...e. Personal chefs have the time and knowledge to prepare not only delicious meals but healthy ones too. With the time and flexibility that personal chefs have, they can more easily shop locally at farmers markets. This helps support the local community and can contribute in making a more sustainable local economy. 3. Culbertson, K. (2000, April 24). Personal chef serves up convenience, nutrition. Indianapolis Business Journal, 21(6), 43A. (GALE|A62738463). 4. The opinion of the woman in the article is that this is a great service for wealthy people who want to eat healthy. She admits that the service is not for everyone as it costs 30$ an hour plus the cost of groceries. The ability to have a personal chef is great when time is...
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...work as a chef for another hotel in the same metropolitan area for a period of two years after leaving our employ.” 1. Examine at least two circumstances in which this non-compete agreement would be unenforceable. Contracts of employment are generally given to prospective employees who have applied for a position or type of sub-contractor with a company. The employment contract will be the agreement between the company and employer to the prospective employees. The contract will spell out the rights to the employee, responsibilities, duties, conditions, and terms of that they will be governed. Contracts insure the company protects its business interest when the perspective employer agrees to the terms and conditions. The recipient of the lets them determine if the conditions and terms are acceptable or, need to have something added or taken away. In some cases even after the terms are agreed upon there are situations where a party of the signed contract needs to have the terms reexamined. If a upscale hotel called “Fabulous Hotel” hires a person as the head chef having a two-year contractual agreement but then, after the two years another hotel want to hire them. There is a paragraph in the original contract of the Fabulous Hotel the chef agreed to that states” The below-signed agrees not to work as a chef for another hotel in the same metropolitan area for a period of two years after leaving our employ.” This might sound definite to a degree that the chef is helpless...
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...INTRODUCTION Grace Kennedy was established 88 years ago as a small privately owned trading company. Since that time it has expanded and diversified and become a publicly traded conglomerate with 60 subsidiaries involved in several industries including financial, insurance, remittance, hardware retailing, food processing and food distribution. These subsidiaries are spread throughout the Caribbean and the United Kingdom. In 1995 Grace Kennedy formulated its 2020 vision with the objective to transform itself from a Jamaican trading company to a global consumer group with roots in Jamaica. 2006 saw this vision being broadened as the company undertook a strategic reorganization under the theme “designing Grace Kennedy for the 21st century,” aimed at expanding operations within the Caribbean and internationally improving efficiency, innovation and profitability. Through its subsidiary Grace Foods, Grace Kennedy has established itself as the Caribbean’s largest supplier of Caribbean and other ethnic foods to over 38 countries globally; with retail presence throughout the Caribbean, the United States and the United Kingdom. GK Foods’ culture of innovation over the years has allowed it to respond positively to market adjustments with adjustments of its own in regards to its product offerings and cost saving operations. Grace Foods operates through eleven subsidiary companies and independent distributors selling products including beverages, canned meats and fish, chips, coconut...
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...16th May 14 Word Count: 2700 08 Fall Table of Contents Introduction 3 Recruitment of Restaurant Head Chef 4 Induction Program 6 Discipline and Grievance Procedure 7 Successful Work Life Balance 9 Reward Scheme 10 Appendix A – 12 Selection process: 12 Appendix B – 13 Job Advertisement 13 Appendix C – 14 Induction Plan 14 Appendix D – 15 Discipline and Grievance Procedure 15 Discipline Procedure 15 Stage 1 – first warning 15 Stage 2 – final written warning 15 Stage 3 – Dismissal 16 Gross Misconduct. 16 Appeals 16 Grievance Procedure: 16 Dealing with grievances informally 16 Formal grievance 16 Grievance hearing 17 Appeal - 17 Introduction A sound, well structured recruitment program starts with proficiencies, cognizance, motivations and behaviours that reflect the requirements of the job. Selection and recruitment is a two way process in which the organisation and candidate both have decisions to make. As the owners preference is an emphasis on the need to provide high quality of service and “an employer of choice” it is pertinent to realise that adopting a strong recruitment procedure is paramount to recruiting the best candidate for the role (Ray French, 2010). As this will be a developing project, and will be formed by the reaction of its customers, employee qualities will have to reflect the needs of the hotel. (See appendix A for suggested recruitment plan). Recognising the importance of the local community as...
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...UNLV Theses/Dissertations/Professional Papers/Capstones 1-2008 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...
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...MARKETING PLAN COMPONENTS Marketing plans vary by industry, by size of company and by stage of growth. The form isn't as important as the process of preparing it. Preparing a marketing plan is a process that makes you think about your business goals and what your marketing strategy will be to achieve those goals. This is an outline of a typical marketing plan. Your marketing plan may contain all or just some of these components, depending on your company type, stage of growth, and goals. I. Executive Summary Introduces your company and explains the major points of your plan * Briefly describe the nature of your business and the products or services you offer. * State your mission and company objectives * Describe your management and marketing team, and the structure of your organization * Summarize the marketing objectives and strategies contained in the plan II. Current Situation Provides information about your location, target market and competitive environment. Also, identifies key issues your company faces. * Describe your current or planned business location. * Describe you target market. * Include a brief competitor and issues analysis. III. Competitor and Issues Analysis The details. * Include information about other individuals or companies (competitors) who offer similar products and services as you. * List key business issues that are potential challenges, such as new legislation or the impact of an impending technological...
