...as you work in the new version of PeopleSoft. Here is the link for the recorded training for Managers: PeopleSoft 9.2 Upgrade Training for Managers ) Comparison view of PeopleSoft: PeopleSoft 8.9 | PeopleSoft 9.2Same options are available to you just a different layout and format: | Cascading Main Menu A cascading Main Menu at the top of the screen is an alternate way to quickly navigate to PeopleSoft pages.(You can still use “My Page” if you prefer.)Click the blue right arrow icon that expands as you make selections to allow you to quickly access links that are several layers down in the navigation. | | You can click on a folder icon (such as Job Information) in the cascading menu to view all of the folder contents in the main display window. | | Breadcrumb Trail Breadcrumbs are located at the top of the screen and indicate where you are in the menu’s navigational path. | | You can also click on a breadcrumb to go back to a previous location in the navigation. For example, you can always click on the Main Menu breadcrumb to return to the main page. Breadcrumbs with a down arrow icon (such as Workforce Administration)...
Words: 620 - Pages: 3
...Project Proposal Song Tang(stang34@fordham.edu) 1. System Introduction & System Type In today’s age of fast food and take-out, many restaurants have chosen to focus on quick preparation and speedy delivery of orders rather than offering a rich dining experience. Until very recently, all of these delivery orders were placed over the phone, but there are many disadvantages to this system, including the inconvenience of the customer needing to have a physical copy of the menu, lack of a visual confirmation that the order was placed correctly, and the necessity for the restaurant to have an employee answering the phone and taking orders. What I propose is an online ordering system, which is a technique of ordering foods online applicable in any food delivery industry. The main advantage of my system is that it greatly simplifies the ordering process for both the customer and the restaurant. When the customer visits the ordering webpage, they are presented with an interactive and up-to-date menu, complete with all available options and dynamically adjusting prices based on the selected options. After making a selection, the item is then added to their order, which the customer can review the details of at any time before checking out. This provides instant visual confirmation of what was selected and ensures that items in the order are, in fact, what was intended. This system also greatly lightens the load on the restaurant’s end, as the entire process of taking orders...
Words: 682 - Pages: 3
...operational skills. Unit abstract This unit introduces learners to the practical aspects of food and beverage production and service. Because of the nature of their job, hospitality managers need to have basic levels of practical skills, enabling them to work effectively within different kitchen and restaurant environments. Managers may need to work in kitchen and restaurant environments to support operational staff in times of need or to establish themselves as credible team players. Learners will develop understanding of a range of food and beverage production and service systems. Learners will undertake an investigation of staffing implications for different systems and businesses to inform system comparisons. Learners will study menu planning and recipes suitable for different industry contexts. They will also investigate the importance of financial processes including, purchasing options, costing of raw materials and...
Words: 3941 - Pages: 16
...restaurant? Staying above the curve and always looking to improving a product or offering something new, is an important aspect to keeping a company in the green. Generally speaking a company needs to be innovative, which is exactly what Chipotle has done. Rules of Innovation According to CSU-Global, “innovation not only provides an opportunity for businesses to grow, it also offers the opportunity to influence the direction of an industry, “ (CSU-Global, 2014). Not only does innovation help in these aspects, it also can help create a better process that positively impacts the customer experience and a company’s profits. In 1993, Steve Ells opened his first Chipotle restaurant near the University of Denver campus in Denver, Colorado. His main goal when opening the restaurant’s doors was to provide healthy, fresh food. Normally, offering food that meets these qualities results in a high bill and a long wait time. This was the opposite of what Ells desired for his restaurant, he aimed to provide quality food without the long wait and high price. Instead of using processed and frozen food, Ells chose to make everything fresh. (Schlanger & Bhasin, 2012). Ells used the first rule of the seven innovation rules set in the book, Make Innovation Work by Davila, T., Epstein, M., and Shelton, R. The first rule of innovation is to exemplify strong leadership and provide clear expectations of how a company...
