Task 11.1. Evaluate the interrelationship between the different processes and functions of the organization1.2. Identify and justify the methodology you would use to map processes to the organizations goals and objectives

1.3. Evaluate the output of the process and the quality gatewaysTask 22.1. Design plans which promote goals and objectives for own area of responsibility2.2. Write objectives, which are specific, measureable, achievable, realistic and time based to align people and other resources in an effective and efficient way2.3. Implement appropriate systems to achieve objectives in the most efficient way, on time, to budget and meeting organizational standards of quality2.4. Carry out work activities meeting the operational plan through effective monitoring and controlTask 33.1. Design systems to manage and monitor quality standards specified by the organization3.2. Demonstrate quality culture to ensure continuous monitoring, evaluation and development of the process3.3. Recommend improvements which align with the organizations objectives and goals and which result in improvements3.4. Report on the wider implications of proposed changes within the organizationTask 44.1. Carry out risk assessments as required by legislation, regulation and organizational requirements ensuring appropriate action is taken4.2. Demonstrate that health and safety regulations and legislation applicable in specific work situations are correctly and effectively applied4.3. Carry out a systematic review of organizational health and safety policies and procedures in the workplaceChapter 1Evaluation of interrelationship between the different processes and functions of the organizationIn the most organizations, there are functional areas within an organization, except the smallest company where each area has their own responsibility and obligation for achieving operational goals to the biggest goals of an organization. For example, there are such a functional areas within an organization as finance, marketing, human resource, general management, product development and operations so on.Many modern organizations are functional and hierarchical; they suffer from isolated departments, poor coordination, and limited lateral communication.Processes deliver a likely resolution. In the wide-ranging of sense, they can be described as collections of tasks and activities that together transform inputs into outputs. Within organizations, these inputs and outputs can be as varied as materials, information, and people. Common examples of processes include new product development, order fulfilment, and customer service but equally legitimate candidates are resource allocation and decision making.1.2. Cheung and Bal ,1998, maintain that a methodology for organizations improvement is really only as good as the tools and techniques that support it. Among the diverse methodologies for both the radical redesign and the incremental improvement of business processes-from now on we will use the term ``organizational process- which have, in recent years, been proposed by both academics and consultants, it is easy to discern the crucial importance of using process mapping techniques.Process mapping consists of constructing a model that shows the relationships between the activities, people, data and objects involved in the production of a specified output. I normally document business processes using the IDEF methodology that was developed in 1994 by the US air force. The reason for favouring IDEF is that it is simply is an accepted industry standard and free the process from arguing about process modelling taxonomies. The methodology used is often of lesser importance than the actual approach used during process modelling. The advantages of using IDEF are that it is a well published standard that customers can get from the internet. The IDEF methodology can be used without any dispute about the methodology used. The methodology is easily assessable and proven as a robust industry standard supported by most process modelling tools.1.3 This type of evaluation is performed while a project is being implemented, with the aim of improving the project design and functioning while in action. An example given in monitoring and evaluating urban development programs, a handbook for program managers and researchers by Michael bamberger, describes a monitoring study that, by way of rapid survey, was able to determine that the amount of credit in a micro credit scheme for artisans in Brazil was too small. The potential beneficiaries were not participating due to the inadequacy of the loan size for their needs. This information was then used to make some important changes in the project. Bamberger defines it as an internal project activity designed to provide constant feedback on the progress of a project, the problems it is facing, and the efficiency with which it is being implemented.An evaluation studies the outcome of a project changes in income, housing quality, benefits distribution, cost-effectiveness with the aim of informing the design of future projects. An example from monitoring and evaluating organizational process for its performance describes an evaluation of a cooperative program in El Salvador that determined that the cooperatives improved the lives of the few families involved but did not have a major impact on overall employment.Bamberger describes evaluation as mainly used to help in the selection and design of future projects. Evaluation studies can assess the extent to which the project produced the intended impacts increases in income, better housing quality, and the distribution of the benefits between different groups, and can evaluate the cost-effectiveness of the project as compared with other optionsChapter 22.1. There is something of a problem in this section in that the word compelling conjures up an image of an awe-inspiring figure that obviously commands