Checklist for YouTube Videos

Hey guys,

This checklist is for YouTube video uploads. You must compare your videos with this list before each upload.

Hope it helps!!

Internal Environment of the Organization

Internal Environment

Internal environment of the organization is composed of the elements within the boundaries of the organization. 
Internal Environment consists of:
1. Employees
2. Management
3. Culture

Employees

Employees are the people working within the organization.

Management

Management includes CEO, Board of Directors and all the other managers. These are the people who manage employees and their work. They are capable of motivating or demotivating the employees with their behavior and rules.

Culture

Culture are the shared principles, values,traditions and ways of doing things which have an influence on the employees.

There are two types of culture

Invisible Culture

Invisible culture is deeply embedded in the individuals such as norms, morals, motives, etc. It's a hidden culture.

Visible Culture

Visible culture is the one that you can see and understand easily in an organization. It includes dress, eating habits, architecture etc. of the organization.
Internal Environment in English:

Internal Environment in Urdu/Hindi:

Scarcity, Choice and Opportunity Cost

Scarcity and Choice in a One-Person Economy

A single person economy is the simplest economy. In a single person economy there's no differentiation between individual and society but it doesn't allow you to skip the complex economic questions. The three basic Questions have to be answered in every economy regardless of its size, what, how and for whom to produce.
Let's imagine if only one person is living in an island now he is having lots of resources of the island but he has limited time and skills. Now those scarcities makes him choose among his needs or wants. He has to choose what he would do at a time while trading off his other choices (which is an opportunity cost). Hence, this individual has to list his needs/wants in a list of priorities.

Scarcity and Choice in a Two or More Person Economy

This Economy has to answer the three basic questions and along with that it has to solve the distribution, cooperation and specialization questions. Two or more people have to cooperate among themselves for making their lives better and fulfilling all their needs.
Scarcity, Choice and Opportunity Cost in Urdu/Hindi:

Scarcity, Choice and Opportunity Cost in English:

McClelland's theory of needs | McClelland's theory of motivation

This theory of motivation was proposed by David McClelland and his associates. They called this theory "Three Needs theory". In this theory he is explaining the process of motivation by breaking down what and how needs are and how can they be approached.

It is a very simple and straightforward theory.  He proposed that there are three categories of needs: achievement, affection and power. It was noted in this theory that regardless of a person's sex, age, race or culture, all of us are possessing one of these needs and are driven by it. 

Need for Achievement

As the name suggests, this need is the urge to achieve something in your job or life. If you are a teacher you want to teach your pupil in the best possible way and be recognized, if you are a gamer you want to compete in most games, complete tough levels and be recognized, or if you are a lawyer you will have the need to win most cases and be recognized. 

It is the need which pushes you towards work and to struggle for the objectives that you want to achieve.

If you are motivated by needs for achievement then you will be having a strong desire of setting up difficult objectives and accomplishing them. You prefer to work in a result-oriented work environment and you will appreciate feedback given on your work. These people wouldn't be opting for high -risk or low-risk situations. Along with that you will also prefer working alone.

Need for Affiliation

Need for Affiliation is the urge of an individual to create interpersonal relations and social relationships with other people. They look for opportunities to work in groups by making friendly and long lasting relations. They have the urge to be liked by others. They are likely to avoid high-risk situations. 

Need for Power

It is the urge of an individual to have authority and control over others.  These people aspire status and recognition. They love winning and would work really hard for that.

This theory is also called Acquired needs as McClelland stated that the particular needs of people are acquired and shaped over time through his experiences in life.

McClelland's Theory of Motivation | McClelland's Theory of Needs | Three Needs Theory in English:

McClelland's Theory of Motivation | McClelland's Theory of Needs | Three Needs Theory in Urd/Hindi:

Today, we are studying Herzberg's Two-factor Theory aka Two Factor Theory aka Hygiene factors theory.

Herzberg’s Two-factor theory

This theory was presented by Fredrick Herzberg in 1959. Fredrick Herzberg was a psychologist who specialized in business management. He was interested in knowing when people felt exceptionally good or bad about their jobs or you can say when people were satisfied or dissatisfied with their jobs. 

