...a mid-day break and enjoys a bottle of Coca-Cola on a warm summer day. She pulls out her Macbook and quickly reviews her notes in preparation for an afternoon business meeting. Ellen is an organic dairy farm consultant for Free Range Foods, an American organic dairy farm. Ellen will attempt to persuade a consortium of business leaders that her agribusiness company is best-suited for the five year, five million dollar contract to provide organic dairy farm products to local school systems in Tokyo. This is Free Range Food’s first attempt to compete on the international landscape. Since the local school systems contract begins in one year, Free Range Food must determine if their company can compete globally while simultaneously maintaining its eco-friendly business operations. Thomas L. Friedman, in The Lexus and the Olive Tree, explains globalization as a movement that enables individuals, corporations, and countries to reach around the globe farther, faster, deeper, and cheaper than ever before. Due to more accepting international trade laws and modern advances in technology business globalization is becoming more common and some will argue a necessary component to sustaining one’s business. This script will discuss four elements Free Range Foods must consider when deciding to whether to go global: 1-analyze the pros/cons of how at least two globalization strategies might apply to their decision 2-identify the factors to be reviewed before going global 3-make a recommendation...
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...of Report (Date of earliest event reported): June 23, 2015 LOGO Kraft Foods Group, Inc. (Exact name of registrant as specified in its charter) Virginia 1-35491 36-3083135 (State or other jurisdiction of incorporation) (Commission File Number) (IRS Employer Identification No.) Three Lakes Drive, Northfield, IL 60093-2753 (Address of principal executive offices, including zip code) (847) 646-2000 Registrant’s telephone number, including area code Not Applicable (Former name or former address, if changed since last report) Check the appropriate box below if the Form 8-K filing is intended to simultaneously satisfy the filing obligation of the registrant under any of the following provisions: x Written communications pursuant to Rule 425 under the Securities Act (17 CFR 230-425) ¨ Soliciting material pursuant to Rule 14a-12 under the Exchange Act (17 CFR 240.14a-12) ¨ Pre-commencement communications pursuant to Rule 14d-2(b) under the Exchange Act (17 CFR 240.14d-2(b)) ¨ Pre-commencement communications pursuant to Rule 13e-4(c) under the Exchange Act (17 CFR 240.13e-4(c)) Item 5.02. Departure of Directors or Principal Officers; Election of Directors; Appointment of Principal Officers. (e) As disclosed in the definitive proxy statement on Schedule 14A filed with the Securities and Exchange Commission (the “SEC”) by Kraft Foods Group, Inc. (“Kraft”) on June 2, 2015 (the “Definitive Proxy Statement”) relating...
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...marketing manager of K&N’s. The rationale behind visiting the company is to study and evaluate the marketing and positioning strategies of K&N’s products the history and development of the food market. The report starts with the basic history and introduction of the company, its products and competitors it also covers the general information of the market. The information presented in this report has been obtained from the company’s personnel consumers and the market and company’s websites. Group members Sheeba Siddiqui Syed Umer Noman Madiha Fazal Afsheen Raza Abdul Moiz Contents Introduction 3 History: 3 Working Process: 3 PRODUCTS: 4 CURRENT MARKET SITUATION: 4 COMPETITORS 5 Menu foods: 5 Man-o-salwa 5 Pk Foods 5 Dawn foods 5 Competing products 5 Earlier product to satisfy need: 5 Researching Organizational Marketing Positioning: 6 Target Marketing Segments 6 • Working Women: 6 • Kids : 6 • Business class 6 • House wives: 6 Market positioning AND Difference Promoted: 7 • Halal Product: 7 • M.S.G. Free 7 • Vaccinated: 7 • CARBONATE FREE: 7 Non-steroidal growth: 7 POSITIONING STRATEGIES: 8 • Advertisement: 8 • Backward integration: 8 • Recall SHORT expiry products 8 • Fish Free Feed: 9 • Case Study Accepted IN...
