...Fast Food Vs. Fine Dining. For most people, the difference between fast food and fine dining is quite obvious. On the average, many people use fast food when they are in a hurry, or just want to grab a quick meal. Fine dining, on the other hand, is more “sophisticated”. With fine dining it is not only the food that matters, the service is equally important. In my opinion, you cannot really compare fast food to fine dining because they are in two different categories. The only thing the two have in common is extremely important to every business, their customers. Many people see fast food as a much cheaper price compared to meals at a fine dining facility when in actuality you can get a great meal in a fine dining restaurant for the same price as a meal in a fast food restaurant, or cheaper. I have noticed the price of many meals in the fast food industry raise a great deal in the past years which makes them of equal price as a meal in a fine dining restaurant. As my friend told me “A person is more likely to return to a restaurant if the service was perfect and the meal was just alright, whereas the meal was perfect and the service was not the best.” This quote can tells you about fine dining, it is not based on the quality of food alone, but the service you provide. Guests in a fine dining industry will notice the overall appearance of the staff before anything. The staffs personality and sanitation is just as important as the meal they are about to serve. Upon...
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...Fast Food vs. Fine Dining When hungry and in a hurry a lot of people will choose fast food over a fine dining restaurant. Fast food is all around us and sometimes just easier and less time consuming to get. I think here in bullhead there is a fast food restaurant within every 5 miles in any direction you drive on highway 95. Other types of restaurants (sit down dine-ins, Fine Dining) are scarce and there are only a handful of those in our area. Depending On how you feel and the free time that you have, here are some suggestions to help you decide between grabbing a bite to eat at a fast food restaurant or a diner. To start off I am going to say that they both have acceptable food. There should never be a time when a person is unhappy with their meal. You are paying for it of course. However fast food is mostly frozen. This allows places to simply heat up or finish cooking food and have it served in no time. You do get what you paid for and sometimes fast food is inexpensive. Fine dining on the other hand isn't. Typically in a fine dining restaurant the food is of higher quality, fresh, and the wait time is longer. Both have good customer service just on different levels. In fast food you enter the building, order, seat yourself then get your ticket called out. If you are in a hurry there's even drive throughs. On the contrary to fast dining when you enter a higher end establishment you get seated and handed a menu. There is a waiter there to take down your drink. Waiters...
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...Explore the strategic direction of the Food and Beverage Department within the construct of the overall strategy for the Radicor Hotel, Darling Harbour. Hao-wei Liu(Jessica) In every hotel, food and beverage department sometimes seems to be a subsidiary section in a hotel organization, yet its revenue is all in all and substantial. Radicor Hotel has its food and beverage revenue from seven areas, the promenade, the Abbey, lobby lounge, connections bar, the Deli, room service and mini bar. In Radicor Hotel Darling Harbour, the food and beverage revenue is moving in on the room revenue, in 2011 May, the former already overtook the later. Hotel Radicor key data shows that in the seven areas, restaurant Abbey happened to be the one that keep decreasing from 2009 to 2011. Compared the total revenue from 2009 and 2010, it dropped 30%, it was an unacceptable number for a manager, the following year, 2011, was not good enough, either. On the contrary, the other restaurant in the hotel, Deli, was doing excellent, its total revenue was continually increasing, from 2009 to 2010, it raised 24%, and did not stop rising. While other food and beverage fields’ performances were comparatively stable. Respect Every Negative Review To meet customers expectation is never an easy task to do, as Levitt noticed that with services, “You don’t know what you aren’t going to get until you don’t get it.” (Levitt, 1980) Hence good reputation always take years to build, however, it could fall into...