respect, has great authority and is blessed with such charisma that individuals automatically follow on. Most managers who know that they also have to lead would probably say Who, me? Yet, strangely, that is what effective managers do. It does not matter what their style is although, as we shall see, the behaviour of a leader is extremely important. In order to explain this further we will look at one of the styles or forms of leadership that we will compare in Section 4. This style is known as transformational leadership. Bass (1985) described this simply. Such leaders and managers motivate staff to do more than originally expected. Bass says they do this by: making staff much more aware of the purpose of the organisation and task outcomes persuading them to put team or organisational interests before their own doing so by convincing teams and individuals to consider their higher-level needs, growth, recognition and achievement.2.2. SMARTER is an acronym, that is, a word composed by joining letters from different words in a phrase or set of words. In this case, a SMARTER goal or objective is:Specific:For example, it's difficult to know what someone should be doing if they are to pursue the goal to "work harder". It's easier to recognize "Write a paper".Measurable:It's difficult to know what the scope of "writing a paper" really is. It's easier to appreciate that effort if the goal is "write a 30-page paper".Acceptable:If I'm to take responsibility for pursuit of a goal, the goal should be acceptable to me. For example, I'm not likely to follow the directions of someone telling me to write a 30-page paper when I also have to five other papers to write. However, if you involve me in setting the goal so I can change my other commitments or modify the goal, I'm much more likely to accept pursuit of the goal as well.Realistic:Even if I do accept responsibility to pursue a goal that is specific and measurable, the goal won't be useful to me or others if, for example, the goal is to "Write a 30-page paper in the next 10 seconds".Time frame:It may mean more to others if I commit to a realistic goal to "Write a 30-page paper in one week". However, it'll mean more to others (particularly if they are planning to help me or guide me to reach the goal) if I specify that I will write one page a day for 30 days, rather than including the possibility that I will write all 30 pages in last day of the 30-day period.2.3. Setting and achieving goals can be very overwhelming if systems arent put in place. A system can take many different forms. It can be a simple post-it reminder or it can be a routine that you follow on a regular basis.The objectives should be achievable and challenging. The organization never set your staff unachievable targets which could be demoralizing for them.The principle behind this is to ensure that people know what the organization is trying to achieve, what their part of the organization must do to meet those aims, and how, as individuals, they are expected to help. This presupposes that organization's programs and methods have been fully considered. If they have not, then it is started by constructing team objectives and asks team members to share in the process, according to Robert Heller.The one thing an MBO system should provide is emphasis, as Andy Grove stated, who ardently practiced MBO at Intel. So, have your objectives precise and keep their number small. Most people disobey this rule, try to focus on everything, and end up with no focus at all.For MBO to be effective, individual managers and leaders must understand the specific objectives of their job and how those objectives fit in with the overall company objectives set by the board of directors. A manager's job should be based on a task to be performed in order to attain the company's objectives... the manager should be directed and controlled by the objectives of performance rather than by his boss, according to Peter Drucker.The managers of the various units or sub-units, or sections of an organization should know not only the objectives of their unit but should also actively participate in setting these objectives and make responsibility for them.The review mechanism enables corporate leaders to measure the performance of their managers, especially in the key result areas: marketing; innovation; human organization; financial resources; physical resources; productivity; social responsibility; and profit requirements.However, in recent years opinion has moved away from the idea of placing managers into a formal, rigid system of objectives.2.4. The operational plan is the third part of your completed strategic plan. It defines how you will operate in practice to implement your action and monitoring plans what your capacity needs are, how you will engage resources, how you will deal with risks, and how you will ensure sustainability of the projects achievements.An operational plan does not normally exist as one single standalone plan; rather the key components are integrated with the other parts of the overall strategic plan.The key components of a complete operational plan include analyses or discussions of: Human and Other Capacity Requirements The human capacity and skills required to implement your project, and your current and potential sources of these resources. Also, other capacity needs required to implement your project (such as internal systems, management structures, engaged partners and Network NOs and POs, and a supportive legal framework). Financial requirements The funding required implementing your project, your current and potential sources of these funds, and your most critical resource and funding gaps. Risk assessment and mitigation strategy What risks exist and how they can be addressed. Estimate of project lifecycle, sustainability, and exit Strategy How long your project will last, when and how you will exit your project (if