...world's leading food processor. The food giant ranks as one of the 100 largest companies in the world. Nestlé’s primary products include beverages such as (coffee, chocolate drinks, mineral water, and soft drinks), dairy products, infant formula, culinary products (soups, seasoning, condiments), frozen foods and ice cream, yogurt and chilled desserts, and chocolate. Nestlé is committed to providing quality brands and products that are essential to good living. In doing so, the Nestlé name has become synonymous with great-tasting, nutritious food and beverage products. (nestleusa.com) For well over a century, Nestle commitment to producing foods that’s uniquely fulfilling people's needs has been the secret ingredient in everything we they make. Introduction Nestle is know as one of the world’s leading Nutrition, Health and Wellness Company. The Company's priority is to bring the best and most relevant products to people, wherever they are, whatever their needs, throughout their lives. Nestle boasts a broadly diversified business portfolio and has leading global market shares in numerous product categories, which including soluble coffee, bottled water, dairy products, nutrition and baby food, ice cream, frozen prepared dishes, culinary preparations, and chocolate. Nestle, believes that research can help them make better food so that people live a better life. They strive to bring consumers foods that are safe, of high quality and provide best possible nutrition to meet physiological...
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...Foodie culture today represents everything related to food consumption, including every step involved with it before food gets served, Foodies conformed a group of individuals, specially young adults who appreciate the delivery and service of their food. Foodies care about where the ingredients come from, they are well informed of when new restaurants by famous chefs opens, the strategies that are involved in preparing the dishes, and about everything that happens before food is ready to eat, or as two experts in the industry June Jo Lee, and Melissa Abbott directors of the publication Culinary Insights defines it “the term foodie simply reflects those who appreciate food in all of its dimensions, ranging from peasant simplicity—and the joy of sharing and discovery—to palate-busting, transcontinental, modern cuisine.” Likewise, all the benefits the movement has to offer are often forgotten by the antagonists of the subculture that misrepresent and portray the foodie subculture in society as one deriving its interest with every step of the food process and attention to detail of food production and preparation as a negative way of experiencing food, and very frequently as a way of food “fanaticism” by its members. Sometimes even to the extend of commendation, like Jodi Helmer with her article “Is the foodie’ culture actually ruining food?” that tells an incomplete story of how the demands of the subculture when it comes to food quality and production of new foods are doing more...
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... Ethics by definition, according to BUSN Introduction to Business, refers to sets of beliefs about right and wrong good and bad. Ethics are the basic concepts and fundamental principles of decent human conduct. Ethics include universal values such as equality of all men and women, human or natural rights, obeying the laws, concern for health and safety, and the environment. Business ethics involve the application of these issues in the workplace. Social responsibility, again according to BUSN Introduction to Business, is the obligation of a business to contribute to society. Being socially responsible means that people and businesses must behave ethically and with sensitivity toward social, cultural, economic and environmental issues. Social responsibility is the obligation of a business towards the welfare and interests of the society in which it operates. This paper will describe key areas of the Chipotle’s code of conduct that are of significant importance to the business, explain key steps that should be taken to ensure that employees follow the code of conduct, and suggest ways in which the restaurant can engage in socially responsive activities in the community within which it operates. Let’s start off with some background information about the restaurant. Chipotle first opened its door in 1993 in Denver, Colorado near the campus of the University of Denver. The founder, Steve Ells, a former culinary arts student and chef, obtained the old Dolly Madison...
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...FOOD TOURISM AND THE CULINARY TOURIST ___________________________________ A Thesis Presented to the Graduate School of Clemson University ___________________________________ In Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy Parks, Recreation, and Tourism Management ___________________________________ by Sajna S. Shenoy December 2005 Advisor: Dr. William C. Norman ABSTRACT The subject matter of this dissertation is food tourism or tourists’ participation in `food related activities at a destination to experience its culinary attributes. In addition, the culinary tourist or the tourist for whom food tourism is an important, if not primary, reason influencing his travel behavior, is its focus. The empirical objectives of this dissertation concerned identifying the underlying dimensions of food tourism, developing a conceptual framework that explains participation in food tourism, develop taxonomy of food tourists by segmenting the tourists based on their participation in food tourism, and finally identifying the variables that predict membership in these food tourist segments. The effect of sociodemographic variables on participation in food tourism, and their association with the food tourist segments were also examined. Further, all the findings were analyzed within the theoretical framework of the world culture theory of globalization and the cultural capital theory. Based on the survey responses of 341 tourists visiting...