• He interviewed some people and found out that people who were motivated and satisfied with their jobs referred to intrinsic factors (which are factors related to the job itself) and the people who were dissatisfied or demotivated referred to the extrinsic factors (factors related to the job context). So, the factors for motivation and demotivation of an employee weren’t the same. 
• Herzberg had to put these factors in categories and make sense of them which is why he named intrinsic factors (factors which motivated employees) as motivators and extrinsic factors (factors which were responsible for demotivation of people) as Hygiene factors. Here is the visual picture of these factors:

Now here's the thing, yellow triangle that you see behind the factors are telling you the intensity of satisfaction or dissatisfaction of an employee. The employee starts from being extremely dissatisfied when they don't have any hygiene factors or motivators and they are dissatisfied than gradually they are given their hygiene factors and once their requirements are met an employee moves towards the neutralization. This employee isn't dissatisfied nor satisfied he is in the middle. Once reaching this stage you start giving these employees Motivators that are going to motivate them and make them reach the extremely satisfying stage. In addition to that he also stated that the opposite of satisfaction is not dissatisfaction in fact it is no satisfaction and in the same way dissatisfaction’s opposite is no dissatisfaction.

Real-Life Example:

You (employee) were hungry you needed food, your waiter (supervisor) served you a sandwich. You ate this sandwich which is a  very average sandwich but in this state of hunger, you liked it and ate it. You are now in the neutral stage and when you are given a desert (motivator), which was just a 10/10 you fell in love with the chef who was cooking your food and you want to come to this place every day (company). 

How to motivate Employees?

First, you have to meet the hygiene factors and then you give the employees motivators for motivating them. 

Videos:
Herzberg's Two Factor Theory in Urdu or Hindi:

Herzberg's Two Factor Theory in English:

What is Economics?

Do you have limited resources? Yes, everyone has limited resources.
Are you still capable of fulfilling your needs and wants through that limited resources? In most cases Yes.
This procedure of you using your resources for fulfilling your needs and wants is what we study in Economics.

Definition of Economics:
It is a social science/behavioral science concerned with the distribution, production and consumption of goods and service. In economics we study how individuals and societies are using the available scarce resources provided by nature and previous generations.

In simple words, economics is the study of how society utilizes (uses) its limited resources.

What is Economics? in Urdu/Hindi

What is Economics? in English

Channel/Blog Update

Hey guys,
Here's the thing. I am trying to get us more quality then quantity and I am going to change a few things on our channel and blog. I have decided that each topic is going to have two videos: one will be in Urdu/Hindi and one will be in English, as many of you requested. Along with that, I will also be uploading a small blog post regarding the same topic. This way you will have the notes, videos and almost everything regarding the topic that we are studying and hopefully there will be no confusion. In addition to that, you can expect my uploads twice a week, that is Tuesday and Thursday. I will be uploading videos and blog at 7pm GMT +5 every Tuesday and Thursday.
We are currently studying Economics and we do have a  lot of requested videos which I will be making in the upcoming time so yeah, that's it for this whole update.

P.S. Face reveal is at 10 k subscribers make sure to subscribe to my channels.

Channel Update in Urdu/Hindi (Schooling Ruling)

Channel Update or Introduction in English (Schooling Ruling):

WILLIAM ANGLISS INSTITUTE: Menu Design & Engineering second assignment 2

Element one- The Completed Menu

A warm welcome to you all to our Dine Divine restaurant. We are enthusiastic that you have chosen us for your dining experience

My name is [Name] and I work with a skilful team of chefs to offer you a plethora of dishes that would give you a rich dining experience.

Our unique offering presents a menu of authentic international and Italian dishes to cater different palates. I have always been fond of food and I remember helping my grandmother in the kitchen.

I am very passionate about food and enjoy the homemade, pastoral dishes in a home away from home environment. This is a menu based on A la Carte choices.

