...Cresente G. Siglos Jr. MBA 231- StratMan Brewing Change at Breckenridgre Brewery Summary of the Case Back in the 1980s, founder Richard Squire was your typical ski bum – with one significant difference. He had a knack for making extraordinary home brews. For years, only his closest friends were able to enjoy his creations, but it didn’t take long for Richard to realize that his talents needed to be shared with the world. Craft Brewing represented a “blend of art and science” where focus was on variety, freshness, and quality. By only using the purest and finest ingredients, no adjuncts, and no pasteurization, these brewers felt that the quality of craft beers stood apart from the mass production of other more prominent beers. In 1994, Ed Cerkovnik joined Breckenridge Brewery as a 50/50 partner. Most of the people at Breckenridge Brewery agreed that Ed was “brilliant” and looked to for leadership.” Since his arrival at Breckenridge Brewery, Ed had provided legal counsel, credibility with various sources of financing, as well as deals structuring and negotiating skills, and had been looked to as the unofficial COO of the company. Ed had been a partner in the law firm that represented Breckenridge Brewery when he decided to make the move from law to business. Richard provided a great deal of vision and creativity while Ed provided discipline and strong analytical skills. Ed’s first tasks were to consolidate ownership, raise new capital, and solidify license and development...
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...UNIT 32: NUTRITION AND DIET Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand nutritional principles Food choice: factors influencing food choice and dietary habits (socio-economic, cultural, religious, ethical, psychological, media, sensory perception); current food trends eg fast foods, snacking Food classification: main food groups (meat, fish and alternatives, milk and dairy foods, bread and cereal foods, fruit and vegetables, fatty and sugary foods); nutritional values of common foods Nutritional requirements: dietary reference values (DRVs) for nutrients and energy; nutrient and energy needs of population subgroups (children, physically active, elderly, pregnancy and lactation) Nutritional status: assessment of the nutritional status of populations and individuals (anthropometric assessment); body mass index (BMI); biochemical; measurement of food and nutrient intake (24-hour recall, weighed inventory, National Food Survey); use of food tables https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6877352272977566396 LO2 Understand the links between diet and health Health: obesity and overweight (nature and extent, causes, treatment); coronary heart disease; dietary fats (saturates, monounsaturates, polyunsaturates, omega-3 fatty acids, trans-fatty acids) and effects on serum cholesterol (LDL and HDL); diet and dental health; fibre/NSP (non-starch polysaccharides) and bowel disorders; diet (eg antioxidant...
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...2011 Business Plan B.O.S.S. Brewers – Brew On Site Specialists Retail Brewers Supply Company GM600 – Capstone Instructor – Rich Ottum June 18. 2011 Management Team Charles, Mills, Todd Powell DeAdria Walton, Julie Weglewski Daniel Zimbardi B.O.S.S. BREWERS BUSINESS PLAN Table of Contents June 18, 2011 Executive Summary................................................................................................................. 4 Overview............................................................................................................................. 4 Vision and Mission .............................................................................................................. 4 Marketing P lan .................................................................................................................... 4 Operations Plan ................................................................................................................... 4 Financial Plan ...................................................................................................................... 5 Marketing P lan ........................................................................................................................ 8 Marketing Opportunity ........................................................................................................ 8 Service Description.........................................................................................
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...by: G8, Group 5 Julius Denarro Roberts Zheng Ming Junious Lim Yi Jun Lim Chee Yang Mohammad Hazwan Bin Mohammad Hanafiah Neo Wei Ler Tristan ! ! ACCT102 Management Accounting G8, Group 5 Executive Summary Introduction of Beer Business Costing Technique Chosen PROCESS COSTING 1 2 2 2 Assumptions Processes of Manufacturing Beer DEPARTMENT ONE: STAGE 1 - MIXING DEPARTMENT ONE: STAGE 2 - BREWING DEPARTMENT TWO: PACKAGING 3 4 4 4 5 Process Costing DETERMINING FIGURES CALCULATING COST PER EU 6 7 8 Cost Reconciliation Recommendations CAPPING & LABELLING BOTTLES & UTILITIES TRANSPORTATION 9 10 10 11 11 Introduction of Outpatient Business Costing Technique Chosen ACTIVITY BASED COSTING (ABC) JUSTIFICATION 12 12 12 12 Assumptions List of Activities and Cost Drivers Traditional Costing COMPARE AND CONTRAST WITH ABC UNDER ABC METHOD UNDER TRADITIONAL COSTING METHOD 13 13 14 14 16 16 Recommendations Conclusion Learning Points Reflections Bibliography Appendix 1 (Heineken) Appendix 2 (SATA CommHealth) 18 20 21 23 24 25 27 ACCT102 Management Accounting ! G8, Group 5 EXECUTIVE SUMMARY ! Our project aims to apply costs concepts in the beer manufacturing and hospital service industry. The companies we will be using for our case studies will be Heineken and SATA CommHealth. We will seek to identify the most suitable cost concept for each industry to allow for better internal decision making purposes. Various...
