B120 TMA 01

Topics: Management, Decision making, Strategic management Pages: 3 (932 words) Published: November 28, 2013
To: Patricia Lodge
From: Sue Gill

Part 1(a)
Part (b)
SWOT analysis
Part (c)
Part 2

Part 1 (a)
I have decided to use section 6 of the study session in book 1. From my research of the Lodge Bistro I have found the following problems within the company. 1)An annual meeting at HQ, instead of regular financial reports and audits. As Patricia has given café managers autonomy to manage their bistro, she computerised the financial report system and audit visits have been minimised. Information management’s purpose is to gather information and based on this information decisions are made. 2)Food and service quality standards are falling as are in particular of the East Chem bistro has been in the bottom 10% with poor quality and key standards are not being met. Goods and services are provided to customer requirements as part of operations in the business.

Part (b)

A S.W.O.T analysis for the Lodge Bistro chain.
StrengthsThe lodge nameCustomers preferred the lively interior

All across the chain was identical

Specific standard of cleanliness and maintenance Café managers responsibility to train workers and supervisorsOnce a month a quality audit for each café.

Monthly financial report
WeaknessesEast Chem bistroSlacked a formal structure , rules and regulation

Having a yearly meeting in HQ centred on meeting targets rather than how they are met Tool and Servia are below standardGave autonomy to café managers.

Different managers do different things -
OpportunitiesExpansion or retention of already opened cafeCan increase standards in general especially with East Chem bistro - - ThreatsCafé Rouge, greasy spoon and other food outletsMay possibly have to reduce number of outletsBecause new staff are leaving after being trained. There is pressure on the old staff, the old staff may leave if the pressure gets...
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