Yours Sincerely,

[Your name]

Dine Divine’s Menu

Appetizer

Aperol Spritz                                                                                      $ 12

Negroni                                                                                               $ 11.20

Bellini                                                                                                  $ 13.5

Martini Bianco                                                                                   $ 6                                                                      

Mimosa                                                                                               $ 13   

                                                                        Starters

Chilli Garlic Prawns                                                                          $ 15

Vegetarian Plank                                                                               $ 15

 Crispy Squid                                                                                      $ 14

Tomato Bruschetta                                                                            $ 14

Main Course

Roasted Vegetable Sandwich                                                           $ 10

 Pan fried fish Cakes                                                                          $ 12

Turbot Cutlet                                                                                    $ 15

Roasted English Lamb                                                                     $ 17

Fish and Chips                                                                                  $ 19

Vegetable Lasagne                                                                            $ 12

Kangaroo Aussie Burger                                                                 $ 10

                                                                     Desserts

Brownie with caramel ice-cream                                                    $ 6  

Carrot Cake                                                                                      $ 8

Ice-cream (Vanilla and Chocolate)                                                 $ 4

Kangaroo Aussie Burger

Vanilla Ice-cream

Roasted Vegetable Sandwich

Fish And Chips

Pan Fried Fish Cakes

Brownie with Caramel Ice-cream

Element three- The Justification

1.0 Introduction

1.1 Purpose of Report

            This report is giving an overview of the reopening of the Dine Divine restaurant. This provides with the menu of the restaurant along with some recipe cards for the 6 items of the menu. The reason for creating a menu design as before starting the business is that it is believed that a good menu is a key to success of any restaurant and a vital part of a marketing plan similar to an advertising tool. The menu design that has been proposed will help the restaurant speak for it where the consumers would immediately have a positive perception in mind. Also, it is said that when entering a restaurant, the menu is the first thing that the visitors look at which helps the visitor decide what to order. Furthermore, it is evident to state a restaurant must focus its efforts on its taste, food, and ambiance. The menu that has been designed above is presentable, reader-friendly and gives a clear idea to the first time visitors what the restaurant promises to deliver.

1.2 Background

            There is a restaurant being sold in Lorne, Victoria. The buyer is going to buy this and then he needs to reopen it. At the moment, the owner is not going to refurbish the whole structure due to low capital but he is going to give it a new name and they going to make changes in the operations. Along with that, they are going to change the menu and recipes being served in the restaurant.

1.3 Scope/Aims/Limitations

            Scope/Aims:

            The scope of this report is to make a menu along with some recipe cards and to give an overall market review for the business, including its competitors, resources etc.

            Limitations:

            This report is limited to the capabilities and resources of an individual student of William Angliss Institute.  It has been made according to the limited knowledge of the writer and is containing some of the hypothetical data.  

2.0 Core Concept

2.1 One Mission Statement

The mission statement of Dine Divine is “to provide the community with the best product our region has to offer; prepared and served with love and commitment to quality”.

3.0 Feasibility Study

3.1 Location

            The restaurant is located in Lorne VIC 3232, Australia. Lorne is a popular holiday destination. It offers bush, beaches, and cultural attractions according to all the tastes and preferences. Along with that, Lorne is also a recognized tourist point.

3.2 Competitors

            There are various restaurants located in the region of Victoria, Lorne Australia which will be having a direct impact on Dine Divine restaurant. Mexican Republic, IPSOS, Maple Tree are some of the direct competitors of the Dine Divine.

3.3 Resources

            One of the major resources that the owner has is of experience. He is already having experience of running numerous restaurants. Moreover, he is also having contracts in Melbourne regarding the same industry and that will be very helpful for him in starting this new restaurant in the Lorne region. Another thing which is the most important for refurbishing this business is capital. Capital is required for everything from changing the operations of the business to changing the structure of the business (Manuti, De-Palma, 2014).

3.4 Demographics/Target Market

            Lorne is a well-known tourist town, and it is located an hour from Geelong and 2 ½ hours from Melbourne CBD. There are some locals which need to be targeted by the restaurants but along with them, there is a huge tourist population which is varying and must be captured by the Dine Divine.  