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...Strategy Paper First Version for East Coast Catering Proudly Offering Top-Notch Catering Services For Your Personal or Business Needs! Chris Marchionni, Wednesday, Section 01 East Coast Catering is a Connecticut based corporation that provides catering services to customers in its targeted market. The Company was founded in 2015 by Chef Chris Marchionni. The purpose of this business plan is to raise $150,000 to initiate the development of a catering business while performing the expected financial and operational figures over the next five years. Our Mission: East Coast Catering strives to ensure unforgettable events by exceeding your expectations with superior cuisine, outstanding service, and innovative presentations. We offer creative, customized, catering menus, optimal service and flawless designs that truly make any event a memorable experience. Business Form: East Coast Catering will act as a LLC. The reason being is that most local catering businesses function as a Sole Proprietorship, because it is the easiest form of business to start and operate under. Sole Proprietorships leave the owner accountable to very high amounts of liability. LLC’s are easier to set up in comparison with a corporation and allows the business owner to experience fewer liabilities than a Sole Proprietorship. A significant advantage of a LLC is that they avoid double taxation and is not required to pay an Income Tax. Management Team: Founded by Chris Marchionni, with more than 12...
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...1 Research Paper: ENO Research Paper: ENO- The Last Days of ENO Small Business Management and Entrepreneurship SBE 310 Devry University Trena Render 2 Research Paper: ENO Table of Contents Introduction……………………………………………………………………………………...3 ENO (restaurant)………………………………………………………………………………...3 Business Mission/Vision…………………………………………………………………………3 ENO Competition………………………………………………………………………………..4 The Beginning and End of ENO/ENO by Zaza……………………………………………..4-5 Business Failure for ENO/ENO by Zaza…………………………………………………….6-7 Trying to Revive ENO by Zaza ………………………………………………………………7-8 Conclusion………………………………………………………………………………………..9 References……………………………………………………………………………………….10 3 Research Paper: ENO ENO: The Last Days of ENO ENO Restaurant & Wine Bar was on the Atlanta, Georgia circuit for 10 plus years. It was a hit until the new owner step on the scene and the original owner had to give up on his passion since a teenage boy. ENO struggles to stay alive and revive itself with a new name, menu and swagger for the Elite socialite. In the mind of an entrepreneur failure is never an option. No entrepreneur wants to hear the word or talk about it. ENO got a second chance to shine in the spot light keeping its original name to include the new owner first name ENO by Zaza. Many would be impression that the new owner is a celebrity basketball player but was his star status good enough to score points to keep a business from failure. ENO was a European-Mediterranean...
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...name of my Bed and Breakfast is BEDFAST. I got this name from combining bed and breakfast. I also chose this name because it sounds like the location it is set in and would create an instant impact with the potential customer. The purpose of my B&B is to provide me with an opportunity to earn extra income by meeting growing customer demand for my affordable overnight accommodation in a relaxed and friendly setting. There are many features of my B&B such as en-suite guest rooms with king size beds. My bed and breakfast has two dining rooms which gives the guests a bit more privacy and space if they want to eat alone. I have hired professional staff to clean the house and make sure that all guests are settled in well. I have also hired chefs to cook the guests their breakfast of whatever they choose. By doing this I will ensure that the guests of my B&B will have a great stay and be happy to return. My objectives are to make sure that I have provided the best level of customer service for tourists both local and international. I will make sure that they are treated well in the B&B and make sure they have a comfortable overnight stay. Infact my USP will be quality in all aspect of the business and service. Aims of BEDFAST The aim of my bed and breakfast within the first year is to: • Breakeven within the market • Gain a good reputation • Provide a good service • Gain a good market share • Provide...
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...Essay - HNC Business Management Level 4 Personal and Professional Development 1.1 Cunningham1 has defined self-managed learning as “…idealised adult action learning”. Therefore, self learning is a process where the learner develops their learning goals, decides on strategies to make it happen, identifies resources needed to achieve it and adopts the process to evaluate their achievement. Self managed learning can only be effective if a person has the ability to independently decide about their learning and can manage this without much institutional support. However, anecdotal evidence suggests that most people, though understanding the need for such learning approach, are unable to identify and manage their learning without guidance and support from an institution. Hence, people go to an institution to learn. However, It is the responsibility of the learner to take charge of their learning. In an adult learning environment, where most learners have been out of touch with learning for a while, it is important that the tutors initially provide hands on approach to guide the learners. Gradually, ‘tutor dependency’ reduces and the learner becomes more self dependent, starting to manage their learning more effectively. Self learning process can be facilitated through research, using online tools such as web logs, wikis, search engine facilities, use of social software and other multimedia tools such as audio and video equipment...