feasible to do so), and how you will ensure sustainability of your projects achievements.Chapter 33.1. An organisation will benefit from establishing an effective quality management system, QMS. The cornerstone of a quality organisation is the concept of the customer and supplier working together for their mutual benefit. For this to become effective, the customer-supplier interfaces must extend into, and outside of, the organisation, beyond the immediate customers and suppliers.Design and build includes the structure of the quality management system, the process and its implementation. Its design must be led by senior managers to suit the needs of the organisation, and this is ideally done using a framework to lead the thinking. Design of the QMS should come from determining the organisations core processes and well-defined goals and strategies, and be linked to the needs of one or more stakeholders.The process for designing and building the QMS must also be clear, with the quality function playing a key role, but involvement and buy-in to the system must also come from all other functions.3.2. There are many different definitions of corporate culture which is defined as the way people do things around there. The way in which employees behave, think and believe demonstrates the culture that is the personality of the organization. Furthermore, it is the underlying pattern of shared beliefs, behaviours, attitudes and assumptions acquired over time by members within an organization. Therefore, we define the quality culture as it is referred to as the degree awareness, commitment, collective attitude, and behaviour of the organization with respect to quality.In addition to this, it has the following enemies on the organization:For example, It is the best we can de There is not enough time There is not enough money There are not enough people There are not enough people It is not in my budget It is not my responsibility Let someone else worry about it It is too late to change it The customer does not understandThe customer is first and continual improvement is essential to the success. Quality does not take time, but it may save time. In the quality culture environment, a focus is on customer and the quality becomes everyones responsibility. Employees are empowered to do their job. Customer expectations are exceeded and customer gets delighted.Meanwhile, a creative quality culture involves: Pursuit of solving unidentified problems Surprising and delighting customers Goal of customer loyalty instead of satisfaction only- Changes with stability and control- Process focus3.3. The recommendation would be ISO 9001:2000, which requires that an organization use its quality policy, objectives, audit results, data analysis, corrective and preventive actions, and management reviews to continually improve its QMS's effectiveness.Some managers will wonder, no doubt, how much improvement is necessary for minimum compliance. These people are likely to comply by taking simple actions that, while improving their QMS, may have little positive impact on their businesses as a whole. Those who want measurable business results will go beyond the minimum by integrating their improvement activities and focusing on meeting quality and overall business objectives.Fully embracing continual improvement means integrating activities to achieve improvement. These include: Integrating the data on product, process efficiency and effectiveness so that key measures can be reviewed at once Using internal audit results Using simple analytical techniques to determine priorities Benchmarking the performance of important in-house processes against best-in-class organizations Focusing improvement activities on processes that will most benefit the organization and its stakeholdersReal improvement isn't accidental. It requires effort and generally takes place on a project-by-project basis. Recognize that there are two types of improvement: incremental and breakthrough. They have different characteristics, and some of which are described in the table below. At this point, it's helpful to clarify the difference between corrective and preventive actions which are used in the continual improvement process. Corrective action addresses an undesirable situation's cause in order to prevent its recurrence. By contrast, preventive action addresses the probable cause of a potentially undesirable situation.3.4. Change is a constant in both our professional and our private lives. Our children grow up taking for granted such things as powerful personal computers that we could not envision at their ages. The idea that human beings naturally resist change is deeply embedded in our thinking about change. Our language resistance to change), our assumptions, and our mental models about change all seem to imply that something in our natures leads us to resist change. However, it is easy to find examples of human beings, from childhood on through old age, actively seeking out change of all sorts. Human beings do not necessarily resist change automatically; however, many people do resist being changed, i.e., having changes imposed on them.Organizational change normally involves some threat, real or perceived, of personal loss for those involved. This threat may vary from job security to simply the disruption of an established routine. Furthermore, there may be trade-offs between the long and short run. As an individual, I may clearly perceive that a particular proposed change is, in the long run, in my own best interests, and I may be very interested in seeing it happen, yet I may have short-run concerns that lead me to oppose particular aspects of the change or even the entire change project.The rate of change is escalating in virtually all organizations. The pressure is intense on anybody connected with the health-related world to focus time and attention on understanding the forces driving