...mostly Indian cuisine, but there is also a Greek restaurant and some random quaint cafes. The area is serviced by Sydney’s railway system so work commuters either ride the rail or drive to work. Harris Park has some of its own schools, but is close to several schools and the university. Harris Park Profile Harris Park is a Sydney suburb that sits 23 kilometres...
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...Brand Audit: Casuarina Curry By Ashwin Joseph Ashwin Zenev Jerome Balaji Balakrishnan Madhumita Srinivasan 12772487 12774782 12770282 12772343 Submitted To : Dr. Lisa Tombalabkian EXECUTIVE SUMMARY Extant branding literature holds that, strong brands evoke brand associations that are differentiated readily from direct competitors. Additionally, brand theory asserts that the most powerful and enduring consumer-based brand associations deal with the intangible or abstract characteristics of the product or service, rather than its functional or tangible attributes. To be able to understand why and how consumers evaluate Casuarina Curry as a brand, we need a deeper understanding of the brand associations consumers develop when they use or come into contact with the brand, because brand equity is greatly influenced by the associations consumers develop. The purpose of this Brand Audit was to develop a better understanding of the meaning of Casuarina Curry as a restaurant brand. To achieve its purpose, a multi-method research was designed to: (1) explore and examine brand associations and awareness of Casuarina Curry as described by consumers, and (2) understand the extent to which the identified dimensions of Casuarina Curry play a role in the performance of the Casuarina Curry brand. To effectively build the Brand Inventory, we interviewed the Director of Casuarina Curry.Through a customer survey, analysis results indicated that: Casuarina Curry had High Brand Awareness...
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...Check-out date: Rooms Adults Children Room 1 Hotel Facilities Hotel info Hotel Policies 24-hour front desk Cable television service Check-in time starts at (2 PM) Check-out time is (noon) Coffee/tea maker Complimentary toiletries Daily housekeeping Fax machine Flat-panel television Free Wi-Fi Hair dryer (on request) In-room safe Non-smoking only Private bathroom Restaurant(s) in hotel Shower only Television Internet access (complimentary) Total number of rooms - (41) Tours/ticket assistance Wake-up calls Eurobookings.com - Safe and Secure! Your reservation is absolutely secure. SSL encrypts your credit card number, name, address, and telephone number before they travel over the Internet. This makes doing business over the Internet as secure as purchasing by telephone. SSL safe connection and secure transaction technology has effectively protected hundreds of thousands of Eurobookings customers who have transmitted their credit card numbers online and made a purchase...
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...Case Study On Tommy Miah “Curry King” from Bangladesh ------------------------------------------------- ------------------------------------------------- Institute Of Business Administration Jahangirnagar University Savar, Dhaka Date of Submission: November 23, 2011 Tommy Miah : Britain's "Curry King" Tommy Miah is one of the principal leaders of the Bangladeshi business community in the United Kingdom, a celebrity chef, who believes that the recipe of success is "hard work, more hard work and marketing". Tommy Miah was born in Sylhet, Bangladesh in 1959, and moved to England with family at the age of 10. There he went to school in Aston Manor in Birmingham, and struggled due to his poor English. He was dying to get out as soon as possible. Tommy married Rina at the age of 16 and has three children Aysha, Rajah, Rajoo and two grandchildren Anisha and Rehan at present. Being interested and naturally talented in Cooking, which he got from his mother, Tommy got a job in one of Birmingham's many Indian restaurants as a kitchen porter, washing pots and pans. Back in his mother’s kitchen, kept on practicing, perfecting and improving the dishes he learned from observing the chefs at the job. Tommy launched his first business venture, a simple takeaway and restaurant in Birmingham's Broad Street, which soon gained popularity for his innovative cuisine, and started attracting an influential clientele, particularly among local footballers including Laurie Cunningham...
