...Background – about the company or business Describe how you were able to identify background information on the company or business, including all the applicable national standards, codes of practice and privacy. Give an overview of the business, including: * a brief description of the business * aims and objectives of the business. Cruise is a classy yet casual, waterfront venue with a range of dining, entertainment and event options. Cruise Bar is perfect social setting for a relaxing drink after work or a gathering with friends, with late night DJs on Friday & Saturday it is also a great place to party. Cruise Restaurant on level 2, provides a perfect setting for an evening meal. Our seasonal menu infuses the best fresh local ingredients with Modern Australian cuisine, providing and unforgettable dining experience. Be charmed by Cruise Restaurant and appreciate the warm ambience and flavoursome cuisine complimented with stunning views of Sydney Harbour and city skyline. Cruise Restaurant also boasts an award winning cocktail lounge where you can enjoy pre or post dinner cocktails. Our skilled bartenders can create a stylish range of cocktails to take your fancy. Cruise Events on level 3, is the perfect setting for any event, a spacious area with it's own private wrap around balcony complimented with stunning views of the city skyline and Sydney Harbour. Dance, drink and dine in this sensational contemporary venue. Cruise Bar's central location at...
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...Service dimensions of service quality impacting customer satisfaction of fine dining restaurants in Singapore Ko King Lily Harr University of Nevada, Las Vegas Follow this and additional works at: http://digitalscholarship.unlv.edu/thesesdissertations Part of the Food and Beverage Management Commons, and the Marketing Commons Repository Citation Harr, Ko King Lily, "Service dimensions of service quality impacting customer satisfaction of fine dining restaurants in Singapore" (2008). UNLV Theses/Dissertations/Professional Papers/Capstones. Paper 686. This Professional Paper is brought to you for free and open access by Digital Scholarship@UNLV. It has been accepted for inclusion in UNLV Theses/ Dissertations/Professional Papers/Capstones by an authorized administrator of Digital Scholarship@UNLV. For more information, please contact digitalscholarship@unlv.edu. SERVICE DIMENSIONS OF SERVICE QUALITY IMPACTING CUSTOMER SATISFACTION OF FINE DINING RESTAURANTS IN SINGAPORE by Lily Ko King Har Bachelor of Arts National University of Singapore 1982 A professional paper submitted in partial fulfillment of the requirements for the Master in Hospitality Administration William F. Harrah College of Hotel Administration Graduate School University of Nevada Las Vegas January 2008 ABSTRACT Service dimensions of service quality impacting customer satisfaction of fine dining restaurants in Singapore By Lily Ko King Har Gail Sammons, Ph.D., Committee...
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...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 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...
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...background, my restaurant, projects I am working on and the causes I support. I hope that it will keep you up-to-date on matters that concern me, especially in Bangladesh and within the UK 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...
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...Introduction Restaurants are a notoriously difficult business to own or operate. Not only is it a relatively capital and employee-intensive business, restaurants are also highly regulated, low margin and in most cases have a plethora of competition to deal with. A successful restaurant can make a lot of money for the owner and a lot of prestige comes with being associated with a popular restaurant. While the food and atmosphere of a restaurant are obviously critical factors--for all segments with the possible exception of fine dining--the presentation of the menu, pricing points and other marketing considerations are equally important. One of the main objectives of a restaurant is to ensure customer satisfaction and build a repeat-customer base. According to research by the National Restaurant Association, more than half of American adults (52 percent) said they would be more likely to patronize the same restaurant if it offered a customer loyalty and reward program. Other goals of this objective include enticing regular customers to come back more often as well as introducing the restaurant to new customers. Restaurants that give frequent diner cards (such as buy 10 meals and receive the 11th meal free) typically incorporate this objective in their overall marketing plans. Objective of the study This research was done mainly to enhance the restaurant promotion and branding. Restaurant marketing is both an art and a science that is shrouded in mystery for far too many restaurant owners...
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...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 nothing due to few negative reviews. In order to change this plight, the hotel must find out the main reasons that push the dollar away. John Trevallin pointed out that the robotic, untrained service in restaurant Abbey was very unexpected in such a fancy restaurant, and the dishes were really well mixed, just not mixed in the matching way, it even came out with a whole new bad taste....
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...Everything is about fast. Mc Donald’s captured lot of market when fast food trend started. But customers are now looking for healthy options. Customers are substituting healthy food for a quick cheap meal. A healthy diet, healthy habits, can change our life. Customers are trying to eat fish, chicken and vegetables to stay healthy. Customers looking for better dining experience. They are looking to get food faster with high scale dining. They are also looking for quality salads and better quality food. These changes are great for world, but it is decreasing the Mc Donald's profits. Mc Donald’s changed their ambience and atmosphere to attract more people. They also added kid’s game area to attract more kids. Mc Donald’s added chicken items to their menu, also added more varieties to the menu. Mc Donald’s also started McCafe to attract coffee lovers. Question 2: How well these changes in customer tastes and preferences being reflected in competitive strategies in the industry? The restaurant industry is a mature, heavily segmented one from fine dining to fast food. This would indicate that the established restaurant chains – Burger King and Wendy’s specifically – are failing to come across with these customer preferences in their competitive strategies, opening the door to non-typical competitors. Starbucks food offerings are pre-packaged salads and sandwiches, and a small offering of hot sandwiches to complement their coffee selections. Their stores are comfortable places...