Words: 719 - Pages: 3
...Nicole Maggio Operations Management 320 Ch.2 exercise questions 9/5/12 5. A) Competitive priority means making sure the operations strategy can develop and focus on specific capabilities that give the company a competitive advantage. B) The four categories of competitive priorities include: 1) Cost- Refers to offering the product at a lower price relative to the prices of competing companies. 2) Quality- Important to customers when choosing goods and services which drives companies to make quality their main emphasis. There are two perceptions of quality depending on the person. To some, quality refers to the life-span of a product, while others focus on a product’s potential to perform. It is important to know different kinds of quality in order to please the customer and gain the competitive advantage. 3) Time- Efficiency and speed in developing and delivering products are vital because all companies are competing to deliver high-quality products in the fastest way possible. 4) Flexibility- Refers to a company being able to offer a variety of goods and services to pick from and the ability to customize the unique needs of the clients. Understanding and utilizing product and volume flexibility will also help the company in the competition. 6. A) An example of a company that focuses on quality is McDonalds. McDonald’s offers the same products and taste consistency so there are no surprises. McDonalds is the most popular fast-food chain in the world which indicates that...
Words: 629 - Pages: 3
...RUNNING HEAD: Menu of Changes at Applebee’s Menu of Changes at Applebee’s Marketing Management Situational Analysis While their menu changes from region to region to accommodate the tastes of people in different parts of the country, it is still a mostly "American" menu with large portions. Usually the menu consists of such items as spinach and artichoke dip, fried chicken, different types of steaks, salads, as well as hamburgers, French fries, ice cream and apple pie. These are different types of foods from those offered by Chili's, and they promote more of a small town family feeling as compared to Chili's party mood. Atmosphere is another characteristic that shows how Applebee's is a small town restaurant and Chili's is a party restaurant. For example, it can be seen that Applebee's strives to be a hometown restaurant bar and grill. Applebee's likes to call itself a "neighborhood" place to go. In order to enhance the small town neighborhood image, Applebee's uses light pinewoods for trim for the tables, bench seats, and chairs. The booths are roomy to accommodate lots of people. Free balloons are offered to kids in the restaurant as well, further promoting the neighborhood feel. In general it can be said that Applebee's atmosphere is that of a small town, neighborhood, and family restaurant. External Environmental Analysis (outside the organization) Economic According to restaurant.org, restaurant-industry sales are forecast to advance 3.9 percent in 2010...
Words: 2518 - Pages: 11
...14 February, 2011 To Mr. Navid Ahsan Chowdhury Course Instructor Department of Tourism & Hospitality Management University of Dhaka. Subject: Submission of term paper Sir, We the student of BBA 1st batch, Department of Tourism & Hospitality Management, University of Dhaka. In reference to your order to prepare a term paper on Food, Beverage and Bar Management. We have prepared this report by using primary data from Atrium restaurant, Dhaka Regency and Escape from Shanghai and secondary data from our textbook, lecture sheets and internet. We, therefore, hope that you would consider our limitations, restrictions and grant this report and oblige thereby. Faithfully Yours, Members of De Faustine BBA-14th batch Department of Tourism & Hospitality Management University of Dhaka. ----------------------- Arefin Azam Rohan Executive Summary Hospitality industry is a huge industry, food and beverage is an important part of it. After completion of the assignment we have gathered much knowledge and especially first hand experiences. We have visited Dhaka Regency, Atrium Restaurant and Escape from the Shanghai for our field work. We discussed many branches of this industry such as the food and beverage systems of those outlets, the methods of production and services, staffing implications, different menus and factors to develop those, factors that affect the compilation of alcoholic beverage list. Here we also discussed what actions...
Words: 4282 - Pages: 18
...Benihana Tokyo case 1. What are the differences between the Benihana production process and that of a typical restaurant? The following are some of the differences between Benihana and other typical restaurants.. * Interactive dining experience – Benihana produces food from point of service through the Hibachi table arrangement, in front of the customer. In normal restaurants, the customer interacts with only the waiter/server whereas in Benihana the customers interact with the waiter and the cook. The customer has a completely different experience in Benihana, one in where he can watch his food being prepared and at the same time speak to the cook who prepares it. This improves customer intimacy and brings the customer closer to Benihana. Quality of the food prepared is high and all this adds up to improve overall customer experience. * Highly trained and skilled chefs – The chefs were one of the major selling points in Benihana and realizing this Benihana paid a lot of attention to training these chefs. Apart from continuous training in cooking, there was also heavy attention paid to learning Engling language and American manners – so essential because of the interaction a Benihana chef has to have with his customer. * Excellent turnover rates, efficient service– Again because of the Hibachi table arrangement and the creative dining experience, a customer would spend on average 45 minutes at Benihana. This is because wait time is really minimal since the...
