Activity 2: Design a checklist for the below process.

Requirement:

I need to Design a checklist for the below process. Thanks

Activity 1: Outline at least six performance indicators you could measure for a Business of your choice. An example has been provided for you. Cafe Business: Key performance indicators Expected level of performance How will I measure this? How will this improve the business? Are we greeting the 95% of clients should Use a timer and client within 1 minute be acknowledged with specifically designed of them entering our 60 seconds of entering checklist to monitor business? our store this at different times and on different days throughout a month. Results to be discussed at monthly 1:1 with staff as KPI's will be tied to this. Clients like to be acknowledged immediately as this makes them feel welcomed and should result in repeat business Customer satisfaction rate Customer satisfaction from the caf food and service must be above 9096 The average of High customer customer rating can be satisfaction rate used to evaluate the reflects the affinity of customer satisfaction customer to the caf rate thus facilitating the competitive advantage of the restaurant Profit More profit, more Increase the profit by at least 5% per month Dashboard of sales and don't waste money stores and volume Customer Complaint The customer The rate of employees Rate complaint rate must be leaving the restaurant kept as low as in a quarter possible The restaurant management must analysis the complaint and work on them constructively so as to improve their service delivery Employees Attrition Rate The employees attrition rate must be kept as low as possible The rate of employees leaving the restaurant in a quarter Employees are the most critical assets of the restaurant. Their retention is important to facilitate the competitive advantage of the restaurant High sales per head reflects high revenue of the restaurant Sale Per head The sale per head i.e. per customer must be as high as possible The total revenue generated by the customer orders divided by the numbers of customers served in a quarter Seating efficiency of the restaurant The seating efficiency The numbers of seats of the restaurant must occupies in the be 100% in peak hours restaurant in a day and about 60% in divided by the total happy hours seating capacity of the restaurant. Seating efficiency reflects the popularity of the restaurant among the customer, if seating efficiency is low, the company must come up with intervention to enhance it