CXC

PRINICIPLES OF BUSINESS
SCHOOL BASED ASSEMENT
(S.B.A.)
YEAR 2014
NAME OF CANDIDATE: Akeem Cohall
SCHOOL: Titchfield High School
CENTRE #: 100121
CANDIDATE #:
TEACHER: Miss Fuller
TERRITORY: JAMAICA

CXC
PRINICIPLES OF BUSINESS
SCHOOL BASED ASSEMENT
(S.B.A.)
YEAR 2014
NAME OF CANDIDATE: Akeem Cohall
SCHOOL: Titchfield High School
CENTRE #: 100121
CANDIDATE #:
TEACHER: Miss Fuller
TERRITORY: JAMAICA

ACKNOWLEDGEMENT

I would like to thank all those who played an integral role in the completion of this School
Based Assessment (SBA). A big thanks to my mom for providing me financially to aid in the
printing of my sba. Last but not least a big thanks to my friend Eden Hazard who guided me
step by step throughout this sba.

TABLE OF CONTENTS
TITLE

PAGE

Introduction

Description of the business

Justification of location

Selection of appropriate labour

Sources of fixed and working capital

Role of the entrepreneur

Type of production

Levels of production

Quality control measures

10

Use of technology

11

Linkages

12

Potential for growth

13

Government regulations

14

Ethical issues

15

Appendix

16

Bibliography

23

INTRODUCTION
This School Based Assessment (S.B.A.) Project is about a sole proprietor business. In this sba
you will find how Akeem Cohall (manager) of Howardys Caf manages his business. The
caf aims to provide a suitable place where customers can have their meals in the warmth and
environmental friendly conditions. In reading this SBA you will find out some more
interesting details on Howardys caf.

DESCRIPTION OF THE
BUSINESS
Howardys Caf is a sole proprietor business formed by Akeem Cohall. He shares a
passion for preparing healthy meals and serving people. The restaurant will provide a
variety of authentic cocktails, juices, pastries and nutritious dishes to its customers.
The restaurant will also provide delivery service upon request to persons in the
vicinity of Port Antonio and surrounding areas.

MISSION STATEMENT
Howardys caf is deeply committed to providing customers with high quality food
and services at all time. The mission is to enhance the nutritional value of the food
people intake on a daily basis and to be an advocate for healthy food consumption.
Ultimately, it is hoped that the customers will benefit exceptionally and will be able to
enjoy delicious food whilst eating healthy.

GOALS/ OBJECTIVES
The goals/objectives of Howardys Caf include the following:

To provide luscious yet nutritious meals to persons who want to maintain a

healthy lifestyle at affordable prices.

To increase customer base by 80% within the next three (3) years.

To have three (3) different branches in three (3) different parishes within seven
(7) years.

JUSTIFICATION OF
LOCATION

Howardys Caf will be located at Shop #16, City Plaza, 22 Harbour Street, Port
Antonio for locals and tourist alike. It is ideal for the following reason:

It is in close proximity to varieties of food supply and a farm which will

provide the raw materials needed to prepare the different meals.

The area where the restaurant is located allows it to be the recipient of an

adequate supply of labour from the persons living within and around the Port
Antonio area.

The area is spacious. This geographical location provides a space for a parking
lot to be created.

The business is located near to the high way, motorist will have access to
obtaining meals, juices and pastries easily, since the business is a fast food
restaurant.

SELECTION OF
APPROPRIATE LABOUR
Howardys Caf will have a staff of eleven (11) persons ranging from
unskilled to professionals. These persons will be involved in various activities
and will have specific responsibilities too ensure the efficiency and
productivity of the business. They are:

Mr. Akeem Cohall (Manager)

He is responsible for the supervision of the production levels and ordering of
food items. She performs all the function of management.

Ms. Anice Higgins (Nutritionist)

Responsible for the planning of the daily menus and ensuring that the meals
served have the correct proportion of all food groups and is healthy and
delicious.

Mr. Wayne Scott (Executive Chef)

He is responsible for supervising the food preparation process. He ensures that
the food is prepared in the required time and with the correct nutritional value.

Mr. Orlando Hemmings (Assistant Chef)

He is responsible for helping to plan meals and to supervise meals
preparations and perform duties of the Executive Chef in his absence.

Mr. Jozane Grant (Accountant)

He is responsible for setting up finical records of the business

Ms. Alexia Wilmot (Cashier)

She is responsible for taking orders from the customers.

Ms. Kedeen Chambers and Ms. Shaneece Marks (Waitress)

They are responsible for serving customers and helping in the kitchen when
necessary.

Mr. Shavoy Nelson (Delivery Man)

He is responsible for delivering food to customers who has order from homes
or work places. He ensures that the food gets safely to the customers.

Ms. Imani Charles and Ms. Sanjay James (Janitors)

They are responsible for wasting the dishes and other utensils and to clean the
restaurant.

SOURCES OF FIXED AND

WORKING CAPITAL
Capital refers to the assets such as the tools, equipment, buildings and any
improvement to the existing structures or plant and machinery to be used to
improve production.

FIXED CAPITAL
This includes the building, machines, vehicles and computers among others.
These items will be sourced from the proprietor personal saving and loan from
the commercial bank.

WORKING CAPITAL
Working capital includes stocks of raw material, cash and other items needed
for the day to day operation of the business.

