...INSTITUTE PEARSON BTEC HND IN BUSINESS – HRM/MANAGEMENT UNIT NO: 15 UNIT TITLE: MANAGING BUSINESS ACTIVITIES TO ACHIEVE RESULTS UNIT CODE: J/601/0946 NAME: MOHAMED ABOOBUCKER JAZEER AHAMED ASSIGNMENT TITLE: MANAGING BUSINESS ACTIVITIES Introduction The Managing Business Activities has included term Managing and Business Activities. The Business Activities is any actions undertaken by individuals or companies, such as buying, selling, marketing, or any activity that is engaged in for the primary purpose of making a profit. Business activities can include things like operations, marketing, production and administration. Also known as business operations, Managing Business Activities is, The Business Activities effectively managing by the related parties to achieve the organizational goals and objectives. This module will be cover all over the part of Managing Business Activities with suitable examples. LO1 1.1 Organizational Process Organizing, like planning, must be a carefully worked out and applied process. This process involves determining what work is needed to accomplish the goal, assigning those tasks to individuals, and arranging those individuals in a decision‐making framework (organizational structure). The end result of the organizing process is an organization - a whole consisting of unified parts acting in harmony to execute tasks to achieve goals, both effectively and efficiently. A properly implemented organizing process should result in a work...
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...process and functions of the organisation I am now going to talk about a business for my task. The business that I choose was Cafeeast Oxford, I am going to talk about the relationship between different processes and functions for the organisation. Process – A process is a collection of related tasks introduced in response to an event that achieves a specific result for the customer of the process Function – this is an activity that is natural to or the purpose of a person or a thing. Aims/Goals – In my business, the aim and objective of Cafeeast is to become a recognised business, for this to enable as a business we would need to do more advertising so it can attract our customers which subsequently can spread to the wider community. Also the important thing in a business which is to keep customers happy making sure that they are comfort in their zone while they are waiting for their food to be served. Making a good image on a brand name can gather a lot of potential customers to visit the business. The important thing in a business is to make it the best out of all your competitors to sell high quality products such as fresh food fast which will give the urge to customers to come. Structure – There are three main types of pyramid organisation structures, functional product and matrix. In a functional organisational structure the company arranges its departments by various like, finance, accounting and marketing. The business I choose is a small business which means...
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...H1011111H PROGRAM FOOD PROCESSING TECHNOLOGY COURSE FOOD QUALITY ASSURANCE AND LEGISLATION QUESTION A ready-to-eat, Chilled Meal Company (CMC) is facing closure after it has been found guilty under CAP 15:04, 1996. Preliminary results from the central Government laboratory showed that the food sold on that fateful day was heavily contaminated with pathogens such as Salmonella. Outline how would CMC assures food safety for its customers as its main quality attribute. In your answer clearly highlight the necessary standards or guideline/principles that can be used to achieve the company’s set objective. [25]. Chilled foods include a vast range of food products, such as ready-to-eat salads and sandwiches, ready-to-heat meals, pastas and sauces, pizza, desserts, soups, sauces, dressings and doughs. These foods may include both raw and heat-processed ingredients. Further heat processing may or may not be used during the manufacturing process and by the consumer. For these reasons, chilled foods depend on refrigeration as the primary means of preservation. It is recommended that chilled food manufacturers aim to achieve <5ºC in storage and distribution facilities controlled by them. It must however be recognized in the establishment of shelf life that the wider distribution chain, including retail display and consumer refrigerators may operate at higher temperatures. Legislative requirements must also be complied with. A key criterion for chilled foods is that they must be...
