...franchise in Latvia Authors: Juta Stupele Laura Pushkina Margarita Ivanova Mihkeļs Kersna Nataļja Kersna Yevgeniya Grygorchuk Riga, October 2010 Table of contents 1. Executive summary ..................................................................................................................... 3 2. Company history ......................................................................................................................... 4 2.1. Happy Bakers Ltd. ............................................................................................................... 4 2.2. PAUL .................................................................................................................................... 4 3. Marketing analysis ....................................................................................................................... 6 3.1. Market segmentation ............................................................................................................. 6 3.2. Competition and buying patterns .......................................................................................... 6 3.3. Marketing strategy ................................................................................................................ 8 4. Products offered ........................................................................................................................... 9 4.1. Bread ...............................................................
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...The Renal Diet A Guide to Eating Healthier for Hemodialysis Patients Table of Contents Introduction Controlling Your Phosphorus Controlling Your Potassium Controlling Your Sodium Controlling Your Protein Controlling Your Fluid Intake Grocery List Suggestions Fast Food Facts for the Renal Patient Dining Out for the Dialysis Patient Smart Snacking Choices Renal Friendly Holiday Food List Cookbooks for the Kidney Patient Renal References Sources Cited Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 11 Page 16 Page 18 Page 19 Page 22 Page 24 Page 25 This information is a guide for you and your family. The purpose is to help you learn more about your health. Be sure to follow any instructions your healthcare provider gives you for your special needs. If you have any questions, or there is anything you do not understand, please ask your doctor or dietician. 2 Introduction Eating well is an important part of your treatment and can help you feel better. A new diet is essential part to your treatment process. Not only will it help you feel better, it can also help you avoid complications of your renal disease such as fluid overload, high blood potassium, bone disease, and weight loss. Because every individual is different and their needs unique, the following dietary advice should be given depending on a number of factors and discussion with your renal dietician. These factors include: stage of your renal disease, type of treatment you are on, laboratory results,...
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...Table of Contents 1. Executive summary………………………………………………………………………. 2 2. Business summary………………………………………………………………………. 3 2.1. NWD’s goals and objectives ………………………………………………….. 3 2.2 NWD’s mission ………………………………………………………… 3 3. Marketing……………………………………………………………………………………………. 3 3.1. Market research …………………………………………………………………. 3 3.2. Market analysis ………………………………………………………………………. 3 3.2.1. Industry trend……….…………………………………………………… 3 3.2.2. Competitor analysis ………………………………………………………… 4 3.2.3. Partners analysis ……………………………………………………………… 4 3.3 Marketing plan……………………………………………………………………………………4 3.3.1. Products/ services …………………………………………………………… 4 3.3.2. Placement …………………………………………………………………………5 3.3.3. Promotion and advertising …………………………………………………5 3.3.4. Pricing …………………………………………………………………...... 5 4. Operations …………………………………………………………………………………………. 6 4.1. Management details……………………………………………………………. 6 4.2. Operational structure and staffing ………………………………………. 6 4.3. Operational planning …………………………………………………………………… 6 4.4. Critical risks…………………………………………………………………………………. 6 5. Finances………………………………………………………………………………………. 7 6. Conclusion and recommendations……………………………………………………………. 7 References list ……………………………………………………………………………………………….. 8 Appendix – New World Delicatessen’s business plan 1. EXECUTIVE SUMMARY This report is to evaluate the business plan of New World Delicatessen restaurant in all aspects of the business, including marketing, operation and finance that have been planned by...
