The Scope Of The Hospitality Industry Tourism Essay

The Scope Of The Hospitality Industry Tourism Essay The scope of the hospitality industry comprises of a range of businesses that provide services and facilities such as accommodation, food and beverage, entertainment, gaming and related products. The term hospitality has become accepted over the years as a generic word, which describes the well being of services and facilities related to tourists and travellers. The hospitality industry is represented in every country in the world and is diverse and complex. It encompasses a range of free-standing hospitality businesses and is also a component of a wide range of venues whose primary function is not hospitality. The hospitality industry consists of broad category of fields within the service industry that includes lodging, restaurants, event planning, theme parks, transportation, cruise line, and additional fields within the tourism industry. The hospitality industry is a several billion dollar industry that mostly depends on the availability of leisure time and disposable income. A hospitality unit such as a restaurant, hotel, or even an amusement park consists of multiple groups such as facility maintenance, direct operations (servers, housekeepers, porters, kitchen workers, bartenders, etc.), management, marketing, and human resources. /Sources: hospitality industry Wikipedia The hospitality industry covers a wide range of organizations offering food service and accommodation. The hospitality industry is divided into sectors according to the skill-sets required for the work involved. Sectors include accommodation, food and beverage, meeting and events, gaming, entertainment and recreation, tourism services, and visitor information. Usage rate is an important variable for the hospitality industry. Just as a factory owner would wish to have his or her productive asset in use as much as possible (as opposed to having to pay fixed costs while the factory isnt producing), so do restaurants, hotels, and theme parks seek to maximize the number of customers they process. Gilmarie Salise 1 One of the adherent growing sectors of the economy of our time is the hotel industry. The hotel industry alone is a multi-billion dollar and growing enterprise. It is inspiring, never boring and offer unlimited opportunities. The hotel industry in diverse enough for people to work in different areas of interest and still at work within the hotel industry. Twenty first centurys hotels provide modern precise services to their guests. The customers or guests are always right. This principle necessitated application of management principles in the hotel industry and the hotel professionals realized the instrumentality of marketing principles of managing the hotel industry. The approach of total quality management is found getting and important function in the marketing management of hotels. The emerging positive trend in the tourism industry indicates that hotel industry is like a reservoir where the foreign exchange flows. This naturally draws our attention on Hotel Management. Like other industries, the hotel industry needs to explore avenues for innovation so that a fair blending of core and peripheral service is made possible. It is not to be forgotten that the leading hotel companies of the world have been intensifying research to enrich their peripheral services with the motto of adding additional attractions to their service mix. It is against this background that we find the service mix more flexible in nature. The recruitment and training programmes are required to be developed in the features of the technical sophistication. The leading hotel companies have been found promoting an ongoing training programme so that the personnel come to know about the use of sophisticated communication technologies. General classification of Hotel Industry Classification of Hotels: on the basis of standards Like most of the countries in the world, India could be an example and has also hotels divided in different categories depending on their location, facilities, infrastructures and amenities provided. All the star hotels in India are government approved with continuous control on the quality on the services offered. Five Star Hotels the most luxurious and conveniently hotels in India are grouped under Five Star Deluxe categories. Five Star Hotel in India are globally competitive in the quality of services provided, facilities offered and accommodation option. These are the top of the line hotels located mostly in big cities. These hotels provide all the modern facilities for accommodation and recreation matching international standards in hospitality. In such type of hotel HR department are established separately and to execute and to follow the concept of HR strictly, HR professionals are hired. Four Star Hotels A rung below five star hotels are Four Star Hotels, these hotels provide all modern amenities to the travellers with a limited budget .Quality of services is almost as high as five stars and above categories. These kinds of hotels are there for the travellers with the limited budget or for the places which might not get the tourist traffic associated with larger cities. In such type of hotel concept of HR is more or less followed. Three Star Hotels These are mainly economy class hotels located in the bigger and smaller cities and catering to the needs of budget travellers. Lesser in amenities and facilities, these hotels are value for money and gives good accommodation and related services in the reduced price. In such type of hotel concept of HR may or may not be present. Two Star Hotels This type of hotels are most available in the small cities and in the particular areas of larger cities. Catering for the backpacker tourist traffic, these hotels provide all the basic facilities needed for general accommodation and offer the lowest prices. In this type of hotel concept of HR is absent. Gilmarie Salise 2 One Star Hotels The hotels with most basic facilities, small number of rooms location in the fur-flung areas are grouped under one star hotel category. These hotels are best when customers for looking cheapest available accommodation option. In this type of hotel concept of HR is alien words. Organisational Structure of Hotel Industry Core Operational Department: Food and Beverage (F B) Department F B deals mainly with food and beverage allied activities. Different divisions are there in F B are Restaurants, Speciality Restaurants, Coffee Shop (24hrs), Bar, Banquets, Room Service etc. Apart from that they have Utility services (Cleaning) . Housekeeping Department The