...MKT301 Section: 001 Term Paper Critical Evaluation of Marketing Strategies of "Maggi Soup" Prepared by: Name | ID | Fahad Amin Quadery | 12104116 | Sajjad Hossain | 12104191 | Redwana Huq | 12104069 | MD. Imtiaz Uddin | 12104057 | Seefat Binte Kabir | 12104089 | Wahidul Islam Siam | 12104261 | Nafisa Nawal Hossain | 12104253 | Submitted to: Md. Tamzidul Islam BRAC Business School BRAC University Letter of Transmittal 3rd December, 2013. Md. Tamzidul Islam BRAC Business School BRAC University Subject: Submission of report for completion of course. Dear Sir, This is to inform you that we have completed our report on Critical evaluation of marketing strategy of Maggi Soup. The term is a summary of how we would analyze our topic. The main purpose of this report is to present our conceptual understanding of the course MKT-301, Marketing Management and demonstrate our ability to apply it in a real world scenario. The report has been prepared for the completion of the course titled MKT-301 – Marketing Management. All your instructions regarding the structure of preparing the report have been adhered to when writing the report and we are willing to shed light on any discrepancies that may arise. Thank you for giving us the opportunity to work on this topic to enhance our insight in this course. Yours sincerely, Fahad Amin Quadery (ID: 12104116) Seefat Binte Kabir (ID:...
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...FEASIBILITY STUDY Proposed Project: ROYAL GARDEN BUFFET RESTAURANT Tuguegarao City Prepared for: Prepared by: SHERYL A. TULALI HETILYN URBANOZO DEXTER BERONA NORLYN DE LUMA EMILY URSULUM TABLE OF CONTENTS SECTION GENERAL INFORMATION……………………………………………………………I a) Type of the project b) Name of the project c) Address of the project d) Name of the owners e) Form of the business f) Capitalization INTRODUCTION………………………………………………………………………………..II a) Market Study b) Market Description c) Supply and Demand d) Supply Analysis MARKETING STRATEGIES…………………………………………………………………..III MANAGEMENT STUDY……………………………………………………….……………...IV a) Organizational Structure b) Job description and Qualification c) Manpower Wages and Salaries d) Pricing the Projected Sale TECHNICAL STUDY………………………………………………………………………..….V a) Menu of the Restaurant b) Services b) Equipment and Facilities c) Layout d) Repair and Maintenance FINANCIAL ASPECTS………………………………………………………………………...VI a) Total Project Cost – Land and Building b) Source of Fund c) Summary of Expenses RECOMMENDATION……………………………………………………………………….VII CONCLUSION………………………………………………………………………………VIII ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ...
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...CHAPTER 1 INTRODUCTION As the demand of Food Industry continues to upsurge at the present time, people as the consumers tend to explore for a unique food outlet which can offer products suitable to their taste and preferences. Since meals on the go are nothing new in the Food Service Industry, there is an outgrowing demand of people who are looking for healthy, “Home- Cooked Meals” and finding them outside their traditional way of eating. Food that is flavorful and healthy is making the grade, which explains why ethnic or native meals are among top home meal replacement preferences. Hence, Food chains are becoming popular already. Considering this fact, the proposed business is entitled “Harampangan ha Sinirangan”, this has the quickness of the service in fast-food chains and the convenience that most upscale restaurants gives to its customers and top it all with meals and delicacies that are inspired by purely Eastern Visayas Cuisine. The local residents and tourists as the major target beneficiaries, tend to discover a place where to gather, relax, enjoy and eat something new. Having these ideas, the proposed business would be a place that would cater with that needs and wants. It would be first Food Outlet that would offer purely native meals and delicacies. The proposed business would be situated at Real Street, Sagkahan Tacloban City. It is therefore accessible and is located near with the prospective target consumers. The proposed business would not only...