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...ork2012 - 2013 Catalog A Message from the President “Sullivan University is truly a unique and student success focused institution.” I have shared that statement with numerous groups and it simply summarizes my basic philosophy of what Sullivan is all about. When I say that Sullivan is “student success focused,” I feel as President that I owe a definition of this statement to all who are considering Sullivan University. First, Sullivan is unique among institutions of higher education with its innovative, career-first curriculum. You can earn a career diploma or certificate in a year or less and then accept employment while still being able to complete your associate, bachelor’s, master’s or doctoral degree by attending during the day, evenings, weekends, or online. Business and industry do not expand or hire new employees only in May or June each year. Yet most institutions of higher education operate on a nine-month school year with almost everyone graduating in May. We remained focused on your success and education, and continue to offer our students the opportunity to begin classes or to graduate four times a year with our flexible, year-round full-time schedule of classes. If you really want to attend a school where your needs (your real needs) come first, consider Sullivan University. I believe we can help you exceed your expectations. Since words cannot fully describe the atmosphere at Sullivan University, please accept my personal invitation to visit and experience...
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...OFFICIAL CATALOG This Catalog contains information, policies, procedures, regulations and requirements that were correct at the time of publication and are subject to the terms and conditions of the Enrollment Agreement entered into between the Student and ECPI University. In keeping with the educational mission of the University, the information, policies, procedures, regulations and requirements contained herein are continually being reviewed, changed and updated. Consequently, this document cannot be considered binding. Students are responsible for keeping informed of official policies and meeting all relevant requirements. When required changes to the Catalog occur, they will be communicated through catalog inserts and other means until a revised edition of the Catalog is published. The policies in this Catalog have been approved under the authority of the ECPI University Board of Trustees and, therefore, constitute official University policy. Students should become familiar with the policies in this Catalog. These policies outline both student rights and student responsibilities. The University reserves the right and authority at any time to alter any or all of the statements contained herein, to modify the requirements for admission and graduation, to change or discontinue programs of study, to amend any regulation or policy affecting the student body, to increase tuition and fees, to deny admission, to revoke an offer of admission and to dismiss from the...
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...2012 Catalog Volume 20 Issue 1 March 5, 2012 – December 31, 2012 This Catalog contains information, policies, procedures, regulations and requirements that were correct at the time of publication and are subject to the terms and conditions of the Enrollment Agreement entered into between the Student and ECPI University. In keeping with the educational mission of the University, the information, policies, procedures, regulations and requirements contained herein are continually being reviewed, changed and updated. Consequently, this document cannot be considered binding. Students are responsible for keeping informed of official policies and meeting all relevant requirements. When required changes to the Catalog occur, they will be communicated through catalog inserts and other means until a revised edition of the Catalog is published. The policies in this Catalog have been approved under the authority of the ECPI University Board of Trustees and, therefore, constitute official University policy. Students should become familiar with the policies in this Catalog. These policies outline both student rights and student responsibilities. The University reserves the right and authority at any time to alter any or all of the statements contained herein, to modify the requirements for admission and graduation, to change or discontinue programs of study, to amend any regulation or policy affecting the student body, to increase tuition and fees, to deny admission, to revoke an offer...
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...COURSE OUTLINE CENTRE FOR HOSPITALITY AND CULINARY ARTS COURSE NAME: Restaurant Marketing Leadership COURSE CODE: HOST 1058 CREDIT HOURS: 42 Hours PREREQUISITES: None COREQUISITES: None EFFECTIVE DATE: January 2013 PROFESSOR: Andy Hickl-Szabo PHONE: N/A EMAIL: ahickl@georgebrown.ca PLAR ELIGIBLE: YES ( ) NO ( x ) NOTE TO STUDENTS: Academic Departments at George Brown College will NOT retain historical copies of Course Outlines. We urge you to retain this Course Outline for your future reference. EQUITY STATEMENT: George Brown College values the talents and contributions of its students, staff and community partners and seeks to create a welcoming environment where equity, diversity and safety of all groups are fundamental. Language or activities which are inconsistent with this philosophy violate the College policy on the Prevention of Discrimination and Harassment and will not be tolerated. The commitment and cooperation of all students and staff are required to maintain this environment. Information and assistance are available through your Chair, Student Affairs, the Student Association or the Human Rights Advisor. George Brown College is dedicated to providing equal access to students with disabilities. If you require academic accommodations visit the Disability Services Office or the Deaf and Hard of Hearing Services Office on your campus. STUDENT RESPONSIBILITIES: Students should obtain a copy...
