...UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand factors that influence menu planning decisions Menu development and policy overview: principles of menu planning; types of menu; menu balance; creativity; consumer expectations; religious, cultural, ethnic and social influences; fads and trends; fashions; themes Menu compilation: factors eg taste, colour, texture, portion size, temperature, appearance, commodity planning, seasonal factors Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing LO2 Understand menu product development planning processes Idea generation: SWOT analysis (Strengths, Weaknesses, Opportunities and Threats); market and consumer trends; focus groups; employees; user patterns and habits; brainstorming of new menu, service or restaurant concept Idea screening and concept testing: elimination of unsound concepts prior to devoting resources; developing and marketing; feasibility; cost; production issues Business analysis: estimated selling price; sales volume; profitability; breakeven point; market testing; technical implementation;...
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...Written Exam: 70 Internal Assessment: 30 Time: 3 Hours Project Economics and Management Paper Code: 3.1 Unit-1 Concepts of projects; project identification; formulation, analysis, risk, planning, design, report and appraisal; location of an enterprise; factory design and layout. Unit-II Understanding financial analysis; ratio analysis; fund flow analysis; breakeven analysis; social cost-benefit analysis; budgeting and planning process. Unit-III Sources of development finance; institutional finance to entrepreneurs; working capital management; incentives and subsidies; policies governing entrepreneurship; role of a consultancy organization. Unit-IV A review of project performance; post evaluation approach; community participation in projects; SWOT analysis; managing risk and exposure. Suggested Readings: 1. 2. 3. 4. Note: 1. 2. Four case studies will be discussed in a paper by the concerned teacher in the class. Instructions for External Examiner: The question paper will have two sections. Section ‘A’ shall comprise eight questions (two questions from each unit). The candidates will be required to attempt four questions (selecting one question from each unit). Section ‘B’ will contain one CASE STUDY which will be compulsory. All five questions will carry equal marks. Chandra, P., Project Planning Analysis, Selection, Implementation and Review, Tata McGraw Hill, New Delhi. Hedemey, J.W., Control and Management of Capital Projects, John Wiley, New York. Wysocki, R.K., R. Bick and...
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...refrigerated pizza? 6 Recommendations 6 Answers to the questions given for the case 7 Calculations: 9 Overview In 1989 after a lot of market research and analysis Nestle’ Refrigerated Foods (NRFC) bought a small company, Lambert, which had competency in manufacturing refrigerated pasta and sauce. Nestle’ rebranded the Lambert pasta as “Contadina pasta”, which was highly appreciated and accepted by the US citizens. Soon the revenue of NRFC jumped from $75 million to $ 150 million in a short span of two years. Taking a cue and inspiration from the success of the pasta, Nestle’ started exploring opportunities to launch its refrigerated pizza. This report will analyse the reasons behind the success of the pasta and conclude whether Nestle’ should diverse into the refrigerated pizza market or not. Introduction Founded in 1866, Nestle by revenue is the worlds’ largest food and beverages company. With its headquarters in Vevey, Switzerland, it has diverse product lines such as: Dairy products, confectionary, refrigerated products, bottled water, pet food etc. Nestle’ through its constant innovation and long term strategy has remained a leader in many segments of the market and has always been on the growth trajectory In 1987 Nestle’ launched its refrigerated pasta, which was a new product in the market and soon Nestle’ became the market leader in this segment and achieved exceptional growth. However,...
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...surveyed likely to purchase the product against 61% of the industry (see exhibit 4 page 143 or 19) - Background • 1987- Nestle’ enters the refrigerated food market by acquiring Lambert’s Pasta & Cheese. • Non—commodity refrigerated foods was a relatively undeveloped category in U.S in 1987 • Refrigerated foods were responsible for 7% of Nestlé's global sales despite little contribution from the potentially large U.S. Market Market Summary: Refrigerated Foods • Based on market research, Nestlé's decided to launch Contadina • Contadina Fresh Past & Sauces rolled out nationally in 2nd half of 1988 • Product launch was very successful: – $75 mil. Retail sales in 1988 – $150 mil. Retail sales by 1990 – Pasta line accounted for nearly 80% of sales volume Market Summary: Refrigerated Foods • Given Contadina’s success, the NRFC began a product development process for a refrigerated pizza concept • The pizza market was an $18.4 billion market • By 1989 NRFC developed 2 new pizza concepts – Pizza Kit – Preassembled, heat and eat Pizza Market Summary: Pizza • Pizza market Statistics: – 88% of all pizzas sold by restaurants – 60% of pizzas eaten at home – 76% of all U.S. families had eaten restaurant pizza w.in past 6 months – Pizza consumption strongest in northern and eastern parts of U.S. – 10,000(+) franchised pizza restaurants – 25,000 pizza outlets – frozen pizza market more fragmented w/o clear market leader Product Development: Pizza Kit • Kit included:...
