...disponibles para ellos en Estados Unidos. ¿Cómo se los alimentos que consumen y la manera en que cocinar ha cambiado en su nuevo hogar, y cómo se han mantenido fieles al estilo tradicional? ¿Qué significará esto para las generaciones futuras de estos grupos de inmigrantes? Ha sido tal el arraigo de la comida mexicana en los Estados Unidos con el paso de los años, que ya no solo es popular en el sur, si no que según Gustavo Arellano, Experto mexicanólogo, autor del libro Taco USA: cómo la comida mexicana conquistó a Estados Unidos, “la comida mexicana logró conquistar el paladar de los estadounidenses que la adoptaron como propia en todo el país”. Esta expansión comenzó desde los años 20 y 30, primer periodo de intensificación de la inmigración mexicana. Según el experto mexicanólogo Gustavo Arellano, la influencia de la comida mexicana comercialmente se expandió por medio de la fonda “Cielito Lindo” en los Ángeles, California y después, en los años 60 la gran cadena restaurantera Taco Bell, que se especializa en tacos, inició la conquista comercial de comida fast food pero de tipo mexicana, que hoy tiene más de 6,446 sucursales en los Estados Unidos, registradas en el año 2009. La imagen expuesta nos muestra un mapa obtenido de la página de internet de la cadena restaurantera, en donde muestra sus sucursales en el centro de Houston. Claramente se puede observar la masiva proliferación de los restaurantes en distancias cortas. Podemos decir que debido a la fuerte presencia...
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...“PRACTICUM REPORT” “on” MEXICALI CALIFORNIA-MEXICAN KITCHEN 1163 (MM) SM Mall of Asia, Bay Blvd., Pasay City May 14, 2014-June 3, 2014 “In Partial Fulfillment of the Requirements for the Course Subject” “HRM 7 – RESTAURANT PRACTICUM” “The University of Manila” “College of Hotel and Restaurant Management” “Sampaloc, Manila” “Submitted to:” “BENJAMIN S. JARAMILLA” “Submitted by:” JUDITH T. ADONA 2144-A Suter St., Sta.Ana, Manila “Submitted on:” “June 2014” Table of Content I. Introduction a. Name and General location b. Objective /Hotel/Restaurant’s Philosophy c. Ownership/Management d. Organizational Chart e. Facilities No. of F & B outlets f. Outstanding Characteristics of the establishment II. Discussion of Findings/Analysis/ Recommendation a. Area of Concern 1. Organization Structure 2. Operation system and Procedures 3. Facilities, Equipment, etc 4. Manpower – Scheduling work method style of communication 5. Work atmosphere inter personal relations layout ventilation, color scheme of office 6. Use of material resources 7. Sanitation on procedures/practices a. Strengths b. Improvement Area/Weaknesses c. Recommendation III. Conclusion I. INTRODUCTION The Bachelor of Science in Hotel and Restaurant Management program develops student’s professional and technical competence in preparation for leadership responsibilities in hospitality-related enterprises...
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...vision Statement We are here for all of your Taco needs! Whether you are craving mouth-watering brisket tacos or looking for a breakfast taco to start your day, we have it all! Come visit one of our locations in: (Very product focused) Examples of Restaurant mission statements (We should ask the manager of the Denton location for her opinion) * We are committed to using the finest ingredients in our recipes. No food leaves our kitchen that we ourselves would not eat. Tomasso's Pizza & Subs * To provide an exceptional dining experience that satisfies our guests' grown-up tastes by being "" Cut-Above"" in everything we do. Aryb’s * To ensure that each guest receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a fair price - nutritional, well-prepared meals - using only quality ingredients. To ensure that all guests and staff are treated with the respect and dignity they deserve. To thank each guest for the opportunity to serve them. By maintaining these objectives we shall be assured of a fair profit that will allow us to contribute to the community we serve. * Our restaurants feature generous portions of freshly prepared Mexican food at an exceptional value. Infused with a festive Mexican theme, the interior and patio dining areas are a great place to relax with friends and family. Each day, Taco Cabana kitchensprepare by hand homemade tortillas...
