Kerels de Restaurante

Production
Candidate: Howard Liburd
Registration number: 130011
Centre number: 130011
School: Saddlers Secondary School
Teacher: Mr. Brookes
Country: St. Kitts
Date Submitted
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Kerels

de
Restaurante
Production

Candidate: Howard Liburd

Registration number: 130011
Centre number: 130011
School: Saddlers Secondary School
Teacher: Mr. Brookes
Country: St. Kitts
Date Submitted:

TABLE OF CONTENTS
Acknowledgment

Introduction

ii

Description of Business

pg 6

Mission Statement

pg 7

Justification of Location

pg 8

Potential for Growth

pg 9

Selection of Appropriate Labour

pg 10

Sources of Fixed and Working Capital

pg 11

Role of the Entrepreneur

pg 12

Functions of the Entrepreneur

pg 13

Type of Production

pg 14

Level of Production

pg 15

Quality Control Measures

pg 16

Use of Technology

pg 17

Linkage

pg 18

Potential for Growth

pg 19

Government Regulations

pg 20

Ethical Issues

pg 21

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ACKNOWLEDGEMENT
It is in my great desire to thank those who made it possible for the completion of this assignment.
Firstly, I give God thanks in giving me the strength and courage to press on, keeping me through
the late nights and finally finding that determination within me throughout this exercise. I also
would like to take this opportune time to thank my mother, Kenivor Richardson for providing the
materials needed to complete my assignment. Also I would like to thank my sister, for helping
me in my assignment and distributing meaningful words of advice. Members of my family have
been a constant support of encouragement and support. I would also like to thank my Business
teacher, Mr. Brookes, for giving a basic outline in what to be done and for teaching each topic in
order for me to understand. Thanks in advance.

Introduction
The business that I am focusing on is Kerels de Restaurante. I will be going through thirteen
different criteria ranges and touching on all the aspects of this business in order to show how a
business is run and various measures and controls it takes to keep the business running and
maintain a successful business.

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DESCRIPTION OF BUSINESS

The name of the Business is Kerels de` Restaurante. Kerel is the name of the owner given to
him by his grandfather after birth. It is located at Port Zante, Basseterre, St. Kitts. The name of
the entrepreneur is Howard Liburd. He is a graduate of The University of Technology and has
received a Master of Business Administration and Entrepreneurship Bachelors Degree.
The business will be involved in Sole Proprietorship.
The business will need a Food Handlers permit to initiate.
My business will engage in providing spectacular meals, delectable pastries and fulfilling
beverages. In addition, the business will execute delivery to nearby parishes and catering for
parties. Opening hours will be from 8:00 am 12:00 pm, Mondays to Saturday.

MISSION STATMENT

Kerels de` Restaurante will aim to provide nothing but the best services. The business goal will
be to let customers feel secure and satisfied when they enter and leave our restaurant. The
entrepreneur intends to make prices low enough for customers to afford. His targets will consist
of being the best restaurant in the parish. Our objective is to be creative and explore concerning
food types. However, not moving from traditional practices, by doing this, it will provide
customers with a variation of choices. Most importantly the restaurant will aspire to provide an
atmosphere which suits adults, children and teenagers. In addition, like all other business, we
will endeavour to make a hundred percent profit by ensuring that customers get the best services.

JUSTIFICATION OF LOCATION

The location of the business will be at, Basseterre. It will be located in the midpoint of Basseterre
which many hang out and business places are situated. This will ensure that business generate
profits.
Reasons for choosing Location:

Close to working institutes

Large amount land space which provides a good amount of spaces for restaurant, outside
dining and parking space for the customers.
Close to popular hangout spots, hence more customers are more likely to stop at the
restaurant for a meal or snack.

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POTENTIAL FOR GROWTH

(Internally)

The entrepreneur will reinvest in the development of more employees. The entrepreneur will also
enhance services offered with the hope of providing a broader base on which to make available
services for the customers.

SELECTION OF APPROPRIATE LABOUR

Position
Chef

Type of Labour
Professional

Waiter

Semi-Skilled

Janitor

Skilled

Security

Skilled

Cashier

Skilled

Driver

Skilled

Number of Employees
Function
2
To prepare sumptuous
meals and pastries
3
To serve customers
their meals
2
To ensure the business
is hygienic at all times
1
To ensure the safety to
the business
1
To cash the prices of
the meals purchased
by customers
2
To distribute
sumptuous meals and
pastries to customers.

