...Background – about the company or business Describe how you were able to identify background information on the company or business, including all the applicable national standards, codes of practice and privacy. Give an overview of the business, including: * a brief description of the business * aims and objectives of the business. Cruise is a classy yet casual, waterfront venue with a range of dining, entertainment and event options. Cruise Bar is perfect social setting for a relaxing drink after work or a gathering with friends, with late night DJs on Friday & Saturday it is also a great place to party. Cruise Restaurant on level 2, provides a perfect setting for an evening meal. Our seasonal menu infuses the best fresh local ingredients with Modern Australian cuisine, providing and unforgettable dining experience. Be charmed by Cruise Restaurant and appreciate the warm ambience and flavoursome cuisine complimented with stunning views of Sydney Harbour and city skyline. Cruise Restaurant also boasts an award winning cocktail lounge where you can enjoy pre or post dinner cocktails. Our skilled bartenders can create a stylish range of cocktails to take your fancy. Cruise Events on level 3, is the perfect setting for any event, a spacious area with it's own private wrap around balcony complimented with stunning views of the city skyline and Sydney Harbour. Dance, drink and dine in this sensational contemporary venue. Cruise Bar's central location at...
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...Submitted To Chef Cheong Yan See Enderun Colleges Inc. 1100 Campus Avenue, Mckinley Hill Taguig city, Philippines July 31, 2015 Tsunami Fine Dining and Sake Bar 1 TABLE OF CONTENTS I. Restaurant Concept 3-4 II. Food Menu 5-10 III. Organizational Chart 11-13 A. Front of the house B. Back of the house IV. Work Shifts 13-15 V. Restaurant Layout 16-17 VI. Restaurant Equipment 18-24 VII. Sources 25 Tsunami Fine Dining and Sake Bar 2 Restaurant Concept Our Restaurant serves Modern Contemporary Japanese cuisine with 200 square meters space and a high rental. It has 80 seats which can accommodate 160 guests per day. We are a Fine dining restaurant that specialize in Sake drinks (sake pairing). Tsunami sake Bar’s target market are Businessmen, Yuppies, Class A and B. Our operating hours are from 11:00am to 2:00pm for lunch, then for dinner, it will start at 6:00pm to 10:00pm. Our Late night menu starts at 10:00pm and it will end at 2:00am. A different menu will be provided for the Late night hours. We will be closed on Mondays. We have three Menus which consist of the A La Carte Menu, Tasting Menu, and Late night Menu. Ala Carte menus is composed of 4 courses such as Cold Appetizer, Hot Appetizer, Mains and Desserts. The Cold Appetizer was named after 3 elements: Water, Earth, and Fire. Each element is inspired by the how the ingredients were prepared. While, Hot Appetizers...
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...school board to breakfast and lunch programs were based on the economic situation, need to improve the nutrition and health of the students, development costs and overall benefits of the program. The economic situation of the schools is a key factor in these changes. The question is will these changes fit in budget constraints and still generate revenue. School food service programs are much like a business. What needed to be constructed was a strategy to improve the food offered without losing revenue or increasing expense. The food program is made up of free federal lunches for low income children, reduced lunches, fully paid lunches and ala carte items. The schools do get reimbursements from the government as long as the meals meet certain guidelines. What needed to be considered is the loss in revenue by no longer having ala carte items that do not qualify for the subsidy. The food program stays successful through both reimbursements and competitive food purchasing. Student support is how the program will be successful. The reimbursement rate is not enough to cover all expenses. The program has to address the nutritional needs and personal...
