Unit 21 Small Business Enterprise

Unit 21 Small Business Enterprise 

The unit is for identifying management performance and their impact on small business enterprises. The study would focus on different changes in the performance level. Apart from that, it would also look for development as well as the expansion of this kind of business. Further, it would draw together various related topics and allows learners to identify different plans and business objectives for incorporating proposed organizational changes. It must be ensured that all the discussions would be based on the hospitality sector. In the end, it would enable them to gather skills for improving management and overall business performance for the future aspect.

Learning outcomes
1 Be able to investigate the performance of a selected small business enterprise
The unit would investigate the level of performance within the small enterprises in which business profiles, comparative performance management, business information analysis would be analyzed. In these aspects, the study would focus on different business components, business objectives, external and internal factors, performance measurement, restrictions and constraints on the business operations, comparisons with other similar organizations regarding production, financial, marketing, sales, technology usage, and human resources. Apart from these, learners would get relevant information on different aspects such as marketing and financial information, market research, budget information, and others.

Unit 21 Small Business Enterprise

2 Be able to propose changes to improve management and business performance
From this part, learners can get vital inputs regarding different proposed management changes for improving business performance. For this, it would analyze different ways of overcoming weaknesses, maintaining existing operations, creating new opportunities, and evaluating different management personnel. In these aspects, different problem-solving strategies, different sources and professional advice, use of efficient outsourcing, debt collection, developing business strengths and market share, the significance of good consumer relationships, different areas in the niche market for further expansion, project evaluation, and research techniques would be achieved.

Unit 21 Small Business Enterprise

3 Be able to revise business objectives and plans to incorporate proposed changes
This part would evaluate different business objectives and organized business planning for future incorporation of proposed changes within operations. Within the objectives and planning, the study would analyze different aspects such as objectives structure, assessment of different objectives, developing changes in objectives, and the impact of these changes on the organizational planning. Apart from these, various business plans would be evaluated such as sales and marketing plan, financial plan, other business plans, change budgets, change in planning, forecast preparation, management system plan, evaluation, and monitoring plans for changes and performance measurement plans.

Unit 21 Small Business Enterprise

4 Be able to examine the impact of change management on the operations of the business
In the end, the study would focus on multiple impacts of changes in financial, sales, marketing, job roles, workloads, production methods, and technology usage. Apart from that, it would also be based on monitoring change effects, maintaining systems, recording the change impacts, and revising plans for future development.
Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Be able to investigate the performance of a selected small business enterprise	produce a profile of a selected small business identifying its strengths and weaknesses carry out an analysis of the business using comparative measures of performance
LO2 Be able to propose changes to improve management and business performance	recommend with justification, appropriate actions to overcome the identified weaknesses in the business analyze ways in which existing performance could be maintained and strengthenedrecommend with justification, new areas in which the business could be expanded
LO3 Be able to revise business objectives and plans to incorporate proposed changes	produce an assessment of existing business objectives and plans to revise business plans to incorporate appropriate changes to prepare an action plan to implement the changes
LO4 Be able to examine the impact of change management on the operations of the business	report on the impact of the proposed changes on the business and its personnel plan how the changes will be managed in the business monitor improvements in the performance of the business over a given timescale

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Unit 22 Cellar and Bar Operations Management

Unit 22 Cellar and Bar Operations Management

The unit aims at making the learners understand practical aspects of bar and cellar operations management which are elementary to the licensed retail trade. This would help the learners to understand the techniques of bar and cellar operation management including staffing, safety, and hygiene, operational aspects. This further focuses on the benefits of advanced technology in the bar and cellar operations. This also makes the learners understand the ethical issues that the management faces today with respect to customer and business operations. The learners would also understand the practices within the industry in the context of operations, finances, management, marketing, employment, and regulation.

Unit 22 Cellar and Bar Operations Management

Learning outcomes

1         Understand bar and cellar management techniques
2         Be able to demonstrate bar and cellar management techniques
3         Understand the impact and benefits of technological developments
4         Understand the impacts of ethical issues on bar management techniques

Unit 22 Cellar and Bar Operations Management

LO1 Understand bar and cellar management techniques
In this section, learners would be able to understand different ways to handlebar and cellar management techniques. This would also help them to understand the safety and hygienic aspects of managing the operations. This includes handling caustic solutions with respect to Control of Substance Harmful to Health (COSHH), storing of dry and wet stock. Moreover, hygienic aspects include storing of dry and cold stocks by complying with Hazard Analysis Critical Control Point (HACCP). Maintaining product quality, handling staff issues and understanding business operations would also be enclosed in this section.

