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Reducing Seasonal Effect at YONA Restaurant and Maintain its
Revenue| 22

Reducing Seasonal Effect at YONA
Restaurant and Maintain its Revenue
A Business Research Project
Professor: Asila Sayedi
Submitted in Partial Fulfillment of the Requirements for
MS 611
Project
By
Student Name and ID
Arlington, Virginia
June 2016
Table of Contents
I. Abstract 3
II. Introduction 4
III. Company Overview 4
A. Industry Outlook 5
i. The economic outlook 5
ii. Diners' habit and preference 5
iii. Japanese food perception in the US 6
iv. Customer satisfaction factors 6
B. Company Outlook 7
i. Menu 7
ii. Location 7
iii. Finance 8
iv. Mike Isabella concepts 9

IV. Analyses 10
A. SWOT Analysis 10
i. Strengths 10
ii. Weaknesses 11
iii. Opportunities 11
iv. Threats 12
B. Internal/External Factor Evaluation Matrix Analyses 13
i. Internal factor evaluation matrix 14
ii. External factor evaluation matrix 14
V. Recommendations and Implementations 15
A. Bringing More Customers 15
i. Change the menu and make specials for some day of week 15
ii. Make happy hour/value combo meals 16
iii. Work with other concepts located in the same block 16
B. Keep Current Employees 17
i. Invest training, create a career path for employees 17
ii. Make shifts among concepts and balance out employees'
income 18
iii. Reward and recognize employees 18
C. Cut Food and Drink Costs 18
i. Use local products as much as possible 18
ii. Buy seasonal products and incorporate to the menu 19
iii. Do smart inventory 19
VI. Projection and Benefits for the Company 20
VII. Conclusion 20
VIII. References 21
I. Abstract
Restaurant industry role in American economic is increasing
steadily, and intervening everyone’s life. In recent decades
American diners’ taste preference, interests in trying new ethnic
cuisines are driving into aggressive growth, competition in
international restaurants. However, despite of constant growth
most restaurants have seen a drop in the certain period of year
due to consumers’ demand. The purpose of the project is to
address ways to overcome seasonal impact on one of the new

business entries in ethnic cuisine, YONA Japanese restaurant.
Moreover, through SWOT and IFE/EFE matrix analyses, the
paper examined the current situation and its possible resources.
Indeed, this project recommended potential solutions and
implementations.
II. Introduction
Feldman (2015) noted restaurant industry is playing a more
significant role in human life since 82% of the US population is
living urban area and as people are getting busier, people do not
have time to cook at home, more food service companies are
growing. In addition, many special occasions like anniversaries,
birthdays, and first meetings take place in restaurants, which
makes places important as well as their homes. However, 61%
of restaurants have been noticed a drop in sales, also faced lack
of demand (“How to seasonal”, n.d.). Besides seasonal impact,
due to a competitive environment nowadays consumers have
more choices and maintaining business’s profitability and
maintaining the position of the business is becoming more and
more complicated and challenging for every single restaurant
pruner. YONA is one of the new entries, where seasonal impact
is very considerably happening, into an emerging Japanese food
market in the Washington DC metro area. The aim of this
project is to determine ways to improve the current situation of
YONA restaurant. In spite of good quality food and skilled team
YONA restaurant is undergoing some problems that need to be
solved to enable the restaurant to perform in the best way
possible. The problems are identified, decreased number of
customers, inconsistent work environment in terms of
employees, high food cost to sales. III. Company Overview
YONA is a brand new Japanese noodle bar and small plates
restaurant was opened in November 2015, where can
accommodate 50 quests at a time. The restaurant runs under a
name of celebrity chef, restaurateur Mike Isabella with
partnership chef Jonah Kim along other concepts. The restaurant
services around 100 people during the weekday and up to 150

during weekend with total of front-of house and back-of-house
30 employees. According to general manager of Mike Isabella
C.Caras (personal communication, April 25,2016) the average
sale of the restaurant is 130.000$, and serving average 3700
guest per month. A. Industry Outlook
i . The economic outlook. The restaurant industry is the only
business that will not influenced by globalization making things
in other places with relatively cheap labor except fast food,
which works in most of the businesses. Besides the fast food
industry 95% of restaurants receive raw products in the
morning, prepared during the day and served for guests. Thus,
the restaurant business is the last, durable, main component of
the 21st century’s American life and business (Feldman, 2015).
The National Restaurant Association [NRA] (2015) reported
restaurant industry contributes 14.4 millions employees and
782.7 billions sale to the U.S economic, which stands 10% of
whole nations GDP, 10% of economic work force.
Wrangham emphasized (as cited in Feldman,
2015)“Restaurants are now part of who we are and affect us in
every way you can imagine”. Restaurants have been playing in a
main role with retail business for city planning by creating
vibrant streets, a complex environment for neighborhood. But
technology advancement has been bringing great change in last
decades for retail business, which is shifting to online.
Consequently, the first level of buildings is left for food
industry. In addition in 2015 Americans spent more on dining
out than groceries (Fox News, 2015).
ii. Diner’s habit and preference. Scott-Thomas (2011) illustrated
how people habit changing in terms of food choice. Americans’
food plate is becoming more and more international. Even more,
due to globalization consumers are more interested in different
cultures and one way to explore is food. People are no longer
considering Italian, Mexican, Chinese food as ethnic cuisine.
Even though, less popular cuisines like Japanese, Caribbean and
Thai food popularity demand is seeing a stead growth. Such as,
Zagat (2015) revealed Americans most favorite cuisines are,

Italy stand on first with 24%, followed by American (14%),
French (10%), Seafood (10%), Japanese (8%), Mexican (7%)
and Thai (5%).
As Zagat (2015) declared without counting breakfast
national average dine-out is 4.5 times a week. The cost of
dining-out national average is $39.40 per customer; the most
expensive cities are New York City followed by Boston is above
average by $8. On the other 38% of consumers are concerned
about the economic situation and holding back their spending on
leisure things like dining out until the economy improves (NRA,
2015).
iii. Japanese food perception in the US. Lim (2010) noted
Japanese food consumption has increased tremendously in spite
of the instable economy. In fact, according Jetro research (as
cited in Lim, 2010) the number of Japanese restaurants
increased 1.5 times with the number of 14129 in 2010 from
9128 in 2005. Japanese cuisine was introduced in 1980’s and it
has changed perception of Japan country among Americans
besides electronic, big businesses, Mt Fuji. Now most of
America’s consumers consider Japanese food as the healthiest
food on earth with high quality, nutrition and its beauty. The
other reason for the Japanese restaurant business booming in the
most sophisticated, internationalized nation is consumers’
awareness of healthy, fresh food choice has increased
intensively in last decades.
iv. Customer satisfaction factors. The restaurant industry is so
much relied on, returning customers and locals. Szymanski and
Henard explained (as cited in Lim 2010) highly satisfied
customers are the most significant assets for restaurant
business. Therefore, bringing new customers is more expensive
than keeping current customers and making them loyal. Many
study confirmed that by making customers loyal will decrease
business’s marketing cost and enhance the business’s profit
(Bowen & Chen, as cited in Han & Ryu, 2009). First of all, by
providing satisfied service with relative price service will create
customer satisfaction to every single guest. Satisfied customers

come again and again and tell to other about their wonderful
experience, which will work as a word-of-mouth strategy and
bring new potential customers to the restaurant.
Many theories and studies conducted about customer
satisfaction in the restaurant industry, they all agreed the most
influential factors for customers’ overall experience and post-
dining behavioral are food quality, service quality and
atmosphere, followed by price, and location (Liu & Jang, as
cited in Lim, 2010; Haghighi et al., 2012). Thereby, the survey
revealed the results what brings customers’ bad experienced
dining, which are poor quality service (26%), noise (24%), pri ce
(17%), crowd (13%). In terms of service quality these things
annoys diners most: inattentive waiters (24%), slow service
(17%), rude staff (10%) (Zagat, 2015). As far as there are
proven vital attributers in success of restaurant regardless other
externalities it is extremely important to build a very good base
with their first customers since it is YONA’s first year of
business. B. Company Outlook
i. Menu.YONA offers Japanese ramen dishes along with
other Asian fusion small plates. They have pretty confident
what they are offering. The focus is revolving around traditional
authentic ramen with additional ramen. They are not like other
typical Asian places they do not sell everything they can, which
distinguish them from other Asian fusion places. The menu
offers few vegetarian options but no gluten free options. They
serve different menus for lunch and dinner in order to meet
customers’ need. During the lunch they offer less small plates,
extended entrées. About drinks they are trying to be unique and
providing different experience for quests with unfamiliar, exotic
plenty of choices Japanese beers and sakes besides classic
strong spirits and wines.
ii. Location. YONA is located Ballston, Arlington in
Virginia state which is also included the Washingto n DC metro
area. Arlington County is one of the densely populated counties
with the total of 220.400 people (Arlington county, 2015). As
Arlington county (2015) noted every year migrants emerging to

the Arlington area such as, due to government jobs 37.5% of
inflow was from other states. Besides a suburb of the
government capital, the restaurant location looks very
promising because the location just four blocks from Ballston
common mall. In 2015, the county approved site plan for
Ballston common mall’s renovation. Board Chair Mary Hynes
noted, “This is an important, exciting redevelopment in the
heart of Ballston, The long-term benefits of a revitalized
Ballston Quarter warrant a public-private partnership — a wise
strategic investment for the public good” (Jennifer 2015, par 2).
Ballston mall will become again the heart of city center, this
fact can intervene YONA business positively. In addition,
In the second place, chef Mike Isabella commented they are
targeting suburb customers who tend not to go out dinner into
the city center. In contrast, Toki underground, Sakuramen,
Momofuku other big competitors are located in Washington DC,
being only leader in the area will definitely benefit the
restaurant.
iii. Finance. According to Bastianich (2012) in order to be
a profitable restaurant there are certain rules to follow in terms
of food cost, labor cost, misc (includes rent, insurance, linens
etc.). Bastianich explained most restaurants earned 10-20%
profit it means every dish should make at least 30% of margin.
Some dishes do better such as pasta salad’s ingredients cost
only 15% of its price on a menu whereas meat steak costs up to
50%, and dessert is considered as a pure profit. Moreover, in
details in order to achieve 20% profit the restaurant should
spend 30% of sales on food cost, 30% on labor, and 20% for
rent and other stuffs.
As mentioned above YONA is facing to decreased number
of customers. In first week of January, the number of served
guest was 1190 whereas; in April 17 to April 23 they served
only 588 quests, which is 2 times less (C.Caras, personal
communication, April 15, 2016). In YONA average guest spends
$35.68 for dinner, $22.82 for lunch, which is little bit lower
than nation’s average $39.40. Also she noted that the restaurant

