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Management Objectives 2

The document outlines management objectives for a new siomai business, including ensuring operational efficiency through streamlined processes, maintaining product quality through rigorous standards, enhancing staff skills with regular training, achieving high customer satisfaction by addressing feedback, controlling costs through supply chain and production optimization, building brand awareness with effective marketing, complying with regulations through adherence to food safety standards, and completing pre-operation objectives like market research, supply chain establishment, recipe development, and infrastructure setup.

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Veronica Apostol
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23 views2 pages

Management Objectives 2

The document outlines management objectives for a new siomai business, including ensuring operational efficiency through streamlined processes, maintaining product quality through rigorous standards, enhancing staff skills with regular training, achieving high customer satisfaction by addressing feedback, controlling costs through supply chain and production optimization, building brand awareness with effective marketing, complying with regulations through adherence to food safety standards, and completing pre-operation objectives like market research, supply chain establishment, recipe development, and infrastructure setup.

Uploaded by

Veronica Apostol
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Management Objectives:

 Operational Efficiency:

 Objective: Ensure smooth and efficient day-to-day operations of the siomai business.
 Key Result: Implement streamlined processes for siomai production, order fulfillment, and
delivery.

 Quality Assurance:

 Objective: Maintain consistent quality in siomai taste, texture, and presentation.


 Key Result: Establish and adhere to rigorous quality control standards in the production process.

 Staff Training and Development:

 Objective: Enhance the skills and knowledge of the culinary and service team.
 Key Result: Conduct regular training sessions on food preparation, customer service, and safety
protocols.

 Customer Satisfaction:

 Objective: Achieve high levels of customer satisfaction and loyalty.


 Key Result: Implement a feedback mechanism and promptly address customer inquiries and
concerns.

 Cost Control:

 Objective: Manage operational costs efficiently to ensure profitability.


 Key Result: Regularly review and optimize supply chain, production, and delivery costs.

 Marketing and Branding:

 Objective: Build brand awareness and create a positive brand image.


 Key Result: Develop and execute effective marketing strategies, leveraging both online and
offline channels.

 Compliance and Regulations:

 Objective: Ensure compliance with local health and safety regulations.


 Key Result: Regularly update and adhere to food safety and sanitation standards.

 Pre-Operating Period Objectives:

Market Research and Analysis:

 Objective: Understand the siomai market and target audience.


 Key Result: Complete a comprehensive market analysis, including competitor research and
consumer preferences.

 Supply Chain Establishment:

 Objective: Secure reliable suppliers for banana blossoms, water spinach, and other ingredients.
 Key Result: Establish partnerships with local farmers and food suppliers for a consistent and
quality supply chain.
 Recipe Development and Testing:

 Objective: Create a unique and appealing siomai recipe using banana blossom and water
spinach.
 Key Result: Conduct thorough testing to ensure the taste, texture, and overall appeal meet
customer expectations.

 Infrastructure Setup:

 Objective: Establish a fully functional kitchen and production facility.


 Key Result: Secure a suitable location, acquire necessary equipment, and obtain required
permits.

 Online Presence and E-commerce Setup:

 Objective: Create an online platform for siomai orders and establish a presence on social media.
 Key Result: Launch a user-friendly website, set up e-commerce capabilities, and create engaging
social media profiles.

 Team Recruitment and Training:

 Objective: Build a competent team for the siomai business.


 Key Result: Recruit and train chefs, kitchen staff, and other essential personnel before the official
launch.

 Marketing and Promotions Planning:

 Objective: Develop a comprehensive marketing and promotions strategy.


 Key Result: Outline a detailed plan for pre-launch marketing activities, including promotions,
events, and collaborations.

 Financial Planning and Budgeting:

 Objective: Establish a realistic budget for the pre-operating period.


 Key Result: Create a financial plan covering expenses related to infrastructure setup, marketing,
and initial operating costs.

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