Contents

1. INTRODUCTION .......................................................................................................................... 2 2. PLANNING .................................................................................................................................. 3 2.1 Goal: ..................................................................................................................................... 3 2.2 Strategies:............................................................................................................................. 3 2.2.1 Differentiation Strategy .................................................................................................. 3 2.2.2 Focus Strategy ................................................................................................................ 4 3. ORGANISING .............................................................................................................................. 5 4. LEADING..................................................................................................................................... 6 4.1 Leadership Skills:................................................................................................................... 6 4.1.1 Self-understanding.......................................................................................................... 6 4.1.2 Managing Teamwork ...................................................................................................... 6 4.2 Employee Motivation Programme: ........................................................................................ 6 5. CONTROLLING ............................................................................................................................ 7 5.1 Human Resourced control ..................................................................................................... 7 5.2 Timing Controlling: ................................................................................................................ 7 5.2.1 Precontrol....................................................................................................................... 7 5.2.2 Concurrent control.......................................................................................................... 7 5.2.3 Feedback control ............................................................................................................ 8 6. CORPORATE SOCIAL RESPONSIBILITY .......................................................................................... 9 6.1 Environmental Concerns- Energy Conservation ...................................................................... 9 6.2 Community Support .............................................................................................................. 9 References ................................................................................................................................... 10

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1. INTRODUCTION

This is a business proposal for the company by the name of Perfect Ten Cafe that specialises in selling only 10 different dishes during each season (spring, summer, fall and winter). The company provides 10 dishes for the customer to choose from the menu. The company operates on their mission statement, Perfect Ten for Everyone. The founder and all staff of Perfect Ten Cafe believe that everyone should have the opportunity to enjoy the food that are cooked perfectly all the time. All the food are prepared in real time and all ingredients are promised to be as fresh as possible. The cafe allows customer to enjoy food at its best. Not only by retaining the original favour of the ingredients, but also by mixing different ingredients to bring out the unique flavour of each dish. Perfect Ten Cafe not only offer great food to its customer and we are also very concerned in serving quality food to our customer. Perfect Ten Cafe understands that not everyone can consume the same type of food due to different body compositions and existing medical conditions, therefore the food we offer will look into these aspects as well. Perfect Ten Cafe will be a healthier and health conscious choice for customers.

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2. PLANNING

2.1 Goal: Perfect Ten Cafe aims to be the top 10 companies in the Singapore food industry that specialise in making the most delicious food within a year of its start-up. 2.2 Strategies: 2.2.1 Differentiation Strategy Attempting to develop products or services that are viewed as unique in the industry. We aim to create a unique share in the industry by limiting the number of products offered. The company aims to attract new customers to patronise their products. In order to put this strategy in place, the following promotions have been prepared. There will be a promotion of 50% discount for every item on the menu. This promotion is valid on every Thursday. Customer can sign up as a member and there will be special privileges and benefits. Membership is free and not transferable. Members will also be entitled to a 15% discount during all visits. This discount is not to be used in conjunction with any other promotions. Members will enjoy a 1 for 1 offer during their Birthday month. This is only valid for one time usage. Membership card point system: Customer will earn 10 points for every spending of S$30 in a single receipt. These earned points can be used to offset bills or exchange for selected food items. Active advertising of brand name and products through various social media such as Google+, Twitter, Email, Instagram, Facebook, Skype, Telephone, Pinterest, YouTube and Website (World Wide Web). As more of these new media are introduced, more opportunities are available to spread the brand name of the company.

(Bickerton)

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Figure 1

2.2.2 Focus Strategy Emphasizing on the companys efficiency to provide limited products to the customers. By reducing the products offered, the company can afford to create delicacies which can be perfected always and every time. Limited products listed on the menu allows customer to make a much easier choice when deciding on what to order. At Prefect Ten Cafe, we understand that the food availability, flavour and nutritional value has something to do with the four seasons and thus our menu will be spilt into the four seasons. Every season we provide different dishes that is in season because that is when you get the most flavour and nutritional value and when it is the most affordable. Customer will be able to experience the same unique taste every time they visit the cafe. Spreading of the companys brand name will be done heavily on social media and via word of mouth by customers. Perfect Ten Cafe believes that the companys quality products will be recommended by the customers to their peers and this will result in a greater number of customers.

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3. ORGANISING

CEO

Manager (Finance)

Manager (Marketing)

Manager (Human Resource)

Manager (Production)

Purchasing Officer

Master Chef

Cafe Supervisor

Assistant Chef

The organisation chart is based on the Functional Approach. The structure is led by the CEO who oversees the whole operation that is happening throughout the company. He will be assisted by the following managers; Finance Manager: In charge of the whole finance department ranging from the expenses, cost of products to staffs salary. He/she is expected to have accounting background and experience. Marketing Manager: In charge of the company brand name. Tasked to come up with ideas to advertise the company products through various channels and deciding on the outline of the pushcart stalls. He/she is expected to have experience in advertising knowledge. Human Resource Manager: The person who is accountable for the welfares and benefits of all staffs. He/she is also responsible for hiring staffs for the company. He/she is expected to have prior experience in human resource skills. Production Manager: The person responsible for the food quality and standards within the company and accountable for the Purchasing Officer, Master Chef, Assistant Chef and Caf Supervisor. He/she is tasked to oversee the purchasing of the ingredients and equipment required. He/she is expected to have prior experience in the food industry. Frontline staffs: The group of employees are made up of staffs working on the ground. They are the first line of contact between the company and customers. The waiters and waitresses are tasked to provide customer service such as serving the food, bringing customers to their table and ensuring customers needs are well taken care of. The kitchen helpers help with the preparation of the food.

