The impact of reverse logistics in retail industry

The impact of reverse logistics in retail industry 1. Background In todays business world, Companies are looking for ways to improve there businesses by reducing costs, and improving labour efficiency. This enables the companies to implement supply chain management into the business. Supply chain management is a process which binds and links the entire process from supplying a product until it gets delivered to the end customer. Reverse logistics is a very essential process which is included in the supply chain management process. Reverse logistics is the process which involves planning, implementing, cost effective flow of stocks and machinery, finished goods, in-process inventory and related information from the point of supplying to the point of final consumption. Remanufacturing and refurbishing are the two vital aspects of reverse logistics which helps in reutilisation and reselling of a product. It also involves recycling of programs, machinery fault or similar asset problems. Few more terms, often used with reverse logistics are: Reconditio ning the machinery when it is not performing up to its mark, repairing it and then using it again. Refurbishing is working on the same product and enhancing and changing it from inside completely. Remanufacturing is similar to refurbishing but may require completely disassembling the product. Reselling is done after one or more of the above three. Recycling happens only when the product is not in condition where it can be worked on like reconditioning, refurbishing, remanufacturing so as to resell it. Reverse logistics is also about keeping the environment healthy by not disposing too much waste, reducing the waste particles or reusing them. 2. Literature Review According to the Reverse Logistics Executive Council, reverse logistics is â€Å"the process of planning, implementing, and controlling the efficient, cost effective flow of raw materials, in-process inventory, finished goods and related information from the point of consumption to the point of origin for the purpose of recapturing value or proper disposal† (Xiaoming Li, Festus Olorunniwo, 2008).   The reverse material movement from end customers to suppliers has received much less attention (Rogers and Tibben-Lembke, 2001).   Most returned products are processed to put back to shelf. Two alternative waste management policies are studied and compared. The first policy deals with the recovery chain, that is, the flow of used products from consumers to recovery facilities. The second policy deals with the disposal chain, in which used products are carried to landfills (Murphy, P R. and Poist, R F.2003).There exists a range of ordered sequencing that different companies adopt depending on which activities are engaged in by the firm. Most of the companies set up their processes based on some knowledge of materials flows: inbound receiving, sorting, testing, storing, and outbound shipping. Different products may go through different routes; same products with different types of damages also may undergo different operations. Companies have operational procedures for machine centres; however, returns flows among machine centres are informal in many cases or many factors are not considered (Trebilcock, 2002).   Using the information, we develop a generic returns process flow by integrating various broad factors: demand, package and product conditions, test and repair, secondary market, vendor, charity giving, recycle, and disposal. Now a days, managers reactions were not quite strong as to whether recycling materials that are un-useable generate considerable revenues or if channel clearing considerably reduces obsolete items inventory, and if repaired item s yield reasonable profits in secondary markets. These set of responses are quite surprising because they are contrary to observations from the experiences reported in the trade literature (Reese, 2005). Murphy and Posit (2000) have reported that recycling of materials, reducing consumption and reusing materials are the three most commonly utilized green logistics strategies. Design for recycling (DFR) has become an important dimension for some manufacturers in the recent times (Masanet, 2002).   The ultimate goal of reverse logistics programs is to produce reverse logistics. Resource reduction refers to the minimisation of materials used in a product and the minimization of waste and energy achieved through the design of more environmentally efficient products (Carterand Ellram, 1998).   The increase of eco-efficiency leads to reverse logistics activities in the firm. The outcomes of the eco-efficiency calculations will help authorities in formulating criteria for collection of disposed products and in monitoring end-of-life performance of take-back systems (Huisman, 2002).   Companies must recognize that reverse logistics has become an important source of opportunity for improving visibility and profitability and lowering costs across the supply chain.   Reverse logistics offers an opportunity for improving visibility and profitability while lowering costs across the supply chain. A reverse logistics system will enable us to plan in advance, often as early as the design process, the way to handle returns efficiently and ways this can most effectively feed into the product design plan. Returns provide a revenue generating opportunity via value recapture- return, refurbish, recycle. Sophisticated returns automation systems enable you to leverage a products value by quickly placing it in another product for resale before values depreciate (Anderson, Pat, 2009).   