TABLE OF CONTENTTITLE PAGEAcknowledgement IIntroduction IIDescription of BusinessIIIJustification of Location IVSelection of Appropriate Labour VSources of Fixed Capital and Working Capital VIRoles of Entrepreneur VIITypes of Production VIIILevel of Production IXQuality Control Measures XUse of Technology XIPotential for Growth XIILinkages XIIIGovernment Regulations XIVEthical Issues XVBibliography XVIAppendices XVI-

DESCRIPTION OF BUSINESSThis type of business will be a partnership organization, reason being because it is relatively easy and inexpensive to start and maintain. Analains Seafood Restaurant will provide various types of meals such as: curried lobster, fried shrimp, grilled fish, chilly grilled shrimp, steamed fish and fried fish served with white rice or pumpkin rice with a side dish of potato salad. Appetizers will be included in these meals. Entertainment will be provided by special guest artists while you enjoy your delicious meal. The opening hours of this restaurant will be from 9am 11pm. The main goal of this restaurant is to earn and profit and to provide excellent quality food, service and cleanliness to customers. Our mission statement is to sell delicious and remarkable food which will meet the highest standard of quality, freshness and seasonality and combines both modern-creative and traditional styles of cooking. To consistently provide our customers with impeccable service by demonstrating warmth, graciousness, professionalism, and integrity in our work. To have every customer who comes through our doors leave impressed and be excited to come back again. To provide all who work with us a friendly, co-operative and rewarding environment which encourages long-term satisfaction and growth of business.

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JUSTIFICATION OF LOCATIONThe location of this restaurant will be 51 Knutsford Boulevard, Kingston 5. Our telephone number will be (876) 960-9162. Reasons for choosing this location are the target marketing, parking availability and closeness to raw material.Target marketing this aids to make promotions, pricing and distribution of products and services. Our target marketing is a much more affordable, efficient and effective way to reach potential customers and generate our business. Parking Availability this will appeal to a spacious area owed or rented by this restaurant that will allow customers to gain access to parking spaces while they dine in the restaurant.Closeness to raw material - this will minimize the cost of transportation instead of travelling a distance to purchase the materials. Also having closeness god per unit will decrease therefore profits increase.

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SELECTION OF APPROPRIATE LABOURThe type of labour necessary is semi-skilled. Semi-skilled workers are people who are able to work with adequate supervision. They have enough mastery of the task at hand to not have to be supervised constantly. A large amount of workers will be employed, these will include: a head chef, chefs, receptionists, janitors, dishwashers, and waiters.Head Chef - The duty and responsibility of the head chef is to make sure that the food prepared by the employees are prepared properly and on time to be distributed to the customers. He is the head of the kitchen and in charge of all the activities that take place in it.Chefs the duty and responsibility of the chef is to preparing the meals for the customers. Receptionist the duty and responsibility of the receptionist is to ill be the employee take an administrative position collecting payments from the customers through the waiting staff. The work is usually performed in a waiting area such as an office desk. The dishwasher will be the person who washes the dishes in the restaurant.Dishwasher the duty and responsibility of the dishwasher is to wash the dishes in the kitchen. Waitresses and waiters the duty and responsibility of the waitresses and waiters are to set the table. deliver the food t the customers and ensure that they are satisfied with the food. Janitors- duty and responsibility of ht janitors is to mop the floors and ensure that the place is ready for the customers. ORGANIZATIONAL CHART SOURCES OF FIXED CAPITAL AND WORKING CAPITAL The business can obtain its purchases of fixed capital assets from the aptly named capital market, where loans are given on a long-term basis. Funding will also be obtained from bank loans, the selling of shares, the issuing if debentures, bonds and other promissory notes. Examples of purchases are: buildings, equipment, vehicles etc.The business can obtain working capital from banks, factoring or loans, also from funds from family. Example of working capital is money that is able to be used. It can be liquid cash in a bank account or credit that you can draw as needed.After tabulating the purchases, the business will need a total sum of $3.3 million dollars to cover most of its present and future expenses. We will ask for loan of 2 million dollars from the bank of Sagicor, we will also issue out 30 shares valuing $70,000 each to potential buyers. The remaining funds needed will be contributed from to the business from the owners account and from family members willing to support.The building, equipment and company vehicles, from estimation will cost at least 2.2 million dollars and the remaining will be used as working capital.

VIROLE OF ENTREPRENEURThe role of the entrepreneur in this restaurant is to undertake the risk of the investment to create and market a good or service for financial gains. It is also the role of the entrepreneur to make the right decisions concerning employment.Planning This is the first step in setting up an enterprise. The planning process involves: Scanning for the best suitable idea Selection of the product line Determining the type of business organization (individual or partnership or corporate) Estimation of capital resources Selection of location/site Studying the government policies and regulations Studying the availability of labour force Studying of the market and marketing strategy to be adoptedDecision-making As a decision maker, an entrepreneur takes various decisions regarding the following matters: Determining the objectives of the business enterprise Procurement of machinery, material, men, etc Acquisition of efficient technology and new equipment Development of a market for the product

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TYPE OF PRODUCTIONAnalains Seafood Restaurant will be both Secondary and Tertiary types of Production. Secondary Production because we will take the raw material such as the shrimp, fish ,crabs, rice and create a finished product (meal). It will also be tertiary because we will offer different kind of deals and services to customers by the waiting staff.