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...regulations stipulate that candidates for assessment must have received at least 500 hours of theoretical training and at least 400 hours of practical training covering the areas specified in the regulations The Level 3 Diploma award is broken into 8 units: Unit 1 Introduction to food safety management Unit2 Regulations and responsibilities in meat processing Unit 3a Post mortem inspection of poultry (boilers and hens) Unit 3b Post mortem inspection of poultry (turkeys) Unit 3c Post mortem inspection of poultry (ducks and geese) Unit 3d Post mortem inspection of poultry (game birds) Unit 4 Meat hygiene and regulation Unit 5 Aetiology, pathology and welfare in poultry Unit 6 Aetiology, pathology and welfare in red meat animals Unit 7 Post mortem inspection of red meat Unit 8 Principles of hygiene and HACCP regulatory auditing ©2008 RSPH Level 3 Diploma in Meat Hygiene and Inspection Unit One: Introduction to Food Safety Management Level 2 20 Guided Learning Hours (20 theory/0 practical) Rationale This core unit develops a broad knowledge and understanding of food safety and food hygiene thereby enabling individuals working in food processing to identify problem areas and to assess solutions to ensure that food safety hazards are controlled. It is likely that this unit...
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...Managing Business Activities to Achieve Results Yuvraj Minawala Rims International School Of Business And Technology BBA Second Year: Higher National Diploma (HND) HND - ASSIGNMENT BRIEF LEARNER NAME ASSESSOR NAME QUALIFICATION Yuvraj Minawala Shweta Singh 5 Managing Business Activities to Achieve results UNIT NUMBER AND TITLE J/601/0946 08.04.2013 10.05.2013 HAND OUT DATE HAND IN DATE RULES & REGULATION Plagiarism is presenting somebody else’s work as your own. It includes copying information directly from the Web or books without referencing the material, submitting joint coursework as an individual effort, copying another student’s coursework, stealing coursework from another student and submitting it as your own work. Suspected plagiarism will be investigated and if found to have occurred will be dealt with according to the procedures set down by the College. ASSIGNMENT TITLE The aim of this unit is to provide learners with the understanding and skills to manage their activities in the business workplace to improve their effectiveness and efficiency. . MBAAR Yuvraj Minawala 2 Outcomes and assessment requirements Outcomes Assessment requirements To achieve each outcome a learner must demonstrate the ability to: Evidence On successful...
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...also be prepared to discuss the job evaluation techniques and compensable factors used and the reasons for selecting them. 3. Evaluate the job descriptions. What parts of them were most useful? How could they be improved? 4. Questions: does the job evaluation method used appear to affect the results? Do the compensable factors chosen affect the results? Does the process affect the results? How? Job A Kind of Work Provide excellent customer service. Follow and comply with all applicable health and sanitation procedures. Prepare food items: sandwiches, slice deli meats and cheeses. Prepare items on station assignment list and as predetermined. Stock and rotate products, stock supplies and paper goods in a timely basis; keep all utensils stocked. Check dates on all products in stock to ensure freshness and rotate when necessary. Use waste sheets properly, as directed. Operate and sanitize all equipment in a safe and proper manner. Comply with and follow organizational safety procedures. Follow established Weights and Measures procedures. Answer the phone and pages to department quickly and with appropriate phone etiquette. Practice proper use of knives, slicer, trash compacter, baler (must be 18 years of age or older), and all other equipment used during food preparation and cleanup. Perform other duties as assigned, and follow through on supervisor requests in a timely manner. Requirements: • Some deli experience preferred • Clear and effective...
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...motivation is significantly dependent on how hard and the amount of energy an individual puts into achieving their goals. Motivated individuals put in effort and work hard, however, sometimes being motivated is just not enough. In spite of having high levels of effort, this does not always lead to favorable job performance unless the effort is channeled in a direction that benefits the organization. The quality and direction of motivational efforts should be well-channeled in order to achieve the goals. If you are motivating yourself, you need to clearly state your goals and rewards. Moreover, you should also believe in what you are trying to achieve. On the other hand, if you are trying to motivate your employees, you should direct your motivational efforts to trigger the right emotions, so you can make the entire process more effective and well-directed. Directed efforts and consistency towards organizational goals is the kind of effort managers want from employees. Finally, motivation captures a persistence dimension. If the persistence is long enough, along with the energy and right direction the goal will be achieved. During the motivation process, individuals have to be completely determined and committed to their objectives or goals. Constantly reminding themselves of why they set the goal in the first place is a good technique to stay devoted to the task. Managers must encourage employees to persist in putting forth effort to achieve organizational goals. According to...