Unit 22 Cellar and Bar Operations Management

LO2 Be able to demonstrate bar and cellar management techniques
In this section, the learners would be able to understand the ways to demonstrate the techniques of cellar and bar management. Techniques of cellar management include preparation of cask ales, changing of cask barrels and CO2 cylinders, maintenance and cleaning, reducing wastage and maximizing yields. Apart from this, bar management techniques include drink dispense methods, use of optics, maintaining customer relations, control of cash and stock, and consumption analysis.

Unit 22 Cellar and Bar Operations Management

LO3 Understand the impact and benefits of technological developments
This section helps the learners to acquire knowledge about the benefits and impact of technological developments. This section includes technological developments such as Electronic Point of Sale (EPOS), managing cellar system, MIS, and so on. This also sheds light on the obtained benefits from the technical aspects such as an increase in the speed of service, improvisation in customer care, controlling of stocks, and an increase in efficiency of operations. This further focuses on security systems such as CCTV, dispensing monitoring systems, and so on.

Unit 22 Cellar and Bar Operations Management

LO4 Understand the impacts of ethical issues on bar management techniques
This section helps the learners to acquire an idea regarding the impact of ethical issues in managing bar and cellar techniques. The issues could be prostitution, violence, drugs, under-age drinking, ethical marketing and promotion and special offers. This also focuses on maintaining a relationship through environmental health, trading standards, police, and local authorities.
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Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand bar and cellar management techniques	review health and safety procedures used in the cellar and bar of a given licensed trade outletevaluate the skills required to work in the bar, considering current legal and social constraints discuss the practices and procedures required to implement a system of control evaluate the operational requirements needed to ensure consistent product quality
LO2 Be able to demonstrate bar and cellar management techniques	demonstrate the use of a range of bar equipment demonstrate the use of a range of cellar equipment
LO3 Understand the impact and benefits of technological developments	evaluate technological developments and their impacts and benefits discuss potential technological developments and their likely impact
LO4 Understand the impact of ethical issues on bar management techniques	assess the influence of ethical issues on bar management techniques discuss key relationships of any licensee

Links

This unit can be linked successfully with other units in the licensed trade pathway:

• Unit 15: On-Licensed Trade Management
• Unit 16: Sales Development and Merchandising
• Unit 23: Law for Licensed Premises
• Unit 24: Brewing Science

This unit should be closely linked with:

• Unit 5: Food and Beverage Operations Management
• Unit 31: Food Safety Management

The unit also links to the following Management NVQ units:

• B2: Map the environment in which your organization operates
• B8: Ensure compliance with legal, regulatory, ethical and social requirements
• C1: Encourage innovation in your team
• C2: Encourage innovation in your area of responsibility
• C3: Encourage innovation in your organization
• D1: Develop productive working relationships with colleagues
• D2: Develop productive working relationships with colleagues and stakeholders
• D7: Provide learning opportunities for colleagues
• E4: Promote the use of technology within your organization
• E5: Ensure your own action reduce risks to health and safety
• E6: Ensure health and safety requirements are met in your area of responsibility
• E7: Ensure an effective organizational approach to health and safety
• F7: Support customer service improvements
• F9: Build your organization’s understanding of its market and customers
• F12: Improve organizational performance

Visit At : Unit 21 Small Business Enterprise

Unit 20 Business Health Check

Unit 20 Business Health Check

The unit would be developed for gaining an ideal understanding of the business focuses, skills, and abilities for developing plans and evaluating staff and management skills. From the unit, learners could identify various processes in carrying out a business health check. The study would be based on different techniques and the methods of their application in the business operations for tracking the overall business operational progress as well as amending the direction as per the outside and inside the scenario of any business operation at any period. The unit would also consider the different issues regarding marketing and sales, profitability, turnover, employee and customer satisfaction, service and product quality, and product development. The key aspects of various stakeholders’ interests would be taken into account within the study. It would include the concept of owners, staff, customers, backers or investors, and suppliers.

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Learning outcomes
1 Understand the focuses of the business
In this part, students would get to know about several focuses within the business operations. These focused could be long, medium and short-term, Apart from that, the study would focus on business priorities, successes, strengths, and weaknesses, stakeholder analysis, sources of guidance and advice and potential for the improvement in the overall operation. In this, different external factors would be identified regarding internal, external, threats, opportunities, and resources. Therefore, the study would help them to identify the key focuses of business operations and their implications within the ground applications of strategies.

