BUSINESS ENVIRONMENT PROJECT

Project report on the socio-cultural environment and the problems faced by a business organisation.

NAME

: GAURAV PARMAR

DIVISION: SY-A ROLL NO. : 2014 PRN NO. : 09020621081

DATE OF SUBMISSION: 19T JULY 2010 SYMBIOSIS CENTER FOR MANAGEMENT STUDIES !UNDERGRADUATE" SYMBIOSIS INTERNATIONAL UNIVERSITY

).palianand8yahoo.+. $"H% &HA'&!A# PI"( CONTACT PERSON: )'.NAME OF T E ORGANISATION: SADHVI !!DS PV".S A*A*D $)A*A+I*+ DI'%&"!'( CONTACT DETAILS: .in . #"D.. P.'!AD P.2-13455160761 %-)ail Id.co.*%-/00110 "%#.

)D. . A*A*D.# !' "H%I' +..+H"%' )s.S "AS: %ASI%' A*D <. '. I "HA*: "H%) !' )A:I*+ "HIS %*!')!.I"% %*=!>A.SADHVI !!DS PV". P.#%.#D #I:% "! "HA*: )r.%%*A A*A*D !' "H%I' &!!P%'A"I!* A*D PA"I%*&% A*D A) +'A"% . S. #"D A*D HIS DA.AC#NO$LEDGEMENT I 9!.IDA*&%.

etc.etc.usiness has to balance bet?een the aspirations of various interest groups ?ith its o?n achievements.consumersA movement. .institutions. Social environment-It has been accepted that being a part and parcel of societybusiness does have social purpose so as to enjoy social acceptance .social environment of business consists of a ?hole variety cultures .usiness ethics get very much affected by these social movements. b( &ultural and cross cultural environment.stratifications. Sociological environment is a comple@ .beliefs.valuestraditions.PROJECT REPORT INTRODUCTION: SOCIO-CULTURAL ENVIRONMENT Socio-cultural environment may be divided into2 a( Social environment. "here are several social movements ?hich dra? their form and content from the nature of social objectives and constraints.attitudes. or e@ample2 trade union movement. .

&ulture conveys a sense of identity for organisation members.from time to time. 9hen people ?ith different cultural bacBgrounds promote. '5.resulting form of operation of many forces-political. 5. 6. "hus. 52 +.culture of a society is shared by its members and cultural ethos are passed on from generation to generation.5+&.art.usiness systems are a product of beliefs and customs of the society in ?hich they e@ist. In social harmony. .business goals.belief.etc. &ulture determines goods and services. 3%*01.-'* .ecological. &ultural and cross cultural environment-&ulture is understood as that comple@ ?hole ?hich includes Bno?ledge.and so social environment differs from place to place. /.customs and other capabilities. &ulture enhances social system stability. &ulture creates distinctions bet?een one organisation and another./0-/ 012&%.morals. &ulture facilitates the generation of commitment to something nobler that oneAs self interest.it is essential to understand cultural differences across countries.o?n and manage organisations.etc.1-.geographicalhistorical.organisations themselves tend to acCuire distinct cultures. "here are sub-cultures ?ithin culture. &ulture performs four functions2 0.)(6* 3%*01.: I1 4&53)&0*)'051.la?.and habits acCuired by an individual as a member of a society. A''0'%6.** )(. .** is largely determined by their culture. &ulture becomes a liability ?here the shared values are not in agreement ?ith those that ?ill further effectness of the organisation.an end is achieved by different methods and means. C%&'%()& )*+. rom country to country there are differences in profit motivationstyle of negotiations.

