...Changes in Foodservice Resulting from Management Information Systems By George Stipe April 27, 2012 Management Information Systems Professor: Dr. Fish The food service industry started in 500 BC with the [1]“Ta Dionisiaka” banquets dedicated to the God of wine in Ancient Greece and run up to present day. In the 1980s restaurant operators still used facsimile machines or phones to place orders. In the early 1990’s fax machines were starting to be cost effective. Then in the late 1990s and early 2000s personal computers took food service ordering to a new level. The greatest advancement in technology in the food service industry started in the time period of the 2000s. These were the IT and web based technologies that revolutionized how restaurants do business. These new technologies have given restaurants a competitive edge they need to become more profitable. These technological advances address the five key areas of food service operations management: ordering, receiving, inventory, recipes, menus, and food safety. Food Service Ordering Restaurant managers use different strategies for their purchases. Most food suppliers have interactive web sites where any amount can be ordered and put in when they need their products. This allows the food service managers to practice what is called just-in-time purchasing, which is a finely tuned product...
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...PLASTICS INC. 2011 BUSINESS PLAN EXECUTIVE SUMMARY Plastics Inc. Mission: To provide a solution to the cutlery dispensing issues that our food service industry that will allow for efficiencies in day to day operations across the industry in all food service venues. Plastics Inc. Vision: To build a legacy of superior customer service, with the focus being our clients and their need for more efficiency in their day to day operations in the food service industry. Overview: Plastics Inc. is a start up company looking to take advantage of a market that has not been tapped into yet. What market might that be you may ask? We have identified a rapid growing need that many food service venues are faced with daily. The need to reduce the amount of germs in our food service environment while providing plastic cutlery to the customer. To do this, Plastics Inc. has created a plastic cutlery device that will dispense cutlery to the customer while eliminating contact with large number of utensils. The traditional methods for providing utensils to customers is to either have them open to the public in stand-alone containers or to utilize silverware. This product will also attract new vendors as it will solve many of the issues operators are facing. The attached document will explain how our product will provide our vendors with the opportunity to reduce employee hours, eliminate additional waste while at the same time minimizing contamination of cutlery to the customer...
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...Joey Medestomas HFHM 345 Section 05 Professor Blackwell Due: 2/13/15 The Promising Future for E-Tablet Restaurant Menus With technology encompassing nearly every aspect of our daily lives, it is no surprise that the rise of smart devices are easing their way into the foodservice industry. In today’s hyper competitive marketplace diners constantly desire for a new and exciting dining experience that include such elements like ambiance, innovation, overall theme, and most importantly menu. The restaurant industry has turned to “front-facing technology” or “guest-facing technology,” where devices are used to interact with the consumer rather than traditional methods. Chain eateries like Stacked and Chili’s are stepping into the future using smart devices to increase efficiency and profitability. While it may seem like an obvious solution to remain relative to the times, some argue that this shift may render waiters completely obsolete. The use of e-tablet menus sparked with the restaurant industry’s use of wine lists and eventually dinner menus (Beldona et. al, 2014). Menus are largely a determinant in the financial success of an establishment. Menus contribute to the consumer’s first impression; they complement the character and personality of the restaurant and should be consistent with their mission statement. Illustrations and descriptive food items help to give the consumer a general idea of what should be expected from the establishment (Beldona et. al, 2014). Technology...
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...Sara Lee in 2011: Retrenchment strategy UNIVERSITY OF MARYLAND UNIVERSITY COLLEGE SUBMITTED BY ALLIE JOSIAH TO: PROFESSOR JON GETTMAN DATE: 24TH APRIL 2013 Introduction Retrenchment Strategy Evaluation After Sara Lee's conservation, the association was ready to concentrate on its sustenance & drink, foodservice and worldwide organizations. Sara Lee's key goals for its remaining organizations were to keep tabs on client needs and managing perfection, while making an in number mark through wide developments and focused estimating. The association truly uses its retail meats, pushing comparative meats to its nourishment administration clients. Its meats have viewed expands in bargains and working salary, while productively making the most of improvements inside perishable things. The aforementioned advancements helped bargains more than $100 million, indeed, when its center items' bargains were even. The association holds a 20% piece of the overall industry in a developing industry of just about $10 billion. Sara Lee is the business sector pioneer in retail breads in North America, while nearly trailing Kraft inside the meat part. New bread bargains bounced more than $600 million inside 3 years, because of the power Sara Lee had with markets to build retire space for its features. Sara Lee furnished imaginative breads for its clients, while commanding the breakfast bread market. While holding a 14% piece of the pie in a $100 billion industry, Sara Lee is positioned...