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...Restaurant and Catering Services A BUSINESS PLAN Presented to: The faculty of Hotel and Restaurant Management In partial fulfillment of the requirement In Bachelor of Science in Hotel and Restaurant Management : Purcia, Eunice Daniel, Katrina Marie Casamis, Kenneth Olino, Kim Christine joy October, 2012 [pic] Company Name Food Art Restaurant and Catering Service Company serves different kind of market. Food Art offers creative, colourful and unusual food options for customers as well as the traditional standbys. The service we offer is quite a change relative to the existing catering market which is stagnant. Food art will inject a new life into the catering market, leveraging our chef culinary skills to develop creative catering options. 1.1 Objectives The objectives for the first three years of operation include: • To create a service based company whose primary goal is to exceed customer’s expectations. • To increase the number of clients served by 20% per year through supervisor service. • To develop sustainable start-up business. • To develop enough cash flow to pay all salaries as well as grow the business. Location [pic] Food Art is located at regalado ave. cor dahlia st. west fairview quezon city 1.2 Mission To create a profitable catering restaurant with an exciting...
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...Executive Summary A. Market Study Food and parties have been a part of the culture of the Filipino. Filipino have always been a food lover, be it traditional food or food from another country. Hot is an adjective word that means having or giving off heat; having a high temperature; showing intense; requiring immediate delivery or correspondence; demanding priority. Spot is a noun word that means a place or locality; a specific position in a sequence. The owners chose this name because of the very reason that it is catchy and the word itself is explainable; it will be easily understood by their chosen target markets. Also, the owners thought of using this name because their main mission is to serve their customers with products that are warm and fresh. It features a variety of menu such as salads, pasta, hamburgers, rice meals, desserts and beverages hot or cold, alcoholic or non-alcoholic. It is also known for having the best ambiance having a laid back style with a twist of modernized furniture. Rest assured that Hotspot bar restaurant will maintain its security well. Hotspot bar and restaurant is an establishment that is very flexible and in its operations, it will make sure to cater to the needs and wants of every individual of all ages. B. Technical Study Burgers was introduced to the Philippines by the Americans, since then the Filipinos are fond of eating burgers. Hotspot bar and restaurant wants to be known for their best tasting burgers but they...
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...Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. Students will gain an understanding of food...
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...Executive Summary “5 King Noodles” restaurant is the new innovative noodle restaurant in the market that totally differs from the other restaurants. “5 King Noodles” will mainly emphasize on unique and variety of noodles with the fresh and high quality. Our home-made 5 kinds of soup are naturally made from turmeric, pandanus leaf, butterfly pea, roselle, and lotus root with the nice different colors will be customize served with our natural home-made noodles. This could be the source of 5 King Noodles name. Consequently, our restaurant provides a various styles of soup with the natural home-made noodles in order to meet the customer’s needs and wants. For more reason, most of the people in Thailand increasingly concern on their health due to the obesity rate in Thailand keeps increasing every year. Our restaurant will be located in Siam soi 3 next to the “Digital Gateway”, one of the famous shopping and tutoring areas in Thailand. We select this location because as Siam area is well-known and many people love visiting there, especially teenagers and businessmen. So, if our restaurant could run the business there, we would have the large target customers since the teenagers always search for the nice restaurant with the cool dishes. If our first branch is going well, we would expand more branches in the nearer future through the famous department stores such as Central, The Mall, Terminal 21, and etc. “5 King Noodles” will also provide the very special dishes for who love...
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...Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. Students will gain an understanding of food...
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...Food and Beverage Operations Management Student ID: 109700 Student Name: Rachel Gathoga Unit Name: Food and Beverage Operations Management Unit Code: L/601/1791 Dinesh Bist 15th June 2012 Part 1 Part A Discuss the characteristics of food production and food and beverage service systems? Food production can be seen as the system of food movement from the purchasing of the product or foods to the serving. The product result could lead to what is called a ready to serve state. This means in a conventional method such as cook serve. Furthermore, it can also be seen in the form of preservation such as cook chill or cook freeze before it is finally served to the customer. Davis et al (1998) stated that the operation of the “food production methods in the catering industry evolved over a period of time when there was an abundance of labour.” Traditional method is seen as the process where the food is purchased raw with very little convenience foods. There are different kinds of facilities provided for the receiving, the preparation, the storage of goods, the cooking, the holding and service of food and the dishwashing facilities. Each day the use of employment is irregular at the time when it gets really busy just before the service of each meal. This circumstance can also be found with the cooking equipment where there is a good use for shorter periods but also a poor use of capital plant. This method can be considered as an expensive manner of running the kitchen...
