CHAPTER 3
ORGANIZATION AND MANAGEMENT STUDY
3.1 Forms of
Ownership
Partnership, in the
law the term partnership applied to an association of two or more
person who has agreed to combine their labor, property, and skill,
or some or all of them, for the purpose of engaging in lawful
business and sharing profits and losses between them.
We use general
partnership because the agreement of partnership generally is for a
definite term of years. It implied power to borrow money for trade
purpose, to buy cash or credit, to make contracts and negotiable
instruments to hire employees to pay firm debts and sell or mortgage
property for that purpose and receive payment of debts owned by the
firm. We exercise the highest degree of good faith in all dealings
with the other partners, devote time and attention to our business
and we must account to the other partners for any secret profits
made in the conduct of our business.
3.2 ORGANIZATIONAL
CHART
3.3 RULES AND
REGULATION
For a business to
operate effectively and efficiently, standard procedures, policies,
rules and regulation must be set.
The proposed
restaurant will implement the following guidelines to be observed by
all members of the organization.
1. The business
shall operate 24 hours a day seven days a week.
2. The employees shall work in three shifts from 6:00am to 2:00pm, from 2:00pm to
10:00pm and from 10:00pm to 6am.
3. Tardiness shall be strictly prohibited.
4. Employees shall not be allowed to in our absence
without prior notice or permission from their immediate superior.
5.Five absences without notice are subject to termination.
6. For every leave to be incurred, notification must be given to immediate
superior two days before the intended date.
7. Sleeping while on duty shall be punishable by termination from service.
8. Disciplinary action shall be imposed to discourteous employee
especially the host/hostess.
9. Wearing of uniforms and name plates shall be strictly observed.
10. The principle of “No work no Pay”
shall be adapted by the company.
11. The general medical check-up of
all employees shall be done twice a year.
12. A newly hired employee
shall undergo one (1) month training and will receive an appropriate
allowance for the day after the training; the said employee shall be
placed under probation if the company’s standard is initially met.
13. The employees shall be allowed to take a 30 minutes lunch break.
14. Promotion or demotion of employees shall be the discretionary
function of the general manager.
15. A general cleaning of the premises shall be once a weed, the specific date of which shall be
determined as the need crises.
16. In case these are a function on catering engagement, the employees may take home excess foods if
there is any.
17. The system of centralized tips shall be adopted.
3.3.1 OFFICE AND KEY PERSONNEL
Man Power
Requirements
The business will
need the following personnel
Four-General Manager
or Restaurateur
Three-Chief Cook
Six-Staff
Four-Rider
Position Description
General
Manager
1. Responsible for
all the activities of the organization
2. Vested with formal
authority over the organization
3. His access to information and
levels to various interpersonal relationships
4. His authority to
make decision and develop strategies for organization
5. Over see
financial aspect
6. Knows the price of foods served
7. Handles the
petty cash voucher and the cash
8. Checks trays and receive payment
Chief
Cook
1. Prepare meals
2.
Less down staple food supplies that should be recorded
3. Studies
menu and explore or experimentation of nutritious food
4. Cook
nutritious and delicious food for customer
Crew
1. Serves the order
deliver receipt
2. Assist the customer
Rider
1. Deliver food to
the contract persons who order the menu on time
3.4. PROJECT SCHEDULE
The restaurant is
operated 24 hours and 7 days a week. This is the various activities
undertaken in the process of implementation such as;
One to three weeks-
(Planning Stage) – activities includes the decision of the
management regarding to the product. All aspect of the business is
being scrutinized. The time allotted in this stage is a period of
six week since the management has to gather information and make a
through research.
Three to five weeks
(Project Site Location) – Selection of the appropriate site for the
restaurant.
1. Five to six weeks
(Determination of Project Cost) – Estimation and the amount or cost
of location rent, the amount needed to acquire all the necessary
machineries and equipment, and all other expenses which shall be
incurred for the completion of the project.
2. Six to seven weeks–
(Financing) – Decision making of the capital requirement
3. Seven to
eight weeks – (Registration and Obtaining Permit) – the entire legal
requirements are expected to be completed in a month.
4. Eight to
nine weeks – (Purchasing of Supplies and Equipment needed) – One
month is allotted for the actuation of all necessary supplies and
equipment.
5. Nine to ten weeks – (Staffing and Organization) – This
is the process of hiring personnel and conducting training program.
6. Ten to eleven weeks – (Advertisement) – This activity is to
inform the public about the opening of the restaurant. Different
advertising foods are to be used such as billboards, pamphlet,
streamers etc...
7. Eleven to twelve – (Start of Operation)
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