housekeeping Department is another important department in hospitality world. Housekeeping is responsible for cleaning the hotels guestrooms and public areas. This department has the largest staff, consisting of an assistant, room inspectors, room attendants, a house person crew, linen room attendants and personnel in charge of employee uniforms. They may have their own laundry and valet equipment may use it only for hotel linens and uniforms and send guest clothing to an outside service where can be handled with specialised equipment. Front Office Department The front office is the command post for the reservations, registering guests, take in charge of guest accounts (cashiering/payment), checking out guests. It is the front desk responsible to allocate their designated rooms, distribute their keys, send mails, emails or other information for guests. It is the also the most visible part of the front office area. Food Production Department Food production department handles with the preparation of food. Basically, it is their responsibility to prepare dishes or menus which are ordered by guest and afterward catered by the F B Department. They can prepare different kind of Cuisine like Chinese, Indian, Thai, Filipino, Western food, Italian and a lot more. Core Functional Departments Marketing and Selling Department Sales and marketing has become one of the most vital functions of the hotel business and integral part of modern of hotel management. It includes packaging of selling, sales promotion,, advertising and public relations. The marketing divisions is charged with the responsibility of keeping the rooms in the hotel occupied at the right price and with the right mix of guests. Gilmarie Salise 3 Safety and Security Department The security of guests, employees, personal property and the hotel itself is an overriding concern for todays hoteliers. In the past, most security precautions concentrated on the prevention on thefts from guests and the hotel. However, today such violent crimes as murder and rape have become a problem for some hotels. Unfortunately, crime rates in most major cities are arising. Hence today security department also concentrate on these additional criminal activities too. Engineering and Maintenance Department This department provides on the day-to-day basis the utility services, electricity, hot water, steams, air conditioning and other services and is responsible for repair and maintenance of the equipment, furniture and fixtures in the hotel. Finance, Accounting and Control Department The finance and accounting department is responsible for keeping track of the many business transactions that occur in the hotel. Accounting department does the bookkeeping regarding financial matters in an appropriate description. Whereby the control department is concern with cost control guidelines by the way reducing in investment, reduction in operating cost, control of food service cost, control of beverage costs, labour cost control, etc. Administration Department This department is responsible for all the work with the administration, personnel, manpower, employees welfare, medical and health security. Scale, scope and diversity in a Hotel Industry The primary purpose of hotels is to provide travellers with shelter, food, refreshment, and similar services and goods, offering on a commercial basis things that are customarily furnished within households but unavailable to people on a journey away from home. Hotel today not only cater to the basic needs of the guest like food and shelter provide much more than that, like personalized services etc. Many more and more people are travelling not only for business reasons but for leisure as well. As a matter of fact, because of the massive increase on tourism economy, tourism continues to grow as political freedom, economic wherewithal and social equality spread across the whole world. There was a growth in international travel and thereby growth in hotel industry. Hotel development also involved diversification of hotel types. Most early hotels had been large urban luxury establishments, but newer variants quickly emerged. Resort hotels, designed to accommodate the rising tide of tourists, were built in panoramic rural landscapes far from the cities. Commercial hotels, more simply furnished and less expensive than the luxury variant, served the growing ranks of travelling salesmen and other commercial workers set in motion by the expanding economy. Railroad hotels were built at regular intervals along track lines to provide passengers and crews with places to eat and rest in the decades before the introduction of sleeping cars. Residential hotels, dedicated to the housing needs of families increasingly unable to afford private houses in expensive urban real estate markets, served as the prototypes for apartment buildings. Gilmarie Salise 4 Scale, scope and diversity in a Restaurant Industry The restaurant industry, on the other hand, covers fine dining specialty restaurants, fast food outlets, canteens, and food courts. Fine dining and specialty restaurants offer a wide variety of international cuisines. The restaurant originated in France dating back to 1765 when one A. Boulanger, a soup vendor, opened an establishment advertising restoratives, or restaurants, referring to the soups and broths available within. The institution took its name from the advertisement, and restaurant now denotes a public eating place in English, French, Dutch, Danish, Norwegian, Romanian, and many other languages, with some variations. In the Philippines, a new trend in the restaurant industry is rapidly gaining popularity, that is, eat-all-you-can buffets, which are offered at reasonable prices. A number of restaurants offer buffets with no leftovers at 50% off normal buffet prices. /Sources: http://dirp3.pids.gov.ph/ris/taps Based on my own country Philippines, although local entrepreneurs own most fine dining restaurants, an overwhelming number of fast food outlets are American franchises. These outlets, therefore, pose serious competition for local franchises. Particularly since tastes and preferences of consumers tend to favour international, especially, fast foods and restaurants. Finally, product differentiation exists in the industry. Established firms have brand identification and customer loyalties, which stem from past advertising and customer service. In the Philippines, tourism is one of the major industries that the WTTC noted as positioned at the epicentre of global travel and tourism growth and development. In 1997, tourism contributed 8.7% of the countrys GDP, generating 2.3 million jobs (or one in