1:InstructionsHuman resource management plays an important role in any successful business. This assignment focuses on the key functions of human resource management. Your presentation must include a description of each key function in your own words. Your presentation should be a minimum of 10 slides.A template has been provided to get you started. Your task is to complete this presentation by inserting the remaining elements. As you navigate from one slide to the next, be sure to read the instructions carefully. Once you finish, save all of your work to the template, and submit it in Blackboard for grading.2:InstructionsFor this assignment, you will evaluate the concepts associated with entrepreneurship. First, locate the video below in the Films on Demand database in the CSU Online Library.ABC News. (2013). Building a food truck business from the ground up [Video file]. In Films On Demand. Retrieved from https://libraryresources.columbiasouthern.edu/login?auth=CAS&url=http://fod.infobase.com/PortalPlaylists.aspx?wID=273866&xtid=54907Click here to view the video transcript.Next, answer the following questions.What value does this business bring to the communities it serves?What are the advantages of the food truck business?What are the risks involved in this business?What characteristics of the owners help to make this business a success?What type of entrepreneurship is displayed in the video? Explain.Why is additional support critical for the success of the food truck business?What suggestions would you recommend for this business?Your case study must be a minimum of two pages in length.
unitvi_video_transcript.pdf

unitv_presentation_template.pptx

Unformatted Attachment Preview

Unit VI Case Study Video Transcript
Now food trucks in cities across the country, these rolling restaurants are popping up everywhere,
providing hungry lunch breakers and late-night bar crawlers with a cornucopia of fast, easy fuel, and all
on the cheap. And running one means no office politics, just cooking and cash. At least that’s what two
foodies were thinking when they whetted their appetite for a taste of entrepreneurship. Here’s ABC’s
Reena Ninan.
Go around them, and make an L.
It’s a Thursday evening just north of downtown Columbus. Is this what you had in mind?
That’s perfect.
Despite the threatening sky, a trio of pioneers are setting up for dinner, among them, That Food Truck.
Never a dull day in the life of a food truck, I’ll tell you that much.
These mobile restaurants are the fastest-growing segment of the dining industry.
Three years ago, we had no idea we were getting into a whole food truck revolution.
Seems like everyone’s brother thinks it might be fun to cook and be your own boss. But it’s also a risky
business with razor-thin margins—
The batter is a wheat and rice flour mix.
–and a fickle clientele. You gave up a job in finance to run a food truck?
I’d been doing it for eight years, and I had been looking to do something a little more adventurous.
Despite the odds, Dan Kraus and Steve Concilla are determined to give it a go.
Thank you much.
Bacon-cheese, sir.
Dan, trained as a butcher, and Steve, a former finance guy, started dreaming about getting a truck back
in 2011.They found a used FedEx truck and spent the next few months retrofitting it.
What do you want? Pork or chicken?
Through a few test luncheons—
I learned that it’s crazy hot on the truck. Did you have [? a little? ?]
Yes.
I learned we have to prepare and prepare—
Hot jambalaya.
–and keep preparing.
But making it depends on more than just cooking good food. Here in Columbus, these newbie
businessmen get support from a nonprofit development organization called ECDI.
We have a small kitchen that rents out for $18 an hour.
So if I own a food truck, what would be a benefit of working out of this space here? What do I get for my
money?
We help them with the marketing aspect. We help them with social media. We help them with food safety.
We also go out and network and find them locations to do their jobs.
There’s also a secure parking lot, electrical hookups, grease disposal, and industrial-sized sinks, and, for
Dan and Steve, cash.
And don’t spend more than you have to. But also make sure you pay yourselves.
Having already sunk most of their savings and generous family loans into the truck, the two find
themselves short. A $20,000 loan from ECDI will cover the last-minute expenses.
We definitely have some inventory to go buy, a couple more kitchen equipment pieces.
In this hyper-trendy business, you’ve got to have an angle. For That Food Truck, the hook is a seasonal
menu from locally-grown ingredients.
I’m starting the spicy carrot chips.
That doesn’t just mean veggies. A farm an hour away provides meat and eggs. After all, this is the
Midwest.
Top round.
Oh, wow, look at that.
50 pounds.
Pleasure.
Before hitting the streets, one last step, clearance from the Board of Health. If you think food trucks are