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...Ethnic Food Restaurant Business Plan 1.0 Executive Summary Our initial statement to Investors and Financial Lenders is a candid disclosure of the Zara Restaurant & Lounge business proposal - our intent is to set realistic business expectations, and eliminate any questions about the profitability of this business venture. Entrepreneurs have a tendency to paint the business plan with a very optimistic brush, highlighting strengths and camouflaging the risks. We, as business owners, have a vested stake and financial commitment in the success of this restaurant. Our intent is to have a definitive business, financial, and marketing plan that not only serves our need for capital financing, but is utilized as our daily business roadmap. We have taken all precautions to validate our business and financial models, focusing on realistic projections. We have accomplished this as follows: Our financial model is rooted in industry facts, not optimism. We have based costs on our vast industry and practical experience with similar ventures, validation against National Restaurant industry cost averages, and analysis against local Atlanta market averages. We have taken a collective look at all figures to make solid business estimates. Our business concept was derived from detailed Market Analyses. Instead of building a business around a preconceived concept, we analysed the market findings and built a concept around our consumers. In other words, our business is built to service an...
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...Preface This research paper objective is to present on subject “Hotel Accounting” about Four Seasons Hotel and Resort. The goal of creating this report is to study on the structure of hotels. This report presented guideline to Four Seasons hotel and Resort. Each resort and hotel in Four Seasons has different uniqueness and variation, so we provided only best branch from overall branches around the world. The branches that we bring in the project are mostly in Thailand, because the writer comes from Thailand and we want to promote the traveling industry in Thailand. Most of our research comes from internet sources and some in magazine and journals. We also appreciate Four Seasons Hotel and Resort that provided us useful information and advice. So, we hope that you will find a lot of useful information and trivia from our report and use those information in the future. History of Four Seasons Hotel 1961, The first Four Seasons hotel on an unlikely downtown site in Toronto, Canada. 1963, Four Seasons opened its second hotel, Toronto’s Inn on the Park. 1970, Inn on the Park London (later renamed Four Seasons Hotel London) opened, right at the start of the transatlantic jet-travel boom. 1972, Over its history, Four Seasons would make four strategic decisions that formed the pillars of its business platform. The first was about quality. 1976, The second key strategic decision that formed the business platform was about service. 1976, Four Seasons entered the US market...
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...Bulacan State University College of Architecture and Fine Arts Malolos, Bulacan. THESIS PROPOSAL Kamayan sa Villiares (food and restaurant) In Particular Fulfilment of the Requirements for the Degree of Bachelor of Fine Arts Major in Visual Communication Submitted by: By: Regienald S.D Bairan CHAPTER 1 INTRODUCTION Advertising is how a company encourages people to buy their products, services or ideas. An advertisement or Ad is anything that draws good attention towards these things. It is usually designed by an identified sponsor, and performed through a variety of media. The critical part of making an advertising campaign is determining a campaign theme as it sets the tone for the individual advertisements and other forms of marketing communications that will be used. The campaign theme is the central message that will be communicated in the promotional activities. The campaign themes are usually developed with the intention of being used for a substantial period but many of them are short lived due to factors such as being ineffective or market conditions and/or competition in the marketplace and marketing mix. RESTAURANT Is a business which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a...
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...Situation Analysis Company Analysis Masamoto Sushi & Asian Grill is a local restaurant which focuses on offering fresh, affordable, healthy and unique Asian cuisine for the suburban food enthusiasts. It is conveniently located on Route 202 in the Keystone Plaza shopping center within the suburb of Chadds Ford, PA. It was founded in the fall of 2007 by executive chef / owner Johnny Cai. Masamoto's offer dishes from multiple Asian styles including Japanese, Chinese, and Thai as well as exceptional sushi creations. To help promote an upscale dining experience, earth tone colors throughout the dining room create a gentle, flowing ambiance for their customers. Their friendly, knowledgeable wait staff completely dressed in black gives the impression of a stylish, elegant restaurant. While they do not have a liquor license, Masamoto's does offer their customers the opportunity to bring their own choice of alcoholic beverage without charging a corkage fee. Even though the restaurant is open 7 days a week for lunch and dinner, their peak hours for business are during Friday and Saturday nights. Customer Analysis The main customer base are consumers seeking an upscale Asian dining experience in a suburban area for an affordable price. Customers of Masamoto's range from individual consumers to small groups of friends to families. Most of the customer base is from a 5-10 mile radius surrounding the restaurant. The median age for this area is 38 years old, so the age range for their...