every nine nationwide), and accounting for some 10.5% of Philippine investments. According to the Department of Tourism, international arrivals in 1999 stood at 2.17 million, a slight increase from the previous years total of 2.15 million visitors. Despite the economic crisis suffered by its Asian markets, the Philippines foreign exchange receipts from tourism went up by 5.83% from $2.41 billion in 1998 to $2.55 billion in 1999. Moreover, the Philippines enjoyed the highest repeat visitors in Asia at 54.22 percent, indicating that the tourism sector can survive external threats and competition in the region. As tourism serves as the main market for hotel and restaurant services, increase in visitor traffic over the past ten years resulted in a corresponding boom in the hotel and restaurant industry. During the last decade, the hotel and restaurant industry has flourished even as it struggled to cope with difficult challenges. New hotels mushroomed in the capital while older hotels have done their best to spruce-up both their interiors and upgrade services. Likewise, the growth of the restaurant sub-sector, the number of players and the variety of services offered, has been notable during the period. /Sources: http://dirp3.pids.gov.ph/ris/taps Gilmarie Salise 5 People 1st The Academys role To identify, endorse and promote qualifications and learning opportunities which are delivered to National Skills Academy standards. This delivery may take place in universities, colleges of further education, employer businesses and dedicated hospitality schools. Its role is also to: Focus on the areas related to management and leadership, customer service and craft skills which are central to addressing the industry challenges Innovate and provide franchisable solutions Ensure that funding is available where ever to support excellence in hospitality training. People 1st is the Sector Skills Council for the Hospitality, Leisure, Travel and Tourism Sector. The People 1st sector footprint is defined across 14 separate industries: hotels; restaurants; pubs, bars and nightclubs; contract food service providers; hospitality providers; membership clubs; events; gambling; travel services; tourist services; visitor attractions; youth hostels; holiday parks; and self-catering accommodation.  [1]   It is difficult to undertake a statistical analysis of the tourism and hospitality sector as the sector includes a number of different industries as defined by the Standard Industrial Classification (SIC) codes. In the main, statistical analysis is usually concentrated on tourism related industries, the most important of which are hotels and restaurants. Across the UK, People 1st industries generate an annual turnover of  £135 billion and employ 1.9 million in more than 180,000 establishments. According to People 1st, there are 1,585 vacancies in the core hospitality sector, with the largest number of vacancies for kitchen and catering assistants, bar staff, chefs and cooks. Nearly a fifth of hospitality and tourism firms have indicated that they have hard to fill vacancies, and 48% of the unfilled vacancies are attributed to a failure to find individuals with the appropriate skills. A third of employers have reported skills gaps. British Hospitality Management The British Hospitality Association has been representing the hotel, restaurant and catering industry for 100 years. The Association exists to ensure that the views of the British hospitality industry are represented in a forceful, coherent and co-ordinated way to government and policy makers in the UK and internationally, in order that its members businesses can flourish. The British Hospitality Association (BHA) was established in 1907 as the Incorporated Hotel Keepers Association. In 1910 it merged with a new and entirely separate organisation called Incorporated Association of Hotels and Restaurants, taking on the latters name. In 1926 it became the Hotel and Restaurant Association of Great Britain, then the British Hotels and Restaurants Association in 1948 and the (ungrammatical) British Hotels, Restaurants and Caterers Association after the merger with Caterers Association of Great Britain in 1971. It was re-named British Hospitality Association in 1992. Along the way, it lost some of its restaurant members when they broke away to form the Restaurant Association of Great Britain in 1967. Supported by some of the industrys top independent restaurateurs, such as Prue Leith and Robert Carrier, the RAGB later The Restaurant Association fought exclusively for the interests of restaurants but the cost of such activity and the need to present a united front to government encouraged the merger with the BHA in 2003. The Restaurant Association retains its own identity as a trading division of the BHA. For a more detailed history, please read the official centenary booklet Hospitality: A Portrait. The British Hospitality Association 1907 2007 which gives a fascinating insight into the UK hospitality industry over the course of the past one hundred years. /Sources: Google Assessment: The People 1st focuses on the sector skills council for the hospitality, leisure, travel and tourism sector. The tourism and hospitality sector includes a massive number of different industries as defined by the Standard Industrial Classification Code (SIC). The statistical analysis mostly concentrated on the hotels and restaurants industries. This association interact significantly on management and leadership, customer skills, job vacancies, innovate and franchisable solutions, and to make assurance that funding is available. Whereas, British Hospitality Management is an association that represents hotel, restaurants and catering industry. British Hospitality Industry are represented by this association to have a forceful, comprehensible, and combined way to UKs government policy makers and internationally, in order that it members businesses can prosper. Gilmarie Salise 7 These two different groups of professional bodies in the field of hospitality services are very important in order to have an organise and fruitful result in building businesses either on a hotel, restaurants, catering etc. The most significant aspect for any associations in hospitality industry is to work together and help with each other, exchanging ideas to give a most fascinating insight into UK industry and worldwide. Organisational Structure/Chart of Hotel Industry Organisational Structure of Hotel Industry Core Operational Department: Food and Beverage (F B) Department F B deals mainly with food and beverage allied activities. Different divisions are there in F B are