Module 3 – Assignment 5 Practice Case Examination Backgrounder The background information relating to the Case Examination (Backgrounder) is provided to candidates in advance of the examination date. The Backgrounder contains information about both the company and the industry involved in the case. Candidates are expected to familiarize themselves with this information in preparation for the analysis that will be required during the Case Examination. Candidates should note that they will not be
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the way how to put spoon and fork on your plate. In another case, similarity between them is that a person do not allow to put hands on the table. In addition, dining etiquette is a thing that everyone must to know in case of going to a high class restaurant as example. Anyway, knowing etiquette is a privilege of everyone and we have to know it like the back of one’s hand. It was my first experience visiting this kind of the Etiquette School, however I have got a lot of useful information about
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casual dining • $11 check, dinner on pizza dough - PepsiCo ignorant of key success factors •high level waiter service •PR not advertising key to marketing •capital cost $1 - $2m, sales $3m not $800k, $800k. •New untested concept - 25 restaurants, 8 states, $34m sales, $3/4m net income - may be a "fad" •only seven years old - may not stretch beyond Yuppiedom 2. Should they buy Carts of Colorado? Pros: - while CoC's $8m sales is very small for Pepsico, the real market size is
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wants to open a farm restaurant within the year where he can produce his own products. Jamie has core beliefs that he wants to implement in his restaurant that revolve around serving sustainable, seasonal, local foods that come from supply chains that are managed fairly. Jamie is having trouble balancing his social advocacy with high end cuisine. B. Analysis: Jamie’s restaurant is doing well in many different facets. Jamie’s gross margins are larger than traditional restaurants which displays the
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Suhaimi Ab Rahman and Dzulkifly Mat Hashim (2011). Factor contributing to non-compliance of Halal standard among restaurant operators in Malaysia vol.24. From www.ipedr.com/vol24/18-CBETM2011-M10024.pdf. Introduction - This journal pressing the clear meaning of Halal, especially among restaurant operators in Malaysia. The ignorance about the overall meaning of Halal leads the restaurant operators and food premises displayed several of private Halal logo that currently are confusing customers and
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McDonald’s •Introduction McDonald's was started in 1954 by Ray Kroc . The first restaurant was build in Alabama. It started its operation in a small scale business. Perhaps now the business had developed into a wide range brand in the world with more than 32,000 restaurants in 117 countries, and provided jobs opportunity to young and old generations. Question1 : How has the competitive situation that McDonald’s faces changed since it was founded (in its current form ) in the 1950s? 1 Kroc
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process. This approach places a great deal of power in the customers’ hands. At any time the customer can help the process move forward when it is stuck or stop it completely if there is a problem. Denny’s Restaurants takes pride in the food that it serves its diners. Many restaurants
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that it remains fresh, exciting and sustainable.' Restaurants such as Han's and Muthu's Curry, for example, have revitalised their brand and won praise among diners. Fashion sales manager Pat Lim, 53, a customer of Han's for 30 years, says: 'The new design of the shop is welcoming and cosy. The menu has also expanded so much that I eat there at least three times a week without getting bored of the food. 'And now that it has opened 24-hour restaurants in Upper Thomson Road and Holland Drive, I have
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soda] to-go in a fit of anger to put them in front of the restaurant as a warning to the city’s residents. However, the restaurant refused to sell him any more after 22 orders. The person who was purchasing as well as placing these take-out orders of the Family Meal Buckets was a 30-year-old Mr. Yang. He came to Wuhan from Beijing on a business trip. At about 12 noon on the 4th, he and his friend Mr. Lei had came to dine at this restaurant, and as he was paying and waiting for his order, he happened
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norms of 30%. Greater revenue per sq footage. • Limited menu options so food wastage is low and food costs are between 30-35% compared to industry standards of 38-48%. • Labor costs 10-12% of Gross sales, relatively low number compared to other restaurants • Environment (walls, ceilings etc….all from Japan) • Entertainment • Training chefs program in Tokyo • High traffic area • Quick turnover…peak vs non peak times. • Benihana’s operating system- • Production process flow diagram: Arrival
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