...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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...manufacturer • Yogurt Package: Package Natural Food Store Price Supermarket Price 8 oz. cup $0.88 $0.74 32 oz. cup $3.19 $2.70 4 oz. cup multipack $3.35 $2.85 • Product available in Natural Food Stores • Good Brand Image in Natural Food Store channel • Current Revenue = $13 million • Target Revenue = $20 million in 2 years • Considering expanding into Supermarket channel and does not want to hurt loyal natural food store customers • Has three options to launch business into Supermarket channel Market Facts: • Yogurt is consumed by 40% of the US population • Among those 70% are women • Organic dairy products are bought by 74% of heavy organic buyers and 29% of light organic buyers • For natural food buyers, factors to see when buying yogurt are ingredients and whether it is organic or not • Factors to check when deciding which yogurt to purchase are package, size, price, flavor, freshness, ingredients and whether it was organic or not • Shoppers at Natural Food Stores are older, educated and have higher incomes • 46% of organic food consumers bought at supermarkets • 25% bought at a small health store • 29% at natural foods supermarket • 67% of US households said price was a barrier to their purchase of organic products • 58% said they will buy more organic products if price was less • 44% consumers said there was need for wider selection of organic products Option 1: • Expand SIX Stock Keeping Units (SKUs) of 8 oz. cups into one or two selected...
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...additional unit of that product. For example, say you go to a buffet and the first plate of food you eat is very good. On a scale of ten you would give it a ten. Now your hunger has been somewhat tamed, but you get another full plate of food. Since you're not as hungry, your enjoyment rates at a seven at best. Most people would stop before their utility drops even more, but say you go back to eat a third full plate of food and your utility drops even more to a three. If you kept eating, you would eventually reach a point at which you’re eating makes you sick, providing dissatisfaction, or 'dis-utility'. UNIT J ($8) | UNIT K ($4) | TOTAL UTILITIES | 0 | 7 | 134 | 1 | 7 | 190 | 2 | 7 | 238 | 3 | 7 | 270 | 3 | 6 | 262 | 4 | 5 | 276 | 4 | 4 | 264 | 5 | 3 | 264 | 5 | 2 | 240 | 6 | 1 | 204 | 3(B) | | TABLE 1 | Maximize utility means when making a purchase decision, a consumer attempts to get the greatest value possible from expenditure of least amount of money. His or her objective is to maximize the total value derived from the available money. MUJPJ=MUKPK From TABLE 1, we know that if consumer with $52 income, they will buy 4 unit of J and 5unit of K to maximize their utility. 3(C) Total utility is calculated when the maximising of the utility is determined that is 56+48+32+24+32+28+24+20=276 utility. Therefore their maximum utility is 276. 3(D) UNIT J ($8) | UNIT K ($4)...
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...The glaring reality among these options is the consideration of entering the supermarket channel. However, the dilemma they face is the risk of ruining their relationships with the natural foods retailers and loyal natural foods customers because of the presumed betrayal of expanding into the supermarket channel. Natureview Farm accredits the natural foods retailers and customers to the tremendous success of what the company is today. Natural foods consumers value natural ingredients, high quality and taste. The unique way that Natureview creates its yogurt makes it extremely successful within the natural foods channels in a number of ways. It is simply made as organic and natural, using cows untreated with growth hormones, which leads to a higher shelf life than most of its competitors by 67%. Natureview is considered a major brand in the supermarket channel that attracted retailers like Whole Foods and Wild Oats. Yogurt also dominates the dairy portfolio in stores since it yielded the highest margins over the other dairy products overall. The organics foods market is expected to double in 2013, so as consumers become more interested in organic food, the natural foods retailers will reap in great benefits. Essentially 74% of organics products are bought by truly committed organic food buyers who have a notion of being highly educated, older, and having a higher income than the status quo supermarket customer. Natureview’s marketing team developed three strategic alternatives...
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...SITUATION ANALYSIS EXTERNAL ANALYSIS Opportunities: • Margins are high in organic food industry as organic food consumers are not price sensitive. • Organic food market is expected to grow double in size in 4 years. ($6.5 billion in 1999 to $13.3 billion in 2003). • Yogurt consumer market base is growing as sales had grown at 3% through supermarket and 20% through natural food stores. • High future growth expected in Children multipacks market segment as it is growing at 12.5%. Threats: • Yogurt market is very concentrated as top two controlling over 50% of the market. • Yogurt market has a limited revenue generation potential through channels other than supermarkets. • It has high S, G & A and marketing expenses. INTERNAL ANALYSIS Strengths: • Natureview needless number of distribution centers as its yogurt has longer shelf life 50 days. • It has a Strong branding in market. • Natureview product is more attractive to consumers because its recipe uses natural ingredient and no artificial thickeners. • Company has creative low cost guerilla marketing. • Strong relationship with brokers. Weaknesses: • Natureview has a limited marketing budget. • Natureview depends heavily on brokers for its product promotion and distribution. • Company has limited resources and staff. KEY MARKETING ISSUE Natureview needs to attain highest possible valuation to find a new VC or position itself...