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...ASSIGNMENT COVER SHEET Student I.D: L0484LMLMM0212 Surname: Bessa First Name: Wajdi Module Code: 201202-MBA1-MSE Module Name : Management skills and entrepreneurship Programme: MBA intake 1 Submission Date : 20 April 2012 Business Plan | April 19 2012 | SANDWICH DELIVERY COMPANY | WB DELI | Contents 1/ Executive summary: 4 2/ industry, customer and competitors’ analysis 5 2.1/ competitor analysis: Porter forces 6 3/ Company and production description 7 3.1 Company description: 7 3.2/ Strategy 7 3.3/ownership structure 8 4/ business opportunities 8 4.1/potential customer 8 4.2/geographical area 8 4.3/business competitors 8 5/Marketing plan: 9 5.1/ S W O T analysis 9 5.2/ Marketing mix 10 5.3 growth plan 10 6/ Operations: 11 6.1-Overview 11 6.2 facilities and equipment 11 6.3 employees 11 6.4/suppliers 11 7/technology 12 8/Financial plan 12 8.1/ assumptions (appendices 1) 12 8.2/profit and loss projection (appendices 2) 13 8.3/cash flows projection (appendices3) 13 8.4break even analysis (appendices 4) 13 8.5 ratios analysis 14 Appendices 14 1-assumptions 14 2/ profit and loss 15 3/ cash flow 15 4/ break-even point 16 References 17 ------------------------------------------------- Formal Business Plan 1/ Executive summary: W B deli is a new sandwich...
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...Assignment 2: Choosing a Distributor Lori Rodeffer Strayer University HTM 250: Purchasing and Cost Control Dr. Madlyn M. Bonimy November 30, 2014 Choosing a Distributor Sysco Inc. is one of the leading distribution companies in the world. They are global leaders in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, and lodging establishments. Equipment and supplies for the foodservice and hospitality industries are also included in their list of products. Operating 193 distribution facilities, this company is able to service approximately 425,000 customers. For Fiscal Year 2013 that ended June 29, 2013, the company sales broke records with more than $44 billion in sales. The history of SYSCO is an extensive one that truly explains how this company was able to build itself up into the largest marketer and distributor of foodservice products in North America. SYSCO provides food and other products and services to 270,000 restaurants, schools, hospitals, nursing homes, hotels, businesses, and other organizations. Their 70 distribution facilities serving more than 150 of the largest cities in the continental United States and parts of Alaska and Canada make this feat possible. The company's line of products includes about 200,000 items, including fresh and frozen meats, seafood, poultry, fruits and vegetables, baked goods, paper and disposable items, chemical and janitorial products, beverages, dairy foods, and medical...
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...the superiority of a service, industries must achieve a quality service the exceed customer, expectation .service quality determine an organization success or failure, the satisfaction is a function of consumer, experience and reaction to provide behavior during the service encounter. The level of satisfaction may be influence by various attitudes from internal, external factor. The demand for food away from home is dramatically increasing. According to the 2003/04 Indian Household Economic Survey, the average weekly household expenditure on meals away from home increased from $13.80 in 2000/01 to $19.20 in 2003/04 (Ministry of Health, 2006). The growth of demand for food has prompted an expansion of the Indian foodservice industry. The national foodservice industry annual sales rose from $3,176 million in 2002 to $4,800 million in 2007- a nominal Growth of 51 percent. GJMBR-C Classification: JEL Code: Q31 A Study on Customer Preference and Satisfaction...