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...------------------------------------------------- REQUIRED RETAKE INSTRUCTION FORM ------------------------------------------------- Introduction to Psychology 250391 Essay Student name/number: Name: Student Id: Courtney Gomez- 22336776 ------------------------------------------------- ------------------------------------------------- Exam grade: 56 ------------------------------------------------- Date/Instructor: 3-18-16 JL ------------------------------------------------- ------------------------------------------------- Dear Student, ------------------------------------------------- You have earned a failing grade on this exam. According to the Academic Policies in the Penn Foster College Student Handbook, you must now complete a retake exam. For this retake, you may rework your paper about __motivation_. ------------------------------------------------- Review all the study materials and self-checks for the lesson related to this assignment. Contact the school with any questions about the requirements. As you draft and revise be sure to incorporate the instructional tips provided in the evaluation of your first attempt and in the Retake Guidance that follows this form. ------------------------------------------------- Submit the required retake assignment to the school with this form no later than two weeks from the above date. If submitting your retake online, copy and paste this form as the first page of the document containing your exam...
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...concepts are often used interchangeably, and in some organizations one department performs the activities of both. The truth is that both terms have strong interdependence; QA relies mostly on the QC feedback and both work to deliver good quality products/services; but they are different processes. Next table shows the differences between them. QA vs. QC Definition from ASQ.org Assurance: The act of giving confidence, the state of being certain or the act of making certain. QA: The planned and systematic activities implemented in a quality system so that quality requirements for a product or service will be fulfilled. Other definition QA is a failure prevention system that predicts almost everything about product safety, quality standards and legality that could possibly go wrong, and then takes steps to control and prevent flawed products or services from reaching the advanced stages of the supply chain. Definition from ASQ.org Control: An evaluation to indicate needed corrective responses; the act of guiding a process in which variability is attributable to a constant system of chance causes. QC: The observation techniques and activities used to fulfill requirements for quality. Other definition QC is a failure detection system that uses a testing technique to identify errors or flaws in products and tests the end products at specified intervals, to ensure that the products or services...
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...M2 explain the role of organisational procedures in the prevention and control of infection in a health or social care setting Health and safety act at work 1974 The purposes of the Health and Safety at Work Act 1974 include protecting people other than those at work from risks to their health and safety rising out of or in joining with the activities of people at work. These are doing not use cloth towels. These can become a source of infection, position of towels in handle-operated bins to prevent hand infection and hand should be washed thoroughly before touching a patient. The health and safety act at work links to legislation because is the key part of legislation covering professional health and safety. The Health and Safety, with local specialists and other enforcing authorities is responsible for enforcing the Act and a number of other Acts relevant to the working environment. Control of substances hazardous to health 2002 By chemicals or other hazardous substances at work can put people’s health at risk, so the law requires employers to control contact to hazardous substances to prevent spread infection, which could then cause ill health. They must not carry out work, which could uncover employees to hazardous needed substances without first considering the risks and the necessary precautions. Legislation finds policy...
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...This five needs are physiological, safety, social, esteem, and self-actualization needs. In generally, lower level needs are satisfied externally such as physiological needs and safety needs. In contrast, social, esteem, and self-actualization needs are satisfied internally. In this theory, the lower level of needs must be met or achieve before one will desire the higher level needs. For example, people are not going to desire the safety needs if they did not meet the physiological needs. First, physiological needs are required for human survival. People who fail to meet this requirement mean that they are not able to survive anymore. This is the most fundamental needs in the pyramid. One will not desire for higher needs if these needs are not fulfilled. For example, individual who is lack of foods, safety, and friendship will definitely consider food as the most important needs at that time because one will not able to survive without foods. According to Maslow, sexual reproduction is also included in this level due to it is essential to the survival of the species. Safety needs are the next level in the pyramid. It includes personal security, financial security, health and well being, and safety net against accident and injury. Individual will think about safety after one is able to survive. For example, people may like to find a steady and obtain a health insurance are the ways that they try to make themselves feel protected. Safety needs are satisfied externally as well...
