...1.0 Executive Summary Sigmund's Gourmet Pasta will be the leading gourmet pasta restaurant in Eugene, OR with a rapidly developing consumer brand and growing customer base. The signature line of innovative, premium, pasta dishes include pesto with smoked salmon, pancetta and peas linguini in an alfredo sauce, and fresh mussels and clams in a marinara sauce. Sigmund's Gourmet Pasta also serves distinct salads, desserts, and beverages. Sigmund's Gourmet Pasta will reinvent the pasta experience for individuals, families, and take out customers with discretionary income by selling high quality, innovative products at a reasonable price, designing tasteful, convenient locations, and providing industry-benchmark customer service. In order to grow at a rate consistent with our objectives, Sigmund's is offering an additional $500,000 in equity. Existing members will be given the first option to subscribe to the additional equity to allow each of them to maintain their percentage of ownership. The portion not subscribed by existing members will be available for prospective new investors. 2.0 Situation Analysis Sigmund's Gourmet Pasta is close to entering their second year of operation. The restaurant has been well received, and marketing is now critical to its continued success and future profitability. The store offers an extensive offering of gourmet pastas. The basic market need is to offer individuals, families, and take out customers fresh, creative, attractive, pasta dishes...
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...room facility. 2. Determine where and how health regulations can be obtained for a restaurant, catering, or banquet establishment. 3. Describe acceptable cleanliness and appearance standards for employees. 4. List reasons for handling utensils, glasses, and plates by their bases or rims. 5. Explain why tables cannot be set with silverware in advance. 6. Identify the "freedoms from soil." 7. Explain the importance of a clean-looking establishment as it relates to the hospitality industry. 8. Define and explain the importance of using the Hazard Analysis Critical Control Point (HACCP). 9. Define cross-contamination and explain how it can be prevented. KEY WORDS consumer orientation cross-contamination HACCP health department QSC sanitation Sanitation Sanitation is "the development and application of sanitary measures for public health." (1) This simply means that when customers enter a restaurant to eat, the food and the conditions of the restaurant are clean enough so that people will not get sick from eating there. The National Institute for the Food Service Industry (NIFI) defines sanitation this way: "In the food service situation, sanitation means wholesome food handled in a hygienic environment by healthy food handlers in such a way that the food is not contaminated with disease-causing or otherwise harmful agents." (2) Sanitation refers to visual as well as physical conditions. Guests will perceive a restaurant to be dirty if the restrooms are dirty. Any...
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...Restaurant Kitchen Regulations and Compliance The restaurant industry is heavily regulated by local, state and federal health and safety codes. Specific local rules for conforming may vary by county and state, but the codes are standard. Owners and management are responsible to be sure their restaurant kitchen complies with numerous regulations for the overall health and safety of employees and dining patrons. It’s their duty to know the specific codes applicable to operating a restaurant. An initial heath inspection is required prior to opening a restaurant. There are several organizations that set requirements, and health inspectors must look for specific violations. They include the Food & Drug Administration (FDA), US Department of Agriculture (USDA), Center for Disease Control (CDC), National Sanitation Foundation (NSF), Occupation Safety & Health Administration (OSHA) and Americans with Disabilities Act (ADA) (http://www.foodservicewarehouse.com/restaurant-equipment-supply-marketing-articles/how-to-start-a-restaurant/restaurant-health-and-safety-codes-/c28292.aspx). Actions for Compliance Prior to the inspection, there are several steps a restaurant can take to make sure they comply with the various regulations. All kitchen employees must be in good health and well groomed. If they are ill, they should not be working directly with food. Hair nets are recommended but not required. A sink for employee hand washing must be provided in the kitchen area. Employees...
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...Introduction Exercise 2 – Setting up and designing a new workplace In Australia, the restaurant and catering industry turns over $9.3 Billion and employs around 217,000 people (Restaurant and Catering Association). The accommodation and food services share of employment in Australia represents 51.2% (Department of Industry, Innovation, Science, Research and Tertiary Education Report 2012) and New South Wales has around 50,000 food businesses which have registered their activities with NSW Health. Additionally, Department of Industry, Innovation, Science, Research and Tertiary Education Report 2012 states that the survival rate of a small business, by employment size between June 2007 to June 2011, is only 59.7%. The purpose of this report is to provide advice to Vivienne and her brothers on the steps they will need to take to setup, design and fill job positions for their new restaurant. Description of the Key Facts/Context (FACTS) The owner’s parents believe children should learn for themselves and while the parents are successful in Chinatown in Sydney there has been no mention of their experience in the business in Newcastle. All three siblings have completed, or in Vivienne’s case about to complete, degrees in Accounting, Law and Business however none of the siblings has experience in starting up a business or in managing a restaurant or staff. Nor do they have qualifications as a chef or in responsible service of alcohol or accredited tertiary education in hospitality...
