Introduction
Exercise 2 – Setting up and designing a new workplace
In Australia, the restaurant and catering industry turns over $9.3 Billion and employs around 217,000 people (Restaurant and Catering Association). The accommodation and food services share of employment in Australia represents 51.2% (Department of Industry, Innovation, Science, Research and Tertiary Education Report 2012) and New South Wales has around 50,000 food businesses which have registered their activities with NSW Health. Additionally, Department of Industry, Innovation, Science, Research and Tertiary Education Report 2012 states that the survival rate of a small business, by employment size between June 2007 to June 2011, is only 59.7%.
The purpose of this report is to provide advice to Vivienne and her brothers on the steps they will need to take to setup, design and fill job positions for their new restaurant.
Description of the Key Facts/Context (FACTS)
The owner’s parents believe children should learn for themselves and while the parents are successful in Chinatown in Sydney there has been no mention of their experience in the business in Newcastle.
All three siblings have completed, or in Vivienne’s case about to complete, degrees in Accounting, Law and Business however none of the siblings has experience in starting up a business or in managing a restaurant or staff. Nor do they have qualifications as a chef or in responsible service of alcohol or accredited tertiary education in hospitality – these persons must be employed.
Further, there appears to be some concept confusion as they want a fine dining experience (excellent food, seafood and Yum cha) but want it to be good value and set in a casual dining Chinese restaurant. This will require defining in the business plan and objectives.
Moreover, there is a requirement for an external environment analysis to