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...Strategic Analysis of Pearl Continental Pakistan Summary: A strategic business analysis of Pearl Continental Hotel, located in Pakistan. Explores history, weaknesses, strengths and future prospects. [pic] COMPANY PROFILE Our vision We are committed to dynamic growth and service excellence built upon our heritage of traditional hospitality. We strive to consistently meet and surpass guests, employees and others stakeholders expectations. We feel pride in making efforts to position Pakistan in the forefront of the international arena. Our Core Values - G.R.I.T Growth & Development Recognition & Reward Innovation Trust Recognition and Reward Achievement orientation Performance-based evaluation Appreciation Incentives Setting ever-rising standards of performance Innovation Listening and two-way interaction Participation Encouragement Motivation Enterprises Trust Cooperation Support Teamwork Sense of ownership Empowerment Integrity Dignity Respect Candidness Growth & Development For All Competence and contribution as the only basis for job security Promotion from within Learning environment and opportunities Provision for world-class education and training Aligning people with latest technological trends INTRODUCTION TO PEARL CONTINENTAL History The Pearl continental chain in Pakistan is owned by the Hashwani group under the holding company Pakistan Services Ltd (PSL) and Hashwani Hotels ltd respectively. The Pearl chain was acquired by the...
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...Introduction The purpose of this assignment is to focused to provide learns with the knowledge on different components of marketing process and able to assess the benefits and costs of a marketing orientation for KFC Holdings (M) Berhad. Macro and micro environmental factors able to see and the buyer behaviour can affect marketing decisions. KFC continues to develop in Asia. KFC come to Malaysia in 1973, the American establishment fast food since has extending forcefully to become the biggest Fast Food chain in Malaysia, it has 275 outlets. In Malaysia, KFC fast food restaurant was first opened in year 1973 on Jalan Tunku Abdul Rahman. The headquarter of KFC is located at Jalan Sultan Ismail,Kuala Lumpur. In year 2013, there are total of 579 outlets nationwide. Projek Penyayang KFC was established in year 1995 that provide food to 150++ homes every quarter. In addition, they have make an effort to enable orphans and underprivileged kids to enjoy their meals at KFC. Every year over 6,500 children are treated with “so good” food. Today, 3 of KFC Restaurants are controlled by speech and hearing-impaired staffs that was intended to serve physically challenge people. They serve to disperse the myth that an inability obstruct a man from driving an ordinary life and gives them a feeling of certainty and self-regard. Task 1 a) Explain any TWO (2) of the various elements of the marketing process in relation to the organization Create value for customers and build customer...
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...Nutrition and Academic Performance 1 NUTRITION AND ITS EFFECTS ON ACADEMIC PERFORMANCE HOW CAN OUR SCHOOLS IMPROVE? By Amy Ross SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF ARTS EDUCATION AT NORTHERN MICHIGAN UNDERSITY July 28, 2010 APPROVED BY: DATE: Derek L. Anderson, Ed.D. August 2, 2010 Nutrition and Academic Performance 2 Table of contents Abstract ...…………………………………………………………………………………………3 Chapter I: Introduction…………………………………………………………………………….…4 Statement of Problems…………………………………………………………………….8 Research Questions…………………………………………………………………….…9 Definition of Terms ……………………………….…………………………………….10 Chapter II: Review of the Literature Nutrition and Cognition ………………………..……………………………………….11 Food Insufficiency …………………………..………………………………………….24 School Food Programs ……………………………...…………………………………..35 Chapter III: Results and Analysis …………………………..…………………………………..51 Chapter IV: Recommendations and Conclusion ……………………...………………………..54 References...………………………………………………………………………………..…...59 Nutrition and Academic Performance 3 Abstract The purpose of this paper was to review existing literature about past research that highlighted studies concerning nutrition and its relationship to brain function, cognition, learning, and social behaviors. There is evidence that school breakfast and lunch programs are not up to par with current United States Department of Agriculture standards and that USDA standards may not be utilizing the latest research...
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...English 101 Composition The Greatest Health Risk for America’s Children Christine Webb School of Graduate and Professional Studies Washington Adventist University, Takoma Park Maryland 04/10/2015 Childhood obesity is an important issue because of the staggering proportions that this disease has reached in the past few years. Certain genetic factors paired with changing lifestyles and culture has produced children (and adults) who are generally not as healthy as people were just a few decades ago. Widespread obesity has been the extreme result of these changes. The best wellbeing danger confronting youngsters today is not a horrible infection, for example, Ebola, or an unimaginable injury, for example, misuse; it is weight, which is characterized by the restorative group as the gathering of muscle to fat quotients levels over a quarter century in young men and thirty two percent in young ladies. The equation for keeping up solid weight has never showed signs of change — offset the quantity of calories you expend with the number you blaze. A more noteworthy bit of Americans are not able to adjust the mathematical statement. The levels of youth weight have ascended in the previous decades; in the blink of an eye a quarter century of American children are fat with 80 percent of this gathering bound to wind up stout grown-ups (Del Marco, 2014).The developing sympathy toward heftiness as a general wellbeing sympathy toward youngsters and grown-ups has prompted a...
