...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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...prior to the day of the interviews using very specific career websites such as Career Builder, Monster, Yahoo, just to name a few and our school website to bring in potential applicants for the job. The list of applications we had to go through was enormous; it was well over 100 potential individuals who sent in their resumes by that Thursday morning. By that afternoon there was a checklist made to whittle that number down to 20. On this particular Thursday we had only five candidates left to choose from. There are multiple ways of contacting everyone in the group and to ensure that the message was sent, every one of those methods of notifying was used. The decision was made to meet after the classes were done at the local All-You-Can-Eat buffet in town, Golden Carroll; reservations were made for 6:30 and the party size was for 12. The group was made up of the department directors; nursing, information technology, graphic design, electronics, business, criminal justice, dean of academics, registrar, directors of career services, finance, recruiting, and myself. Because I am the network system administrator for the I.T....
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...other people before you. It will allow a person to have low expectations and began to compromise with standards continually. * Attitudes of Lose-Win people: - Keeping their feelings inside - Allow people to walk all over them - Let other people have the spotlight instead of you - Being a “yes” person * Lose-Lose: The Downward Spiral Question: What is the downward spiral? * This type of attitude of people wanting each other to lose is not good. Most of these people are jealous of another person and just want to be like them, so they’ll try to bring that person down not knowing that they are bringing their selves down as well. It’s just a downward spiral that both parties are going to encounter. * Win-Win: The All-You-Can-Eat Buffet Question: How can I have a Win-Win mindset? * Having a win-win attitude is having the balance of being both nice and tough all at once. People who have this type of mind set believe that everyone can win...
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...eating at the 459 Commons? Although the norms of the workers are the main focus of the ethnography, hierarchy also play a important role at the 459 Commons. The 459 Commons is a restaurant that is provided to meet the everyday food necessities of the students at LSU. It sells many different types of snacks, entrees, and drinks. They sell breakfast, lunch, and dinner. Next-door is the 459 Outakes convenience store where you can grab quick snacks and drinks. On various nights they will have themed dinners for example “fiesta night” where Mexican food is served. As you enter the restaurant, there is a counter in the front with a few registers in which they scan your tiger card for Tiger cash or Paw points. You then walk in and there is a buffet in which workers stand behind and serve food. In the next room there is a machine in which customers can get fountain drinks. There is also a soup and salad bar. The 459 has a dining room in which the students can eat. My observations of the restaurant have been over the past 5 months. The first things I noticed when observing were the different jobs and tasks that the employees take part in. There are many jobs required when running a student-dining restaurant. There are cooks, floor cleaners, cashiers, etc. While watching the workers when there were not...
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...Ovation Brands Analysis Part 1 Lee Beck Baker College of Jackson Ovation Brands Analysis Part 1 “Herbs may be the spice to our food, but food is the spice to our life.” (Anonymous, 2011) These words shed a light on the effect of food in the modern world. Whether we are talking about freshly made macaroni and cheese from grandma’s pot, or a masterfully crafted risotto from a world famous chef, it cannot be denied that food is an important part of our culture. Companies such as Ovations Brands (known as Buffets Inc. until recently) have seen this truth and have seized the opportunity to make a living from this fact. Buffets Inc. was established in 1983 as Old Country Buffet according to their website. However due to several oversights in their business plans they have had trouble in years of late. In order to fully explain what the problem is, first one must be shown the specifics of the company in question. So this essay aims to set the groundwork by fully describing the internal environment of the company and then the external environment. In this situation we will be only referring to the components involved in the base level of the company rather than the management and corporate levels. Firstly, the most basic of internal components; the inputs. Some of the key inputs of Ovation Brands include uneducated labor, building space, and of course large amounts of food. There are of course other things that could be included in this list such as the grills and coolers...
