Analysis of Internal Control, Job Training and Job Description of Each Worker at Jeufood Restaurant

Alfarizi, M Azza (2020) Analysis of Internal Control, Job Training and Job Description of Each Worker at Jeufood Restaurant. Project Report. Universitas Internasional Batam. (Submitted)

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Abstract

Proyek ini bertujuan untuk menganalisis kekurangan yang dimiliki oleh suatu alur bisnis dan diharapkan penulis dapat memberikan solusi ataupun saran-saran yang berguna demi menyelesaikan masalah dan kekurangan dari alur bisnis tersebut. Hasil dari analisis ini diharapkan dapat berguna bagi pemilik bisnis demi mempermudah kelancaran bisnis ini. Proyek ini berfokus pada analisis alur pengendalian internal, proses pelatihan pekerja dan kejelasan deskripsi pekerjaan yang diberikan oleh pihak pengelola bisnis terhadap karyawannya. Sehingga apabila ditemukan masalah dalam alur bisnis ini, penulis akan segera memberikan saran untuk menghindari terulangnya kesalahan yang sama. Pengamatan yang dilakukan oleh penulis berlangsung selama 4 minggu. Berdasarkan hasil pengamatan ini terdapat sedikit kendala komunikasi diantara pekerja dan pihak manajemen pengelola bisnis. Pekerja yang berasal dari berbagai negara ini cukup kesulitan dalam berkomunikasi menggunakan bahasa Korea ataupun bahasa Inggris. Oleh karena itu penulis sangat merekomendasikan pihak manajemen restoran untuk dapat menjelaskan deskripsi pekerjaan disetiap bidang dan memberikan pelatihan kerja yang cukup demi menghindari kecelakaan saat bekerja. ********************************************************************** This project aims to analyze the deficiencies that are owned by a line of business and is expected to provide solutions or suggestions that are useful for solving problems and shortcomings of the business flow. The results of this analysis are expected to be beneficial for business owners to facilitate the smooth running of this business. The project focuses on analyzing the flow of internal controls, the process of job training and the clarity of job descriptions provided by business management to their workers. So that if problems are found in this line of business, the author will immediately advise so as not to repeat the same mistakes. Observations made by the author lasted for 4 weeks. Based on this observation there are several barriers to communication between workers and business management. The workers are coming from various countries and have difficulty in communicating using Korean or English. Therefore, the authors highly recommend restaurant management to be able to explain job descriptions in each field and provide adequate job training to avoid accidents while working.

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