The final document needs to be submitted as the course LASA. In this module, you will consolidate all the information collected throughout the course, organize the information, and prepare your busine

Fresh Foods Operational Components

Name

Institution

Fresh Foods Operational Components

Organization Chart and Plan for Hiring Employees

The organization has put in place an effective hiring plan that will enable it to identify and select the most suitable candidates for the various job position within the organization. The process begins with the advertisement of the open job positions which will be done through a recruitment agency to increase the effectiveness of the process. The organization will clearly define to the agencies the specifics of the most suitable candidates for the job position. It will focus on their qualifications as well as the necessary skills and abilities such as soft skills. The process will be done in three phases. First, candidates will apply for the job position through the recruitment agency which will then shortlist the candidates who will be invited for the interviews. Second, successful candidates are invited for phone interviews where their communication skills will be tested. Lastly, the successful candidates form the previous step are invited for a face to face interview with the agency along with the Fresh Food HR team. Successful candidates will then be given the job offer.

Key Employee Policies and Code of Ethics

First, the policies will cover the legal issues relating to the duties and responsibilities of the employees. The employees will be well informed about the legal requirements as well as implications associated with the employee policies and code of conduct. Other than the organization policies, all employees will be required to adhere to the local, state, and federal regulations. Second, the policies include compliance and regulations. The company will ensure that the employees are aware of the industry and workplace regulations and the implications of violating such regulations, (Bromiley & Rau, 2016). The code of ethics is value-based and focuses on the six important components which include trust, respect, responsibility, fairness and being law-abiding citizens.

Workplace Environment

The company is focusing on setting up a modern office building which will serve as the headquarters of the organization. There will also be other offices in the different locations where the greenhouses will be located. The structure and design of the offices aim to create an enabling and comfortable work environment for the employees. All the offices will be designed taking into account the brand needs of the company. However, the structural designs for the various offices will be determined by various factors such as the location and the climatic condition of the place. Modern technology will be used to monitor conditions in the greenhouses and alert controller about any inconsistency for them to make the necessary changes. In the warehouse, the conveyor system will be used speed up the movement and packaging of the fresh crops while being prepared for transit.

Supply Chain Management

The company has a simple supply chain because it will be selling its products directly to the customer through the company branded stores. Running company stores provide the company with the opportunity to interact with the customers. This helps the business to understand how best to improve its products and services in order to meet the specific needs of the targeted customers. The stores will be designed in ways that bring out the mission and core values of the company. The main component of the supply chain includes preparation, inventory, production, and transportation of the harvested fresh produce. In order to increase the efficiency of the supply chain, the organization is focusing on reducing costs within the supply chain. According to Heizer et al. (2017) the move helps to keep lower and stable prices for the company which will attack more customer to buy their fresh foods from Fresh Foods.

Customer Service Process

The company is focusing on using an effective customer-centered service. When customers enter the store, they will be assisted by one of the shop assistants who will provide them with the information they need regarding what they want to shop. If the customer to conversant with the shop layout, then he or she picks a basket or trolley, shops for their fresh foods and then head to the cashier when they are done. The point of sale service will ensure that customers are served within the shorted time possible. Also, the company will ensure that additional cashiers are added during peak seasons to ensure that the quality of the customer experience is not compromised by an increase in the number of shoppers as argued by (Chenhall & Moers, 2015). The point of sale system is first and reliable as they can serve a customer with bulk shopping items in a maximum of five minutes. This increases the number of customers that can be served at any one time. It also reduces the need to have more cashier as the existing one can comfortable server a large population of the customer except for the peak shopping seasons.

Innovations in the process

The delivery process will be controlled by the enterprise system which will incorporate all the activities of the company. The system will be able to indicate the stores that are running low on particular supplies based on the sales and inventory stock data. When that happens, the associated suppliers or greenhouse for the store will be noticed and the staff will process the delivery in real time. The move ensures a constant supply of the produce without delays and shortages as is it the case for systems that are designed to function independently. The use of technology in the greenhouse represents an innovation that reduces costs that could have otherwise been spent to pay for the manpower to monitor the plants and their overall condition of the greenhouses. To keep the products fresh, those that have been harvest first will be shipped first.

Quality Management

The success of the business greatly depends on the ability of the company to produce fresh and quality crops. This can only be realized if effective quality management systems are put in place to monitor and control the quality of the final products. The company will hire qualified agricultural specialists to ensure that the crops are cultivated in conditions and variables that give the desired quality of crops. The specialist will also work with the various outlets to ensure that the products being sold at any given time pass all the set quality requirements. The company is also focused on the quality of the services offered to the customers. In case, customers will be asked to give their feedback which will provide insights into whether or not the customer service initiatives are giving the desired positive outcomes.

Laws Impacting the Business

The company is engaged in the food business which is regulated by the government just like any other industry. However, the nature of the business of Fresh Foods requires the company to comply with federal as well as state/local regulations. Federal laws include the Federal Food, Drug and Cosmetic Act (FDA) and the Food Safety Modernization Act (FSMA). The two regulations focus on preventing contamination and poisoning through detailed safety standards that include registration, book-keeping, prevention of hazards and requirements for inspection of the various crops produced by the company as suggested by Hitt & Duane Ireland (2017). The state/local regulations focus on the condition of the food being offered to the public. They mainly focus on health and safety surroundings for all the activities involved from the production to the sale of the crops to the final consumers. It is also important to mention that different states have different sales taxes which will have to be paid in addition to the corporate taxes.

References

Chenhall, R. H., & Moers, F. (2015). The role of innovation in the evolution of management accounting and its integration into management control. Accounting, Organizations and Society, 47, 1-13.

Bromiley, P., & Rau, D. (2016). Operations management and the resource based view: Another view. Journal of Operations Management, 41, 95-106.

Heizer, J., Render, B., Munson, C., & Sachan, A. (2017). Operations management: sustainability and supply chain management, 12/e.

Hitt, M., & Duane Ireland, R. (2017). The intersection of entrepreneurship and strategic management research. The Blackwell handbook of entrepreneurship, 45-63.