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...Question Answering, please refer to text book attached, all the activities are coming from text book at end of each chapter, answers can be found in related chapter. Words in blue are the answers that have been done, please complete the rest questions. McDonald’s has been used in most of the question, so use in any other case as well. Please include reference where needed, however no requirement on the number of reference.) Activity 1 A small stationery shop recorded its diary sales for the years 2007 to 2011 in two tables provided Dairy Sales Year | Units sold | Sales value | Average unit Value | Average unit profit | 2007 | 135 | $1,300.75 | $9.64 | $5.78 | 2008 | 98 | $988.82 | $10.09 | $5.05 | 2009 | 80 | $897.58 | $11.22 | $4.82 | 2010 | 48 | $803.3 | $16.74 | $7.03 | 2011 | 37 | $421.8 | $11.4 | $4.21 | Percentage diary Sales by customer age group Age group | 2007 | 2008 | 2009 | 2010 | 2011 | <30 | 32% | 29% | 16% | 11% | 6% | 31-50 | 40% | 40% | 51% | 52% | 61% | >51 | 28% | 31% | 33% | 37% | 33% | 1. What further information would you need to analyse information on market and business needs to identify marketing opportunities? Good information is the foundation for good marketing, in order to identify marketing opportunities three main sources of information will be needed. Firstly, an organisation’s own record of their performance, in this case is the daily sales report. Secondly, specially commissioned market research conducted by...
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...UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts Systems: manufacturing; traditional; sous-vide; cook-chill/freeze; cook-to-order; batch; centralised; pre-prepared; individual; multi-portion; communications; technology; applications; operational/management requirements; reporting procedures Equipment: specialist; volume; equipment specifications; economics; ergonomics; integration; maintenance and ‘down time’ Contexts: types eg contract catering, events catering, conference and banqueting https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/src=sidebar LO2 Understand purchasing management for materials, commodities, beverages and equipment Supplier: contract; purchasing specification; monitoring; vendor ratings; implications for organisation Factors influencing choice: factors eg capacity, production issues, reliability, transportation and delivery, discounts, technology applications, contingency arrangements Materials, commodities and equipment: branded/non-labelled; customised; quality; availability; delivery LO3 Be able to produce and critically assess food and beverage preparation plans Plans: staffing levels and abilities; resource issues eg physical, financial; planning meeting Methodology: production schedules and methods; consistency...
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...21-Dec-10 MEGA FOOD PARKS IN INDIA – harnessing growing opportunities December 8th 2010 Ahmadabad, INDIA Food Processing has emerged as one of the most important economic growth levers in the agriculture sector in India, which targets to address : Low farmer price realization Surplus production Significant wastage - ` 330 billion (US$ 7.3 billion) annually AND TO CAPITALIZE GROWING DOMESTIC FOOD MARKET CURRENTLY ESTIMATED AT US$ 182 BILLION IN 2008, EXPANDING AT A CAGR OF 4.1% 1 21-Dec-10 10 Mega Food Parks established, 60 Agri Export Zone conceived Integrated Cold Chain project being implemented National Institute of Food Technology Entrepreneurship & Management established Source - IBEF Food processing sector is having less than 10% of the total manufacturing industries and dominated by SME & unorganized sector ……. 2 21-Dec-10 India decides to have the Public Policy response to this issue …….. • Dedicated Ministry at the Union Government level formed; • Policy on Food Processing Industries formulated to initiate shift from supply to demand driven; • Value Chain approach considered; • Significant Budgetary allocation; • 100% FDI allowed except alcohol & beverage sector & items reserved for SSI; • Emphasis n food safety, hygiene and regulations; Effective Government schemes are in place ……. Focus INFRASTRUCTURE DEVELOPMENT Schemes Mega Food Park Cold Chain infrastructure Modernization of Abattoirs TECHNOLOGY UPGRADATION & MODERNIZATION...