Formerly, firms have been spending significant time and money in improving their forward supply chains while ignoring their potential reverse supply chains. However, in todays competitive business environment, it is important that firms study the profitability and benefits of implementing a reverse supply chain while considering the uncertainties   associated with the supply and composition of used products, disassembly time, recycling or remanufacturing time, and demand for recycled or remanufactured goods(Pochampally, Kishore K. Gupta, Surendra M., Dhakar, Tej S,2009). Few research studies have published specific empirical data regarding the reverse logistics practices of companies.   This multi-stage study employed interviews, site visits, and a mail survey to collect responses from 230 members of the Warehousing Education and Research Council (WERC) regarding their reverse logistics practices.   Results suggest that in spite of the growing importance of reverse logistics, few executives have product return processing as their primary responsibility and often u ndertake this activity along with other job responsibilities.   Most firms handle the product returns process themselves and typically within the same facilities that handle forward logistics. Returning items directly to stock, repackaging and returning to stock, and selling as scrap, were the three top disposition options employed by firms.   Results indicate that, contrary to general understanding, the majority of retailers and wholesalers reported a recovery rate of over 75% of product cost (James R. Stock and Jay P. Mulki, 2009).   If a firm is not able to resell the items, they often end up in land fills, or perhaps recycled. Also, the profit margins could be lower for the manufacturer because in addition to the refurbishing cost, the product often must be sold at a lower price. In view of this, manufacturers desire to maximize profits often dictates the proportion of product that gets refurbished (Vorasayan and Ryan 2006).   Retailer emphasis on training customers in t he proper use of their products which can help in improving customer relations as well as decreasing costs of product returns. Retailers can help a great deal by initial sorting and by making decisions on processing versus returning to manufacturer. This could reduce the uncertainty in the timing and quality of returns that has been blamed for the unpredictability of reconditioning and refurbishing returned products (Guide and Van Wassenhove, 2002).   A reverse logistics flow is much more active, with much less visibility. Retail stores like primark do not initiate reverse logistics activity as a result of planning and decision making on the part of the firm but in response to actions by consumers or downstream channel members.   When a customer returns an item to a retail store, the store collects the items to be sent to a centralized sorting facility.   At the time of return, information about the item and its condition may be entered into the retail stores information syste m, and forwarded to the returns processing centre (Ronald S. Tibben-Lembke and Dale S. Rogers, 2002).   3. Research questions Do you typically return a whole system, or rather just a subset of components, and where should the items go next?   What is the importance of reverse logistics in cost reduction? How reverse logistics influence environmental and social retail environment? How to improve supply chain management with the help of reverse logistics? How to encourage customer loyalty using reverse logistics? 4. Expected Contributions Primark, is a well known retail stores were people do a purchase in bulk due to its low prices.   Demand is changing with a high pace; customer may like something today and something else tomorrow and to keep up with this pace organizations need to adopt returns management. For a clothes store like Primark, which go as per the market demand, they need to update themselves with time as customers these days are all looking for style, current trends and so on. This isnt easy to predict, no one can really forecast what is in today and out tomorrow, this is where returns management comes in picture. A company should know how to reuse or resell by doing some refurbishment. Retail stores and even other suppliers have exchange policies or payback policies which provides customer with an ease of exchanging goods and supplies, once these items are returned, it then goes to production houses for refurbishment or to see what can be done with them in order to reuse or resell them. Organizations in order to survive the competition and to maintain a good customer relationship have to be good at exchange policies and need to shorten the time from accepting the returns to the actual supplier so that they can reduce the operational costs and increase profitability. The important task of management is to mind the gap between returning of products till the time it reaches the supplier; this plays an important role in reducing the costs and increasing the profitability. Keeping the customers happy is the only source of income, so satisfying all they need is really very important. A recent case study implies that Primark is looking for a solution which would facilitate an increase in its volumes which were projected to grow by 30% per annum- from 45,000 cartons daily to levels of 100,000 by 2010. 