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...Name : KHATRI DIXITA VISHALKUMAR (Student ID No. : 0909BHC214) CLACC – ‘C’ (PGD) Unit Title : Strategic Marketing Management Course Study Report On Marketing strategy for Pagoda resturant BLAKE HALL COLLEGE | | | | (Front sheet for PGD- (B-Tech-Level-7) [Sept-Dec.-2010] assessment in Business) Front Cover sheet BTEC – Level -7, Advanced Professional Diploma in Management Studies Unit Tile: Strategic Marketing Management – unit 17 (Submitted to –Mr. Sumesh S Dadwal) LEARNER’S BRIEF ------------------------------------------------- Learner’s Name: DIXITA VISHALKUMAR KHATRI ------------------------------------------------- ID :- 0909BHC214…………………………………………….. ------------------------------------------------- Class (Course)……PGDBM…………………………………….. ------------------------------------------------- Section ………C…………………………………. ------------------------------------------------- Unit title…Strategic Marketing Management ------------------------------------------------- Date assessment details issued…27th sep 2010…………….. ------------------------------------------------- Date handed in …8th December 2010……………………………. ------------------------------------------------- Words Count: …2901……………………………. ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ...
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...CM10311 Marketing Group Project Report (first draft) Team B Macro-environment analysis In Demographic Environment , the number of people having overweight or obesity keeps increasing. (statistics from Department of Health). More people suffer from or even die of diseases caused by obesity such as heart diseases and diabetes.(statistics from Department of Health). In Technological Environment, the size of an electronic balance can become much smaller than previous balance and the sensitivity can be higher. This makes it can be inserted in bowls and can be used to weigh lighter ingredients used to make food. Segmentation and Positioning Benefit Segmentation under behavioral segmentation is used. People love eating desserts but are on diet and desserts making restaurants are our segment. They can be benefited as our product can give an accurate measure of the amount of energy and sugar intake. People love eating desserts but are on diet can be aware of how much fat or sugar they eat so that they can have restrictions on their diet. Desserts making restaurants can have better quality control and have standardized desserts. Our product differentiated based on product. Our product combines the function of bowls and electronic balance which can provide convenience. Also, our product has inbuilt calculator to calculate energy and sugar intake which is an unique feature. Our positioning is a bowl can measure weight and energy and sugar content of ingredients. Consumer...
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...Science Meets Real Life Angela Adams Kaplan University SC300: Big Ideas in Science: From Methods to Mutation Investigation A health department investigation has been initiated to discover why students have been missing school. In my research I have found both Truman and Jackson Middle Schools to have above average absentee records for the month of May. I was able to review school event calendars, interviews with students’ parents, attendance records, school announcements and messages. These items for review are what I used to be able to present my evidence and form my two hypotheses. Hypothesis number one is, “Could exposure to the West Nile virus be causing the children's symptoms?” Hypothesis number two is, “Could unsanitary food conditions in the area be making the children sick?” I was able to dismiss further questions whether the West Nile Virus could be the culprit, as there was only one school announcement mentioning it, and there was no other evidence to support the spread of the West Nile Virus. However, upon a thorough investigation of my second hypothesis, concerning unsanitary food conditions, I found two restaurants that had been cited for poor sanitary food practices. And, after the examination of the schools’ event calendars and attendance records, I was able to deduce that band students at both schools had very similar symptoms of sickness, which where: stomach ache, diarrhea, fever, and some vomiting...
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...McDonald’s Marketing Analysis I. Introduction As an international food giant McDonald's, founded in the mid-1950s the United States because of the time needed, founder of the American working class to seize the opportunity of rapid economic development under the convenient diet, targeting market segments and demand characteristics, the product of precise positioning and quick success. Today McDonald's has grown into the world's largest restaurant group in 109 countries opened a 25,000 stores, annual turnover of over 3.4 billion U.S. dollars. II. Analysis McDonald's can be seen from the development processing, McDonald's grasp of market segmentation for positioning is very accurate, which is one important reason for the success of McDonald's. Consumer market segments based primarily geographical factors, human factors, psychological factors, buy behavioral factors, each consumer group is a market segment, each segment is made with the same needs and desires of consumers buying group composed of McDonald's is based on geographic, demographic and psychological factors were accurate market subdivision, and implement the appropriate strategy to achieve its marketing goals. On geographical factors, different regions have different overall eating habits and cultural backgrounds. McDonald had adequate market research, a full analysis of regional differences. Things as who the U.S. Department of coffee taste is not the same, we must the market segments for different geographic...