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LEVEL OF PRODUCTIONThe level of production that will be used in the restaurant is Domestic Production. Domestic Production is the production of goods and services for the family and the country. This level does not involve any imports from foreign countries or agencies. This means that we will use our resources and harvest our food on our own soil and the seafood such as the shrimp, fish and crabs are caught by fishermen on our seashores.

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QUALITY CONTROL MEASURESHe quality control measures the business should adhere to are:Producing high quality products- producing high quality products will give the business compliments from customers and media. This will help with the development of the business popularity and reputation. Maintaining a good reputation will encourage customers to dine at the restaurant more often.Resistance from false advertising- false adverting in the business will discourage customers from purchasing the products the business has to offer. Because of this the business will get fewer sales because of the customers lost. This would eventually lead to a loss financially which may end up with the business being closed down.

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USE OF TECHNOLOGYTwo types of technology that will mostly be used in this restaurant will be a Point-Of-Scale System and The Commercial Oven.Point-Of-Scale System- is also known as the (POS), this type of technology will help to enhance the restaurant because it includes all the hardware and software needed to enter on and order, display it for the kitchen staff, and even perform additional tasks such as recording inventory counts and labor costs.The Commercial Oven- A commercial oven is a kitchen appliance used for heating and baking foods in a professional setting. Establishments such as restaurants, bakeries, and cafeterias often use commercial ovens. This is because professional ovens typically have the capacity and power to handle large amounts of different kinds of food in a timely manner. There are several types of commercial ovens that may accommodate different needs. They may be gas, wood or electric-powered and usually cook byconvection.Usually, a commercial oven will bake by convection rather than conventional means. The difference is that, while both types use heating elements to radiate heat, a convection oven also uses a fan. This fan helps food to cook evenly and quickly, two attributes that are often important to chefs.

XI LINKAGESThe type of linkage that will be used in the organization is the backward linkage. We will be backwardly linked to the fishermens market, which will supply us with our seafood such as: crab legs, lobster, shrimp, fish etc. the market will be located near to out restaurant, and they will be sold to us at a reasonable price. The business will benefit from backward linkage because there it no dependence on imported goods since local suppliers provide the raw material for the producers.

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GOVERNMNET REGULATIONSThis business will ensure that all taxes are paid to the government. This will have a positive impact on the business because then the business cannot be closed down because of unpaid tax in debt. Another government regulation is advertising. Laws pertaining to marketing and advertisement set in motion exist to protect consumers and keep my restaurant about its products. This business will ensure that all advertisement carried out in the business name remains honest or we could face lawsuits for violation.

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ETHICAL ISSUESOne ethical issue is the overpricing of goods which Analains Seafood Restaurant will not encounter. Our restaurant meals are offered at a reasonable and affordable price. If overpricing is encountered this will affect the business by losing customers will result in a loss for the business.Another ethical issue relating to production is making sure that the business encourages proper disposal of waste products. Disposal of waste in the incorrect place would be polluting the environment.

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AKNOWLEDGEMENTI am using this opportunity to express my gratitude to everyone who supported me throughout the course of this SBA project. Firstly, I would like to thank the Almighty God for keeping me alive to complete this project. I am also thankful for the aspiring guidance, invaluably constrictive criticism my parents gave me in completion of this project. I would also like to express deep thanks to my Principle of Business teacher Mrs. Hanson-Myers in assisting me with the corrections to my SBA. Last but certainly not the least I would like to wish sincere gratitude to my friends who help turn Analains Seafood Restaurant from an idea into and innovation.

I POTENTIAL FOR GROWTHPotential for Growth is an organizations future ability to generate larger profits, expand its work force and ramp up its production. Potential for growth within Analains Seafood Restaurant internally is to expand our menu from our normal seafood menu to other dishes so that our customers may also enjoy other meals. We should also have special events occurring on the weekend such as karaoke nights to attract more customers to the restaurant.Potential for growth with Analains Seafood Restaurant externally is to open other branches island wide and internationally to generate larger profit. As the owner and operator of this restaurant is should be known all around the world for its delicious meals prepared and served to the customers and the amazing service provided by the employees of the restaurant.

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INTRODUCTIONI am Ananda Boothe, presenting my business proposal for a loan from your institution. The name is Analains Seafood Restaurant a large production business which will be producing foods such as curried shrimp, fried fish, grilled fish and fried crab legs served with rice and potato salad.A production research was conducted to ascertain if the business would be favourable in the intended location, and got some encouraging response. It is my intention to commence operation on January 02, 2016.

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BIBLIOGRAPHY1. Robinson Kaleen, Hamil Sybile, CXC: Principles of Business with SBA Study Guides and Exercises.2. www. https://www.google.com.jm/rolesoftheentrepreneur 3. www.https://www.google.comjm/typesogproduction4. www.https://www.google.comjm/resturanttechnologies5.

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APPENDICESPictures of Meals that will be offered by this Restaurant: Curry Shrimp and White Rice Grilled ShrimpFried Crab Legs fried shrimp

ORGANIZATIONAL CHART

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BUSINESS CARDAnalains Seafood Restaurant 51 knutsford boluvard , Kingston 5(876)960-9162www.analainsseafoodresturant.comonly the best food is served