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...of offering some commonly diverse choices. So today you can buy sushi in either France or Germany. This makes France and Germany more alike, yet in my view this is closer to being an increase in diversity than a decline in diversity. If we think of societies that have very well developed markets—for example the United States—what we find happening is not that everyone, for instance, buys or listens to the same kind of music. As markets have allowed suppliers to deliver products to consumers, we’ve seen a blossoming of different genres of music. In the 20th century the United States evolved rock and roll, rhythm and blues, Motown, Cajun music, many different kinds of jazz—ragtime, swing, stomp—heavy metal, rap. The list goes on. When I look at the empirical evidence from societies with well-developed market economies, I find that what people want to buy is not fixed or biologically constructed. When the cost of supplying products goes down, people tend to use culture to differentiate themselves from other people, to pursue niche interests, to pursue hobbies. It’s the poorer or more primitive societies in which people specialize in one type of consumption. If you go to pygmy society in the Congo, for Critics of globalization contend that, even if increased trade promotes material prosperity, it comes with a high spiritual and cultural cost, running roughshod over the world’s distinctive cultures and threatening to turn the globe into one big, tawdry strip mall. George Mason University...
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...of offering some commonly diverse choices. So today you can buy sushi in either France or Germany. This makes France and Germany more alike, yet in my view this is closer to being an increase in diversity than a decline in diversity. If we think of societies that have very well developed markets—for example the United States—what we find happening is not that everyone, for instance, buys or listens to the same kind of music. As markets have allowed suppliers to deliver products to consumers, we’ve seen a blossoming of different genres of music. In the 20th century the United States evolved rock and roll, rhythm and blues, Motown, Cajun music, many different kinds of jazz—ragtime, swing, stomp—heavy metal, rap. The list goes on. When I look at the empirical evidence from societies with well-developed market economies, I find that what people want to buy is not fixed or biologically constructed. When the cost of supplying products goes down, people tend to use culture to differentiate themselves from other people, to pursue niche interests, to pursue hobbies. It’s the poorer or more primitive societies in which people specialize in one type of consumption. If you go to pygmy society in the Congo, for Critics of globalization contend that, even if increased trade promotes material prosperity, it comes with a high spiritual and cultural cost, running roughshod over the world’s distinctive cultures and threatening to turn the globe into one big, tawdry strip mall. George Mason University...
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...2011 India Food Services Story 2011 Contents Foreword............................................................................................................................................................................................................... 2 Indian Food Service Industry - Sector Highlights................................................................................................................................................... 3 What Drives the Growth of the Industry? ............................................................................................................................................................... 4 Demand Side Drivers – The Demographic Profile of the Indian Consumer Segment ........................................................................................ 4 Supply Side Drivers – Industry Trends Encouraging Growth ............................................................................................................................. 5 Transition Phases ................................................................................................................................................................................................. 6 Structure of the Industry ........................................................................................................................................................................................ 7 Challenges ...............................
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...2011 2011 India Food Services Story Contents Foreword............................................................................................................................................................................................................... 2 Indian Food Service Industry - Sector Highlights................................................................................................................................................... 3 What Drives the Growth of the Industry?............................................................................................................................................................... 4 Demand Side Drivers – The Demographic Profile of the Indian Consumer Segment ........................................................................................ 4 Supply Side Drivers – Industry Trends Encouraging Growth ............................................................................................................................. 5 Transition Phases ................................................................................................................................................................................................. 6 Structure of the Industry ........................................................................................................................................................................................ 7 Challenges .......................................
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...What are its economics (use the Porter’s Model to evaluate profitability in addition to the data given in the case)? Multi-Unit restaurant business is a geographically dispersed stores built from standard units which are aggregated into larger geographic groupings such as districts, regions, and divisions. Every tier has its own set of managers. Multi-Unit Restaurant concepts consist of the following 3 segments. I. Specialty Establishments mainly served snack and beverages under$5 such as Starbucks and Dunkin’ Donuts. II. Quick Service Restaurants, as it is called “fast food” like McDonald’s and Wendy’s, provided counter or drive-through service with average price between $4 and $10. III. Casual Dining offered table service for dinner entrees priced between $8 and $20. Within this group, fine dining concepts like Ruth’s Chris and Capital Grille featured entrées into the $40 range. The restaurant and contract food service industry in the U.S.A. was...