is spending 23% of its sales into labor, which is dropping in
Bastianich’s 30% limit in labor. Again, most importantly
average food cost is over 30% of rule and arising steadily, in
January YONA’s food cost was 25.3%, 33.31% of sales in
March.
Graphic 0. YONA Customers numbers by a week
iv. Mike Isabella’s concepts. Mike Isabelle is a celebrity
chef and new leader restaurateur in the Washington DC
metropolitan area, where his full service 6 restaurants work and
some more are opening in coming years. Chef Isabella is well
known among industry people and diners with his competition
on Season Six of Top Chef TV show, Top Chef Duels. Mike
Isabella concepts are emerging into the area with the variety of
traditional cuisines’ restaurants such as, Italian-inspired small
plates restaurant, Graffiato, Greek concepts Kapnos, Kapnos
Taverna, and Kapnos Kouzina, as well as Mexican cantina,
Pepita, and G, an Italian sandwich shop by day with a full -
service Italian menu at night. Moreover, his concepts partnering
with other chefs in November 2015 they opened YONA, a
Japanese noodle bar with chef Jonah Kim, as well as Requin, a
French Mediterranean concept is opening with Chef Jennifer
Carroll in 2017 (Mike Isabella, n.d.).
As a whole concept, they have lots of advantages, such as
a strong skilled team for marketing, PR, ability to shift
resources among concepts, professional strong team for both
management and executive levels. Indeed, whole concept can
maintain its revenue in stable level. One of the concepts is
having difficulties; others will replace its space. Therefore,
they have huge potential to expand its market share in the area.
For instance, in 2017, the big project, 10-concept food
emporium is going on to launch in 2017 at Tyson’s Galleria in
Fairfax, VA. Industry people, fans of the concepts are seeing it
as advanced, another level of food service. IV. Analyses
SWOT and IFE/EFE matrix will be conducted in order to
figure out YONA restaurant has to take overcome current

obstacles and secure the future business success. The reason for
using SWOT analysis will gather basic information about
business from internal (strength, weakness) and external
(opportunities, threats) sides. Whereas IFE/EFE matrix will go a
little bit deeper and give quantitative scale regarding these
insider and outsider factors how the restaurant is responding
based on calculation.A. SWOT Analysis
SWOT analysis is an analytical tool used for the
identification and categorization of internal and external
factors. SWOT analysis can help organizations in their strategic
planning process, and in matching their capabilities and
resources to the competitive environment in which it carries out
its operations (Jim Makos, 2014). SWOT analysis is very
effective way to understand the business better, regarding
insider, outsider factors. By using SWOT analysis the company
is able to take advantages of own strength, develop business
goals and strategies for achieving them, diminish weaknesses,
will be prepared for threats, and capitalize on opportunities. The
first letter of each of these four factors creates the acronym
SWOT.
i. Strengths.
Running the business under the big-name restaurateur facilitates
them with an experienced, professional team in all aspects of
the business. Being part of famous concepts attracts market
easily with a wide range of audience. Chef Jonah Kim is well
known in the industry has won lots of competitions and his
reputation is rising constantly. YONA’s marketing team works
very well with newspapers, TV shows, local websites, and
medias. They consistently publish positive presses, food critic
reviews. Proximity to other restaurants within the company,
other 2 restaurant Pepita Cantina, Kapnos Taverna are located
in a same block, where is becoming a new trendy spot for diners
in the Ballston area.
High quality ingredients, 50% of their ingredients in their food
are authentic, very traditional and imported from origin land
Japan. They have high willingness to educate staffs and

customers, the management team works really hard to educate
employees first, through their employees they intend to inform
guest with concise, true information and deliver high quality
service. The atmosphere of the restaurant is clean neat, and very
modern.
ii. Weaknesses.
The most harmful weakness is that the population within the
closest radius has a lack of education regarding ingredients and
quality. Most of the guests are very new to the cuisine, and
there is unfamiliarity with Japanese on the menu and cooking
methods. The price is 2-3$ higher than other main competitors.
The entrance of the restaurant is not in main street, where has
minimal foot traffic also consumers, who live in city
(Washington DC) assume location is too far, it makes the
location undesirable. Difficulty in hiring staff both for back-of-
house and front-of-house leads to over-worked staff. There is
high cost for imported products due to shipping, processing fee
and tax cost is higher than local products.
iii. Opportunities.
The YONA has a very promising opportunity for a market
expansion along Mike Isabella concepts’ growth. The increased
interest in exploring other cultures through food is bringing
more new customers to the international cuisine market.
iv. Threats.
Perceived food suitability for the warm season harming the
restaurant’s revenue. The competition in the restaurant industry
becoming wilder, every other day new businesses are launching.
High cost of goods but low-budget/willingness to spend from
consumers as well as high labor due to overtime and percentage
of labor cost to low sales.
Strengths
-Big-name restaurateur’s partner
-Well-known chef, professionals
-Consistent and positive presses, reviews, and media attention
-Skilled and strong team for both operation and marketing

-Proximity to other restaurants within the company in a same
-High quality ingredients
-Willingness to educate staffs and customers
-Very modern, clean and neat atmosphere
Weaknesses
-Lack of knowledge regarding ingredients and quality
-Relatively high price
-Location has minimal foot traffic
-Great-perceived distance from the center (Washington DC) of
the population makes the location undesirable
-Difficulty in hiring staff
-Unfamiliarity with ingredients and terms used in the cooking
and on the menu
-High cost for imported products
Opportunities
-Potential future to expand into different markets and different
concepts as a part of expanding restaurant group
-Diner’s increased interest in new flavors and cuisines
Threats
-Consumers’ perceived food suitability
-High competition
-High cost of goods but low-budget/willingness to spend from
consumers
-High labor cost due to overtime
Table 0.YONA’s SWOT matrixB. Internal/External Factor
Evaluation Matrix Analyses
Internal/External Factor Evaluation (IFE/EFE) matrix is a
strategic management tool for auditing or evaluating major
strengths and weaknesses in functional areas of a business.
IFE/EFE matrix also provides a basis for identifying and
evaluating relationships among those areas (Maxi-Pedia, n.d.).
By doing IFE/EFE analyses are able give quantitative scale,
which is a 1-4 weighted score (1-2.5: in terms of factors, the
company is operating no good enough, 2.5-4.0 means the

company is operating well enough).
The IFE/EFE matrix can be created using the following five
steps (Maxi-Pedia,n.d.):
1. List 10-20 important factors, both for IFE/EFE in terms of
strength and weakness
2. Weights: Assign percentage to each factor 0 %(not important)
to 100% (extremely important)
3. Rating: Assign a 1 to 4 rating to each factor. major weakness
(rating = 1), a minor weakness (rating = 2), a minor strength
(rating = 3), or a major strength (rating = 4).
4. Multiply: Multiply each factor's weight its rating. This gives
a weighted score for each factor.
5. Sum: Sum up all factors weighted score i. Internal factor
evaluation matrix
ii. External factor evaluation matrix
According to IFE/EFE matrix the restaurant is operating
good with weighted score 2.88 in terms of internal their
advantages and resources. However, in terms of external
factors, the weighted score is 2.33, which is below the average.
Even though there are certain agencies cannot be changed,
working towards to external factors is a vital step in order to
come up with possible solutions to overcome the undergoing
issues for YONA. V. Recommendations and Implementations
The purpose of this part is to suggest ways to solve three
major problems. The perception of customers’ summer food is
significantly impacting YONA’s number of guests negatively.
Meanwhile, front-of-house employees’ income has been
declining, which is leading to quitting job and over-worked
staffs. Therefore, high food cost is facing to YONA.
By implementing these recommendations: brining more
customers, keeping current employees and cutting food cost
YONA can make positive changes and maintain its revenue
during its off-peak season.A. Bringing More Customers
i. Change the menu and make specials for some day of a week.
The food, offered by the restaurant, is not keeping customers’

interest nor meeting customers’ need. The Ramen is Japanese
comfort food and it is heavy, hot and more appropriate for cold
seasons. During the summer time consumers are more attracted
to salads fresh vegetables. They can incorporate food trends to
their own concept, making Japanese style salads, chilled noodle
dishes. Furthermore, research by Lim (2010) illustrated that 3
out of 10 customers imagine Japanese food as sushi and come to
the place with an expectation. Thus, they should do some sushi
since they have resource to implement it, which is the chef who
is trained and experienced in making sushi on a particular day
like already they are doing bucket chicken on Sundays for
bigger parties and families. They are able to do mass advertise
it through their strong media channels; newspaper articles, food
critique reviews, social media sites even their own check trays.
Doing high quality sushi on only particular day is kind of
implementing strategic scarcity marketing and will work like
limited edition also will bring new potential customers who are
seeking for new, high quality sushi places.
ii. Make happy hour/value combo meals. The other way to
attract new customers and increase revenue is implementing
happy hour and value menu/combos. According to NRA (2015)
survey concluded 77% of adults, and 85% of millennial said
they would go the restaurant if they receive a discount.
Moreover, 27.1% of Arlington County’s population drops age
group 25-34, which takes the biggest account from it (Arlington
VA, 2016). This implement is focused on young adult
millennial. By engaging young adults, the restaurant is building
the successful future by creating loyal customers with
millennial.
The decline in the number of quest has noticed significantly by
almost 60% compared to restaurant’s January report in spite of
offices. To overcome this issue they should make value meal for
office workers during lunchtime before the happy hour with one
entrée, one appetizer. The ramen bowl considered pretty big,
however shorten its portion size, adding side dish with correct
price will create more guests for lunch.