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...日常生活词汇 日常购物词汇 to do some shopping; to go shopping 买东西 shopping centre 商业中心区 department store 百货商店 children's goods store 儿童用品商店 antique shop 古玩店 second-hand store 旧货店 counter 柜台 stall, stand 售货摊 show window 橱窗 show case 玻璃柜台 shelf 货架 cash desk, cashier's desk 收银处 price tag 标价签 prices are fixed, fixed prices 有定价 discount 打折扣 change 零钱 to keep the bill 留发票 to wrap up 包装 free of charge 不收费 to deliver 送 be al sold out, out of stock 售空 shop assistant, salesman 售货员 saleswoman 女售货员 glassware counter 玻璃器皿部 enamel ware 搪瓷器皿 haberdashery 男子服饰用品 confectionery 糖果糕点 cosmetics 化妆用品 stationery 文具 fabrics 纺织品 dry goods 服装 ready-made clothes, off-the-peg, ready-to-wear 成衣,现成服装 men's wear 男服 women's wear 女服 underwear 内衣裤 sports goods, athletic equipment 体育用品 sundries 零星小物 toilet articles 盥洗用品 towel 毛巾 handkerchief 手帕 toilet soap 香皂 shampoo 洗发香波 soap 肥皂 laundry soap 洗衣皂 soap powder 肥皂粉 soap flakes 皂片 medicated soap 药皂 detergent 洗衣粉 cleanser 去污粉 tooth paste 牙膏 tooth brush 牙刷 toilet mirror 梳妆镜 hair brush 发刷 hair vaseline 发蜡 cosmetics 化妆品 lipstic 口红, 唇膏 face powder 粉 compact 粉盒 powder puff 粉扑 cold cream 香脂 vanishing cream 雪花膏 perfume, scent 香水 perfume spray 香水喷子 coat hanger 挂衣架 clothes-peg, clothes pin 晒衣夹 string bag, net bag 网兜 thermos bottle 热水瓶 cap, cork 热水瓶瓶盖 travellers' water bottle, water flask, canteen 旅行水壶 lunch box, canteen 饭盒 thread 线 needle 针 button 钮扣 zipper 拉链 key-ring 钥匙圈 torch, flashlight 手电 bulb 灯泡 ...
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...inviting. Today fine dining can be in any type of setting and provide feature a wide variety of cuisine. Standards you should always include in fine dining are fine china, glassware and flatware (absolutely no paper, plastic, or Styrofoam). While tablecloths are hard to escape in fine dining, the rest of the atmosphere is up to your creativity. We can take the traditional route, with silver candelabras and Rose centerpieces, or go for hip and trendy with a bold color scheme and modern furnishings. Music playing subtly in the background should reflect your theme, such as classical for a traditional fine dining restaurant or jazz tunes for something modern. Lighting should also be subtle, leaning toward dim but romantic. MACRO INDUSTRY ANALYSIS FOR FINE DINE RESTAURENT IN GENEVA USING PESTEL The restaurant concepts of fine dine in Geneva depend upon a number of industry-specific and general economic, political, legal and other factors, many of which are beyond our control. The restaurant industry is affected by changes in national, regional and local economic conditions, consumer spending patterns and consumer preferences. Recessionary economic cycles, a protracted economic slowdown, a worsening economy, increased unemployment, decreased salaries and wage rates, increased energy prices, inflation, rising interest rates or other...
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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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...IntMk-CStud-4.qxd 26/05/2005 14:05 Page 563 section 4 case studies cases 4.1 Wal-Mart’s German Misadventure 4.2 Handl Tyrol: Market Selection and Coverage Decisions of a Medium-sized Austrian Enterprise 4.3 Blair Water Purifiers to India 4.4 A Tale of Two Tipples 4.5 Kellogg’s Indian Experience 4.6 Strategic Alliances in the Global Airline Industry: from Bilateral Agreements to Integrated Networks 4.7 GN Netcom in China 4.8 IKEA: Entering Russia 4.9 The ‘David Beckham’ Brand 563 571 574 583 586 590 594 599 604 case 4.1 Wal-Mart’s German Misadventure I don’t think that Wal-Mart did their homework as well as they should have. Germany is Europe’s most pricesensitive market. Wal-Mart underestimated the competition, the culture, the legislative environment. — Steve Gotham, retail analyst, Verdict Retail Consulting, October 20021 We screwed up in Germany. Our biggest mistake was putting our name up before we had the service and low prices. People were disappointed. — John Menzer, head of Wal-Mart International December 20012 ‘Don’t look now:’ low prices all year round! With thanks to Walmart 563 IntMk-CStud-4.qxd 26/05/2005 14:06 Page 564 section 6 case studies section 4 German blues For the world’s largest retailing company, Wal-Mart, Inc., the German market was proving difficult to crack. By 2003, even after five years of having entered Germany, Wal-Mart was making losses. Though Wal-Mart did not reveal these figures, analysts estimated...
