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Online Fashion Business

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Online Fashion Business

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Online Fashion Business

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Organic Cosmetic Shop

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Burger stall

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Burger stall

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Burger stall

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Planning

Where: SS15 (near Inti)
How: Setting up a movable cart
Market Target: 50 hotdogs per day. Sell to students, teachers and working adults
Promotion of business: Flyers, Facebook, Instagram and promotion of buy 1 free 1.

Organizing
How many workers:4 (1 head chef, 2 waiters, 1 promoter)
Resources: Hotdog bun, Sausages, Ketchup, Mustard, Relish, Pickles, Steamer(for the buns and the sausages), serviettes, and Banners(for promotion and for the food choices)

Manager is required to manage the team and help the non-managerial stuffs except for cooking related jobs. Manager also requires an all rounded skill and experience in working especially the experience to solve a difficult case that includes the customer's problems.

Head chef requires the ability to observe the sous chef's abilities to cook by the head chef's side. He also needs to train the sous chef to learn the head chef's way as the sous chef needs to listen and obey all of the head chef's orders. Head chef also requires to minimize wastage of food from storage.

Sous chef requires minimal skills of cooking but at the same time managed to follow proper instructions in order to support the head chef in cooking.

Waiter requires the skill to be able to deliver service in a well manner and able to deal with customers with confidence and able to report difficult cases to the manager. This role also include the task of cleaning up tables and keeping the environment tidy and clean at all times.

Leading:

Manager has to motivate employees in terms of verbal communication and through physical help. Manager has to reassure that all the employees are responsible for their own roles.

Head chef has to be able to lead the sous chef and have to take action in terms of solving a mistake in cooking and be able to withstand cooking pressure especially when there are many orders from customers.

Controlling

The managers have to be able to monitor the workers that is under them.

After selling steaks for two days, the managers need to compare the sales of both days so they can improve their sales by knowing what they need to change in the business to increase their sales.

Plans for the business,

Set goals and mission for the business. The goal for this business is to have a high reputation and have many branches. The mission for the business is creating the best steak in town for people to enjoy.

Analyzing and evaluating the resources and environment. Creating an environment with air conditioning for customers and employees so they can feel comfortable. We are welcome for any criticism and feedback from customers in order to improve our service and sales.

Identifying the alternatives. We need to achieve good quality service so we can increase reputation in this business. At the same time, we must also improve the cleanliness of the environment in and outside to welcome the customers. As of another idea,

Evaluating the alternatives. We need to have motivated and hardworking employees for the business to achieve good quality and improve reputation. However, this requires a lot of effort coming from all the employees.

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Planing Process

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Planing Process