5. Methodology 5.1 The research method This piece of study or investigation emphasizes more on the utilisation of the reverse logistics approach in retail business like that of renowned store primark. The investigation consists of field as well as desk study. The field study will be done on evaluating companys annual turnover, sales and collection of relevant data via companys website, conducting interviews with various decision makers of concerned departments. Desk study or research will consider examining literature collected via the website of the retail store, retail industries journals, press, statistics and magazines and other media sources. 5.2The concept of interview An analytical study via interview will be conducted for the collection of primary data. The concept is to evaluate the validity and implementation of current reverse logistical operations in the retail business of primark.   Interviews are particularly useful for getting the story behind a participants experiences. The interviewer can pursue in-depth information around the topic. Interviews may be useful as follow-up to certain respondents to questionnaires, e.g., to further investigate their responses (McNamara,1999). The qualitative research interview seeks to describe and the meanings of central themes in the life world of the subjects. The main task in interviewing is to understand the meaning of what the interviewees say(Kvale,1996). 5.3 Interviews The store manager of primark. The manager of marketing department. The manager of finance department. 6. Proposed study timetable Period Aim Task Duration (days) February, 2010 -March, 2010 Collect key principles and research strategic data Finding relevant literatures and evaluating it, online survey methods, interpreting research questions. 15 March, 2010 April, 2010 First meeting with supervisor Finalizing the benchmark of the research area. Discuss the coursework and the research subject of the dissertation. 15 April, 2010 May, 2010 Utilisation of resources Strategic and Statistical analysis of the data and writing the output. 25 May, 2010 July, 2010 Analysing and justifying key findings Interpreting and formulating the relevancy of the collected data for making the supreme structure. 55 July, 2010 Second meeting with supervisor Following the guidelines of the supervisor step by step and implementing the necessary changes to be made. 25 August, 2010 Third meeting with supervisor Fully utilising the resources in-order to follow the concept and application. Completing   the initial draft and heading towards next step. 25 September, 2010 Final meeting with supervisor Finishing the remaining part and Submitting the two copies with a CD of softcopy on 24th September, 2010. 10 7. Resource Implications It would be more helpful to make the use of newsletters, online forum, regular meetings through events, telephonic calls. All this is done to analyze the data and to know how often does primark change its outstanding stocks on the shelves, check the unsold stock to avoid wastage in-order to make improvements in the reverse logistics processes. The presence of application system is important now-a-days in order to maintain and analyze the huge amount of data collected through staff meetings. 8. Evaluation It is quite clear that in the future, more firms will lavish considerable attention on reverse logistics. Many firms have only become aware of the importance of reverse logistics relatively, and have yet to realize the strategic importance of reverse logistics.

Integration of faith no name

The Merriam Webster cautionary defines character as, â€Å"the good qualities of a person that usually include moral or emotional strength, honesty, and fairness†. From the beginning of time, people have had the example of negative and positive character. The lesson comes from the Bible in Hebrews 13:18 Pray for us: for we trust we have a good conscience, in all things willing to live honestly. These qualities, as stated in Hebrews make a successful leader. A successful leader has a victorious team which will produce quality products and attract loyal customers.Kettle and Keller state the vital role for any COM is to instill a customer viewpoint and create a loyal clientele (Kettle & Keller 2012). This is done through marketing and includes everyone in the company to reach to consumers. Within the marketing management the holistic marketing approach of 4 elements carries the workload that all employees should know the needs, wants, and interests of their market. This leads to value and satisfaction. If corners are cut to make a cheaper product the customer will not be happy with the quality.Building or providing high quality goods and services are a sign of character, being honest with good conscience. What would the employee or company do when no one is looking? Would they do the right thing and be honest? Or would they lie, cheat, and steal to close a deal with a customer or client? The best companies will be the ones that give back to the community and help those in need that may be down on their luck. A well known restaurant chain of having a good honest character is Chick-fill-a.As of last year 2014, Chick-fill-a has given over $68 million to education and various charities, working closely with the community. They have successfully built a loyal market. They also value family time and allow their employees a day off, Sunday. By being an example of giving to the community and creating a firm foundation in character, people are attracted to the value s and passion of this restaurant. A mission statement, ‘this is where you breathe real life into the lungs of your organization† (Ramsey 201 1).