In addition, lately people are not following the strict 3
meals rule, this factor drives to consumers to snack more, eat
during often off-peak hours. Besides this fact NRA (2015) 7 of
10 people are holding back their spending on leisure things like
dining out (NRA, 2015). The tight budget drives people to
purchase less during mealtime, which makes people hungrier.
These changed habits are giving opportunities to increase
revenue for restaurateurs. A typical happy hour is between 5 pm
to 7 pm usually works as a bridge to the dinner hours. Most
people are likely to stay in one place rather than seeking
another one. (National, Restaurant Association, 2015).
iii. Work with other concepts located in the same block. The
state of American dining in 2015 article mentioned one of the
states mentioned restaurant industry is taking advantage of
using technology like other industries to take reservations. The
data shows the national average of making reservations online is
61% whereas the Washington DC area is the most
technologized, holds 76% (Zagat, 2015). However, still there
are handful walk-in customers. In fact, the other two
restaurants’ customer number is growing steadily, which are
located in the same block, during weekends two restaurants are
not able to accommodate all walk-in customers. Those two
restaurants can send customers for drink to YONA while they
are waiting with a special offer for instance, one drink with one
appetizer for reasonable price and enjoyable flavor and quality.
50% of all beers that the restaurant is offering cost more than 8
$, which is quite expensive compared to the other restaurants,
which are in one area. Also consumers’ interest in new cuisine
is increased, on the other hand, some of them who are carefully
minded seek local and national industry familiar, local items
from the menu. Thus, they should few local, inexpensive beers
and drinks to the menu and can serve to the happy hour or
waiting guestsB. Keep Current Employees
i. Invest training, create a career path for employees. Having
well trained front of house employees benefits a restaurant by 2
ways. First shorten turnover, raise customer satisfaction. The

study by Andeleeb and Conway (2006) found out the most
influential factor for customer satisfaction is responsiveness of
frontline employees and followed by price, and food quality.
Besides this fact, managers in food industry likely to hire
previously trained employees by 72%, 56% of employees who
are attended in training are likely to promoted, 39% l ikely to
start with higher entry level salary (Hine, Thilmany, Kendall &
Smith, 2003). Thus, sending employees to a training program or
site-based training will create career path also increase
commitment to the company, meanwhile provides a stable work
environment to make changes smoothly and successfully as long
as restaurant industry mostly rely on the last step of providing
service by servers and other front-of-house workers to guests.
In other words, regardless how much an effort kitchen put to
produce good quality, nutritious, and delicious food, before
food comes out on quests’ table, it will be already presented,
put expectations in their mind by servers’ verbiage and
knowledge.
ii. Make shifts among other concepts and balance out
employees’ income. Servers’ salaries 100% depend on
customers’ tip and directly correlated with the number of
customers and sales. Due to this fact income of average server’s
salary is dropped nearly by 50%. Then the most current
employees are concerned about to change work. However, in the
same concept other restaurants’ sales are growing, where is a
lack of employees. One of the advantages of working as a group
is shifting resources around. They should make shifts among
concepts by sending some employees to other busy restaurants.
Moreover, this can benefit both employees and employer.
Employees will become more skilled, valued in terms of service
diversity, techniques in the industry. Employers can shorten
their hiring, training new staff cost also tie employees for long-
term.
iii. Reward and recognize employees. YONA should implement
a way to recognize good employees. Highly engaged employed
companies are 25% productive rather than who do not

(WorkUSA report, 2009). Furthermore, the research by Maritz
has found employees who receive recognition where they work
7 times more likely to stay with the company, 11 times more
likely to feel completely committed to the company (Nelson,
2012). It will motivate employees; grow the feelings of more
they valued. C. Cut Food and Drink Costs
i. Use local products as much as possible. The way to cut food
cost is use local products as much as possible. Custom tariffs
make imported products are expensive than local produce
because of the government policy to protect domestic producers
from foreign competition. Since the restaurant is serving
Japanese authentic cuisine they use lots of authentic ingredients
in food. Imported products take account 50% of goods used in
food. They use a more traditional seasoning method with
original goods; especially fish from Japan is used to provide
high quality and original flavors in their dishes. However,
locals can replace the imported products taking 15%-20% more
and it might change flavor, quality at certain amount. On the
other hand, in case YONA replace 5%-10% of goods by local
produce it would not harm characteristics of food and quality
(chef Jonah Kim, personal information, April 26, 2016)
ii. Buy seasonal products and incorporate to the menu. YONA
restaurant should come up with ideas of dishes, which
incorporate seasonal produce and put it on the menu with word
“seasonal”. By doing a seasonal menu they can benefit
following things as below,
· Seasonal products refer fresh; grown under natural weather
and climate condition without enforcement
· Seasonal products are less expensive; relatively grown locally,
without shipping fees and other fees
· Seasonal products are more nutritious; shipping in close
destination saves time and helps to vegetables are used in most
nutritious stage.
By the way, Hays (2015) commented 59% of people more likely
to pick an item if it labeled with seasonal also 49% think that
seasonal items are more appetizing moreover, 39% people

consider seasonal item as a healthier choice.
iii. Do smart inventory. The number of customers, and usage of
products are unpredictable and most of the deliveries come 2
days after an order placed. Therefore, stocking up drinks and
products became tricky, which leads a sudden run out things or
excess, expired products. Here is the few ways to play around
cutting cost. Moreover here are the alternative ways,
· Negotiate with distributers, instead of working with many
suppliers, work with less and increase.
· Try an alternative less pricy proteins
· Use constant weights and measures to ensure portion control
(Restaurant Business Online, 2009).VI. Projection and Benefits
for the Company
The considerable number of customers decrease has been
noticed during lunchtime. Now the restaurant is serving average
25 customers for lunch per day and an average guest pays about
$20. By implementing suggested implementations; value meals
during lunch, happy hour is projected to bring 20-30 guests per
day and it will increase sales by $600 per lunch service, as well
as there will be an increase for dinner sales. Overall, they can
see 25% of additional revenue by making additional $30000 per
month. In addition, the improvements will contribute to a
popularity of the business; over the time they can create loyal
customers and secure the business’s profitability and i ts future
success.
VII. Conclusion
The project identified the YONA restaurant’s current issues; the
decreased number of customers, inconsistent work environment,
high food cost. Therefore, suggested ways to solve and improve
the situation. The first, restaurant industry is so much depend
on returning customers and locals. Since it is the first summer
of the restaurant there is a huge possibilities to build and
introduce themselves in the market a in a way which represents
that the restaurant can provide season appropriate meals and can
meet the demand of everyone’s interest closely. Second, skilled
employees are a key success of the restaurant industry by

training them and keeping stable work environment. It will help
the restaurant make changes in a smooth and efficient way.
Third, having good the number of customers does not solve all
problems. They should work on smart cost cutting, and finally
they can add more profit. By the end of August, 2016 they will
see noticeable improvements. Finally, trying possible positive
changes hold YONA in today’s competitive market.
VIII. References
Andaleeb, S.S., & Conway, C. (2006). Customer satisfaction in
the restaurant industry: An examination of the transaction-
specific model, Journal of Service marketing, 20(1), 3-11
Bastianich, J. (2012). Restaurant man, New York, NY: Penguin
Group.
Devra, G., & Demand, M. (n.d.). What is normal for a
restaurant's labour cost percentage? Retrieved from
http://yourbusiness.azcentral.com/normal-restaurants-labor-
cost-percentage-13115.html
Feldman, E. (2015, January 18). Why the restaurant industry is
the most important industry in today’s America? Retrieved
from https://medium.com/@EliFeldman/why-the-restaurant-
industry-is-the-most-important-industry-in-todays-america-
6a819f8f0ac9#.grd5z8xh0
Fox News. (2015, April 15). Americans spend more dining out
than groceries for first time ever. Retrieved from
http://www.foxnews.com/leisure/2015/04/15/americans-spend-
more-on-dining-out-than-groceries-for-first-time-ever/
Haghighi, M., Dorosti, A., Rahmana, A., & Hoseinpour, A.
(2012). Evaluation of factors affecting customer loyalty in the
restaurant industry. African Journal of Business Management,
6(14), 5039-5046.

Han, H., Ryu, K. (2009). The roles of the physical environment,
price perception, and customer satisfaction in determining
customer loyalty in the restaurant industry. Journal of
Hospitality & Tourism, 33(4), 487-510,
doi:10.1177/1096348009344212
Hays, H. (2015). Increasing restaurant sales with seasonal
menus. Retrieved from
https://www.rewardsnetwork.com/blog/increasing-restaurant-
sales-with-seasonal-menus/
Hine, S., Thilmany, D., Kendall, P., & Smith, K. (2003).
Employees and food safety: Is training important to food service
managers? Journal of Extension, 41(1)
How do seasonal changes affect on restaurant sales? (n.d.).
Retrieved from http://blueskylocal.com/seasonal-sales-
drops.php
Jim, M. (n.d). The SWOT analysis definition your organization
needs. Retrieved from http://pestleanalysis.com/swot-analysis-
definition/
Kim, J. (2016, April 26). Personal Interview.
Lim, H. (2010, December). Understanding American customer
perceptions on Japanese food and services in the U.S. Retrieved
from
http://digitalscholarship.unlv.edu/cgi/viewcontent.cgi?article=1
655&context=thesesdissertations
Maxi-Pedia. (n.d). IFE matrix internal factor evaluation/EFE
matrix external factor evaluation. Retrieved from
http://www.maxi-
pedia.com/ife+efe+matrix+internal+factor+evaluation
Maxi-Pedia. (n.d). EFE matrix external factor evaluation.
Retrieved from http://www.maxi-

pedia.com/EFE+matrix+external
National Restaurant Association. (n.d.). Increase revenue during
off-peak hours, Retrieved from
http://www.restaurant.org/Manage-My-Restaurant/Marketing-
Sales/Food/Increase-revenue-during-off-peak-hours
National Restaurant Association. (2015, November 13). 7 in 10
consumers still hold back on spending. Retrieved from
https://www.restaurant.org/News-Research/News/7-in-10-
consumers-still-hold-back-on-spending
National Restaurant Association. (2016). What is hot in 2016
culinary forecast. Retrieved from
http://www.restaurant.org/Downloads/PDFs/News-
Research/WhatsHot2016
National Restaurant Association. (n.d.). Education role in the
restaurant industry. Retrieved from
http://www.restaurant.org/Manage-My-Restaurant/Workforce-
Management/Training/Educations-role-in-the-restaurant-
industry
Nelson, B. (2012). 1501 ways to reward employee. New York,
NY: Workman Publishing.
Restaurant Business online (2009, December 11). Cutting food
cost not a quality. Retrieved from
http://www.restaurantbusinessonline.com/menu/food-
trends/cutting-food-costs-not-quality
Scott-Thomas, C. (2011, February 17). Americans’ taste
preferences becoming more exotic, says Mintel. Retrieved from
http://www.foodnavigator-usa.com/Suppliers2/Americans-taste-
preferences-becoming-more-exotic-says-Mintel
Zagat (2015, January 20). The States of American dining in