4.0 Menu Design

4.1 Architect

It is very often said that words can have supremacy whether they have used menu templates, day to day conversations or advertisements. The selected words can have a huge difference between a yes or no. This is evident when relying on printed words to convey a message. So, considering the market of Australia, the menu depicts a good word selection and a nostalgic sense for the overseas consumers residing in Australia. The menu card shows a clear separation of the main course, starters and desserts so that consumers can be given convenience and ease to select from. It is very clear from the menu above that the visitors are offered a number of options to choose from. Chicken and vegetable lovers are kept in mind where there are some scrumptious meals have solely been focused on them. For the people who think dessert is a must-have after fine dining, the restaurant offers a separate section to choose from. It is evident to state a restaurant must focus its efforts on its taste, food, and ambiance. The menu that has been designed is presentable, reader-friendly and gives a clear idea to the first time visitors what the restaurant promises to deliver.

The pricing of the items on the menu card has been done by keeping the current prices of the materials in mind. The prices are exclusive of tax which means that the standard tax rate is applicable to all the items. The price of every item is subjected to changes and hence, the prices would be updated accordingly. The menu card has been designed in such a way to ensure that the theme of the restaurant is reflected. Our menu is designed in a way that shows only one column. This is the sign of elegance and sophistication that our restaurant holds. The prices of the dishes are the reasons for keeping the middle segment of the income portion. The most important part is to review the menu every six months to compare the profitability with that of the industry. As our consumers would be very savvy and price conscious, our prices are thoroughly matched with that in the market so that our customers do not switch to our rivals. This not only keeps our menu profitable but also fresh and updated. Our menu design is very short and less descriptive. This means our customers can easily select the item they like and determine if there are any questions that they would like to ask before ordering. We are aware of the fact a huge menu card is time-consuming for the consumers, hence, our short menu card is convenient and will help to improve the turnover for the restaurant staff and our customers.

4.2 Aesthetics

            The menu of any restaurant is a clear depiction of how the restaurant is in reality so that a long-lasting impression can be left on the visitors. The menu card should be promising and deliver the same quality and impression as the ambiance and the taste. The menu card must have vibrant colors and different sections so that visitors could easily select their desired dish.

References

Manuti, A. and De Palma, P.D. eds., 2014. Why Human Capital is important for organizations: People come First. Springer.

WILLIAM ANGLISS INSTITUTE: Menu Design & Engineering assignments

Menu Design: Create a menu for an ‘a la carte’ food and beverage establishment within the provided
constraints and provide sound justification for the scope, design, structure and presentation

Element one- The Completed Menu

A warm welcome to you all to our [Name of the restaurant]. We are enthusiastic that you have chosen us for your dining experience

My name is [Name] and I work with a skilful team of chefs to offer you a plethora of dishes that would give you a rich dining experience.

Our unique offering presents a menu of authentic international and Italian dishes to cater different palates. I have always been fond of food and I remember helping my grandmother in the kitchen.

I am very passionate about food and enjoy the homemade, pastoral dishes in a home away from home environment. Our menu choices include an A la Carte choice.

Yours Sincerely,

[Your name]

A la Carte Menu

Appetizer

Aperol Spritz                                                                                      $ 12

Negroni                                                                                               $ 11.20

Bellini                                                                                                  $ 13.5

Martini Bianco                                                                                   $ 6                                                                      

Mimosa                                                                                               $ 13   

                                                                        Starters

Chilli Garlic Prawns                                                                          $15

Vegetarian Plank                                                                               $15

Crispy Squid                                                                                      $14

Tomato Bruschetta                                                                            $14

Main Course

Roasted Vegetable Sandwich                                                           $10

Pan fried fish Cakes                                                                          $12

Turbot Cutlet                                                                                    $15

Roasted English Lamb                                                                     $17

Fish and Chips                                                                                  $19

Vegetable Lasagne                                                                            $12

                                                                     Desserts

Brownie with caramel ice-cream                                                    $6  

Carrot Cake                                                                                      $8

Ice-cream (Vanilla and Chocolate)                                                 $4

Element two- Recipe Costing documents for six menu items

Roasted Vegetable Sandwich

Single Item-Ingredient Costing
Roasted Vegetable Sandwich
Ingredient	Purchasing Unit	Cost per Purchasing Unit	Portion Size	Portions per Purchasing Unit	Cost per Portion
Japanese eggplant	1	$1.50	1	1	$1.500
zucchini	lb	$1.16	1	6	$0.193
red pepper	1	$1.59	1	1	$1.590
small red onion	lb	$0.88	1	6	$0.147
portabella mushroom	lb	$7.29	1	6	$1.215
extra-virgin olive oil	oz	$8.98	4	32	$0.281
Salt	pack	$0.20	1	45	$0.004
Pepper	oz	$4.98	1	45	$0.111
Bread	pack	$1.00	8	14	$0.071
red leaf lettuce	flower	$1.78	4	12	$0.148
Herbed Mayonnaise	pack	$6.00	2	20	$0.300

