PERFORMANFE CHART

100% 0 0 0 0
90%
80%
70%
60%
50% 100 100 100 100
40%
30%
20%
10%
0%
FIZZA IQRA FARIHA AQSA

Series 1 Series 2 Series 3

INTRODUCTION TO
BUSINESS
LAVENDER BAKERS
LAVENDER
BAKES is a family business now
being run by 3rd generation.
Current year revenue is 850000
located in CENTRAL LAHORE
PAKISTAN. Products include
home made fresh bakery goods
i.e. cookies, bread, cakes, pastries, croissant, even having fresh
juice varieties.
Having opt for best quality over more quantity the business have
gained many loyal and trusted customers. Its moto is
“IT’S SWEETS, IT’S FLUFFY, IT’S DELECIUS”
OWNERS
The bakery is under the name of two sisters MISS FIZZA
ARSHAD and MISS IQRA SALMAN. two of there dear friends
MISS FARIHA AMIN and MISS AQSA MAZHAR have joined
hands to expand the business and have contributes capital in it.
MISS IQRA SALMAN and MISS AQSA MZHAR while being

FARIHA
FIZZA IQRA AMIN
ARSHAD SALMAN AQSA
MAZHAR
professional bakers also helps in management.
PROJECT
A relative of MISS AQSA MAZHAR is getting married and
has placed a big order of 3 tier wedding cake as well as 500 mini
cakes packaged as re-gifts to the guest at the weeding
the time are located for the completion of this order is one week .
OBJECTIVES
The organization follows managemental rules to prepare for
the task. planning, organizing, leading and controlling.

PLANNER FIZZA ARSHAD

ORGANIZER IQRA SALMAN

LEADER FARIHA AMIN

CONTROLLER AQSA MAZHAR

PLANNING
First we need to look into what future course of action needs
to be taken to accomplish a goal. The process of doing so is
known as planning.
There are many types of planning that the business uses to
establish strategies.
Operational ARE MADE HOW THINGS NEED TO
Planning HAPPENS

Strategic ARE MADE WHY THING NEED TO

Planning HAPPENS

Tactical ARE MADE WHAT THING GOING TO

Planning HAPPENS

Contingency ARE MADE WHEN SOMETHING NEED TO

Planning BE CHANGED
Due to the limitation of time we will be using OPERATIONAL
PLANNING to facilitate goal achievement.
Operational planning include advising strategies ob daily basis
until the goal is achieved.
As a planner I need to review the mission and vision of our bakery
as it will be processing through the managemental step to
accomplish goals.
 As a bakery our strength lies in baking while we still lack in
decoration but the thing that steps us behind is time
management the plan that is going to be advise strictly follow
time management as the order was given at last moment .This
order will be our way to enter event planning and bring our
revenue up by 30%.
As goal is establish that is fulfillment of the given order first we will
recognize the process need to be under taken;
 Ordering material
 Batch making
 Baking
 Processing
 Decorating
 Packing
 Delivering
ODERING MATERIAL
Flour,sugar,yest,baking soda,baking
powder,cocopowder,eggs ,milk,
Butter,oil,cake broads,boxes,parchment paper, sprinkles
chocolate bars is to be ordered so that the process can be
started
BATCH MAKING
Batter is to be prepared and separated into batches.
BAKING
Oven and pans need to be prepared for baking process to start
PROCESSING
After baking the goods need to be processed so that they can be
stored for later use
DECORATING
A team needs to handle the cakes as they are decorated
PACKING
Each cake is going to be packed in its own box
DILIVERING
At Last drivers need to take proper caution while dilivering the
goods to the wedding venue

Organizing
Is the process of identifying and grouping the work to be
performed. Organizing includes forming step after planning.
Developing organizational structure and allocating human
resources to ensure that the work is accomplished or not.
GROUP OF PERSONS
There are 12 people that are working together to accomplish the
tasks that are given by the customer.
COMMON OBJECTIVE
The main goal of the firm is to satisfy our customers with great
quality and to fulfill all their requirements.
COOPERATIVE EFFORTS
All the members in the bakery are willing to help each other to
achieve the desired goal.
DYNAMIC ELEMENT
The organization usually keeps two of the worker F and H that are
temporary workers who are usually called in case of emergency
when a regular employee is absent.
COMMUNICATION
After every step is completed, the employees are encouraged to
communicate with their departmental manager.
WORK SPECIALIZATION
Ordering and delivery will be handed over to Miss Fizza Arshad.
Miss Aqsa Mazhar will batch make, Miss Iqra Salman will process
and decorate the goods and Miss Fariha Amin will give a helping
hand in decorating and packing.
DEPARTMENTALIZATION

