Dear Patricia Lodge‚ I have conducted my report on the Lodge Bistro chain from the information provided using several analysis techniques and you will see my findings/recommendations below. The first technique I used was something we call SWOT‚ which basically stands for strength’s‚ weaknesses‚ opportunities and threats internally/externally within a business (see fig 1.1). I have included two tables below for your comparison‚ one based on the company in early 2000’s and the other 2010 onwards
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Below is a free essay on "B120 Tma02" from Anti Essays‚ your source for free research papers‚ essays‚ and term paper examples. BU130 Working and Learning: Learning Contract Establishing your Learning Objectives My Learning Objective is to improve my prioritisation and planning skills to give me more time to do my work. I have chosen this objective because sometimes I feel overwhelmed with the amount of work I have to do. My approach under these circumstances can be haphazard and I
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B120 TMA01 Part 1 Dear Patricia Lodge‚ In this report‚ as requested‚ I hope to help you understand the current situation‚ of the Lodge Bistro Chain. I believe the issues affecting the business are: staffing problems‚ growing competition‚ inconsistency in the approach of management‚ attracting lower spending customers‚ disagreement between managers and company standards lowering. Part (a) The staffing issue‚ more specifically the high staff turnover‚ is affecting the expenditure of the company
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Assessing a Underachieving Employee B120 An Introduction to Business Studies TMA02 May 2013 Submitted by: Michelle Kenyon Tutor: Maria Assessing a Underachieving Employee Contents Page Part 1 Executive Summary page 3 The problems that arose page 4 The analysis of the problems that arose page 5 A solution to the problems that occurred page 6 Research from the internet page 7 References page 8 Part 2 Tutor group forum page 9 Assessing a Underachieving Employee
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To: Patricia Lodge From: Sue Gill Contents Part 1(a) Part (b) SWOT analysis Part (c) Part 2 Part 1 (a) I have decided to use section 6 of the study session in book 1. From my research of the Lodge Bistro I have found the following problems within the company. 1) An annual meeting at HQ‚ instead of regular financial reports and audits. As Patricia has given café managers autonomy to manage their bistro‚ she computerised the financial report system and audit visits have been
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Ottershaw Branch‚ Zinn’s Burgers and Pizza From Date 29 May 2012 REPORT ON CURRENT PROBLEMS AND POSSIBLE SOLUTIONS AT OTTERSHAW BRANCH OF ZINN’S BURGERS AND PIZZA Contents 1.0 Introduction Page 3 2.0 Analysis and Identified Problems Page 4 - 6 2.1 STEEP Analysis Page 4 2.2 SWOT Analysis Page 5 2.3 Discussion of Identified Problems Page 6 3.0 Recommendations Page 6 4.0 References Page 7
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Contents page Executive summary........................................................................................................................p. 3 Part I Problem description and analysis....................................................................................................p. 3 Recommendations...........................................................................................................................p. 5 Information..............
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concept of holidays and the total outcome of the two companies merging together. They will also be thinking about the bigger picture of profit margins‚ can we apply the same values if both company’s come together etc. 3. Simoon Travel is also internal stakeholder that also has a different clientèle and a different structure. It specializes in cultural tours which this again needs looking at carefully. 4. External stakeholders are the
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Part I Question 1 a.) The income statement‚ also called the profit & loss account (P & L)‚ is used to illustrate a company’s revenues and expenses over a particular period of time. It shows the net profit and/or loss for the given period (the difference between the business’ total income and its total costs). It also allows shareholders to see the performance of the business and if it has made an acceptable profit. An income statement is very useful when assessing the performance of John’s Furniture
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The Lodge Bistro Chain The Lodge Bistro chain started out as something a bit different. This difference has enabled The Lodge to expand and become a successful chain of Bistros. However as time has gone on Bistros and outlets selling food have become more and more common. There are food outlets everywhere‚ all competing for custom and trying to be a little different to their rivals. The format of a French bistro has been replicated by many eating establishments and a large multinational chain
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