This chapter presents the management and organization evaluation which composes of the form of business organization, organizational structure, personnel qualification, personnel duties and responsibilities and personnel salary structure. 3. 1 Form of Business Organization The company operates as a small scale single proprietorship and is manned primarily by 20 regular employees. Contractual staff is hired depending on the volume of demand for products manufactured. The plant operates on a single shift, that is, 8 hours a day. The owner is the president of the company.
It is in the form of sole or single proprietorship because they tend to be a small-typed business. The owner is the only liable to all the profits, absorb all losses and is solely responsible for all debts of the business. 3. 2 organizational structure (Chart) The business’ organizational structure shows the designations and the line of authority of the people involved in the business activities which are ranked according to its level of responsibilities. Figure 1 Organizational Structure Figure 1 shows the organizational structure of the company. This includes the individuals who are responsible in the operation and activities of the center.
The organizational structure will help in making the flow of authority and responsibilities be put in an orderly manner. 3. 3 Personnel Qualification Personnel qualifications refer to the specific qualification that each of the employees should obtain in order to perform the duties and responsibilities assigned to them at their best extent. President/Owner Must be a graduate of Bachelors degree in any Management courses. Must have at least 5 years and above experience in managerial positions. Mentally and physically fit. Flexible, responsible, have a leadership skills, vibrant, and open-minded Male or Female
Business Plan for the European style cafe Venice. Snapshot: [put you name here] company will open a European style cafe Venice in an attempt to serve healthy European and American contemporary style food. The cafe will be located in in Hoboken, a park of a small city in NJ, 15min from Manhattan, NY. Mission Statement The company's goal is to have versatile success in the cafe business. Our major ...
Managers(General and Operation) Must be a graduate of Bachelors degree in any Management courses, have managerial skills, good communication and interpersonal skills. Flexible, creative, vibrant, trustworthy and responsible. Must have at least 3 years experience in managerial positions. Mentally and physically fit. Supervisor Must be graduate of any agricultural course Working with diverse individuals and groups Male or Female Quality Assurance/Control Male or Female. Must be a Graduate in Quality Control/Assurance. Have at least 3 years work experience. Responsible, flexible and trustworthy. GMP-In Charge
Must be flexible, strong and responsible. Physically fit. At least has a work experience in good manufacturing practices. Has undergone practical training in personnel hygiene. Procurement Officer Male or Female. Responsible for handling raw materials. Physically fit. Have at least 3 years work experience Technician(Grading) – Must be electronic graduates of two or four-year course. – Flexible and knows how to perform electronic machines and troubleshoot electronic problems. Processing Personnel Must be flexible, strong and healthy. At least has an experienced in the processing foods. Sanitation Crew
High School graduate with at least 3 years work experience in fish processing activities. Has undergone the practical training on plant sanitation and personnel hygiene. This will be give the personnel information, the points for consideration and the reasons on violations which may be committed beyond the control of every human in work. This also serves as basis for the performance of the personnel. 3. 4 Personnel Duties and Responsibilities Personnel duties and responsibilities refer to the job description of each employee in the entire organization in order to prevent conflict of duties and responsibilities between employees and employer.
Have you ever had the quality controversy in purchasing a machinery, such as bean processing equipment? What caused it and what did you solve it? There are more and more bean processing equipment manufacturers and market demands for bean processing equipment. It’s normal if there have some bean processing equipment quality dispute. The key point is how to solve bean processing equipment quality ...
It contributes to the flow of business smooth and manageable. PRESIDENTHeads the general policy and operation of the entire Company and appoints responsibilities to all employees. GENERAL MANAGERDirectly handles the long term and daily achievement of the Company and handles financial concern of the company. OPERATION MANAGERShares the responsibilities in implementing the HACCP system and SSOP requirements. Responsible for the supervision of the processing operation, requisition and availability of supplies and materials.
SUPERVISOR Supervises the overall operation and sanitary and hygienic maintenance of the company’s fish processing facility and equipment such as machineries, fish processing equipment cold storage and freezers including maintenance of plant premises; Reports on status on operations of equipment and recommends measures to maintain such in good operating conditions QUALITY ASSURANCE/CONTROLThe overall supervision of the HACCP system is one of the Top most responsibilities. Spearheads the consistent safety controls in microbiological and chemical analysis of the product, quality-related activities and product development.
Conduct HACCP internal audit and supervision of the QC Inspectors and processing personnel daily management and delegation of responsibilities, training and setting the fulfillment of HACCP concern and overall quality systems. Reports directly to the General manager and President. GMP-IN CHARGEResponsible for the cleanliness of the facility, the personnel equipment and the product. PROCUREMENT OFFICERResponsible in obtaining the raw materials in accordance to the HACCP system. Oversees the classifiers and buyers to ensure buying of good quality fish. GRADING TECHNICIANResponsible for classifying the fish quality.
PROCESSING PERSONNEL Responsible for processing the fish. SANITATION STAFF Responsible for cleaning and maintenance of the sanitary condition of the plant facilities and work areas. Maintains the implementation of the company’s plant sanitation and hygiene controls. Reports to the Engineering and Maintenance Supervisor on the status of the hygiene and sanitary condition of the plant premises and processing areas. Ensures that the sanitary and hygienic condition of the plant premises, equipment and utensils and processing areas area properly maintained. 3. 5 Personnel Salary Structure
Quality control comes in many forms. For some it is following a specific philosophy, such as those developed by Demming or Juran. For others it is achieving a specific degree of merit as that established by the Malcolm Baldridge Awards, or International Standard Organizations (ISO). However, the petroleum industry as a whole has compromised, shifted, and remained adaptable to an ever-changing ...
This structure shows the amount of salaries the employees would receive every month end based on the minimum wage approved by the Labor Code of the Philippines and the hourly-based wages to be approved by the management of this proposed venture. The PhilHealth, Social Security System and Pag-ibig Fund contributions are automatically deducted from the monthly gross salary of each employee as benefits or contributions with corresponding employee and employer shares. Table 1 Salary Structure Table 1 shows the salary and wage of each employee with their corresponding share in mandated benefits.