Words: 1185 - Pages: 5
...round stools with wood top. Straight down is the main counter where we can order food, right behind the main counter is the door to the kitchen. I could see a glimpse of chefs and employees working in the kitchen. Next to the counter, towards the right is the restroom. With the decorations and wooden tables, the place looks very rustic and cool. On the main counter, they had a menu on the wall with each price. There was couple of people in front of us in the line. I had to wait around 5-6 min in the line. The waitress had a good eye contact and smiled and greeted us nicely. She asked “Hello, Welcome to Belly Shack, can I get your order” I ordered a belly dog which was $9, “All-Beef Hot Dog, Egg Noodles & Pickled Green Papaya; with Togarashi Fries” (www.Bellyshack.com) also I ordered tostones as a side which was $5, “Fried & Smashed Plantains with Chimichurri Sauce” (www.Bellyshack.com). The waitress also mentioned about their best seller. I paid the money and I was given a table number holder with a number on it and were asked to take the seat anywhere. I took a seat next to the windows because I wanted to see the scenery and then another waiter came and checked for our drinks. On our table, there were folded napkins, and a spoon, fork, knife. There were also hand out menus as well as the menu on the wall. The handout menu was divided into Main course, soups and salad, sides and drinks. There is a desert menu but no children’s menu. The server came in with my food, he seemed very...
Words: 820 - Pages: 4
...keep competitive prices and have added a value menu for those customers that make their decisions based on price. In the recent years with the market crash and the unemployment rate at an all time high the value menu has likely kept customers from giving up fast food, sometimes what’s on the value menu is cheaper than cooking a meal and definitely cheaper than going to a restaurant to eat. They also add to their menus based on changing customer tastes. They have added several salads and grilled sandwiches because the country is taking more importance in the calories and the healthiness of what they are eating. The second force that may affect McDonald’s is Supplier Power. Given their massive size, McDonald’s can take advantage of lower prices due to economies of scale. The power lies less with the supplier and more with McDonalds. Because McDonald’s is so large, the suppliers don’t have much power to drive up the prices of materials because they want to keep McDonalds as a customer, and they know the suppliers’ competitors would love to gain McDonalds as a customer. Losing a customer as huge as McDonald’s could break the supplier. McDonald’s also has to make sure the supplier can supply, given the large scale they need they need to make sure the supplier can meet their demands. The third force is threat of substitute products or services. In the case of McDonald’s there are many other fast food chains to choose from. The main competitors I see are Burger King, Jack in the...
Words: 323 - Pages: 2
...Mi Casa Report [pic] By: Tracy Huang Submission date: 23/04/2013 Submitted to: Esther Scammell Table of Contents 1 Executive Summary-----------------------------------------------------1 2 Introduction ------------------------------------------------------------2 2.1 Terms of reference 2.2 Procedure 3 Findings -------------------------------------------------------------3 3.1 Staffs 3.2 Location 3.3 customers 3.4 Problems 4 Conclusion -------------------------------------------------------------4 4.1 Staffs ...