2015. Retrieved from https://www.zagat.com/b/the-state-of-
american-dining-in-201
Number of customers covered Jan 3-Jan 9 Jan 10- Jan 16
Jan 17-Jan 23 Jan 24- Jan 30 Jan 31-Feb 6 Feb 7-Feb
13 Feb 14-Feb 20 Feb 21-Feb 27 Feb 28-Mar 5 Mar 6-Mar
12 Mar 13-Mar 19 Mar 20-Mar 26 Mar 27-Apr 2 Apr 3-Apr 9
Apr 10-Apr 16 Apr 17-Apr 23 1190 992 820 948 996
962 1060 962 884 752 834 776 790 802 608 588
Date by a week
Number of covered guest
How to Create a Table of Contents in Microsoft Word
Creating a table of contents in a Microsoft Word document is a
two-step process. First, identify the text that you want to appear
in the Table of Contents. Second, tell Word to insert the Table
of Contents. Having created your Table of Contents, you can
then customize it in several ways, to suit your needs.
1. Apply the built-in Heading styles to the headings in your
text.
2. In Word 2003 and before: Insert > Reference > Tables and
Indexes. Click on the Table of Contents Tab. Click OK.
3. In Word 2007 and Word 2010: References > Table of
Contents > choose an option from the menu.
Identify the text that you want to appear in the Table of
Contents
In your document, click within the first major heading that you
want to appear in the Table of Contents. Apply the Heading 1
style to that paragraph. The easiest way to apply the Heading 1
style is:
· in Word 2003 and earlier: click the Style box on the
Formatting toolbar and choose Heading 1

· in Word 2007 and Word 2010: on the Home tab, in the Styles
group, click the Heading 1 thumbnail.
If these don't appeal to you, there are several other ways to
apply a style.
In the same way, apply the Heading 1 style to other major
headings in your document. Apply the Heading 2 style to sub-
headings, Heading 3 style to sub-sub-headings etc.
If you don't like the way the heading styles look (eg, you want a
different font or font size or colour), don't format the text
directly. Instead, modify the heading styles.
Create the Table of Contents
Word 2003 and earlier versions
1. Click where you want your Table of Contents to appear.
2. Display the Table of Contents dialog. To do that:
1. In Word 2000, choose Insert > Index and Tables.
2. In Microsoft Word 2002 and 2003, choose Insert > Reference
> Index and Tables.
3. Click on the Table of Contents tab. Click OK.
Word 2007 and Word 2010
1. Choose References > Table of Contents.
2. Choose one of the following items on the menu.
· There may be custom tables of contents on your menu. If you
click the thumbnail for a custom table of contents, your table of
contents will be inserted into a content control. (There is further
information about content controls below.)
· There are two built-in 'automatic' tables of contents:
Automatic Table 1 and Automatic Table 2. If you click the
thumbnail for either of these, your table of contents will be
inserted into a content control, and Word will add a heading.
(There is further information about content controls below.) The
only difference between the two is the text of the heading
("Contents" and "Table of contents").
· There is a built-in "Manual Table". This takes you back to the
era of the electric typewriter. If you like typing things out for
no good reason and your life expectancy is a lot longer than
mine, this is for you.

· At the bottom of the menu, you can choose Insert table of
contents. This displays the Table of Contents dialog that was
also in earlier versions of Word. If you want two or more tables
of contents in one document, you must choose this option for
the at least the second and subsequent tables of contents.
Using a table of contents content control in Word 2007 or Word
2010
You can use the content control to manage your table of
contents (Figure 1).
Figure 1: A table of contents in a content control
If you attempt to insert another custom or built-in table of
contents that will be placed in a content control, then the new
one will over-ride the existing one. If you want more than one
table of contents in a document, use the "Insert table of
contents" menu option for all, or at least the second and
subsequent, tables of contents.
How to create a custom table of contents and have it appear on
the Table of Contents menu in Word 2007 or Word 2010
You can save a custom table of contents and have it appear on
the References > Table of Contents menu.
1. Insert your table of contents into any document, and adjust it
to suit your needs.
2. Add text above and/or below the table of contents as required
(for example, add a heading "Table of Contents", preferably
formatted with the built-in TOC Heading style).
3. Select the text above, the table of contents, and the text
below.
4. Insert > Quick Parts> Save Selection to Quick Part Gallery.
5. In the Create New Building Block dialog:
· give your table of contents a name
· in the Gallery list, choose Table of Contents
· in the Category list, choose 'Create new category' and name
your new category
· click OK.
You can now insert your table of contents using References >

Table of Contents. It will be inserted into a content control, like
the built-in tables of contents.
Word displays entries in the menu in alphabetical order by
category. Sadly, there are few letters in the alphabet before the
"B" for "Built-In". If you want your custom tables of contents to
appear before the Built-In category, but there is no name
between "A" and "Built-In" that suits you, then put a space at
the beginning of the category name. For example, name your
category " Shauna". A space is alphabetized before a letter, so
" Shauna" will be displayed before "Built-In".
Customize the Table of Contents (if you need to)
How to change the look of the headings in the document
Use the Document Map
Once you have applied your Heading styles, choose View >
Document Map or, in Word 2010, View > Navigation Pane and
select the Document Map. You can now see roughly what will
be included in your Table of Contents.
Right-click in the Document Map to choose which levels of
heading to view.
If you don't like the way your headings look (eg you want a
different font, font size, colour, more or less spacing before or
after the heading), don't choose Format > Paragraph or Format >
Font (in older versions of Word) or use the tools on the Home
tab (in newer versions of Word). And don't use the font size or
bold buttons on the toolbar or ribbon. Instead, modify the
Heading style.
How to change the look of the Table of Contents itself
To modify the Table of Contents itself, you need to display the
Table of Contents dialog. To display the dialog for an existing
table of contents:
· in Word 2000: click within the table of contents and choose
Insert > Table of Contents
· in Word 2002 and Word 2003: click within the ToC and
choose Insert > References > Table of Contents
· in Word 2007 and Word 2010: click within the ToC and then
click References > Table of Contents > Insert Table of Contents

(if the ToC is in a content control, be sure you've clicked the
ToC itself, and not any "Contents" heading above the ToC)
From the Table of Contents dialog you can modify the Table of
Contents in several ways.
· By default, Word shows three levels in your Table of
Contents. That is, it puts the text from Heading 1, Heading 2
and Heading 3 in the Table of Contents. If you want to show
more or fewer levels, in the Table of Contents dialog, change
the number in the Show levels box.
· There are very good reasons for using the built-in Heading
styles. But if you really need to use other styles (other built-in
styles, or custom styles), you can put them in your Table of
Contents. In the Table of Contents dialog, click Options, and
allocate your style(s) to the appropriate level(s).
· To change the font, font size, colour etc used to create the
Table of Contents itself, you need to do two things in the Table
of Contents dialog. First, make sure that, in the Formats box,
you have chosen "From Template". Second, click Modify and
modify the relevant TOC style. Word uses style TOC 1 for the
top level of contents, TOC 2 for the next level etc
For sophisticated customization, you can edit the switches in
the TOC field.
Create a Word or Rich Text Format (RTF) document that is
double-spaced, 12-point font. The final product should be at
least 21 pages in length excluding the title page and reference
page.Creative Title Here (make sure you title relates to your
recommendations)Professor Name HereSubmitted in Partial
Fulfillment of the Requirements forCourse Number HereCourse
Name HereByStudent Name Here; Student ID Number
HereVirginia, ArlingtonMonth Here 2016
Table of Content
Use the “How to Create a Table of Content” document to create
your table of content

Make sure to:
Insert page number into your table of content.
Every header in your table of content should appear in the body
of your paper.
Abstract
Write the abstract last. The abstract paragraph is "not" indented;
all other paragraphs are indented. The abstract is 120 words or
less. The abstract is a brief summary about the contents of the
paper. Abstracts are similar to the preview of a paperback book
on the back of the book or the preview of a movie on the movie
case; they are designed to make someone want to read the paper.
What to include?
The content of the abstract includes:
· Motivation and purpose: main subject or research question and
review of the relevant literature.
· Specifics: problem statement, approach, objectives,
hypothesis, research methodology (method(s) adopted or search
strategies).
· Results: main findings (proposed solutions to the problem) and
discussion.
· Conclusions and implications/outcomes: what the results mean
and further points.
As we can see, the abstract must state:
· The problem addressed and some background information.
· The solution or insight proposed (newly observed facts).
· An example that shows how it works.