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...Introduction In this report included a marketing plan for our organization so that the marketing performance gets to improve. The marketing processes which can helps company to have a more understanding about the market are going to discuss in this report. Besides, benefit and cost of adopting a marketing orientation and the marketing environment which influence the marketing decisions are also included in this report too. Other than that, the segmentation criteria of the company are also suggested in this report. We will know about the targeting strategy and buyer behavior from this report after our analysis. Lastly, we would like to suggest a new positioning strategy for our company too. (Urmi Saha, n.d.) KFC, Kentucky Fried Chicken is the largest and the most famous brand quick service restaurant of the fast food in Malaysia. In Malaysia, the first KFC restaurant was opened at Jalan Tunku Abdul Rahman in 1973. (Center Blog, 2009) Today there are more than 500 KFC Restaurants across the nation and still counting. At first KFC utilized stove-top secured cooking pots to broil its chicken. In the 1960s, the formally recommended model was the L S Hartzog created "KFC 20-Head Cooker" which cost $16,000. The Hartzog model had no oil filtration framework, implying that filtering must be done physically, and the pressure fryers occasionally exploded, this always hurt their employeees. In 1969, innovator and engineer Winston L. Shelton built up the "Collectramatic" pressurized fryer...
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...“PROFILING THE RESTAURANTS IN PUERTO PRINCESA” PREPARED BY: BETHINA LUCAS REZZA LLANERA GRACE VILLON OCTOBER 2013 PROFILING THE RESTAURANT IN PUERTO PRINCESA INTRODUCTION Background of the study The Restaurant business is one of the most lucrative and profitable home business with a high potential for expansion & growth. It is both financially rewarding and fun. Each type of restaurant such as Filipino/native dishes, fine dining, international dishes, fast food or night, social establishment is a new experience and challenge with a new group of people. Whether it is bar and grille, pizza house, café, bar & restaurant base on the opportunities are excellent. However, a Restaurant is a demanding business, requiring stamina, ability to work under pressure, and excellent interpersonal skills. The successes will greatly depend on reputation. To build a good reputation in the business owner should be willing to work hard and the ability to work under pressure. This kind of entrepreneurial business is definitely growing and become more popular with people of all income levels. In the province there are several restaurant services that occur, extending services in the people on which they are offering services for the hectic scheduled families and those people who do not want to have to work in the kitchen preparing the food. The main purpose of this study is to assess, evaluate and identify types and differences between restaurant businesses...
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...Executive Summary The Chicken Rice Shop" (TCRS) is a chain of HALAL family restaurants operated by TCRS Restaurants Sdn Bhd, a company incorporated in Malaysia. This report provides an analysis and evaluation of current market and competition, product development, financial perspective and the future prospective of profitability of the company. The food service industry is experiencing a steady growth in demand amongst the consumers in Singapore. A microenvironment analysis shows that technological advancements have changed the industry in a drastic manner. Industry analysis using Michael Porter’s five forces shows that the strongest force that affects industry profitability is the threat of substitutes. The food service industry faces threats from a whole range of restaurants, fast food chains and locally owned food businesses. The market is segmented into the various age groups, each have to be catered for. Different marketing strategies can be implemented to tap into the different segments. The obstacle facing TRCS is the fast paced changing scene in the industry by consumers and industry players alike. Consumers changes tastes and habits very quickly. Industry players are investing heavily in reinventing themselves to have a bid on the market share. Competition in the industry are held high as there are many established players which are offering promotions which are competitively priced and strategic locations which are near the consumers. With different...
