UNIT ASSESSMENT NO: 11646

TASK ONE
Produce business info for the Management:
The business is of restaurant, providing different types of stuffs to all the customers, having both
dine-in and takeaway.

Name of the Business:

ROYAL FOOD INDUSTRY Dine-in and Takeaway

Purpose:
This restaurant will be one of the area's full-service dining establishments. Located in a
burgeoning area of the country, the timing is evidently correct. Profit-making is also the purpose
of opening the restaurant and as well as serving the community with best quality of food they
like.
SCOPE:
As we will be serving different communities of people in Auckland, we will have a wider scope as
we will gain more customers and that will help is in future, as we want to establish our branches
in every part of New Zealand and want to get famous all over in New Zealand.

WORK ROLES:
Arpit Chawla is the administration manager of this restaurant and manages all the work in the
restaurant including the hiring employees, taking phone orders, attending the customers coming
to the restaurants for dine-in or takeaway. Also manages and assigns jobs to employees working
in the restaurant. Apart from administration manager we also have many more employees such
as chefs, waiters, kitchen hand, and dishwasher.

STRUCTURE:
As the business is owned by a single owner so it is a sole proprietorship. The general manager is
responsible for the day-to-day operations of the business, including hiring, training and
overseeing the staff, making sure that the restaurant is maintained in proper operating condition
and ensuring that things run smoothly when the restaurant is open. They also are responsible for
totalling up the daily receipts, making sure that the restaurant adheres to all legal requirements
and communicating with the restaurant owner. At the operations level, restaurant duties fall into
one of two areas: front of house and back of house. The front-of-house staff is responsible for
the restaurants dining area, including setting up service, waiting on customers and interacting
with the kitchen staff. The executive or head chef is responsible for back-of-house operations.
This includes hiring and training kitchen staff, creating menu items, sourcing and purchasing
foods and helping determine the prices the restaurant should place on its meals.

RESOURCE REQUIREMENTS:
$340,000 (approx.) is the total cost of the business including salary expenses, power expenses
and any other purchase expenses. Daily Sale is around $2500-3000(approx.). The bills and other
payments that are:
Power Bills: These are the bills that a business has to pay for electricity usage. This bill is
paid monthly and is around $400.
Water Bills: Water bills are the bills that a business has to pay for the usage of water. This
bill is paid monthly and is around $250.
Lease Payment: Lease payment is the payment that a business has to pay yearly for the
place or shop to run. The lease payment for the business is $45000 which comes to around
$937.
Salary: The total salary of employees is $6000 per week.
Other Expenses: Other expenses Include paper, hardware such as hard disk drives, pen
drives etc. and totals $2500 monthly.

SECURITY, INTEGRITY AND CONFIDENTIALITY:

The business cannot provide the personal information of any customer or any team member
because of privacy act 1993. The business has to be loyal in every aspect.
For example:-To pay the tax, to pay I.R.D, to give the salary on time, to pay the salary according
to the law of New Zealand, to follow all the policies recommend by the government
Confidential: all the information should be very confidential the internal information should not
be disclosed to anyone.
AUTHORIZATION, CIRCULATION, FILING AND ARCHIVING:
In Business only the Manager or Administrative Manager is the authorizer to place or take orders
and to buy inventory. The owner decides what offers to give to the customers for the promotion
of any product. Information is circulated via company phones, emails and through intercom.
Archiving of the information of order and purchase records is done in a computer and is archived
or stored on a central server
MILESTONES FOR BUSINESS:
Business is running pretty good and in the coming years there is a plan to expand the business. In
the next 5 years our Business plan to do following things
To tie with other businesses to promote our business.
To open more branches at other locations in Auckland.
To increase the sale by at least 30% by next year.

COMPETITORS:
The competitors of the Business are few other Internet Cafes opened in the same city but they
are not within 5 km radius of the business therefore the business does very well and receives lots
of customers.

TASK TWO
Relevant information sources of Restaurant
ExternalElectronic
1. Web pages-this help us to check the progress of our business with others.
2. Website-it helps us to check the working of our competitors
3. Suppliers Website- (www.chawlas.co.nz)
4. Social media checking different media for comparing our business.
5. Online advertisement- helping our business to flourish.
Paper based
1. Books- it helps us to plan for betterment of our business.
2. Newspaper-information about market and its growth
3. Broachers- it helps to elaborate our business benefits or benefit which our
customer receive.
4. Magazine-it helps us to get knowledge about our competitor product to
compare them with ours.
Human
1. Wholesalers &suppliers- they help us to give information about the market
2. Customers- they give us the feedback about our services and quality of product.
3. N.G.Os- it help us to form different committee to help poors.
4. Government enforcing different law and checking them.
5. Experts (market experts etc.)- giving proper knowledge about the market and
thing going on.

InternalElectronic
1. Web pages of different companies checking their progress and comparing with
ours
2. Email- helping to get the feedback of customers and suppliers.
3. Google map- helping for routing proper maps and decreasing our cost of
transportation
4. Website- helps us to compare our company progress with other.

Paper based
1. Report-helps us to get information about a particular thing example report on
customer behaviour.
2. Newsletter it help to redevelop the information.
3. Companies broachers- help to hold the benefit of our company.
4. Charts- help to show the graphical presentation of growth.

Human
1. Board members helping to control the in working of the organisation.
2. Competitor- comparing the result of our business with our competitors
3. Relatives- asking from relative to help with surveys
4. Friends taking friends view regarding our work or the progress within
organisation.