Restaurants, Speciality Restaurants, Coffee Shop (24hrs), Bar, Banquets, Room Service etc. Apart from that they have Utility services (Cleaning) . Housekeeping Department The housekeeping Department is another important department in hospitality world. Housekeeping is responsible for cleaning the hotels guestrooms and public areas. This department has the largest staff, consisting of an assistant, room inspectors, room attendants, a house person crew, linen room attendants and personnel in charge of employee uniforms. They may have their own laundry and valet equipment may use it only for hotel linens and uniforms and send guest clothing to an outside service where can be handled with specialised equipment. Front Office Department The front office is the command post for the reservations, registering guests, take in charge of guest accounts (cashiering/payment), checking out guests. It is the front desk responsible to allocate their designated rooms, distribute their keys, send mails, emails or other information for guests. It is the also the most visible part of the front office area. Gilmarie Salise 8 Food Production Department Food production department handles with the preparation of food. Basically, it is their responsibility to prepare dishes or menus which are ordered by guest and afterward catered by the F B Department. They can prepare different kind of Cuisine like Chinese, Indian, Thai, Filipino, Western food, Italian and a lot more. Core Functional Departments Marketing and Selling Department Sales and marketing has become one of the most vital functions of the hotel business and integral part of modern of hotel management. It includes packaging of selling, sales promotion,, advertising and public relations. The marketing divisions is charged with the responsibility of keeping the rooms in the hotel occupied at the right price and with the right mix of guests. Safety and Security Department The security of guests, employees, personal property and the hotel itself is an overriding concern for todays hoteliers. In the past, most security precautions concentrated on the prevention on thefts from guests and the hotel. However, today such violent crimes as murder and rape have become a problem for some hotels. Unfortunately, crime rates in most major cities are arising. Hence today security department also concentrate on these additional criminal activities too. Engineering and Maintenance Department This department provides on the day-to-day basis the utility services, electricity, hot water, steams, air conditioning and other services and is responsible for repair and maintenance of the equipment, furniture and fixtures in the hotel. Finance, Accounting and Control Department The finance and accounting department is responsible for keeping track of the many business transactions that occur in the hotel. Accounting department does the bookkeeping regarding financial matters in an appropriate description. Whereby the control department is concern with cost control guidelines by the way reducing in investment, reduction in operating cost, control of food service cost, control of beverage costs, labour cost control, etc. Administration Department This department is responsible for all the work with the administration, personnel, manpower, employees welfare, medical and health security. Gilmarie Salise 9 Organisational Structure/Chart of a Restaurant Industry Organisational Structure of Restaurant Industry Chief Executive Director (CEO) is in charge of making all final decisions, concerning the hotels, running meetings and presentations, launching new hotels, and making the final decisions of the operation managers for individuals hotels. Operations Manager also known as operation directors oversee all other manager and report to the owners directly. It is the responsible of the restaurant operation manager to handle various aspects of the restaurants operation. They deal directly with customers and employees and are responsible for a diversity of duties that include financial record keeping and hiring, handling and firing employees. The duties and responsibilities of an operation manager is to generally managing the facility in which all the materials to be use in food preparation are being organised, serving and working properly and so with the employee resources as well. Store Manager a store manager could also be called as store general manager in which they usually at least one assistant manager working for them as well as various department managers and hourly employees. Store manager is responsible to communicate in some area managers department and get their assistance in improving store operation such as service in cleanliness. Kitchen Manager is responsible of overseeing the entire operation of the kitchen. The duties and responsibilities of a kitchen manager include supervising kitchen staff and make sure they are performing their duties very well. The kitchen manager must also make sure that the kitchen area meets health and safety requirements as well as food preparation. To ensure that all food is properly prepared and meet the standards set by the restaurant. Schedule Manager To avoid confusion in creating schedule for multiple employees, the schedule manager must be organised and it is advisable and very helpful to use a typical spreadsheet to easily simplify their work and spend less time in scheduling people and more time managing. Maintenance Manager a maintenance manager or facility manager is responsible for creating and maintaining all preventive maintenance programs to help keeps the restaurant running smoothly, such as maintaining kitchen equipment, lighting, point of sale system and the physical structure. Service Supervisor Beverage Manager it is the responsibility of the beverage manager to order, stocking, and managing all alcoholic beverages in the restaurant. In fact, this kind of position must have knowledge in different brands/kind of liquors and wines and can intelligibly explain and recommend selections to customers. Main Chefs The main duty of a chef is to prepare meals for guests according to the restaurant menu. Chefs are required to create recipes that are unique from other restaurants. Chefs should generally follow a specific recipe for each menu item; they should prepare to customise the dish to the guests requests. More duties include preparing daily menu, ordering supplies, and supervising kitchen staff. Gilmarie Salise 10 Dishwashers Most of the restaurants uses a machine dishwasher to store all the messed dishes, cups, glasses, cutleries, casseroles, etc. and be washed at one at a time. While small restaurants/business