· An evaluation: a comparison with existing answers/techniques.
Then, an abstract should provide answers for the following
questions:
· What and why.
· What you found.
· How you did it.
· But how do we begin?
What would be an effective way to begin an abstract? To help
you on your way let us consider some introductory sentences.
First, let us see some opening sentences that DO NOT offer real
information:
1. This paper reports on a method for...
2. The paper explores the notions of...
3. The purpose of our research is to consider how...
4. The objective of this study is to determine...Introduction
Introduction text here, providing historical information and
background information on your project topic. Remember a
paragraph must have a minimum of five sentences. Problem
statement is the last sentence in introduction. The problem
statement starts by stating the topic and then lists the three main
problem of the paper; the three main problems become the
subheadings within the paper. Introduction can engage readers
in many ways, you can start your introduction by using one of
the options below.
· Ask a question
· Identify a debate

· Give a comparison
· Explain a situation
· Describe a problem
· Quote an authority
· Cite an example
· Set up an intellectual problem
· Offer a hypothesis
An introduction should seek to engage readers so that they will
become invested in your writing. In some contexts this means
finding a way to persuade a reader who is reading 60 papers on
the same topic that yours is worth paying special attention to. In
other contexts this means helping a reader already committed to
your work to recognize what unusual or exciting question your
paper will address.
Problem Statement
The Problem Statement should always be followed by the
introduction. You can use a separate section or just insert one
sentence at the end of your introduction. Make sure you list 3
problems that this project will focuses on. This section is the
question number 2 of your first assignment. Do not use bullets
when writing your problem statement.
Background
The Background Section should reflect the history of the
businesses.
Analysis
The Analysis section will focus on the problem you want to

solve and you are required to use one or more analysis. Start
this section with an introductory paragraph and let the reader
know what type of analysis you are using. Provide the definition
of the analysis (don’t forget to site it) Also, tell the reader why
you chose this analysis. Do not use bullets when writing this
section. Below is a link to help you with this section.
http://www.maxi-
pedia.com/quantitative+strategic+planning+matrix+QPSMReco
mmendations and Implementations
Recommendation
Make sure to introduce your problem statement one more time
and write an introductory paragraph when you start writing your
recommendations (List the 3 recommendations) so the reader
knows what they are going to read. Do not use bullets when you
list the 3 recommendations
· Your recommendation should be the mirror image of your first
assignment
· Make sure to site the graphs and tables in your
recommendations or implementation
· Your sources should appear on the body of your paper as well
as the Reference Page
· A paragraph consists of 5 sentences or more. If it is less than
5 sentences combine some of your sentences to make a
paragraph.
· Anytime you see green or red underline it means that you have
a grammatical or spelling error (sometimes there are names that
shows red, you can leave those alone).
Recommendation 1

Make sure to write a paragraph and expand on recommendation
number 1 and explain why it is important to use this
recommendation. Make sure to support your claim with sources.
At the end of the recommendation, list 3 of your implementation
using transition sentence. Do not use bullets when you list the 3
implementations.
Implementation 1
Provide step by step how would you implement your
implementation number one. Make sure to use at least one
source to support your implementation. At the end of the
implementation number one use a transition sentence.
Implementation 2
implementation number two. Make sure to use at least one
implementation number two use a transition sentence.
Implementation 3
implementation number three. Make sure to use at least one
implementation number three use a transition sentence.
Recommendation 2
implementations.
Implementation 1

Implementation 2
Implementation 3
Recommendation 3
implementations.
Implementation 1
Implementation 2

Implementation 3
Conclusion
Look back at your introduction, and read your problem
statement. This is what you set out to “prove.” In your
conclusion, you should restate the problem statement in such a
way that it shows that you proved your point.
Write your recommendations, mentioning the ideas that you
used to support your problem statement in the project paper.
This must be done without being repetitive, so use other words
and put the ideas in context. You gave specific details, facts and
statistics in your body paragraphs, and now you must make a
more generalized statement in the conclusion to impress the
reader.
Address opposing viewpoints, if necessary. This strengthens
your position by assuring your reader that you took other points
of view into consideration.
Connect the topic with the company you were researching
about. The conclusion is the place to show readers why they
should care about the topic, and how the topic affects them.
Call for action on the part of the reader, or refer to future
research of your topic. For example, if your project paper is

about the need for energy efficiency, implore your reader to
take steps toward a smaller “footprint,” and/or mention green
solutions that are now being investigated.
End your project with a clincher. The clincher can be a
prediction based on your research, a quotation that relates to the
topic or a startling fact or statistic that supports your problem
statement.
References
“Bibliography” or “Works Cited” – call this section what you
want. Whatever the case, you must
list all resources that you used for this project. Therefore, it is
imperative that you keep track of all the sources from your
literature review and your recommendation assignment.
Furthermore, in the text of the report you must cite your sources
whenever you use ideas or data generated by someone else. You
must cite these sources, even if you do not quote or paraphrase
from them directly.
Your reference page should be APA style ( single space and
insert space between the sources. Also make sure the first line
is outward intended and second line is indented inwards).
Don't forget to put your references in alphabetical order by
author’s last name. If one of your references begins with the
word "The," put the rest of the name first and insert a comma,
followed by the word The (example – Associated Press, The.).
Author's Last Name, First Initial. (year). Title of article/Internet
page. Retrieved Month date, year, from http://complete URL
here Do Not end with a period (EXAMPLE OF AN INTERNET
SOURCE – IF NO DATE IS GIVEN ON THE INTERNET
PAGE USE: (n.d.). IN PLACE OF THE YEAR.)
Author's Last Name, First Initial. (year). Title of book. City,

ST: Publisher. (EXAMPLE OF A BOOK)
Author's Last Name, First Initial. (year, Season). Title of
article. Magazine Name, 12(8), 27. (EXAMPLE OF A
MAGAZINE ARTICLE - Note – only capitalize the proper
nouns in the title of the article; capitalize all the words in the
magazine name; the 12 is where the volume number goes, the 8
is where the issue number goes, the 27 is where the page
number goes.)
Berube, M. S., ed. (1989). The American heritage dictionary.
New York: Dell. (EXAMPLE OF A DICTIONARY)
Bird, I. (1973). A lady's life in the Rocky Mountains (Reprint
ed.). New York: Ballantine Books. (EXAMPLE OF A BOOK)
Leonard, S. J., & Noel, T. J. (1990). Denver: Mining camp to
metropolis. Niwot, CO: University Press of Colorado.
(EXAMPLE OF A BOOK)
Morson, B., & Frazier, D. (2000, December 7). For years, brown
cloud fouls Denver image [Electronic version]. Denver
(Colorado) Rocky Mountain News. Retrieved October 3, 2002,
from http://insidedenver.com/millennium/1207stone.shtml
(EXAMPLE OF A NEWSPAPER ARTICLE FROM AN ONLINE
VERSION OF THE NEWSPAPER)
National Jewish Medical & Research Center. (2001a, January
5). The 'Brown Cloud,' cold-induced asthma, winter allergies
and seasonal affective disorder around the corner as winter
approaches. Retrieved October 4, 2002, from
http://www.njc.org/news/ winter1.html (EXAMPLE OF AN
ORGANIZATION AS THE AUTHOR)
Abstract Writing
What is an abstract?
An abstract is a self-contained, short, and powerful statement
that describes a larger work. Components vary according to
discipline; an abstract of a social science or sci entific work may
contain the scope, purpose, results, and contents of the work.
An abstract of a humanities work may contain the thesis,

background, and conclusion of the larger work. An abstract is
not a review, nor does it evaluate the work being abstracted.
While it contains key words found in the larger work, the
abstract is an original document rather than an excerpted
passage.
Why write abstract?
You may write an abstract for various reasons. The two most
important are selection and indexing. Abstracts allow readers
who may be interested in a longer work to quickly decide
whether it is worth their time to read it. Also, many online
databases use abstracts to index larger works. Therefore,
abstracts should contain keywords and phrases that allow for
easy searching.
Example1:
How to write an abstract?
The abstract is the second page of the Paper and should
immediately follow the title page. Think of an abstract as a
condensed summary of your entire paper.
Here's How:
1. First, write your paper. While the abstract will be at the
beginning of your paper, it should be the last section that you
write. Once you have completed the final draft of your paper,
use it as a guide for writing your abstract.
2. Begin your abstract on a new page and place your running
head and the page number 2 in the top right hand corner. You
should also center the word Abstract at the top of the page.
3. Keep it short; an abstract should be between 150 to 250

words. Exact word counts can vary from journal to journal. The
abstract should also be written as only one paragraph with no
indentation. In order to succinctly describe your entire paper,
you will need to determine which elements are the most
important.
4. Structure the abstract in the same order as your paper. Begi n
with a brief summary of the Introduction, and then continue on
with a summary of the Method, Results and Discussion sections
of your paper.
5. Look at abstracts in professional journals for examples of
how to summarize your paper. Notice the main points that the
authors chose to mention in the abstract. See these examples as
a guide when choosing the main ideas in your own paper.
6. Write a rough draft of your abstract. While you should aim
for brevity, be careful not to make your summary too short. Try
to write one to two sentences summarizing each section of your
paper. Once you have a rough draft, you can edit for length and
clarity.
Example 2:
An academic abstract is a short restatement of all essential
points of a research paper. The abstract is one single paragraph
and is subject to specific word limits, typically under 250
words. It stands alone bellow the title or at the end of the paper.
Note that an abstract is NOT an introduction or a plan to the
paper. In other words an abstracts are an exercise in writing
with precision and efficiency.
In fact, the abstract is written after the investigation and the
whole article is completed. It should be written in the same
language as the paper and should be translated into one of the
world languages. We can say that the primary purpose of an
abstract is to permit a quick appraise of the applicability,
importance and validity of a research paper. But always recall

