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Final paper

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The stock control supervisor will provide relevant data from the procurement department that will form a basis for identifying the effective stock taking the approach and its significance to the cafe. Stock control supervisor supervises and participates in the performance of manual and clerical stock taking duties that relate to ordering, receiving and inspecting supplies, that is, storekeeping operation. He will provide data and information on stock taking processes previously used, their importance or limitations, and the techniques used in the inspection of food supplies, kitchen equipment, and materials.

This information is important in providing a foundation for determining the effective stock taking procedure I will adapt and implement (McIntyre, 1977). The aspect of budgeting will rely on the cafe’s finance manager who is vested with the responsibility for knowing how much the product is expected to cost and how much revenue it is expected to earn. The finance manager will provide the data in the previous financial years’ budgets. This budget contains specific dollar amounts for allowable expenditures on each cafe’s function. Significantly, the budgets will allow planning for future expenditure in addition to the amount of sales required to generate capital for funding the budget.

The past budget performance of Ocean Beach Cafe will assist me to adjust the future expenditure since historical budgets provide an outline of an understanding of how the business are spending. The marketing manager has a good knowledge of the customers and their demands. He creates an accurate picture using the resources available to the firm by developing an effective marketing plan. The manager is also responsible for establishing customer relationship management, the process of communicating with customers in the entire purchasing process stages.

The marketing plan will provide direction for all relevant members of the restaurant and should be referred to and updated throughout the financial year. Furthermore, the marketing plan provides a structured approach that forces the marketing manager to consider all the restaurant’s aspects of the planning process. Involving the payroll supervisor in the process will enable me to obtain the relevant data on labor costs (McIntyre, 1977). A budget refers to an allocation of money basically for a certain purpose. The budget will be developed bottom but as a

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