Assignment English: Report

Introduction on Proposals and Actions that need to be taken

Abstract

The customers are our most valueable asset and our company survives when it has customers and grows if we can retain them and added new customers. Therefore our company can be said that it should be structured and managed around them. The slogan, “customers always right” should become our pledge and promise of providing a better services and provides the best quality of products in our premise.

Purpose and Scope

As a Store Manager in Luffy Hypermarket, I would like to put into light on an issue regarding one of our products, which is the frozen lamb. We had received a lot of complaint from the customers about the quality of the product. Their main complaints were it has a peculiar taste. Meat is considered to be spoiled when it became unfit for consumption. Spoiled meat may be inedible due to unpleasant tastes and odours or may be unsafe.

This is a report done based on the complaints received from the customers about one of our meat product, frozen lamb. In order to make our service better and  make Luffy Hypermarket as the first choice to shop by the consumers, I would like to present several solutions and make several suggestions for Luffy Hypermarket’s future.

This report will discuss mainly on how to maintain the freshness of our meat products in order to offer the best and trustworthy service to our customers. As I mentioned earlier here is the report to discuss on:

1.      Possible problems;

2.      Relevant solutions;

3.      Proposed changes; and

4.      Benefits.

1.      Possible Problems

There are several possible problems as to the complaints received from the customers regarding the lamb they have bought from our store. These possible problems are then can be divided into two categories.

The first category is meat spoilage by bacteria, yeasts and molds. This is the most common cause of meat spoilage where the meats deteriorate due to mishandled or stored improperly. The table below shows some of the common indications that meat has spoiled and causes that caused the meat became spoilt.

Table 1           Indication of Spoilage and Cause

Indication	Cause
Ammonia or sulphur smell, bad odour, tallow or chalky taste.	Degradation of proteins, lipids (fats) and carbohydrates caused by bacteria and/or enzymes naturally present in meat.
Slime formation, bad odour and rancid flavour, colour change (such as grey, brown, or green)	Bacterial and yeast spoilage
Sticky meat surface	Mold spoilage
"Whiskers"	Mold spoilage
Surface colorations such as creamy, black or green	Growth of mold colonies
Tainting, souring, and putrefacation	Anaerobic bacterial spoilage of meat interiors, vacuum packed products, and sealed containers