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...Event Specifics Day One 7:30 – Registration & Buffet Breakfast • Seminar 1: Leveraging the Power of a Brand o Date: June 23, 2013 o Start Time: 8:30 am o End time: 9:30 am o Event purpose: Opening lecture o Number attending: 500 o Audience description: All 500 attendees will be present. The group of attendees will be diverse with ethnicities from around the globe. o Room size: Large o Set-up requirements: 500 chairs set up in a semi circle two sections with separated by an aisle down the middle. Each section of chairs should contain 10 rows of 25 chairs. At the front of the room should be a large projector screen with the appropriate audio/visual equipment to use. In Back of room banquets tables should be assembled to accommodate beverages. o Food and Beverage needs: Bottled water, various juices, coffee, and tea should be located in back of room on banquet tables for attendees. • Breakout Session 1: Target Markets o Date: June 23, 2012 o Start Time: 9:45 am o End time: 12:00 pm o Event purpose: Three guest speakers will speak about the emphasis of reaching various important target markets to give the company the competitive advantage and how to do so. o Number attending: 150 o Audience description: All Human Resource, Marketing, and Public Relations employees are required to attend. Attendees will be from various countries around the world. o Room size: Medium o Set-up requirements:...
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...analysis is based on Down Sweet Lane’s direct and (nearest) indirect competitors. SanFo Treats is selected as the direct competitor as it provides the exact same service as Down Sweet Lane. On the other hand, local buffet catering companies, Elsie’s Kitchen and Angeli have been identified as the indirect competitors. In this case, (beside providing main course dishes) both companies provide an array of desserts that are more westernized, as opposed to the traditional desserts such as Bubur Cha Cha. 2.1 Direct Competitor – SanFo Treats Located in Manila, Philippines, SanFo Treats offers theme-dessert buffet catering services that has been in operation for the past five years. SanFo Treats takes pride in providing customized designs and concepts for parties that suit all occasions. Themes (of dessert buffet) provided by SanFo Treats include ‘Winter wonderland’, ‘Circles’ etc (Appendix 5). * Strengths of SanFo Treats SanFo Treats’ website provides adequate information for customers and business partners. For example, the range of services provided, such as wedding dessert buffets, event coordination etc is clearly stated on its website. Furthermore, the website is visually captivating with aplenty of pictures depicting the various theme dessert buffets it provides. A concise framework of the type of service that SanFo Treats specializes in is provided. Lastly, SanFo Treats engages the use of PayPal as an avenue for online payment. This efficient and effective method...
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...Restaurant Marketing Plan Dawan D. Smith April 22, 2014 Grantham University Table of Contents Section 1: Marketing Strategy & Mission Statement Section 2: Understanding the Customer Section 3: New Product Development Section 4: Distribution and Pricing Section 5: Promotion Strategies and Public Relations Section 6: Evaluation Plan Marketing Strategy and Mission Statement The purpose of this marketing strategy is to provide my neighbors who have inherited a family owned restaurant the tools they need to make this business a successful one. The restaurant is family owned and the owners want to keep it going as a legacy to the family members who left it to them. Since quitting their jobs, they will have to make money immediately. The restaurant has not been doing well over the last few years and has been losing money. Family members have passed away and others are having health issues, so the restaurant as of now is being ran by the chef as well as some of the servers. Getting this restaurant on the right track will require much work and dedication, and with the right tools in place, customers who are looking to have a great dining experience on a budget and enjoy a delicious home-style meal will get just that. This restaurant is in no way one of the regular fast food restaurants. Here you can sit and enjoy friends, family, have a business lunch, dinner party, birthday party, etc. in a family oriented atmosphere...