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...UNIT 31: FOOD SAFETY MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the agents that cause food-borne illness and the contamination of food Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=4763169365889993301 LO2Understand the processes that can prevent food spoilage and preserve food quality Food spoilage agents: bacteria; yeasts; moulds; enzymatic activity Food preservation methods: high and low temperatures; chemical; physical Special processes to prolong shelf life: irradiation; ultra-violet; vacuum-packing; controlled atmospheres LO3 Understand the importance of effective prevention systems in the control of food contamination Temperature control: delivery; storage; preparation; defrosting; cooking;...
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...Introduction Brewing beer is really a very simple process, a unique mix of art and science that consists of a number of key steps. Brewing begins with malted barley that is milled and mixed with hot water to form a mash. During mashing, the malt starches are converted to sugars. The sugar rich water is then strained through the bottom of the mash and is now called wort. The wort then goes to the brew kettle where it is brought to a boil. During this stage, hops are added at different times during the boil for either bitterness or aroma. The wort is then cooled and aerated, and brewers' yeast is added for fermentation. The yeast produces alcohol and carbon dioxide and other byproducts from the sweet wort. After fermentation the "green beer" undergoes maturation. The last step in the brewing process is filtration, and then carbonation. Next the beer is moved to a holding tank where it stays until it is bottled or kegged. For a more detailed description of the brewing process click "Continue." Barley Malt Barley malt is to beer as grapes are to wine. It is ideally suited to brewing for many reasons. Malted barley has a high complement of enzymes for converting its starch supply into simple sugars and contains protein, which is needed for yeast nutrition. Of course, one important element is its flavor. There are two types of barley: six-row and two-row. [pic] Pale Ale Malt Barley Malt Six-row Barley Malt Generally, six-row barley has a higher enzyme content...
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...industries by Nigerian graduates of tertiary institutions. The major background behind the embarkment of students in SIWES was to expose them to the industrial environment and enable them develop occupational competences so that they can readily contribute their quota to national economic and technological development after graduation 1.1 HISTORY OF MORTAYUS GROUP 0F COMPANY Company Profile Mortayus Group 0f Company is located at Oje-Owode, Oyo State. It is headed by Mr. Omede Clement who is the director and manager of the establishment. The company has 24 staff with two assistant managers inclusive working as staff directors. The size of the company would be approximately double the size of FANS Hall. It is made up of the following units. The production unit, in charge of production of the gin. The processing unit in charge of filtering, filling and corking the dry gin to its consumable state. The store/packaging unit in charge of packing...
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...CHAPTER- 1 1.1: INTRODUCTION The word 'business' is actually derived from the idea of 'busy-ness'. This idea accurately describes most organizations: they are busy organizing resources, producing, selling, managing people and keeping track of finances. The people running the business have to organize people, money, materials and machines to produce a good or service to sell or give to their customers. Organisations: Since the dawn of time, civilized man has designed and built facilities in which to present great ideas. The Concept Organization manages ideas with the same monumental approach. Few things touch our daily life as much as Organisations do. We depend on organisations for education, food, clothing, shelter, health, wealth, recreation, travel, and much more. But what are they, have they come with us? Yes, organisations are as old as the human race itself. Archaeologists have discovered massive temples dating back to 3500 BC that were constructed through the organized actions of many people. The fact that impressive monuments were built suggest that not only did complex organisations exit, but that the people in them worked cohesively for common causes. “They are groups of people who work independently towards some purpose. Organisations are not physical structure; rather they are people who work together to achieve a set of goals. People who work in organisations have structured patterns of interactions, meaning...
