Research+Paper



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Mo, here are my suggestions for your paper. I used Mrs. Miller's "commenting" idea. If you need me to explain anything, just let me know. You need to make sure you stay consistent with your audience and verb tenses... I love the intro and conclusion! And you still have to change your in-text citations. How many pages is your paper so far?



Above the line will include the latest version of my paper. For some reason, everytime I copy and paste it onto the site it copys all of my comments as well.
 * The Text below the line is my original paper before all of the revisions.**

Are your in text citations in APA style? kw no my intext are not exactly changed yet.

It was now a part of the ceremony that no would ever forget, the cutting of the cake. The room was beautiful. Toile sheets draped from wall to wall provided a luminous backdrop for a three teared wedding cake of butter crème. Everyone would remember this cake along with the four thousand dollar Versace wedding dress, but who would remember the creator of this event that was standing on the side, or the au hors d’oeuvres and succulent fruit tray? I love this beginning, but I would change the order of the last three things and put the creator at the end. kw In today’s society, everything comes in variety. Theses people are known as caterers.(fix this sentence) In a more __define__ ?statement, caterers are trained and insured to prepare food in licensed kitchens for groups of people (Weinburg 5). Cooking is only one feature of being a caterer (Weinburg 5). By making the decision of become an entrepreneur, one is taking on the responsibilities of everything in the business from sales to staffing (Weinburg 5). To stay on top of these responsibilities, dedication, commitment, and a whole bunch of stamina must be present (Jacowski). Before starting any type of catering business, research must be done (Loeb). This is nothing that can happen overnight. An entrepreneur should spend six months at the minimum of researching (Loeb). A detailed business plan and legal transactions must be created and maintained in the process of creating and maintaining a successful catering business (Loeb). Before any business can be started, a detailed plan must be created; this is more commonly known as a five year business plan (Wilson). This may be the most grueling part of becoming a caterer. The plan is basically tells what will be needed, when it will be provided, and how it is going to be revived (Loeb). This will consist of many details along with precise descriptions. There are eight parts of a business plan (Vivaldo 20). These eight sections include: a summary statement, market analysis, organizational chart and staffing, management plan, marketing strategy, menus, financial data, and projections (Vivaldo 20). It might take some time to create this plan, but in the end it will be worth it. Part one of the business plan is composed of a summary statement (Vivaldo 21). This section should include an overview of the business, location and purpose being the most important (Vivaldo 21). Also in this section, the entrepreneur would state the credentials that have or will help get the business off the ground (Vivaldo 21). Plans for competition should also be discussed in this section (Vivaldo 21). An entrepreneur should always be prepared for the worst and never underestimate anything. Part two of the business plan is called the Market analysis; it deals with specialty (Vivaldo 22). In this section, the entrepreneur will go into more detail about what they want to specialize in (Vivaldo 22). As stated before, diversity is very common in the culinary workplace (Vivaldo 22). Because of this a specialty must be something that is decided on by the owner (Weinburg 7). The most common name known in the culinary industry is the Off- Premise Caterer (Weinburg 10). These caterers provide everything for the even that deals with food (Weinburg 10). They bring their own ingredients, and staff wherever they go (Weinburg 10). In a wedding, these items would be the tables, chairs, grills, etc. at the reception (Weinburg 10). To assure that everything will be ready for each specific event, some foods are precooked and finished at the site (Weinburg 10). As with anything else, all off premise caterers vary in size and complexity (Weinburg 10). Sometimes a business plan must be presented in order to get a loan or raise money for a foundation (Vivaldo 24). Section three could be easily compared to section two because it goes on to describe the specialty, except this time, it’s more about the staff (Vivaldo 24). Their training, and techniques used should be mentioned (Vivaldo 24). Part four of a business plan is another plan in itself (Vivaldo 25). Investments, resumes, and licenses all come to into play while creating this section (Vivaldo 25). Before any food can be served to the public, a Health Department Permit must be acquired (Lynn 190). Call the local health department ahead of time to get information on the requirements (Lynn 190). Food storage, food preparation, health and cleanliness of the facility are jus some areas inspectors will investigate (Lynn 190). Once the license is obtained, routine checks will be performed (Lastovica). Inspections can be given at any point in time, and a caterer should always be prepared. The operating plan of the whole first year should all be laid out (Vivaldo 25). This part of the eight sectioned business plan is known as the organizational chart and staffing section (Vivaldo 25). Thought they may not be achieved yet, it’s never too early to start planning, especially when it comes to hiring. Hiring requires a lot of work; the more work put in, the better the results. Two options are available that a caterer can take into consideration: individual hiring or temp agency (Vivaldo 26). If individual hiring is chosen, the caterer must be prepared for some commitment. By hiring individuals, the employer is responsible for taxes on social security, payroll, insurance and much more (Vivaldo 26). Each employee will be paid hourly from the employer. There’s nothing wrong with hiring individuals. In some situations, it may assure that an employer has a person that fits them best. If an employer is looking for a route that requires less work, using a temp agency should be a strong consideration (Vivaldo 27). Unlike individual hiring, temp agencies handle all of the business. The