The Building And Construction Industry - 6387 Words

Industry professionals The building and construction industry is a wide industry that encompasses many professionals. No one person does all the work from start to finish, many people are involved in teams that contribute to each stage of the works until completion. Material taken from: https://en.wikipedia.org/wiki/Geotechnical_engineering Geotechnical engineers: Geotechnical engineering uses principles of soil mechanics and rock mechanics to investigate subsurface conditions and materials; determine the relevant physical/mechanical and chemical properties of these materials; evaluate stability of natural slopes and man-made soil deposits; assess risks posed by site conditions; design earthworks and structure foundations; and monitor site conditions, earthwork and foundation construction. A geotechnical engineer will determine and suggest designs for the type of footings, earthworks, and/or pavement subgrades required for the intended man-made structures to be built. Eg high-rise buildings, bridges, medium to large commercial buildings, and smaller structures where the soil conditions do not allow code-based design. Material taken from: http://www.cruxsurveying.com.au/ Land Surveyors: Surveying is the science of the accurate determination of the relative positions of points above, on, or below the earth’s surface for the planning and efficient administration of the land, the sea and any structures on the land. Land (or cadastral) surveying, deals with theShow MoreRelatedThe Building And Construction Industry Improvement894 Words   |  4 Pages20 March 2012, the Building and Construction Industry Improvement (BCII) Act of the Australian Government was replaced by the Fair Work Bill (FWBI) 2012 which was implemented on 1 June 2012 (FWBC, 2012a). It was regarded as bill for ‘Transition to Fair Work Australia for the Building and Construction Industry’. 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Evaluate explanation for gender or ethnic differences in crime statistics - Free Essay Example

Sample details Pages: 2 Words: 652 Downloads: 3 Date added: 2019/10/10 Did you like this example? The relationship between ethnicity, gender difference and crime in the U.K is a subject matter for research, government surveys as well as public concern. Under section 95, of criminal justice Act 1991, the government has collected an annual statistics based on race, gender and crime rate as well. Ethnic difference According to the official statistics there is a very huge striking difference between the ethnic minority groups. For instance, the blacks make up a population of 2.8% while 11% of the remainder population make up the prison population. Asians tend to make up a population of 4.7% however 6% makes up the remainder of the population in prison (Uggen, and Kruttschnitt, 1998, p. 340).   On the contrary, the official statistics show that the white people are under-represented in all the stages of the criminal justice process. Apparently such official statistics don’t state whether the members of a single ethnic community are more likely to committee an offence than any other member of another group. The statistics simply tell us about the involvement of the ethnic groups in criminal justice systems. For instance the difference between the rates of imprisonment maybe as a result of the courts handling down very harsh sentences to the minority group. Don’t waste time! Our writers will create an original "Evaluate explanation for gender or ethnic differences in crime statistics" essay for you Create order This paper also calls on other important sources of statistics which will demonstrate a direct sense of light on ethnicity (McNulty, T.L. and Bellair, P.E., 2003, p. 15). These sources include victim surveys and self-report studies. Victim surveys tend to ask different individuals to say what crimes they have been victims of within the past one year. Self-report studies tend to ask individuals to disclose their bad behaviours. Findings from such studies challenge the stereo types of blacks as being more likely to committee crime than white people. Gender difference Reports from the official statistics show that 80% of the crime in U.K as well as the U.S.A is committed by men.   The crimes committed by women are more minor such as shop lifting, men tend to commit more crimes compared to women with an exception of shoplifting. Apparently, in the past decade the rate of female crime in U.K has raised to a very higher level. However, even though women make up only 4% of the population in prison, the government experts in 1970 predicted that there would be no women in prison, something which is evidently not true (Tyler, 2005, p. 340). As study conducted on the causes of crime revealed that men who committed more were likely to have physical flaws which created an ape like appearance. By studying criminals in one Britain prison research reports revealed that more ape like features could be seen among the convicts rather than in the prison officers, this suggested that the convicts were less evolved that normal human creatures. Research studies also show that women are less likely to have physical flaws, this is one of the reasons why there are less female criminal activities that male. Apart from the above theory a further argument on the reasons why there are less female crimes the other reason why females are less likely to commit less crime is because females spend their whole lives under supervision at a very young age they are supervised by their parents while boys go out to play without supervision (LaGrange, T.C. and Silverman, R.A., 1999, p. 50). Conclusion In conclusion this paper gives a brief overview of gender or ethnic differences in the crime statistics in the United Kingdom. Even though they are limited in number, the ethnic minority group has the highest level of crime in the society. I believe, discrimination, stereotyping and labelling play a big role in rise in crime rates among the minority groups. This paper also reveals that males are more likely to commit crime activities compared to females. The study also reveal that the population of males in prison is higher compared to the population of females in prison (Broidy, and Agnew, 1997, p. 279).