hire a dishwasher to wash manually all the dishes. Service Crews a service crew is a group of co-workers that labour as a team to complete tasks of an employer. Waiters and waitresses are also called as service crews. However, service crews are not only working in a fast food but they are also working in a banquet and convention services, military, transportation, installation, and maintenance situations. Gilmarie Salise 11 RESTAURANTS Operational: Food Safety Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. Food safety is and remains a top ten concern for food manufacturers and other food businesses. But a series of major food poisoning outbreaks and contamination incidents is happened in different ways and in several times. In US, the Food and Drug Administration (FDA) was created to protect health by assuring the safety and security of the nations food supply, among many other things. All food facilities including restaurants must be registered with the FDA and must also give advance notice to the FDA on shipments of imported goods. Based on my own experience, I worked in a Chinese restaurant and this restaurant also offers take away either in delivery or collection. In every  £14 or more purchase it will be delivered for free. I had observed that not all days the restaurant is busy. As a matter of fact, most of the orders are takeaway. The restaurant seems busy only during weekends like Friday and Saturday. In fact, many are also ordering by phone and be delivered. The company must ensure to pass the health and safety regulations including SODEXHO training in which certificates will be given like Food and Hygiene Certificate. All employees must be aware on their own health concern that they are well-fitted enough to work in these kind of industry especially working in a restaurant. For those very sick people like Tuberculosis, they are not allowed or be part of these industry. Moreover, all utensils must be washed properly and make sure that is also being sterilised to ensure health and safety. Global sales of food additives were estimated at well in excess of USD25bn in value terms in 2007. Although the market is dominated by sectors such as flavours and hydrocolloids, recent growth has been most impressive in those additives most relevant to the prevailing trend towards lower-fat foods. In contrast, some sectors have been adversely affected by the effects of rising low-cost Chinese production, which has driven down market value in some instances. The Food Additives Market Global Trends Developments is a publication from Leatherhead Food International (now Leatherhead Food Research), which updates the previous edition published in 2005. The report identifies the major market forces influencing the global additives market, and presents a detailed analysis of trends in the market for 13 different additive categories. In addition to information on applications, market sizes and trends, and the leading companies in the industry, the report also discusses finished food trends impacting on additives and assesses future prospects for the industry. http://www.leatherheadfood.com Managerial: Security Security in enterprise computing system is not simply a matter of technology and cannot be addressed satisfactorily with hardware and software alone. It also a matter of managing people, establishing and enforcing strong (right and clear) policies, implementing procedures and strengthen security, and periodically checking the effectiveness of the security architecture and making necessary changes. To become a successful security manager, he or she must constantly educate himself or herself and his or her staff. Basically, when we talk about security it is generalised. Not only on computer or system security but accordingly on engineering, security on policies and regulations, security of the place and overall security. Authentication mechanisms are used to identify the identity of subject and thus ensu

Business Plan †Book cafe Essay

1.0 Summary Profile Business Name: GRYFFINDOR BOOK CAFÉ Type of Business: A Book Cafà © Legal Structure: Partnership Address: No. 17, Ground Floor, Parramatta Road, Broadway Gryffindor Book Cafà © operated under a partnership between 3 people. It is classified to be within the hospitality industry, with its main focus is in serving people. The partners view the Cafà © industry Australia to be lucrative due to the growing demands of coffee. Gryffindor Book Cafà © will be operated within the University zone amongst the University of Sydney and University of Technology Sydney, in Broadway. Hence, the cafà © will be in close proximity to its target market. To differentiate our cafà ©, we will embark upon a unique physical appearance, which sets it apart from local cafà ©s, provide free reading materials, such as local and foreign newspapers, different types of magazines, books and novels. We will be providing a cafà © for customers in which, they can relax and escape from the daily pressures of work and offers a place to converse with mates over a cup of coffee. Furthermore, aside from the cold and hot drinks available, the business will also provide complementary side dishes, such as cakes. Hence, Gryffindor Book Cafà © will offer a variety of choices to our customers. Gryffindor Book Cafà © will gain its competitive advantage in the market by the quality of its products, warm customer service provided by our staff and the uniqueness of our facilities, which offers an escape from the everyday rustics. Furthermore, the main promotional strategy employed by the business is the word of its satisfied customers and the various discounts the business will offer. 2.0 Critical Success Factors for the Survival of the Business  · Efficient and concise management – Good management allows operations of the business to be well coordinated.  · Detailed planning – A well-planned business would clearly lists its goals and objectives and clearly identify the methods to be implemented.  · To constantly monitor and evaluate the business’s performance to ensure efficiency and hence maximise profits.  · Quality financial management – to ensure a healthy cash flow within the business.  · Well-planned marketing strategy – to be able to provide the goods and services demanded by consumers and to be able to reach potential customers.  · Sufficient capital – in order to pay its debts and continue operations and increase sales.  · A strong competitive advantage to distinguish the business within the market.  · Entrepreneurship spirit – continuous dedication from the owners/management is needed to operate the business effectively and profitably.  · Entrepreneur’s background knowledge and experience greatly contribute to the success of the business as it aids its operations.  · Location is a vital element to a small business, which must be of easy access to its customers. 3.0 Executive Summary Gryffindor Book Cafà © recognises the importance of prompt and amiable customer service in the hospitality industry. It is a small business that provides high quality coffee and hot and cold beverages with cakes, muffins and  cookies. It differentiates itself from other cafà ©s by its unique services of providing reading materials, i.e. newspapers and magazines from different countries, which the business incorporates as their prime function. Operating as a partnership between Angelene Alburquerque, Nicole Tsui and Jeff Chan, Gryffindor Book Cafà © belongs in the private sector and in the tertiary industry. It is located in Broadway, along George St. where it is easily accessible for its target market. The following business plan will analyse in details the situational analysis of the business in its establishment, and the operational, marketing and financial plans that it will implements in its start up. 4.0 Situational Analysis 4.1 Business Name: Gryffindor Book Cafà © 4.2 Prime Function: Gryffindor Book Cafà © provides:  · Hot drinks – coffee, cappuccino, lattes, etc.  · Cold beverages  · Milkshakes  · Cakes  · Pastries  · Cookies  · Reading materials – i.e. newspapers, magazines and books 4.3 Vision Statement To be the best cafà © with a difference with a reputable image supported by:  · High quality products  · Impeccable customer service 4.4 Mission Statement Gryffindor Book Cafà © is dedicated to:  · Providing customers impeccable service within a warm, friendly environment and comfortable facilities supported by promptness, quality and style  · Serve customers with the best cafà © products in the market at a value price  · Continually find improvement in our are of operations and service  · Be socially responsible by complying to a code of conduct, which would ensure fairness to its stakeholders  · Be environmentally conscious by using earth-friendly materials 4.5 Goals Ø Financial Goals · Maximising sales and profit · Business stability · Progressive growth Ø Personal Goals · Job security · Increase self-confidence · Improving managerial skills · Professional recognition · Increase power and Influence Ø Social Goals · Comply with ethical conducts · Provision of local employment · Sponsoring local events 4.6 Business Objectives Time Period: 12 months  · To break even with revenue and total costs in the duration of 10 months  · Reduce cost by efficiency by 10%  · Increase market share by 15% through effective marketing strategies 4.7 Business Ownership/Legal Structure Gryffindor Book Cafà © will operate as a partnership between Miss Angelene Alburquerque, Miss Nicole Tsui and Mr. Jeff Chan. Advantages and disadvantages operating as a partnership are as follows. ADVANTAGES · Low start up cost · Workload and responsibility is shared · Business profits are not taxed, but personal income only · Funds and talents of the partners are combined · Lower cost involved compared to operating a company · If one partner dies, business operations may continue DISADVANTAGES · Unlimited Liability · Conflicts between partners may arise · Liable for all debts, including debts held by other partners · Incompatible characteristics, making it difficult to find a suitable partner continue 4.8 Industry Analysis Australian coffee consumption is running at an all-time high. In September, economic forecaster BIS Shrapnel reported that we consume about 2.4 kilograms per person per year, double that of 30 years ago. (Tea consumption, by contrast, is on the slide.) And cafes, says Sean Edwards, managing director of cafe-industry organization CafeBiz, are â€Å"a $7.5 billion industry in Australia†. 4.9 Competition There are two general competitors in our cafà © market. They are the multinational specialty beverage chains, such as Starbucks and Gloria Jeans, and the local coffee houses or cafes, both with an established clientele and a quality product. There is a dramatic distinction among the customers of each of these outlets. Ø Michelle’s Patisserie Michael Patisserie is a pure Australian company, which mainly sells bakery products in the Australian community. Michael Patisserie is now a national system with around 270 outlets throughout Australia and is averaging new store openings of approximately 1 per week. Company Strengths  · Well-known products in Australia  · Recognized franchise  · Offering bakery bakes  · Specialty coffee roasting, coffee retailing and coffee training  · Easy accessible location Ø Starbucks Starbucks is an international corporation, which is the leading premium coffee cafà © in the world, with more than 23 branches locates in Sydney. Due to its distinguishable reputation of Starbucks will be a threat to Gryffindor Book Cafà ©. Company strengths  · Experienced in premium coffee  · High quality of services  · Famous establishment  · Lower production cost  · Recognizable franchise Ø Gloria Jean’s Coffee Gloria Jean Coffee is another large cafà © franchise in Australia, with stores in most major shopping centers and has almost 70 branches located in the Sydney region. With the renowned celebrity compared to our brand new cafà ©, it becomes a great challenge for the business to establish a certain market position. Company Strengths  · Standardized quality products  · Well-located place  · Eminent celebrity  · Employee-trained Local Cafà ©s Although small, a very tough competitor for our cafà © is the established local cafà ©s. Their previous experience in the industry would certainly be beneficial in further developing their cafes, which will greatly disadvantage Gryffindor Book Cafà ©. The quality of beverages served at an established cafe will surpass any of the regional or national chains. Company Strengths  · Plenty of product choices  · Easy access  · Consistent menus  · Quality product  · Well-serviced The competitive edge of Gryffindor Book Cafà © over the local cafes is based on the attributes of:  · Foreign newspapers and magazine service  · Consistent menu  · Quality product  · Discount purchases 4.10 Competitive Advantage Statement â€Å"Aside from our deliciously baked cakes and tantalising freshly brewed coffees, which is of the highest quality around, Gryffindor Book Cafà © guarantees the best customer service in the business.