that the reader KNOW the subject but HAS NOT READ the
paper.
The abstract presents the information in four general sections:
INTRODUCTION, METHODS, RESULTS and CONCLUSIONS.
It is worth noting that an abstract is only text and follows
strictly the logical order of the paper. That is, the abstract ought
to parallel the structure of the original paper. At the same time,
it adds NO new information, i. e. that is not stated in the paper.
Now notice that the abstract can be viewed as an independent
document. It is because of this that it should be unified,
coherent (i.e. providing appropriate transitions or logical
linkage between the information included), concise, and able to
stand alone. In other words, the abstract should be complete in
itself.
Surely, it is sometimes the case that an abstract will be read
along with the title and in general it will likely be read without
the rest of the document. In fact, we might consider that the
abstract is the most important part of a scientific paper. It
follows, then, that it is an absolute must to include all the
keywords related to the study. Notice that keywords (also called
search terms) represent the most important terms or concepts
(words or phrases) relevant to your topic.
There are two types of abstracts: descriptive and informative.
The descriptive or indicative abstract, identifies the contents of
the research or the basic subject of the article, demonstrating
the paper's organization without providing results or
conclusions. Thus, it is not very informative. This type of
abstract is always very short, usually under 100 words; and it is
useful for a long report. On the other hand, the informative
abstract, which is also known simply as a summary, gives the
principal argument and summarizes the principal data, providing
the reader with an overview of the objectives, methods, results
and conclusions of the study. So, be specific. You may also

have heard of a "structured abstract" -- this is a subtype of the
informative abstract which has more than one paragraph.
What to include?
The content of the abstract includes:
· Motivation and purpose: main subject or research question and
review of the relevant literature.
· Specifics: problem statement, approach, objectives,
hypothesis, research methodology (method(s) adopted or search
strategies).
· Results: main findings (proposed solutions to the problem) and
discussion.
· Conclusions and implications/outcomes: what the results mean
and further points.
As we can see, the abstract must state:
· The problem addressed and some background information.
· The solution or insight proposed (newly observed facts).
· An example that shows how it works.
· An evaluation: a comparison with existing answers/techniques.
Then, an abstract should provide answers for the following
questions:
· What and why.
· What you found.

· How you did it.
But how do we begin?
What would be an effective way to begin an abstract? To help
you on your way let us consider some introductory sentences.
First, let us see some opening sentences that DO NOT offer real
information:
1. This paper reports on a method for...
2. The paper explores the notions of...
3. The purpose of our research is to consider how...
4. The objective of this study is to determine...
Thus, it is clear that you should avoid writing a statement of
scope.
On the other hand, the sentences bellow represent good
examples of introductory statements, for they go directly into
the subject. They give something to the reader. Let us see how
it works:
1. The development process of hypermedia and web systems
poses very specific problems that do not appear in other
software applications, such as...
2. Given a large set of data, a common data mining problem is
to extract the frequent patterns occurring in this set.
3. According to many recent studies the effect of learning style
on academic performance has been found to be significant and
mismatch between teaching and learning styles causes learning
failure and frustration.
Do's and don'ts of abstract writing
· Do write a single paragraph.
· Do meet the specific word length.

· Do answer the questions: what, why, and how.
· Do use familiar language to the reader.
· Do use a few keywords.
· Do write short sentences.
· Do improve transitions between the sentences.
· Do use active voice.
· Do use third person singular.
· Do begin with a clear introductory statement written in the
present tense.
· Do use past tense in the main body.
· Do write a concluding statement in the present tense: just tells
what the results mean (e.g. "These results suggest...").
· Do fix grammar.
· Do use headings, subheadings and tables as a guide for
writing.
· Do print and reread the abstract.
· Don't cite the sections of the paper.
· Don't include references to the literature and to figures and
tables.
· Don't use abbreviations.

· Don't add new information.
· Don't add superfluous information.
· Don't add opinions.
· Don't repeat information.
· Don't repeat the article title.
3
A Study on HRM Implementation In Bombay Dyeing Industries
A STUDY ON HRM IMPLEMENTATION IN BOMBAY
DYEING INDUSTRIES
A Business Research Project
Professor: Dr. Asila Sayedi
Submitted in Fulfillment of the Requirements for
MS611
Project
By
Student Id:
California University of Management and Science
May 2016
I. Abstract

Human Resources are one of the greatest assets for Bombay
Dyeing. Although the firm implements HRM yet Bombay
Dyeing come across some issues like inconsistency in HR
reports, salary differences and irregularities in employee’s
attendance and leave data because of its failure in applying
appropriate HR policies to the firm. In order to improve the
Bombay Dyeing effectiveness, the HRM practices will enable
the firm to manage the risk by staying up-to-date with current
trends in human potentials, employment standards, individual
capabilities, and talents and time. In this study, it focuses on
studying and analyzing the role of implementing appropriate HR
solutions in Bombay Dyeing to improve the growth of the firm.
For reaching the research goal, SWOT and Porter’s Five Force
model analysis has been applied in this study. SWOT analysis
helps in identifying the current situation of Bombay Dyeing in
the global market. On other hand, Porter’s five force model will
enable the management to recognize the competitors and to
focus on future growth. The research will end up with the
recommendations for solving the current HR issues. Further
provide some set of suggestions to Bombay Dyeing for future
growth which was analyzed through porter’s five force models
and it can be considered as future research.
Table of Contents
I. Abstract 2
II. Bombay Dyeing Overview 4
A. Background 4
B. Mission and Vision 5
C. Problem Statement 6
III. Analysis 7
A. Market Analysis 7
B. Bombay Dyeing Analysis 9
C. Why SWOT and Porter’s Five Force Model analysis is used?
10
D. Why SWOT and Porter’s Five Force model analysis is the
right analysis for research problem? 10

E. SWOT Analysis 11
a. Bombay Dyeing SWOT Analysis 12
F. Porter Five Force Model 16
a. Bombay Dyeing Porter’s Five Force Model Analysis 17
IV. Recommendations and Implementations 20
A. Introductory to Problem Statement 20
a. Inconsistency in HR reports 20
b. Salary differences 20
c. Irregularities in employees attendance and leave data 20
B. Recommendations and Implementation Plans 21
a. Online Employee Database 21
b. Performance Management 22
c. Employee Self Service 23
C. Suggestions for Future Growth of Bombay Dyeing 24
V. Conclusion 25
References 27
II. Bombay Dyeing OverviewA. Background
Bombay Dyeing established in 1879 by Nowrosjee Wadia as a
small company in India and now this organization has now
grown up to be one of the most trusted and respected brand in
India. Right from its establishment the operations that are
carried out from the first store with a single store manager are
as same as of now and delivers quality service to their
customers. Some of their products include stylish towels, bed
linen, kids wear, home furnishing and whole blissful range of
other products. All these products are now available across
2000+ multi-brand stores or 350+ exclusive Bombay Dyeing
retail (Bombay Dyeing, 2010, p.1).
Bombay Dyeing is the country’s largest exporter of textiles.
This firm had picked up 10,000 shares of Rs 10 each of White
Horse Real Estate organization at face value and thus the estate
firm had turn out to be hundred percent subsidiary of the
organization.
Business Activities
Bombay Dyeing textile manufacturing is having five

manufacturing facilities confirming to international standards.
This firm’s daily production is 300000 meters. Apart from this,
the organization 50% of production is exported to Netherlands,
Canada, USA, Germany, UK, Italy, Poland, New Zealand,
Czechoslovakia and many other countries (NDTV Profit NSE,
2016).
Milestones
· It has received ISO-9002-1994 certification for Quality
Management System and ISO-14001-1996 certification for
Environmental Management System.
· The firm has also won SRTEPC and TEXPROCIL gold
trophies for its outstanding export performance for poly cotton
blended fabrics and made-ups.
· The organization is honored with BVQI’S SAFETYCERT
certification for Occupational Health and Safety management
System (OHSMS).
· In year 2010, Bombay Dyeing launched Aroma Rich (it is a
range of fragrant bed linen) and also a new range of bed sheet
known as E Magic with properties of Vitamin E (NDTV Profit
NSE, 2016).
Awards
· Image Fashion Award 2006 as Best Brand in Home Fashion
Category.
· The firm won the award of largest domestic brand in made ups
and home textile at the textile conclave 2013 – Brand India.
· The firm won Brand leadership award in Retail Sector 2013
and revitalization award 2013 (NDTV Profit NSE, 2016, p.1). B.
Mission and Vision
Bombay Dyeing firm always campaign through print media and
electronic. The organization will launch a minimum of two
products every year and further carryon extensive campaigns for
these collections. The firm work with a tag line ‘Bring home
style’ (Marketing, 2007).
Vision
Bombay dyeing vision is to hold the dominant position in bed
sheet and towel segments.

Mission
The firm inspires the employees to be the best they can be and
further engage in sustainable practices and anticipate the
requirements of consumers (Abhishek Tanna, n.d). C. Problem
Statement
The main purpose of this research is to highlight the HRM
(Human Resource Management) challenges that are faced by
Bombay Dyeing and the appropriate HR (Human Resources)
solutions to meet these challenges. Some of the main challenges
that are being faced by Bombay Dyeing management are
illustrated below:
· Inconsistency in HR reports
· Salary differences
· Irregularities in employee’s attendance and leave data.
III. AnalysisA. Market Analysis
In India the textile industry is one of the largest and oldest
industries as more and more people are buying new garments
and cloths. Whenever the customers visit the shopping mall,
have any one wondered about the organizations that
manufactured these beautiful cloths. In India, there are many
big textile industries operating which manufactures clothes.
Based on the report prepared by Pritam Nagrale (2014), the
current market analysis has been carried out in this research.
The author researched nearly twenty textile organizations but
for this research only top six firms are considered and are
further explained in tabular form.
S. No.
Organization Name
Established year
Total assets
Core business and brands
Employees and operations
1.
Alok Industries
1986