SOURCES OF FIXED CAPITAL AND WORKING CAPITAL

Two sources of working capital the business have are:

Money saved from the day to day operations of the business, which is the selling and
delivering of food.

Two sources of fixed capital are:

A loan of $100,000 from St. Kitts Nevis Anguilla

National Bank (SKNANB) using property owned as collateral.
The use $200,000 personal savings in order to buy machinery and motor vehicles.

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ROLE OF THE ENTREPRENUER

The entrepreneur will pay a very important responsibility in the smooth and running of the
business. The entrepreneurs role will include:
The entrepreneur will need to always be carefully planning ahead. This is to make goals clear
and actions the business need to take to achieve those goals.
The entrepreneur will also need to manage specific tasks in order to attain specific goals. Since
there will be different departments he will organize and divide the work which will help to
complete targets quickly.
Furthermore, the entrepreneur will need to ensure that he has staffs that are hard working and
competitive which makes business less likely to have a business.
The entrepreneurs role will enable him to direct, improve and ensure employees are trained. As
an entrepreneur he should be able to monitor and control all the aspects of the business from
production to service and quality check.

SHOW THREE FUNCTIONS OF THE ENTREPRENUER IN THE BUSINESS

The entrepreneur will assume all possible risks of business which appear due to the option of
changes in the tastes of consumers and new inventions. These risks are limitless. In other words
such risks are known as uncertainty concerning a loss.
The entrepreneur will be the decision maker of all activities in the business. He makes the
decisions in securing financial resources, decides the development of market for my services. In
addition, the entrepreneur decides the business objectives.
The entrepreneur will have to construct new services, product, and ideas for my business. As the
entrepreneur, he foresees any potential opportunities of making profit and aims for it.

TYPE OF PRODUCTION

The business will be involved in Tertiary production.

This is where the business will offer services. The business will provide services such as delivery
of the food that will be provided.

LEVELS OF PRODUCTION

The level of production the business will engage in is Domestic Production.

This will be predominantly when everything that is produced is local (in our country). This
particular level of production that will be carried out by the business does not involve any
imports or exports from or to foreign countries.

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QUALITY CONTROL MEASURES

Two examples of quality control measures the business will carry out are:

The use of deepfreeze. This will ensure that the meat products are properly stored in
order to prevent spoilage.

Another could be, by keeping an update of products with expiry dates. The business will
ensure that products are not expired before it is used.

USE OF THE TECHNOLOGY

Two types of technology which will be used in the business are:
Dishwashing Machines: This will be used to wash the dishes in one go. This will allow more
people to be preparing food than washing dishes. Also it makes work easier and it gets the work
done faster than the employees would.
Stove and Oven: This will be used to prepare be used is Electric, hence the used of lighters or
matches will not be needed.
Deep Freeze: This will be used to stored meat products, in order to preserve them.

LINKAGE

Forward and Backward linkage that will be in the business

Backward Linkage

Meat Factory

Forward Linkage

My Restaurant
(Buys meat from factory)

Customers

(Cook meat for customers)

The linkage shown above will benefit the business because it is much cheaper to buy in bulk
from the factory. Also to maintain a farm in order to produce our own meat would be very
expensive. Hence, it is really beneficial because we can get the meat cheaper in bulks from the
meat factory.

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POTENTIAL FOR GROWTH

(Externally)

The entrepreneur will invest strategies which will involve reconstructing the inside of the
restaurant by expanding the dining area, kitchen and bathrooms. Also he get the business to be a
franchise, hence the greater the name and income of the company will be.

GOVERNMENT REGULATIONS

The entrepreneur will ensure that all employees have a valid food handlers permit which must
be renewed when required by the law.

The business must be legally license to operate before it can be officially opened or carry out any
operations. This also consists of being passed by a Health Inspector. The health inspector has to
check both the hygiene of the environment and the employees.
These are two regulations that can have impact on the restaurant. This can either positive or
negative. In the case of health inspection railing more than the period of time given, the business
will be forced to shut down. Also if the inspector realizes that the food handlers permit is not up
to date the business will be forced to shut down until it is updated. However, if the business
passed both test the business could be promoted and that will allowed the business name to get
popular.

ETHICAL ISSUES

Ethical issues are merely guidelines or reminders of how businesses should treat their disposals.

Ethical Issues which are related to production in the business are transactions between the
organization and the environment that leads to pollution, global warming, increase in water
toxicity and diminishing natural resources.
This will affect the business in a positive way. It helps the business to stay in line with how we
deal with our waste.
The way in which the business disposes its waste could cause pollution and global warming is
harmful to our environment.

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