† SWOT Analysis Strengths · Business & management master’s degree held by each partner – intensive knowledge · Strong motivation and commitment held by each partner as personal success is dependent on the business’s performance · Focus on excellent service in satisfying customer’s needs · Well defined goals and objectives · Employs a variety of marketing strategies to reach customers · Unique facilities, which sets it apart from its competitors · Ability to provide personalized service Weaknesses · Undercapitalisation · Minimal experience in the hospitality industry · Minimal experience in making and preparing foods and drinks Opportunities · Increase market share · Take over dissatisfied customers from  their businesses · Increase variety of products · Positive forecasting Threats · Competitors – i.e. Transnational corporation (E.g. Starbucks & Gloria Jeans) · Unpredictable downturn in economy · Changes in government policies/laws · External government department controls – i.e. showing up unexpected 4.11 Economic Conditions Economic conditions will greatly affect the business. For example, changes in interest rates will affect the business’s bank loan. A change in unemployment may see a reduction of sales from the business, as customers are not willing to spend. Furthermore, economic conditions determine price levels. For instance, prices must be set lower during a recession. 4.12 Socio-Cultural Conditions Australia is multicultural and is therefore important for the business to treat everyone fairly without any bias. The business can use this factor as an advantage by offering foreign reading materials to cater for the majority of our customers. For example, English, Chinese, Japanese and Korean. Additionally the business must continue to monitor the changing trends in society in order to provide the goods and services that customers want and be able to change. 4.13 Legal-Political Conditions In order to legally establish a cafà ©, the business must be registered and it is important to apply a food licence from the council. Moreover, the quality of food and drink is extremely important to qualify and be permitted to open. Furthermore, laws such as the Fair Trading Act and Occupational Health and Safety regulations greatly effects the conducts of business and influences its operations. 4.14 Technological Conditions Gryffindor Book Cafà © must maintain its technological edge amongst its competitors. Therefore, we can introduce some high-technology machine (coffee maker) to improve the quality of our products and efficiency of the operations in long run. In short run, we may provide on-line order service for take-away service, such as order-on-net service, and improve our record keepings by the latest softwares, which would simplify managerial tasks. 4.15 Natural Environment Conditions Through the use of recyclable products, the business would project an environmentally-friendly image and avoid wastage. Furthermore, the business can utilise methods of saving water and the use less electricity. Consequently, this may not only protect the environment, but also reduce operating expenses. 5.0 Operations Plan 5.1 Location Gryffindor Book Cafe will be located in Broadway, along Parramatta Road, which is in close proximity with out target market. The physical size of the cafà © approximately measures to be 1600 square feet and is opposite Victoria Park, which encompasses a peaceful, scenic view of the area. The reason for this location is essentially due to the two universities in the area. 5.2 Furnishings Our cafà © will mainly use wood to be our main ornamentation and use French windows to emphasise Victoria Park’s green landscape to our customers as they read. Being a cafà © which provides reading resources, the lighting must be sufficient in order to protect our customer’s health, upholding our social responsibility. Moreover, we will furnish the cafà © with snug sofas to provide contented seats for reading convenience and just relaxing. A local professional will be contracted out of the business to handle the furnishing of the place. 5.3 Operating Hours Monday – Wednesday 7:00am – 6:30pm Thursday – Friday 7:30am – 8:00pm Saturday 7:30pm – 4:00pm Sunday Closed 5.4 Cafà © Floor Layout 5.5 Details of Production and Service Ø Food Preparation  · Beverages and hot drinks are to be prepared as it is ordered  · Muffins and cakes are baked freshly on a daily basis  · Some products will be ordered from local producers i.e. cakes Ø Service  · Customers approach the counter to make their order, which they have the choice to eat in or to take away.  · Reading materials are available to the customers, such as books that are old and new and magazines, which are distributed throughout the cafà © in shelves lining the wall.  · Current local and international newspapers, particularly from Asia are available to customers to read, which are positioned at the counter as they order, for easier and more convenient access.  · Staff would walk around to customers offering reading materials and ensuring that they are satisfied with the food and service.  · Smoking is prohibited in our cafà © to facilitate fresh air supply. 5.6 Stakeholders Ø Internal Stakeholders – The partners are the internal stakeholders of the business and has a responsibility for towards one another to perform their part in the business to the best of their ability. They are also the internal customers of the business, as each of their workload is vital for all partners to be able to perform their job efficiently. – Employees – the business must provide a safe working environment, to comply with Occupational Health and Safety regulations and provide training. Ø External Stakeholders – Customers – the business is responsible in providing high quality products, a safe environment and fair service. – Community – the business must be environmentally friendly, and will provide recyclable takeaway containers. – Government – the business will pay its due taxes, and will behave ethically in recording profits and expenses. – Suppliers – the business must pay its debts.  § John Fairfax Holding Limited – supplies newspapers and magazines  § Maxims – supplies food and drinks products 5.7 Proposed Organisational Chart 5.8 Method of Employee Participation in Decision Making  · The flatter structure encourages direct communication between employees and employers, which allows more input from staff and ideas to reach management at a more efficient manner.  · A suggestion box positioned behind the counter would be available for all staff to insert ideas as they work, which will be discussed in meetings.  · Include staff in meetings and allow for contribution  · Employ participatory planning, to include the staff, which will be affected by the plans made and/or will be asked to implement them.

