...CASE 3–18 Analysis of Mixed Costs in a Pricing Decision [LO1, LO2 or LO3 or LO5] Maria Chavez owns a catering company that serves food and beverages at parties and business functions. Chavez’s business is seasonal, with a heavy schedule during the summer months and holidays and a lighter schedule at other times. One of the major events Chavez’s customers request is a cocktail party. She offers a standard cocktail party and has estimated the cost per guest as follows: The standard cocktail party lasts three hours and Chavez hires one worker for every six guests, so that works out to one-half hour of labor per guest. These workers are hired only as needed and are paid only for the hours they actually work. When bidding on cocktail parties, Chavez adds a 15% markup to yield a price of about $31 per guest. She is confident about her estimates of the costs of food and beverages and labor but is not as comfortable with the estimate of overhead cost. The $13.98 overhead cost per labor-hour was determined by dividing total overhead expenses for the last 12 months by total labor-hours for the same period. Monthly data concerning overhead costs and labor-hours follow: | Chavez has received a request to bid on a 180-guest fund-raising cocktail party to be given next month by an important local charity. (The party would last the usual three hours.) She would like to win this contract because the guest list for this charity event includes many prominent individuals that she would...
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...Regency Pune hosts Arogya Spa & Fitness Centre, an exclusive environment offering Ayurvedic treatments, a 17-metre heated indoor swimming pool, a sauna, a steam room and a whirlpool. The numerous activities in the surrounding area of the luxury hotel in Pune offer the guests the opportunity to spend unforgettable moments during their leisure or business trip: golf, sightseeing, art galleries, trekking etc. Introduction To Food And Beverage Department The hotel in Pune features a variety of luxury hotel restaurants, bars & lounges, including Italian and Indian cuisines at La Terrazza , The Café and a wide range of Single Malt whiskies and other liquors, wines, beers and cocktails in an elegant and intimate setting at The Single Malt & Co. Bar and Lounge. Food and Beverage in Hyatt Pune is headed by EAM Mr. Hemant Mehta. The proposed Departmental Hierarchy of Food and Beverage Department in Hyatt Pune is given below: - The reporting system and level with respect to the hierarchy is mentioned below: • Level 1 – It is basically the entry level. Junior staff or the fresh joinees are usually on this level. Fresh Waiters, Waitress and Hostess are on Level 1. • Level 2 – This level is senior to the entry level. Usually Waiters,...
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...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 Circular Quay provides a great place to meet and is a fantastic spot to hang out with friends during the day or night. Market Analysis Market background: Competitiveness, type of market structure. Market Size: In terms of dollar value, volume or size. Market Growth: Projected growth trends impacting on the company or business. Key Competitors: Identify and evaluate competitors....
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...Intro. El Bulli, owned by Spain’s Ferran Adrià, in 1997 received its third Michelin star, and has held on to the glowing rating ever since. The luxurious reputation makes difficult for customer to get a reservation at the restaurant. Every year, the restaurant receives about one million requests for an annual seating capacity of just 8,000. The famous restaurant closes for half a year to undertake research and development in new flavors and textures. This unique approach has created an International Brand Image for Adrià as the “Alchemist of the kitchen” and the restaurant as the research place in “Molecular Gastronomy”, in which Adria have led to develop unique recipes with its creative and innovative ideas. Analysis: The article explains Disruptive Positioning Strategy adopted in its business by el Bulli, such as Stripping traditional features of Customer Feedbacks, and thinking approach of observing customers and designing services. Instead, elBulli’s magic and success ultimately lies in Ferran Adrià’s passion and desire to create a one-in-a-lifetime experience such as a two hour travel on narrow, twisting mountain roads, and a mysterious reservations system. In 2007-08, El bulli is running at low breakeven levels, and Adria has to decide on which “Side Projects” would be beneficial for El bulli, as its High quality, inimitable dining experience has helped her and Adria in sustaining the Brand positioning. Recommendation: Adrià should set up a new venture and broaden El...