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...The main aim of this report is to provide a brief description of the hospitality industry in UK along with its size, scope and diversity in order to convince the panel of potential investors to invest in the hospitality industry. My management consultancy firm was asked to produce a formal report focussing on the foreign business people to help them to decide whether to invest or not in particular sector of the industry for the coming London 2012 Olympic games. It will provide them a brief description of different ownership styles, management styles as well as organisational structure of several different sectors of the hospitality industry. Moreover, it will also provide the detail analysis of current trends, issues and recent developments within the industry. There are different sectors in the hospitality industry like hotels, restaurants, clubs and bars, contract catering, casinos etc. The particular sector that I am going to focus is the accommodation sector i.e. hotel and I am presenting the ideas that i have generated while doing the research. INDEX PAGE Executive Summary…………………………………………2 Definition of hospitality industry……………………………4 Scale, scope and diversity…………………………………...5 Organisational Structure……………………………………..6 Contemporary issues…………………………………………7 Changes in last 20 years……………………………………...8 Current trends…………………………………………………9 Conclusion…………………………………………………….9 Bibliography………………………………………………….10 Definition of hospitality industry Hospitality industry is a...
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...co Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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...Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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...Tugas Paper Manpro TI BIAYA DAN KEGAGALAN MANAJEMEN PROYEK TEKNOLOGI INFORMASI Danuta Prakoso Maret 2014 ABSTRAK Salah satu faktor dari kegagalan manajemen proyek TI adalah karena belum menggunakan prinsip-prinsip manajemen proyek TI secara tepat serta lemahnya perencanaan dan pengelolaan manajemen proyek TI. Tingkat kegagalan proyek sistem informasi tetap tinggi dibandingkan dengan proyek-proyek berteknologi tinggi lainnya. Tujuan dari paper ini pertama, untuk membuat kerangka kerja sistemik yang cukup luas untuk mewakili berbagai faktor yang mungkin mempengaruhi kinerja sistem, dan kedua, untuk menggunakan kerangka kerja untuk menggambarkan dan menilai dampak yang berbeda dari faktor yang mempengaruhi. Salah satu cara untuk menghindari kegagalan proyek TI tersebut adalah melaksanakan audit terhadap manajemen proyek TI yang dilakukan. Untuk melakukan audit tersebut diperlukan suatu panduan audit manajemen proyek TI. Panduan audit ini dirancang dengan menggunakan perpaduan dari standar-standar internasional yang terkait dengan manajemen proyek. Kata Kunci:Manajemen proyek TI, Faktor kegagalan, Perencanaan proyek, Audit, Sistem informasi 1. PENDAHULUAN Dalam menghadapi persaingan pada zaman perkembangan teknologi sekarang ini, perusahaan harus melakukan kegiatan operasional menggunakan teknologi informasi agar dapat terus bersaing. Salah satu teknologi informasi yang harus dikembangkan adalah perangkat lunak. Perangkat lunak digunakan untuk memudahkan pelanggan dalam melakukan...
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...Restaurant Development Group’s Winston-Salem Project Paul E. Juras The Wayne Calloway School of Business and Accountancy Wake Forest University P.O. Box 7285 Reynolda Station Winston-Salem, NC 27109-7285 E-Mail: JURAS@WFU.EDU James F. Cotter The Wayne Calloway School of Business and Accountancy Wake Forest University P.O. Box 7285 Reynolda Station Winston-Salem, NC 27109-7285 Restaurant Development Group Memo To: Date: Re: Registered Students March 1st 2006 Restaurant Development Group’s Winston-Salem Project From: Mr. Bobbie Filet Introduction Restaurant Development Group (RDG) is considering opening a new restaurant in conjunction with the “Winston-Salem Partnership” group that is attempting develop a center of entertainment in downtown Winston-Salem, NC. As part of the project, the company plans to renovate an existing restaurant space in the downtown area and begin operations in six months. RDG has decided to hire several teams of professionals to handle various facets of the project. One team will work closely with city and county government officials to insure the project has strong support from all relevant government agencies. Another team will be responsible for developing the marketing plan and handling media and public relations to insure the project has a positive reception within the media. Finally, the finance and accounting team has responsibility for examining the financial viability of renovating the restaurant and developing a cash flow budget to...
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