employer is just responsible for one check (Vivaldo 27). The fee may be a little higher to use a temp agency, but it requires a lot less work that can be spent elsewhere (Vivaldo 27). While deciding whether to go the route of individual or temp hiring, an employer must also take into thought whether he/she wants to use employees or contractors (Vivaldo 27). Contractors are people who work without the supervision of an employer (Vivaldo 27). A contractor must be an expert in their field while providing their own tools, materials, and working at their own pace (Vivaldo 27). The moment an employer gives instructions of telling how, when, where a person must be, they are considered an employee (Vivaldo 27). Part five of the business plan is all about advertising and creating a management plan (Vivaldo 28). It’s about getting the image of an individual catering business to stand out from the rest. In simpler words an entrepreneur should focus on getting the attention of potential costumers and coming up with a strategy on how to keep them (Vivaldo 28). Commercials, infomercials, and more planning should be taken into consideration (Vivaldo 28). They are a good way to get the word out to all audiences of different ages and backgrounds (Vivaldo 28). When it comes to advertising, section six of the business plan, there will be something everyone can enjoy (Vivaldo 28). A menu will be the best thing that was ever was created (Vivaldo 28). It will be the strongest tool a caterer can use in their favor because it can be used in many ways (Vivaldo 28). A signature item may come into consideration when this part of the business plan is composed (Vivaldo 28). Another way of advertising is a website (Vivaldo 28). By creating a website, a younger crowd can be reached and word may be spread faster (Vivaldo 28). Financial data is necessary and vital to any business. That’s why it’s (no contractions!) the seventh part of a business plan (Vivaldo 29). If one loves money, this is the place for them. The financial data section of the business plan is created as if the business has been up and running for a couple of month, usually during the first year (Vivaldo 29). Assets, which are all the monies deposited, future contracted money, and anything else a company will need to survive should be include in the financial part of the business plan (Vivaldo 29). All money that is made and lost must be accounted for in the business plan (Vivaldo 29). This list is known as a P&L or profit and lost (Vivaldo 29). Each business plan should contain two (Vivaldo 29). The fist (sp) one shows month by month progress of the first year (Vivaldo 29). The second P&L consists of income and expenses for the second year (Vivaldo 29). Anything that would affect sales such as holidays, taxes, weather, and religious days should all be included in the second P&L (Vivaldo 29). To keep a hold of the balance, bank statements should be retrieved every month (Vivaldo 29). Last but not least in a business plan, there are projections (Vivaldo 29). This is basically a wish list of things that the entrepreneur wants to achieve the next go round, or something that is needed to be improved on (Vivaldo 29). Another purpose of this section is to set a goal of how much profit the catering business will make in the next few years. Now that the planning is done, it’s time to get down to business (Vivaldo 29). When it comes to starting a business, no papers are signed, and no decisions are legal until a lawyer is present. As with everything else, insurance comes in all shapes and sizes. The simplest of them all is the Start-up Coverage (Vivaldo 30). This plan a basic property insurance that will cover items of the business that are stolen, damaged or mistreated depending on the circumstances (Vivaldo 30). Public liability insurance protects the food that is made by a culinary business ad the people that eat it (Vivaldo 30). Food is contaminated very easily and must be handled in specific ways to assure that nothing has gone wrong (Vivaldo 30). This insurance can be over ruled in some situations. One being a bride that wants her best friend to make the wedding cake (Vivaldo 30). If this friend is not licensed, the bride must sign an agreement stating that she understand the consequences if something gores wrong. Public liability insurance on the other hand, protects mostly the people. If a person falls and breaks a bone on a caterers table, it is the caterer’s fault. I (it) doesn’t matter whose fault it was, or where the incident took place; as long as it happened on the site of the caterer’s property, or belongs to the caterer, he/she is at fault (Vivaldo 31). To prevent this entire situation, caterers buy public invincibility insurance (Vivaldo 31). Worker’s compensation is insurance for the people working with or for the business (Vivaldo 35). This insurance covers all of the people that are employed by the business (Vivaldo 35). Though many small things such as getting a paper cut or dropping a knife are common in the culinary workplace, there is no telling when is something going to go wrong. If any business owner fails to protect an employee, they can be up for a lawsuit and charged (Vivaldo 35). Though statistics show that 85% of most new businesses fail within the first year, it is also said that 95% of the problems that caused these businesses to fail is not due to financial issues, but to the lack of management (A Catering). This eventually leads to poor decision making and result of failure (A Catering). Organization, commitment, and creativity all are components of an essential entrepreneur who has the intention of starting a catering business. Business plans, licenses, and hiring may take up time, but it will all pay in the long run. As the bride and groom shake the hands of their guests and say goodnight, others are taking pictures and planning for the next day. The next farewell would be to a young woman dressed in white with an apron wrapped around the waist. She would be there, along with her crew for a couple more hours gathering equipment and cleaning up the leftovers of the celebration. Though the night would be coming to an end, it would be the start of a new beginning; the joining of a man and woman becoming one. The groom has a beautiful bride to call his own while the bride has a slice of wedding cake that would symbolize the night of her dreams, with the man that she would love for the rest of her life. (love the ending!!)