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...competitors needed to reduce shipping time to their distributors. Strong reputation for high quality and great taste, as well as high perception of natural ingredients helped the company to grow quickly to national distribution. The Natureview brand occupied the organic & natural segment that was not served adequately through the normal retailing chains at that time. Natureview Farm was considering two growth strategies: through Supermarket Channel and through Natural Foods Channel. Supermarket Channel usually dominated by large manufactures such as Dannon and Yoplait. The product takes just four steps before it gets to final consumer. In this channel an 8oz cup sells for $0.74. However, in order to sell its yogurt in the supermarket channel, Natureview farm has to pay a “slotting fee” for each flavor of the same size cup. Moreover, the company - manufacturer is obligated to participate in promotions four times per year, which costs from $7,500 till $15000 per ad per retailer depending on a region. Nature Foods Channels are friendlier to the small manufactures like Natureview Farms who don’t have massive funds for advertisement and promotions. The only one-time payment for new manufactures...
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...Assignment 1: You Are an Entrepreneur! ENTERPRENEUR Introduction My family and I own a small family owned community business called Snacks, Snacks, and More Snacks! We provide freshly prepared mini sandwiches, mini quiche and an assortment of baked goods. Snacks are replenished throughout the day to ensure food is fresh and hot, based upon the customer’s availability. We strive for perfection and are committed to provide a clean and safe work environment for the employees. We pride ourselves in stimulating the economy by expanding our workforce to include hiring a diverse group of people. We are committed to generate profitable growth for both the company and employees. Mission Our Mission is to provide a variety of snacks at an affordable price so that customers can purchase more in smaller quantities. Our mission allows our company to create a solid customer base that will gain their loyalty to our business as we grow out our business in family based communities. Values Our main priority is to satisfy our customers with quality services and products, to maintain a constant customer base. We will cater to our customers in a professional manner by offering quality, competitively priced merchandise delivered with courtesy and professionalism. Chart of Accounts CHART OF ACCOUNTS | Balance Sheet Accounts | | | | | | | | | | ASSETS | | LIABILITIES | | | | | | | | | | 1000 | CASH | | 2000 | | PAYABLES | 1010...
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...Natureview Farm Founded in 1989, Natureview Farm is the leading manufacturer of refrigerated cup yogurt in the natural foods channel with 24% market share. In the last 10 years, Natureview was able to grow its revenues from less than $100,000 to $13 million in 1999 by selling only 8 Oz and 32 Oz cups. In 1997 an equity infusion from a venture capital firm was needed in order to fund strategic investments. The deal was arranged and completed by Natureview’s CFO, Mr. Wagner. However the VC firm now needed to cash out of its investment, which forces Natureview to find another investor or position itself for acquisition. In order to achieve this though strategic and important goal the company needs to increase its revenues by more than 50%, from $ 13 Mio. to $ 20 Mio., by the end of 2001. For this reason, members of the management team have decided that the best way to achieve the revenue goal is either to expand into the supermarket channel or to increase their product line in the current channel of natural foods stores. Three options are being considered, two of which involve the supermarket channel and one remaining solely in the natural foods channel. Uncertainties exist with all options and many questions arose, such as how will natural foods stores and Naturview long-time partners react when placing the brand into supermarkets? Would natural foods stores replace Naturviews’ products with competitors’ lines? What potential conflicts could arise? Etc. There are many more important...
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...penggantian sut berkurangan di antara dua jenis muzik tersebut. Ahmad mengetahui had keupayaannya. Dia menggemari durian lebih daripada had keupayaannya, tetapi jika ia makan terlalu banyak dia akan jatuh sakit. iv. v. vi. 1 11. Huraikan kenapa keluk puasama secara umumnya adalah berbentuk convex. Jawapan: Diminishing marginal rates of substitution make most indifference curves convex. When people have a lot of one good, they are willing to give up a relatively larger amount of it to get a good of which they have relatively little. 2 12. Jadual 1 menunjukkan bilangan yang diguna dan jumlah utilitinya. Berdasarkan Jadual 1 kira utiliti sut bagi setiap tambahan unit yang digunakan. Jadual 1 Bilangan Utiliti 1 15 2 35 3 50 4 62 5 70 6 74 7 76 8 77 9 77 Jawapan: Unit X MU 1 15 2 20 3 15 4 12 5 8 6 4 7 2 8 1 9 0 13. Andaikan utiliti pengguna diperoleh daripada penggunaan buah pisang dijelaskan menerusi fungsi U = 10X +3X 2 – (1/3)X 3. Gunakan formula derivatif dalam persamaan 4A.1 (Perloff) untuk mengira utiliti sut. a. b. Bina jadual...
