++++++Linguis International Institute

Where learning & Careers starts! Auckland Campus

National Diploma in business

Unit 23913 Level 7
Implement, monitor, and review a strategic plan.

Introduction

Little India is a family restaurant business and founded by Sukhi Gill in

Dunedin in 1991, the family restaurant has grown from humble beginnings
to a nationwide business, with over 17 Little India restaurants throughout
New Zealand. Little India is an ethnic enclave containing a large
population of Indian people within a society where the majority of people
are either not South Asians or where the majority in the enclave are
indigenous to states in the country of India within a South Asian society not
identifying as Indian. It may also refer to an area with a high concentration
of South Asian shops and restaurants. A person of Indian origin (PIO) is a
person of Indian origin or ancestry who was born or whose ancestors were
born in India or nations with Indian ancestry but is not a citizen of India
and is the citizen of another country. A PIO might have been a citizen of
India and subsequently taken the citizenship of another country

a. The planned activities you will implement

The main motto of Little India restaurant is also to earn profit and
Good reputation in the market and grow its business.
Because management deciding to open it for the lunch time from last
two months but the sale is not growing up and in order to promotion
that restaurant is open for lunch I made a plan to introduce lunch box
for just $ 8.99 with rice and choice of any curry along with small
drink to gain more customers for attraction of the customers we will
prefer to give some special discount on three lunch box.
On Getting three lunches box there is $3 discount.
Moreover there is a Special scheme of Lunch is perfect lunch meal
with the big container of rice and choice with any gravey if it is Veg or
non veg .
For the Promoting of the lunch box we use pamphlets cards and fix
some on the Big wall of the shop or other Dense populated areas
where big markets are concerned.

B. How you have delegated the activities.

The main responsibilities are very important for achieve the targets.
In little India restaurant the activities are assign by manager.

 The implement the strategy of special lunch The manager explain to

team workers that they are implement new promotion of
introduction lunch box in which we give to customers rice with any
gravey either it is Non veg or veg.
we give some special scheme and small drink can for $8.99 for
limited time its only for weekends days and our duties are to talk
with customers to get this lunch box by throwly describe with
customers that we are start a special lunchboxes if you get this
then you get rice with gravey and small drink for $ 8.99 and this save
you money $ 3.99
They also print Some cards to promote lunch box which one team
member go and post on the wall outside other shops dense populated
areas busy markets where people pass through and have a look on
it. At the end time of lunch time at each day we calculated the money
which we earn for that deal and note it down in every these days in
the restaurant account to know either it is give us benifited or not.
Q 2What resources will you require
The first step toward the resources we require that success. The
reasons for the high rate of new restaurants is lack of planning.
Knowing how to manage a restaurant's finances day to day problems
customer service and training staff are all part of managing and
helping your new restaurant to grow.
The discussion of team members about my strategic plan they are
fully Satisfied with plan because if the plan got success then the
company can make increase benefits.
For this plan some important resources are needed. generally we are
giving customers approximately 800ml to 830ml in normal order. but
in future the manager decided to give 700 ml to 800 ml of curries for
special lunch schemes .
Moreover our life long manager is also give training to every team
members how to make the lunch box and wipes plates and clean
kitchens and what quantity it should be the right and how to serve it
proper way
The promotion we need pamphlets and Cards of Little India restaurants
and for print this pamphlets we need$ 200 on the other side we need soft
drinks cans which cost $200 to $300. The utensils of different things like
rice, chicken, lamb, vegetables different spices and sauces are need which
cost $800 to $ 1000 this also depend on demand of customers .

Q 3 Describe the goals, outcomes, use of resources and managing

risks.
a. How will you monitor the following
Goal :- firstly we promote our Special offer that is lunch box meal with
container of rice with Non veg or veg gravey and small drink for just $8.99
that increase our little India restaurant sale by 20% to 30% from 1rd March
to 23 March.
(A)

Achievement of goals: Little India restaurant will improve with this goal and if this plan
will implement properly Little India will also earn sales will
increase by 20% to 30% from 1rd March to 23 March.
The increase in benefits customer service should be good and
customers get value for money and for this we have to discuss
with the customers to buy special lunchbox in just $8.00 and save
their money $3.00.
Our sales will increase only 8%to 10% because customers are not
much aware about this special lunch. In the second week it is
expected that sales increase from 10% to 20% and in the last
week our goal may be successful.