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...Strategy Paper First Version for East Coast Catering Proudly Offering Top-Notch Catering Services For Your Personal or Business Needs! Chris Marchionni, Wednesday, Section 01 Table of Contents Executive Summary………………………………………………………………………3 Mission Statement………………………………………………………………………...3 Business Form…………………………………………………………………………….4 Management Team………………………………………………………………………..6 Compensation and Benefits……………………………………………………………….8 SWOT Analysis………………………………………………………………………….12 Porter’s Five Forces……………………………………………………………………....13 Competitive Advantage…………………………………………………………………..15 References………………………………………………………………………………..16 East Coast Catering is a Connecticut based corporation that provides catering services to customers in its targeted market. The Company was founded in 2010 by Chef Chris Marchionni. The purpose of this business plan is to raise $150,000 to initiate the development of a catering business while performing the expected financial and operational figures over the next five years. Mission Statement: “A mission statement defines what an organization is, why it exists, its reason for being. At a minimum, your mission statement should define who your primary customers are, identify the products and services you produce, and describe the geographical location in which you operate.”(Entrepreneur) Our Mission: East Coast Catering strives to ensure unforgettable events by exceeding your expectations with superior cuisine, outstanding service, and creative...
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...Bank Rational of the Study: As my title is ratio analysis, which will focus the financial, market and debt condition of the particular bank. This analysis determines the how the financial condition can change and how to fix that condition. It is important to know about ratio analysis; it is based on line items in financial statements like the balance sheet, the ratios of one item or a combination of items to another item. Ratio analysis is used to evaluate various aspects of a company’s operating and financial performance such as its efficiency, liquidity, profitability, and solvency. Ratios are also compared across different companies in the same sector to see how they stack up, and to get an idea of comparative valuations. Through this research it will be apparently shown that how the bank’s financial condition. I have choose five commercial bank they are as follow- * Islami Bank Bangladesh Ltd (IBBL): Islami Bank Bangladesh Limited is a Joint Venture Public Limited Company engaged in commercial banking business based on Islamic Shari'ah with 63.09% foreign shareholding having largest branch network ( total 286 Branches) among the private sector Banks in Bangladesh. It was established on the 13th March 1983 as the first Islamic Bank in the South East Asia. It is listed with Dhaka Stock Exchange Ltd. and Chittagong Stock Exchange Ltd. Authorized Capital of the Bank is Tk. 20,000.00 Million and Paid-up Capital is Tk. 14,636.28 Million having 33,686 shareholders as on 31st December...
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...target of the restaurant is family style, good for business meetings, child-friendly and special occasion dining. Their productions collect with international inspirations including the cuisines of Spain, Italy, Sweden, Morocco, Greece and France (Harriet 2005). In addition, they also have online shopping contains deli, gifts, tableware, ovenware and planks. And the price of restaurant is 20-30 pounds each. The decorative style of the restaurant is “industry feel”, which is design with recycle material by Blacksheep company. According to the statement of senior designer Jordan (2011), the main concept of the restaurant is related to the life experience of Jamie’s. And the director of the restaurant ---- Jamie’s Oliver is an English celebrity chef, restaurateur and media personality known for his foo-focused television shows, cookbooks and his global activity for better food education. 2.1.2 the reviews of Jamie’s Italian Delaney (2015) reviews that the whole things are felt as...
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..........................................9 SWOT analysis ............................................................................................................11 Michael Porters five forces ..........................................................................................13 Boston Consulting Group ............................................................................................15 Stakeholders Analysis ..................................................................................................17 Lewins Model ..............................................................................................................19 Research Methods .......................................................................................................21 Primary research method...
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...Analysis……………………………………………...16 SWOT Analysis……………………………………………………20 Resource Based Analysis…………………………………………..21 PEST Analysis……………………………………………………..22 Conclusion…………………………………………………………25 List of Appendixes………………………………………………...26 References…………………………………………………………27 Executive Summary This paper examines the current state of the organization, Kudler Fine Foods (KFF) by considering its background, financial status, operations, original and future vision and mission statements as stated by the owner, Kathy Kudler. It expands upon the owner’s desire to continue growth by creating and suggesting a new vision for the organization that continues to build on the organization’s original set of values and mission. The internal and external environments are examines. A new generic strategy and new grand strategies are presented and supported by long and short term objectives, and contingency plans and critical success factors are identified to mitigate unforeseen issues that may occur. The leadership at KFF wishes for continued growth and expansion and this must be completed in a manner that minimizes risk and keeps the organization ahead of the competition in the markets the firm has chosen. This paper presents strategies which will direct the company to new growth opportunities without the need to...
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