the changing environment and develop or implement the information systems needed to support the altered environment.Chapter 44.1. The Health and Safety Regulations require employers to provide adequate and appropriate equipment, facilities and personnel to ensure their employees receive immediate attention if they are injured or taken ill at work. These Regulations apply to all workplaces including those with less than five employees and to the self-employed. Detailed information can be found in First aid at work.What is adequate and appropriate will depend on the circumstances in the workplace. This includes whether trained first-aiders are needed, what should be included in a first-aid box and if a first-aid room is required. Employers should carry out an assessment of first-aid needs to determine what to provide.The regulations do not place a legal duty on employers to make first-aid provision for non-employees such as the public or children in schools. However, HSE strongly recommends that non-employees are included in an assessment of first-aid needs and that provision is made for them.Employers are required to carry out an assessment of first-aid needs. This involves a consideration of workplace hazards and risks, the size of the organisation and other relevant factors, to determine what first-aid equipment, facilities and personnel should be provided.4.2. The safety and health regulation demonstrates the main legislation in catering where the employer will need to: Assess what and where your main risk are Identify what more needs to be done to control them Plan and organize implementation of these control Monitor and review their effectivenessAnd in order to correctly and effectively apply the laws, the following requirements must be met by the employers:ensure the health and safety of your employees and those such as contractors and customers who might be affected by your activities, so far as reasonably practicable;prepare a statement of safety policy and your organisation and arrangements for achieving the policy written if you employ more than four peopleconsult employees through safety representatives if your workplace is unionised, or employee representatives or directly if it is not unionised;appoint someone competent to assist you with health and safety;assess which workplace risks are significantmake effective arrangements to control these riskscarry out health surveillance where appropriate in catering, for dermatitis or musculoskeletal risks if presentset up emergency procedures including those for temporary workers (in catering these are only likely to be for fire and gas leaksinform and train employees on the risks present and the arrangements in place to control them co-ordinate procedures and work safely with others for catering these are likely to be landlords, maintenance staff and catering engineers.4.3. Monitoring provides the information to let you review activities and decide how to improve performance. Audits, by your own staff or outsiders, complement monitoring activities by looking to see if your policy, organisation and systems are actually achieving the right results. They tell you about the reliability and effectiveness of your systems. It is learning from previous experiences and you should combine the results from measuring performance with information from audits to improve your approach to health and safety management. Review the effectiveness of your health and safety policy, paying particular attention to: The degree of compliance with health and safety performance standards (including legislation) Areas where standards are absent or inadequate; Achievement of stated objectives within given time-scales; Injury, illness and incident data and analyses of immediate and underlying causes, trends and common features.Referencehttp://www.hse.gov.uk/pubns/indg275.pdfhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC61464/Ackoff RL. The management of change and the changes it requires of management. SystPract. 1990 3(5): 427-40.Towers, David. "Human Resource Management essays". Retrieved 2007-10-17

Task 11.1 Evaluate the relationship between the different process and functions of the organisationI am now going to talk about a business for my task. The business that I choose was CafeeastOxford, I am going to talk about the relationship between different processes and functions for the organisation.Process A process is a collection of related tasks introduced in response to an event that achieves a specific result for the customer of the processFunction this is an activity that is natural to or the purpose of a person or a thing.Aims/Goals In my business, the aim and objective of Cafeeast is to become a recognised business, for this to enable as a business we would need to do more advertising so it can attract our customers which subsequently can spread to the wider community. Also the important thing in a business which is to keep customers happy making sure that they are comfort in their zone while they are waiting for their food to be served. Making a good image on a brand name can gather a lot of potential customers to visit the business. The important thing in a business is to make it the best out of all your competitors to sell high quality products such as fresh food fast which will give the urge to customers to come.Structure There are three main types of pyramid organisation structures, functional product and matrix. In a functional organisational structure the company arranges its departments by various like, finance, accounting and marketing.The business I choose is a small business which means the organisation structure that would be suitable for this is pyramid as there are not many managers and staff.