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...Pre-Feasibility Study FAST FOOD RESTAURANT Small and Medium Enterprise Development Authority Government of Pakistan www.smeda.org.pk HEAD OFFICE Waheed Trade Complex, 1 Floor , 36-Commercial Zone, Phase III, Sector XX, Khayaban-e-Iqbal, DHA Lahore Tel: (042) 111-111-456, Fax: (042) 5896619, 5899756 st helpdesk@smeda.org.pk REGIONAL OFFICE PUNJAB Waheed Trade Complex, 1st Floor, 36-Commercial Zone, Phase III, Sector XX, Khayaban-e-Iqbal, DHA Lahore. Tel: (042) 111-111-456 Fax: (042) 5896619, 5899756 helpdesk@smeda.org.pk REGIONAL OFFICE SINDH 5TH Floor, Bahria Complex II, M.T. Khan Road, Karachi. Tel: (021) 111-111-456 Fax: (021) 5610572 helpdesk-khi@smeda.org.pk REGIONAL OFFICE NWFP Ground Floor State Life Building The Mall, Peshawar. Tel: (091) 9213046-47 Fax: (091) 286908 Helpdesk-pew@smeda.org.pk REGIONAL OFFICE BALOCHISTAN Bungalow No. 15-A Chaman Housing Scheme Airport Road, Quetta. Tel: (081) 831623, 831702 Fax: (081) 831922 helpdesk-qta@smeda.org.pk December, 2006 Pre-Feasibility Study Fast Food Restaurant DISCLAIMER The purpose and scope of this information memorandum is to introduce the subject matter and provide a general idea and information on the said area. All the material included in this document is based on data/information gathered from various sources and is based on certain assumptions. Although, due care and diligence has been taken to compile this document, the contained information may vary due to any change in any of the concerned...
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...Pre-Feasibility Study FAST FOOD RESTAURANT Small and Medium Enterprise Development Authority Government of Pakistan www.smeda.org.pk HEAD OFFICE Waheed Trade Complex, 1 Floor , 36-Commercial Zone, Phase III, Sector XX, Khayaban-e-Iqbal, DHA Lahore Tel: (042) 111-111-456, Fax: (042) 5896619, 5899756 st helpdesk@smeda.org.pk REGIONAL OFFICE PUNJAB Waheed Trade Complex, 1st Floor, 36-Commercial Zone, Phase III, Sector XX, Khayaban-e-Iqbal, DHA Lahore. Tel: (042) 111-111-456 Fax: (042) 5896619, 5899756 helpdesk@smeda.org.pk REGIONAL OFFICE SINDH REGIONAL OFFICE NWFP REGIONAL OFFICE BALOCHISTAN 5TH Floor, Bahria Complex II, M.T. Khan Road, Karachi. Tel: (021) 111-111-456 Fax: (021) 5610572 helpdesk-khi@smeda.org.pk Ground Floor State Life Building The Mall, Peshawar. Tel: (091) 9213046-47 Fax: (091) 286908 Helpdesk-pew@smeda.org.pk Bungalow No. 15-A Chaman Housing Scheme Airport Road, Quetta. Tel: (081) 831623, 831702 Fax: (081) 831922 helpdesk-qta@smeda.org.pk December, 2006 Pre-Feasibility Study Fast Food Restaurant DISCLAIMER The purpose and scope of this information memorandum is to introduce the subject matter and provide a general idea and information on the said area. All the material included in this document is based on data/information gathered from various sources and is based on certain assumptions. Although, due care and diligence has been taken to compile this document, the contained information...