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...Business Proposal - Economic Analysis ECO/561 Abstract Tuquituqui is an upscale venue/bar where indie music lovers and art enthusiast can gather and enjoy the Chelsea area in New York. Offering a variety of top industry live acts and guest DJs, this venue will bring an urban chic ambiance in a casual setting where all can feel its artistic influence. At 4500 sq ft in size, Tuquituqui offers a full stock bar with reasonably priced drinks, which would include a great variety of domestic, imported and specialty beers, and assorted cocktails. Tuquituqui is a getaway to drink, dance and talk the night away while viding to the best selection of house and indie rock music. A unique experience of L.A. meets NY —Tuquituqui will surely be the preferred location for the alternative NY night going crowd. Tuquituqui will be opened Tuesday through Sunday, and its operating hours will be Sun, Tue-Wed: 8pm to 3am, Thurs-Sat: 8pm to 5am. Our objective is to be ahead of the competition in the Chelsea Area in terms of music, artistic environment, and most importantly, service. Each customer will be given VIP treatment without any discrimination or judgments. Tuquituqui will be known as the only bar in the area able to satisfy the changing tastes of its target customers and will also be a supporter of the arts and upcoming musicians. I. Market Structure Bar establishments form part of the US food service market industry which comprises a large and varied range of away-from home eating...
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...SUMMARY In this experiment, a cocktail mixer is constructed. Cocktail mixers are usually used to stir various type of cocktails in order to maintain their clarity and texture. In addition, the mixer can be used for other beverages such as juices. The rotatory part that was implemented for this experimentation is a stepper motor. PIC microcontroller is used to control the operation, while two infrared obstacle sensors are utilized to start and stop the motor. For safety measure, a fail-safe switch to deactivate the motor is implemented. Consequently, these functions will help to enhance the impression and experience to the consumer. AUTOMATED COCKTAIL MIXER Final Report Author: Boby Hartanto Aliono (6512453) Hartomo Arlandianto Prabowo (6509899) 6509899 6512453 Final Report Hartomo Arlandianto Prabowo Boby Hartanto Aliono 2nd May 2014 Group: 11 Table of Contents Outline............................................................................................................................................. 3 Introduction ..................................................................................................................................... 3 Cocktail Mixer ............................................................................................................................ 3 Stepper Motor ................................................................................................................................
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...Acknowledgement As a student of Mandalay MBA program, I would like to thank all those who have been contributing the existence and success of the program. The first ones I have to give my special respect and thanks are Professor DawKyiKyiSwe, the program director and my teachers from Economic Universities who come and teach us even in their weekends. After that, I would like to thank Mr. Richard Mayhaw, General Manager of Mandalay Hill Resort, for allowing me to complete my MBA internship program. Also, I have to pay my special thanks to U Bo, Human Resource Manager, for reporting my application for internship to GM and scheduling for my internship. Finally, I have to thank managers form Front Office, Food and Beverage, House Keeping and Sale departments, as they allowed me to learn and observe how they are performing hospitality management and how to run an international hotel in a perfect situation. Company History Mandalay Hill Resort Hotel forms part of the operations of LP Holding Co.,Ltd in Myanmar. The hotel was opened on 26th November 1995. During early years of the hotel, the operation was under the control of Accor Hotel Management. After 2000, the owner, himself has managed the hotel with the assistance of Australian general manager. The hotel lies at the foot of Mandalay Hill and facing the Royal Palace and beautiful moat. It is a 10 storied RC building constructed in a spacious compound. As it is surrounded by many Buddhist monasteries, the environment...
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....…7 Company’s Proposed Legal Form ……………………………………..….8 Proposed Entry strategy and Timeline of Events ………………………...9 Description of the Industry ……………………………………………... 11 Description of the Business …………………………………………....... 12 Product Research and Development ……………………………………..13 III. Product and Services ……………………………………………….. 14 Features of the Product or Service ……………………………………... 14 IV. Market Strategies …………………………………………………. 17 Definition of the Market ……………………………………..……...…… 17 Definition of Market Share …………………………………………….... 17 Positioning Strategy …………………………………………………. 19 Pricing Strategy …………………………………………………. 19 Distribution Strategy ………………………………………………… 20 Promotional Strategy ………………………………………………… 21 V. Analysis of the Competition …………………………………………….. 22 Strength and Weakness ……………………………………………….... 22 Competitive Strategies of the Firm …………………………………… 23 Barriers to the Competitors …………………………………………….. 23 Opportunities that can be Exploited …………………………………… 24 Curriculum Vitae ………………………………………………………..25 LIST OF FIGURES Figure 1 Company Logo …………………………………….. 1 Figure 2 Organizational Chart ……………………………………...5 LIST OF TABLE Table 1 Timeline of Events ……………………………………….. 10 EXECUTIVE SUMMARY I. Company Profile The name of the business is “Elertido”. This was from the Spanish word “ El Hermoso Vestido” which means...