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...fresh and exciting By Huang Lijie Feb 7, 2010 Collective food memories hold a sacred place in food-loving Singapore. Whether one gushes about an early memory of tucking into a warm flaky curry puff from Polar Puffs & Cakes or reminisces about devouring a handsome slab of sizzling steak from the beloved steakhouse Jack's Place, chances are one will find kindred foodies with similar experiences. Which is why when heritage food and beverage (F&B) brands, under the charge of a new generation of leaders, try to make themselves over to keep pace with changes in lifestyles and consumer habits, they are faced with the challenge of preserving tradition and nostalgia, and staying up to date. Mr Joseph Baladi, chief executive officer of the brand consultancy BrandAsian, says: 'The new generation of leaders at these companies need to understand the role that a brand has played in the success of the business.' Dr Prem Shamdasani, 50, associate professor of marketing at the National University of Singapore Business School, adds: 'The new leadership needs to constantly validate the relevance of the brand to the market and customers, and make changes to update it while reinforcing its unique heritage so that it remains fresh, exciting and sustainable.' Restaurants such as Han's and Muthu's Curry, for example, have revitalised their brand and won praise among diners. Fashion sales manager Pat Lim, 53, a customer of Han's for 30 years, says: 'The new design of the shop is welcoming...
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...From a small outlet in Ahmedabad over 80 years back, Vadilal Industries Ltd has today emerged as India’s second largest ice cream player. The company is also one of the largest processed food players in India with significant exports of frozen vegetables and ready to eat snacks, curries and breads. Vadilal’s aim is to become an Indian MNC in Icecreams and frozen foods and to provide products and services at an affordable price without compromising on quality. Vadilal Industries has been doing well because of its strong brand identity, good product quality, timely supply and extensive reach. A major success factor has been its ability to cater to different market segments through multiple product ranges. Vadilal has the largest range of ice creams in the country with 150 plus flavours and they are sold in a variety of more than 250 packs and forms. The range includes cones, candies, bars, ice-‐lollies, small cups, big cups, family packs, and economy packs. It offers something for...
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...Britain. The foundation base of cooking mania was actually a gift from his mother, when Mr. Tommy was young considerably a kid, he got the opportunity to get informal training from his mother so that was the starting of the journey now he is a celebrity chef of Britain. At the age of sixteen he got married to Rina Miah, only courageous people can take such decision. Getting married only at the age of sixteen is not a matter of joke. Now he has three children’s even grandchildren’s. Tommy got a job in one of Birmingham's many Indian restaurants as a kitchen porter, washing pots and pans. Back in his kitchen he kept on practicing and perfecting the dishes he learned from observing his master chefs at the workplace. Tommy Miah first started a conventional and restaurant in Birmingham's Broad Street, but as his plan was doing the same thing in a new way. He started innovating new recipe and dishes which soon become popular and defeated the traditional curry concept of Britain. Basically he was a Mould breaker. He came out of the traditional way of preparing food. Finally he earned the honor as “Pride in seafood”. He also introduced Raj restaurant which also become a great example for...
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...the home of his uniquely inspired Original Raj Hotel Group of individually styled Indian-themed boutique hotels. | | He is the founder and promoter of the International Indian Chef of the Year Competition: the most prestigious event in the Indian culinary calendar, attracting 5000 entrants – both amateur and professional – from all corners of the world. The competition is climaxed at a special awards ceremony held in conjunction with The Curry Ball, a black-tie event hosted by Tommy to raise funds for the Sreepur Village Orphanage in Bangladesh. | Tommy Miah returns regularly to Bangladesh where he has diverse business interests and commitments including his signature restaurant The Heritage - the home of his original bangla-fusion style of cooking and fine dining. He devotes an increasing amount of his business energy to projects, ranging from clothing and textiles to food manufacture, in his native Bangladesh in an effort to raise the profile of his spiritual home and increase opportunities for Bangladeshis. | Drawing upon his status as a media celebrity and TV chef, coupled with wide experience of international dining and catering, has resulted in the foundation of the Tommy Miah Institute of Hospitality Management to train young Bangladeshis and equip them to succeed in the international hospitality industry. | In 2005, Tommy further extended his Bangladesh-based business interests with the launch of One Consumer Products bringing under one roof the Best...