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...additional funds from a government stimulus program. True False 3. If a company generates free cash flow, that money technically belongs to shareholders. True False 4. Transferring competencies across industries involves taking a distinctive competency developed in one industry and implanting it in an existing business unit in another industry. True False 5. A 100-year-old industrial giant, 3M serves as an example of how a company can leverage technology to create successful new business. True False 6. If a company's core skills are highly specialized and have few applications outside the core business, then a company should pursue a related diversification strategy. True False 7. A company should pursue related diversification only to enhance the competitive position of its core business. True False 8. Economies of scope arise when one or more of a diversified company's business units are able to realize cost-saving or differentiation advantages because they can more effectively pool, share, and utilize resources or capabilities. True False 9. Firms with superior strategic capabilities can create profitable new business units at a much higher rate than most other companies can. True False 10. For diversification to increase profitability, a company's top managers must have superior entrepreneurial capabilities. True False 11. One way a diversified company can increase its profitability is by acquiring inefficient or poorly managed companies...
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...Name: Saintha Maistry Due Date 9th March 2016 ID: 7612260142083 Masters of business administration- Trimester 1- Jan – April 2016: Assignment 1: Strategic and Change Management 1. Does Semc have a strategy? Justify your answer. Yes, Semco has in place a strategy, though unconventional, it is clearly displayed in the radical processes undertaken to change the working conditions of employees. A company’s strategic plan lays out its future direction and performance targets (Thompson, Strickland, Peteraf & Gamble, 2014). The CEO provided a broad vision for employee’s of finding a gratifying way of spending one’s life doing something that is useful. We can perceive the vision through the unconventional changes made by the leadership in the organization where the primary focus is on human capital, wellbeing and their competencies (Joost & Fourie, 2009). Strategies created involve the development of employee participation, profit sharing and open information systems at the company. The needs and welfare of the employees are of paramount importance and this detail is integrated into the employee manual. For instance, it is mandatory for employees to take their 30 day leave. The effects resulted in sales growing and the company experiencing an increase in profits. A well developed business strategy is designed according to the elements of differentiation, thrust, target results and domain sought (Yavitz &Newman...
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...medicine.[2] The term itself is largely believed to have been coined in 1919 by Hungarian engineer Karl Ereky. In the late 20th and early 21st century, biotechnology has expanded to include new and diverse sciences such as genomics, recombinant gene technologies, applied immunology, and development of pharmaceutical therapies and diagnostic tests.[3] Definitions of biotechnology The concept of 'biotech' or 'biotechnology' encompasses a wide range of procedures (and history) for modifying living organisms according to human purposes — going back to domestication of animals, cultivation of plants, and "improvements" to these through breeding programs that employ artificial selection and hybridization. Modern usage also includes genetic engineering as well as cell and tissue culture technologies. Biotechnology is defined by the American Chemical Society as the application of biological organisms, systems, or processes by various industries to learning about the science of life and the improvement of the value of materials and organisms such as pharmaceuticals, crops, and livestock.[4] In other words, biotechnology can be defined as the mere application of technical advances in life science to develop commercial products. Biotechnology also writes on the pure biological sciences (genetics, microbiology, animal cell...
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...---------------------------------------------------------------------------- In Partial Fulfillment of the Requirements for the Degree of Bachelor of Science in Tourism Management ---------------------------------------------------------------------------- BASAT, JOLINA BELLE C. HUANG, YA-HUI E. MATAYA, TRIZIAMAE D. PAREDES, CHIT JANSSEN A. TELAN, DERREN KRISTELLE J. October 2015 FAR EASTERN UNIVERSITY INSTITUTE OF TOURISM AND HOTEL MANAGEMENT APPROVAL SHEET In partial fulfillment of the requirements for the degree of BACHELOR OF SCIENCE TOURISM MANAGEMENT, this business plan entitled “Super Dog’s Gym and Training Center”, prepared and submitted by JOLINA BELLE C. BASAT, YA-HUI E. HUANG, TRIZIAMAE D. MATAYA, CHIT JANSSEN A. PAREDES, and DERREN KRISTELLE J. TELAN, is hereby recommended for submission to the Oral Presentation. _____________________________________________ Adviser Approved by the Research Committee at the Oral Examination conducted on October 4, 2015 with the grade of __________ %. THE RESEARCH PANEL COMMITTEE ______________________________ Chairman ______________________________ Member ______________________________ Member FAR EASTERN UNIVERSITY INSTITUTE OF TOURISM AND HOTEL MANAGEMENT CERTIFICATION In partial fulfillment of the requirements for the degree of Bachelor of Science in Tourism Management, this Business Plan proposal entitled “ Super Dog’s Gym and Training Center ” prepared and submitted by JOLINA BELLE...