+Culture illustrates the accepted norms and values and tradionalbehaviour in a group. The culture of each country has its own beliefs, values and activities.This is a key component in business and has an impact on the strategic direction of business. Culture influences management, decisions and all the business functions. Business culture is related to business ethics and more. A business culture will involve as organisation values, visions and work style. This is also important because this can make or break your business. Company culture grow and change overtime. As employee leaves the company and replacement are hired the company culture will change. If it is a strong culture then it may not change much.Types of functionsThe function that is related to my business are: Taking orders, making coffee, maintain supplier relationship and payroll.In my business these functions are important, in order to run a business you need to make sure that everything is in good condition. All these tasks are individual which means that you cant do both things at once, For example if you are taking orders and making coffee at the same time it will effect one or another in a way.Types of processMarketing This is important in a business because as a manager you should know what people want, what is selling the most and whats not for example if there is a product that is not selling well you need to improve on it or change it for something else that customers would want.Management- As a manager if things arent going right you would need to make it happen for example if the food isnt going out on time or its cold then you will need a good plan to resolve this situation.Cleaning also making sure the business is spotless, everything is cleaned so that customers would feel comfortable to come and sit down. If the place isnt clean enough it will loose a lot of customers and most of them might not want to come back.Overall a process would be taking orders at the front then printing it and sending it to the kitchen. A cooking process would be to see what is on the list and to start preparing the food, but if there is wrong information on the list then the cooking process would go wrong which means the order will cause confusion and not make the food to go out on time.1.2 Justify the methodology to be used to map processes to the organisation goals and objectivesProcess mappingProcess maps are used to help and analyse and understand a process and to aid its improvement or, ultimately, its replacement. The process maps can show* What controls a process* What it produces* What area it covers* Which element makes up the process (BPP learning media, p24)In my assignment I would use SIPOC to map processes to organisational goals because it is a recommendation to my business which shows how it is laid out.Suppliers | input | Process | Output | Customers |Marketing department designs | Arrival of design of the product | Marketing the product | Customers know what you are offering | Families Arab students |This technique will help me to see clearly, the elements of process. Making this process visible will help to reduce costs, improve communication, allocate responsibility and ultimately to meet business goals including more profit. This will also give a good idea for the business because making a map to identify the most efficient way of getting things done. For example it will show you the steps of each process of how things are done which will minimise the amount of costs.1.3 Evaluate the output of the process and the quality gatewaysThe quality gateway has described a process for testing requirements. If they are to be at all useful requirements must be measurable.For my business I am going to choose health and safety and then evaluate the output of the process and the quality gateways.Health and safetyAll workers have right to work in places where risk to their health and safety are properly controlled. Health and safety is about stopping you getting hurt at work or ill through work. Your employers are responsible for your health and safety but you must stop yourself.You must ensure that your employees are kept away from harm so far is reasonable practicable. This means that using knifes must be controlled to ensure people do not suffer cuts.In order to have a nice safe food you must meet all the regulations. For example chopping boards have 4 different types of colours which are green, red, yellow and blue. These colours help you keep track of which cutting boards are for reserved for which types of foods, so that you are less likely to cut lettuce on the same board you just used for prepping raw poultry. For the green chopping board we use vegetable and fruit, red we use raw meat, yellow is used for chicken and blue is used for raw fish and seafood. If all these are used in a correct procedure there would be never any harm to any food in the workplace.Also sinks with hot and cold water should be provided for washing food and equipment. They should be suitable in size and number to meet the requirements of the business.Another health and safety for food is that each container has a label on it saying what is inside and the date use by. This could also stop a lot of harm in food because if the products are out of date it wouldnt look good and can cause a serious harm2.1 design plans which promote goals and objectives for own area of responsibilityIn my business I have goals and objectives that will help me plan for my business. These goals and objective is keep customer happy, maintain high quality and order right amount of delivery. All these goals are important for a business in order to become successful and well known organization.Keeping customers happy Do everything in your power to provide excellent service to your customers on an ongoing basis. Respond quickly and willingly, and be ready to present a special offer or discount with the hope of selling more. Also building trust is between a business and its customers. Keep your customers in the know when it comes down to negative and positive changes to the products and