Katheryn Garcia. Psychology 125. Spring 2017 . Introduction

Katheryn Garcia Psychology 125 Spring 2017 Introduction Cognitive distortions are basically negative and inaccurate thoughts that our minds convince us of being true. Everyone gets these kinds of thoughts whether we realize it or not and for some people they occur more often than others. A simple example of this is someone who fails at one thing and then thinks or believes that they are failure at everything. Some of these thoughts may be much more subtle but still have a huge effect on us and our thought process. It’s an important topic to discuss because as we learn more about the different kinds of cognitive distortions we can learn how to prevent them or change the thoughts. By learning to refute these thoughts we can replace them†¦show more content†¦Impact of the Cognitive Distortion The immediate impact this negative thought has on me is feeling like a failure and just giving in. I feel pretty defeated and upset at myself for not being stronger and avoiding â€Å"temptation†. After this kind of thought occurs and once I’m done eating, I initially feel so letdown and angry at myself but the next day I use it as a motivation to go forward and not repeat it, though I do find myself occasionally coming back to it, almost as a cycle. Automatic Negative Thought Another negative thought(s) I find myself having often is not being good enough. This is something that I usually find myself thinking a lot about after an altercation or disagreement with someone. There have been a few instances in my life when I’m put in a position where someone I care for picks someone else over me, this being both emotional and not. I have found that this is thought I have a lot in my personal relationships and many times I have this thought after a small incident or argument. I think this is tendency I have a lot, to think negatively about myself, when small problems occur. Cognitive Distortion This would fall under over generalization. I believe that me taking a small argument or incident that many times has nothing to do with myself, and turning on to negative thought about myself not being good enough for other person is something I definitely

Personnel of Establishment (Hrm) Free Essays

string(33) " education required See table 3\." 3. 1 Personnel of the Establishment Manager Report to: Owner Department: Administration Duties responsibilities 1. Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages. We will write a custom essay sample on Personnel of Establishment (Hrm) or any similar topic only for you Order Now 2. Resolve customer complaints about food quality or service. 3. Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records. 4. Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed. 5. Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records. . May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks. 7. Recruit, hire, and oversee training for staff. 8. Schedule work hours for servers and kitchen staff. 9. Monitor food preparation and methods. Waiters/Waitress Report to: Manager/Supervisor Department: Food and beverage Duties responsibilities 1. Greeting Customers 2. Offering and serving Beverages Appetizer 3. Taking and serving meals orders 4. Continued service 5. Delivering the check and accepting payments 6. Provide proper dining service etiquette when serving meals 7. Preparing the dining room for meal service: set tables, set up service areas, refill condiments; be sure dining room and all service pieces are clean. 8. Clear tables, wipe tables and chairs or replace linens and wipe condiment containers. Qualifications: 1. Dining room service experience preferably in a hotel or resort 2. Possess a pleasant and outgoing personality. 3. Detail oriented 4. Ability to work morning, nights, weekends, and holidays. 5. Must have the ability to read, write and communicate in English. 6. Ability to grasp, lift, carry or otherwise move materials weighing up to 70 pounds Restaurant Supervisor Report to: Manager Department: Administration Duties responsibilities 1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. 2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. 3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. 4. .Maintain positive guest relations at all times 5. Resolve guest complaints, ensuring guest satisfaction 6. Check storage areas for proper supplies, organization and cleanliness. Complete requisition for additional supplies needed and submit to Manager. Instruct designated personnel to rectify any cleanliness/organization deficiencies. 7. Meet with the Chef to review daily specials and 86’d items; update board throughout shift. 8. Complete all paperwork and closing duties in accordance with departmental standards. 9. Review status of assignments and any follow-up action with Manager and/or on-coming Supervisor Qualification: 1. Minimum 21 years of age to serve alcoholic beverages 2. 