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...HOSPITALITY AND TOURISM INDUSTRY Danielle Bates Darrin Stern HTM 100 03/10/2013 Managing a restaurant in Baltimore, Maryland has many operational challenges. Restaurants deal with food, people and are a vital part of our everyday lifestyles because we are a society on the go, we visit them several times a week to socialize, as well as to eat and drink. It is a serious combination because people are very sensitive about their food and service. Several different challenges come to play in the restaurant industry. These challenges include regulatory issues, social concerns and competitive issues. Regulatory issues are laws and systems that have been established to help ensure that the food served in restaurants is safe. Bacteria develop very easily if given the chance. The local Health Department will send out inspectors to make certain that the chefs and waiters are following the appropriate guidelines. Inspectors will issue penalties for minor violations and can shut you down for major violations. Some restaurants prepare for health inspections by holding random drills in which a manager or another member of the staff conducts a random mock inspection of the restaurant. This is designed to keep employees on their toes, and to identify problems, which will be spotted by the health inspector. Practice inspections can be performed using the same checklist utilized by the health department, to ensure that all aspects of a real restaurant health...
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...Company Introduction, Market Segmentation, and Product Positioning Trina Nelson MKT 500 04/20/2012 Dr. Eva M. Ananiewicz Strayer University Introduction Eboni Catering Company, headquartered in Cedar Hill, TX offers a variety of services to fit all of your culinary needs. At Eboni Catering Company our slogan is "from sushi to soulfood" which means that we specialize in customizing menus to fit your taste, event, theme and budget! Our mission at Eboni Catering Company is to be your one stop shop for all of your catering needs by providing fabulous food and outstanding service. Company Background Eboni Catering Company was founded by Chef Trina Nelson in Dallas, TX in 2012. Eboni Catering Company will offer a variety of cuisines from African American to Italian, Japanese to Cuban, and prepares food for Breakfast, Lunch, Brunch, Dinner, Appetizers/Hor d’oeuvres, or Light Snacks. Services will include full service, sit-down catering, passed Appetizers/Hor d’oeuvres, drop-off catering, personal/private chefing services, and menu planning. We have plans to expand into the home meal replacement market by collaborating with national grocery store chains to offer our meals in prepackaged form that can be taken home and reheated. Mission Statement Our mission statement at Eboni Catering Company is “Fabulous Food and Outstanding Service that exceeds expectations!” Our goal is to become your one stop...
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...The article, “A Natural Extension” showcases the ever-increasing business of catering. Adding catering capabilities is appealing, although it is not simple. This article gives you an idea about the depth of catering. Throughout the article, five operators offer evidence that catering can be done. Many existing companies are expanding their restaurant operations to cater to Catering. The decision to introduce catering services to an existing foodservice operation is hardly the no-brainer it may see, especially in belt-tightening time. For one thing, the same sluggish economy that may spawn the revenue-generating idea can work against it. For operators casting about for new ways to bulk revenue, catering is an obvious option. A natural extension of many food service operations, it builds on structures, systems and skills already in place to run the core business. Tom Lavaris says, “The catering business is fraught with all kinds of potentially difficult issues.” Mr. Lavaris is the executive vice president of operations for Seattle-based Schwartz Brothers Restaurants. Catering can be a significant boom to business; however, there are potential pitfalls. According, ingenuity, hard work, an intuitive sense as to how one door can open to ever more venues catering can be momentous roar in commerce. Just like any business, profitably is judged by increases in the bottom line. Catering is no different. However, longevity is the key to success. How well a company faces adversity and is...
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...RESTAURANT PRACTICUM REPORT On THE MAX’S RESTAURANT Robinson Place Imus Cavite TRAINING PERIOD: November 11, 2014 to February 6, 2015 In Partial Fulfillment of the Requirements for the Course Restaurant Practicum For a Degree in Associate in Hotel and Restaurant Management College of International Hospitality Management University of Perpetual Help System - DALTA Alabang – Zapote Road, Pamplona 3, Las Piñas City SUBMITTED TO: Mr. Wendell B. Aguirre Professor SUBMITTED BY : Mr. Ralf Laurence R. Osis #10 Mambog 1, Bacoor Cavite (046) 418-0539 SUBMITTED ON: February, 2015 TABLE OF CONTENTS Title Page ……………………………………………………………… i Table of Contents ……………………………………………………………… ii Acknowledgment ……………………………………………………………… iii List of Tables ……………………………………………………………… iv List of Figures ……………………………………………………………… v List of Exhibits ……………………………………………………………… vi Page CHAPTER I: Introduction Institutional Background 5-6 General Location 7 Vision, Mission and Goals 8 Institutional Philosophy 8 Organizational Chart 9 Facilities and Layout 10 Outstanding Characteristics 10 CHAPTER II: Discussion of Findings, Analysis and Recommendation A. Dining Area Organizational Chart 12 Job Description 13 Job Specification 14-15 Facilities, Layout, Design and Equipment...
