INTERNAL CONTROL SYSTEMS OF A BUSINESS

 Purchasing selected suppliers with friendly prices were selected for raw material supply e.g kamu-kamu wholesalers kibuye.
 Quality control. Quality raw-materials were purchased to ensure Quality production like dust-free wheat flour.
 Employee morale. Employees were properly motivated through training. e.g. weekly workshops were conducted to update employee skills.
 Cost controls. Operating costs were minimized such as transport costs. This was done through purchasing raw-materials near the school premises.
 Pricing controls. Prices we’re properly controlled by charging profitable prices that could help us to recover the operating expenses. e.g. Each samosa was sold at shs.500.
 Proper record keeping. These were properly kept such as production records, sales records etc.
 Internal audit. These was monthly conducted by the club auditor.
 Safeguarding business assets/physical controls. This was conducted through stock taking which was weekly conducted.
 Supervision. This was conducted by the club chief supervisor on the daily basis during production.

MEASURES THAT WERE EMPLOYED BY YOUR BUSINESS PROJECT TO ENSURE QUALITY PRODUCTION

 Ensuring proper storage of finished products. i e they were kept in water free room.
 Using quality raw materials such as dust-free wheat flour and flavour cooking oil.
 Ensuring proper hygiene of the business premises .This was done through daily mopping of work stations.
 Ensuring regular cleaning of business premises. This was done through daily sweeping and fumigation.
 Using appropriate packaging materials such as paper bags, containers among others.
 Using an appropriate distribution channel like door to door selling.
 Regular inspection monitoring and supervision of the production process and this was done by the production manager.
 Employing labour with appropriate skills such marketing skills, production skills among others.
 Sorting products before they were sold to our customers.
 Motivating employees- by training staff e.g. Weekly training workshops were conducted as a form of motivation.
 Following technical specifications regarding quality and quantity
 Carrying out market research. This was done by the club marketiers to find our customers view about the products and carry on improvement.
 Using appropriate technology like electric blenders were used to blend juice.

FACTORS THAT INFLUENCE THE GENERAL QUALITY STANDARDS OF AN ENTERPRISE

Selection of raw materials that are used as inputs in production. The use of good quality raw materials (wheat flour (Kaswa), cooking oil) yielded quality products such as cakes, chapattis and chips.
Cleanliness of the environment under which the product was being developed. We worked from clean environment under which a product was produced thus production of high quality goods.
Packaging. We used a high and attractive packaging materials such paper bags which were blue in colour.
Storage of raw materials and finished goods. Proper storage of raw materials and finished goods promotes production of quality products.
Limits of deviations from set standards ie goods were produced basing on the set standards
Machinery used in production. Machines of high quality such as blender, popcorn machines were selected to produce quality products.
Availability of necessary skills for the production of products. Members with required skills (marketing management skills) were employed to produce high quality
goods.
Product design and development. Right product designs as demanded by customers lead to quality output.

Why is necessary to observe quality in a business
 To improve the brand image of the business.
 To reduce costs of production ie pay less wages to workers
 To create consumers’ loyalty and acceptance
 To facilitate standardization of the business products ie through production of uniform products or service.
 To comply with the quality standards prescribed by the relevant authority e.g UNBS and school authority.
 To produce quality products ie quality chips, chapattis among others.
 To compete with other competitors in the same line of business such as the school canteen.
 To determine product costs and price at competitive levels in advance of production.
 To achieve business objectives concerning quality specification.
To maintain business customers through improved quality.