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...Strategy Paper First Version for East Coast Catering Proudly Offering Top-Notch Catering Services For Your Personal or Business Needs! Chris Marchionni, Wednesday, Section 01 East Coast Catering is a Connecticut based corporation that provides catering services to customers in its targeted market. The Company was founded in 2015 by Chef Chris Marchionni. The purpose of this business plan is to raise $150,000 to initiate the development of a catering business while performing the expected financial and operational figures over the next five years. Our Mission: East Coast Catering strives to ensure unforgettable events by exceeding your expectations with superior cuisine, outstanding service, and innovative presentations. We offer creative, customized, catering menus, optimal service and flawless designs that truly make any event a memorable experience. Business Form: East Coast Catering will act as a LLC. The reason being is that most local catering businesses function as a Sole Proprietorship, because it is the easiest form of business to start and operate under. Sole Proprietorships leave the owner accountable to very high amounts of liability. LLC’s are easier to set up in comparison with a corporation and allows the business owner to experience fewer liabilities than a Sole Proprietorship. A significant advantage of a LLC is that they avoid double taxation and is not required to pay an Income Tax. Management Team: Founded by Chris Marchionni, with more than 12...
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...KernanInternational Marketing/ B8MK106Future of DiningTouch’ In Paris04/04/2016 | N° of words: | 2756 words (excl. Table of Figures, Executive Summary, Table of Contents, Figures, Appendix, Minutes of Meeting, Individual Contribution and References) | Student Names: | | Executive Summary This research paper aims to analyze internal and external factors concerned with the expansion of “Touch’ in Paris” into the Irish market under the name “Touch’ in Dublin”. Internal analysis will give you an insight of what kind of internal issues and obstacles we may encounter. External analysis will focus towards understanding the Irish food industry and will give you an insight of current market conditions. Modes of entry will give you an insight and an explanation of which approach we are suggest to enter the market. Overall, this research paper will guide you through all the analysis that we conducted and will allow you to better understand the risks as well as rewards associated with opening a natural-monopoly business as it is one of a kind. Table of Content Chapter 1: Introduction Chapter 2 : Internal Environment (PRIMEFACT) 1) People8 2) Reputation8 3) Intellectual Property8 4) Market Information9 5) Ethos9 6) Finances9 7) Agility9 8) Collaborators10 9) Talents10 Chapter 3 : External Environment (ICEDRIPS) 1) Innovation10 2) Competition11 3) Economic Factors11 4) Demographic12 5) Regulatory Environment12 6) Infrastructure13 ...
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...Lounge. Building Relationships. Together. 1. Executive Summary The Singles Lounge is a unique local Lounge/tapas/specialty microbrew beer lounge that provides a friendly, effective place singles can meet. The Singles Lounge is not your typical bar where people go to meet other singles, it has a unique service called the structured conversation system that is quite effective for allowing singles to meet each other and provide them with valuable insight into the other person through reflective conversation. The structured system provides an atmosphere that lowers inhibitions and breeds confidence, allowing singles to meet other singles and gain insight into their personality by way of thoughtful discourse. Meeting people is one of the biggest hurdles for 25-45 year old singles. The Singles Lounge provides this group with an effective solution to this problem. The Singles Lounge will reach profitability by year two and will have earned comfortable profits by the end of year three. The Singles Lounge will be set up in the hip, upcoming industrial area of NW Washington, DC. This area is a rapidly emerging night stop for the targeted demographic. Because the rented space will be an old warehouse the lease costs are quite reasonable. The tradeoff for the very reasonable lease is slightly higher tenant improvements required at start up The Singles Lounge is also a microbrew specialty beer lounge located near the campus of Georgetown University. The Singles...