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...BUSN 319 Marketing Plan for DeVry Restaurant Shop “DEVRY FOODS” Proposed by: Submitted to: TABLE OF CONTENTS COMPANY DESCRIPTION 1 Figure l –Devry Foods________________________________________________________________2 STRATEGY FOCUS & PLAN 2 Mission 2 Goals 3 Core Competency & Competitive Advantage 3 SITUATION ANALYSIS 4 Figure ll SWOT Analysis 4 Industry Analysis 5 Figure lll. Market Analysis 6 Competitor Analysis 6 Company Analysis 6 Customer Analysis 7 MARKET PRODUCT FOCUS 7 Marketing & Product focus 7 Marketin & Product Objectives 7 Target Markets 7 Points of Difference 8 Positioning 8 MARKETING PROGRAM _____________________________________________9 Product & Price Strategy___________________________________________________9 Break-Even Analysis______________________________________________________9 Figure lV – Calculating a Break-Even Point ____________________________________10 Figure V – Break-Even Point for Study Central__________________________________10 Promotion & Place__________________________________________________________________11,12 FINANCIAL DATA & PROJECTION____________________________________________________ _____12 Figure V1– 1 year _________________________________________________________13 Figure V11 – 5 yr__________________________________________________________14 One year Projection______________________________________________________12,13 Organizational Structure___________...
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...Submitted by: Donald Jackson III Baton Rouge, La. April 20, 2011 Table of Contents I. Executive Summary…………………………………………………Pg: 3 II. Introduction……………………………………………………….....Pg: 4 III. Industry Analysis……………………................................................Pg: 4 & 5 IV. Organization………………………………………………………...Pg: 5 & 6 V. Management/Human Resources…………………………………….Pg: 6 & 7 VI. Operations…………………………………………………………...Pg: 7 & 8 VII. Competitive Analysis………………………………………………..Pg: 8 & 9 VIII. Marketing……………………………………………………………Pg: 9 - 11 IX. Assumptions Page…………………………………………………...Pg: 12 X. Financial Documents………………………………………………...Pg: 13-15 XI. Appendix…………………………………………………………….Pg: 16-19 Executive Summary References in this document to “Finale Sports Bar & Grill,” “company,” “we,” “us” and “our” refer to the business of Finale Sports Bar & Grill. Finale Sports Bar is a growing restaurant featuring a variety of boldly flavored, made-to-order menu items. Our restaurants create an inviting neighborhood atmosphere that includes an extensive multi-media system, a full bar and an open layout, which appeals to sports fans and families alike. Our concept offers elements of the quick casual and casual dining restaurant concepts featuring a flexible service model that allows our guests to choose among convenient dining options such as quick casual counter service, casual dining table service or take-out. Our award-winning food...
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...SBL SCHOOL OF BUSINESS AND LAW MANAGING HUMAN CAPITAL Module Tutor: Dr. Rajendra Kumar Student: Iryna Viter Student Ref: 0188SBMA1109 Course: MBA1 D, APR 10 TABLE OF CONTENTS: I. INTRODUCTION------------------------------------------------------------3 II. HUMAN RESOURCE MANAGEMENT--------------------------------4 III. STRATEGIC HUMAN RESOURCE MANAGEMENT --------------6 IV. HUMAN RESOURCES PLANNING-------------------------------------8 V. JOB ANALYSIS--------------------------------------------------------------9 VI. JOD DESIGN/DESCRIPTION--------------------------------------------10 VII. RECRUITMENT/SELECTION-------------------------------------------11 VIII. TRAINING AND CAREER DEVELOPMENT------------------------14 IX. PERFORMANCE APPRAISAL------------------------------------------18 X. REMUNERATION---------------------------------------------------------19 XI. MOTIVATION--------------------------------------------------------------21 XII. ROOM FOR IMPROVEMENT-------------------------------------------24 XIII. RECOMMENDATIONS---------------------------------------------------25 XIV. CONCLUSIONS-------------------------------------------------------------25 XV. REFERENCES---------------------------------------------------------------27 XVI. BIBLIOGRAPHY-----------------------------------------------------------28 I. Introduction In today’s tough competitive market many companies are faced...
