Reference no: EM132963924
Paradise Products INC is a company that is engaged in the distribution of exotic Caribbean Cuisine of high quality to European markets. Quality and reliability are two critical success factors. Paradise Products has been using its website as its principal point of contact for its customers. Paradise Products INC recently won a substantial contract to supply a major chain in Europe, Marks, and Spencers due to the growing popularity of Caribbean food among the population. To successfully fulfill this contract, Paradise Products INC is required to pay greater attention to its productivity and quality standards to meet the price and response time requirements. You, as Marketing Manager, are expected to work closely with the Human Resource Managers of the four main suppliers to develop a reward system that will enable greater reliability with respect to response time and assure quality and compliance with HACCAP requirements. Outline the factors that Paradise Products INC must consider in the design of such a reward system to ensure its success, i.e., to ensure that the programme is beneficial to both the employees and the supplier company and;
Develop a draft proposal for consideration by the Board and Management of each company. In your proposal you should indicate:
o Whether and why the Plan should be group-based or individual based
o Whether incentive pay should fully replace traditional pay and the reasons for this recommendation
o The criteria by which performance will be judged and how will this be communicated and disseminated to staff and their supervisors
o The administration of the reward system, i.e. whether short or long term and whether the pay-outs should match the production cycle and the required delivery schedules
[1] HACCAP , Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. (Wikipedia)
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Please note the word I am looking for a word limit of two thousand words with appropriate referencing. APA 7th edition