(B)

Achievement of outcomes: If this planning of introducing of special lunch box with soft drink
is implemented successfully then our sales will grow which means
our customers also increase that is repeated permanent
customers will like to buy this meal in cheap price and also new
customers will make through word of mouth and advertisement.

Use of resources:
The plan gets successful then the company can make higher
profits. For this plan some resources are needed are as follow :-

 I selected few different

types of graveys which included
vegetarian and non vegetarian dishes from where customers
select their order.
Generally we are giving customers approximately 800 ml to
850ml in normal order. Now we decides to give 600 ml to 700 ml
of curries for special lunch.
We also need new dine in dishes and take away containers which cost us
$100 to $200.Manager also give training to team members how to make the
lunch box and what quantity it should be and how to serve it and also how
to convince the customers to buy it.
For advertisement we need pamphlets and poster and for print this poster
and pamphlets we need$ 150.
For drink we need soft drinks cans which cost $200 to $300 demand on the
demand of customers. Also groceries of different things like rice, chicken,
lamb, vegetables, dals, different spices and sauces are need which cost $800
to $ 1000 this also depend on demand of customers whether they like to
buy lunch special or not.
Risk management:
It is the identification, assessment, and prioritization of risks
(defined in as the effect of uncertainty on objectives, whether positive
or negative) followed by coordinated and economical application of
resources to minimize, monitor, and control the probability and/or
impact of unfortunate events[1] or to maximize the realization of
opportunities.
Risks can come from uncertainty in financial markets, threats from
project failures (at any phase in design, development, production, or
sustainment life-cycles), legal liabilities, credit risk, accidents,
natural causes and disasters as well as deliberate attack from an
adversary, or events of uncertain or unpredictable root-cause.
Several risk management standards have been developed including
the Project Management Institute, the National Institute of
Standards and Technology, actuarial societies, and ISO standards.
Methods, definitions and goals vary widely according to whether the
risk management method is in the context of project management,
security, engineering, industrial processes, financial portfolios,
actuarial assessments, or public health and safety.

Q4. Resources that was deployed and optimised.(ER.1.4)

We used different resources to achieve the desired strategic plan like small
containers, all groceries items, poster and pamphlets. Resources which are
not used in day time are used for dinner time. For example the resources
we used less is vegetable because most customers relish only non
vegetarian gravey. So some pamphlets are not used which we can use for
our dinner time and making salad for customers. The final outcome is if
pamphlets are not used at a time then it can be used for the future.
Q5. Describe the milestones and key indicators and which if necessary
needed to be renegotiated according to organisational requirements
Answer
MILESTONES :
1. The workers working there should be like a family they have good
strategy and unity in each other to overcome the problem of others it is
possible to manage those relationships more effectively.
2. Our agenda is to satisfy customer so that that person come again
without thinking and every day there should a specialty so that the
person is spending money enjoy his meal.
3. Talk in more detail with boss to make targets and make sure that you
can carry out periodic checks as the plan begins to take shape and keep
in the mind that the budget should also not increase.
4. We should also keep in mind the quantity and quality of food its should
be good our aim is to deliver good and best .We need to aware of the
respond which we are getting from our customer their likes and dislikes
,they are getting what they want . We have to maintain that standard
which help us to take our requirement grade up .
5. It should be of good quality so that our customers should be happy and
the ratio of our profit can increase. Team members and customers must
understand their own delegation levels and discharge their
responsibilities
Key indicators

Day by day its increasing from the normal sale first day it was 5% but
the way people got trust that we serving best it has been increased from
5 to 15%with in a week and within a month about approximately it will
increase more than 25% and with this grade going up we have seen that
we got a lot of sale during this month the ratio of increasing number is
showing that we have achieved our target what we have planned

Q6. Identify any needs to variations to the plan and recommendations

for change are made according to organisational requirement
.
Managing people effectively for their jobs are a skill that requires constant
planning and development. He or she has status that leads to various
interpersonal relations, and from this comes access to information.
Information, in turn, enables the manager to devise strategies, make decisions,
and implement action. Management is concerned with the optimum attainment
of organizational goals and objectives with and through other people.
Extension management organizations are characterized by many strategies,
wide spans of control and freedom to give their views. Their management
practices cannot be reduced to one standard set of operating guidelines that
will work for all organizations continually. We have to accept these challenges
to manage objectives, and resources in order to accomplish tasks and
implement ideas
Managers of extension programmes are painfully aware of the need for
revision and development of the new skill sets held by today's high performers.
If change is not handled correctly, it can be more devastating than ever before.
High performers reflect, discover, assess, and act. They know that a new focus
on connecting the heads, hearts, and hands of people in their organization is
necessary. We must learn how to motivate others and build an efficient team.
More formally defined, management is the process by which people,
technology, job tasks, and other resources are combined and coordinated so as
to effectively achieve organizational objectives. Make group of related activities
contributing to a larger action. Several points to be in mind the following:

1. Developing and clarifying mission, policies, and objectives of the agency or

organization
2. . Maintaining effective communications within the working group, with other
groups, and with the larger community
3. Selecting, motivating, training, and appraising staff
Planning: outlining policy, objectives, and resultant things to be accomplished,
and the techniques for accomplishment
Organizing: establishing structures and systems through which activities are
arranged, defined, and coordinated in terms of some specific objectives
Staffing: fulfilling the personnel function, which includes selecting and training
staff and maintaining favourable work conditions
Directing: making decisions, embodying decisions in instructions, and serving
as the leader of the enterprise

Coordinating: interrelating the various parts of the work

Reporting: keeping those to whom you are responsible, including both staff
and public, informed
Budgeting: making financial plans, maintaining accounting and management
control of revenue, and keeping costs in line with objectives
Planning
Planning is the key management function of any extension worker. It is the
process of determining in advance what should be accomplished, when, by
whom, how, and at what cost. Planning is a long-term program priorities. The
planning aspect of management is the major contributor to success and
productivity.It is the process of determining aims, selecting the course of
action, initiating activities required to transform plans into action, and
evaluating the outcome .Planning involves determining organizational goals
and how to achieve them. It is concerned with implementing the strategic plans
and involves middle and lower management and anticipates possible problems
or changes that may occur in the future and prepares to deal with them Once
strategic planning and management planning are implemented, organizing to
get the job done is next. Organizing is the process of establishing formal

relationships among people and resources in order to reach specific goals and
objectives. The process, according to Marshall (1992), is based on five
organizing principles: unity of command, span of control, delegation of
authority, homogeneous assignment, and flexibility. The organizing process
involves five steps: determining the tasks to be accomplished, subdividing
major tasks into individual activities, assigning specific activities to individuals,
providing necessary resources, and designing the organizational relationships
needed.
Organizing
Once planning are implemented Organizing to get the job done is next.
Organizing is the process of establishing formal relationships among people
and resources in order to reach specific goals and objectives.
The organizing process involves five steps:

Determining the tasks to be accomplished.

Sub dividing major tasks into individual activities.
Assigning specific activities to individuals.
Providing necessary resources and
Designing the organizational relationships needed.
Staffing
A key aspect of managing an adult and extension enterprise is to find the right
people for the right jobs. Much of one's success as a manager is related to
appropriate human resource planning, regardless of whether it is the hiring of
a secretary or an instructor for a particular work-shop. The staffing function
consists of several elements:

How many staff resources, with what backgrounds, and at what cost can be
considered for objectives implementation?
How does one proceed to find the person with the appropriate mix of
education, experience, human relations skills, communications skills, and
motivation power. The process of staff selection involves evaluating
candidates through application forms, curriculum vitae, and interviews and
choosing the best candidate for the specific job responsibility.
One can even have a list of criteria and a score sheet for each individual. Even
then, successful hiring is often a very intuitive act and involves some degree of
risk. These are the few point which we have to kept in our mind.

Q7 In your review evaluate the consistency and consistency of

organisational performance with the organisations strategic plan
Organizational .
As we have seen the ratio of our profit performance planning, performance
monitoring, feedback and coaching is ongoing and supports the creation of the
performance appraisal, which in turn supports processes related to rewards,
learning and development. Performance monitoring, feedback and coaching
creates a separate feedback loop within the larger loop which should take place
more often, allowing for necessary adjustments to performance planning as
conditions dictate. As we have seen that our planning and strategy is working
slowly we have seen that profit is raising the working employees are taking
care of the customer and their demand their service is also become fast the
coordinating of the workers and their planning is working a lot in the business
and their speciality of every day increasing the people to come in the restaurant
and whatever he customer is eating is in his budget so the customer is very
happy and our goal and targets are also achieving and the motivation power of
the workers making a lot of profit in their restaurant

References
http://en.wikipedia.org/wiki/Little_India_%28location
http://en.wikipedia.org/wiki/Risk_management