[pic] BUS488 Strategy Assignment 2 - Individual Assignment July 2012 Presentation By: Tang Jiwei (Z0902316) Introduction: South Beauty Group Founded in 2000, the South Beauty Group has come to be a successful player in China’s catering industry. By 2007, the Group had expanded to 20 outlets in commercially valuable locations in China, with three different brands. Winning a contract to become a food service partner of the Beijing Olympic
Words: 4072 - Pages: 17
Trudy’s is a local Tex-Mex restaurant and bar in Austin, Texas. It’s is well known for its fabulous Tex-Mex and great drinks including the famous Mexican martini. It has three primary locations and one “sister” café. There is the “North Star” location at Burnet and 183, the “Texas Star” location at 30th and Guadalupe, and the “South Star” location at Little TX Lane and IH-35. The sister is called the South Congress Café which is also locally owned by the same owners. Trudy’s is moderately priced
Words: 1017 - Pages: 5
Question 1 In 2001, The Soup Spoon incepted with partners Andrew Chan, Benedict Liew and Chef Anna Lim with a common goal in mind to create a sensational product that will bring The Soup Spoon to its maiden glories. Today, The Soup Spoon has come up with their sensational product to boast to all soup lovers. They believe that soup should not be just treated as an entrée, instead it should be worthy of being with the big meats like beef or mutton as a main dish. Aiming to cater innovative, fresh
Words: 2793 - Pages: 12
Jaldi (Business Case Study) When looking at the proposal for Jaldi, a variety of arguments arise, both for the proposal and against it. The arguments for include the fact that "Sultan Food" is already a successful business, meaning that the Indian takeaways would be successful, just because of the established brand name. Another reason for this proposal, would include the fact that the takeaway market has increased from £2.003m in 2011, to £2.104m in 2013, meaning that there is a great chance
Words: 1149 - Pages: 5
time, how’d they make their food? How has culinary developed as a profession? These questions and many more will be answered to you. At the beginning of time, humans ate whatever was available to them. They didn’t have fast food restaurant or fancy Italian restaurants. They had to hunt, and eat their prey or findings. Basically we were just savage beasts trying to survive. But, it did slowly start to develop from there. Humans would find berries and fruits and mash them up to consume them. This
Words: 315 - Pages: 2
Welcome to WritePoint, the automated review system that recognizes errors most commonly made by university students in academic essays. The system embeds comments into your paper and suggests possible changes in grammar and style. Please evaluate each comment carefully to ensure that the suggested change is appropriate for your paper, but remember that your instructor's preferences for style and format prevail. You will also need to review your own citations and references since WritePoint capability
Words: 341 - Pages: 2
average day for me with the exception of the alcohol I drank in the evening. I had an everyday breakfast of hash browns, eggs, bacon, and toast. I also drank a cup of orange juice and two cups of two percent milk. I do not usually eat at fast food restaurants, but for lunch I went to Long John Silver’s, where I ordered a number three off the restaurant’s menu. A number three includes two hush puppies, one fish plank, one chicken plan, French fries, and a medium soft drink. When I arrived home I promptly
Words: 794 - Pages: 4
vision, Frisky in mission.” This study aims to create a business plan that will give rise to a new profitable establishment in the thriving industry of food and beverage specifically in the casual-upscale dining or most commonly known as themed restaurants. With the group’s objective of enticing local and foreign appetites to experience the tastiest cuisines all over the world in a single dining, we were able to create a business proposal that will set a new trend in the casual upscale dining through
Words: 745 - Pages: 3
student of BBA 1st batch, Department of Tourism & Hospitality Management, University of Dhaka. In reference to your order to prepare a term paper on Food, Beverage and Bar Management. We have prepared this report by using primary data from Atrium restaurant, Dhaka Regency and Escape from Shanghai and secondary data from our textbook, lecture sheets and internet. We, therefore, hope that you would consider our limitations, restrictions and grant this report and oblige thereby. Faithfully Yours
Words: 4282 - Pages: 18
types of contaminants and provide examples of each. The three types of contaminants are as follows: Chemical contaminants which are responsible for many illnesses but are from metals and or cleansers and other items used to clean and maintain restaurants such as Copper, polish and caustic materials that are corrosive and toxic; the second type of contaminant is Physical Contaminants which are objects that can fall into food or natural object that can be found in food such as bones, metal shavings
Words: 937 - Pages: 4
