Ou B120 Tma01

Describe how to complete and maintain documentation in accordance with organisational procedures, in relation to:

Give contests to the workers between each other and give points to the workers for whatever good things they have done and also must deduct points when they do not do well suppose for example when a worker keep absenting themselves must deduct points for every absence so the staffs will turn up every day and they will be motivated to turn up for work for everyday and put in such a way that that the staff who earns the most points will get rewarded with the most bonus and that will motivate the staffs to do good

As a registered manager it is imperative that myself and the staff team continually develop and improve our knowledge and skills. This can be achieved by building and maintaining positive working relationships by offering systems to enable staff to feel supported. There are various ways that this is achieved such as:

A profit and loss account is supposed to show a businesses’ income and expenditures and calculate the company’s net profit or loss based on the difference between those numbers. It is really useful in determining past performance and to try to predict future

Jim Barnes enterprises face problems like budgeting, staffing, and management (www.smllbusiness.com). The problems with budgeting are the costs for food and payroll. When food costs are up the labor for workers goes down. When this happens the restaurants can sometimes be

a.) The income statement, also called the profit & loss account (P & L), is used to illustrate a company’s revenues and expenses over a particular period of time. It shows the net profit and/or loss for the given period (the difference between the business’ total income and its total costs). It also allows shareholders to see the performance of the business and if it has made an acceptable profit.

* Increase Communications and improve methods to aid staff development, by the end of March

Meeting with staff, providing the opportunity to discuss concerns, ascertain motivation and build relationships between management and workers. Collect and analyse performance figures and observe trends, (for example absence levels, retention, production or customer service). Use staff satisfaction surveys to determine the mood of employees. Promptly analyse responses to identify areas requiring action.

* Provide operational information to ensure that everyone can do their job as well as possible and to assist in the general running of the organisation

• Opportunities for improved morale and engagement through increased levels of consultation, involvement and communication with the workforce

monitor the effectiveness of the communication methods to ensure that staff have understood and have

...................................................10 Alternative 3 – Review Existing Locations..........................................................................................11 Alternative 4 – Expansion through Franchise Operations.....................................................................11 Alternative 5 – Expand Catering Segment ...........................................................................................12 Recommendations and Action Plans .......................................................................................................12 Recommendations ..............................................................................................................................12 Action Plans .......................................................................................................................................13 Contingency Plan ...................................................................................................................................14 Attachments ...........................................................................................................................................15 Exhibit 1.............................................................................................................................................15 Exhibit 2.............................................................................................................................................16

Budget development should consider future changes that might influence the operation (Payne-Palacio & Theis, 2015, P.473). Not only budgeting, managers make decisions regarding service, product and performance evaluation in order to provide high-quality service. The active communication within customers and departments, training program and implementation of technology innovation is aimed to ensure the quality of service and product. A good menu design makes the operation more efficient and effective by considering the work process and sanitation in advance. This could help ensure the quality of the

A Policy and Procedure Manual is a vital to the efficiency, morale, and all overall productivity of any company. This manual informs the employees of the company’s vision and purpose and the steps needed to incorporate that vison into their everyday duties and tasks; therefore, producing continuity and efficiency within the company by eliminating confusion and empowering the employees with knowledge and a sense of belonging and pride. The company’s mission, strategy, and vision are married to a successful system of policies and procedures, thus creating a foundation for a lucrative an efficient business with employees that are equipped, informed, and happy.

* Institute a training program and a carrot and stick policy to motivate other employees