B120 Essay

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THE LODGE BISTRO CHAIN To identify and explain any problems at the Lodge Bistro chain I will embrace to use SWOT analysis. ‘SWOT stands for strengths, weaknesses, opportunities and threats. An analysis of these gives the business an overview of its position in relation to its external environment’ (B120, Book 1, p. 30) Table 1 SWOT analysis for the Lodge Bistro chain using strengths, weaknesses, opportunities and threats and two different times. | Until Joyce Lodge retired | When Patricia became | Strengths | Get organized, the distinctiveness of concept, consistency, original bistro, physical appearance of the restaurant identical, strict method of record keeping , quality audit of each coffee. | The culture of Lodge Bistro produced high-quality performance | Weaknesses | The business was extremely formal in its structures and practises | Competition, Inconsistency, falling standards, particularly high staff turnover, poor performance of the managers, inexperienced staff. | Opportunities | The business grew into a chain of 25 restaurants across the south of England and could grow up more. | Consistency, back to strict and quality audit for each coffee, formal structures, rules and regulations. | Threats | Essential experience for all staff and managers. Managers who failed to follow the rules either changed their ways quickly or were sacked. | Inexperienced staff, food and service quality are below the standards set by the company. | One method of undertaking a SWOT analysis is to consider strengths, weaknesses, opportunities and threats in relation to two different times: until Joyce Lodge retired and when Patricia became to be manager of Lodge Bistro. It can be seen from Table 1 that the main weaknesses arise when Patricia decided, the most important thing is the culture of an organization than formal structures, rules and regulations.

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