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...En términos del comportamiento del consumidor. ¿Las culturas del mundo son cada vez más semejantes o más diferentes? Los seres Humanos somos profundamente similares y a la misma vez obviamente diferentes. La paradoja de la investigación transcultural del consumidor consiste en que, aunque los consumidores de todo el mundo quizá tengan muchas características semejantes (por ejemplo en lo referente al creciente número de mujeres que trabajan fuera del hogar), cualquier diferencia que exista en sus actitudes o comportamiento tal vez sea decisiva para determinar su grado de satisfacción, por lo cual se convertiría en una posible oportunidad para la segmentación de los consumidores en términos de diferencias culturales. Por ejemplo, a pesar de que más del 50 por ciento de las mujeres japonesas y estadounidenses trabajan fuera del hogar (lo cual incrementa su necesidad de adquirir muchos productos de conveniencia que les permita ahorrar tiempo), las japonesas han sido más lentas en el proceso de mostrar las actitudes liberales de sus homólogas en Estados Unidos. La investigación psicográfica mundial revela con frecuencia diferencias culturales de suma importancia para los mercadólogos. Roper Starch Worldwide, una compañía multinacional de investigación de mercados entrevisto a 35,000 consumidores de 35 países, con la finalidad de identificar los valores que todos tenían en común, independientemente de las fronteras nacionales. Después de realizar entrevistas en Norte y Sudamérica...
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...the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco").[1] The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch", literally, "plug, wadding".[2] The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.[3] History The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[4][5] It is not clear why the Spanish used their word, "taco", to describe this indigenous food. Traditional tacos There are many traditional varieties of tacos: Tacos al pastor made with adobada meat. Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo...
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...which a franchisor allows franchisees to use its name, trademark, products, business methods and other property in exchange for monetary payments and other considerations. Since they are company owned, the same desire to serve a great product can be stressed throughout all of their locations. It is always the possibility of a franchisee that may be more concerned with just making a profit and taking into consideration the product their business is producing. Chipotle Mexican Grill has several strengths that they are utilizing extremely well. I think that their greatest strength is the fact that their menu is very streamline with interchangeable items. They have a total of five items on the menu the burrito, burrito bowl, crispy taco, soft taco, and salad, along with offering an appetizer of chips and guacamole and their salsas. Because of the fact that their menu items use many of the same ingredients, this is a great way of cutting down of the expense of buying a lot of different produce to prepare their items and they can stay focused on their aim of doing exceptionally well with a few things. When they order cheese, lettuce, meats, or rice they can purchase a large quantity of it because all of their menu items use it. There is not a great likely hood of product spoiling and being wasted because it isn’t used and because they focus on sourcing the best possible ingredients available. Chipotle makes every effort to purchase food with...
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...restaurants are abundant, but no two are necessarily the same. La Mexicana and Taco Bell are two restaurants in McAllen, Texas, that stand out in my mind. Even though they both serve tacos, they don’t have anything else in common. They cater to different types of customers, there is a difference in service speed, and the atmosphere of these two places is noticeably different. These two restaurants do not compete for the same customers. Taco Bell is universally known, therefore, visitors not familiar with McAllen know what to expect. The prices are cheaper so budget-friendly people are targeted. La Mexicana caters to local residents and know they will be spending considerably more for their meal. As well as targeting different customers, Taco Bell places a lot of emphasis on speed. Their meals are cranked out via an assembly line. They use computers, automatic times, and headsets to aid in the speed process. La Mexicana’s service is based on the customers’ dining pleasure. They are seated by a hostess, have a server at their beckon call, and the food is prepared by cooks who are first generation American residents who learned how to cook Mexican cuisine in their native country. The meals are prepared methodically using fresh ingredients, making it as authentic as if it were prepared homemade. The structural appearance and interior atmosphere of these two eateries are in total contrast. Taco Bell shares its building (and kitchen) with Long John’s Silver. The very small...