2 years experience as Room Service Server 3. Knowledge of various food service styles (i. e. , French service, Russian service, Family Style service, Butler Style service). . Must have good understanding of the English language Cook Report to: Executive Chef Department: FB Department Duties responsibilities 1. Prepares and cooks meats, fish, vegetables, gravies, cereals, soups, fruits, bakery products and other forms of food. 2. Prepares and cooks food for special diets from recipes formulated by qualified personnel. 3. Assists in on-the-job trai ning and assist in directing the work of food service workers, students and other employees within area of assignment 4. Assists in the preparation of salads and desserts 5. Notifies supervisor of food and supplies needed. Checks in food and supplies as necessary. Maintains food production records. 6. Maintains maximum standards of sanitation and safety. Qualification: 1. Ability to stand for long periods of time 2. Ability to lift up to 50 pounds. 3. Ability to provide on-the-job training in food preparation to lower level employees. 4. Ability to maintain effective working relationships with others 5. Ability to read, write and follow instructions Dishwasher Report to: Manger/Supervisor Department: Duties Responsibilities: 1. Sets up and cleans dish machine area; checks temperatures and soap dispensing levels 2. Stores clean equipment and utensils 3. Assists in maintaining preparation and service areas in a sanitary condition 4. Empties garbage to dump site 5. Sweeps and mops floor 6. Operates a dish machine to wash dishes, glasses, cups, trays, silverware and food service equipments Qualifications: 1. Must possess effective listening skills and the ability to communicate in a clear and concise manner 2. Ability to work independently as well as work as part of team Janitor Report to: Manager/Supervisor Department: Duties Responsibilities: 1. Cleaning toilets, sweeping/mopping floors, cleaning up spills; cleaning as a whole. . Operate and keep up machines used on the job such as wet and dry vacuums, buffers, and polishers. Executive Chef Report to: Manager/ Supervisor Department: FB Department Duties and Responsibilities: 1. Supervise food production 2. Prepare food daily as outlined on the Food Production Worksheet 3. Maintain kitchen sanitation and safety standards 4. Assist with set-up, s ervice and clean-up of food production 5. Ensure proper sanitation and storage of kitchen equipment 6. Assist with safety and training procedures in handling of food service 7. Must be able to manage a staff of 10-15 associates Qualifications: . Sanitation Certificate 2. Minimum of 5 years previous Chef experience preferred 3. Previous Health Care Food Service experience preferred 4. Understanding of working with older population 5. Ability to work early morning or evening shifts Sous Chef Report to: Executive Chef Department: FB Department Duties and Responsibilities: 1. Supervise food production 2. Prepare food daily as outlined on the Food Production Worksheet 3. Maintain kitchen sanitation and safety standards. 4. Assist with set-up, service and clean-up of food production 5. Ensure proper sanitation and storage of kitchen equipment 6. Assist with safety and training procedures in handling of food service equipment 7. Ensure compliance with state local and regulatory agencies as it relates to Food Service Qualifications: 1. High School diploma or equivalent required 2. Sanitation Certificate 3. Previous Chef experience preferred 4. Minimum one year volume cooking experience 5. Previous Health Care Food Service experience preferred 6. Understanding of working with older population 7. Ability to work early morning or evening shifts 8. Culinary education required See table 3. You read "Personnel of Establishment (Hrm)" in category "Papers" 1: |Personnel’s |No. f personnel’s | |Manager |1 | |Waiters/Waitress |5 | |Restaurant Supervisor |1 | |Cook |4 | |Executive Chef |1 | |Sous Chef |1 | 3. 2  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Type of Business Organization We chose line type functional because this type of organization facilitates decision making due to its simplicity of its organizational structure. It also facilitates discipline and control of individuals and to maintain flexibility with organization as a response a constantly changing conditions and demands of its environment. 3. 3 Proposed Organizational Structure The Italian Restaurant Di Buongusto is established by 8 people, that classified as corporation. This establishment has different position as stated below in Figure 3. 3 The manager of the restaurant is the one who manages and control the business/establishment, and followed by restaurant supervisor that supervised inspect the establishment and also observe the lower position if they do their job appropriately. Executive Chef is a head chef, that guides the Sous Chef in preparing foods that you will serve in the establishment and takes command of the actual production and the minute-by-minute supervision and scheduling of the kitchen staff. , then waiters is the one who receives the orders of the customers and they are the one who serves, the food to them. Dishwasher/ janitor, they are the one who maintains the cleanliness and orderliness of the establishment FIGURE 3. 