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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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...v105 some people claim that the disadvantages of the car are more than the advantages,do you agree or dis the birth of cars have made an enormous change to our life.in the past,we travel from one place to another only by foot,nowaday,cars can do it .its goes withour saying that the invention of cars bring great benefit to all of us.but as proverb goes:no garden without weeds.car is not exception. owing a car has a lot of advantages.for one thing,car provide us the most convient way of transportation.we can get around freely without spenting a lot of time.emotionally,i always found driving is so exciting.for another,its the comfortable to drive a car.In winter.drivers always can stay warm and dry even in rainy whether,in addition,drivers are usually safe in their cars when they are out at night. Cars bring the human merits,their side-effects graudually come to the surface.firstly,to run a car need a lot of oil,which is getting less and less.the increasing number of cars contribute the lacking of energy.secondlly,as more and more cars are used,the traffic ecpecially in big cities is getting heaver and heavier,which lead to the serious social problem--traffic jam.in addition,the inceasing numbers of cars ,which excaust sent a huge quantities of carbon monoxide into atmosphere.it make the air of cities unbreathabe,it strip people contact with frensh air. therefore,the new energy should be explored to replace the oil so that our envionmental pollution can be avioded .and th...
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...2013B Carefully read the following excerpt from the short story “Mammita’s Garden Cove” by Cyril Dabydeen. Then write a well-organized essay in which you analyze how Dabydeen uses literary techniques to convey Max’s complex attitudes toward place. ‘Where d’you come from?’ Max was used to the question; used to being told no as well. He walked away, feet kicking hard ground, telling himself that Line he must persevere. More than anything else he knew 5 he must find a job before long. In a way being unemployed made him feel prepared for hell itself even though he knew too that somewhere there was a sweet heaven waiting for him. How couldn’t it be? After all he was in Canada. He wanted to laugh all of 10 He continued walking along, thoughts drifting back to the far-gone past. Was it that far-gone? He wasn’t sure . . . yet his thoughts kept going back, to the time he was on the island and how he used to dream about 15 being in Canada, of starting an entirely new life. He remembered those dreams clearly now; remembered too thinking of marrying some sweet island-woman with whom he’d share his life, of having children and later buying a house. Maybe someday he’d even own 20 a cottage on the edge of the city. He wasn’t too sure where one built a cottage, but there had to be a cottage. He’d then be in the middle class; life would be different from the hand-to-mouth existence he was used to. 25 His heels pressed into the asphalt, walking on. And slowly he...
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...2013B Carefully read the following excerpt from the short story “Mammita’s Garden Cove” by Cyril Dabydeen. Then write a well-organized essay in which you analyze how Dabydeen uses literary techniques to convey Max’s complex attitudes toward place. ‘Where d’you come from?’ Max was used to the question; used to being told no as well. He walked away, feet kicking hard ground, telling himself that Line he must persevere. More than anything else he knew 5 he must find a job before long. In a way being unemployed made him feel prepared for hell itself even though he knew too that somewhere there was a sweet heaven waiting for him. How couldn’t it be? After all he was in Canada. He wanted to laugh all of 10 He continued walking along, thoughts drifting back to the far-gone past. Was it that far-gone? He wasn’t sure . . . yet his thoughts kept going back, to the time he was on the island and how he used to dream about 15 being in Canada, of starting an entirely new life. He remembered those dreams clearly now; remembered too thinking of marrying some sweet island-woman with whom he’d share his life, of having children and later buying a house. Maybe someday he’d even own 20 a cottage on the edge of the city. He wasn’t too sure where one built a cottage, but there had to be a cottage. He’d then be in the middle class; life would be different from the hand-to-mouth existence he was used to. 25 His heels pressed into the asphalt, walking on. And slowly he...