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...CASE STUDIES Amy’s Kitchen Case Study From start-up to leading natural and organic frozen food brand Reference Code: CSCM0256 Publication Date: August 2009 DATAMONITOR VIEW CATALYST Amy’s Kitchen was established by Andy and Rachel Berliner in 1987, and concentrates on the production of natural and organic meals. The company has dramatically expanded its product range in the 22 years since its founding from its one initial vegetable pot pie and in the fiscal year 2008, recorded revenues of 240million USD. The global economic crisis has been problematic for Amy’s Kitchen, as consumers seeking to make savings to their household budgets have reduced their spending on organic and natural food. However, core customers remain and many will continue to both regularly purchase the brand and be unpaid ambassadors for it, which has been part of its marketing success since its inception. SUMMARY • The Amy’s Kitchen company began as a business in 1987 in California and is named after Amy Berliner, the daughter of the two founders Andy and Rachel Berliner. The company has grown into the leading natural frozen food brand in the US, benefiting from the rise of the organic foods market. • The two founders had previous experience of working in the food industry with the Magic Mountain Herbal Tea Company and in the case of Rachel Berliner’s family from organic farming. This placed them in good stead for the creation of their organics company. • The company is resolutely in favor of...
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...Operational case study exam – February 2016 Pre-seen materials – Students’ copy February 2016 Operational case study examination Pre-seen materials First Class Bakery Contents 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Introduction Products Production Customers Distribution/suppliers/recycling Employees Financial statements Information and costing systems The industry News articles ©CIMA 2015. No reproduction without prior consent Page 2 3 7 10 12 13 15 19 20 21 Page 1 Operational case study exam – February 2016 Pre-seen materials – Students’ copy Introduction First Class Bakery manufactures cakes and desserts which are packaged and sold directly to food retailers. All production is carried out on a single site in the west of Beeland, a country that has B$ as its currency. Most of the cakes manufactured are for large food retailers who sell the cakes as their own brand. First Class Bakery packages the cakes using the brand required by each retailer. Some cakes and desserts are sold to small independent food retailers under First Class Bakery’s own brand. All sales are made in Beeland, in B$. First Class Bakery was established over 30 years ago by three brothers: John, James, and Frank Mitchell. The three brothers owned and ran the business until recently when 80% of its equity shares were sold to Universal Foods, a large group quoted on Beeland’s stock market. The two older brothers John and James retired from the business...
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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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...syrup. This creates a tax-subsidized economic incentive for people to choose fast food over nutritious options. Scrapping farm subsidies including corn would be a great idea (that the movie doesn't propose). It has a good segment about how Monsanto is using intellectual property law to unfairly create a US soybean monopoly, suing farmers who never bought Monsanto seed and forcing them to capitulate because of the sheer weight of legal bills. But the movie descends into sensationalism. For example, it takes a sad case of a kid named Kevin who died of E Coli poisoning after eating a hamburger. It traces the industry's response -- which is to use ammonia to make sure that almost no E Coli survives -- and criticizes its solution while playing ominous music in the background along with unanswered cries of anguish from Kevin's mother. It fails to mention that (1) all E Coli dies when meat is cooked properly (2) using ammonia to kill E Coli is an ingenious idea that's very effective (3) the food with the greatest risk of E Coli poisoning is organic spinach. It doesn't mention how the fast food industry eliminated the use of hydrogenated vegetable oil, almost completely eliminating trans fat from fast food. It has a scene comparing the resources used by a free range cow farmer who has about 20 cows versus an industrial slaughterhouse that processes thousands -- failing to mention that if the free range farmer produced cows on the same scale he would use 4x to 10x the resources for...
