FORMAL AND INFORMAL REPORTS

TYPES OF REPORTS

1. ROUTINE REPORTS
a. Representative’s reports on sales visits
b. Manager’s reports
c. Equipment or maintenance report
d. Progress report
e. Safety report
f. Accident report
2. SPECIAL REPORTS
a. Reports written in response to requests for specific
information
b. Reports on a special topic after research and investigation
c. Report regarding a change of policy
d. Market research report

Note:

 The ultimate purpose of any report is to provide the foundation

for decisions to be made in action taken.
 Whatever purpose and length, all reports require skill such as:
the ability to record facts clearly and objectively, the ability to
interpret information and make conclusions, ability present
suggestions for improvement
REYES HOLDINGS (There should be headings)

REPORT ON COMPLAINTS ABOUT POOR SERVICE AND FOOD PROVDED IN THE STAFF
RESTAURANT

TERMS OF REFERENCE (This section should state exactly why the report is being written)

To investigate complaints about poor service and food provided in the staff restaurant and
to make recommendations, as requested by Mr. Ronnel dela Cruz, Administrative Director,
on October 6, 2022.

PROCEDURE (Description of methods used to collect the information)

1. An interview was held with Mrs. Alice Newton, Restaurant Manager, on October 7,
2022.
2. Interviews were held with a cross-section of staff (18) who used the restaurant
between October 7 and 10, 2022.

FINDINGS (This is the longest section of the report. Your through procedure point by point)

1. INTERIVIEW WITH RESTAURANT MANAGERS

a. STAFFING
Mrs. Newton has 3 full-time assistants shifting in a day out of 18 regular
employees.
b. EQUIPMENT
There are still ongoing requests for purchase on equipment such as
microwave oven and rice cooker.

2. INTERVIEW WITH THE STAFF

a. 50% of the staff took lunch during 11am and 12nn. This resulted to large
queues forming at first lunch sitting.
b. Less variety of food are available.

CONCLUSIONS (No new facts must be introduced. State here your inferences/conclusions)

1. The present equipment is insufficient.

2. The selection of meals is not enough.
3. The ratio of staff to each sitting is not balanced.
RECOMMENDATIONS (if requested) (No new facts again. Make suggestions on the basis of
findings and conclusions)

1. Equipment should be provided immediately.

2. Plan for more selections of food that will cater the volume of customers.
3. Early lunch must be done by the staff.

SHIRLY E. REYES (This is the closing section that must be signed and should have date)
Business Admin Officer
Date

Note:
1. This should be factual and impersonal.
2. Third person point of view is used.

Activity:

1. Think of a workplace problem. Make sure of the people concerned about the
problem.
2. Then make a formal report on this.