University Based Analysis (Pob)

 School Primarily based Assessment Pob Essay


Type of Organization:

The type of business I are focusing on is known as a Restaurant.

Information of the Organization:

The term of my business is usually Jamar's Dishes. This business will be a partnership of three persons. Every single partner will probably be given 30% of all revenue earned by business and 10% will be given to charitable organisation. Some of the community dishes we will include will be: 1) Green peas and rice with flying seafood 2) Bajan Soup with red Snapper

3) Fairly sweet Potato Quiche, served with baked Este Dorado. 4) Cheese pastry in a manga and gold apple marinade. Objective:

1)To provide the finest local foodstuff at the most competitive prices intended for Barbadians and tourist.

2)To present our personal dishes in an attractive and creative manner that is greater than international criteria.


My own restaurant will probably be located in These types of Gardens, Oistins, Christ House of worship for multiple reasons.

1)There is a wide variety of raw materials such as fish which most of my own meals will be focused on. Also, it is close to the Oistins Fish Industry, therefore , we would have easy access to fresh fish.

2)On Thursdays, Fridays and Saturdays many people and tourist frequently come to the area in search of regionally prepared food.

3)There can be little competition which creates attractive and creative business presentation of community fine dishes dishes. SELECTION OF APPROPRIATE LABOUR

Type of time necessary

I will need servers, cashiers, cooks, janitors and a administrator.

Number of Personnel

( 6 waiters (Semi-skilled)

( Two Cashiers (Semi-skilled)

( Several Chefs (Skilled)

( Three Janitors (unskilled)

( One Manager (Skilled)

( 1 Accountant

Total employees = 16


( Waiters – The functions of those waiters is always to take the requests from the clients and survey it for the chef. Likewise they take the orders to the cashiers being totaled.

( Chefs – The chefs take the purchases from the clients and commence preparation of the dish to be provided to the customer.

( Cashiers – Receives instructions from the servers to tally, then when absolutely free themes are giving they receive the money tallied for the meals services provided.

( Scrivener – Prepares all economic statements to get the business and also sees the book-keeping function. SELECTION OF APPROPRIATE LABOUR CONT'D

( Janitors – Janitors sweep, vacuum pressure, mop and wax flooring, clean carpets, dust and polish furniture, clean and supply restrooms, accumulate and throw out trash, clean walls and ceilings, replace lights, and polish material work.

( Manager – The director has responsibility for employees plus the supervising of workers. He can also responsible for ensuring soft operation with the business.


Reasons for this type of time

( Servers – Collect orders coming from customers and takes to cashier to tally, therefore speeding up the method.

( Chefs – Responsible for preparing the foodstuff that consumers have bought, in a on time and orderly fashion.

( Cashiers – Total the total amount the customers have to pay and accumulate the money from their store.

( Accountant – Retain record of most transactions of the business. So in case we must look again on some thing we would have the ability to.

( Janitors – In charge of cleaning the restaurant daily, changing lighting and other little maintenance work duties, consequently keeping cafe clean and resembling new.

( Manager – Supervises every workers, ensuring everyone does their job and also makes sure the cafe runs easily.


Fixed capital

This would be; seats, tables, ovens, counters, desk cloths, floral vases for blossoms, cash register, ovens, fridge, china, spoons and forks.

Working capital

These will be; Money in the bank, cash in hand and raw materials used to prepare meals, for example; grain. ROLE IN THE ENTREPRENEUR





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