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...229g 10g 3/5/15 210g 13g 3/6/15 354g 19g 3 day Average = 264g 14g a. Does your 3 day average meet the recommended Acceptable Macronutrient Distribution Range (AMDR) for carbohydrate? (See text page 61, Table 3.1) i. Table 3.1 states a range of 45g-65g and my 3-day average was 264g, so clearly I consumed 4x the amount I should have. b. Does your 3 day average meet the recommended daily dietary fiber gram intake? i. Table 3.1 states a range of 10g-35g and my 3-day average was 14g, so I met the recommended daily dietary fiber gram intake. 2) (5pts) Refer to your Food Detail Reports to identify which three different items contributed the most added sugar calories to your overall diet. Complete the chart and answer the question. ITEM AS calories Healthy Alternative Long Island Iced Tea 207 Water Monster Energy Drink 206 Black Coffee Sprite Soft Drink 231 Sugar Free Soft Drink a. It is very common to consume excess calories from foods high in added sugars (AS). Therefore one can easily meet the recommended % of calories from carbohydrates (Q2b) with the help of unhealthy items. How do you feel added sugars contributed your carb intake levels? i. The added sugars had a huge impact on my carb intake levels. In each case where I took in higher levels of sugars, my carbs where much higher. 3) (5pts) Using your food detail report, list any of your items which contain carbohydrate, 3+ grams of fiber and had little or no added sugars. In other words, identify your ‘healthy’...
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...Adverse reactions to food Review Peanut Allergies The essay is being reviewed by the following criterias: Format and structure Clarity and precision Quality and reliability of sources Evaluation of sources Presents a clear and substantiated arument Provides clear and applicable recommendations for hospitality industries The reason for choosing the above lies on judging the essay whether or not it provides a clear and consise range of information. It will help the author to know the range of sources used and whether it had been properly evaluated or not. The detailed evaluation of information and wide range range of conclusions which derives from the evaluation of the sources will help to review it according to its 'usage' by the author. Finally recommendations for action which derives from conclusion will help to review it based on its relevance to hospitality and tourism industries. Brief overview of the essay The essay starts off identifying different types of nuts or peanuts. The essay then discusses the facts and figures of illness which creates a sense of feeling that peanut allergies is a serious issue to be considered. It discusses the outbreak in UK and US where peanut allergies are a serious issue. It then goes on describing the causes of the alllergies while moving onto the consequences of how it might affect peopleThe author brings in the dilemma that occurs in the hospitality industry with giving a examples as cited in Hearnes, (2003). The author describes...
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...triticale. Gluten causes health problems for people who suffer from celiac disease (also known as gluten intolerance), some cases of wheat allergy or non-celiac gluten sensitivity. Treating celiac disease means excluding all gluten containing products from one’s diet like bread products, pastry, pasta, beer and even products where gluten is sometimes used as a stabilizing ingredient. However, gluten-free market offers a substitution probably for any gluten containing food. (More info about celiac disease and gluten-free diet can be found on https://celiac.org) At first, gluten-free food market was driven by growing of celiac awareness, but than it became a new trend and quickly expended over the past decade and its size is expected to double in the next 10 years. According to the estimations of market research firm Nielsen, the sales of gluten-free products have doubled in the past four years, rising from $11.5 billion to more than $23 billion. And sales of gluten-free food in America are forecast to grow by a further 61% by 2017, with similar increases expected in other rich countries. (“The article is Gluten-free” Vikram Mansharamani) Present and potential buyers It’s obvious that among consumers of gluten-free food we can count people who suffer from celiac disease, wheat allergy or non-celiac gluten sensitivity. However, demand doesn’t end here. Gluten-free diet quickly gained popularity both as a fad diet and as a part of healthy lifestyle. The view that gluten is bad not...
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...To begin, this essay explores Glenilen yoghurts, a small artisan dairy business located in the heart of West Cork. Glenilen Farm is an artisan dairy products business located in the rural area of Drimoleague, County Cork which is run by Alan and Valerie Kingston. Alan’s family has been tending to the same small dairy farm in Drimoleague for generations. Nestled on the banks of the River Ilen, from which Glenilen have taken their name, Glenilen Farm is a perfect setting for dairy farming. The hills of Drimoleague, County Cork provide their cows with a rich and plenteous supply of healthy green grass, which in turn supplies Glenilen with the rich tasty milk, which has become the core and fundamental ingredient in all of their delicious products, in particular their yoghurts. In the past, Valarie Kingston enjoyed baking and experimented with her culinary skills using fresh, home-produced raw materials. It all started in 1977 when Valerie began using this milk to make homemade cheesecakes for country markets. Her cheesecakes, made with local fresh, simple ingredients, proved to be an immediate hit and quickly gained popularity and from that small beginning a very successful enterprise Glenilen Farm began. What started out as a pastime continued to thrive and grow, and in doing so transformed a small family dairy farm into a busy and buzzing enterprise. (Glenilen Farm Our Story, 2009) An old saying that perfectly sums up their business is ‘Good things come from small beginnings’...