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...[pic] Running head: BRAND EXTENSION MARKETING PLAN The Cooler Cooker Unit 6 Final Project Tanya Dabney Marketing Management, GB530.04 Dr. Jerry Haenisch, PhD May 27, 2011 1.0 Executive Summary The “Cooler Cooker” is the most recent innovation that has great potential to generate revenue for Lakeland, “the home of creative kitchenware”. The Cooler Cooker is a product that will be an answer to household families, single parents, chefs, culinary students, and anyone who prepares hot meals whether at home, in restaurants, or in a cafeteria. The cooler cooker will perform and prepare meals as any other cooking pot or pan. The beauty behind this product is although it has the ability to prepare meals on the stovetop or in the oven, to the outside touch, the pot or pan will never get hot. This innovate product is any cook’s dream, especially moms who are always in fear of their children that are always displaying curiosity to get the better of them and makes the decision to touch that hot pot on the stovetop. It is not uncommon, everyone at some point or another, while preparing a meal have mistakenly or unconsciously touched that hot pot and the results of the incident were not good. With the Cooler Cooker you will never receive another burn. Regardless of the temperature in the oven, or the length of time the meal has to be prepared on the stovetop, this safe and user friendly product will never get hot to the outside touch rather it will always remain...
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...Family, tradition, innovation and quality: how to succeed during recession The case of an excellence in the province of Piacenza: Molino Dallagiovanna Srl Università Cattolica del Sacro Cuore - Piacenza Entrepreneurship and Small Business Management – Professor Ghezzi Second-level degree in International Management Albertario Gianluca Di Paolo Federica Matrà Giuseppe Resmini Riccardo Rodondi Francesco Terdich Andrea March 20, 2014 TABLE OF CONTENTS Introduction…………………………………………………………………………………...2 Scarcity of resources: a limit for SMEs, but not for Molino Dallagiovanna.......................5 a. Research and Development……………………………………………………....….5 b. Communication and Internationalization……………………………………………7 Expansion of product lines and customization: Premium value delivered........................10 a. The production process……………………………………………………………..10 b. A Mental Approach…………………………………………………………….......12 c. Quality Certifications and Partnerships…………………………………………….13 d. Great attention towards clients’ needs………………………………………...…...14 Family is strength....................................................................................................................15 a. The organizational chart............................................................................................15 b. Theories.....................................................................................................................19 c. Molino Dallagiovanna does not follow theories...
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...GALWAY MAYO INSTITUTE OF TECHNOLOGY Food Studies 2 (September 2010 – December 2010) B.B 2 (Block release) HOTEL AND CATERING MANAGEMENT GROUP PROJECT: FRENCH COUSINE DATE: BY: TABLE OF CONTENST: 1. Introduction OK 2.Ingredients 3.Requisitions OK 4.Menu OK 5.Dishes,reciepes and method of work 6.Photos of dishes (on the day) 7.Party System OK 8.Time plan 9.inspection of incoming food 10.Portion Control 11.H.A.C.C.P flow chart Ok 12.Nutritional and dietary analysis 13.Cooking temperature (on the day) 14.Costing all dishes 15.Callculate Selling price (K.P @ 63%) 16.Reflection on the day 17. Conclusion 18.Acknowledgments 19.Bibliography Introduction The people of France consider cooking a fine art. A French saying describes the attitude of French cooks toward their art: “ L’excès en tout est défaut “ —“excess is always a fault.” In other words, you can have too much of a good thing. French cooks use strong flavors, such as garlic, in small amounts so that they will not overpower other flavors. In fact, the most important rule in French cooking is not to use too much of any one ingredient. History of French Cooking Hundreds of years ago, the chefs who worked for the kings and queens of France developed haute or grande cuisine. This kind of cooking featured huge, complicated meals that took hours of...