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...Welcome to Future of Dining The international marketing strategy of Touch’ In Paris Course Title: Lecturer Name: Module/Subject Title: Assignment Title: Company: Date due: | BA (Hons) MarketingSandra 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...
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...Title: A FEASIBILITY STUDY FOR THE RENOVATION OF SENSORY EVALUATION ROOM 1. General Objectives 2.1 Project Description The Sensory Evaluation Room renovation project proposal is being proposed to help cater to more students and faculties of this University. The proposed room will have a wider area to accommodate more people. The main prospects of this project would be those who are currently taking their sensory evaluation, product development and thesis subjects. This would help them have a better evaluation of their products to gather more reliable data from their evaluators. There would also be a door connecting the room to the adjacent laboratory room, where most of the equipments for processing are located. 2.2 Projected timeline The project is projected to be done within a period of 7 weeks. The target for each week is as follows: 1st week- removal of impaired materials - ordering of materials needed 2nd week- receiving of ordered materials - planning of the arrangement of materials 3rd week- cleaning and removal of unnecessary objects 4th week-5th week - measuring of arrangement of chairs and tables -changing of lights, repainting of walls and ceiling 6th week-7th week - replacement/arranging of chairs and tables addition of proper light at the cubicle/table according to the design 2. Technical Aspect 3.3 Location Sector The said project will be at the Sensory evaluation room inside the CIT building. Costs and Budgeting...
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...facilities for making tea and coffee. Luxury features include bathrobes and slippers, a pillow menu, twin-sink vanities, and Jacuzzi bathtubs. Larger hotels may provide additional guest facilities such as a swimming pool, fitness center, business center, childcare, conference facilities and social function services Hotel rooms are usually numbered (or named in some smaller hotels and B&Bs) to allow guests to identify their room. Some hotels offer meals as part of a room and board arrangement. In the United Kingdom, a hotel is required by law to serve food and drinks to all guests within certain stated hours. In Japan, capsule hotels provide a minimized amount of room space and shared facilities. Caterers and their staff are part of the foodservice industry. Catering services provided vary depending on the event and can include: cooking and delivering food to an outside location; cooking, delivering and serving food; and full-service (preparing food, providing service staff, decoration of event location, prep and clean-up). In some cases of full-service catering, the caterer is called an "Event Management company." When most people refer to a "caterer", they are referring to an event caterer who serves food with waiting staff at dining tables or sets up a self-serve buffet. The food may be prepared on site, i.e., made completely at the event,...
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...Environmental Catering Table of Contents * Introduction * The process and its environmental factors * Impacts on the environment * Solutions(strategies, toolkits and patents) * Conclusion Introduction Our life become more and more hectic and time is a valuable factor of life. People cannot afford anymore to cook their own meals, it is important to have food fast and cheap at work, at school and at social events. This is why catering has become multibillion dollar industry, giving job for thousands of people. Catering is a business of providing foodservice at a certain site such as hotel, school, workplace or other locations. There are various types of catering: * Mobile catering: providing foodservice from a vehicle or cart provided for the purpose. It’s common at outdoor events such as festivals, and can also be found at downtown business districts. * Event catering: is the most common form of catering. Food is transferred from a kitchen or prepared on site and is served by waiting staff at dining tables or a self-service buffet. * School-workplace catering: in cantinas clients can choose from various ready meals which includes boxed lunch catering such as sandwiches, salads, foods and desserts. It includes the army and hospitals. * Boxed lunch catering: is prepared by the caterer and dropped of fon a location combined for the...
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