiary production.This is where the business will offer services. The...
LEVELS OF PRODUCTIONThe level of production the business will engage in isDomestic Production.This will be predominantly w...
QUALITY CONTROL MEASURESTwo examples of quality control measures the businesswill carry out are:        The use of deepfre...
USE OF THE TECHNOLOGYTwo types of technology which will be used in thebusiness are:Dishwashing Machines: This will be used...
LINKAGEForward and Backward linkage that will be in thebusiness                 Backward Linkage                       For...
POTENTIAL FOR GROWTHThe entrepreneur will reinvest in the development of moreemployees. The entrepreneur will also enhance...
GOVERNMENT REGULATIONSThe entrepreneur will ensure that all employees have a validfood handler’s permit which must be rene...
ETHICAL ISSUESEthical issues are merely guidelines or reminders of howbusinesses should treat their disposals.Ethical Issu...
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Principal of business

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Principal of business

  1. 1. PRINCIPAL OF BUSINESS SCHOOL BASED ASSEMENTCandidate: Sashay PottingerCandidate number:
  2. 2. Centre number:Territory: Wolmer’s Girls High School TABLE OF CONTENTSAcknowledgment pg 3Description of Business pg 4Justification of Location pg 6Selection of Appropriate Labour pg 7Sources of Fixed and Working Capital pg 8Role of the Entrepreneur pg 9Type of Production pg 11Quality Control Measures pg 13Use of Technology pg 14Linkage pg 15Potential for Growth pg 162|Page
  3. 3. Government Regulations pg 17Ethical Issues pg 18 ACKNOWLEDGEMENTIt is in my great desire to thank those who made it possible forthe completion of this assignment. First and for most let thankmy mother, Andrea Braham for providing the materials neededto complete my assignment. Also I would like to thank myuncle-in- law, for helping to print my assignment.Members of my family have been a constant support ofencouragement and support. I would also like to thank myBusiness teacher, Mrs Garvey, for giving a basis outline in whatto be done and for teaching each topic in order for me to3|Page
  4. 4. understand. Finally, I give God thanks in giving me the strengthand courage to press on, keeping me through the late nights andfinally finding that determination within me throughout thisexercise.4|Page
  5. 5. DESCRIPTION OF LOCATIONThe name of the Business is Shauntel de` Restaurante. It islocated at 25 Dominica Drive, New Kingston. The name of theentrepreneur is Sashay Pottinger. She is a graduate of TheUniversity of Technology and has received Master of BusinessAdministration and Entrepreneurship Bachelors Degree.The will be involved in Sole Proprietorship.The business will need a Food Handlers permit to initiate.My business will engage in providing spectacular meals,delectable pastries and fulfilling beverages. In addition, thebusiness will execute delivery to nearby parishes and cateringfor parties. Opening hours will be from 8:00 am – 12:00 pm,Mondays to Saturday.5|Page
  6. 6. MISSION STATMENTShauntel de` Restaurante will aim to provide nothing but thebest services. The business’ goal will be to let customers feelsecure and satisfied when they enter and leave our restaurant.The entrepreneur intends to make prices low enough forcustomers to afford. His/her targets will consist of being the bestrestaurant in the parish. Our objective is to be creative andexplore concerning food types. However, not moving fromtraditional practices, by doing this, it will provide customerswith a variation of choices. Most importantly the restaurant willaspire to provide an atmosphere which suits adults, children andteenagers. In addition, like all other business, we will endeavourto make a hundred percent profit by ensuring that customers getthe best services.6|Page
  7. 7. JUSTIFICATION OF LOCATIONThe location of the business will be at 25 Dominica Drive, NewKingston. It will be located in the midpoint of New Kingstonwhich many hang out and business places are situated. This willensure that business generate profits.Reasons for choosing Location: Close to working institutes Large amount land space which provides a good amount of spaces for restaurant, outside dining and parking space for the customers. Close to popular hangout spots, hence more customers are more likely to stop at the restaurant for a meal or snack.7|Page
  8. 8. SELECTION OF APPROPRIATE LABOUR Position Type of Number of Function Labour EmployeesChef Professional 2 To prepare sumptuous meals and pastriesWaiter Semi-Skilled 3 To serve customers their mealsJanitor Skilled 2 To ensure the business is hygienic at all timesSecurity Skilled 1 To ensure the safety to the businessCashier Skilled 1 To cash the prices of the meals purchased by customers8|Page
  9. 9. SOURCES OF FIXED CAPITAL AND WORKING CAPITALTwo sources of working capital the business have are: Money saved from the day to day operations of the business, which is the selling and delivering of food. Two sources of fixed capital are: A loan of 1.5 million from National Commercial Bank (NCB) using property owned as collateral. The use $500,000 personal savings in order to buy machinery and motor vehicles.9|Page