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...regarding quality products. They are not willing to choose any product with poor quality even with a low prices, behavior of customers in this particular era is searching benefits beyond price. On the other hand, competition between organizations becomes too tough, quality issues is the key answer if they want stay in business and further more stay in competition by making quality the first priority. In this paper I am going to discuss a humble but still going experience of dairy products company, which is still improving and growing year by year, and quarter by quarter. All of this improvement as I will discuss later is a result of applying quality measures in different functions of this company. Also am going to discuss how they apply those quality measures and how they benefits of it. Al Ain Dairy applied different quality measures and gets recognition by winning several awards like “Sheikh Khalifa Award” and “Emirates Award”. Moreover, quality certificates were gained after an extremely hard work, certificates such as ISO 9001: 2008, ISO 14001, ISO28001 and ISO 22000. It’s very obvious that any company applied quality measures managed somehow to improve in one or more aspect, and our company “Al Ain dairy” was no different from these successful organizations. They managed to improve, expand their activities and innovation of new products. There is no doubt that any improvement in this company was referred to applying quality measures as we’ll discuss...
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...for internal and external customers for short term and long term plan. 13 Become clear on the result you would like to realize 13 Break objectives into small 13 Determine the objectives for every goal 13 Put your goals and objectives into time frames 14 Review your goals 14 Put your list in a very place that's simply accessible 14 Return to your lists when every time frame 14 2.2 15 Write objectives which are specific, measurable, achievable, realistic and time-based to align people and other resources in an effective and efficient way. 15 Our company is product Company our objectives square measure 16 Specific 16 Measurable 16 Attainable 17 Relevant 17 Time bound 17 2.3 18 Implement appropriate system to achieve objectives in the most efficient way, on time, to budget, and meeting organizational standard of quality. 18 5M’s...
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...manufacturing firm that has it history dated back to the year 1921. The company was established as a result of a major merger between two sugar refining companies; Henry Tate & sons and Abram Lyle and sons. The company, after the merger expanded its coast to the production of specialty food ingredients such as sweeteners, texturants, wellness ingredients among others and bulk ingredients such as corn syrup, acidulants and flours. Tate and Lyle is based in Silver-town, London from where it runs supplies to a huge market network which comprises of food and beverages, pharmaceutical, animal feeds and personal care industries around the globe. Vision and Mission remains the backbone of every successful business organization and the managers of Tate and Lyle left nothing untouched in this regard. It has simple, direct and concise goals and mission which are clearly outlined in their mission statements. This case study pays particular attention to a broad analysis of the company’s mission statements, its alignment to the company’s strategies and an expanded analysis of various factors that can affect the company’s success. The company’s Key Performance Indicators (KPI) which is a measure of how well an organization is in-line with its goal and objectives as regards its strategic model are also well analyzed. The progress of a business organization is not only a factor of time, but also a host of other factors which...
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...Confidential to McDonalds | 177058 Llandrillo Id number [Pick the date] | Health and Safety Framework Legislation | Description | How it affects the business | Health and Safety at Work Act 1974 | This act makes the working environment safer for the workers and also protects any other individuals in the workplace from potential risks to their health and safety.To achieve this training must be given, correct equipment must be provided (which is safe to use), a health and safety policy must be present and followed and a system must be in place to monitor that policies are being followed e.g. a health and safety representative in charge of training etc. It also controls the keeping of, the use of and preventing of the unlawful use, possession and acquisition of dangerous substances such as clinical waste and controlled drugs. | All staff working in the restaurant will have to have health and safety training to ensure their safety and the reasonable safety everyone else.Equipment provided is maintained and serviced/monitored so that it is safe to use and fit for purpose e.g. fryers, grills, toasters etcCCTV has been introduced in this establishments to protect individuals and staff from a number of potential health and safety risks e.g. abuse and theft etc. | Food Safety Act 1990 | This act covers a range of food safety and consumer issues relating to food.Food safety hazards are divided into three groups: * Biological hazards such as bacteria, moulds and viruses...
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