services that affect them.https://blog.kissmetrics.com/true-love-with-customers/Maintain high quality By maintaining a high quality in the business test the product against the product order or have third party to do it for you, but get it done regularity. Also communicate with your supplier making sure the product they send it consistent to keep that quality high. By doing this you should be keeping in contact with your supplier by ringing or e-mail to keep trust. Also ordering from the supplier twice a week would be consistency for the business. This shows that good quality will bring happy customers in order to keep the quality high.Right amount of delivery Making sure every time you order it is the right amount, if you order over your limit and you dont have much date on it to sell the products you will then be losing sales and product which will go to waste which isnt good if you are trying to gain more profit. By doing this check on your products to see how much you have left so you can place an order for your next stock. Also having less waste which would lead you to lower costs and this would be better value for customers.Health and safety When opening a business health and safety is very important. In order to keep customers happy we would need to make sure the business is safe, for example there is no stock out of date that would give customers bad experience, making sure the surface is clean in the kitchen where you put the food. Also using the right equipment for the right food, if you use same equipment for all foods it can cause contamination.2.2 write objectives, which are SMART and time based to align people and other resources in an effective and efficient wayAll businesses need to set objectives, objectives are important they focus organization Businesses that have specific aims are usually successful than those that dont because a business with objective knows what it is trying to achieve.An effective way to set objectives is to follow the well-known SMARTSpecificMeasurableAchievableRealistic andTime scaledA SMART objective for my business would be an average 8/10 on happy sheets by March 2015. This is specific because it is saying that 8/10 will in the survey to see the results. It is also measurable because the customers will give in the surveys and then we will need to calculate all the customer satisfaction form to give us the result. It is also achievable if we stay to the plan because I will show that you can do it. This is realistic and time scaled because it has given a date when the objectives wants to achieve it.2.3 implement good quality systems to achieve your objectives in most efficient way, to budget and meeting organisational standards of qualitySystem A group of separate things working together as the unit, with inputs, some form of processing and outputs. Also to carry out a specific activity, perform a problem or solve a problem.Office systemThe different types of process I am going to go through in order to implement a good quality system to achieve objectives are: policies, procedures, rules and people.Policies Owning and operating a restaurant requires small-business owners to implement several policies their employees must follow to meet health and safety regulations. The basic policies that you must comply with by law. These include rules for pay, work hours, discrimination and medical leave. Also personal hygiene and dress code policies are particular important in restaurant business. It is important to set strict policies related to your uniform standards. Require that employees wear non-slip shoes, especially in the kitchen and other food preparation areas to prevent injuries. This is checked every hour by the manager to see if these rules are have been taken in action.Procedures Restaurants must have written standard procedures for safe food handling. Overall standard procedures cover all aspects of the business, from meeting to taking orders and processing payments. You must also have written procedures for food preparation and service, including cooking, storing and sanitizing.Rules In a restaurant you have to set rules in order for the business to run smoothly. Firstly the important rule is that employees are expected to be clean, wash their hands regularly, and keep hair tied back so it doesnt get into food or drinks. Also you should make sure there is no bad language used in front of customers because it you would not look professional and customers may think that you arent bothered about the business. Another important rule is health and safety which means if you are in the kitchen you cannot play around with the equipment because you can cause injuries and harm. Also the manager takes in action of any rules that are forbidden in the business.Risk mitigationDelivery delay For my business if there is a delivery delay for any reason such a floods, weather and fire, this would cause a big problem toward me and the business, which means that if there is no stock left in the shop there would be a big impact which could lead the shop to close and limit the amount of customers. In order to mitigate this you could ask other businesses around you for the stock you need.Supplier failure Nobody wants a supplier to go out of the business. If a supplier goes out of business it cause a lot of problems for the business is well. To prevent this from happening you can require steady suppliers to update you on a regular basis.Sued for tort In a business if there are any signs of spillages or slippery surface you must show signs of health and safety, making sure that customers can see it clearly. If there is any spillages on the floor and you dont put a sign up to let customers know they can cause a serious injury, which could lead the business to close down because of no awareness around the shop.2.4 carry out work activities meeting the operational plan through effective monitoring and control