TASK THREE

FINANCIAL REPORT

 BUSINESS INFORMATION IN ORGANISED MANNER

MARKETING
Events in our lives determine so much for us, whether good or bad and
underscore our very being. A natural disaster is, strangely enough, one of
the best opportunities for a community to bring to the fore some of its
finest traits, its most exceptional qualities and to excel at what its heart and
its soul innately seeks to do. As we all reach out to our families, friends and
neighbours in this surreal time of crisis we are continually being reminded
of the true essence of what it is to live in a caring community.

HEALTH MAINTENANCE
What exactly is healthy eating nowadays? For as long as I can remember
the food pyramid has been the basis for healthy living and eating. Stick to
this, exercise now and then, and you'll never be fat or unhealthy. Seems
easy enough, so why are we in the middle (or start?) or an 'obesity
epidemic' then? Is fast food to blame? What about those liquid calories in
all those soft drinks and energy drinks, maybe it's their fault? Or is it
because we eat out more now than our parents did and we should blame
the restaurants? How about those mocha-iced-frappy-latte-caramel-chino
drinks sold in buckets from chained coffee shops, surely they deserve some
finger pointing. Maybe it's just because we're now busier than our parents
were and we no longer have time for a hot breakfast, a packed lunch and
those well planned meals at the table with the family in the evening? Too
busy to eat properly, too busy to exercise, too busy to be eating, too busy
to live healthy.

Hazard Analysis and Critical Control Points (HACCP)

Seven Steps of a HACCP Plan
All HACCP plans include the following seven steps:
Perform a hazard analysis. This step identifies all of the potential hazards
associated with each of your menu items and food preparation processes. Certain
foods are more hazardous than others; raw ground beef is more hazardous than
raw cucumbers for example. Employee knowledge and skill level can also be a
potential hazard.
Identify critical control points (CCPs). A critical control point is the time at which
food is most susceptible to contamination. A HACCP plan identifies those CCPs.
For example, cooking is a critical control point for ground beef.
Establish critical limits for each CCP. A critical limit is the actual value that must
be achieved in order to eliminate the threat of food poisoning at each critical
control point. For example, cooking ground beef to a minimum internal
temperature of 160 F for duration of 15 seconds is an approved critical limit for
killing any bacteria that may be present.

Monitor the CCPs. It is important that you have monitoring procedures in place
for each critical control point to make sure critical limits have been met. The
procedures should be easy to follow and should designate who is in charge of
monitoring a particular CCP. For example, the cook should be in charge of
checking the temperature of cooking ground beef to assure the minimum internal
temperature is being achieved.
Establish corrective actions. Your HACCP plan will have corrective actions in place
for each CCP to tell employees what to do if a critical limit is not being met. For
example, if the ground beef has not reached 160 F, the corrective actions can
include letting it cook longer or increasing the cooking temperature.
Establish system verification procedures. Verifying that your HACCP plan is
scientifically valid and that your time and temperature devices are accurate is
essential to developing a successful plan. You should check with your local health
department to make sure your preparation and handling procedures are
approved and accurate. Also, regularly calibrating your thermometers will verify
that your temperature checking procedures are accurate.
Establish recordkeeping procedures. Recordkeeping procedures include flow
charts, time and temperature logs and checklists so employees can easily record
hazard control methods and any corrective actions they had to take to maintain
food safety. During a health inspection, the health official will ask to see all of
your food monitoring records to assure that your HACCP procedures are being
followed and comply with local codes.

Required Documentation for a HACCP Plan

On a federal level, HACCP plans are currently required for seafood, juice, meat
and poultry processing facilities. On the local level, many states and counties are
starting to require approved HACCP plans for restaurants, too. When opening a
new restaurant, you will want to check with your local health department to see if
a HACCP plan is required.
If a HACCP plan is required for your establishment, it will have to include the
following components, as outlined in the FDA Food Code:

Categorized list of potentially hazardous menu items. All menu items must be
categorized into similar food types. For example, all meat items will be
grouped together on the list.
Flow diagram for the categorized foods. Each food category must have its
own flow chart that shows how food is handled once it enters your facility,
from the time of receipt until it is served to the customer. At each step in the
storage, handling and preparation process, you will have to identify critical
control points.
Employee and supervisor training plan. You will have to submit a plan that
describes how you will train your managers and kitchen staff about your new
HACCP procedures.
Statement of standard operating procedures. The standard operating
procedures for a HACCP plan are the aforementioned Seven Steps of a HACCP
Plan that have been tailored to control all of the products in your
establishment.
Additional information as required. Your health department may require that
additional scientific or procedural information be included in the HACCP plan
to prove that your restaurant will not compromise food safety.

Restaurant Policies & Procedures

Food safety is one of the most important tasks given to a restaurant manager and
staff; policies and procedures must be followed in order to ensure that foodborne illnesses are not allowed to spread.
Hand washing

The most important policy to follow is proper hand washing procedures. Hang a
hand washing poster over each sink, and ensure that all team members follow it
religiously.
FIFO

When storing food, always follow the FIFO plan: First In, First Out. Newer food is
to be stored behind or on the bottom of the stacks, leaving older food more likely
to be used first.

Dishwashing

Follow all state laws in regards to dishwashing procedures. Use a three sink
method, utilizing wash, rinse and sanitize procedures. Keep test strips nearby to
test sanitizer water frequently.
Tables

Tables must be cleaned and sanitized after each customer. Sanitizer water should
be kept in separate buckets for this use, and it should be changed frequently.
Sick Employees

Employees with coughs, sneezing or other symptoms should stay home so as not
to infect fellow workers.
Temperature

Use digital thermometers to test food temperature frequently throughout the

day. Cold food should be below 40 degrees, hot food above 140. Any food that is
not within the desired range should be immediately discarded.