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...AN ORGANISATIONAL STUDY AT EASTERN CONDIMENTS PVT LTD: cochin ( Submitted to the kerala University, in partial fulfillment of the requirements for the award of Master of Business Administration) Submitted by; MAYA TV INSTITUTE OF MANAGEMENT AND TECHNOLOGY (Affiliated to Kerala University) Submitted to: Mrs.Deepa (Assistant faculty and mentor for organisational study) OCTOBER 2011 DECLARATION I hereby declare that the dissertation entitled ‘Organization Study at EASTERN CONDIMENTS PVT LTD, KERALA’ submitted to INSTITUTE OF MANAGEMENT AND TECHNOLOGY in partial fulfillment of the requirement for the award of the degree of M.B.A (Master of Business Administration), is a record of original work done by me under the supervision and guidance of Ms.ANN,HR officer , and the project work has not formed the basis for the award for any degree or other similar title to candidate of any university. Place: PUNNAPRA Date:27/10/2011 ACKNOWLEDGEMENT I am deeply indebted to EASTERN CONDIMENTS PVT LTD, for giving me this opportunity to complete my project work in their esteemed organization. I express my gratitude to MR JOHN HR MANAGER for granting me permission to complete my project work at EASTERN CONDIMENTS PVT LTD I am extremely grateful to Ms.ANN,PROJECT GUIDE, for all her guidance, assistance and support. CHAPTER 1 ...
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...TMA 1 is 100 and this contributes 25% towards the total weightage of this course. 5. Do remember to submit online and by the deadline. 6. Students are highly encouraged to passage their TMAs to the Turnitin system before submission, to encourage honest academic writing and it is not mandatory except for Project courses". Case Scenario 1 India a hot spot for franchising As franchisors have found wringing impressive growth rates from the domestic market increasingly difficult, they have begun to export their franchises to international markets, including those with developing economies. Indeed, franchising is ideally suited for developing economies because it allows people with limited business experience and financial resources to become part of an established business. India, with a population of more than 1 billion people, is attracting the attention of franchisors across the globe. More than 750 franchisors now operate in India, where the franchising industry is growing at an annual rate of 30 percent. India’s middle class, which currently stands at 50 million, is expected to grow to 583 million by 2025, a growth rate that appeals to franchisors. India also has 35 cities with populations that exceed 1 million people compared to just 9 in the United States. The Global Retail Development Index...
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...noodles, to cater for the health conscious like 'No MSG', 'Less Salt', and 'No Trans fat'. A wholewheat flour based noodle variation marketed by the name "Vegetable Atta Noodles" has been introduced in India (Atta flour is used in preparing most forms of wheat based breads in India) and caters to health conscious buyers wary of the refined flour used in the regular Maggi noodles. This move helps the brand in India as suburban mothers, who feed the noodles to children as an afterschool snack, are the primary customers of the brand. Recently, a line of rice noodles and whole wheat with pulses, carrots, beans, and onions has also been introduced in India. "Maggi" has become a well-known brand for instant noodles in India and Malaysia such as curry and chicken flavoured noodle soup. Nestlé India Ltd (NIL) offered a variety of culinary products such as instant noodles, soups, sauces and ketchups, cooking aids (seasonings), etc., under the Maggi brand. of these, instant noodles had been NIL's main product category in the culinary segment since the launch of Maggi 2 Minute Noodles (Maggi noodles) in 1982. Over the years, Maggi noodles became a...
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...TMA 1 is 100 and this contributes 25% towards the total weightage of this course. 5. Do remember to submit online and by the deadline. 6. Students are highly encouraged to passage their TMAs to the Turnitin system before submission, to encourage honest academic writing and it is not mandatory except for Project courses". Case Scenario 1 India a hot spot for franchising As franchisors have found wringing impressive growth rates from the domestic market increasingly difficult, they have begun to export their franchises to international markets, including those with developing economies. Indeed, franchising is ideally suited for developing economies because it allows people with limited business experience and financial resources to become part of an established business. India, with a population of more than 1 billion people, is attracting the attention of franchisors across the globe. More than 750 franchisors now operate in India, where the franchising industry is growing at an annual rate of 30 percent. India’s middle class, which currently stands at 50 million, is expected to grow to 583 million by 2025, a growth rate that appeals to franchisors. India also has 35 cities with populations that exceed 1 million people compared to just 9 in the United States. The Global Retail Development Index...
