...Table of Contents Executive Summary 3 Opinion of Value 4 Assumptions and Limiting Conditions 5 Business Overview 7 History of company 7 Services provided 8 Self-Service 8 À la carte Menu 10 Catering services 11 Education industry analysis and its impact on canteen business 12 Conclusion 14 Production Process 15 A la carte menu 16 Self-Service 17 Customers analysis 18 Suppliers 19 Human resources 20 Description of facilities 21 Furniture and Fitting 23 Equipment and Machine 24 Financial Analysis 25 Asset Valuation: Book Value Method 25 Market valuation method: The going market rate method 26 Income-based business valuation: Return on investment (ROI) method 27 References 28 Executive Summary Mr. Bernard, owner of the ABC Food Outlet, is contemplating to sell the canteen at the ABC University. Our Boss approached Mr. Bernard, upon hearing about the upcoming sale of the canteen, with a possible offer to buy the canteen. Mr. Bernard offered to sell the canteen for the price of RM500, 000. However, since he is not sure about whether the canteen is a good buy at the price of RM500,000 , the boss asked out team to carry out valuation of business and to hand him and business valuation report for the canteen at ABC University. In this report, valuation of business for the ABC Food Outlet will be carried out. The ABC Food Outlet is located on the campus of ABC University and has been in business at the ABC University for the past 15 years. The aim...
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...Hong Kong has removed all wine duties since February 2008, people pursuit higher standards of wine and food paring. Therefore, this essay is going to select a restaurant “a la carte” menu with not less than 40 dishes and create a suggested wine list to match with the dishes are choose. The selected dishes are including: ed Wine list Champagne Non-vintage Champagne Ayala Brut Nature NV Champagne, France Chardonnay, Pinot Meunier, Pinot Noir HK$498.00 Tasting notes: A toasty Champagne, with a woolly texture, firm acidity and flavours of biscuit, smoke, straw and citrus zest. As a good aperitif is highly match with appetizer, especially with the dishes are made by poultry and fish. Therefore, this champagne can pair with ‘Chicken broth infuse, crab meat ball, king crab and radish’ Champagne Palmer & Co Brut Reserve NV Champagne, France Chardonnay, Pinot Meunier, Pinot Noir HK$375.00 Tasting Note: The aromas are clear and rich with hints of pear, apples, apricot, subtle notes of honey, fresh coffee, grilled hazelnuts, dried currants and buttery notes. The fruity champagne with notes acidity can be good pair with sea food, like the dish ‘Maine lobster, green asparagus with mimosa seasoning and baby spinach’. It can enhance the flavour of lobster. Vintage Champagne Gosset Extra Brut Celebris 1998 Champagne, France Chardonnay, Pinot Noir HK$1580.00 Tasting note: The 1998 Extra Brut Vintage Celebris...
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...swimming pool is top of the charts, but the jerk chicken available at the beach is reason enough to stay on the beach! Reserving dinner seating at the a la carte restaurants can be a chore. Ask at check-in how to get a table for the evening of your choice. When you want a champagne experience on a beer budget, this is your place. Riu Montego Bay offers excellent meals and superior service as part of its outstanding all-inclusive package. Ditch the boring 9 to 5 and get yourself to Riu Montego Bay for a dose of fun and excitement! Whether you'd rather hang out in the infinity pool, or just take a moment to enjoy the wonders that lie beyond the crystal-white beach, Riu Montego Bay has you covered! Located only three miles from downtown Montego Bay, Riu offers just the right blend of relaxation and exhilaration. If that isn't cool enough, you will love the weather. The Atlantic breezes keep temperatures comfortable all day. Riu Montego Bay Rose Hall Type: Buffet Hours: Breakfast - daily, 7am-10: 30; Dinner - daily, 6:30pm-10: 30pm Description: Buffet-style restaurant with nonsmoking section and terrace. Kālu Type: Asian Hours: Daily, 5pm-10pm Description: Buffet restaurant, nonsmoking. Dinner reservations are required and must be made between 8am and 4pm. Little Italy Type: Italian. Hours: Daily, 6pm-9:30pm Description: A la carte, with...