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...INSTITUTE OF e-BUSINESS MANAGEMENT, (IIeBM) WAKAD, PUNE-57 MeBA- 2006-2008 A REPORT SUBMITTED ON PARTIAL FULFILLMENT OF THE REQUIREMENTS OF THE MASTERS IN e-BUSINESS ADMINISTRATION (MeBA) COURSE 1 2 3 TABLE OF CONTENTS S.NO DETAILS PAGE NUMBERS FROM TO 1 3 5 6 7 8 9 10 11 12 I. II. III. IV. V. VI. 1. Title page Certificates Table of contents Declaration Acknowledgement Synopsis Introduction 1 2 4 6 7 8 9 10 11 12 2. Objectives of the study 3. Terms of reference 4. Methodology 5. Part-I-History & Mission statement 5.1 History 5.2 Mission statement 13 14 20 13 19 20 6. Part-II-Organization study 6.1 Stores and Purchase department 6.2 Accounts and finance department 6.3 Maintenance department 21 24 27 28 23 26 27 28 4 S.NO DETAILS PAGE NUMBERS FROM 29 33 35 37 TO 32 34 36 43 6.4 Production department 6.5 Quality Control department 6.6 Commercial department 6.7 Personnel & Administration department 7. Part-III- Payroll administration 7.1 Employees 7.2 Employee remuneration 7.3 Employee cost budget 7.4 Fixed cost & variable cost 7.5 Labour cost 7.6 Payroll processing 44 45 46 54 61 61 62 44 45 53 60 61 61 63 8. Findings and inferences 9. Recommendations 10. Bibliography 64 67 69 66 68 70 5 DECLARATION I hereby declare that this project entitled “ORGANISATION STUDY AND PAYROLL” is the result of the original work done by me under the guidance of. I also declare that this project report is...
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...DUNKIN’ DONUTS PRESS KIT July 2012 Dunkin’ Donuts, At-A-Glance Dunkin‘ Donuts is owned by Dunkin' Brands Group, Inc. (Nasdaq: DNKN), one of the world's leading franchisors of quick service restaurants. Dunkin‘ Brands is the parent company of both Dunkin‘ Donuts and Baskin-Robbins. Dunkin' Brands Group, Inc. is headquartered in Canton, Massachusetts. At the end of 2011, Dunkin‘ Brands Group, Inc. had franchisee-reported sales of approximately $8.3 billion. Dunkin‘ Brands, the parent company of Dunkin‘ Donuts and Baskin-Robbins is one of the largest QSR (quick service restaurant) companies in the world with nearly 7,000 retail shops in nearly 60 countries worldwide. Dunkin‘ Brands Group, Inc. has a nearly 100 percent franchised model. There are more than 10,000 Dunkin‘ Donuts restaurants in 32 countries. Dunkin’ Donuts Locations (For Q1 2012) Countries Aruba Bahamas Bulgaria Canada Chile China Colombia Ecuador Germany Guatemala Honduras India Indonesia Korea Kuwait Lebanon Malaysia New Zealand Oman Pakistan Panama Peru Philippines Puerto Rico Qatar Russia Saudi Arabia Singapore Spain Thailand United Arab Emirates United States U.S. Alabama Arizona Colorado Connecticut Delaware Florida Georgia Illinois Indiana Iowa Kansas Kentucky Louisiana Maine Maryland Massachusetts Michigan Mississippi Missouri Nevada New Hampshire New Jersey New Mexico New York North Carolina Ohio Oklahoma Pennsylvania Rhode Island South Carolina Tennessee Texas Vermont...
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...Strategic Positioning and Sustainable Competitive Advantage in Food Industry Abstract Purpose – This paper examines the concepts of sustainable competitive advantage (SCA) and strategic positioning (SP) and seeks to develop a framework on determinants of SP and SCA in the food industry following the case study approach. Design/methodology/approach – This paper analyzes the concepts of strategic positioning and sustainable competitive advantage and their interrelation. The qualitative study of three beverage producers is conducted. Cases are analyzed based on the theoretical models discussed in the first part of the paper. Findings - This paper provides comparison of positioning strategies and SCA of three international beverage producers. The theoretical framework on determinants of these concepts was developed and applied for case study. The concepts of SCA and SP are interchanging, but from the case study it was not possible to conclude whether one leads to another. There is no single theory found which would be universal in explaining the success of the brands. Companies are complex structures and their success depends on many different elements which should be analyzed in combination. Research limitations/implications – The findings are based solely on the case analysis of three unique beverage companies. To generalize conclusions the research of other companies in food industry on possession of SCA and their positioning strategies is needed. Not all firsthand information...
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