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4. LEADING

4.1 Leadership Skills: 4.1.1 Self-understanding The ability to recognise ones strengths and compensate for ones weakness. Managers will be able to work closely with his/her subordinate and make use of their strengths and counter each other weaknesses. By doing so, it will maximise the potential of each employees within the company. 4.1.2 Managing Teamwork The effective way for managers to get work done through people is by way of teams: unit of 2 or more people who interact and coordinate their work to accomplish the specific job. This will improve efficiency. Staff will be able to work as a team and render assistance to each other. 4.2 Employee Motivation Programme: In a bid to motivate employees of the company, a reward system would be introduced regardless of their positions. A special award Employee of the Month will be awarded monthly to him/her who has shown good performance and good customer service. This award also comes with a monetary bonus. The amount will vary and it is based on a certain % of their monthly pay.

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5. CONTROLLING

5.1 Human Resourced control The process of regulating employee behaviour and improving their capabilities which allows him/her to carry out their tasks and duties at the best of their abilities. Implementing rewards and bonuses will encourage employees to stay focused on those activities necessary for the organisation to achieve its goals. This will also result in a better sense of motivation for staff to complete tasks effectively and efficiently. Arranging training programmes for staffs will enable them to increase their work capabilities and contribute in improving the companys overall performance. This way, it will result in better sale revenue and cut down on inventory wastage that causes unnecessary expenses that would cause an adverse effect on the companys finances.

5.2 Timing Controlling: 5.2.1 Precontrol This control is carried out before work commences. This involves a proper briefing of rules and procedures to the staffs before commencing their duties. Rules are also laid out to all employees prior to commencement of work. This will equip them with additional knowledge which will result in a better understanding of their tasks and avoid any unnecessary mistakes or wastages. Employees are also expected to keep up the working and food standards set by the company. A daily briefing session and inspection will be conducted before the start of every shift. This is to ensure the personal hygiene and safety of the staffs and to make sure that they adhere to the ground rules set out for them.

5.2.2 Concurrent control This control takes place as work is being carried out such as preparing of food or serving food to the customer. This specific control monitors the work while it is being carried out by the employees. Corrections can be made while work is in process and thus the desired result or standards can be achieved. This control would benefit the employees with additional knowledge while correcting their mistakes. With the desired results delivered, the customers will be impressed and possibly

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recommend the company products or services to their contacts. This would mean free advertising for the companys brand name and result in having a bigger share of the market. 5.2.3 Feedback control This control is carried out after work is completed. The purpose of this control is to correct any mistakes upon completion of a task. By doing so, the future end products would be maintained at its desired standard and managers are to ensure the same mistakes are not repeated. In addition, the managers would be able to review if the staff involved would require retraining in order to carry out his work effectively. For those completed works that had met a certain standard set, rewards may be offered according to the company policies. This would motivate employees to continue their good work on future occasions.

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6. CORPORATE SOCIAL RESPONSIBILITY

Social responsibility is an important aspect in protecting and improving the welfare of the society as a whole along with its own interest. As such, societal goals are set within the company to achieve this. The people of Perfect Ten Cafe has come up with the following ways to improve the current situation of the environment and to also contribute to the community. 6.1 Environmental Concerns- Energy Conservation Perfect Ten Cafe interior design sets to use energy saving light bulbs to illuminate the cafe. Signs are out up around the workplace to conserve water usage and to switch off any electrical appliances that are not in use. Pails are used to collect rain water and it is used for mopping the dining floor area. Kitchen staff were told not to pour used oil into the drainage; they should dispose the oil correctly, by pouring into the designated container to hold the oil. The container will then be sent to the respective designated area for proper disposal. 6.2 Community Support Perfect Ten Cafe aims to be involved in charity events that contribute back to the community. The Cafes venue will be used to hold events for charitable organisations and certain percentage of the proceeds will be donated to the corresponding foundation selected. Perfect Ten Cafe will participate in education programmes to allow educational institutions to tie up with us for lesson on fine dining ethics. This will enrich those students with knowledge of fine dining. Perfect Ten Cafe will make donations based on a fixed percentage of the company earnings monthly to the selected charitable organisations.

(2010) Figure 2

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References
2010, . C. (n.d.). Touch Community Services. TOUCH Community Services Ltd 2010, Singapore. Bickerton, J. (n.d.). Black and white monochrome outline contact icons for skype, email, facebook, instagram, google+, twitter, phone and pinterest.

C Cafe ...................................................................3, 4, 5, 10 Community ........................................................ 2, 10, 11 Concurrent ................................................................. 2, 8 CONTROLLING ............................................................ 2, 8 CORPORATE ............................................................. 2, 10 D Differentiation ........................................................... 2, 4 E Employee ................................................................... 2, 7 Environmental ......................................................... 2, 10 F Feedback .................................................................... 2, 9 Focus .......................................................................... 2, 5 food ................................................................. 3, 4, 5, 6, 8 G Goal ............................................................................ 2, 4 H Human.................................................................... 2, 6, 8

L Leadership ..................................................................2, 7 LEADING......................................................................2, 7 M Managing ....................................................................2, 7 O ORGANISING ...............................................................2, 6 P Perfect ............................................................... 3, 4, 5, 10 Precontrol ...................................................................2, 8 R References ................................................................2, 11 S Singapore ..................................................................4, 11 Skills ............................................................................2, 7 Strategies ....................................................................2, 4 Strategy................................................................... 2, 4, 5 Support .....................................................................2, 10 T Timing .........................................................................2, 8