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...Nouvelle Carte Restaurant Midi Printemps 2015 12 avenue de Verdun | 06000 NICE | Réservations 04 93 16 75 92 | 06 03 56 06 23 www.laterrasseduplaza.fr | souheir@laterrasseduplaza.fr mise en appetit Les Champagnes Coupe 75 cl 12 € 14 € 56 € 90 € 98 € Charles Mignon 1er Cru Veuve Clicquot Carte Jaune Veuve Clicquot Rosé Moët & Chandon Brut Impérial Ruinart Brut Ruinart Blanc de Blanc Ruinart Rosé Mumm Grand Cru Brut Sélection 80 € 98 € 135 € 135 € 115 € Mumm Blanc de Blanc Dom Pérignon Roederer Brut 1er Cristal Roederer 160 € 198 € 95 € 290 € Les Whiskies Sélection 150 cl Verre Cardhu, Caol Ila, Talisker, Singleton 4cl Lagavulin 4cl 165 € The Classic by Havana Club Anejo 3 años Pink Mojito Ginger Mojito Mango Mojito Campari Mojito 16 € 17 € Les Cocktails Cocktail of the Day (avec ou sans alcool) 33cl Piña Colada Ti Punch 15 € 15 € 15 € 14 € 15 € Martini Royal Bianco Apérol Spritz 5€ 5€ 1.5 € 8€ 13 € 14 € 14 € Caïpirinha Leblon Caïpiroska by Belvedère Cosmopolitain By Belvedère Daïquiri Bombay Fizz 5€ 9,50 € 8€ 8€ 8€ 14 € 15 € Les Eaux *L’abus d’alcool est dangereux pour la santé. A consommer avec modération. 50cl 100cl Evian Badoit 6€ 14 € 15 € 15 € 15 € 15 € Red Bull Mojito Royal Mojito 14 € 9€ 9€ 12 € 9€ Tomate, Mangue, Framboise, Mandarine… Red Bull 25 cl 12 € 39 € 14 € 10 € 10 € 14 € Les Mojitos 16 € 19 € Les Softs Orangina, Limonade, Schweppes 25cl Coca-Cola, Coca Light, Coca Zéro 33cl...
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...Module title: Professional Kitchen Techniques 2 Module Code: CA50011E Title: Kitchen Operations Management and Menu Development Student ID: 21261013 Attn: Nathan Vasanthan Date: October 2015 Contents Page 1. Summary 2. Introduction 3. Methodology 4. Restaurant sector 5. Menu’s 6. Dish development process for the target audience 7. Cost 8. Food quality (taste) 9. Food safety 10. Cultural restrictions 11. Environment sustainability 12. Conclusion 13. Appendices 1. Summary In a restaurant menu development is a very vital essential towards the restaurant whether you are changing the dishes on the menu or adding something new towards the menu as it is the restaurants most influential marketing tool. A menu must have an impact on firstly purchasing and budgeting, this will determine the primary tool of what ingredients you will need to buy. Choosing the equipment and supplies is also essential as you will need to know how many customers you will be serving and the choice of commercial kitchen equipment supplies e.g. roasted and broiled meat you would need to purchase a heavy duty broiler, steak knives and a rotisserie oven. A menu will also help determine what type of staff and training is given for example you should hire a chef that has expertise cooking and then will help to develop the menu efficiently. In order to market a restaurant you will need a menu as it will help you promote the restaurant. 2. Introduction The...
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...Menu Production Records The materials in this packet were developed with permission from the South Dakota Department of Education and Cultural Affairs Division of Education Services Menu Production Packet. 1 Menu Production Records Performance Objectives The participant will demonstrate an understanding of the Michigan Menu Production Record by completing assigned parts of the form. For more information about production records, refer to: A Menu Planner for Healthy School Meals, USDA (FNS-303), 1998. Introduction to Menu Production Records The Menu Production Record is a tool that is used in every foodservice operation, including restaurants, commercial cafeterias, and institutional cafeterias. Its main purpose is to plan and control food production. A written production record provides a place for the manager to plan the amount of food that will be prepared and then record what was actually served. Adjustments can be made to the Menu Production Record during preparation and service in order to indicate any changes that may need to be made. Since the Child Nutrition Programs receive reimbursement for lunches, breakfasts, and snacks that conform to the meal pattern, the School Food Authority must provide documentation to the state and federal government about the food and the amounts that were served. The Menu Production Record becomes the documentation of the amounts served. It is also the basic record that will be used by the state agency during a review to determine compliance...
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...Evaluation Essay of Simi’s Indian Cuisine Marcos A. Salz Evaluation of Simi’s India Cuisine The purpose of this paper is to provide an in-depth assessment of a restaurant with specific criteria as the basis for the evaluation. In this paper, I will evaluate Simi's India Cuisine in San Antonio, Texas. The evaluation will be based on three criteria: Affordability, quality of food, and customer service. Description Simi's India Cuisine first opened its doors in 1989. Owner Amarjit Singh envisioned a dining experience like no other in San Antonio. The quaint restaurant offers an all-you-can-eat lunch buffet and a la carte dinner, served in a casual, yet decorative setting. Simi's India Cuisine specializes in traditional Indian food, and is known for excellent service and authentic Indian cuisine. The dishes served range from lamb and chicken curries, to vegetarian dishes such as saag paneer, and vegetable biriyani (“Simi’s India Cuisine,” 2011). Affordability As far as specialty restaurants are concerned, Simi's India Cuisine is moderately priced. The most expensive items on the menu are the seafood dishes, which run $12 a plate. Simi’s offers family meals that give bulk discounts on the already low prices of the individual entrees. Breads and side dishes are also less than $5 each; making for a very affordable dining experience. However, Simi’s offers two sampler platters that cost as much as $35. While these platters are not advertised as “dinner for two,” the amount of...