not as heavily inspected as traditional restaurants are, you’d be wrong. Everything inside—
Just remember not to put any chemicals or anything above a prep area.
–and outside is closely checked.
It has to be three inches, though, Columbus, Ohio. We do need 43219.
The truck passes. Now it’s time to get some customers.
My mandolin broke this morning, so it’s kind of throwing a little wrench in the works there.
Opening day, last July.
Tonight we have chicken confit with the arugula salad and the cherry-dijon vinaigrette.
The first few hours are slow, but good for getting the kinks worked out.
I’m going to give you some chips too.
At the end of the first night—
Total sales, $187.
For the first day? All right.
Okay first night sales might have been a little disappointing. But of course, Steve and Dan aren’t about to
give up.
Chicken confit and a squash fritter.
They’re awesome.
When we next catch up with That Food Truck three months later in October, they’re still learning.
It’s 100 times harder than I ever thought it would be to open up my own business.
Business is picking up, and the duo is getting a good reputation for innovative truck cuisine—
I’m hungry.
–but it’s still nonstop. But you guys are doing the butchering. You’re doing the cooking. You’re doing the
scrubbing of the pots.
Bakery runs and maintenance. The list goes on. It’s a never-ending list. You cross five off, you add five
more.
Yeah, even if you have a day off, you don’t have a day off.
So is this profitable, if you’re working practically 24 hours a day?
In the beginning, no. But you know what? It’s a lot more satisfying since it’s ours.
And good for the bottom line? Steve’s parents have been regulars since the first meal. So what did you
think when your son said, I’m going to leave my finance job and start a food truck?
It was not my life plan for him. It really was not. So I have to say, my first reaction was not positive.
Lured by the tasty offerings, he’s starting to come around.
I hope they can make a living. Let’s be frank.
Yeah.
Do you think they can? Do you think it will turn a profit?
I do. I do. I think it’s going to take a while. Like any new business, they’ve gotten a lot of the kinks out.
Getting a lot of critical acclaim. But it’s retail, so it’s location, location, location.
So what have you learned, now that it’s been up and running for a couple of months?
Everything takes longer than expected. And it’s always a slow start. Not making any money, that’s the
hardest.
Columbus has several huge food truck festivals.
It’s the busiest we’ve been, and we’re hoping to sell out.
I’m sold out of 20 pounds of bacon, about 50 orders of veggie burgers.
Even though these events are packed with customers and great for exposure, it’s still just one part of the
income puzzle.
That will be $7, please.
So even in the chill of a wintry December day, six months after selling their first dinner—
Thank you so much.
You are welcome. Enjoy.
–Dan and Steve are out as often as the weather promises a profit, constantly reworking their business
plan.
Truck-dusted popcorn.
Maybe a new spice? A meat delivery option?
The truck makes money when it’s going, but we really need to establish a way to earn income when the
truck’s not out.
All right, ladies. I got two pot roasts.
Still, there’s no hesitation they made the right decision to give it a go.
I don’t want to take a day off anytime soon, personally. But you know, I can say that because this is my
business.
Can we get a squash fritters?
Absolutely.
For Nightline, I’m Reena Ninan in Columbus, Ohio.
Human Resource Management
THE KEY FUNCTIONS
Instructions
This presentation has been drafted but has not been
completed. Your task is to complete this presentation
by inserting the remaining elements. As you navigate
from one slide to the next, be sure to read the
instructions carefully. Once you finish, save all of your
work to the template and submit it in Blackboard for
grading.
HRM: A Concept Map
Complete the concept
map by labeling (with
text) the circles with
the missing key
functions of human
resource
management.
Maintaining
an Effective
Workforce
Training and
Development
Human
Resource
Management
The Overall Purpose of HRM
Use this space (replace this text) to briefly describe
the purpose and overall function of human resource
management. Be sure to use your own words.
Recruiting
How would you describe
the recruiting function of
HRM?
Selecting
How would you describe
the selecting function of
HRM?
Training and Development
How would you describe
the training and
development function of
HRM?
Employee Development
How would you describe
the employee
development function of
HRM?
Maintaining an Effective Workforce
How would you describe
HRM’s function of
maintaining an effective
workforce?
Termination
How would you describe
the termination function
of HRM?

Purchase answer to see full
attachment