...BUSINESS REQUIREMENTS A. BUSINESS ORGANIZATION Incorporators refer to corporators who are mentioned in the articles of incorporation as originally forming and composing the corporation and who executed and signed the articles of incorporation as such. All incorporators are family related to Ms. Lucia Linsangan. Ms. Lucia Linsangan has the major contribution to the Linsangan Corporation. She will also act as the president of Meat Match Company. Table 9.0 |Contribution of Incorporators | |Incorporators |Contribution | | |Cash |Property |Total | |1. Lucia B. Linsangan | 1,000,000.00 |864,225.00 |1,864,225.00 | |2. Elmer B. Linsangan | 500,000.00 | | 500,000.00 | |3. Elden B. Linsangan | 500,000.00 | | 500,000.00 | |4. Porfilio Bueno | 500,000.00 | | 500,000.00 | |5. Joseph Bueno |500,000.00 | ...
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...About Agriculture Agriculture in India has a significant history. Today, India ranks second worldwide in farm output. Agriculture and allied sectors like forestry and fisheries accounted for 16.6% of the GDP in 2009, about 50% of the total workforce. The economic contribution of agriculture to India's GDP is steadily declining with the country's broad-based economic growth. Still, agriculture is demographically the broadest economic sector and plays a significant role in the overall socio-economic fabric of India. History The invention of agriculture is one of the great revolutions of human history. It includes the food production and domestication which led to significant changes in human society, population increase and biological changes. However, this revolution is best demonstrated at Mehargarh (Period-I Neolithic period) in which the sense of the revolution ultimately set the platform for the rise of urbanization in the Indian Subcontinent.[16] In the period of the Neolithic revolution (roughly 8000-5000 BCE.), agriculture was far from the dominant mode of support for human societies. But those who adopted it, have survived and increased, and passed their techniques of production to the next generation. This transformation of knowledge was the base of further development in agriculture. Vedic literature provides some of the earliest written record of agriculture in India. Rigveda hymns, for example, describe ploughing, fallowing, irrigation...
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...Contents Executive Summary 2 A-1 Trading Company 3 Global production of beans that our company export 4 Importing Countries 5 Exporting Countries 6 Production of Myanmar 6 Export of Myanmar 7 Vision of the A-1 Trading Company 7 Mission of the A-1 Trading Company 7 Cross-cultural business between Myanmar and India 8 Information about India 9 Absolute advantage of the company 10 Addressing international trade to expand our company 11 Attracting FDI to fund and expand our company 12 Taking advantage on International Opportunities 13 Benefits to consumers 13 Strategies 14 Corporate Strategy 14 Business Strategy 14 Distribution Channel 15 Markets and Segments 16 Customer Segmentation 17 Customer Value Proposition 17 Conclusion 19 Executive Summary The purpose of this assignment is to develop a business strategy for our company, A1 Company Limited. Our company export beans and pulses to India and planning to attract FDI on strategic assets of company to produce value added products made of bean. In this report includes business relationship between Myanmar and India, the advantages we currently have and opportunities for entering other international markets. Also, our marketing plan of targeting customer segments, our company value to customers and our plans to help our suppliers with sophisticated technologies which will be a great help in improving the quality of our products. Finally, our future plan for producing value added products...
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...------------------------------------------------- Introduction Can u guess the name of the company which is is the ninth most valuable brand in the world? has replaced the us army as the nation largest job training organization? controls the market share of more than 3 food chains taken together in America? It’s none other than Mcdonald’s corporation USA. Looking at the above statistics makes one wonder that what is the driving force behind all these achievements? How is it that the chicken burger available in San Francisco is same as the one available in delhi? Many of these question have been answered in the book “Mcdonald’s: behind the golden arches” written by john love. But are these standards being carried out in India as well? The golden arches of Mcdonald’s are slowly becoming an integral part of the Indian landscapes. Everyone knows mcdonald’s is big, but very few know just how significant its impact on Indian business really is. The inside of Mcdonald’s remains a mystery. Mcdonald’s india is a joint venture of Mcdonald’s corporation with Amit Jatia and Vikram Bakshi. Amit jatia handles the operation in westerns region whereas Vikram Bakshi in the northern region. Mcdonald’s india is an employer of opportunities, providing quality employment and long term careers to the indian people. The average Mcdonald’s restaurants employees more than 100 people in 25 different position-from cashiers to restaurants managers. Mcdonald’s world class-training...