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... of course, refuse the food. He should verbally reprimand all employees involved and the document this whole incident. He then needs to contact Jason or Easter to see if they are aware of this practice and if it has been tolerated. It is obvious that this practice is contributing to the Providence distribution center’s elevated shrinkage rate. Once Easter is informed, he will likely support more severe actions for Bigelow’s activities. Management needs to monitor worker productivity more closely to reduce and hopefully eliminate these situations in the future. Worker conduct and expectations should be explained and reinforced because recently too much has been over-looked and thus become the standard. With regard to pilferage, instituting some security measures, such as package seals or electronic tags, could prevent theft. In addition, the company should install security cameras in problematic areas of the warehouse as having video documentation avoids any debate on behavior. The company could also institute a “whistle-blower” program whereby employees could report theft or pilferage anonymously without fear of reprisal. Fosdick needs to impress upon his staff that he is their manager, not Bigelow, this long-range step would help him take control of the operations at his warehouse. Fosdick definitely needs to enforce the rules already in place that workers currently disregard. As mentioned previously, video monitoring is another long-range solution to controlling...
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...campus would make their lives easier and would look make them happier to see that the university is listening to what they wants and coming up with solutions to make all students happy. My expectation about this study is to help PMU improve their system and show them how this study can be beneficial for the university not only for the students, but also can be profitable. Literature Review During my research, I found a similar case in the University of Western Sydney when they open a restaurant in Parramatta campus. They claim that opening a restaurant on campus, it is a perfect place for corporate lunches or catching up with friends. In our case, this shows that opening a Chili’s could be very beneficial for students who want to catch or even instructor’s that would like to discuss something over lunch. However, opening a restaurant is not easy as it seems. According to an article Lorri Mealey, she confirms that opening a restaurant might see glamorous and fun, but it looks that way due to a lot of the hard work has been done. Being in the food business, it is highly important to grasp the...
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...http://www.engagementinnovationsummit.com/wp-content/uploads/2014/10/medium-bdaily-logo.png .Tomaszewska J. Retail from the inside. Retail is the sale of goods to consumers, not for resale, but for use and consumption by the purchaser. The retail transaction is at the end of the supply chain. Manufacturers sell large quantities of products to retailers, and retailers attempt to sell those same quantities of products to consumers. Retailers can be categorizing by a type of products which they are selling, such as food, clothes, shoes, home care, garden accessories, jewellery, newspapers, non-specialist, chemist and toys. We can also categorize retailers based on the number of products lines and the number of different products within a product line of the products they carry. We can split retailers in to three different groups such as: General Merchandisers – These retailers carry a wide range of product categories though the number of different items within a particular product line is generally limited Multiple Lines Specialty Merchandisers - Retailers classified in this category stock a limited number of product lines but within the categories they handle they often offer a greater selection than are offered by general merchandisers. For example, a consumer electronics retailer would fall into this category. Single Line Specialty Merchandisers – Some retailers limit their offerings to just one product line, and sometimes only one product. This can be seen online...
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...........................8 Our team ......................................................................................9 Responsible sourcing ............................................................10 Australia first ............................................................................ 12 Our sustainability ................................................................... 13 Our community ....................................................................... 14 Our 3 year performance summary ..................................17 Cover image: supplier to Coles for over 20 years, apple grower Harvey Giblett of Newton Brothers Orchards, located in Manjimup, Western Australia. About us Coles is a leading national food, liquor and convenience retailer in Australia. We employ more than 102,000 team members across our brands, which include Coles and Bi-Lo supermarkets, Coles Express, 1st Choice Liquor Superstore, Liquorland, Vintage Cellars and Spirit Hotels. Our goal What we want to achieve “To give the people of Australia a shop they trust, delivering quality, service and value.” Our values What we believe in Our customers come first – always! We support each other to get things done. Our circle for success Our ways of working Our six point plan to deliver our goal How we work together Lead effectively Act collectively Support consistently...
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