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...INDIAN FOOD PROCESSING INDUSTRY The food processing industry in India is one of the largest in terms of production, consumption, export and growth prospects. Important sub sectors in food processing industries are fruit and vegetable processing, fish-processing, milk processing, meat and poultry processing, packaged/convenience foods, alcoholic beverages and soft drinks and grain processing. According to Ministry of Food Processing Industries, the size of the food processing industry was about Rs.315, 000 crores and included Rs.99, 000 crores of value added products. About 300 million upper and middle class people consume processed food; 200 million more consumers are expected to shift to processed food by 2013. The food processing industry accounts for 13.5% of the country’s industrial output. It generates 18% of gross domestic product and employs about 19% of the industrial labour at national level. Products like papad, pickle and spice mixes have been hugely successful in recent years. The size of this particular segment alone is estimated at about Rs 100 crore. Rabo India Finance had projected that the Indian food processing industry would increase to Rs 11,500 billion by 2014-15. Processed products like ‘chapaties’, ‘subzies’ and portion packs of concentrated curries are fast becoming regular diets, especially for young couples. The product range includes foods like ‘puri-bhaji’ and ‘dosa-vada’. Processed food products like pickles, chutneys, juices and curry powders had...
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...Spice Man is a B2B distributor of premium quality organic Asian cooking sauces to the specialty supermarket sector, in four key areas across the UK. Spice Man aims to fill a clear gap in the market and cater for growing customer demand for high quality, healthy premium Asian sauces. Product Mix Product The product concept: • Premium quality specialty imported South East Asian cooking sauces • The USP's of the product: organic luxury ingredients and completely authentic recipes developed by top specialist chefs The types of sauce include: • Rendang sauce and fried rice sauce from Indonesia • Curry noodle sauce from Thailand • Curry sauce for fish and one for lamb from Malaysia Pricing • The average cost to Spice Man of a case of 12 jars of any of these sauces, including cost of shipping insurance and freight (CIF) for arrival at Southampton is estimated at £6.80 • The RRP of £2.49 would produce £1.92 profit per jar and the hoped for 100% mark-up on products would mean that Spice Man would sell its products to an intermediary for £1.25, producing 67.8p profit • Of the initial stock of 35,000 cases, Spice Man needs to sell the vast majority - 84%, at the full retail price in order to break even Place/distribution • The distribution of Spice Man's products will be to up-market speciality supermarkets in London, Bradford, Manchester and Birmingham (key Asian food hubs). This could be challenging as ‘dealing with new suppliers has unpredictable aspects' • Spice...
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...Bangladeshi community. I hope that you will find much of interest here – whether it is a new recipe idea for a dinner party or inspiration for your own business. Above all, I want to hear from you. Promoting a Positive Bangladesh Tommy Miah [Signature] TOMMY MIAH [Resume] Entrepreneur and Celebrity Chef Tommy Miah is one of the leading Bangladeshi businessmen in the United Kingdom where he owns the award-winning Raj Restaurant in Edinburgh, where he has substantial property interests. Edinburgh is also the home of his uniquely inspired Original Raj Hotel Group of individually styled Indian-themed boutique hotels. | | He is the founder and promoter of the International Indian Chef of the Year Competition: the most prestigious event in the Indian culinary calendar, attracting 5000 entrants – both amateur and professional – from all corners of the world. The competition is climaxed at a special awards ceremony held in conjunction with The Curry Ball, a black-tie event hosted by Tommy to raise funds for the Sreepur Village Orphanage in Bangladesh. | Tommy Miah returns regularly to Bangladesh where he has diverse business interests and commitments including his signature restaurant The Heritage - the home of his original bangla-fusion style of cooking and fine dining. He devotes an increasing amount of his business energy to projects, ranging from clothing and textiles to food manufacture, in his native Bangladesh in an effort to raise the profile of his spiritual...
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