Recipe Costing
Recipe:	Roasted Vegetable Sandwich
Cost per portion	$7.65
Ingredient Name	Ingredient cost
Japanese eggplant	$1.500
zucchini	$0.193
red pepper	$1.590
small red onion	$0.147
portabella mushroom caps	$1.215
extra-virgin olive oil	$1.123
Salt	$0.004
Pepper	$0.111
Bread	$0.571
red leaf lettuce	$0.593
Herbed Mayonnaise	$0.600
Total	$7.647

Vanilla Ice-Cream

Single Item-Ingredient Costing
Vanilla Ice-cream
Ingredient	Purchasing Unit	Cost per Purchasing Unit	Portion Size	Portions per Purchasing Unit	Cost per Portion
White sugar	lbs	$6.36	0.75	20	0.318
whipped cream	cup	$1.50	4.23	14	$0.107
vanilla extract	oz	$20.66	1	20	$1.033
milk	pack	$11.94	16	96	$0.124

Recipe Costing
Recipe:	Vanilla Ice-cream
Cost per portion	$3.71
Ingredient Name	Ingredient cost
White sugar	$0.239
whipped cream	$0.453
vanilla extract	$1.033
milk	$1.990
Total	$3.715

Fish and Chips

Single Item-Ingredient Costing
Fish and Chips
Ingredient	Purchasing Unit	Cost per Purchasing Unit	Portion Size	Portions per Purchasing Unit	Cost per Portion
Potato	kg	$3.24	4.00	6	0.540
All-purpose flour	grams	$4.23	1	2	$2.115
salt	pack	$0.20	1	45	$0.004
pepper	oz	$4.98	1	45	$0.111
baking powder	grams	$3.67	1	5	$0.734
milk	pack	$11.94	8	96	$0.124
egg	single	$6.48	1	12	$0.540
oil	ml	$5.97	0.31	300	$0.020
fillets	single	$9.97	1.5	10	$0.997

Recipe Costing
Recipe:	Fish and Chips
Cost per portion	$8.16
Ingredient Name	Ingredient cost
Potato	$2.160
All-purpose flour	$2.115
salt	$0.004
pepper	$0.111
baking powder	$0.734
milk	$0.995
egg	$0.540
oil	$0.006
fillets	$1.496
Total	$8.161

 

Pan Fried Fish Cake

Single Item-Ingredient Costing
Pan Fried Fish Cakes
Ingredient	Purchasing Unit	Cost per Purchasing Unit	Portion Size	Portions per Purchasing Unit	Cost per Portion
fish fillets	single	9.97	1	10	$0.997
Potato	kg	$3.24	5.00	6	0.540
small red onion	lb	$0.88	3	6	$0.147
egg	single	$6.48	2	12	$0.540
Salt	pack	$0.20	1	45	$0.004
Pepper	oz	$4.98	1	45	$0.111

Recipe Costing
Recipe:	Pan Fried Fish Cake
Cost per portion	$5.33
Ingredient Name	Ingredient cost
fish fillets	$0.997
Potato	$2.700
small red onion	$0.440
egg	$1.080
Salt	$0.004
Pepper	$0.111
Total	$5.332

Brownie with Caramel Ice-cream

Single Item-Ingredient Costing
Brownie with caramel Ice-cream
Ingredient	Purchasing Unit	Cost per Purchasing Unit	Portion Size	Portions per Purchasing Unit	Cost per Portion
Cream	cup	$1.50	4	14	$0.107
milk	pack	$11.94	8	96	$0.124
sugar	lbs	$6.36	0.75	20	0.318
salt	pack	$0.20	1	45	$0.004
vanilla extract	oz	$20.66	1	20	$1.033
caramel sauce	oz	$2.89	0.75	16	$0.181
brownie mix cookies	oz	$3.98	1	4	0.995