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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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...FOOD PROCESSING IN INDIA Corporate Catalyst India A report on Indian Food Processing Industry 1. INDUSTRY OVERVIEW India is the world’s second largest producer of food next to China, and has the potential of being the biggest with the food and agricultural sector. The food processing industry is one of the largest industries in India-it is ranked fifth in terms of production, consumption, export and expected growth. The food industry is on a high as Indians continue to have a feast. Fuelled by what can be termed as a perfect ingredient for any industry - large disposable incomes - the food sector has been witnessing a marked change in consumption patterns, especially in terms of food. Increasing incomes are always accompanied by a change in the food basket. The proportionate expenditure on cereals, pulses, edible oil, sugar, salt and spices declines as households climb the expenditure classes in urban India while the opposite happens in the case of milk and milk products, meat, egg and fish, fruits and beverages. For instance, the proportionate expenditure on staples (cereals, grams, pulses) declined from 45 per cent to 44 per cent in rural India while the figure settled at 32 per cent of the total expenditure on food in urban India. A large part of this shift in consumption is driven by the processed food market, which accounts for 32 per cent of the total food market. It accounts for US$ 29.4 billion, in a total estimated market of US$ 91.66 billion. The Confederation of...
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...THE NAME OF ALLAH WHO IS MOST MERCEY FULL AND BENIFICIENT NEW PRODUCT DEVELOPMENT: PROJECT OUTLINE: * Acknowledgement * Mission * vision * Idea Generation * Idea Screening * Concept Development And Testing * Business Analysis i. Demand Estimation ii. Cot estimation iii. Capital estimation * Marketing Plan i. Customer analysis ii. Segmentation iii. Positioning * Marketing mix i. Product ii. Price iii. Place iv. Promotion * Production development * Market test * Commercialization ACKNOWLEDGEMENT All the Acclimations and Appreciation are for Almighty ALLAH, the Compassionate; the Benevolent. That knows the mysteries & secrets of universe. We would like to show the special gratitude to SIR IHSAN-U-REHMAN who provided with us knowledge Vision about the management. At the end, we would like to thank all who directly or indirectly help us in making the report DEDICATION: First of all we would like to thanks ALLAH ALMIGHTY for giving us opportunity to study in such a good institution. We feel pleasure to dedicate this project on BANANA CRISPS to our beloved PARENTS, then our subject instructor SIR HAFIZ IHSAN –UR-REHMAN and at the last to our university that is PUGC. Mission statement “Supporting our environment & community while maintaining a healthy responsibility to our customers through the food we serve Vision statement “Our vision is to provide healthy...
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...shared trademark using a common production process, is used primarily by service businesses. It is an enduring and pervasive organisational form. As an organisational form, franchising has a large and visible presence in consumer industries such as restaurants, lodging, auto repair, real estate, hair styling, and specialty retailing, where it has captured typically thirty to forty percent of sales. Business services in which franchising is prominent include temporary employment, commercial cleaning, printing and copying, tax preparation, and accounting services. Recent areas of growth include home health care, business signage, and child development and education. Historically, franchising was introduced in the United States in the early 20th century by manufacturers in order to secure local distribution of their product (Dicke 1992). Franchise...
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...traveling for biz or leisure, popular pack size 600ml * other drivers not applicable for aus: climate, lack of clean drinking water (mexico, united arab emirates), fashion (france, italy, austria) THREAT: * environmental awareness: impact of bottles (plastic) on landfill, carbon output of production and distribution * substitute: tap water (low environmental impact, cheaper, readily available) * water imports: low threat due to high volume and low unit value of water INDUSTRY SEGMENTATION in AUSTRALIA: 1) STILL water: * 86% of consumption volume in 2013 * drivers: diet choice, healthier choice, substitute of tap water, convenience for traveling/leisure activities 2) SPARKLING water: * 14% consumption volume * drivers: refreshment drink when dining out, image of premium products INDUSTRY LIFE CYCLE: potential for higher rate of consumption and sales growth before it reaches maturity → GROWTH STAGE, current levels of profitability are expected to continue. * new competitors, rivalry is low * relatively low buyer power due to supply shortfall * short of cash (not cash cow) as funds are invested in expansion and catered for high-growth rates * organization concerns with keeping up with current demand, not looking towards the future * no competitive differentiation as enough room for everyone PESTEL - remote environment: 1) Political: 2) Economic: 3) Social: 4) Technological: 5)...