Rs 18,000 Crore to Rs 20,000 Crore
Weaving, processing, knitting, readymade garments, polyester
yarns and home textiles
20,000+ and 250 stores in India, the firm also exports to more
than 20 countries
2.
Wardhman Textiles
1965
Rs 5507 Crores
Yarns, threads, fabrics, garment, fiber and products
23,000 to 25,000 and exports in 35 different countries
3.
Arvind Mills
1931
Rs 2500 Crores to Rs 3000 Crores
Fabric denim, etc.
25,000 to 28,000 with 1000 counter for selling
4.
Wels pun India
1985
Rs 2500+ Crores
Towels and sheets
25,000+ and supplies to 12 out 20 retail chains and exports to
34 countries
5.
Bombay Dyeing
1879
Rs 16745.8 Million
Bed linen, furnishings, towels
10,000 to 12,000 employees and 2000+ multi brand stores,
350+retail chains
6.
Raymond’s
1925
Rs 14 Billion to Rs 15 Billion
Fabrics, garments, denim, designer wear, cosmetics and

toiletries and brands
10,000 to 12,000 with over 700 retail shops
Table 1: Shows the comparison of different competitors of
Bombay Dyeing in various aspects (Pritam Nagrale, 2014).
It can be noted that Bombay Dyeing is established in year 1879;
its total revenue is Rs 16745.8 million and stays in fifth place in
top 20 textile companies in India according to a report. The
total revenue of Bombay Dyeing is very low when compare to
other textile industries. Although Bombay Dyeing is the place
where tradition meets the latest era still there are some
challenges faced by the organization in the global market. If
this firm follows all the good principles, implements HR
practices in correct way and satisfies their employees then
definitely Bombay Dyeing will be in the first place. B. Bombay
Dyeing Analysis
The main aim of this study is to identify the HRM challenges
that are being faced by Bombay Dyeing and to provide
appropriate HR solutions to these challenges. Although there
are various analysis models (like Internal Factor Evaluation
matrix, External Factor Evaluation matrix, Quantitative
Strategic Planning Matrix, Strategic Position and Action
Evaluation matrix, etc.), SWOT and Porter’s five force model is
being used in this research in order to meet the goal of research.
Among the two selected analysis, for this research initially
SWOT is applied as it enables the researcher to identify the
Bombay Dyeing business and its current position. While
Porter’s five force model is applied next to the research in order
to focus on the single growth decisions that is to anal yze the
competitors. C. Why SWOT and Porter’s Five Force Model
analysis is used?
SWOT analysis is being carried out to know the overall
assessment of Bombay Dyeing position in the market place and
then look for the future strategic options. This tool helps out in
assessing the competitors and how those companies inhibit
Bombay Dyeing. Simply it can be said that SWOT is used to
assess the Bombay Dyeing current position and future

endeavors.
Porter’s Five Force model is secondly used in this research to
analyze the competitors of Bombay Dyeing and in what way
these competitors obstruct Bombay Dyeing. This model
provides a tool for the researcher to evaluate the viability of
company’s product, service or industry expansion. Simply, this
model mainly focuses on future decisions of Bombay Dyeing.D.
Why SWOT and Porter’s Five Force model analysis is the right
analysis for research problem?
The problem of the current research is about the inconsistency
in HR reports, employee salary differences, and irregularities in
employee’s attendance and leave data. SWOT analysis allows
the researcher to know the company’s internal factors (strengths
and opportunities) like employees views on salary differences,
correctly sanctioning leave data, etc. and its external factors
(weaknesses and threats) like third party trying to influence the
good workers by showing more salary to them, etc. (Christophe
Speth, 2015). It allows them to analyze the structure by keeping
in mind about future perspectives.
Porter’s Five Force model allows the researcher to initially
gather information on each force. Secondly it helps in analyzing
the results and finally to formulate strategy based on
conclusions. E. SWOT Analysis
A SWOT (Strength, Weakness, Opportunities, and Threats)
analysis provides valuable input to the mission statement. Here
it allows the researcher to identify the key points that may
differentiate the current firm from competitors. The areas of
examination differ for every organization but some of the few
areas that should be considered while gathering information for
the research includes, market condition and trends, consumer
segments or target markets, current market position and position
within the segment, requirements of distribution channels,
competitors and competitive situation, technology analysis,
trends and discontinuities and environmental conditions and
expected trends. After gathering the data on all these aspects
now the researcher need to develop a SWOT analysis, refer

table 1 for the elements of SWOT analysis.
Strengths
What are the organizations strengths within the product line,
brand, distribution and other business model considerations?
Weakness
What are the organizations weaknesses and those of firm’s
competitors?
Opportunities
What opportunities does the organization can see based on
market size, industry trends, and gaps in firm’s product line,
service or distribution?
Threats
What are the threats does the firm face based on company
weaknesses, competitor’s strengths or changes in the market
place or technology?
Table 2: Shows the elements of the SWOT analysis (Sheila
Mello, 2010).
The properly conducted SWOT analysis provides an objective
evaluation to help the researcher in recognizing the opportunity,
frame the mission statement, and drive the visit matrix and
results in developing the project plan. Here, the mission
statement defines the opportunity and further helps in solving
the research problem.
a. Bombay Dyeing SWOT Analysis i. Strengths
1. Skilled workforce
Bombay Dyeing recruits only the talented and skilled people as
their employees due to this reason the quality of the Bombay
Dyeing product will be high when compare to their competitors.
2. Pricing power
Generally if an organization increases their product prices then
they will switch to competing products, however if a firm has
pricing power then consumer will continue to use Bombay
Dyeing products. This firm has the ability to charge consumers

higher prices.
3. Supply chain
Bombay Dyeing has a strong supply chain to collect the
resources from suppliers and further delivers the correct product
to consumers on time.
4. Economies of Scale
It is nothing but the cost benefits acquired by Bombay Dyeing
through size.
5. Technology
Bombay Dyeing make use of superior technology in order to
meet the requirements of consumers in such a way that the
competitors can’t imitate.
6. Customer Loyalty
Consumers have trustworthiness to Bombay Dyeing so this firm
management targets the new consumers instead of targeting all
customers (Wiki wealth, 2014).
ii. Weakness
Weak Management
Although Bombay Dyeing has skilled workforce, the HR team
fails in managing the team. The weak management raises the
business risks and may declines profits for Bombay Dyeing. The
higher level management need to concentrate on this issue as
HR team is responsible for health of Bombay Dyeing
business.iii. Opportunity
1. New Products
As the new technology is evolving rapidly, Bombay Dyeing
should adopt new techniques to generate the product.
2. Online market
In past years the consumers used to visit the textiles stores
personally and buy the products but now majority of customers
are purchasing the products through online. So Bombay Dyeing
should launch an online site to attract customers towards their
products. While designing the website the management needs to
take care of the design, product images and description since
here the customers will not hold the product so only these three
plays a vital role in attracting the customers.

3. Training
Apart from concentrating on the external environment, Bombay
Dyeing should concentrate on their employee skills and need to
check whether the tasks are completing within the duration in
an easy way instead of following a big process. Bombay Dyeing
should provide training to their employees in improving their
skills and to complete the task effectively within a short
duration. iv. Threat
1. Remuneration
Bombay Dyeing management should concentrate on employee
skills and work carried out by them. Then accordingly the high
level management should give remuneration to employees. If
they neglect, then the employees will not be satisfied with the
work and concentrates less on quality of the work that they
carry out.
2. Growing competition and lower profitability
As there are no obstacles for textile organization in entering
into the market and beneficial numerous small textile firms are
being introduced in the market. So this results in low profits for
Bombay Dyeing.
3. Mature Markets
Bombay Dyeing should increase their market share in order to
grow in mature market. The organization is more competent
with the china products since it sells the products at cheaper
rate.
Thus, from this analysis it can be stated that Bombay Dyeing
has some weakness and threats which can directly or indirectly
affect the growth of the organization. From these results
Bombay Dyeing can easily convert the weakness in to their
strengths and threats to opportunities by following some simple
recommendation which is discussed clearly in next section. F.
Porter Five Force Model
This model allows the researcher to identify the fundamental
attractiveness of a market in the long term. Here the five forces
recognized by Porter are generally classified into two types,
which are horizontal forces and vertical forces. Horizontal

forces include threat of substitutes, threat of new entrants and
competitive rivalry. Vertical forces consist of bargaining power
of buyers and bargaining power of customers (Martin, 2014).
1. Competitive Rivalry
This force helps in examining the current competition in market
place. It involves the number of current competitors and what
each organization is capable of doing. Competitive rivalry is
high whenever the parallel sized firms operate in a single
market or firms following same strategies or products having
same features and produce same benefits or growth of the
organization is slow or when they low barriers to entry or have
high barriers to exit (Katherine Arline, 2015).
2. Threat of New Entrants
For an organization the threat will not only from existing firms
in the market but also from new entrants into the market place.
Until and unless there are obstacles to entry in the market, new
organizations will easily enter the market and changes the
dynamics of industry. Barriers for new entry will be high only
whenever high initial investment needed or troubles in
retrieving the resources and distribution channels etc.
3. Threat of Substitutes – It can be simply explained as the
products which exist in another business but still the same
product can be used to fulfill the same requirement. The more
the substitutes present in the market the larger will be the
organizations competitive environment. For instance for a boxed
juice producer, water, soft drinks and fresh juice are all
considered as substitutes even though all these present in
various categories. Threat of substitutes is mainly affected by
some of the factors like switching costs, brand loyalty, relative
prices, etc.
4. Bargaining Power of Buyers – Whenever the buyers affect the
prices in an industry then it is considered as an important factor
for the organization to be considered. The buyer power will be
high whenever buyers buy products in bulk or limited number of
strong buyers has major control over a seller or if the product is
same as the competitor either with slight difference or no

difference then the firm should inform the supplier about their
terms to avoid losing the consumers.
5. Bargaining Power of Suppliers – Suppliers regularly provide
resources that are required to design the product for the
organization. So the firm needs to maintain a good relationship
with suppliers. Based on the industry dynamics, suppliers set
prices and defines the availability timelines. Suppliers will have
power whenever there are fewer members, who supply raw
materials or a supplier is the only provider of a particular
resources.
a. Bombay Dyeing Porter’s Five Force Model Analysisi.
Competitive Rivalry
In the current scenarios, the competitor rivalry for Bombay
Dyeing is very high since the products designed by the other
competitors will be almost same and differs in terms of quality.
Some of the main rivalries that are being faced by Bombay
Dyeing are listed below:
1. Enormous number of competitors in present global textile
market like Alok industries, Wardhman Textiles, Arvind Mills,
Wels pun India, Raymond’s, Grasim Industries, Reliance
Textiles, Garden Silk, etc. (Pritam Nagrale, 2014).
2. Among all the competitors, Raymond’s firm is giving hard
competition to Bombay Dyeing through strong marketing and
branding strategies.
3. The competitors are implementing aggressive growth
strategies to give high competition to Bombay Dyeing and also
to increase the market share.
4. Bombay Dyeing not only faces competition from large textile
industries but also faces stiff competition from specialty stores
and small town retailers. ii. Threat of New Entrants
1. Textile industry is beneficial market for new entrants so this
leads to higher level of competition for entrants but also to
Bombay Dyeing.