Recipe Costing
Recipe:	Brownie with caramel ice-cream
Cost per portion	$3.83
Ingredient Name	Ingredient cost
Cream	$0.429
milk	$0.995
sugar	$0.239
salt	$0.004
vanilla extract	$1.033
caramel sauce	$0.135
brownie mix cookies	$0.995
Total	$3.830

Chilli Garlic Prawn

Single Item-Ingredient Costing
Chilli Garlic Prawn
Ingredient	Purchasing Unit	Cost per Purchasing Unit	Portion Size	Portions per Purchasing Unit	Cost per Portion
Olive oil	oz	$8.98	4	32	$0.281
Prawns	kg	$40.00	6	25	$1.600
Chilli	oz	$1.48	1.00	50	0.030
salt	pack	$0.20	1	45	$0.004
Garlic	kg	$0.63	1	7	$0.090
Peas	kg	$8.50	7.00	30	$0.283

Recipe Costing
Recipe:	Chilli Garlic Prawn
Cost per portion	$12.83
Ingredient Name	Ingredient cost
Olive oil	$1.123
Prawns	$9.600
Chilli	$0.030
salt	$0.004
Garlic	$0.090
Peas	$1.983
Total	$12.830

Element three- The Justification

The menu of any restaurant is a clear depiction of how the restaurant is in real, so that a long lasting impression can be left on the visitors. The menu card should be promising and deliver the same quality and impression as the ambiance and the taste. The menu card must have vibrant colours and different sections so that visitors could easily select their desired dish.

            It is very often said that words can have supremacy whether they are used menu templates, day to day conversations or advertisements. The selected words can have a huge difference between a yes or no. This is evident when relying on printed words to convey a message. So, considering the market of Australia, the menu depicts a good word selection and a nostalgic sense for the overseas consumers residing in Australia. The menu card shows a clear separation of main course, starters and desserts so that consumers can be given convenience and ease to select from. It is very clear from the menu above that the visitors are offered a number of options to choose from. Chicken and vegetable lovers are kept in mind where there are some scrumptious meals have solely been focused on them. For the people who think dessert is a must have after fine dine, the restaurant offers a separate section to choose from.

It is evident to state a restaurant must focus its efforts on its taste, food and ambience.

The menu that has been designed is presentable, reader friendly and gives a clear idea to the first time visitors what the restaurant promises to deliver.

The reason for creating a menu design as before is that it believed that a good menu is a key to success of any restaurant and a vital part of a marketing plan similar to an advertising tool. The menu design that has been proposed will help the restaurant speak for it where the consumers would immediately have a positive perception in mind. Also, it is said that when entering a restaurant, the menu is the first thing that the visitors look at which helps the visitor decide what order. Our design of the menu will help them to determine what to order without much Ado. The menu card that has been designed by us will briefly introduce the restaurant to the readers, a clear and a presentable design that shares the same quality of an effective and a well-design menu card. The restaurant will focus on updating the menu card if there will be any changes in the raw materials cost, eventually changing the prices of the items. The restaurant will make sure that the menu card is changed and updated frequently with respect to adding more sections, logos, a modish background and style which is highly impressive.

            The pricing of the items on the menu card has been done by keeping the current prices of the materials in mind. The prices are exclusive of tax which means that the standard tax rate is applicable on all the items. The price of every item is subjected to changes and hence, the prices would be updated accordingly.  The menu card has been designed in such a way to ensure that the theme of the restaurant is reflected. Our menu is designed in a way that shows only one column. This is the sign of elegance and sophistication that our restaurant holds. The prices of the dishes are reasonable keeping the middle segment of the income portion. The most important part is to review the menu every six months to compare the profitability with that of the industry.  As our consumers would be very savvy and price conscious, our prices are thoroughly matched with that in the market so that our customers do not switch to our rivals. This not only keeps our menu profitable, but also fresh and updated. Our menu design is very short and less descriptive. This means our customers can easily select the item they like and determine if there are any questions that they would like to ask before ordering. We are aware of the fact a huge menu card is time consuming for the consumers, hence, our short menu card is convenient and will help to improve the turnover for the restaurant staff and our customers.