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...Adult ___ $2.00 $2.35 $2.50 $2.75 A La Carte Items String Cheese Yogurt/Capri Sun Water-8 oz. Sunflower Kernels Low Fat Ice Cream Juice Bar Pop Tart All Crackers $.50 $.75 $.50 $.60 $.65 $.50 $.60 $.50 Broward County Food and Nutrition Services FEBRUARY 2013 Elementary Lunch Parents are encouraged to prepay for student meals at link: http://www.Schoolpaymentsolution.com Go Ethnic-Go Healthy! The National Heart, Lung and Blood Institute Obesity Guidelines recommend trying different ethnic cuisines to give you a treat while counting calories and fat. Many ethnic cuisines offer lots of low fat, low calorie choices. Below is a sample of healthy terms to look for when making choices. Chinese- Steamed, Jum (poached), Kow (roasted), Shu (barbecued), choose dishes without MSG Greek- Tzatziki, whole wheat pita, Greek Salad, souvlaki, plaki, dolmos) Indian- Dals (legume based dishes, birynas (rice based dishes), vegetable curries, tandoori chicken Italian- Red sauces, primavera (no cream), piccata (lemon), sun-dried tomatoes, crushed tomatoes, lightly sautéed, grilled. Latin-Spicy chicken, black beans, salsa, picante, soft tortillas, gazpacho, Vera-cruz styles dishes (tomato based) 4 MONDAY Low fat and fat free milk served daily. TUESDAY WEDNESDAY THURSDAY 1 FRIDAY Oven Baked Chicken Patty/Wheat Bun BBQ Pulled Pork/Wheat Bun Garden Fresh Entrée Salads Sweet Potato Fries Steamed Corn Fruit Blend Juice Golden Baked 8 Chicken Nuggets Asian Egg Roll Garden Fresh Entrée...
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...Heather Abramovic @02380550 Case Analysis of Panera Bread Company What does a SWOT Analysis reveal about the overall attractiveness of its situation? A SWOT analysis sizes up a company’s strengths and weaknesses; it’s market opportunities, and any external threats to the company’s well being. It identifies its strengths and weaknesses and provides the basis for crafting the best strategy for the company. Panera Bread’s most competitively valuable strengths have to be their attractive menu and aesthetically pleasing environment in each bakery-café. Panera also has a compliment see customer service they have won many awards and honors such as the prestigious Business Week’s 2010 list of the 25 “Customer Service Champs”. They have achieved these along with market success by providing courteous, capable, and efficient customer service. I believe a distinctive competence that Panera has is their fresh in-house baked pastries and bread that encompass top quality and detail that in return differentiate Panera from it’s competitors. With a strong strategic vision, proven competitively superior competencies, superior attention to customer needs, and a strong brand, Panera Bread appears to have a very attractive future and continued success in their industry. As long as they continue with their strategic vision they have in place, I believe Panera Bread will have no problem continuing their success in the market. Which rival chains appear to be Panera’s closest rivals? The threat...
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... 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 were inspired by the terrains: Air, Land, and Sea. Mains were influenced by the 4 regions of Japan: Kanto, Kansai, Tohoku, and Kyushu. For Desserts, it was motivated by the different seasons in Japan: spring, summer, and...
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...recently adopted school nutrition policies 2006 * PRINT * EMAIL * | | YES America is facing a crisis because of our eating habits. Sixty million adults (20 percent of the population) are obese. Nearly 300,000 people die each year from complications associated with being obese or overweight. Poor eating habits developed at an early age lead to a lifetime of real health consequences. School is where children spend most of their time, and it is where we lay the foundation for healthy habits. That's why New Jersey is the first state to adopt a comprehensive school nutrition policy that bans candy, soda, and other junk food. If you go to school in New Jersey, your vending machines and school stores, along with the a la carte lines in your cafeterias, will no longer be able to sell snacks that are high in fat and loaded with sugar. Items that list sugar as the first ingredient will be eliminated and snacks will contain no more than eight grams of total fat and not more than two grams of saturated fat. Soda and junk food will be replaced with more-nutritious alternatives. You will still have choices, but instead of candy or chips, you may have to decide between an apple or carrot sticks. It has always been the role of government to help solve problems, including and especially health crises. Obesity is a health epidemic across our country, and we have a responsibility as a government and a society to do all we can to promote good nutrition and healthy eating...