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...Instructor: John Wells Location Kresge Boardroom Assigned Living Group McCollum 101 Ben & Jerry's Homemade Ice Cream, Inc.: A Period of Transition (796109) 10:15 - 10:30 AM Class Photo 10:30 - 10:45 AM Break 10:45 - 12:00 PM Lecture: Strategy Articulation Instructor: John Wells 12:00 - 1:00 PM 1:00 - 1:40 PM 1:45 - 3:00 PM Lunch Discussion Groups Case: Edward Jones in 2006: Confronting Success Instructor: Frank Cespedes Kresge Boardroom Assigned Living Group McCollum 101 Baker Library McArthur Hall Lounge McCollum 101 Edward Jones in 2006: Confronting Success (707497) 3:00 - 3:15 PM 3:15 - 4:15 PM Break Lecture: Making & Articulating Strategic Choices Instructor: Frank Cespedes 4:15 - 6:15 PM 6:30 - 7:30 PM 7:30 PM Application Workshop I Buffet Dinner Individual Preparation McCollum 101 Kresge South Terrace McArthur Hall Lounge McCollum 101 Copyright 2012 President and Fellows of Harvard College Aligning Strategy and Sales 2012 December 2 - December 7, 2012 Schedule for Tuesday, December 4, 2012 Time 7:00 - 8:00 AM 8:00 - 8:45 AM 9:00 - 10:15 AM Event Breakfast...
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...working in the engineering society time is what makes everything happen. They need something that is efficient and quick. At Texas A&M the cafeterias are too small to accommodate the whole students and staff. So, they tend to go to other places outside the university to provide themselves food, which is time consuming. Therefore, this project is developed to decrease the amount of time they need in order to provide themselves food. The idea is basicity expanding the cafeteria at Texas A&M at Qatar in another location that will accommodate larger number of people, and to create a better environment to the students and stuff. The location that was chosen will accommodate around 100-150 person. Along with expanding the cafeteria, a buffet going to be add with more food to serve for the number of students/staff members. The selection of food is going to be following a standard food pyramid with the types of food need for the body to function and be healthy. The next stage was to illustrate a way to present this idea to the Marketing and Communications Department and to the audience of the idea. I chose to present my idea as a brochure that has all the information that is needed, as well as visuals. In this report, I will be explaining the steps in developing this product, the usability testing done on the product, and the final changes that have been done to the product....
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...excellent meals and superior service as part of its outstanding all-inclusive package. Ditch the boring 9 to 5 and get yourself to Riu Montego Bay for a dose of fun and excitement! Whether you'd rather hang out in the infinity pool, or just take a moment to enjoy the wonders that lie beyond the crystal-white beach, Riu Montego Bay has you covered! Located only three miles from downtown Montego Bay, Riu offers just the right blend of relaxation and exhilaration. If that isn't cool enough, you will love the weather. The Atlantic breezes keep temperatures comfortable all day. Riu Montego Bay Rose Hall Type: Buffet Hours: Breakfast - daily, 7am-10: 30; Dinner - daily, 6:30pm-10: 30pm Description: Buffet-style restaurant with nonsmoking section and terrace. Kālu Type: Asian Hours: Daily, 5pm-10pm Description: Buffet restaurant, nonsmoking. Dinner reservations are required and must be made between 8am and 4pm. Little Italy Type: Italian. Hours: Daily, 6pm-9:30pm Description: A la carte, with...
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...Korean BBQ Buffet Restaurant. Now it is in the Growth stage as there are some Korean Restaurant exist, more competition and different types of Korean Food are provided. There are a growing trend of Korean Food. Korean Food Buffet commenced in 1993, its awareness rapidly increase. There are some chain restaurant like Han-yang Won and Hon Wo Korean Restaurant, they have 5 to 6 branches separately. Their target market is middle price $200 per person for dinner on Korean buffet. And there are some small Korean food restaurant, aim for high class consumer and do not provide the Korean buffet. There are no company absolutely dominate the market. The major consumer is the young people, through the observation found that they are seek a suitable location for gathering and relaxing. So Maxim decide to use its comparative advantage on food business and launch a new business line─Korean Food Restaurant but more focus on Korean Food Buffet. Maxim would like to launch a chain of Korean Buffet Restaurant, the major competitors of Korean BBQ buffet is Han-yang Won and Hon Wo Korean Food while in the Korean Hot Pot (Budae jjigae部隊鍋), it face the competition of K-Pot. There are 6 branches of Han-yang Won Korean Food and opened for 20 years, one of the most well-known restaurant on Korean BBQ Buffet. People prefer to go as they can use reasonable price to enjoy the Korean BBQ dinner buffet (contain desserts), the fees is HKD200 (include 10 % service charges) per person. Its buffet starts from...
