Industry Project for Sole Trading Company -myassignmenthelp.com

Question: Discuss about theIndustry Project for Sole Trading Company. Answer: Introduction The purpose of preparing the reflective journal is to identify the structure of the organization, determine the skills and experiences that have been achieved by me during the critical learning phase. I have chosen the sole trading company, because it is much easier to determine how the company manages its human resources and how work has been organized within the organization. The company that has been chosen here as the case study is Simply Indian Restaurant in New Zealand (Simplyindian.co.nz, 2017). Host organization/ Industry Client The Simply Indian restaurant offers great quality fish curry, lamb corma and other Indian snacks and sweet items that can fulfill the tastes and preferences of customers easily. One of the major issues that was faced by the restaurant was lack of management and control of costs of operations and processes. This deteriorated the profit level of the company largely too. The company has a sole trading structure and because of this, it has been easy to set up and the starts up costs were quite low as well (Arends, 2014). The business processes are controlled with much ease and the profit is not shared with anyone. The organization is located at 225 High Street, Lower Hutt central 5010, Wellington in New Zealand. The company has 50 -60 staffs in total who have been employed within the organization and provides fine dining experience to the customers. The work is managed within the organization by keeping the workers motivated and encouraged to deliver high quality dining experience through providing good quality food and discreet services. It also hosts private and corporate parties and events to attract more customers and enhance the profit level too (Howarth Fredericks, 2012). Situation reflection Introduction I have managed to obtain a lot of skills and experiences based on critical learning about how to handle the customers and ensure that good quality and proper services are delivered to them for keeping them satisfied. I have been interacting with the customers at the cooperative education organization for determining who have been unsatisfied with the kinds of services and products delivered by the Simply Indian restaurant in New Zealand. Few of the customers have dietary issues like allergies for certain food items or ingredients used to prepare the dish. One such customer expressed concern and sense of dissatisfaction with the quality of food items by showing aggressive behaviors towards the hotel staffs (Kirkwood Price, 2014). There was also a situation when a group of customers entered the restaurant just few minutes before its closure and ordered the food items available in the menu that might take the longest time for preparation. I have obtained relevant knowledge and skills t o connect with the customers and make sure that they are handled responsibly to create positive brand name and image. Collaboration of employees and by combining charm, psychology, communication skills and impartial mediation can help in delivering the best quality services and even motivate the employees to perform to their potential. One of the challenges with the organizational culture was the inability to involve all the team members and make people informed about its culture (Kolb , 2014). First critical learning experience From my educational experience at the cooperative education organisation, I have learned to maintain consistency while managing a good organizational culture. It is not only essential for promoting good communication, but will also enhance my personal skills to handle the customers properly. The messages delivered to the customers at the restaurant must be clear, precise and consistent for making people know what are being sold and can keep them satisfied. I need to create a good culture that can allow the staffs to communicate with each other and work as a team for delivering the best quality services to people (Nosich, 2012). Second critical learning experience I have gathered experiences to enhance the brand image and for a new Indian restaurant that has been established in New Zealand, it is important to improve the brand image and identity. From my experiences, I have learned that social media is an essential aspect to create successful business nowadays. The involvement of social networking websites can grab attention of customers and generate good traffic, furthermore create brand awareness among the people (Schn, 2015). Third critical learning experience My third learning experience was based on the utilization of resources and inventories to increase the level of profit for Simply Indian restaurant in New Zealand. It is always important to manage the needs of suppliers and conduct a food and beverage inventory to ensure that all the resources are available properly and good quality food items are prepared to keep customers satisfied and maximize the level of profit. I have also obtained relevant leadership skills to organize the staffs by considering the views and opinions of the workers and make strategic decisions aligned with the organizational goals and objectives (Simplyindian.co.nz, 2017). Personal growth While being a part of the cooperative education organization, I have obtained necessary skills related to the various aspects of leadership, critical thinking and ability to handle challenging situations and customers who can create issues for the organization. These skills have improved my knowledge and experience to progress in my career and become successful in my personal and professional life too. Reflections on feedback from academic supervisor By obtaining the responses and feedbacks of the supervisor, I have understood how my performance has been at the present and how it will help in progressing in the career with ease. The verbal and written feedbacks have further helped in analyzing the various areas of weaknesses like an issue faced while doing the referencing in APA style (Tracey Baaki, 2014). I searched for the literature review section and obtained relevant knowledge and skills to do the in texting and referencing by putting commas and initials in the right place too. Correct referencing would help in finding related information by searching with the author name and obtain important data and information regarding the same. Future Career Direction and Preparation for future My experiences within the cooperative education organization have helped me to progress in my career and even determine my roles and responsibilities easily. I was not satisfied with the kinds of customers services while working as a Sales and marketing manager. This is why, I focused more on conducting market research to manage various surveys and ensure collection and analysis of data to determine the market conditions. This would also help me to analyse the current market scenario in New Zealand and deliver products according to their needs and requirements at Simply Indian (Arends, 2014). I require additional training to strengthen my skills in the field of marketing research, because my statistical knowledge is poor and it needs proper information to work on the statistics course and furthermore improve my ability to analyze data with ease. This would fulfill my personal development requirements and allow me to progress in my future career efficienctly (Howarth Fredericks, 2012). Work Ready Curriculum Vitae Name: . Address: Contact: Career objectives To perform to my potential by undertaking initiatives, remain creative and dynamic in job. Special skills Leadership skills, management skills, operations skills Professional experience Name of organization: New Zealand Association for Cooperative Education Duration of work: November 2014 to present Position: Studied about workplace integrated learning and studying various leadership and management skills to handle situations at Simply Indian. The skills that I have obtained will help me to achieve the requirements for progressing in my career and work as an efficient leader at Simply Indian for delivering the best quality services to customers. References Arends, R. (2014). Learning to teach. McGraw-Hill Higher Education. Howarth, R., Fredericks, J. (2012). Sustainable SME practice: A reflection on supply-chain environmental management intervention. Management of Environmental Quality: An International Journal, 23(6), 673-685. Kirkwood, A., Price, L. (2014). Technology-enhanced learning and teaching in higher education: what is enhancedand how do we know? A critical literature review. Learning, media and technology, 39(1), 6-36. Kolb, D. A. (2014). Experiential learning: Experience as the source of learning and development. FT press. Nosich, G. M. (2012). Learning to think things through: A guide to critical thinking across the curriculum. Schn, D. W. (2015). Teaching artistry through reflection-in-action. Simplyindian.co.nz. (2017). Simplyindian.co.nz. Retrieved 11 October 2017, from https://www.simplyindian.co.nz/ Tracey, M. W., Baaki, J. (2014). Design, designers, and reflection-in-action. In Design in educational technology (pp. 1-13). Springer International Publishing.