1. PRINCIPAL OF BUSINESS
SCHOOL BASED ASSEMENT
Candidate: Sashay Pottinger
Candidate number:

2. Centre number:
Territory: Wolmer’s Girls High School
TABLE OF CONTENTS
Acknowledgment pg 3
Description of Business pg 4
Justification of Location pg 6
Selection of Appropriate Labour pg 7
Sources of Fixed and Working Capital pg 8
Role of the Entrepreneur pg 9
Type of Production pg 11
Quality Control Measures pg 13
Use of Technology pg 14
Linkage pg 15
Potential for Growth pg 16
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3. Government Regulations pg 17
Ethical Issues pg 18
ACKNOWLEDGEMENT
It is in my great desire to thank those who made it possible for
the completion of this assignment. First and for most let thank
my mother, Andrea Braham for providing the materials needed
to complete my assignment. Also I would like to thank my
uncle-in- law, for helping to print my assignment.
Members of my family have been a constant support of
encouragement and support. I would also like to thank my
Business teacher, Mrs Garvey, for giving a basis outline in what
to be done and for teaching each topic in order for me to
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4. understand. Finally, I give God thanks in giving me the strength
and courage to press on, keeping me through the late nights and
finally finding that determination within me throughout this
exercise.
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5. DESCRIPTION OF LOCATION
The name of the Business is Shauntel de` Restaurante. It is
located at 25 Dominica Drive, New Kingston. The name of the
entrepreneur is Sashay Pottinger. She is a graduate of The
University of Technology and has received Master of Business
Administration and Entrepreneurship Bachelors Degree.
The will be involved in Sole Proprietorship.
The business will need a Food Handlers permit to initiate.
My business will engage in providing spectacular meals,
delectable pastries and fulfilling beverages. In addition, the
business will execute delivery to nearby parishes and catering
for parties. Opening hours will be from 8:00 am – 12:00 pm,
Mondays to Saturday.
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6. MISSION STATMENT
Shauntel de` Restaurante will aim to provide nothing but the
best services. The business’ goal will be to let customers feel
secure and satisfied when they enter and leave our restaurant.
The entrepreneur intends to make prices low enough for
customers to afford. His/her targets will consist of being the best
restaurant in the parish. Our objective is to be creative and
explore concerning food types. However, not moving from
traditional practices, by doing this, it will provide customers
with a variation of choices. Most importantly the restaurant will
aspire to provide an atmosphere which suits adults, children and
teenagers. In addition, like all other business, we will endeavour
to make a hundred percent profit by ensuring that customers get
the best services.
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7. JUSTIFICATION OF LOCATION
The location of the business will be at 25 Dominica Drive, New
Kingston. It will be located in the midpoint of New Kingston
which many hang out and business places are situated. This will
ensure that business generate profits.
Reasons for choosing Location:
Close to working institutes
Large amount land space which provides a good amount of
spaces for restaurant, outside dining and parking space for
the customers.
Close to popular hangout spots, hence more customers are
more likely to stop at the restaurant for a meal or snack.
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8. SELECTION OF APPROPRIATE LABOUR
Position Type of Number of Function
Labour Employees
Chef Professional 2 To prepare
sumptuous
meals and
pastries
Waiter Semi-Skilled 3 To serve
customers their
meals
Janitor Skilled 2 To ensure the
business is
hygienic at all
times
Security Skilled 1 To ensure the
safety to the
business
Cashier Skilled 1 To cash the
prices of the
meals purchased
by customers
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9. SOURCES OF FIXED CAPITAL AND WORKING
CAPITAL
Two sources of working capital the business have are:
Money saved from the day to day operations of the
business, which is the selling and delivering of food.
Two sources of fixed capital are:
A loan of 1.5 million from National Commercial
Bank (NCB) using property owned as collateral.
The use $500,000 personal savings in order to buy
machinery and motor vehicles.
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10. ROLE OF THE ENTREPRENUER
The entrepreneur will pay a very important responsibility
in the smooth and running of the business. The
entrepreneur’s role will include:
The entrepreneur will need to always be carefully
planning ahead. This is to make goals clear and actions
the business need to take to achieve those goals.