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...Catering Theory 2 Question 1 What factors influence the visual effect food has on a customer? Explain your answer. I believe that personal preferences, background, religion, time of month and day even can influence the visual effect food has on a customer. The chef‟s responsibility is to present a dish that will be visually appealing to a wide variety of customers and in this respect the following techniques can be used: Contrast Harmony Simplicity Garnishes However, as outlined above in my opinion personal factors are key in the way customers perceive food visually. A very hungry individual might find a big portion visually stimulating but same cannot be said for an individual that is sick or on a special diet. A pork chop can be the most beautiful thing in the world for some, but for others that have religious constraints it can be a complete disaster. The examples can continue with positive stimuli for some being negative stimuli for others and in my opinion there can be as many factors influencing customers as there are customers so the combinations of stimuli is almost endless. Question 2 Why is it important that food is served at the correct temperature? I think it is important to serve food at the correct temperature mainly because two factors: a) Food safety. b) Food service principles that If we are to classify the two factors presented above I would be inclined to say that Food Safety should be the main factor why establishments choose to serve food at the correct...
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...shown that those who regularly had the school lunch were twenty-nine percent were more likely to be obese than those who brought lunch from home. Of the one hundred forty-two obese children in the study for whom dietary information was known, almost half were school-lunch regulars, compared with only one-third of the seven hundred eighty-seven who were not obese. The school cafeteria systems have improved over the years, yet many of the foods still exceed recommendations for fat and many bad choices are made. Most school lunches rely heavily on high-energy, low-nutrient-value foods, because they are cheaper. In the typical school cafeteria, kids can choose an unhealthy mix of foods, especially the less nutritious often available such as a a la carte meal or from the vending machines. Below grade foods are used in nine out of ten schools. But it is not merely the unhealthy foods given to children, but according the director of the University of Michigan Cardiovascular Center, Dr. Kim A. Eagle, “School’s with a significantly large number of students tend to have kids who decide to skip lunch due to the lacks of time. This causes them to over eat later.” Packing a lunch provides a...
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...2013 – 2014 1 MAKOTO DIY SUSHI JAPANESE RESTAURANT ICMB 493 DIRECTED RESEARCH 5180385 Phupisit Smittinet 5280077 Sarinpat Jiraphongchaijul 5280089 Napat Punvawuthikrai 5280801 Pichaya Unchuleepradit 5280883 Tanasak Visessintop TABLE OF CONTENTS Page 6-7 8 9 10 10-11 11-14 15 15 17 18-22 18 18-19 19-22 23-24 25-29 25 26-29 30 31 32 33-34 35 35-36 36 37 38 39 40 41 42 43 I. Executive Summary EXECUTIVE SUMMARY II. General Description 2.1 COMPANY OVERVIEW 2.2 STRATEGIC PLAINNING 2.3 TRIPPLE BOTTOM LINE 2.4 CUSTOMER BENEFITS 2.5 STRENGTHS AND CORE COMPETENCIES 2.6 BUSINESS MODEL III. Market Plans 3.1 MARKET AUDIT a. MARKET SIZE AND MARKET SHARE b. MARKET TRENDS AND OPPORTUNITIES c. MARKET ENVIRONMENTAL ANALYSIS 3.2 SWOT ANALYSIS 3.3 MARKETING STRATEGIES a. TARGET MARKETS b. MARKETING MIX (4PS) 3.4 MARKETING IMPLEMENTATION 3.5 EVALUATION AND CONTROL IV. Operational Plans 4.1 LOCATION 4.2 LEGAL ENVIRONMENT 4.3 PERSONNEL 4.4 INVENTORY 4.5 SUPPLIERS V. Management and Organization ORGANIZATIONAL CHART a. JOB DESCRIPTION b. RESPONSIBILITIES MAPPING VI. Startup Expenses STARTUP EXPENSES TABLE OF CONTENTS 44 45-46 47 48 49 50-52 VII. Financial Plans 6.1 TWELVE-MONTH...
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...technical/conceptual skills a person needs to satisfactorily perform the job. French service: Food is brought for preparation from the kitchen by the commis in a partially or non-prepared state so the tableside preparation is to finish the food. American service: Food is plated and garnished in the kitchen onto the dishes to be places at the guest’s table. 2)Approaches to Food Safety Overall responsibility for foodservice has been given to the food and Drug Administration. It provides a model ordinance that is the basis for most local health ordinances Public health license to operate a restaurant is required. For example, health officer makes an inspection. 3)Food and Wine Matching * White wine served with white meat such as turkey pork, chicken, veal, fish and seafood. * Red wine served with red meat such as beef, lamb, and duck. * Champagne can be served throughout the meal....
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