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...A famous example in MVT explanations (Congleton, 2004, pg 2) is the restaurant choice between three people. Allen, Betty, and Chad friends want to eat out for lunch but have three different preferences. When polling amongst themselves on where to eat, each person has a different preferences as to how much to spend. Allen wants to have lunch at the local fast-food restaurant with pricing around $5.00, Betty wants to eat at the local tavern where food pricing is around $10.00 and Chad wants have lunch at the local fine dining restaurant where the pricing is $20.00 a plate. In this explanation, used in Conglenton’s 2004 The Median Voter Report, Betty is considered to be the median voter as her lunch choice is between the other two options. As when the other two friends are forced to make a decision, they are more likely to prefer Betty’s option as since it is the choice closest to their preference. To further illustrate the notion, a recreated table of Roger Congleton’s (2004, pg 2) of voter options, patterns of voter’s votes, and voting results is listed...
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...Mc-Donald Vs Domino’s - Comparative Analysis Determinant Of Choosing Fast Food Restaurant And Their Service Quality BY:- ANUJ CHAUHAN (FINANCE + MARKETING) ITM UNIVERSITY, SITHOLI, GWALIOR ABSTRACT SERVICE QUALITY Parasuraman et al. (1988) introduced a 22-item scale, called SERVQUAL, for measuring service quality, the model has been widely adopted across industries. The scale was tested in 4 service settings different from those of the original test: a dental school patient clinic, a business school placement center, a tire store, and an acute care hospital. In service industries, customer satisfaction is always influenced by the quality of interactions between customers and the personnel involved in the contact services (1994). In the last decade, the movement towards quality had started to spread from the manufacturing sector to the service sector. The shift of focus to quality is basic for the service business to survive the competition, get acceptance from society, and be able to achieve its missions. In principle, the two main things closely related to services are expected quality and experienced or perceived quality. The first is the customers' expectations of service quality and the latter is the customers' perceptions of service quality. The customers will always assess the services they experienced by comparing them with whatever they expected or wished to receive. Services are behavioral rather than physical entities and have been described...
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...Industry Analysis: Restaurant Restaurant companies are essentially retailers ofprepared foods, and their operating performance is influenced by many of the same factors that affect traditional retail stores. For the most part, restaurants have business models that are relatively easy to understand, and the array on the Value Line page is the same as that of a standard industrial company. Nonetheless, there are a number of unique factors to consider when making investment decisions regarding this large and segmented industry. Competition between restaurants is intense, since dining options abound. And, while there are certainly dominant players in this industry (especially among fast-food purveyors), no one company has the market cornered. Indeed, virtually every restaurant location must compete not only against other publicly traded chains, but also a wide array of small, local establishments. Competitors include everything from delis and pizzerias to fine-dining restaurants. And, of course, it is relatively easy to forgo prepared foods, altogether, in favor of home cooking, which is usually a less expensive option. Thus, restaurant meals are discretionary purchases, and the industry tends to be highly cyclical. Sales Top-line growth is typically generated in two ways, opening locations and boosting same-store sales. Opening new doors is a straightforward strategy, and usually the main driver of revenue when a company is in its early stages. As a chain grows in size, however...
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...hotel restaurants management. We examine the different causes that degrade the name of hotel restaurants. Our groups research is also looking into different solutions to the problem, a possible solution would be the action of outsourcing hotel restaurants. Findings: This paper identifies the issues that affect the consumer attitudes toward hotel restaurants which then in turns reduce the popularity of the hotel restaurant. We found the attitudes of past and current opinions of hotel restaurants. Traditional fine dining hotel restaurants are not as popular as they use to be so they are using different methods to fix that problem such as outsourcing or revamping them to be more casual, more along the lines of the present generation. Keywords: Consumer Attitudes, Degradation of Consumer Attitudes, Build Customer Satisfaction, Brand Name Restaurants, Pricing Strategies, Support Centers, Revenue Centers franchising, Hotel restaurant, Hospitality management, Hotel food and beverage Paper Type: Research Paper Introduction The rooms division...