The entrepreneur will also need to manage specific tasks
in order to attain specific goals. Since there will be
different departments he/she will organize and divide the
work which will help to complete targets quickly.
Furthermore, the entrepreneur will need to ensure that
he/she has staffs that are hard working and competitive
which makes business less likely to have a business.
The entrepreneur’s role will enable him/ her to direct,
improve and ensure employees are trained. As an
entrepreneur he/she should be able to monitor and control
all the aspects of the business from production to service
and quality check.
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11. SHOW THREE FUNCTIONS OF THE
ENTREPRENUER IN THE BUSINESS
The entrepreneur will assume all possible risks of
business which appear due to the option of changes in the
tastes of consumers and new inventions. These risks are
limitless. In other words such risks are known as
uncertainty concerning a loss.
The entrepreneur will be the decision maker of all
activities in the business. He/she makes the decisions in
securing financial resources, decides the development of
market for my services. In addition, the entrepreneur
decides the business’ objectives.
The entrepreneur will have to construct new services,
product, and ideas for my business. As the entrepreneur,
he/she foresees any potential opportunities of making
profit and aims for it.
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12. TYPE OF PRODUCTION
The business will be involved in Tertiary production.
This is where the business will offer services. The
business will provide services such as delivery of the food
that will be provided.
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13. LEVELS OF PRODUCTION
The level of production the business will engage in is
Domestic Production.
This will be predominantly when everything that is
produced is local (in our country). This particular level of
production that will be carried out by the business does
not involve any imports or exports from or to foreign
countries.
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14. QUALITY CONTROL MEASURES
Two examples of quality control measures the business
will carry out are:
The use of deepfreeze. This will ensure that the meat
products are properly stored in order to prevent
spoilage.
Another could be, by keeping an update of products
with expiry dates. The business will ensure that
products are not expired before it is used.
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15. USE OF THE TECHNOLOGY
Two types of technology which will be used in the
business are:
Dishwashing Machines: This will be used to wash the
dishes in one go. This will allow more people to be
preparing food than washing dishes. Also it makes work
easier and it gets the work done faster than the employees
would.
Stove and Oven: This will be used to prepare be used is
Electric, hence the used of lighters or matches will not be
needed.
Deep Freeze: This will be used to stored meat products, in
order to preserve them.
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16. LINKAGE
Forward and Backward linkage that will be in the
business
Backward Linkage Forward Linkage
Meat Factory My Restaurant Customers
(Buys meat from factory) (Cook meat for customers)
The linkage shown above will benefit the business because it is
much cheaper to buy in bulk from the factory. Also to maintain
a farm in order to produce our own meat would be very
expensive. Hence, it is really beneficial because we can get the
meat cheaper in bulks from the meat factory.
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17. POTENTIAL FOR GROWTH
The entrepreneur will reinvest in the development of more
employees. The entrepreneur will also enhance services offered
with the hope of providing a broader base on which to make
available services for the customers.
The entrepreneur will invest strategies which will involve
reconstructing the inside of the restaurant by expanding the
dining area, kitchen and bathrooms. Also he/she get the business
to be a franchise, hence the greater the name and income of the
company will be.
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18. GOVERNMENT REGULATIONS
The entrepreneur will ensure that all employees have a valid
food handler’s permit which must be renewed when required by
the law.
The business must be legally license to operate before it can be
officially opened or carry out any operations. This also consists
of being passed by a Health Inspector. The health inspector has
to check both the hygiene of the environment and the
employees.
These are two regulations that can have impact on the restaurant.
This can either positive or negative. In the case of health
inspection railing more than the period of time given, the
business will be forced to shut down. Also if the inspector
realizes that the food handler’s permit is not up to date the
business will be forced to shut down until it is updated.
However, if the business passed both test the business could be
promoted and that will allowed the business’ name to get
popular.
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19. ETHICAL ISSUES
Ethical issues are merely guidelines or reminders of how
businesses should treat their disposals.
Ethical Issues which are related to production in the business are
transactions between the organization and the environment that
leads to pollution, global warming, increase in water toxicity
and diminishing natural resources.
This will affect the business in a positive. It helps the business to
stay in line with how we deal with our waste.
The way in which the business disposes its waste could cause
pollution and global warming is harmful to our environment.
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