Introduction and Assignment Context and Scenario background notes
For this assignment, you are required to choose an organisation that is defined as a ‘small business enterprise’ that operates in the Hospitality sector, as defined by the U.K. ‘Standard Industrial Classification of Economic Activities’ (Office for National Statistics, ONS), and has been in operation for more than three (3) years.
- The tasks in this coursework assignment are all based on the above scenario, and should be supported by relevant theories and concepts, where
- Total recommended word limit is 2,500
- Please do not include cut and paste materials in your assignment pages. You may attach them in the appendix, if you feel it is
|Task 1||(LO1) A) Introduce the chosen hospitality business, identifying:||P 1.1 P 1.2 M1|
|Task 2||(LO2) A) Investigate any ‘current’ negative factors, both internal and external, impacting on the business, using analytical tools, as appropriate. B) Provide, and justify, recommendations to overcome the negative factors identified, using any models you may have learned as appropriate.||P 2.1 M 2 P 2.2 D 1|
|Task 3||(LO 3) A) In light of the analysis as performed in Task 2, write a ‘new’ business plan for the organisation detailing: 1. ‘New’ business objectives of the organisation 2. Action plans (with a chosen strategy) to implement changes in the organisation||P 3.1 P 3.2 M3|
A) Investigate and forecast the impacts, and potential future impacts, the changes may have on the organisation both internally and externally, using models and tools as appropriate.
B) Devise a method(s) of how the business can monitor the effects of the changes to be implemented on the business plan, justifying your reasons for the method(s) and technique(s) to be used.
|P 4.1 P 4.2|
|Task 5||(LO 3) A) Further to Task 3, as detailed above, you are to present (individually, in PowerPoint) the ‘new business plan’ for your chosen organisation, detailing: 1. ‘New’ business objectives for the organisation Action plans to implement changes in the organisation (recommendations)||P 1.1 P 1.2 D 2|
|LO1 Investigate the performance of a selected small business enterprise|
1.1 Identify the business type, structure and objectives of the chosen hospitality business, and detail internal constraints and restrictions that may impact on the performance of the chosen organisation.
1.2 Analyse, including comparisons and contrasts, of current performance, with those of previous years.
|LO2 Propose changes to improve management and business performance||2.1 A basic analysis of ‘current’ negative factors, identifying both internal and external factors, impacting on the business, using appropriate analytical tools 2.2 Provision of recommendations to overcome the negative factors as identified in 2.1|
|LO3 Revise business objectives and plans to incorporate proposed changes|
3.1 Identify ‘new’ business objectives of the organisation
3.2 Detail ‘new’ action plans to be implemented in the organisation ‘new’ business plan for the organisation detailing
|LO4 Examine the impact of change management on the operations of the business environment||4.1 Analyse and forecast potential and future impacts the proposed changes may have on the internal and external environment of the business, using appropriate analytical models and tools. 4.2 Identify and detail a method(s) of monitoring the effects of the changes to be implemented on the business plan, justifying your reasons for the method(s) and technique(s) to be used.|
LO 1 Investigate the performance of a selected small business enterprise.
1.1 Identify the business type, structure and objectives of a chosen hospitality business, and detail internal constraints and restrictions that may impact on the performance of the chosen organisation.
In United Kingdom, there is a small local coffee shop the Shipwreck Café which is established in a community of tourists and travelers near the South end-on-Sea. It has a strong base of local customers who visit the café daily and most of them are the ones who are the pensioners. The café has a very minimum no of employees and it is a very small café but the customers of the Shipwreck café are very loyal and the café provides them healthy and hygienic food so that they can maintain their health. The café also provides the products which are bet in quality and are organic which provides it a competitive advantage over other cafes. The café works for the delivery of best products and services of the customers and to get developed in the industry and to fight the tough competition in the industry it has to adopt certain strategies so that it can fight the competition effectively.
The internal constraints and restrictions of the business are weaknesses which have an impact on the performance of the organisation and behavior.
The weaknesses of Shipwreck café are discussed below:
- The business of the Shipwreck café is at a very small scale, it is very small sized.
- They do not have a big staff to carry the operations and serve the customers. So, when there is rush in the café, the problem occurs because there are less number of employees who are available to serve the customers.
- They lack in the strategies against the competitors as they don’t have enough knowledge about their competitors and they know about how to deal with the competition effectively.
- The Shipwreck café do not maintain the proper data and records which creates problem while determining the final profits and the flow of cash and it also acts as a barrier when there is a need to take loans from the banks or other financial institutions.
- They do not have the knowledge about the large market in the world because they are just operating in a small area and serving a small no of people.
- The business of the Shipwreck café depends on the seasons. Because the regular customers of the café are the pensioners so the sales of the Shipwreck café is more in the tourist season and less in other seasons.
- The menu of the Shipwreck café has very few items which fail in attracting large no of customers and the fails in retaining the customers for a long period.
ReferencesDirections, A. T. (2011). The Top 4 Challenges facing hospitality today. Retrieved october 25, 2015, from http://www.avaya.com/usa/documents/top-_4_challenges_facing_hospitality.pdf Johns, N. (1996). The developing role of quality in the hospitality industry:Service quality in hospitality organizations. theshipwreckcafe. (2015). Menu. Retrieved 12 20, 2015, from http://www.theshipwreckcafe.com/menu.html
For the complete solution of ICTM College Small Business Enterprise Assignment and other unit of ICTM Hospitality Management course, click on order now