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...Exercise 5.2 New-Rage Cosmetics uses ABC. The following data describe New Rage's indirect costs of producing 200 cases of Satin Sheen makeup: Quantity of Activity Activity-Cost Rate Activity Used Incoming material inspection $11.50 per type of material 12 types of material Production setup $30 per setup-hour 16 Setup-hours In-process inspection $3 per case 200 cases Product certification $24 per order 4 orders Distribution $1 per pound 2,000 pounds General administration $8 per direct manufacturing 50 direct manufacturing labor-hour labor-hours The direct costs of the 200 cases of Satin Sheen makeup total $8,200. Compute the cost per case of Satin Sheen makeup. Exercise 5.3 Four managers of Torchlight Company had dinner together. Details of their restaurant bill are as follows: Diner Entrée Dessert Drinks Total Jason $17 $8 $19 $ 44 Kent 24 3 10 37 Lynne 15 4 6 25 Marci 31 6 5...
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...Background – about the company or business Describe how you were able to identify background information on the company or business, including all the applicable national standards, codes of practice and privacy. Give an overview of the business, including: * a brief description of the business * aims and objectives of the business. Cruise is a classy yet casual, waterfront venue with a range of dining, entertainment and event options. Cruise Bar is perfect social setting for a relaxing drink after work or a gathering with friends, with late night DJs on Friday & Saturday it is also a great place to party. Cruise Restaurant on level 2, provides a perfect setting for an evening meal. Our seasonal menu infuses the best fresh local ingredients with Modern Australian cuisine, providing and unforgettable dining experience. Be charmed by Cruise Restaurant and appreciate the warm ambience and flavoursome cuisine complimented with stunning views of Sydney Harbour and city skyline. Cruise Restaurant also boasts an award winning cocktail lounge where you can enjoy pre or post dinner cocktails. Our skilled bartenders can create a stylish range of cocktails to take your fancy. Cruise Events on level 3, is the perfect setting for any event, a spacious area with it's own private wrap around balcony complimented with stunning views of the city skyline and Sydney Harbour. Dance, drink and dine in this sensational contemporary venue. Cruise Bar's central location at...
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...Marketing Mix Analysis and Competitors Evaluation: A study on 2011 ABDUL MONEM LTD. BANGLADESH Prepared for RODRICK, STANLEY SUMON ID: 1001-1017-2 Faculty of Marketing AMERICAN INTERNATIONAL UNIVERSITY-BABGLADESH Prepared by ABIR, MD. ZABER TAUHID ID: 10-15556-1 i “Marketing Mix (4 P’s) Analysis and Competitors Evaluation: A study on Abdul Monem Ltd. Bangladesh” ii LETTER OF TRANSMITTAL April 26, 2011 Mr. Stanley S. Rodrick Lecturer, Faculty of Business Administration Department of Marketing American International University- Bangladesh Subject: Submission of report on “Marketing Mix (4 P’s) Analysis and Competitors Evaluation: A study on Abdul Monem Ltd. Bangladesh” Dear Sir, We are pleased to attach here with a copy of the report on “Marketing Mix (4 P’s) Analysis and Competitors Evaluation: A study on Abdul Monem Ltd. Bangladesh” This report is a summary of our findings from the tasks we have been given to complete. We completed the report on schedule and tried to meet our entire proposed objective within the allotted schedule. Finally, we are truly grateful to you for giving us this nice opportunity to work on this report, which we have considered as a great chance for us to develop our Marketing skills. Thank you. Yours Sincerely, ABIR, MD. ZABER TAUHID 10 – 15556 – 1 iii Acknowledgement I’m heartily thankful and like to acknowledge my teacher, Mr. Stanley S. Rodrick (Lecturer, Faculty of Business Administration, Department...
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