Unit 20 Business Health Check

2 Be able to develop plans for businesses
Through this unit, learners could investigate how to make plans for the development of business. An ideal review would be done for that and it would include different aspects such as products or services, sales, marketing, finance, and staffing. Apart from that, it would also analyze several types of organizational performance, the image of the business, and record keeping. Business planning would be related to different functions like effective forecasting in productivity, service quality, sales and marketing, design, financial management, management and staff roles, monitoring performance, business laws, and legislation, risk assessment, action planning, and information handling.

Unit 20 Business Health Check

3 Be able to evaluate and develop skills of management and staff
At the ending part of the unit, students would learn how to analyze and develop internal skills as per the context of management and staff. The proper evaluation would be done in the unit in which performance monitoring, operational skills, and technical abilities, effects of recent performance on the operation, assessment of setting targets, and other information. Different development and planning could be evaluated for assessing the needs of skills, setting targets, linking skill targets to the operation targets, and pricing training and advice. Different operational support and advice like personal contracts, fees, networks, and various limitations could be achieved.
Learning outcomes and assessment criteria

Unit 20 Business Health Check

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand the focuses of the business	analyze the objectives of the business explain factors that impact on the business determine potential improvements to the business organization and/or operation
LO2 Be able to develop plans for businesses	review the effectiveness of the business development plans to improve the business, justifying their value
LO3 Be able to evaluate and develop skills of management and staff	evaluate the current skills of management and staff device and justify plans for the development of skills for management and staff

Visit At : Unit 19 External Business Environment

Unit 19 External Business Environment

Unit 19 External Business Environment

The study is to identify different key external factors, which affect strategic and operational development in commercial organizations. It would focus on services and other business operations like catering and hospitality, leisure and sport, and the tourism sector. It further enables learners to understand the most influencing factors on business operations. It would cover wider ranges of external elements such as social-cultural and economic changes, political and legal issues, and statutory requirements for the establishment of operations. Furthermore, the study can be helpful for learners to identify various aspects of factors’ impacts within the decision-making process for developing business communication and operation largely.

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Learning outcomes
1 Understand the impact of socio-economic change on the development of commercial organizations in a business and services industry context
From this unit, different socio-economic changes on the growth of commercial organizations would be evaluated. For that, various things must be focused on by learners. These aspects include the operational structure of the UK economy, government and economic policies, wealth, income, occupational and employment distribution, social structure, demographic trends as per the industry context. In these, students would have ideal understandings about the market structure, competitive analysis, oligopoly, monopoly and duopoly, national and local factors, aim and effects of employment policies, inflation, business structure, employment profiles, and different patterns of demand, demographic variation, and labor turnover as per the context of hospitality and travel industry.
2 Understand the effect of legal and political environments on business and service industries
Through the discussion, learners could understand different political and legal environments on services and other business sectors. In this, different government and legal structures, controllable areas, authority limits, government power affecting UK business, EU history, and its roles, relationships with the local and national government, and direct or indirect impacts of the EU on the businesses would be identified. Apart from these, the study would focus on the types of political influence, the influence of pressure groups on the government, local and national issues, UK legislations, different systems from England and Scotland, Legal system structures, the legislative process, and their implications on the operations.
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3 Understand the statutory requirements for establishing and developing a business and services operation
Besides the above discussion, learners can be able to understand different statutory requirements for developing and organizing service and business operations. This part of the unit would be based on various operations such as services, registered organizations, and others. Different types like private ownership, companies, partnership, private, public, limited by guarantee and shares, unlimited companies, and other business concepts. Apart from that, the study would have relied on other aspects such as the formation of registered organizations, structures, dissolution, statutory declaration, lists, control, and responsibilities such as directors, agents executives, and their voting rights.
Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand the impact of socio-economic change on the development of commercial organizations in a business and services industry context	discuss the structure and operation of the UK economy analyze current government economic policy and its effect on business and services industries discuss income, wealth, employment and occupational distribution in relation to the provision of business and services operationsassess the demographic trends that influence employment patterns in business and services industries analyze the social structures of people employed in business and services industries
LO2 Understand the effect of legal and political environments on business and service industries	discuss the structure, operation and influence of local government evaluate the role and influence of the EU, and its impact on business and services industries assess the role of pressure groups and their political influence in relation to national and local issues analyze the legal framework within the UK, identifying the main differences between the English and Scottish systems evaluate the legislative process as it affects business and services industries at both local and national level
LO3 Understand the statutory requirements for establishing and developing a business and services operation	assess the different types and characteristics of the business that operate within the business and services sector discuss the legal processes necessary for formation and dissolution of a registered company analyze the structure and processes which determine the responsibilities and control within a registered company

LINKS

This unit can be linked with a number of units, including:

• Unit 3: Customer Service
• Unit 18: Facilities Operations and Management.

Unit 19 External Business Environment