LEVELS

>>OPERATIONAL LEVEL Restaurant operations 1. There will be an increase in workload (due to increase in no of footfalls). How to handle this? 2. Codes for new product. 3. Material offloading and onloading

Human resourcing 1.How are the working hours per employee altered? 2. How many Extra workforce will be required for handling

Consumers? Supply chain? Accounting? Training and development?

Marketing 1. How to maintain sales record? 2. Strategies for advertisement at the center? 3. In how many ways the breakfast menu can be promoted at operational level?

Accounting 1.How to handle the extra workload in cash management? 2.How to handle the funds flow management? 3.How to adjust the payrolls of the employees?

KNOWLEDGE LEVEL 1. Human Resources : a. What training is required to be provided to the staff ? b. How will the training time be balanced with the regular work? c. Is it required to employ more staff because of the increased time lines? d. Are there any extra shifts? e. what will be the new salary structure? 2. Accounting : a.How and when the payment need to be done? b. How much increase in sales can be expected? c. What could be the expenses for the new menu items packaging and materials?

3. Restaurant Operations : a. What all suppliers will need to be contacted for the new menu? b. What could be the raw materials required for the new menu? c. What breakfast items are desired d. What different items can be offered e. What ingredients are needed f. How much time is available for breakfast preparation 4. Marketing/Promotions : a. What value is to be conveyed to public b.What wil be the availability of breakfast menu (locations) c.To whom is it to be communicated (target customers)

TACTICAL LEVEL 1. Marketing: a. How do we find leads, or how do they find out about us? b. what should be the method and parameters for market research? c. How do we turn prospects into customers, or the Sale? d. How do we re-offer our services to happy customers? e. How do we track Feedback system?

2. HR: a. How much extra manpower will be required? b. How to do Optimum man power utilization? c. Work allocation at the knowledge level?

3. Accounting: a. What should be the approximate budget for the breakfast meal proposition? b. How to allocate funding for every operation involved? c. How much to spend on training given to employees?

4. Restaurant Operations: a. How to procure the best raw materials? b. Analyse and approve the suggestions made by Operational level? c. Make or buy decisions.

STRATEGIC LEVEL The functions and the questions related to the Strategic Level are: 1. 5 year sales trend forecasting a. What is the sales estimate i.e. rate of increase/decrease of sales within the next five years? b. What strategy should be followed to increase the sales of the product/service? c. Do we need to scrap any product/service or start some new product/service looking at the sales figures? 2. 5 year operating plan a. According to the sales estimate, is the present infrastructure capable of catering the demands for the next five years? b. What modernization/modification of machinery being used is necessary to improve the operations of the company? c. Will we able to carry out the modernization within the budget limit allotted to us? 3. 5 year budget forecasting a. According to the sales and operations forecast, what budget should be allocated for the smooth functioning of the organisation? b. As per the needs of the operations for modernisation, what is the budget that can be allotted to the same? c. What would the cost of starting a new product/service be and how much fund shall we allot for the same? d. What should the profit % be in every product/service being offered? 4. Personnel planning a. What is the staff requirement at various levels? b. In case of rise in sales will the current strength be able to cope with the workload? c. If we are introducing a new product/service, is there a necessity of increasing the staff strength