The staff of the restaurant is to be divided into two shifts and the workforce should be divided equally according to their skills.
Shift 1 - Comprising of 12 members that include 6 waiters, 4 cooks, 1 Receptionist and 1 Manager, 1 cleaning staff (Shift timing Morning 10 am – 4 pm)
Shift 2 - Comprising of 12 members that include 6 waiters, 4 cooks, 1 Receptionist and 1 Manager. 1 cleaning staff (4 pm – 10 pm)
The table, sheets, and the room should be cleaned each and every day so that they look clean and tidy.
The cleaning staff should clean the toilet twice every day (Altinay, Paraskevas, and Jang, 2015).
The receptionist should see that there is change in the billing counter.
The kitchen staff should see that the kitchen stays clean and all the materials are available or not. If there is a shortage of a particular material then it is to be made known to the manager.
The manager is responsible for the smooth functioning of the restaurant. It is the duty of the manager to solve any problem that may arise and also to see that each and every member carries out their respective duties properly (Ward, 2016).
Waiter should see that the customer are provided with best service possible as they play a great role as getting into direct contact with the customer. They need to provide swift services in the best possible way.
All the members should come one hour early to get the briefing of the day.
The restaurant wants to increase their sale by 10% so the waiter should try to up sell the products (Berthelsen et al, 2014).
Long term cost
Staff Salary: $ 20000
Food: $ 45000
Drinks: $ 50000
Short Term Cost
Communications: $ 30000
Professional Fees: $ 20000
Office Operations: $ 40000
Management Salaries/Wages and the Associated Benefits
Electricity Bill: $ 60000
Telephone Bill: $50000
Cost of equipments
Mixer Grinder: $10000
Coffee Machine: $ 25000
There should be only one shift that is to be maintained the staff members should work from 10 am in the morning and till 10 pm in the right.
The briefings for all the members are to be done by the manager each and every day.
The cleaning staff will see that everything including kitchen is clean. Proper cleaning is to be done (Blay-Palmer and Knezevic, 2015).
It is the duty of the manager to see that all the duties are to be performed by the members.
Any problem that may arise by their respective person, who is responsible for that particular situation.
The kitchen staff should do the procurement for any kind of kitchen stock or raw materials.
The waiter should see that the ambience should be maintained properly.
Manager will not be responsible arising and any such problem is to be solved by the respectable person in relation to that particular work (Cokins, 2017).
The restaurant wants to establish itself as the best Chinese restaurant in the town as they have good chief for Chinese food. So more focus should be given on it
Salary of employees: $70000
Purchase of materials: $ 30000
Purchase of equipment: $40000
Advertisement: $ 10000
Renovation: $ 15000
Loss of items: $5000
Waste of time: $ 5000
To create a budget is very important as it gives us an idea about what are the total expenses that can be incurred. The budget may not exactly match with the reality but they give us a fair idea what amount of expenses will be faced by us. The budget is created by taking the previous year expenses keeping in mind. The expense that is incurred previous financial year gives us a fair idea about how much budget is to be calculated this year.
In order to modify a budget there are many factors that are needed to be considered. We need to consult the budget of the previous year and accordingly formulate the budget. It is hard to understand what are the factors that will play a role in the budget and what changes are to be made from the budget of the previous year (Dai et al, 2014).
Budgeting is a very sensitive thing, it is a calculated assumption, so we can’t be one hundred percent sure about the budget but we need to go as close as possible. Every year the amount of expenses changes and accordingly the changes are to be made in the budget. What are the factors that will change is hard to understand and predict. Through budgeting we try to go as near as possible to the exact expenses.
The Funds that is being allocated for a particular set of things are to be allotted accordingly keeping it as same as possible. If there is an extreme need to change the amount that is allotted in the budget is to be changed as minimal as possible. It is to be kept in mind that budget is a whole plan or framework upon which the business function of the whole financial year will be based and it is made keeping many factors in mind. So if we make massive change in the budget, in that case it may have negative effect on the business (Dewe, 2016).
The stake holders are to be informed about the budget of the organization, so that they have a fair idea about the company’s act and so that they can act accordingly. This will help them aligning with the budget and they will also have an idea about how much the company is willing to invest on what and act accordingly (Trishkina, 2014).
The resources are to be divided under some categories according to their expenses. There are some resources upon which the expenses are regular in nature and there are some expenses which are not that frequent. There are also some expenses that happen in an organization which occurs at by-chance. These expenses are categorized and each category is then allotted with a budget and then this budget is divided amongst the expenses (Van der Wagen and Goonetilleke,2015)
The budget built a frame work of how the company and its stake holders will function and this also gives a guideline of how far the company is willing to bend in terms of expenses and what are its limitation. Budgeting is a very important factor in terms of functioning of the company. Without the help of the budget it will be extremely difficult for the company and its stake holders to function. So the budget is to be given outmost respect and maintained strict as much as possible and if the rules are to be bend in that case it is to be seen whether it is good for the organization or no, so that there is no negative effect to the organization (Vincent et al , 2014).
Altinay, L., Paraskevas, A. and Jang, S.S., 2015. Planning research in hospitality and tourism. Routledge.
Berthelsen, R.M., Barkley, W.C., Oliver, P.M., McLymont, V. and Puckett, R., 2014. Academy of Nutrition and Dietetics: Revised 2014 standards of professional performance for registered dietitian nutritionists in management of food and nutrition systems. Journal of the Academy of Nutrition and Dietetics, 114(7), pp.1104-1112.
Blay-Palmer, A. and Knezevic, I., 2015. 22. Building sustainable communities through alternative food systems. Handbook on the Globalisation of Agriculture, p.446.
Cokins, G., 2017. Strategic business management: From planning to performance. John Wiley & Sons.
Dai, J., Jiang, W., Liu, G., Xu, J., Zhao, L. and Liu, A., 2014, June. Rating Aware Route Planning in Road Networks. In International Conference on Web-Age Information Management (pp. 223-235). Springer, Cham.
Dewe, M., 2016. Planning public library buildings: Concepts and issues for the librarian. Routledge.
Trishkina, O., 2014. Marketing plan for company X.
Van der Wagen, L. and Goonetilleke, A., 2015. Hospitality Management, Strategy and Operations. Pearson Higher Education AU.
Vincent, K., Dougill, A.J., Dixon, J., Stringer, L.C., Cull, T., Mkwambisi, D.D. and Chanika, D., 2014. Actual and potential weather and climate information needs for development planning in Malawi: Results of a Future Climate for Africa pilot case study. Future climate for Africa pilot case studies. Retrieved from https://cdkn. org/resource/climate-information-decision-making-malawi.
Ward, J., 2016. Keeping the family business healthy: How to plan for continuing growth, profitability, and family leadership. Springer.
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