3 DI BUONGUSTO ORGANIZATIONAL STRUCTURE 3. 4 Proposed Management Principles Practices MISSON A quality and values will secure our success. We will live by our values, have fun, and take pride in what we do. Our values are to maintain a work environment where people enjoy coming to work, to serve our guests and exceed their expectations, and to be profitable and result oriented. VISSON To provide quality food that tastes good, friendly, attentive servers who make customers feel welcome and clean, well-maintained surroundings and prices that represent a good value. We believe these expectations must be met every time a customer enters in our restaurants. OBJECTIVES 1. To represent commitment to achieve specific performance targets for a certain time. 2. To be must stated in quantifiable terms and contain a deadline for achievements. 3. To spell-out how much of what kind of performance by when. 4. To increase sales growth. 5. To become socially aware and responsible. CORPORATE GOALS ? To have at least 50% return of the investment after a year of operation. ? To maintain liquidity of asset and availability of cash in hand every year. To introduce and develop new product. ? To have another branch after 3 to 4 years. ? To introduce and develop new product. ? To have relaxing and comfortable appeal to the customers. RULES AND REGULATIONS ? Always in proper uniform. ? Pun ctuality. ? Discourage too much jewelry inside the establishment. ? Always observe cleanliness. ? Be courteous and kind to customers. ?   Tips from the customers are centralized. SUNCTIONS ? One (1) week suspension, if an employee bring out food from the establishment without the permission from supervisor. ? Four (4) tardy marks are equivalent to one (1) absence. ? Going outside the establishment in time of work is one (1) week suspension. First Offence = one (2) week Suspension. ? 2nd Offence = two (2) weeks Suspension. ? 3rd Offence = Dismissal from the establishment. 3. 6 TRAINING AND PLACEMENT Identify the training needed for professional growth. In general, chefs and cooks measure, mix, and cook ingredients according to recipes, using a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, grinders, and blenders. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and order ing food supplies. Larger restaurants and food services establishments tend to have varied menus and larger kitchen staffs. They often include several chefs and cooks, sometimes called assistant or line cooks, along with other lesser skilled kitchen workers, such as food preparation workers. Each chef or cook works an assigned station that is equipped with the types of stoves, grills, pans, and ingredients needed for the foods prepared at that station. Job titles often reflect the principal ingredient prepared or the type of cooking performed. Most fast-food or short-order cooks and food preparation workers require little education or training; most skills are learned on the job. Training generally starts with basic sanitation and workplace safety subjects and continues with instruction on food handling, preparation, and cooking procedures. A high school diploma is not required for beginning jobs, but it is recommended for those planning a career as a cook or chef. High school or vocational school programs may offer courses in basic food safety and handling procedures and general business and computer classes for those who want to manage or open their own place. Many school districts, in cooperation with State departments of education, provide on-the-job training and summer workshops for cafeteria kitchen workers who aspire to become cooks. Large corporations in the food services and hospitality industries also offer paid internships and summer jobs to those just starting out in the field. Internships provide valuable experience and can lead to placement in more formal chef training programs. Process of promotions (criteria) evaluation performance. The new criteria introduce several innovations. With the new guidelines, individuals are not categorized into a single set of criteria. Rather, there is a flexible structure that provides a menu of options, allowing assembly of a profile that reflects the unique combination of activities and accomplishments of each member. The criteria also recognize the importance about their jobs. This structure allows the sum total of an individual’s achievements to be considered in the evaluation for promotion. |3. Salary Administration | |The Di Buongusto (Pizza and Pasta Restaurant) will hire one manager with a salary ranging from P12,000 to P13,000 per month. Two Chef with | |a salary from P30,000 to 31,200 per month. Five waiter with a salary ranging from P9,000 to P9,932. One restaurant supervisor with a | |salary from P11,0 00 to 11,700. Four cook with a salary of P9,500 to 10,400. Three dishwasher with a salary ranging from P9,000 to P9,932. | |Two janitor with a salary ranging from P9,000 to P9,932. | |Manager | |P 500. 00/day X 26 days X 12 months | |  P 156,000. 0 | | | |Chef | |P 1,200. 