Words: 1392 - Pages: 6
...Final Business Plan ‘Food plaza.com’ MGS 607: Technology Management and E-Business Semester: Fall 2010 Instructor: George Sanders Table of Contents 1. Overview………………………………………………………………………………………3 1.1 Basic Model…………………………………………………………………………..3 1.2 Work flow…………………………………………………………………………….3 1.3 Extended features……………………………………………………………………4 2. Market Analysis………………………………………………………………………………5 2.1 Sales Distribution…………………………………………………………………….5 3. Industry Analysis……………………………………………………………………………..7 4. Marketing Strategy…………………………………………………………………………...7 5. Operations Strategy…………………………………………………………………………..8 6. Forecast and Financials……………………………………………………………………..10 7. Stages of Development………………………………………………………………………14 8. Funding Estimates…………………………………………………………………………..15 9. Website Prototype…………………………………………………………………………...16 10. Future Plans…………………………………………………………………………………20 1. Overview: Foodplaza.com is a web site which will be first of its kind in the Indian market. The website offers customers a common platform to order food online and avail other services from a wide range of restaurants. It provides a better interface to the customers to know more about the range of restaurants where they can order from with a list of variety of food items along with the description and cost. It also provides an opportunity for small and medium restaurants to increase their visibility and customer base. 1.1 Basic Model: Our web...
Words: 3077 - Pages: 13
...months for sales in the restaurant industry. Maybe something needs to change. Being hired to turn restaurants sales around I will have to implement change the first phase of change will be the analyzing phase. I will have to work at the restaurant as a manager of course and analyze every aspect of the restaurant, such as the menu, staff, and local competition. The fist part of analyzing the menu is I would need to find out what products are selling and what products are not being sold as much, then question why are they not being sold as much. And what hot items can be added to a menu to up sells. Investigating local competition would be the second step to implementing my change. I would want to know how well sells are for other restaurants are they as low as are sells or are they making more money than us, and what are they doing to make more money. Analyzing my staff will be the biggest challenge I will work there for a whole month before any changes are made I will see what employees are doing good and where they are not excelling at and fix this issue. After the analyze phase is over I would need to implement change, I will make a few changes to the menu spice it up a little bit, I see other restaurants are doing...
Words: 714 - Pages: 3
...THAI RESTAURANT 1 CASE STUDY REPORT Restaurant Management in The U.S. : In Case of Thai Restaurants in 2005 Parinya Maglin EDWARD S. AGENO SCHOOL OF BUSINESS GOLDEN GATE UNIVERSITY Date: September 17, 2005 THAI RESTAURANT 2 EXECUTIVE SUMMARY The purpose of this case study was to motivate the owners or managers of Thai restaurants to increase their definitions of Thai restaurant management and get the edge to make their restaurants a going concern and to provide some insight into many issues and some value for the management of Thai restaurants. The primary goal of the study was to increase awareness of the areas in which the owners or managers of Thai restaurants in the U.S. could be further improved. This case study utilized the qualitative research methodology. All of interviewees are owners or managers of Thai restaurant in the U.S., a total of 10 participated in the study consisting of 9 owners and 1 manager. Data for the study was collected from various evidences gathered by systematic interview, direct observation, and participant observation. Information from the data collected confirmed the need for owners or managers of Thai restaurants to increase their definitions of Thai restaurant management, get the edge to make their restaurants a going concern, and increase awareness of the further improvement. There are such an analysis and conclusion provided with some useful recommendations for the owners or managers of Thai restaurants in the...
Words: 4197 - Pages: 17
...Marketing Mix Paper Alvaro Olivares Rivera MKT/421 Version 12 Marketing Henry Weber There are many organizations surrounding us; some are very successful and others are not. The organization that I have selected exists in the food industry. In order for any company, small or large, to be successful you must include the four marketing mix; product, place, price, and promotion. In this paper I go over the success of Blocky’s Eatery and how the owner has implemented the four marketing aspects. An organization that I am very familiar with is a restaurant located near my house that is called Blocky’s Eatery. This restaurant is a small family owned business that has been open for a little over two years now. The owner’s name is Chris Talarico Bailey who was born and raised in Pennsylvania. The pizza is made differently than other pizza restaurants here in Colorado. The pizza is made like it was back in the 1920s where it is tossed and stretched by hand with no rolling pins or metal screens. Many pizza shops do not want to make their pizza this way because it takes years to master. Blocky’s Eatery is well known for their East Coast style Italian pizza. Blocky’s Eatery is ideal for someone who has ten minutes for lunch or dinner, to eat and get out, while also receiving higher quality food than the typical fast food chain restaurants. Blocky’s Eatery has a wide selection of food including pasta, Italian subs, salads, and calzones. Marketing is a business function that...
Words: 1134 - Pages: 5