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...is around 6 % for last couple of years. As a result there is a significant numbers of monthly disposable Income are growing gradually. Now a day people of India spend on eating outside almost Rs.33, 000 Crore according to the size of the market. Some recent research study is expected this growth will reach US$68 billion by 2018. (Ref) On the other side delivery segment is an integral part of the Indian Food Service segment. The size of Organized Indian QSR delivery market is US$0.62 billion, growing at a healthy CAGR of 20% and is expected to reach US$1.1 billion by 2017-18. (Ref) In major cities comprise of large workplace clusters and high density residential areas people and young Indian consumers are highly price sensitive, through online they compare the price of the different fast food deals and order their food. At present days 25% of Indian youth prefer hanging out with their friends in a fast food outlet, by ignoring other outdoor entertainment activities. (Ref) McDonald's Overview & Current Position In the beginning McDonald’s was started as a drive-in-restaurant beside the high way road of California in the year 1937, which own by...
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...Operations Management at Agrotech Pvt Limited (Edible Oil Refining) Group Number A8 I P Sudhir Kumar PGP16/002 Jayashree ML PGP16/024 Megha Jain PGP16/031 Pooja Sharma PGP16/036 Neeraj Kumar PGP16/033 Rohit Kumar PGP16/042 Boby Chaitanya V FPM Piyush Kumar FPM Acknowledgement During the term project for Operations Management (OM-I), we had a great opportunity to learn and apply the various concepts and principles that we have learnt in the course. For a successful and enriching learning experience, we’d like to acknowledge, with utmost sincerity, the efforts of all those who have made the successful completion of our project possible. We are thankful to Prof. Sanjay Jarkharia (Instructor for OM-I course), for his constant guidance and support throughout the period of project. Also, our honest regards for all the staff at Agrotech Pvt Ltd., who made this project experience all the more enriching and enjoying, our fellow classmates who were always at help regarding anything concerned with the project and the wonderful people of Kerala who were always helping and considerate during our field trips. LIST OF DIAGRAMS Title of Diagram | Organizational Structure of Agrotech Private Limited (Refining unit) | Block Diagram of Plant | Process Flow Diagram | TABLE OF CONTENTS S.NO...
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...University of the Fraser Valley A Marketing Analysis on Tim Hortons Company Diana Beedassy 200105312 Business 120 Mr. Richard Simon April 2, 2012 Table of Contents Cover Page...............................................................................................................................................1 - 2 Table of Contents…………………………………………………………………………………………………………………………………….3 Introduction and History………………………………………………………………………………………………..………………....4 - 5 SWOT Analysis……………………………………………………………………………………………………………….………………….6 – 7 Business Articles………………………………………………………………………………………………………………………………………8 Target Market…………………………………………………………………………………………………………………………………9 – 10 Tim Horton’s merging with Wendy’s Inc………………………………………………………………………………………………..11 Tim Horton’s as a convenient product……………………………………………………………………………………..…………...12 Channel of Distributions …………………………………………………………………………………………………………..…………...13 Promotional Strategies……………………………………………………………………………………………………………….…….....14 Socially Responsible Behaviour……………………………………………………………………………………………………..15 – 20 Recommendations – Part A (SWOT) ……………………………………………………………………………………………..21 – 22 Recommendations – Part B …………………………………………………………………………………………………………. ..23 Recommendations – Part C……………………………………………………………………………………………………………24 – 25 Gross Annual Sales & Market Share………………………………………………………………………………………………26 – 27 Appendix 1 – Timeline……………………………………………………………………………………………………… …………………..28 Appendix...
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...co Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The 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...
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...Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The 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...
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...Part 1: Defining Marketing and the Marketing Process (Chapters 1–2) Part 2: Understanding the Marketplace and Consumers (Chapters 3–6) Part 3: Designing a Customer-Driven Strategy and Mix (Chapters 7–17) Part 4: Extending Marketing (Chapters 18–20) After examining customerdriven marketing strategy, we now take a deeper look at the marketing mix: the tactical tools that marketers use to implement their strategies and deliver superior customer value. In this and the next chapter, we’ll study how companies develop and manage products and brands. Then, in the chapters that follow, we’ll look at pricing, distribution, and marketing communication tools. The product is usually the first and most basic marketing consideration. We start with a seemingly simple question: What is a product? As it turns out, the answer is not so simple. Chapter Preview 8 Products, Services, Building and Brands Customer Value Before starting into the chapter, let’s look at an interesting brand story. Marketing is all about building brands that connect deeply with customers. So, when you think about top brands, which ones pop up first? Perhaps traditional megabrands such as Coca-Cola, Nike, or McDonald’s come to mind. Or maybe a trendy tech brand such as Google or Facebook. But if we asked you to focus on sports entertainment, you’d probably name ESPN. When it comes to your life and sports, ESPN probably has it covered. W The ESPN Brand: Every Sport Possible—Now Television: From its original...