00/day X 26 days X 12 months | |P 374,400. 00 | | | |Waiter | |P 382. 00/day X 26 days X 12 months | |P 119,184. 0 | | | |Restaurant supervisor | |P 450. 00/day X 26 days X 12 months | |P 140,400. 00 | | | |Cook | |P 400. 0/day X 26 days X 12 months | |P 124,800. 00 | | | |Dish washer | |P 382. 00/day X 26 days X 12 months | |P 119,184. 00 | | | |Janitor | |P 382. 00/day X 26 days X 12 months | |P 119,184. 0 | | | |  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Total salary :  Ã‚  Ã‚     Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã ‚  Ã‚  Ã‚   P 1,153,152. 00 | 3. 8 Employees Benefits ? SSS ? Sick Leave ? Emergency Leave ? Maternity/ Paternity Leave ? Transportation Allowance ? Free food ? 13th Month Pay ? Sack of rice Every 2 months ? Perfect attendance (get Php. 500. 00 every pay day) 3. 9 Operating Rules House Rules 1. All employees should wear the proper uniform. 2. All employees should always come to work on time. 3. All employees should obey and respect whoever is higher to them. 4. All employees must be friendly to the customers. 5. Always smile. 6. All employees must remember that the customer is always right. 7. No resting during working hours. 8. Clean the area always. Customer Rules 1. Customers must wear a proper attire. 2. No wearing of sleeveless shirts, shorts and slippers. 3. Pets are not allowed inside the establishment. 4. No firearms allowed. Fire and Safety Rules 1. Location and number of fire extinguishers should be decided according to the material stored in the building. 2. Expert advice should be taken in installing fire safety equipments and smoke detectors. 3. Fire fighting equipment and signage should be prominently displayed. 4. All employees must be well-trained when an emergency occurs. 5. An established chain of commands and procedures to be followed in an emergency, including an evacuation plan. 6. Designation of a person or committee to oversee the safety plan and establishment procedures. 7. Make sure the establishment has up-to-date fire alarms, a working sprinkler system and/or fire extinguishers and a first-aid kit and other safety equipment on site. 8. Be prepared for regular fire inspection visits by knowing local fire and safety codes. Sanitation Rules 1. All employees should wear clean outer clothing to prevent contamination of food, equipments, utensils, and linens. 2. All employees experiencing persistent sneezing, coughing, or runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipments, utensils and linens. 3. All employees should wash their hands before and after working to avoid contamination. 4. All employees must not use a utensil more than once to taste food that is to be sold or served. 5. Raw ready-to-eat food shall be stored separately from ready-to-eat food. 6. Food shall be obtained from sources that comply with all laws relating to food and food labeling. 7. All employees must have a proper hygiene. Plumbing Rules 1. Water service lines must be installed to a point along road frontage of a lot where city water is available. 2. A minimum of 10’ between any driveway and the service line must be maintained. 3. Clean-outs must be provided. 4. The property owner is responsible for ensuring the integrity and accessibility of the property line clean-out. 5. Must regularly check the water lines of the establishments. 6. Plumbing Inspectors and/or his designee shall make all required inspections, or shall accept reports of inspections by approved agencies or individuals. CHAPTER 3 Management and Personnel Feasibility Submitted by: 3HRM04 ———————– OWNER RESTAURANT MANAGER RESTAURANT SUPERVISOR SERVICE FOOD BEVERAGES WAITERS EXECUTIVE CHEF DISHWASHER/ JANITOR SOUS CHEF COOK How to cite Personnel of Establishment (Hrm), Papers

We Cant Dance free essay sample

We Cant Dance is a pleasant album which lacks direction. In several places Genesis tries to return to its 1970s art-rock roots. Two songs, Driving the Last Spike and Fading Lights, clock in at over ten minutes. While lengthy suites worked well on older albums such as Fox Trot and Wind and Wuthering, they become tedious when used by the current version of Genesis. Attempts to sound socially aware lead Genesis nowhere. Tell Me Why flaunts weak lyrics like Mothers crying in the street / children dying at their feet / tell me why / oh tell me why After similar songs marred his solo album, But Seriously, lead singer Phil Collins should have learned a lesson. Jesus He Knows Me is a fun but disjointed attack on televangelists. Genesis gets more when it tries for less. No Son of Mine boasts some affecting vocals, and I Cant Dance should appeal to anyone who has ever felt like an outsider. We will write a custom essay sample on We Cant Dance or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page By far the albums best song is Dreaming While You Sleep, which describes the guilt feelings of a hit-and-run driver. Spooky synthesizers and muffled cries succeed in putting the listener behind the wheel. Genesis may no longer be on the progressive edge of music, but We Cant Dance at least deserves a listen. n