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Faculty of Management StudiesDepartment of Business AdministrationSQA HNDAcademic Year:2019Assessor: S. Ajendra Unit Code: F84T 34Title of the Unit: Managing People and Organisation Outcome: 04Batch: 29Assignment Issued Date : 15/12/2019Assignment Submission Date : 12/1/2020Declaration of Academic HonestyStudent’s Full Name: H.H.Shalinda MadumalStudent ID number: 1908150Declaration 1.I confirm that this assignment is my own work:2.I confirm that where ever I have used someone else’s words, concepts, graphics or datain my work, I have clearly indicated exactly where I have done so, using the Harvardreferencing system.3.I confirm that I have clearly indicated, by referencing, where I have used someone else’swords, concepts, graphics or data, irrespective of whether I have quoted verbatim or Ihave paraphrased in my own words.4.I have clearly indicated in my assignment any work that has been contributed by anotherstudent.5.I have clearly indicated in my assignment any work that has been carried outcollaboratively with another student/s.Student Signature: H.H.Shalinda MadumalDate:1/12/2020
Case study Joy of Chocolate J.O.C. (Joy of Chocolate) was created in 1999 by Suzy Campbell and is based in Stirling. Shefunded her new business with her redundancy package from Safeway Stores where she had beenGeneral Manager. Suzy’s motivation was to fulfil her ambition of having her own business andachieve her dream of creating gourmet chocolates. In the five years prior to her redundancy Suzyhad spent her holidays achieving professional qualifications in chocolate making and beforestarting the business she had spent six months gaining valuable work experience with variouschocolate firms in Europe. In the early days Suzy considered survival a major achievement but astime passed her ambitions for the business grew. Suzy’s career in retailing had given her valuable managerial experience. She was skilled inforward planning and had sales expertise developed through the years working with foodsuppliers. Suzy believed that existing chocolate suppliers focused on importing a finished productrather than developing their own goods. Suzy quickly realised that there was a niche in the market supplying a wider range of gourmetchocolates to business customers. To penetrate this market Suzy had firstly, targeted luxuryrestaurants and hotels with gourmet chocolates for their guests and secondly she approachedorganisations offering to supply them with corporate gifts. Suzy knew that the way forward was close attention to detail and offering a unique product topotential customers. She intended to complement this by offering products with localconnections. This would help the business to operate effectively and efficiently. Her aim was tocreate the gourmet chocolates that would be enhanced with local produce such as heatherhoney, whisky and locally grown fruit. She wanted the business to become known for excellenceand innovative products.