"hey ?ere established around 04 years bacB. &ultural opportunities may challenge youth to raise their achievement.8* F)-.?hich they succeeded in.a restaurant at ). %thics concerns morals and philosophy. O(4)10*)'051: T/. #td ?ho also runs "he &harcoal Pit. It is a code of conduct. O(4)10*)'051: S5&%'051 T5 T/. Also Bno?n as job hopping.8* A16 I8+)-' O2 T/. S5-05-C%&'%()& P(53&.etc. It is related to employee morale. *+0(0' 52 -5&&.the employees .liBe that of any other hospitality organiDation.T/.etc. .in the year 0335. S5&%'051* O1 T/. O(4)10*)'051 : A major problem faced by the organisation is that the employees donAt sticB to a particular job for a long time.0( I8+)-' O1 T/.inter and intra-union rivalry. I intervie?ed ?ith the o?ner of Sadhvi foods pvt.6 B9 T/.'oad. "he main priority. E'/0-* is also a very important factor in culture. &ulture should attract better Cuality of citiDens.?as creating a secure demand circle.drives and provide better outlets for their energies. "hese served as a base for the catering and the food processing business ?hich ?as established over the years has a sound clientele.and thereby reducing tendencies to?ards de linCuency.-'070*8 )16 0160706%)&0*8 is also important in culture.+. "he restaurant operates only at nights serving only Indian cuisine ?hile the catering business offers a ?ide variety of cuisines ranging from Indian to &hinese to &ontinental to "hai.usiness justifies its involvement in cultural affairs because of the better Cuality of life in the community. P(53&. It deals ?ith the behaviour of individuals and the standards governing the interrelationship bet?een individuals.

"his is due to the lacB of job securityE employees donAt really have an incentive to continue ?orBing in the company. Due to the ever changing employees there isnAt any constant standard operating procedure. Also the organisation finds it e@tremely tough to focus on various other aspects as it is busy searching and recruiting ne? employees constantly. As todayAs generation ?orBs mainly for money they find it tough to get job satisfaction and taBe up better paying job offers instantly.laDiness on behalf of a fe? employees are just some of the reasons that could be the cause of the problem. "he company could also taBe measures to ?orB to?ards the ?elfare of the employees. Here lies the problem.the Cuantity. "hey are constantly in search for more lucrative job opportunities.etc. "he organisation may not Bno? ?hich department to hold responsible . %mployee orientation ?ould inculcate a sense of loyalty in the employee. "his could be because of the guest not liBing the Cuality of the food. Another problem freCuently faced by the organisation is service related. %fficient training ?ould also ensure that the employees are fed ?ith professional values ?hich ?ill maBe them respect the company and value their contract.the hygiene standards maintained. It is impossible to please everyone and hence it is but obvious that some of the guests are often left displeased ?ith the service provided by the organisation. All these measure ?ill greatly prevent the employees from changing jobs freCuently and maBe them loyal to the company. It ?ould maBe him feel at ease and enjoy his ?orB.poor hygiene standards maintained by the ?aiters or by the Bitchen staff. Proper employee orientation and efficient training can reduce this problem to a great e@tent. Poor coordination amongst the various departments.cross contamination. After all human resources are the most valuable resources for any business organisation. "his greatly hampers the smooth functioning of the organisation.change their jobs pretty freCuently. A lot of time and resources are ?asted in training the ne? employees on such freCuent basis.

e. "his ?ould result in a competent ?orBforce ?orBing in a healthy ?orB environment and thereby giving e@cellent results.e.( be held responsible or should the food F beverage service department $service staff i. or e@ample2 . "his is due to the poor business ethics of the competitors. "he restaurant in order to prevent this from taBing place again and again has started Beeping fortnightly food samples so that just in case some guest accuses them of providing their customers ?ith poor Cuality food products they can provide the authorities ?ith food samples ?hich can be tested. "hese hamper the smooth functioning of the organisation and reflect poorly on the organisation.for the incompetency.a happy and satisfied ?orBforce and an e@cellent reputation for the organisation in the marBet. Again proper training to the employees could greatly mitigate this problem as it ?ould help maBe the employees competent and inculcate team spirit and a good healthy bond bet?een the employees. "his could result in a blame game ?hich may lead to internal conflicts such as inter departmental or interpersonal conflicts.Should the food F beverage production department $the Bitchen staff i. ?aiters. .etc( be held responsible for the hair in the soup. chefs. A prominent one amongst those is that of the competitors posing as guests ?ho have suffered from food poisoning after dining at their restaurant. All these problems hampered the smooth functioning of the organisation and ?ere tacBled ?ith efficient and suitable solutions. "his has resulted in increased profits. etc. "here are several other problems faced by the organisation. "his has tarnished the reputation of the organisation in the past.

Master your semester with Scribd & The New York Times

Special offer for students: Only $4.99/month.

Master your semester with Scribd & The New York Times

Cancel anytime.