1. Description of the
business
Name of business - J’s Table
J’s Table is a BAKERY (Specialized in Pastries). Legal
Registration requires to go down, at the office and adapt
principles, names search, upon approval of desired name and
pay fee, in registration it will be highlighted that the bakery is
suppose to pay special emphasis on the production of Pastries
and any special services attached there to e.g. delivery, orders
services for special functions etc.
Mission statement – To meet the needs of the people, having a
pleasant customer services, Providing a reasonable cost and
providing pastries with excellence.
2. Justification of
location
J’s table is located at #7219, Pharse 7, La Horquetta, Arima.
This location was chosen because, surveys were one in the area
and the majority of the population (95%) expressed a need for a
bakery in the community. In the area there are suitable,
convenient and reasonable buildings to accommodate a bakery.
This type of business, (A Bakery) indicates high level of
income.
Three reasons explaining the choice of location – are:
Parking spaces are available for customers, the traffic flow
is not busy and in case of delivery we need to deliver on
time.
Cost of rent is extremely affordable.
Crime free this area is relatively crime-free.
3. Selection of
appropriate labour
Type of labour:
Number of people employed
Position
Classification Of
Skill
Major
Functions/Duties
Bakers Skilled Preparing the meals
Kitchen Assistance Skilled Helping the Bakers
Cashier Semi-Skilled
Collection of
finance
Driver/Handy Man Un-Skilled Delivery
Duties and Functions
It is a design shift system for each person to work eight(8) hours
per day. One Baker and one Kitchen Assistance will work from
4am – 12pm and the other Baker and the other Assistance will
work from 8am – 4pm, from Monday to Saturday opening time
4. from 8am – 4pm. Every week the Baker and their assistance
will change shift.
Sources of fixed and
working capital
Sources of fixedcapital are: Those that a used by the business for
example: Ovens and Juicers.
Sources of working capital are:Finances, what the business uses
from day-to-day. For example: Pay rent and Paying Wages and
Salaries.
Two sources of Fixed capital will be:
A loan of $50,000.00 for CUC Bank to be secured by
Shania (sister).
My savings of 15,000.00at CUC Bank.
Fixed capital is needed to buy:
Vehicles
5. Equipments (Ovens, slicers, Refrigerators).
The Sources of working Capital will be:
An overdraft facility for $2,000.00 at CUC Bank.
My savings from CUC Bank.
Working Capital will be needto:
Purchase supplies/stock
Pay employees
6. Role of the
Entrepreneur
The role of the entrepreneurare to:
Develop ideas
Organize resources
Decision making
Taking risk
Enjoying profits
Three functions of the entrepreneur are:
Risk management – the entrepreneur is aware of the risks
involved in running a business and takes steps to reduce
these risks by taking out insurance for property, workers
liability.
To provide a product and service to customers that are
excellent, affordable and available to all potential
customers.
Evaluating overall performance – continuously assessing
and monitoring all aspects of operations. Evaluating staff
performance, and identifying problems and solutions are
also part of the entrepreneur role.
7.
8. Type of Production
The business operates in the manufacturing sector (Food
Industry). We will be making; Bread, Cakes, Pastries, Caters for
finger foods, Appetizers etc, to sell to customers. Deliveries
will be made and this will be in tertiary sector.
9. Level of Production
The business will be catering for the local/domestic level of
production. The town of La Horquetta is the primary market.
The business is not to be static but rather dynamic. It is not only
to have shops at specified locations but also to going out into
businesses and communities to inform, educate and market our
produce.
Quality Control
Measure
10. Continuous study/research would be done regarding the
raw goods used and their mycology so that customers
health would be emphasis
The implementation and maintenance of strict proper food
handling
Use of Technology
11. The use the internet for sourcing evolving information on
goods, products, new recipes.
The use of the media – Television, radio to inform and
advertise our product and service.
Benefits:
Faster transaction.
Website has a greater audience.
Saving of time and cost.
Software for accounting means you can do your own
accounts.
Linkages
Flour and sugar
from
wholesalers
Bakery Snacks in boxes
for conferences
12. (Backward linkage) (Forward linkages)
We will purchase raw materials from the nearby wholesalers so
that our deliveries will be fresh and on time, at a lower cost of
transportation. We will sell and cater to the nearby Hotel. This
hotel hosts conferences and requires snake boxes on a regular
basis.
Potential for
Growth
Internal growth would be in the areas of motivation
employees through training and certification, appraisals,
commendations etc. The setting up of specific roles and
functions with regular follows up to encourage
effectiveness.
13. External growth would be fostered by doing ongoing
feasibility test and surveys at present location and new
potential areas of business. To also consider the services of
competitors with an effort to provide a better service.
Government
Regulations
The following are Government Regulations and their impact on
the business.
The labour code is put in place to ensure that each working
personnel is treated fairly; it also gives the manager the
14. ‘know – how’, giving them an informative guide in which
they should abide by.
Taxes are mandatory payments made to the government;
this can be a financial burden to the business. In the event
if these contributions are not made legal actions can be
taken which can affect the business in both short – term and
long – term. There is also the risk of the company being
closed down.
The Bureau of Standards is to promote and encourage the
standardization of goods and services. Such practice keeps
business produce standards high.
Ethical Issues
One issue which has impact on production is expiry dates. This
will affect the business by which means assist with lose of
customers.
15. Bibliography
Eta Alan (2006) Essential Principles of Business for CXC 3rd
edition.
Waterman L. Ivan, Ramsingh Dave and Ramsaroop Alvin
(2011) Principles of Business for CSES Examinations.
16. Introduction
The School Based Assessment (SBA) for Principles of Business (POB)
instruct that students are to select Either; Production, Marketing or
Finance. On one of those topics each student had to create a business
plan. My School Based Assessment (SBA) is based on PRODUCTION.
17. ACKNOWLEDGEMENT
Firstly, I am acknowledging God, Secondly my Family, Friends and
Principles of Business (POB) teacher who assisted me.
