Ginny’s Restaurant: An Introduction to Capital Investment Valuation 1) Present Consumption = C0 + C1/(1+0.06)1 Future Consumption = C0*(1+0.06)1 + C1 |Present Consumption (Wealth) |$4,830,188.68 | |Future Consumption |$5,120,000.00 | Virginia’s current wealth is $4.83 million. She can spend and consume that amount today. She can spend and consume $5.12 million one year from today if she consumes nothing today. 2) |Amounts are
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GINNY’S RESTAURANT: AN INTRODUCTION TO CAPITAL INVESTMENT VALUATION 1) Virginia has current assets worth $4.83 million at present. This value of her assets is calculated by adding $2 million she receives today to the present value of $3 million which she will get at the end of one year. Cash on hand (today) = $2 million Cash after one year = $3 million Rate of interest = 6% Net Present Value (NPV) = $2M + $3M/ (1+0.06) = $4,830,188.68 Virginia can spend or consume maximum
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Corporate Finance II Lecture 04 Shama-e Zaheer Risk and Return Risk is the variability of returns from any asset. The greater the risk, the greater the required return from the asset. Therefore, in order to find the required return from any asset we need to know its risk and match that risk to another asset (or portfolio of assets) with a known return and use that as the opportunity cost of capital for the risky asset. Required Return, or, ri = Risk-free Rate (RFR) + Risk Premium (RP)
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Enthaice Thai Restaurant | | | Consumer Behavior Keller Graduate School Of ManagementProfessor Kissi PeprahBenchawan SomroupJiraporn BenjapornpaisitNichamon Moramat | | | Consumer Behavior Course Project: Enthaice Thai Restaurant. 1. Marketing Analysis: * Company; Enthaice restaurant is the food establishment start up Thai restaurant in NYC. It will be located in Upper East Side, Manhattan, and NYC area. It will serve authentic traditional Thai food,
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STUDENT MARKETING PLAN FOR “CALIFORNIA ROLL-THRU” Table of Contents Page 1.0 Executive Summary………………………………………………………………………….4 • Products and Services……………………………………………………………………..4 • The Financing……………………………………………………………………………..4 • Management Team………………………………………………………………………...4 • Sales Forecasts……………………………………………………………………….........5 • Expansion Plan…………………………………………………………………………….5 2.0 Strategic Focus and Plan…………………………………………………………………….6 • Mission Statement………………………………………………………………………
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I. Introduction Hospitality industry is one of the most in-demand industries nowadays. Hospitality management involves the planning, organizing, directing and controlling of human and material resources within the lodging, restaurant, travel and tourism, institutional management, recreational management and meeting and convention planning industries. All of these separate yet related segments of the hospitality industry are interrelated to deliver kind and generous services to guests. This is
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Case Study 1 – Possibility Restaurant Executive Summary Angela and Zooey decided to open the first ever French restaurant in Draperton called “The Posibility”. They could not offer a full menu at the beginning because they had no idea which tastes their clientele would gravitate toward when it came to French cuisine. They decided to settle for two main dishes; fish and beef. Their second dilemma was to figure out the number of meals to prepare each night. This would help them to efficiently plan
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Coopers Hawk Winery and Restaurant When I turned 21 the legal age to drink always had a taste for wine. The background that I originate from is European based and wine is in our family history. Coopers Hawk is the first winery/restaurant that caught my attention that has just been established around the area which I reside in and I just had to give it a shot. The decision was made that they are not many winery/restaurants that have a high range of wines to taste from in the area and this was the
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Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese, Indian, French, Thai) and/or the style of offering (e.g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes, such as
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staffs on serving customer with going to extra mile, preparing coffee and tea for the guest, to be sure all of the equipment in the restaurant are proper storage and security of monies, reset the table for Lunch and dinner, participate in monthly training. My experience Hostess position Firstly, I got a promotion as a hostess position at the hotel’ Curvery restaurant in breakfast session. After promotion, I have more responsibilities to check the customers’ keys cards to make sure full English
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