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...A Retail Audit of Family Dollar 125 2nd Street Park Falls, WI Researched by: Scott Webster 200100906 Merchandising Management 10-104-186 Lisa Drews Northcentral Technical College February 4, 2015 Report Disclaimer This Report was created for student use as an example for learning purposes only. Northcentral Technical College Family Dollar Retail Audit Table of Contents 1. History and background of Family Dollar 2. Careers at Family Dollar 3. Managing Merchandise Assortment 4. Visual Merchandising 5. Retail Pricing 6. Retail Communication Mix 7. Reflection on this Audit 8. Bibliography History and background of Family Dollar Address Family Dollar Store I am visiting 125 2nd Street Park Falls, WI Executive Offices Post Office Box 1017 Charlotte, North Carolina 28201-1017 Founded Family Dollar was founded in 1959 by Leon Levine. Overview In 1958, at age 21, Leon Levine, an entrepreneur with an interest in merchandising, became intrigued with the idea of operating a low-overhead, self-service retail store. Leon Levine believed he could offer his customers a variety of high-quality, good value merchandise for under $2. Because he had grown up in his family’s retail store, he understood value, quality and customer satisfaction. In November 1959, Leon Levine opened the first Family Dollar store in Charlotte, North Carolina, and was on his way to becoming a retailing legend. Right from...
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...MCDONALD’S IN VIETNAM By Ayodeji Akin Abiri Table of Contents Abstract 1.0 Introduction 3 1.1 Background note 4 1.2 Global Strategy 5 2.0 McDonald’s In Vietnam 8 2.1 Entry Strategy 9 2.2 PESTEL analysis of Vietnam 9 2.3 SWOT analysis of HCM city 11 2.4 Expansion strategy 12 2.5 Franchising in Vietnam 13 2.6 Drive-thru restaurants 13 2.7 Localization strategy 13 3.0 Competition & challenges 14 3.1 Recommendations 15 3.2 Conclusion 15 Exhibit I 16 Exhibit II 18 Exhibit III 29 References 32 McDonald Enters Vietnam Abstract This paper analyzes the globalization options for McDonald’s by going into Vietnam. The paper explores McDonald’s global strategy as well as its expansion strategy. Aside from the globalization evaluation, this study also examines the entry mode in Vietnam. In the concluding sections, I was able to outline the challenges and recommendations for McDonald’s. Key words: globalization, strategy, fast food, expansion 1.0 Introduction McDonald’s Corporation is the world’s largest hamburger fast food chains which serves up to 64 million customers daily. McDonald’s annual report in 2007 revealed...
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...DOAN NGOC HA DEMAND CREATION OF ONLINE SERVICES FOR B2B AND CONSUMER MARKET – FOOD DELIVERY IN VIETNAM Master of Science Thesis Prof. Olavi Uusitalo has been appointed as the examiner at the Council Meeting of the Faculty of Business and Technology Management on January 9th, 2013. ABSTRACT TAMPERE UNIVERSITY OF TECHNOLOGY Master’s Degree Programme in Business and Technology Management DOAN NGOC, HA: Demand creation of online services for B2B and consumer market – Food delivery in Vietnam Master of Science Thesis, 75 pages, 4 appendices (4 pages) January 2013 Major: Industrial management Examiner(s): Professor Olavi Uusitalo Keywords: online service, customer demand, B2B and consumer market, online marketing, food delivery The evolution of the Internet and the dynamic of the economy nowadays have created opportunities for young companies to enter the online market. The source of these opportunities comes from the changes of customer behavior as they get used to the digital world. New Internet-based products and services are created to offer more and more benefits to customers. Interestingly, the dynamic of the market does not only come from the changes of customer behavior but also from the fast development of technology and innovative ideas. Successful products and services even shape the behavior of customer in using Internet. It can listed here the famous examples of Amazon in changing online purchasing behavior of customer or Facebook in changing the way people communicate...
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