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...All such food is categorized as fast food which can be prepared and served quickly. Restaurants and kiosks provide fast food with precooked or preheated ingredients and usually served at a packaged form (Pollan, 2009). In the beginning, American hamburger and fries was considered as the traditional fast food but now the field has been widely diversified and food like pizzas, fish and chips, burgers from McDonalds and Kentucky Fried Chicken etc. are all considered fast food. Fast food market has shown an enormous and steady growth. In 2006 alone the market has reached to $102.4 billion with an annual growth rate of 4.8% (Adams, 2007). Fast food chains like McDonalds operate in more than 126 countries in six continents having more than 31,000 restaurants globally (Arndt, 2007). Burger King, another worldwide fast food chain, has operations in more than 65 countries of the world; KFC restaurants located over 25 countries, Subways is present in 90 countries with total 39,129 restaurants and so and so forth (Buthrie, Lin & Frazao, 2002). However, according to most of researches, fast food is not at all fit for health and can cause serious problems. According to Marion Nestle, Chair of New York University’s Department of Nutrition, Food Studies, and Public Health, “the increased calories in American diets come from eating more food in general, but especially more of foods high in fat (meat, dairy, fried foods, grain dishes with added fat), sugar (soft drinks, juice drinks, desserts)...
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...Natallia Harry Professor Deavers ENG 111/9 12.09.09 Smoking bans Lately, the health hazards connected with "passive smoking" or "second-hand smoke" - also known as "environmental tobacco smoke”, have been gradually getting increased recognition. The majority of people in modern society are aware that smoking can cause health problems not only in smokers but in people nearby. In recent years many cities, districts and whole states have cracked down on smoking in public. As of October 2009, nearly 60 percent of the U.S. population, or more than 175 million people, live in areas that have passed strong smoke-free laws covering restaurants and bars – a figure that has nearly doubled in size in three years ( Campaign for Tobacco-Free Kids). While the purpose of smoke-free laws is to protect health, some have expressed concern that an unintended side effect might be economic losses, especially within the hospitality industry. In fact, according to the Report of the Surgeon General ,who is the leading spokesperson on matters of public health in the federal government, “The results of all credible peer- reviewed studies show that smoke-free policies and regulations do not have a negative impact on business revenues … and they are the most effective way to improve worker and business health”( Report of the Surgeon General). The number of smokers in America is truly a staggering number; according to an in-depth study by the Institute of Medicine, approximately...
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...Human Resource Practices In Hotel Industry Visit hrmba.blogspot.com allmbastuff.blogspot.com for more project reports, notes, presentations etc. INTRODUCTION TO HOTEL INDUSTRY One of the fastest growing sectors of the economy of our time is the hotel industry. The hotel industry alone is a multi-billion dollar and growing enterprise. It is exciting, never boring and offer unlimited opportunities. The hotel industry is diverse enough for people to work in different areas of interest and still be employed within the hotel industry. This trend is not just in India, but also globally. Modern hotels provide refined services to their guests. The customers or guests are always right. This principle necessitated application of management principles in the hotel industry and the hotel professionals realized the instrumentality of marketing principles in managing the hotel industry. The concept of total quality management is found getting an important place in the marketing management of hotels. The emerging positive trend in the tourism industry indicates that hotel industry is like a reservoir from where the foreign exchange flows. This naturally draws our attention on HOTEL MANAGEMENT. Like other industries, the hotel industry also needs to explore avenues for innovation, so that a fair blending of core and peripheral services is 1 Human Resource Practices In Hotel Industry made possible. It is not to be forgotten that the leading hotel companies of the ...
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...ORGANIC RESTAURANT BUSINESS PLAN Presented to the Faculty of the Agribusiness Department California Polytechnic State University In Partial Fulfillment of the Requirements for the Degree Bachelor of Science By Jesse Adam Godsey June 2010 © Jesse Godsey 2010 i APPROVAL PAGE TITLE: AUTHOR: DATE SUBMITTED: A Business Plan for an Organic Restaurant Jesse Godsey June 2010 Dr. Carol Sexton Senior Project Advisor Signature ii ABSTRACT This study was undertaken to determine if it is feasible to open an organic restaurant in San Luis Obispo, CA. All collected data went into the development of a bare bones business plan for the organic restaurant. The report utilizes two techniques for analysis of this data. A strategic analysis was used to determine if the restaurant could be a legitimate competitor among the many local restaurants of San Luis Obispo. Strengths, weaknesses, opportunities, and threats were outlined, given weights according to their impact, and used to develop a SWOT matrix. Strategic goals were set after reviewing the matrix and a QSPM, quantitative strategic planning matrix, was created to determine which goal was worth pursuing. The final step in determining if the organic restaurant could compete in San Luis Obispo was to perform a competitive analysis against what were determined to be the top local competitors. Following the strategic analysis, a financial analysis was executed to determine whether the operation offered a profitable...
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