Min is a sole trader who is the owner and overall manager of FC. Min started the business as a restaurant but FC has grown so that it now operates in the primary, secondary and tertiary sectors. Min sees this as FC's unique selling point (USP). Min allocates costs and revenues to each section of the business. She then calculates the profit margin for each section (see Table 3). Table 3: Overview of FC | Sector | Activity | Employees | Annual revenue ($000s) | Profit margin | |---|---|---|---|---| | Primary | Catching fish using FC's own boat | 1 captain <br> 2 fishermen | 50 | 2% | | Secondary | Cooking fish in FC's own kitchen | 1 head chef <br> 2 assistant chefs | 70 | 1% | | Tertiary | Serve the cooked fish with chips and vegetables in FC's own restaurant | 1 restaurant supervisor <br> 3 servers <br> 1 cleaner | 200 | 15% | Min considers herself to be an excellent manager, having studied business at university. She manages her employees using Herzberg's motivation theory. Min has had an objective of growth but she is now happy with the size of FC. She intends to change the objective to profit maximisation.