this shows the importance of business in a restaurant

1. Principle
Of
Business
December13
2016Colin Chester 11technical 1

2. Content page
Name and description of business page 1
Justification of the location page 2
Licenses and permit page 3
Demand and quality page 4
Sources of capital page 5
Role and function of the entrepreneur page 6
Types of production page 7
Types of production involve page 8
Ethnical issues page 9
Potential for growth page 10
Use of technology page 11
Selection of appropriate labour page 12

3. Name and description
The name of the researcher’s business is Reality King
Restaurant & Bar. The buildingis painted in green. It is locate at
lot 26, public road, Beterverwagting. It is opposite the Police
Station. We will be selling the best of all variety of foods. It will
be selling fried rice, roti and curry, cook up, chowmein and
baked chicken, etc. The business will be a secondary
production.It will be a partnership business.
I am going to open my business at this locationbecause it is a
popularlocationand easy to find.

4. Justificationand location
The business will be located in lot 26 Beterverwagting on the
Public Road opposite the police station. The buildingis painted
green. In the nights we have LED lightsto make person’s find
the place more easily.

5. Licenses and permit/ government regulations
In additionto complying with food safety laws specific to your
state. We are allowed to sell beverages to anyone- 18+
Inspections- Regularinspectionsare done by healthofficials.
Inspection practices are done to sanitize and maintainfood
safety.
Taxes- sales taxes is collected when the product is sold. This
money is the turn over to the state venue department.

6. Demand and quality
Demand and qualitydepends on
1. The taste on the food depends on the quality.
2. Always maintainfriendly staff practices.
3. How healthy is the food.
4. Avoid using expiring goods.

7. Sources of capital
Fixed capital- dealswith the equipmentuse needed to get the
job finished. The business will achieve its fixed capitalwhen the
product is sold.

8. One role and four functionson the entrepreneur
One role
Entrepreneur sets the romance, the culture and vision to
achieve the goal and also take the risk in setting up the
business.
4 functions
Entrepreneurialfunction
Promotional functions
Commercial function
Managerialfunctions

9. Types of production
This will be a secondary production. Thisinvolves the taking of
raw materials and converting them into semi-products. E.g. oil,
process food, rum, machinery and garment are examples of
outputsfrom secondary productions.

10. Type of product involved
Reality king restaurant will be engaged in
substantial product. Substantial production deals
with the production of goods on a medium scale
providing for you and your family.

11. Ethnical issues
Should our business has issues like
Garbage dumping- they would take this mater
seriously because it will cause pollution which will
bring germs. They would hire expert cleaner to
clean all the garbage around
Inferior products- they would also take this matter
serious, so just in case it happen they would refund
the product and if anyone tries to trick us to get
back there money we will know how the product
stay. We will hire a serious inspector which will
check the product with precautionary measure
twice a week.

12. Potential for growth
We will grow our business by using flyers and bill
boards we will be putting all the posters in one
place we will be putting it in different areas far from
the business. We will not be putting up multiple
posters in one place.

13. Use of appropriate labour
The importance of technology in this restaurant is
to cook and provide healthy food.
Technological devices are important in the
restaurant. Some of the devices are:
1.Toaster
2.Microwave
A microwave is a type of appliance use to
heat/reheat foods and cook foods. The cooked
foods can be easily served and do not take up a
lot of time.
A toaster is used to toast bread. The toaster also do
not take up a lot of time because while something is
cooking the bread will be toasting as well.

14. Selection of appropriate labour
This restaurant & bar needs about 8 workers.
1.Delivery worker
2.Cooker
3.Bartender
4.Guard
5.Waiter
6.Cleaner
7.Reservoir
8.Cashier
Skilled workers semi-skilled workers unskilled
Cashier waiter cleaner
Bartender guard
Reservoir delivery worker
Cooker

15. Delivery worker- this is an important role in the
semi-skilled area for this worker because the
worker needs to deliver the food to the person on
time and just as the customer need it to be the
customer need to be.
Cooker- the cooker needs to cook the food just
right. He needs to have the right skill for this job. He
need to know how to cook the same thing regularly.
Bartender-this person is similar to the cooker
because when the bartender mixes the drink they
must know how to mix it.
Guard- this person needs to guard and watch out
for any thieves or any scamps that is trying to
invade the business.

16. Waiter- the waiter must serve the customer with
great care and by avoiding anything from breaking.
The waiter must not take too long to serve anyone.
Cleaner- the cleaner should clean the place with
great care and clean the place very thoroughly.
Reservoir- the reservoir should take the work
seriously and say exactly what the customer want
and they must know that sometime it would be
hard at time cause a lot of people will need
something so it will have a very long time.
Cashier- the cashier must be trust worthy of this
job, they should show that they want this job not to
steal money but help to serve in the business.