2. Bombay Dyeing facing tough competition with the big
international fashion brands with high brand value since these
organizations is looking to establish in India.
3. Low obstacles to enter into the unorganized retail sector also
cause problems.
Apart from above threats, one of the main threats for Bombay
Dyeing is that there are some firms who try to influence the
talented workers from Bombay Dyeing by offering more salary
and benefits to them. iii. Threat of Substitutes
1. Sales in Bombay Dyeing are decreasing day by day since the
growth in online shopping is increasing rapidly.
2. Since Bombay Dyeing is a big retail sector here only the
employees need to give full attention to customers if they
neglect then the customers will choose small town stores as it
offers specialized and proximity attention to customers.
3. Bombay Dyeing faces competition even from cheap import
products from South East Asia and China. iv. Bargaining Power
of Buyers
1. Due to variety of substitutes available in the current textile
market lack of loyalty in Bombay Dyeing products.
2. Low switching costs of customers will permit a greater
freedom of choice. v. Bargaining Power of Suppliers
1. Due to the increased level of competition in textile industry
the bargaining power of suppliers has increased for Bombay
Dyeing.
2. Arvind Mills is getting benefits from the bargaining power
because of the complete vertical integration which permitted
them to handle the whole manufacturing process (Bombay
Dyeing Marketing, 2015).
Hence, it can be stated that this analysis will be very useful for
the Bombay Dyeing as it concentrates only on the competitors
and further provides information about the external threats that
are being faced by Bombay Dyeing. All these information will
be helpful for Bombay Dyeing management in taking decisions
for future growth and to attain their long term goals.
IV. Recommendations and ImplementationsA. Introductory to

Problem Statement
After reviewing numerous secondary resources (like pdf’s
journals, online websites, etc.) on Bombay Dyeing and HRM,
researcher identified three main key issues that are being faced
by Bombay Dyeing which are clearly explained below:
a. Inconsistency in HR reports – in the organization HR
provides a set of paper base forms and excels sheets for the
store managers to maintain the data. In Bombay Dyeing there
will be many store managers. These people make use of excel
sheets and made a unique formats of reports and further makes
it difficult to organize the reports. Thus, the organized r eports
need to verify again and again as there is a chance for errors to
appear. So losing one value because of errors is unacceptable. If
the firm is dealing with the few records then the missing value
can manually enter the value in sheets and it’s not a big deal.
But in case if these errors results to drop hundreds of values
then this leads to a big problem for firm (Susan Harkins, 2004).
b. Salary differences – this problem can be seen in two different
ways. One way is that due to inconsistency in HR data it creates
numerous salary inconsistency and results numerous problems
among the employees hence leads to lowering the employee
satisfaction rate and directly affects the employee morale. The
second way is that the firm just pay the salary by not
considering the performance or knowledge of employee and
neglecting the hard workers so these results in employee
dissatisfaction towards their work (ERC, 2013).
c. Irregularities in employees attendance and leave data – in the
retail stores sometime most of the staff either they will not sign
the attendance register or signed intermittently. In the course of
HR audits, it have been found that some employees signed the
register only once at the end of day or sometimes they will sign
but left their post. In the stores, there is no mechanism to track
the leave data so at the end of year some employees may have
taken more leaves and while other work nonstop. B.
Recommendations and Implementation Plans

a. Online Employee Database
Online employee database need to be introduced in the
organization as it helps them to easily switch from present
traditional practices to a paperless global HR system. This web-
based database is the only solution to overcome from
inconsistency in HR reports. i. Introducing a web based
employee database in HR systems
In Bombay Dyeing, it’s recommended to install HRMS (Human
Resource Management System) software in HR systems as it
allows the HR team to start working more efficiently in using
their time and resource. This software provides wide range
solutions for the firms HR data management needs. The features
of HRMS software include employee general data, medical data,
tax data, monthly timesheet for payroll, etc. (CBS Interactive,
2014). ii. Training HR on Database managing
After installing the HRMS software in HR systems by Bombay
Dyeing high level management, now it’s time for them to
provide training for HR team on how efficiently the HR
members can complete their tasks through HRMS software. iii.
HR beneficiary from online management
Once the HR is well known in making use of HRMS software
then that particular person can absorb many benefits through
database management. For instance, the employee benefits form
helps the HR team in recording all medical and detail insurance
programs that the Bombay Dyeing have for their employees.
The database records all the employee data and further the HR
can easily review it through name list, phone list, or department
lists (CBS Interactive, 2014).
b. Performance Management
Bombay Dyeing needs to hire a new team for performance
management where the role of these people is to give their
opinions on the work performance of each and every employee.
Along with that they should even check whether the employee is
regularly updating with the new technologies and completing
the task within a given time in an easy way instead of sticking

to one issue for long hours. The other task is that they need to
verify whether the salaries are transferred accurately based on
their correct leave data. The performance management is the
best key to resolve the salaries issue as it directly result on
employee dissatisfaction. i. Observe employee performance
In the current scenarios, the performance management is
referred as systematic process where the overall performance of
Bombay Dyeing can be improved by improving the performance
of individuals with a team framework. So in order to attain this,
the performance management team should follow a framework
in such a way that it enables them to review tasks for the
day/week/month and check them off as they are completed
(Scott Gerber, 2015). This helps the management to observe
what actually the employees were able to set through to finish
of their daily task. ii. Employees Performance reports
There are many aspects that need to be considered by Bombay
Dyeing performance management team while preparing the
reports for an individual. The author in an article stated that
measuring is important however measuring what they need to
measure and measuring it the right way is critical. Bombay
Dyeing team should measure the performance reports by
considering five metrics, which are attendance, helpfulness,
efficiency, initiative and quality (Rachel Scott, 2015). iii.
Employee salary based on performance report
After gathering the performance report of each individual, now
it’s time for Bombay Dyeing performance management team to
provide salary to their employees by clearly viewing the
performance report of every employee and moreover they
should produce these reports to their employees. One should
clearly explain to the employees about their performance level
in completing their tasks and in what way their salaries or
performance appraisals are computed based on their
performance (MSG, 2016).
c. Employee Self Service
Employee self-service mechanism should be deployed in

Bombay Dyeing as it helps the HR team to change the data
accurately and effectively. In order to overcome the
irregularities in employee’s attendance and leave data, it’s
recommended to introduce employee self-service. i. Fingerprint
scanner benefits to employees
It’s suggested for Bombay Dyeing to install Biometric
Identification Management System in their firms across the
country since Biometrics offers a scalable solution to the
business owners who are initially empowered to circumvent
issues such as ID swapping, undocumented access, credential
replacements, badge checks, etc. Some of the main benefits that
can be acquired through Biometrics include accurate
identification, accountability, easy and safe for use, ti mesaving,
user friendly systems and security (John Trader, 2014). ii.
Correct usage of fingerprint scanner device
Although the employees are known with the biometrics and its
usage still these people takes time to adjust with this new
technology since these employees are more feel better with the
manual attendance than through biometrics. So, for first few
weeks after installing finger print scanner device in Bombay
Dyeing the higher level management should verify whether the
employees are correctly using the new biometric device or not
until the employees feel convenient with this new installing
device. iii. Instant reports on employees by HR
Through Biometrics, the HR team in Bombay Dyeing can
produce instant attendance reports of the employees to the
higher level management since this new biometric device
automatically saves the information to HR systems and there is
no chance for the HR team to manually alter any reports
regarding the employee attendance. Biometric terminals reads
the employees unique finger prints, iris, hand shape or face
shape and they make sure that workers cannot clock in for one
another and thus prevents the employee time theft (Acumen
Data Systems, 2015). C. Suggestions for Future Growth of
Bombay Dyeing
After applying the above discussed solutions to Bombay Dyeing

(since these solutions solve the current issues occurred in
internal environment of Bombay Dyeing) this research further
provides recommendations for Bombay Dyeing which can
applied for the external environments issues to improves its
growth in global market which was identified through Porter
five force model. Some of the suggestions are listed below:
· Since Raymond is hard competition to Bombay Dyeing in
marketing aspects, it’s suggested for the firm to promote their
products through advertisements in TV, banners, social media,
etc. This can attract numerous customers towards the product
and moreover there is a chance that these people may prefer
some customers to Bombay Dyeing products who are not aware
of these products ever before.
· Threat occurred through new entrants and substitutes can be
solved by studying the policies that they are implementing to
attract customers towards them and further based on those data
the Bombay Dyeing management need to take some special
steps to improve their product and to be unique when compare
to other products.
· As the customer’s needs differ day by day the power of buyers
will always need to consider as a big task by Bombay Dyeing.
So the only solution is that the management need to frequently
research on the customers view on the Bombay Dyeing current
products and further what are the features that customers are
expecting from Bombay Dyeing.
Hence, it can be stated that these suggestions can be considered
for resolving the external environment issues for Bombay
Dyeing and these are referred for future research. V. Conclusion
This study is aimed at understanding the Bombay Dyeing
internal environment issues related to employees like
inconsistency in HR reports, salary differences and
irregularities in employees attendance and leave data. After
gathering numerous secondary resources on HRM these
problems are solved and three set of recommendations (online
employee database, performance management and employee
self-service) are provided to Bombay Dyeing along with the

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