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...My Marketing Plan Proposal BUSN319 Devry University Company Description I have chosen to startup a company where people can come eat breakfast, as much as they desire, and at any time of the day. My future plans involve owning and running my own self-sufficient buffet style restaurant that is like no other. This is really going to make breakfast the most important part of everyone’s day at any time of the day they can make it. Some ideas within my range of restaurant expertise for the breakfast buffet I have would start with the latest and greatest in restaurant technology from the POS system on the wall that is large and a touch screen where customers can input their own order into. For customers to pay their bill I would use bolt-to-the table iPads for bill paying quickness and without the worry of someone stealing their identity while taking up a credit card. Another ideal I would have is within the buffet equipment. People are always worried about germs and bacteria these days therefore instead of the old fashioned way of spooning sauces on to a plate I would use technologically savvy equipment that leaves out the bacteria, all you would have to do is put your plate under it and it would come out by motion sense. I would use electronic waffle and pancake cookers so that people can have those on demand and as fresh as they can be. One last quick idea I have is an open kitchen where customers can see how clean and tidy it is also they can have the interaction...
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...THE ART OF PERFORMANCE A CRITICAL ANTHOLOGY edited by GREGORY BATTCOCK AND ROBERT NICKAS /ubu editions 2010 The Art of Performance A Critical Anthology 1984 Edited By: Gregory Battcock and Robert Nickas /ubueditions ubu.com/ubu This UbuWeb Edition edited by Lucia della Paolera 2010 2 The original edition was published by E.P. DUTTON, INC. NEW YORK For G. B. Copyright @ 1984 by the Estate of Gregory Battcock and Robert Nickas All rights reserved. Printed in the U.S.A. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording or any information storage and retrieval system now known or to be invented, without permission in writing from the publisher, except by a reviewer who wishes to quote brief passages in connection with a review written for inclusion in a magazine, newspaper or broadcast. Published in the United States by E. P. Dutton, Inc., 2 Park Avenue, New York, N.Y. 10016 Library of Congress Catalog Card Number: 79-53323 ISBN: 0-525-48039-0 Published simultaneously in Canada by Fitzhenry & Whiteside Limited, Toronto 10 9 8 7 6 5 4 3 2 1 First Edition Vito Acconci: "Notebook: On Activity and Performance." Reprinted from Art and Artists 6, no. 2 (May l97l), pp. 68-69, by permission of Art and Artists and the author. Russell Baker: "Observer: Seated One Day At the Cello." Reprinted from The New York Times, May 14, 1967, p. lOE, by permission of The New York Times...
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...Whore To Culture Life and self are irrevocably connected. One cannot become one’s self without the influence of life, and it also is true that life cannot exist without self. At the center of life is culture, culture that shapes who one is and is shaped by that one. Even if one rejects that culture, in doing so, they effectively reshape it. In this form, the interplay between the two seems flawless and uninhibited, a harmonious ebb-and-flow, a back and forth that seems as natural as the tides. Sounds great for an overview, right? But under the microscope in modern society, one may begin to see that this is not nearly the case. Companies, such as Kodak, strongly convinced that film and film-based cameras still have a place in the modern world, are falling by the wayside, in a time where the culture-accepted norm is digital. The rejection of popular culture by a construct (be it a company, a philosophy, an establishment, or an idea) can lead to a gap of disparity that only further drives that culture and construct apart. Those unwilling to heed to the call of culture, or whore themselves to it, may be in need to find a new calling. One thing in life I will never consider myself is a prolific reader, more of a casual observer. Some of my earliest memories of reading is back when I was around the age of 11, in the fifth grade, when the Scholastic Book Company would bring around their annual book bazaar, advertising and promoting reading to the masses of young readers. I remember...
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