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ORGANIZATION AND

MANAGEMENT

Management is the act of getting people together to accomplish
desired goals and objectives using available resources efficiently and
effectively. On the other hand, organization is a social unit of people,
systematically structured and managed to meet a need or to pursue
collective goals on a continuing basis.

Combining management or organization it is the process of
planning, organizing, leading, and controlling the efforts of organization
members and resources to achieve stated organization goals.

For the business to be successful, management and organization
are part of the vital factors that must be considered. People who are going
to be part of the business must be handled intelligibly for without them
establishing a business may become impossible.

A. Forms of Ownership
The business "CHEAPSILOG" is a sole proprietorship form of
ownership wherein there is a direct flow of authority from the top down to
subordinate level. The owner will also be the manager as well as the
cashier who will be responsible for the entire operations of the business.

B. Advantages of Sole Proprietorship
1. Easy to establish.
2. The manager who is also the owner will be the one to take the
profits of the business.
3. Authority and decision making is in the sole proprietorship and
discretion of the owner.
4. Easy to manage.
5. Information is easy to relay to the subordinates.

C. Disadvantages of Sole Proprietorship
1. Limited Capital and Financial Resources.
2. The loss will all be shouldered by the owner.
3. Ideas are limited in developing the business.
PROPOSED ORGANIZATIONAL CHART
Chain of Command



PURPOSE OF ORGANIZATIONAL CHART

Chain of command depicts how the flow of authority from top down
to its subordinate is. The owner who is also the manager and cashier will
have to sole power to run the business and also the one who handle the
cash inflows and outflows. Under the manager position there will be two
cooks, two crews which are regular employee and another two crews part
time preferably for working students. Those crews will be responsible for
customer service and cleaning.

 Hiring Procedures
Manager/
Owner/
Cashier
Cook 1 Cook 2
Crew 1 -
Regular
Crew 2 -
Part Time
The business will employ applicants based on hiring
procedures. These applicants must pass these procedures and meet
the qualifications. They must also comply with all the necessary
requirements needed for them to be accepted in the job they are
applying for.
 Aptitude Test
It is necessary to be able to know if the applicant has
necessary knowledge for the job.
 Interview
The applicants will be evaluated by the owner if he is
suitable for the job.
 Requirements
Bio-data, Police Clearance.
 Hired
The applicants hired will start after the orientation.
 Orientation
Those who are going to become employee will be
subject to orientation about the policies of the business and
those that he needs to know about his job and the work
place.

Position: MANAGER

 Duties and Responsibilities:
1. Responsible for the hiring and compensating the workers.
2. Establishment and implementation of business rules, policies and
regulations.
3. Develop marketing strategies for the product such as advertisement
and promotion.
4. Delegating and assigning the duties and responsibilities of the
workers.
5. Training and supervising the workers.
6. Responsible for the management and purchase of tools, materials
and supplies in the production.
7. Responsible for the inventory.
8. Responsible in receiving payment from customer as well as auditing
the income daily.

Position: WORKER – COOK

 Duties and Responsibilities:
1. Cooking all the products of the business.
2. The one in charge for the quality of the products.
3. Preparation and presentation of the product.
4. Flexible duties like washing dishes and serving of food.
5. In-charge in cleanliness of the kitchen.

 Qualifications:
1. Male or female, age 21-28 years old.
2. At least high school graduate.
3. Have experience cooking in a carinderia or any food related
business.
4. Full time worker.
5. Hard working and can work under pressure.


Position: WORKER - REGULAR and PART-TIME CREW

 Duties and Responsibilities:
1. Taking and serving the order of the customer.
2. Responsible for the maintenance and cleanliness of the workplace.
3. Flexible duties like washing dishes.

 Qualifications:
1. Male or female, age 21-25 years old.
2. At least high school graduate.
3. Hard working and can work under pressure.
4. With pleasing personality and know how to manage different types
of persons.
5. Knows how to cook.




SALARIES AND BENEFITS


Position
Salaries (in Peso) Time of
Work

Rest Day
Daily Weekly Monthly
Cook 1 200 1,200 4,800 9am-9pm Sunday
Cook 2 200 1,200 4,800 9am-9pm Sunday
Crew-Regular 100 1,200 4,800 9am-9pm Sunday
Crew-Part Time 100 600 2,400 9am-9pm Sunday


* Salary will be given every Saturday, at the end of working hours.
* 15 minutes grace/preparing period before the operation of the
business.
* 15 minutes break time for lunch and dinner.
* Incentive pay: Christmas Bonus.
* Working Condition: Proper ventilation and good sanitation.
* Part Time Worker: Contractual on a 6 month-basis.


MANAGEMENT POLICIES

 Leadership/Management Style

No leadership style is right or wrong, or best for all situations. The
most effective approach for a particular organization being dependent on;
the skill levels and experience of the members of the organization, the
type of work involved the organizational environment (stable or radically
changing, conservative or adventurous). In practice though, a good leader
tends to find him or herself switching instinctively between styles
according to the people and work they are dealing with.

 General Business Policies

The rules and regulations is a vital part of the business because
those will determine the manner how the workers must work. These will
ensure the efficient and effective operation of the business and that of the
business is organized.



 Rules and Regulations

1. Must be in work place 15 minutes before the working
time.
2. Must be in proper uniform (T-shirt in accordance with the
color coding and any pants).
Color Coding: Monday, Wednesday, Friday – Blue Color Shirt
Tuesday, Thursday, Saturday – Red Color Shirt
3. Hairnet for women and proper haircut for men.
4. Except for an emergency, workers are not allowed to
make or receive personal calls during working hours.
5. Company’s property or supplies will be used only inside
the premises, and no one is allowed to use it for
personal use.
6. Prohibition of disclosure about any information regarding
the operation of the business.
7. Observe cleanliness, orderliness and conservation of
supplies and utilities (electricity and water).
8. Employees should inform the manager at least one day
in advance if he/she will be absent for the assigned duty.



 Penalties
Violation 1
st
Offense

2
nd
Offense

3
rd
Offense

1. Late Reminder Oral/written
reprimand
Considered as
absent
2. Not
maintaining
cleanliness in
the work place

Reminder


Oral/written
reprimand

Suspension for
2 days

3. Absent
without notice/
many absences

Reminder


Oral/written
reprimand

Dismissal

4. Unkind
behavior to
Customer/
Manager

Oral/written
reprimand


Suspension for
2 days



Dismissal

5. Theft/Fraud Dismissal ------ -----
0% 20% 40% 60% 80% 100%
Planning Stage
Canvassing and Purchasing of the Equipment
Renovation
Registration of the Business
Hiring of Employees
Start of Normal Operations
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