FIZZA

MANAGER

DILVERING INVENTORY
FARIHA IQRA AQSA
DEPARTMENT DEPARTMENT

BATCH
DECORATING BAKING
/PROCESSING
DEPATMENT DEPARTMENT
DEPARTMENT

CHAIN OF COMMAND
The line of authority is established as the organization is still at a
lower level, having 4 high level managers and 6 employees hired
on a part-time basis to help under each department manager. 2
more professional delivered on a contractual basis are also under
basis employment.
Let the employee be A, B, C, D, E, F, G, H. the employee G and
H being the driver.
 FIZZA

AQSA IQRA G,H

C,D,E FARIHA A.F

RULES AND REGULATION

 Each person will be allocating its own task and will be
responsible for the completion of the task.
 Each employee must act in accordance with organization’s
policies, order, rule, regulation, guidelines et. applicable from
time to time.
 The duty must be performed in good faith and the brief
reporting of the work done in the entire day must be given to
the leader/manager etc.
 A proper register must be maintained for easy tracking and
record keeping.
 The dress code is to be followed strictly. Employees must
wear uniform at the location.
 You are required to be at your appointed workplace and
ready to begin at the appointed starting time.
 Irregular attendance will not be tolerated.
 CONTROLLING
CONTROLLING
The process of monitoring, comparing, and correcting work
performance.
THE PURPOSE OF CONTROL
To ensure that activities are completed in ways that lead to the
accomplishment of organizational goals.

Relationship between planning

Controlling process
• Setting performance standards
• Measuring actual performance
• Comparing actual performance
with standards
• Analyzing deviations
• Taking corrective action
CONTROLLING PROCESS
and Controlling
• Planning provides standard and
controlling check accuracy of
standards
• Planning is prescriptive while
controlling is evaluative
• Both are backward looking
• Both are forward looking

Limitations
Importance • Difficulty in setting quantitative
• Accomplishing organizational standards
goals • Little control on external factors
• Judging accuracy of standards • Resistance from employees
• Efficient use of resources • Costly affair
• Improve employee motivation
• Ensure order and discipline
• Facilitating and coordination.
 MEASURE
PERFRMANCE

SET STANDERD

TAKE CORRECRIVE
ACTION

MEASURE
PERFORMANCE

SET STANDARD:
Standards can be set in both quantitative as well as qualitative
terms. Is is important that standards should be flexible enough to
be modified whenever required. Standards should be SMART as:
S – Simply Expressed
M – Measurable
A – Attainable
R – Reasonable
T – Time bounded
And financial controlling budget allot 500000 and
all the process will solved Ordering Material, Batch Making,
Baking, Processing, Decorating, Packing, Delivering are good.
The order material and baking and delivery are amount used
Estimate 300000. There are two types of standard out-put and in-
put. And order timely give the customer.

MEASURE PERFORMANCE:
Performance should be measured in an objective and reliable
manner. Personal observation and baking the cake sample
checking and all the performance report because all do work
same unit in which standard set are set as this would make their
comparison easier. Ordering material and baking, delivery are
budget used 200000 and the other things are different amount
used And the not order to complete the time one week. Measuring
performance is a vital part of assessing the value of employee
and management activities. Controls enhance physical security
and help minimize workplace disruptions. And the used
measurement tools to actual performance:
 Punctuality
 Quality of work
 Observe personal habits
 Review personal presentation
 Carry out a client survey

COMPARE ACTUAL PERFORMANCE &

STANDARD:
This step involves comparison of actual
performance with the standard. Such comparison will reveal the
deviation between actual and desired performance. If the
performance matches the standards it may be assumed that
everything is under control But difference Standard set ordering
material, baking and delivery are required amount three lac but
measured the actual amount used two lac and time period are not
set the standard.

TAKE CORRECTIVE ACTION:

The final step in the controlling process is
taking corrective action. Standard set the Ordering material and
other thing baking and delivery cost are 300000 required amount
buying product ordering material but the measure actual
performance amount used 200000 and the difference the buying
product and the order prepare timely. Some of the situations

discovered in a controlling process might require corrective action

to save the business, while others might just be a below-standard
performance that needs correcting to improve processes and
bring production back on schedule.

BANKING STATEMENT ORGANIZED:

During the controlling period different banking statement
organized at the end of process to find out the profit gain from this
project or this order.

Types of Control
Feed Forward Control:
At the start of the process we use feed
forward controlling this can be scene when we order extra
material in case of any difficult situation. Control take place before
a work activity is done.

CONCURRENT CONTROL:
Hand-on management supervision during a project for example
cake under baked than need to more bake the cake but the cake
burn than the good part in used to make different cookies. This
control can also be referred to as steering or real-time control.
Thus, this control is associated with adjusting a performance
before any high damage is done. And control the take place
(kitchen) work activity is progress.

FEEDBACK CONTROL:
Any managerial system that is good controls itself in the form of
information feedback. This discloses errors in accomplishing
goals and thereby initiates the proper corrective action. Thus,
feedback is the process that adjusts future actions based on the
information about past performance. Although feedback is done
after the process, it is a very important part of the control process.
Qualitative measures of customer satisfaction.