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...ingredients, strong reputation and established channel strategy selling only in natural foods stores, they have developed into national distribution and shared leadership in this channel. Their marketing strategy is creative, low-cost “guerilla marketing” which has proven successful with the targeted channel. Part of Natureview’s success is also due to the building of strong relationships with the leading natural food retailers. Growth Strategies Despite its success and growth Natureview Farm has struggled to maintain a consistent level of profitability. In 1997 William Wagner, financial officer (CFO), arranged for an equity infusion from a Venture Capital (VC) company, and now the VC needs to cash out of its investment leaving Natureview management with two options: either find a new investor, or prepare for acquisition. For both options an increase in revenue is critical in order to gain the highest valuation of the company. The Natureview management therefore needs a plan to grow their revenue with over 50% to reach $20 million in revenue by 2001 (current year 2000). The two primary types of growth strategies under consideration by Natureview is either to expand into the supermarket channel or extend their product line in existing natural foods channels. The reasons for going into supermarkets is that supermarkets sold 97% of all yogurt consumed in 1999, leaving just 3% sold in natural food...
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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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...resources. B) ability of society to consume all that it produces. C) inability of society to satisfy all human wants because of limited resources. D) ability of society to continually make technological breakthroughs and increase production. Answer: C Question 2. The production possibilities frontier is A) upward sloping and reflects unlimited choices. B) upward sloping and reflects tradeoffs in choices. C) downward sloping and reflects unlimited choices. D) downward sloping and reflects tradeoffs in choices. Answer: D Question 3. If the price of a candy bar is $1 and the price of a fast food meal is $5, then the A) relative price of a candy bar is 5 fast food meals per candy bar. B) money price of a candy bar is 1/5 of a fast food meal per candy bar. C) relative price of a fast food meal is 5 candy bars per fast food meal. D) money price of a fast food meal is 1/5 of a candy bar per fast food meal. Answer: C Question 4. The price elasticity of demand is defined as the magnitude of the A) change in quantity demanded divided by the change in price. B) change in price divided by the change in quantity demanded. C) percentage change in quantity demanded divided by the percentage change in price. D) percentage change in price divided by the percentage change in quantity demanded. 2 Answer: C Question 5. Currently kidneys are allocated based on the needs of each perspective recipient, their blood type, and the urgency of their case. An alternative way to allocate kidneys is...
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...UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Be able to develop a new or modify an existing food or beverage product Design: concept research; small-scale development; corporate development programmes; costing; specification manual; presentation methods; food stabilisers; food enhancers; trend analysis; consumer reactions; timescales for development; risk assessment Legislation: concerns eg food labelling, additives, food safety, risk analysis [HACCP] Influences: types eg food fashions, globalisation, ethnic cookery influences, vegetarian and healthy eating concepts https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=821891962334217847 LO2 Understand issues of large-scale food production Production: project design and management; product quality and saleability Packaging: role of packaging in demand and acceptance; technological developments; materials; environmental issues; distribution channels Equipment: appliances and their versatility; new equipment requirements; staff training; operating procedures Technology systems: types eg testing and evaluation equipment, analysis software and hardware, temperature controls and recording, storage monitoring, stock rotation systems LO3 Be able to investigate food quality using subjective and objective tests Subjective tests: tests eg taste, colour, texture, smell, flavour, overall acceptability. Objective tests: physical; chemical;...
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...with two 8oz flavors including vanilla and plain. Based on early success, they continued to launch new 8oz flavors with fruit on the bottom and by the year 2000, they had twelve 8oz flavors representing 86% revenues and four flavors in 32-oz cups representing 14% revenues. Natureview has strong relationships with leading natural foods retailers, including Whole Foods and Wild Oats. Natureview Yogurt uses a family recipe that uses natural ingredients and a special process that gives the yogurt a smooth and creamy texture, without using the artificial thickeners that many major yogurt brands use. In addition, Natureview Farms has significantly higher shelf life of 50 days while many of its largest competitors are at 30 days. The business objective for Natureview is to reach $20 million in revenue by the end of 2001. To achieve this goal Natureview needs consider expanding into the supermarket channel Currently 97% of all yogurt consumed is distributed through the supermarket channel. 46% of organic food consumers purchase organic products at a supermarket. Supermarket chains continue to look for ways to offer more organic products to entice a growing consumer demand and minimize lost market share to other retail stores in the organic foods channel. The case references supermarket growth of organic yogurt by 20% per year from 2001 to 2006. Further, 44% of consumers identified a need to expand current selection of organic products in supermarkets, indicating a great opportunity...
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...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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