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...Bad Bug Book Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins Introduction Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia. The second edition of the Bad Bug Book, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference. Under the laws administered by FDA, a food is adulterated if it contains (1) a poisonous or otherwise harmful substance that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health, or (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health. The first includes, for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health. An example of the second...
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...A BRIEF CONTENTS PART 1 • GETTING STARTED 1. Becoming a Public Speaker 2. From A to Z: Overview of a Speech 3. Managing Speech Anxiety 4. Ethical Public Speaking 5. Listeners and Speakers 1 2 8 1 4 23 30 PART 2 • DEVELOPMENT 6. Analyzing the Audience 7. Selecting a Topic and Purpose 8. Developing Supporting Material 9. Locating Supporting Material 10. Doing Effective Internet Research 1 Citing Sources in Your Speech 1. 36 37 49 57 64 73 83 PART 3 • ORGANIZATION 1 Organizing the Speech 2. 1 Selecting an Organizational Pattern 3. 1 Outlining the Speech 4. 92 93 103 1 10 PART 4 • STARTING, FINISHING, AND STYLING 15. Developing the Introduction and Conclusion 16. Using Language 1 22 1 23 1 31 PART 5 • DELIVERY 1 Choosing a Method of Delivery 7. 18. Controlling the Voice 19. Using the Body 1 39 1 40 1 44 1 48 PART 6 • PRESENTATION AIDS 20. Types of Presentation Aids 21. Designing Presentation Aids 22. A Brief Guide to Microsoft PowerPoint 154 155 161 164 PART 7 • TYPES OF SPEECHES 23. Informative Speaking 24. Persuasive Speaking 25. Speaking on Special Occasions 1 74 1 75 188 21 7 PART 8 • THE CLASSROOM AND BEYOND 230 26. Typical Classroom Presentation Formats 27. Science and Mathematics Courses 28. Technical Courses 29. Social Science Courses 30. Arts and Humanities Courses 31. Education Courses 32. Nursing and Allied Health Courses 33. Business Courses and Business Presentations 34. Presenting in Teams 35. Communicating in Groups 231 236 240 243 246 248 25 1 253 258...
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...PART II INSTRUCTOR’S NOTES ON TEXT CASES CASE GUIDE CHAPTER CASE | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 1–1 Starbucks – Going Global Fast | X | X | | X | X | | | | | | X | X | | | | | | | | 1–2 Nestlé – The Infant Formula Incident | | X | X | X | X | | | X | | | X | X | | | | | | | | 1–3 Coke and Pepsi Learn to Compete in India | | | | X | X | X | | | | | X | X | | | | | | | | 1-4 Marketing Microwave Ovens to a New Market Segment | | | | X | X | | | | | | X | X | | | | | | X | | 2–1 The Not-So-Wonderful World of EuroDisney | | | | X | | X | X | X | | | X | | | | | | | X | | 2-2 Cultural Norms, Fair and Lovely, and Advertising | | | | X | X | | | X | | | X | X | | | | | | | | 2–3 Starnes-Brenner Machine Tool Company – To Bribe or Not to Bribe | | | | | X | | X | | | | | | | | | | X | | | 2-4 Ethics and Airbus* | | | | X | X | X | X | | | | | | X | | | | | | | 2–5 Coping with Corruption in Trading with China | | | | | X | X | X | | | | | | | | | | | | | 2–6 When International Buyers and Sellers Disagree | | | | | | | X | | | | | | | | X | | | | | 2-7 McDonald’s and Obesity | ...
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