PRINCIPAL OF BUSINESS

SCHOOL BASED ASSEMENT

Candidate: Sashay Pottinger

Candidate number:

Centre number:

Territory: Wolmer’s Girls High School

TABLE OF CONTENTS

Acknowledgment pg 3

Description of Business pg 4

Justification of Location pg 6

Selection of Appropriate Labour pg 7

Sources of Fixed and Working Capital pg 8

Role of the Entrepreneur pg 9

Type of Production pg 11

Quality Control Measures pg 13

Use of Technology pg 14

Linkage pg 15

Potential for Growth pg 16

Government Regulations pg 17

Ethical Issues pg 18

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ACKNOWLEDGEMENT

It is in my great desire to thank those who made it possible for

the completion of this assignment. First and for most let thank

my mother, Andrea Braham for providing the materials needed

to complete my assignment. Also I would like to thank my

uncle-in- law, for helping to print my assignment.

Members of my family have been a constant support of

encouragement and support. I would also like to thank my

Business teacher, Mrs Garvey, for giving a basis outline in what

to be done and for teaching each topic in order for me to

understand. Finally, I give God thanks in giving me the strength

and courage to press on, keeping me through the late nights and

finally finding that determination within me throughout this

exercise.

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DESCRIPTION OF LOCATION

The name of the Business is Shauntel de` Restaurante. It is located at 25 Dominica Drive, New Kingston. The name of the entrepreneur is Sashay Pottinger. She is a graduate of The University of Technology and has received Master of Business Administration 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, the business will execute delivery to nearby parishes and catering for parties. Opening hours will be from 8:00 am – 12:00 pm, Mondays to Saturday.

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MISSION STATMENT

Shauntel de` Restaurante will aim to provide nothing but the best services. The business’ goal will be to let customers feel secure and satisfied when they enter and leave our restaurant. The entrepreneur intends to make prices low enough for customers to afford. His/her targets will consist of being the best restaurant in the parish. Our objective is to be creative and explore concerning food types. However, not moving from traditional practices, by doing this, it will provide customers with a variation of choices. Most importantly the restaurant will aspire to provide an atmosphere which suits adults, children and teenagers. In addition, like all other business, we will endeavour to make a hundred percent profit by ensuring that customers get the best services.

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JUSTIFICATION OF LOCATION

The location of the business will be at 25 Dominica Drive, New Kingston. It will be located in the midpoint of New Kingston which many hang out and business places are situated. This will ensure 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.

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SELECTION OF APPROPRIATE LABOUR

Position Type of Labour

Number of Employee

s

Function

Chef Professional 2 To prepare sumptuous meals and pastries

Waiter Semi-Skilled 3 To serve customers their meals

Janitor Skilled 2 To ensure the business is hygienic at all times

Security Skilled 1 To ensure the safety to the business

Cashier Skilled 1 To cash the prices of the meals purchased by customers

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SOURCES OF FIXED CAPITAL AND WORKING CAPITAL

Two 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.

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ROLE OF THE ENTREPRENUER

The entrepreneur will pay a very important responsibility in the smooth and running of the business. The entrepreneur’s role will include:

The entrepreneur will need to always be carefully planning ahead. This is to make goals clear and actions the business need to take to achieve those goals.

The entrepreneur will also need to manage specific tasks in order to attain specific goals. Since there will be different departments he/she will organize and divide the work which will help to complete targets quickly.

Furthermore, the entrepreneur will need to ensure that he/she has staffs that are hard working and competitive which 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 an entrepreneur he/she should be able to monitor and control all the aspects of the business from production to service and quality check.

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SHOW THREE FUNCTIONS OF THE ENTREPRENUER IN THE BUSINESS

The entrepreneur will assume all possible risks of business which appear due to the option of changes in the tastes of consumers and new inventions. These risks are limitless. In other words such risks are known as uncertainty concerning a loss.

The entrepreneur will be the decision maker of all activities in the business. He/she makes the decisions in securing financial resources, decides the development of market for my services. In addition, the entrepreneur decides 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 making profit and aims for it.

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TYPE OF PRODUCTION

The business will be involved in Tertiary production.

This is where the business will offer services. The business will provide services such as delivery of the food that will be provided.

LEVELS OF PRODUCTION

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The level of production the business will engage in is Domestic Production.

This will be predominantly when everything that is produced is local (in our country). This particular level of production that will be carried out by the business does not involve any imports or exports from or to foreign countries.

QUALITY CONTROL MEASURES12 | P a g e

Two examples of quality control measures the business will 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.

USE OF THE TECHNOLOGY

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Two types of technology which will be used in the business are:

Dishwashing Machines: This will be used to wash the dishes in one go. This will allow more people to be preparing food than washing dishes. Also it makes work easier and it gets the work done faster than the employees would.

Stove and Oven: This will be used to prepare be used is Electric, hence the used of lighters or matches will not be needed.

Deep Freeze: This will be used to stored meat products, in order to preserve them.

LINKAGE

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Forward and Backward linkage that will be in the business

Backward Linkage Forward Linkage

Meat Factory My Restaurant Customers

(Buys meat from factory) (Cook meat for customers)

The linkage shown above will benefit the business because it is much cheaper to buy in bulk from the factory. Also to maintain a farm in order to produce our own meat would be very expensive. Hence, it is really beneficial because we can get the meat cheaper in bulks from the meat factory.

POTENTIAL FOR GROWTH

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The entrepreneur will reinvest in the development of more employees. The entrepreneur will also enhance services offered with the hope of providing a broader base on which to make available services for the customers.

The entrepreneur will invest strategies which will involve reconstructing the inside of the restaurant by expanding the dining area, kitchen and bathrooms. Also he/she get the business to be a franchise, hence the greater the name and income of the company will be.

GOVERNMENT REGULATIONS

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The entrepreneur will ensure that all employees have a valid food handler’s permit which must be renewed when required by the law.

The business must be legally license to operate before it can be officially opened or carry out any operations. This also consists of being passed by a Health Inspector. The health inspector has to check both the hygiene of the environment and the employees.

These are two regulations that can have impact on the restaurant. This can either positive or negative. In the case of health inspection railing more than the period of time given, the business will be forced to shut down. Also if the inspector realizes that the food handler’s permit is not up to date the business will be forced to shut down until it is updated. However, if the business passed both test the business could be promoted and that will allowed the business’ name to get popular.

ETHICAL ISSUES

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Ethical issues are merely guidelines or reminders of how businesses should treat their disposals.

Ethical Issues which are related to production in the business are transactions between the organization and the environment that leads to pollution, global warming, increase in water toxicity and diminishing natural resources.

This will affect the business in a positive. It helps the business to stay in line with how we deal with our waste.

The way in which the business disposes its waste could cause pollution and global warming is harmful to our environment.

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