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...Introduction To know Pran Food & Beverage and its performance thoroughly.It's a well known fact that no business can exist without customers. In the business of Website design, it's important to work closely with your customers to make sure the site or system you create for them is as close to their requirements as you can manage. Because it's critical that you form a close working relationship with your client, customer service is of vital importance. What follows are a selection of tips that will make your clients feel valued, wanted and loved to know its beginning, vision, mission, objectives, network system, price, distribution for our academic future. Situation Analysis Pran is a famous food & beverage company in Bangladesh. The main reason of this fame is focus on happy & healthy life for all. The main characteristic of this company is playing with pure food. And there objective is to serve people by providing pure value of food. The pure food service is the main focus of this name. Theoretical Foundation: Pran is one of the most impressive food companies in our health views of time; it’s going more than people expectation. It’s the only food company which is not only providing pure food items but our health value too. It was started with a low profile in our country but it now standing on a high position among the food companies in Bangladesh. As our food items is going adult rationing day...
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...TERM PAPER MARKETTING PLANNING OF AHSANULLAH UNIVERSITY OF SCIENCE AND TECHNOLOGY TERM PAPER MARKETING PLANNIG OF NESTLE Submitted To: Prof. Sirajuddaula Shaheen Dean, Faculty of Business & Social Science Submitted By: Jesmin Akter Juthi (ID no. 10.01.02.020) Farah Tasneem (ID no. 10.01.02.023) Sharika Nahid (ID no. 10.01.02.039) Date of Submission:02 .02.2012 2nd Feb, 2012 Prof. Sirajuddaula Shaheen Dean, Faculty of Business and Social Sciences Ahsanullah University of Science and Technology. Dear Sir, I would like to thank you for giving us a term paper to prepare a realistic paper work about Marketing Plan of an organization and we chose Nestle. Without your help and advice it was quite impossible for us to prepare this term Paper. Your help and advice make us work much easier. While preparing this term Paper we got to know various things of the marketing plan of an organization which have increased our analytical skills. Though, as a member of group, I’m proud to say that our term Paper is a result of team work and we are really grateful...
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...TABLE OF CONTENTS I. INTRODUCTION 2 II. ANALYSIS 3 1 Nestlé worldwide 3 1.1. Overview of Nestlé 3 1.2. Vision 4 1.3. Mission 4 1.4 . Objective ……………………………………………………………………………………...5 1.5. Products 6 2. Environment of Nestlé 7 2.1. Internal environment 7 2.1.1. Managers 7 2.1.2. Employees 9 2.2. External environment 10 2.2.1. Customers 10 2.2.2. Suppliers……………………………………………………………………………….11 2.1.3. Competitors 12 3. Inputs and Outputs 13 3.1. Inputs 13 3.2. Outputs 14 3.3. Research for production of Nescafe-Nestlé in Vietnam 15 4. Manufacturing process 16 5. Markting strategy in Vietnam ans Aia 18 III. REFERENCES 20 IV. APPENDICES………………………………………………………………………...22 Introduction In this research work the company chosen is Nestlé. We have tried to cover the brief history of the company, vision, mission and objectives of the company. This brief history and other sub heading under company background is compulsory to be understood and researched well as they form the basis for marketing plan of the company. We have also tried to cover the internal and external environments for the company and countries for its future growth and further marketing planning strategy Analysis 1. Nestlé Worldwide 1.1. Overview of Nestlé All over the planet, people know Nestlé. Nestlé is a Swiss multinational nutritional and health-related consumer goods company headquartered in Vevey, Switzerland...
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...At first, most people must have laughed at the idea of a chain of restaurants selling identical products all over the country, but little did they know that the genius idea that they had mocked would go on to revolutionise the business environment of the future. McDonald’s is now the international market leader for fast food, and has been ever since its pioneering first restaurant was launched in San Bernardino, California in 1948. Historical Background The original founders of McDonald’s, and the fast-food concept, were brothers Dick and Mac McDonald. In 1948, they modified their drive-in restaurant, creating the standard for the contemporary fast-food restaurant of modern times. From the introduction of a limited menu of just nine items, and by focusing on efficient production and service, the brothers were able to halve the price of their hamburgers to 15 cents. Ray Kroc, who, at this time was a 52-year-old milkshake machine salesman, heard of the brothers’ generation of around $350,000 in annual revenues, and instantly became convinced that its concept could work in other cities. Kroc became the first franchisee appointed by the McDonald brothers, and opened his first restaurant the following year in Des Plaines, Illinois. In 1961, Kroc bought all the rights to the McDonald’s concept from the McDonald brothers for $2.7 million. Kroc was somewhat of an obsessive individual, fixated with rules, regulations, procedures, and obedience to his strict rules of discipline. Kroc...
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