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...THE USE OF BIOMASS WASTES TO FABRICATE CHARCOAL SUBSTITUTES IN KENYA Feasibility Study forming part of the Shell Foundation-supported project on charcoal briquetting in Kenya March 2004 Chardust Ltd. P.O. Box 24371 Nairobi and Spectrum Technical Services P.O. Box 69993 Nairobi Executive Summary This study was designed by Chardust Ltd. and implemented jointly by Chardust and Spectrum Technical Services, a Nairobi-consulting firm. The aim was to determine the viability of producing briquetted charcoal fuel from biomass wastes in Kenya. The study was funded by the Shell Foundation and conducted over a two month period in late 2003. The viability of producing fuel commercially from biomass wastes was assessed from four perspectives: (a) Availability: Existence and accessibility of biomass in bulk, preferably with no competing uses. The study began with a list of 28 potential wastes, which was narrowed down to 20 and then to just ten, according to a ranking system based upon basic availability and accessibility. (b) Conversion Potential: Physical suitability for drying, carbonisation and briquetting. Samples of the ten short-listed wastes were sourced and delivered to Chardust in Nairobi, where production trials were carried out. Based on these trials, a ranking system was devised for comparing the wastes in terms of their suitability for fuel production. (c) Fuel Quality: Energy value and general performance of fabricated fuel. The third part of the study comprised...
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...INTRODUCTION TO MARKETING Background Marketing. Several definitions have been proposed for the term marketing. Each tends to emphasize different issues. Memorizing a definition is unlikely to be useful; ultimately, it makes more sense to thinking of ways to benefit from creating customer value in the most effective way, subject to ethical and other constraints that one may have. The 2006 and 2007 definitions offered by the American Marketing Association are relatively similar, with the 2007 appearing a bit more concise. Note that the definitions make several points: * A main objective of marketing is to create customer value. * Marketing usually involves an exchange between buyers and sellers or between other parties. * Marketing has an impact on the firm, its suppliers, its customers, and others affected by the firm’s choices. * Marketing frequently involves enduring relationships between buyers, sellers, and other parties. * Processes involved include “creating, communicating, delivering, and exchanging offerings.” Delivering customer value. The central idea behind marketing is the idea that a firm or other entity will create something of value to one or more customers who, in turn, are willing to pay enough (or contribute other forms of value) to make the venture worthwhile considering opportunity costs. Value can be created in a number of different ways. Some firms manufacture basic products (e.g., bricks) but provide relatively little value above...
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...[pic] |[pic] |[pic] |[pic] |[pic] |[pic] | INTRODUCTION TO MARKETING [pic] [pic] | | |[pic] | |[pic] | |[pic] | |[pic] | |[pic] | |[pic] | |[pic] | |[pic] | |[pic] | |[pic] | |[pic] | |[pic] | |[pic] | | | |[pic] |[pic] | Lars Perner, Ph.D. Assistant Professor of Clinical Marketing Department of Marketing Marshall School of Business University of Southern California Los Angeles, CA 90089-0443, USA (213) 740-7127 INTRODUCTION TO MARKETING Background Marketing. Several definitions have been proposed for the term marketing. Each tends to emphasize different issues. Memorizing a definition is unlikely to be useful; ultimately, it makes more sense to thinking...
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...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 offer products at reasonable price but also it would include upscale and quality services to meet the satisfaction and desires of the clientele. It is because Harampangan ha Sinirangan aims to bump into the expectations of the market since “quality is its first name; and excellent service is its priority”, and to make the proposed business a success, this Feasibility Study was conducted and it...
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...Edition: 1.1 February 2002 Distance Education Course ML–302.5 Marine Terminal Operations Unit 1 Marine Terminals The three lessons in this unit will cover the topics of: • the role and function of marine terminals • terminal development • operational planning • civil engineering aspects of terminal design. Module B: Certificate in Maritime Logistics Diploma in Shipping Logistics—Jamaica Maritime Institute 1−1 Unit 1: Marine terminals Marine Terminal Operations Unit 1 ...........Activities and expectations Agenda To complete this unit, you will: • Read and study the text in this unit and any assigned passages in the Student Reader. • Apply the information by performing the Activities • Test yourself by doing the Practice Exercises and checking your answers. Resources There is no textbook for this course. All the information you require is in this Study Guide. In addition, your Student Manual lists some books that you may wish to read to expand your knowledge. Learning outcomes When you have completed this unit you will be able to: • • Explain some of the considerations in equipment selection. • Discuss the needs for storage areas. • Discuss safety and emergency response considerations. • 1−2 Describe the role and functions of marine terminals. List the broad categories of studies that are needed in planning a new terminal. Module B: Certificate in Maritime Logistics (Course...
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