Textiles Del Hogar

DEFINICION DEL PROBLEMA: Resolver si es mas conveniente continuar con el negocio o liquidar. Si mi decision es liquidar la empresa debo definir cuando y como hacerlo. CARACTERISTICAS PRINCIPALES DE TEXTILES DEL HOGAR S. L. : Antecedentes A mediados del 2002 tras el gerente Oriol Ventura presentar los demas accionistas llamaron a RamonQuesada para que les asesorara. La entrada de los Quesada en Textiles del Hogar se dio el 6 de Febrero del 2003 tras 24 horas de reuniones con los accionistas por un contrato de gestion, una opcion de compra por parte o el total a ejecutar en 6 meses segun resultado de una due diligences y refinanciacion de la empresa. La sociedad Altafix. SL (creada por los Quesada) adquirio en acciones y refinancio el prestamo o aval lo preciso para que textiles del Hogar mantuviera en operaciones. _Objetivos _Estrategicos Los objetivos de los Quesada en Textiles del Hogar era aumentar la facturacion, generar fondos para poner la empresa al dia y generar dividendos para los accionistas. Producto Buena imagen en las tiendas de barrio y un producto con buena calidad/precio en comparacion con la competencia nacional y extranjera. Ventas Estacionales y con tendencia a la baja. El mercado acusa las importaciones asiaticas y se reduce el mercado para los fabricantes nacionales. Proceso de fabricacion e instalaciones Muy poca productividad debido a maquinaria muy obsoleta. La produccion se fabricaba en forma continua. Se fabricaba para stock en tejidos crudos para cumplir plazo de entrega mas cortos. Los pedidos de clientes de pocas unidades se producian sobre pedido Personal Ambiente laboral inicial muy deteriorado con 24 perronas (11 h + 13 m) con una edad media de 48 anos y una antiguedad de 20. 6 Cosedoras que no constaban en nomina y no habian sido dado de alta en la Seguridad Social. Entre el 2003 y 2005 la situacion se habia mejorado notablemente con el ingreso de los Quesada. Canales: Cartera de pedidos: Los pedidos oscilaban entre 1 y 4 semanas. Con mucha Incertidumbre. A pesar de apretados plazos, solo entre 5 y 10% se retrasaban en la entrega y casi unca mas alla de 5 a 10 dias. Proveedores: Principalmente fabricantes de hilo o de tejidos no fabricados por Textiles del Hogar. Subcontratistas solian ser acabadores. CRITERIOS PARA LA TOMA DE DECISION _Matriz de _decision _ _ Dividendos a Accionista Los socios llevan mucho tiempo sin cobrar ni un solo Euro y con las ventas cayendo a un 4 % constante en los siguientes anos siendo optimista el resultado del ejercicio es pos itivo sin embargo se va disminuyendo con el paso del tiempo lo que refleja poca viabilidad a largo plazo bajo las condiciones actuales. El ingreso para los accionistas en caso de liquidar seria solo por la venta de las existencias, las cuales son no perecibles y se pueden vender rapidamente aplicando un descuento, y las cuentas por cobrar (cartera 100% recuperable) ya que por las maquinas no obtuvieran ningun valor representativo. *Caida de facturacion del 4 % constante Gastos fijos aumentan a 180 para cubrir los 9 mil de los Quesada *(GESL tiene pendiente de recibir 5. 000â‚ ¬ durante 30 meses (150. 000â‚ ¬). Inversion en Tecnologia. Debido a que en Textiles la maquinaria era de cuarenta anos de antiguedad y los rendimientos muy bajos invertir en maquinaria permitiria mejorar los costos de fabricacion que permitan seguir los niveles de ventas. A esto lo debemos agregar la compra de un ERP (para mejor control administrativo) mas una normativa municipal esta inversion no seria menos 200. 000 euros. Entorno Economico* (Mercado y Ventas)*. Los mercados emergentes (especialmente China) son una amenaza constante para la sostenibilidad. Las ventas se vienen reduciendo en promedio 4 % anual peros esto puede aumentar por el factor mencionado haciendose mas dificil cada ano cumplir el presupuesto. Otro factor del mercado es que se compite via precio y no por disenos u otro factor diferenciador. La salida del mercado textil puede representar el ingreso al sector inmobiliario que segun uno de los accionistas , Adria Guasch, quien es propietario de las naves tiene un gran potencial. Indemnizaciones a Empleados Los costes de jubilacion se ven reducidos por la nueva legislacion en el sector textil lo ue facilita la liquidacion de esta. Este factor debe ser tomado en cuenta en para el â€Å"cuando† cerrar ya que el importe de 300000 euros es bastante significativo para la compania Responsabilidad social De acuerdo con el analisis de los criterios realizado en el punto anterior y ya que los dividendos y responsabilidad social son los criterios con mas peso se llega a la conclusion que los Hermanos Quesada deberian de c ontinuar con el negocio de Textiles del Hogar pero definiendo un plazo de espera para que repunte el negocio segun el plan de accion. Segun proyecciones de ventas y estado de resultado este punto debe ser el ano 2007 ya que la utilidad del negocio disminuye despues de este ano. PLAN DE ACCION Al tomar la decision de continuar con el negocio se debe de hacer cambios en los criterios expuestos para tener estabilidad y sostenibilidad a corto y largo plazo. Se debe empezar por potenciar el mercado que permita disminuir las comisiones de 5 al 8 % y asi aumentar el margen. Una alternativa puede ser consolidar una fuerza de venta propia. De manera paralela debemos buscar la manera de salir del mercado de commodity (via precio) a un mercado donde la calidad sea el diferenciador. Tambien se debe buscar capital para inversion en maquina ya que estas estan muy obsoletas y asi ser mas competitivos en tiempos y reducir costos de produccion. La otra inversion que se necesita es la de la normativa municipal y el ERP que conjuntamente ascienden a 200000 Euros. Reducir la estacionalidad en ventas es un punto igualmente importante. Una solucion seria buscar productos alternativos para los periodos en que las ventas caen. Si bien es cierto que la jubilacion sin costo por la nueva ley jubilacion del personal puedes ayudar ya que se puede contratar mano de obra mas joven y barata, considero que debe ser una ultima medida ya que la responsabilidad social para los Quesada es un criterio muy importante como se habia mencionado anteriormente.

Is It Really Just College - 1033 Words

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