  10. 10. ROLE OF THE ENTREPRENUERThe entrepreneur will pay a very important responsibilityin the smooth and running of the business. Theentrepreneur’s role will include:The entrepreneur will need to always be carefullyplanning ahead. This is to make goals clear and actionsthe business need to take to achieve those goals.The entrepreneur will also need to manage specific tasksin order to attain specific goals. Since there will bedifferent departments he/she will organize and divide thework which will help to complete targets quickly.Furthermore, the entrepreneur will need to ensure thathe/she has staffs that are hard working and competitivewhich makes business less likely to have a business.The entrepreneur’s role will enable him/ her to direct,improve and ensure employees are trained. As anentrepreneur he/she should be able to monitor and controlall the aspects of the business from production to serviceand quality check.10 | P a g e
  11. 11. SHOW THREE FUNCTIONS OF THE ENTREPRENUER IN THE BUSINESSThe entrepreneur will assume all possible risks ofbusiness which appear due to the option of changes in thetastes of consumers and new inventions. These risks arelimitless. In other words such risks are known asuncertainty concerning a loss.The entrepreneur will be the decision maker of allactivities in the business. He/she makes the decisions insecuring financial resources, decides the development ofmarket for my services. In addition, the entrepreneurdecides the business’ objectives. The entrepreneur will have to construct new services,product, and ideas for my business. As the entrepreneur,he/she foresees any potential opportunities of makingprofit and aims for it.11 | P a g e
  12. 12. TYPE OF PRODUCTIONThe business will be involved in Tertiary production.This is where the business will offer services. Thebusiness will provide services such as delivery of the foodthat will be provided.12 | P a g e
  13. 13. LEVELS OF PRODUCTIONThe level of production the business will engage in isDomestic Production.This will be predominantly when everything that isproduced is local (in our country). This particular level ofproduction that will be carried out by the business doesnot involve any imports or exports from or to foreigncountries.13 | P a g e
  14. 14. QUALITY CONTROL MEASURESTwo examples of quality control measures the businesswill carry out are: The use of deepfreeze. This will ensure that the meat products are properly stored in order to prevent spoilage. Another could be, by keeping an update of products with expiry dates. The business will ensure that products are not expired before it is used.14 | P a g e
  15. 15. USE OF THE TECHNOLOGYTwo types of technology which will be used in thebusiness are:Dishwashing Machines: This will be used to wash thedishes in one go. This will allow more people to bepreparing food than washing dishes. Also it makes workeasier and it gets the work done faster than the employeeswould.Stove and Oven: This will be used to prepare be used isElectric, hence the used of lighters or matches will not beneeded.Deep Freeze: This will be used to stored meat products, inorder to preserve them.15 | P a g e
  16. 16. LINKAGEForward and Backward linkage that will be in thebusiness Backward Linkage Forward LinkageMeat Factory My Restaurant Customers (Buys meat from factory) (Cook meat for customers)The linkage shown above will benefit the business because it ismuch cheaper to buy in bulk from the factory. Also to maintaina farm in order to produce our own meat would be veryexpensive. Hence, it is really beneficial because we can get themeat cheaper in bulks from the meat factory.16 | P a g e
  17. 17. POTENTIAL FOR GROWTHThe entrepreneur will reinvest in the development of moreemployees. The entrepreneur will also enhance services offeredwith the hope of providing a broader base on which to makeavailable services for the customers.The entrepreneur will invest strategies which will involvereconstructing the inside of the restaurant by expanding thedining area, kitchen and bathrooms. Also he/she get the businessto be a franchise, hence the greater the name and income of thecompany will be.17 | P a g e
  18. 18. GOVERNMENT REGULATIONSThe entrepreneur will ensure that all employees have a validfood handler’s permit which must be renewed when required bythe law.The business must be legally license to operate before it can beofficially opened or carry out any operations. This also consistsof being passed by a Health Inspector. The health inspector hasto check both the hygiene of the environment and theemployees.These are two regulations that can have impact on the restaurant.This can either positive or negative. In the case of healthinspection railing more than the period of time given, thebusiness will be forced to shut down. Also if the inspectorrealizes that the food handler’s permit is not up to date thebusiness will be forced to shut down until it is updated.However, if the business passed both test the business could bepromoted and that will allowed the business’ name to getpopular.18 | P a g e
  19. 19. ETHICAL ISSUESEthical issues are merely guidelines or reminders of howbusinesses should treat their disposals.Ethical Issues which are related to production in the business aretransactions between the organization and the environment thatleads to pollution, global warming, increase in water toxicityand diminishing natural resources.This will affect the business in a positive. It helps the business tostay in line with how we deal with our waste.The way in which the business disposes its waste could causepollution and global warming is harmful to our environment.19 | P a g e

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