1 | P a g eFaculty of Management StudiesDepartment of Business AdministrationSQA HND Academic Year: 2019Title of the Unit : Managing People and OrganizationsStudent’s Full Name : H.H.S. MADUMAL Student ID number : 19S08150
2 | P a g eAssessor : Thaksala Nirmani Unit Code : HP71 47 Outcome : 2 Batch: 29 Assignment Issued Date : 9th of October Assignment Submission Date: 20thof October Declaration of Academic Honesty Student’s Full Name : H.H.S. MADUMAL Student ID number : 19S08150Declaration 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 data in my work, I have clearly indicated exactly where I have done so, using the Harvard referencing system. 3.I confirm that I have clearly indicated, by referencing, where I have used someone else’s words, concepts, graphics or data, irrespective of whether I have quoted verbatim or I have paraphrased in my own words. 4.I have clearly indicated in my assignment any work that has been contributed by another student. 5.I have clearly indicated in my assignment any work that has been carried out collaboratively with another student/s. Student Signature: H.H.S. MADUMAL Date: 19/10/2019
3 | P a g eCase study Joy of Chocolate J.O.C. (Joy of Chocolate) was created in 1999 by Suzy Campbell and is based in Stirling. She funded her new business with her redundancy package from Safeway Stores where she had been General Manager. Suzy’s motivation was to fulfil her ambition of having her own business and achieve her dream of creating gourmet chocolates. In the five years prior to her redundancy Suzy had spent her holidays achieving professional qualifications in chocolate making and before starting the business she had spent six months gaining valuable work experience with various chocolate firms in Europe. In the early days Suzy considered survival a major achievement but as time passed her ambitions for the business grew. Suzy’s career in retailing had given her valuable managerial experience.She was skilled in forward planning and had sales expertise developed through the years working with food suppliers. Suzy believed that existing chocolate suppliers focused on importing a finished product rather than developing their own goods. Suzy quickly realised that there was a niche in the market supplying a wider range of gourmet chocolates to business customers. To penetrate this market Suzy had firstly, targeted luxury restaurants and hotels with gourmet chocolates for their guests and secondly she approached organisations offering to supply them with corporate gifts. Suzy knew that the way forward was close attention to detail and offering a unique product to potential customers. She intended to complement this by offering products with local connections. This would help the business to operate effectively and efficiently. Her aim was to create the gourmet chocolates that would be enhanced with local produce such as heather honey, whisky and locally grown fruit. She wanted the business to become known for excellence and innovative products.