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...Executive summary: Pran group of companies is one of the leading business institute of Bangladesh. We have prepared report is based on “Business Plan on “Pran Juice Company”. We are thinking about launching a new juice “pran sugar free smoothy”. To prepare this report we have followed marketing research methodology for whose are children and diabetic people. To see the market need and wants we prepared a questionnaire made by pran juice company. The survey took place inside and outside of Dhaka. After analyzing questionnaires we made some plan about location of raw materials, source of finance, price, product promotion, and Channel of distribution. We will preserve 500ml, and 900 ml Orange, Mango, Cocktail Special juices which will be totally suger free but sweet. We keep our price relatively low than other soft drinks and fruit juice. We will place our advertisement at television & banner. We will distribute our product near by shop of Dhaka city in the form of bottle packaging so that consumer can get it easily. The whole production process is in strict conformity with international standards, and constant research and development all products. We are confident that our products and services will satisfy the highest of standards. Our pricing policy will be reasonable and channel of distribution will be convenience. So our target customers will get it easily. We hope that through this plan we will increase the competitive market share in soft drinks industry. Pran Juice provided...
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...Tuquituqui Bar & Lounge Business Proposal - Economic Analysis ECO/561 Instructor Alan Lane Murcia Student Diana Montenegro March 15, 2014 Abstract Tuquituqui is an upscale venue/bar where indie music lovers and art enthusiast can gather and enjoy the Chelsea area in New York. Offering a variety of top industry live acts and guest DJs, this venue will bring an urban chic ambiance in a casual setting where all can feel its artistic influence. At 4500 sq ft in size, Tuquituqui offers a full stock bar with reasonably priced drinks, which would include a great variety of domestic, imported and specialty beers, and assorted cocktails. Tuquituqui is a getaway to drink, dance and talk the night away while viding to the best selection of house and indie rock music. A unique experience of L.A. meets NY —Tuquituqui will surely be the preferred location for the alternative NY night going crowd. Tuquituqui will be opened Tuesday through Sunday, and its operating hours will be Sun, Tue-Wed: 8pm to 3am, Thurs-Sat: 8pm to 5am. Our objective is to be ahead of the competition in the Chelsea Area in terms of music, artistic environment, and most importantly, service. Each customer will be given VIP treatment without any discrimination or judgments. Tuquituqui will be known as the only bar in the area able to satisfy the changing tastes of its target customers and will also be a supporter of the arts and upcoming musicians. I. Market Structure Bar establishments form part of the US food...
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...Benihana: A New Look at an Old Classic Ricardo Ernst and Glen M. Schmidt Georgetown University Abstract. This short case heavily references the “old classic” HBS case on Benihana, and is intended to be used in conjunction with a simulation that helps students gain insight into how Benihana achieved its profitability. The simulation helps bring out many key operational issues, such as how variability in demand and in processing can negatively impact profitability. The case analysis goes on to show how Benihana reduces variability, and illustrates concepts such as the product-process spectrum, the impact of a bottleneck, and the advantage of simultaneous product and process engineering. Keywords: process analysis, simulation, variability, queueing. 1. Introductory Note Benihana might be thought of as an “old classic” in Operations Management. The original Harvard Business School (HBS) version was published in 1972, but the Harvard case continues to be a best seller. This short case heavily references the HBS case, number 9-673-057 (rev. Dec. 14, 1998), however what has been added to enhance the case experience is a simulation that can be used to gain insight into how the operation achieves its profitability, as compared to other restaurants. There is a set of web sites associated with this case note, intended for both students and instructors, at http://www.msb.edu/faculty/schmidtg/ Benihana_Project/. Students are directed to this web site in the case itself, in order to help them navigate...
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...Abstract This paper provides an interim assessment of my company by using certain tools as applicable. The analysis will seek to address the following: what tools are available to provide analysis, identify the tools and how they are used, the benefits of each tool, concluding with an organization change agenda demonstrated by a Balance Score Card of the company. The following tools will be used in the analysis: Organizational Culture – “This is defined as a pattern of basic assumptions that a given group has invented, discovered, or developed in learning to cope with its problem of external adaptation and internal integration”. This assumes the initial stage of identifying Organizational Capital We will examine the Nirvana group using the “ice berg” principle to demonstrate how the culture is made up. The “7-s Frame work”---A system used to garner a better understanding of an organization. This tool will be used simultaneously to: To conduct a SWOT analysis and identify the seven key elements existing in the company and to what benefit they serve. “Balanced Score Card”--- This will address the organization change agenda by identifying and measuring three criteria, namely; Customer Perspective, Alignment, and teamwork. Resort Demographics The Nirvana hotel group is Jamaican owned and operated, it comprises four resorts totalling 920 rooms “Nirvana Resorts’ primary target market is defined as the active, romance-expectant couple. The typical clientele are adults...
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