ROLE OF THE
ENTREPRENEUER
The role of the entrepreneur is to bring together and organize factors of
production, that is, to ensure that the business runs smoothly and makes an
adequate amount of profit.

The function of the entrepreneur:

Planning
To get enough capital to sustain the business, that is, to purchase raw
materials, such as oil, rice, sugar and other ingredients that are needed.

Planning
To hire only certified staff where deemed necessary to ensure the efficient
operation of the business.

The entrepreneur brings new ideas and techniques to enhance the welfare of
society.

The entrepreneur coordinates the factors of production and makes decisions

that will result in growth and profits for him.

TYPE OF PRODUCTION

Howardys Caf will engage in tertiary production. Customers will be able to

purchase meals from the wide variety of food available to satisfy their appetite. They
have the option of dining, take out or delivery service.

LEVEL OF PRODUCTION

The business will be engaged in domestic production that will provide service for the
community of Port Antonio. They will provide scrumptious meals and beverages to
people located in and around Port Antonio. We will use raw materials supplied by The
Grants Farm in Passley Gardens and food supply stores in Port Antonio to prepare
meals and beverages.

QUALITY CONTROL
MEASURES
Some quality control measures the business should adhere to are:

To use goods that are not expired which will result in high quality meals.

We will use refrigerators for the preservation of perishable goods.

Additionally, we will store all food properly and ensure that expired goods and
other spoilt food are not used in food preparation.

To have the premises, building and equipment checked regularly by a public

health inspector.

Quality control checks will be conducted to ensure that what is offered on the
menu and what is delivered to the public is not substitute for the real dishes.

USE OF TECHNOLOGY
Simple and advance technologies are used in the production process that will be used
within the business. Some advanced technologies that are used in the business are:

Credit Card System

Computers

Telephones

The credit card system will make the business more efficient as it is widely
used by numerous persons and hence it will allow for quick payments of
meals.
The computers would be used to store data such as customers and staff
database for payroll. Record of stock would be alerted when the stock is
running out so that the stock can be replenished. Therefore, the business will
be very efficient as it is mostly likely will never be out of stock.
The telephone will be used to receive calls from customers wanting to make
appointments at the restaurant. Telephone will also be used to contact other
business such as those that provide the restaurant with goods.

Simple technologies such as graters, forks, trays and strainers will be used
along with complex technologies such as blenders and cake mixers among
others.

LINKAGES

The type of linkage to be derived from the business is backward linkage. Backward
linkage will be used with the farm and food supply stores as they will be providing the
raw materials to the restaurant, such as herbs, ground provisions, milk, fruits and
vegetables. Packaging materials will be bought from producers to be used in selling,
take out and other fast food items. Local materials such as fabrics and designer chairs
will be bought to decorate the restaurant.

POTENTIAL FOR GROWTH

Internally

The present plant and machinery could be worked harder to its full capacity.
This will result in the maximization of profits so the business will grow.

Some of the work could be done by machines which will allow work to be
done more quickly and efficiently. This would reduce labour cost as we would
not have to hire persons to do that specific activity.

Externally

The restaurant could expand by having more restaurant with the same name in
different parishes.

GOVERNMENT
REGULATIONS
Government regulations that will impact on the business are:

The business has to be license to allow for the business to operate.

The business will adhere to the environment laws and conform to zoning laws.

Workers having food handlers permit which is needed in the food service
industry in order to prepare food.

Proper disposal of garbage/waste will be guaranteed. Pollution is a factor that

affects the environment. This business will ensure that it does not engage in
pollution.

ETHICAL ISSUE
Pollution is an ethical issue. As such, the business will ensure that there is a proper
disposal facility in order to get rid of waste/garbage. Poor disposal of waste may
affect the business which will result in loss of customers.

APPENDIX
Questionnaire

1. Gender
[ ] Female
[ ] Male

2. Age
[ ] 13-18
[ ] 19-24
[ ] 25-30
[ ] 31- over

3. Who would be the target market for the restaurant Howardys Caf?
[ ] primary students
[ ] secondary students
[ ] business personnel
[ ] tourist

4. What time of the day would be the busy for the restaurant?
[ ] morning
[ ] noon/12pm
[ ] 2:30pm- 4:00pm
[ ] 6:00pm- closing hours

5. Will you purchase at Howardys Caf?

[ ] yes
[ ] no

6. How many times would you purchase at the restaurant?

[ ] once weekly
[ ] now and then
[ ] daily
7. Who do you believe is our major competitor within the area
[ ] KFC
[ ] Tastee
[ ] Hong Kong Chineese Restaurant
[ ] Slushy

8. What is the price you would classify affordable for a medium fried chicken
and rice and peas meal?
[ ] $200
[ ] $250
[ ] $280
[ ] $300

9. What price should be charged for delivery?

[ ] $50
[ ] $80
[ ] $100
[ ] $120

10. When making purchases at the restaurant what service would you use?
[ ] dine at the restaurant
[ ] buy food then leave
[ ] delivery

PICTURES

Inside the restaurant.

Waitresses

The menu card

Refrigerator used to store food.

Food mixer

Dessert- chocolate suicide

Meal served- rice and peas and chicken

BIBLIOGRAPHY

CXC Lecture Series Principles of Business by Karlene Robinson

Principles of Business by Karlene Robinson and Sybile Hamile