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...Kudl Kudler Wines Product Launch Plan MKT 571 Kudler Wines Product Launch Plan Developing strategies in relation to any application of marketing suggest a marketer’s ability to comprehend and align business practices with the need of the consumer and business simultaneously. Strategies present challenges whether domestic or international markets are the emphasis. The ability to set customary prices, have market presence, encouraging advertisements and publicity, understand the competition, develop accurate communication, a complete SWOT analysis including domestic and international markets, and customizing the target market, present boundless opportunity that consumers appreciate and market recognition. At each stage of strategy implementation, the prospect for marketers to research and comprehend the select target markets yields a profit scenario. As Kudler Fine Foods establishes the company’s presence in Italy, the home market and France, signifying the secondary market, it is essential to create strategies concerning logistics from a business perspective rather than an industry adapted or suggested alternative. It is imperative that Kudler Fine Foods marketing agents such as intermediaries are advised of the product and able to communicate successfully in each demographic. Kudler Fine Foods use of intermediaries suggests that entering international markets allows “superior efficiency in making goods widely available and accessible to target markets”...
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...Generation Y are concerned with health and wellness and like to eat in casual, communal spaces. These conclusions and others are discussed in a report from the Center for Culinary Development and Packaged Facts. Gen Y’s love hanging out at communal tables in bar lounges, college dining halls and other informal settings. Dining venues that offer a wide collection of foods, particularly with “far-flung global inspiration,” are favorites. When they eat alone, they often “scarf solo in the car or on the sofa,” adds CCD. They are also thrill-seekers who crave heightened eating experiences such as intense flavors and extreme textures. “The typical Gen Y eater swoons over unusual food forms, flavor profiles tweaked with unexpected or dramatic twists and of course, vivid global cuisines, especially when they blend fresh and spicy,” 2. Generally, the majority of seniors is on fixed incomes and may not be able to afford upscale restaurants often, so they tend to visit family-style restaurants that offer good service and reasonable prices. “Younger” seniors are likely to be more active and have more disposable income than “older” seniors, whose health may be declining. Seniors typically appreciate restaurants that offer early-bird specials and senior menus with lower prices and smaller portions, since their...
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...Table of Contents 1. INTRODUCTION 2 2. SEGMENTATION AND TARGETING 2 2.1. GEOGRAPHIC SEGMENTATION 2 2.2. DEMOGRAPHIC SEGMENTATION 3 2.3. PSYCHOGRAPHIC SEGMENTATION 4 2.4. BEHAVIORAL SEGMENTATION 6 3. POSITIONING 7 3.1. VALUE PROPOSITION OF PHD OUTLETS 8 3.4. COMMUNICATING ON POPS AND PODS 8 4. DIFFERENTIATION 9 5. BRANDING AND BRAND EQUITY 10 5.1. BRAND AWARENESS 10 5.2. BRAND ASSOCIATION 10 5.3. BRAND LOYALTY 11 5.4. BRAND ASSET VALUATOR 12 6. MARKETING MIX 13 6.1. PRODUCT AND SERVICE 13 6.2. PRICING 16 6.3. PROMOTIONS 21 6.4. PLACE 24 6.5. PEOPLE 25 6.6. PROCESS 26 6.7. PHYSICAL EVIDENCE 26 7. CUSTOMER ACQUISITION AND RETENTION 27 7.1. CUSTOMER ACQUISITION 27 7.2. CUSTOMER RETENTION 29 8. REFERENCES 31 1. Introduction 2. Segmentation and Targeting To begin with, we segmented the market place into different categories broadly based on three consumer characteristics. The classification becomes more specific as we go deeper into the categories. 2.1. Geographic Segmentation The first step of classification is based on geography. We have broadly classified our target customers as belonging to 2 groups on the basis of population as recommend by the Sixth Central Pay Commission of India in 2008. • Tier I cities: Population more than 4 million Bangalore, Chennai, Delhi, Hyderabad, Kolkata, Mumbai • Tier II cities: Population between 1 million to 4 million Pune, Jaipur, Chandigarh, Calicut etc. The reason behind focusing on these two segments is...
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...on best course of actions. An implementation plan is also provided to guide RCFL for their next steps. Strategic alternatives considered are the expansion of Roma/Corral resturants, investing in a coffee shop chain and outsourcing bread products. It is recommended that RCFL pursues the launch of coffee shops as it provides more than 10% return on investment and allows RCFL net profit margin to grow by 5% for the next two years. Operational issues such as ethical and internal control issues are looked into for the best interests of RCFL. For instance, selection of contractors should be based on best quotes. RCFL will also attempt to improve their consistency in customer service as well as have higher retention rate for their high quality servers. With the introduction of 30 Roco coffee shops in Canada, RCFL will be well-positioned to mitigate risks of the current economic downturn. It will be diversifying in the market that is relatively unaffected by the downtown and at the same time growing its net profit margin. By outsourcing its bread products, RCFL will be making better use of their resources and as well avoid the high investment cost and risk of opening further restaurants. In addition, this will allow a continued dividend payout of $2 per share, thus satisfying the board's requirement and providing a good return...
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