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...According to the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco").[1] The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch", literally, "plug, wadding".[2] The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.[3] The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[4][5] It is not clear why the Spanish used their word, "taco", to describe this indigenous food. There are many traditional varieties of tacos: Tacos al pastor made with adobadameat. Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning...
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...D’s Tacos Menu Loaded Nacho Supreme: $8.00 Tasty Beef Taco: 3 Crunchy or soft Taco’s with a side of Mexican rice. $6.00 Cheese steak Taco with side of Mexican rice: 2 crunchy or soft taco’s. $7.00 Buffalo Chicken Taco with side of Mexican rice: $6.00 Taco Salad: $6.00 A Dozen Buffalo mild Wings: $5.00 Cheesy bacon loaded fries: $6.00 Business Plan: Objectives are to acquire exact food cost to make each item and the most delicious way but affordable way to purchase food. Loaded fries: Get French fry maker that way I can make own fresh fries and save cost of frozen food fries. Meats I can purchase from Lucky seven in bulk: Beef, Chicken, Steak, bacon. Are the main meats that will be used. I will however have to buy chicken wings from either grocery store or food vendor. Vegetables that we will use: Red Onions Lettuce Jalapenos Peppers for cheese steak taco’s Taco Shells: I will have to use trial and error to make my own taco shells, soft shells are cheap to buy. Also will need to get Nacho’s for the loaded nacho. Sauces: Taco sauce Sour cream Cheese (for loaded nacho and cheese steak taco) Homemade buffalo chicken sauce for wings. Mexican rice: Find recipe for a good Mexican rice. Food Cost: Corn Tortilla’s a package of them at weis for $1.89. Corn Tortilla’s Utilization: Nacho’s, Taco Shells, and Taco Bowl for Taco Salad. Ingredients for good shells: Put tortilla in canola oil, sprinkle salt for seasoning...
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...Strategic Plan: Taco Twist – Part I LeeAnn Jordan BUS/475 July 16th, 2012 Strategic Plan: Taco Twist – Part I Analysis and Mission Statement Taco Twist is an authentic Mexican/American restaurant with a twist. The restaurant offers authentic Mexican tacos, like those from across the border as well as other Mexican favorites. In addition, the restaurant offers a variety of American style tacos sure to please the pickiest eater. The service is provided by a complete and qualified team of associates whose only wish is to make the experience to Taco Twist enjoyable and a remember able dining experience. The customers are made up of all ages from different walks of life who enjoy tacos and other Mexican favorites whether Mexican or American style. The mission statement for Taco Twist is simple “To provide excellent food with first class service, an exciting atmosphere, and a great value for the money.” What makes this restaurant different from other Mexican/American restaurants is that the menu offers traditional Mexican tacos and other Mexican favorites, whereas the American style tacos offer a variety of American created favors. Next, the service is first class with an enthusiastic staff, which greets everyone as soon as they enter the building. They ensure that their order is taken in a timely manner that their food is served piping hot, and return to their table regularly to ensure that they have everything they need to enjoy their dining experience...
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...rapidly expanding even though natural organic ingredients are costly. Finding a solution to keep the prices affordable, the business profitable, and the food organic is one of the challenges that Chipotle faces today. Chipotle Mexican Grill, Inc. is a “fast-food service restaurant” under restricted administration class. It was shaped in 1993 and opened up to the world in 2006. It has the biggest piece of the pie in the Mexican-sort sustenance fragment with a net wages of more than $126m in 2009 (Mergent on the web, 2010). The organization compasses in excess of 35 states and has in excess of 1000 restaurants over the United States. furthermore in parts of Columbia region, Canada and England. Chipotle's menu comprises of burritos, tacos, burrito dishes (a burrito without the tortilla), greens, and an assortment of additional items, for example guacamole, salsas and tortilla chips perfected with lime and kosher salt, cheddar and lettuce. The organization claims that with its assortments of added items, it’s equipped to broaden its menu offerings to in excess of 65,000 decisions. Chipotle has several strengths which include the following, Strong brand equity, strong financial position, reputation management, community involvement, strong focus on quality...