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...Marketing-BUS 403 February 11, 2015 Introduction: | Chipotle first opened in Denver in 1993 with a simple idea behind it, “food served fast didn’t have to be “fast-food” experience”, (Chipotle Mexican Grill, 2015). Prior to CEO Steve Ellis opening the restaurant chain, he himself was a chef. Since its creation, Chipotle has become a phenomenon in the restaurant industry and has experienced tremendous growth since it went public in 2006 with over 1,600 restaurants in Canada, United Kingdom, Germany, and France, with the majority located in the United States (Chipotle Mexican Grill, 2015). . The company focus is on using high-quality raw ingredients, (Chipotle Mexican Grill, 2015). Using fresh ingredients is the groundwork of the menu, but they also believe fresh is not enough any longer, (Chipotle Mexican Grill, 2015). Chipotle wants to know the sources for all of the ingredients in order to serve the freshest tasting food and to be mindful of the environmental and public impact of the business, (Chipotle Mexican Grill, 2015). Chipotle refers to this as “food with integrity”, (Chipotle Mexican Grill, 2015). Another thing that set’s Chipotle aside from the others in the industry is they practice classic cooking methods and the stores are of distinctive interiors that are found more in the world of fine-dining, not the typical fast-food, (Chipotle Mexican Grill, 2015). The Chipotle experience begins with “lining up”. This is where each ingredient is laid out...
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...IMPLUWENSYA NG MUSIKA NA GINAGAMIT SA RESTAURANT AT FASTFOOD Innah Gabrielle Abante Ellen Grace Bañares Cyril Estremadora Farrah Juria Leslie Grace Lasala Rta Rose Martinez Bb. Flor D Marco INTRODUKSYON AT PAGLALAHAD NG TESIS Sa panahong ito madaming naglunsaran at sitayuang mga establisyamentong kainan dito sa Pilipinas at maging sa ibang bansa. Kung kaya’t halos ng mga ito ay karaniwang gumagamit ng musika bilang isang background na tugtog sa hapagkainan. Isa ito sa mga paraan ng mga kainan na makakabigay ng kawilihan at dagdag na kasiyahan sa isang taong kumakain at may maidudulot na pagsamantalang kapayapaan ng isip o magandang epekto sa pakiramdam ng tao kapag ito ay napakinggan. Samakatwid ang pag-aaral na ito ay tumatalakay tungkol sa epekto at impluwensya ng musika habang kumakain ang isang tao sa mga kainan at anu-ano ang mga naidudulot nito, kung nakuntento ba o nakadagdag ba sa isang kustomer ang musika sa naibigay na serbisyo ng isang kainan at kung naganahan ba sila sa pagkain o kung anu ang mas tumatak sa kanilang pananatili sa isang kainan. Itong pananaliksik na ito ay makakatulong sa mga may ari ng isang kainan o tagapamahala at makapagbigay ng ideya sa mga konsumer/kustomer kung ano ang mga uri ng kainan ang nag ooffer ng magandang kalidad ng serbisyo at pagkain. Mapapalawak ang kaalaman ng mga studyante ng Bachelor of Science in Foodservice and Institutional Management sa larangan ng pagbibigay ng maayos na serbisyo. At makapagbigay ng may silbing impormasyon...
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...By: PRIYANNA MARTIS (1PT12MBA57) III Semester, MBA “FINANCE” Submitted to: Prof. G.V.M SHARMA MBA DEPARTMENT INTRODUCTION ITC was incorporated on August 24, 1910 under the name Imperial Tobacco Company of India Limited. As the Company's ownership progressively Indianised, the name of the Company was changed from Imperial Tobacco Company of India Limited to India Tobacco Company Limited in 1970 and then to I.T.C. Limited in 1974. In recognition of the Company's multi-business portfolio encompassing a wide range of businesses - Fast Moving Consumer Goods comprising Foods, Personal Care, Cigarettes and Cigars, Branded Apparel, Education and Stationery Products, Incense Sticks and Safety Matches, Hotels, Paperboards & Specialty Papers, Packaging, Agri-Business and Information Technology - the full stops in the Company's name were removed effective September 18, 2001. The Company now stands rechristened 'ITC Limited’, where ‘ITC’ is today no longer an acronym or an initialized form. THE JOURNEY OF ITC The first six decades of the Company's existence were primarily devoted to the growth and consolidation of the Cigarettes and Leaf Tobacco businesses 1925: Packaging and Printing: Backward Integration ITC's Packaging & Printing Business was set up in 1925 as a strategic backward...
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