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...Taqueria Don Sige is a hole-in-the-wall Mexican restaurant. They have a really large menu and approximately 10 tables that can seat 4 people per table. If you have a party larger than 4, it's really difficult to get a table to seat you. For a hole-in-the-wall, I thought the restaurant was super clean and spacious. They also got a 94 on their health score which is a huge plus. The food is pretty good. Not the best I've had in the area but I would say their tacos are really good (which might be the one thing I would come back for). Their tacos have two layers of tortillas (corn is what it seemed to be) and they seem to keep the crunchier texture which I liked. Choose your meat for about $1-2 and add on cilantro, onions, and some spice and it'll...
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...On November 7, 2016 a few friends and I dined at Taqueria El Porton located in downtown Bloomington off of Main Street. Taqueria El Porton is an authentic Mexican restaurant in Central Illinois. It opened in August of 2002 hoping to provide a different “authentic” experience for customers. Although “Taqueria” means taco shop, they offer much more than just tacos. The owners of the restaurant are Adolfo and Constantina Navarrete. Adolfo envisioned this restaurant growing up on his ranch just outside of Palmar Chico, Mexico. He learned everything to know about cooking from his father who was a butcher and cook himself. Adolfo’s favorite dinners that he wanted to share are Carnitas and Barbacoa. Adolfo and Constantina opened this restaurant thriving to share their home cooked recipes with the rest of the community....
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...as to why Taco Bell restaurants should be an investment. This report is designed for Ms. Yolanda Yorbon, the current boss at Yolanda’s Yummy Restaurant. She has asked me and my research team to do some investigative work and present it in a long formal report. This will help her to determine which fast food franchise she should make an investment in between McDonald’s, Taco Bell, and Burger King. I will be examining the background behind the business, start-up costs, commitment, locations, requirements to work, requirements to franchise, and the ongoing fees for Taco Bell. Ms. Yolanda’s expertise is in the area of Mexican food. She really wants to be successful in other restaurant business ventures, and this is the way to provide the answers. Taco Bell Corp., based in Irvine, California, is the nation's leading Mexican-style chain. Taco Bell was founded by Glen Bell who first opened a hot dog stand in 1946 when he was 23 years old. Six years later, he sold the stand and opened a new one two years later, this time selling tacos under the name of Taco-Tia. Bell sold the El Tacos to his partner and built the first Taco Bell in Downey in 1962. Taco Bell Corp. started franchising in 1964. In 1970, Taco Bell went public with 325 restaurants. In 1978, PepsiCo purchased Taco Bell from Glen Bell. Taco Bell sells tacos, burritos, quesadillas, and many other Mexican foods. This would be great for Ms. Yolanda because her expertise is in Mexican food. Before starting up a Taco Bell franchise...
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...Case Analysis Chipotle Chipotle, (pronounced chi-POAT-lay) is a homerun company with Steve Ells steering the ship as CEO. Whether he turns starboard or port, he has the company heading in the right direction. His vision is “to change the way people think about and eat fast food”. His strategy is based on five key elements: 1.) Serving a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla-which is quite amazing, I’ve had them several times, they are a very healthy and delightful tasting alternative to burritos), and salads. 2.) Using high-quality raw ingredients and classic cooking methods to create great tasting, reasonably priced dishes that were ready to be served to customers minutes after they were ordered. 3.) Creating an operationally efficient restaurant with an aesthetically pleasing and distinctive interior setting. 4.) Having friendly people take care of each customer. 5.) Doing all of this with increasing awareness and respect for the environment, the use of organically grown fresh produce, and meats raised in a humane manner without hormones and antibiotics. With these core competencies Chipotle has reached the top of its industry. They maintain a focused product (strategy 1), they maintain high quality products (2), they are efficient in operations (3), customer service is a priority (4), and they are environmentally friendly (5). These are strong core components that if maintained will produce a long lasting thriving company...
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