chosen to do Restaurants, SSIC code 5611. It is a subset of the code 561 which is Restaurants, Café and Bar under Food and Beverage (F&B) Service Activities (56). The reason for choosing this industry was the fact that eating is the favourite past time in Singapore; Singaporeans are just obsessed with food (Ling, 2010). Restaurants are popping up all over the city state; hence we wanted to understand what made some succeed while others fail. Furthermore, two of us aspire to setup restaurants in the future
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effective methods in business operations. Restaurant Manager- She always wants to make sure that her staff are doing good job. Always give the best idea that can make and give. She’s not afraid of losing on inconsiderate client if she knows that she’s on the right position. Sales Manager- Responsible in recruiting and training sales staff, setting budgets/targets, liaising with other line managers, reporting back to senior managers. Assistant Restaurant Manager- Responsible for maintaining smooth
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1 Calveta Dining Services, Inc.: Case Analysis CALVETA DINING SERVICES, INC.: CASE ANALYSIS Smera Eliza Philip PA1136 28th August 2011 University of Mysore and Post Graduate Program in Management 2 Calveta Dining Services, Inc.: Case Analysis Abstract Calveta Dining Services, Inc. was a $2 billion, privately held firm that managed food service operations for nearly 1,000 senior living facilities (SLFs) in the United States. It was built on Antonio Calveta’s passion for food and traditional
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will be a Soul Food themed restaurant located at Florissant Square, Missouri. The theme was decided upon after an extensive market survey. The emphasis of Al’ Café will be on multiple cuisines, especially Soul food and Southern style food. The ambience will give a real picture of the African American contemporary style of living. Al’s Café is a venture by Northcross Inc., a company operated by four entrepreneurs who have a very good understanding of the current restaurant industry trends. Their joint
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Customer Service * Menu Planning * Problem Solving * Work Under Pressure * Service Orientation * Coordinating * Monitoring * Team Work * Training * Day to Day Operation EXPERIENCE: SUHUL COMPLEX (Pools, Restaurants, Weddings, and Parties, Catering Service). Cafeteria Worker/Waiter (Summer Time) 2004-2006 * Serve sandwiches, ice water, coffee, rolls, or butter to customers. * Collect payments from customers. * Locate items requested by
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DESCRIPTION Product Viéi is a specialty casual dining restaurant that focuses on offering an appetizing selection of health-oriented dishes. Its dine-in function features a menu carefully tailored and constantly evolving to accommodate the times’ most significant health trends. Each menu item is backed up by utmost culinary expertise, ensuring delectability, as well as adheres to at least one proven health concept. The restaurant also extends its services by means of offering home delivery
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Adams, Shatana English 97 Adams August 29, 2011 The comparison of two Chinese restaurants. Tehachapi, A small tourist town, is famous for their Chinese food and its old buildings. Once I moved to this town I was brought to both of the Chinese restraints for dinner. The Great Wall seemed so small, and like it was some kind of building that was just slapped together. The sunshine Buffet was in a better looking area, and better looking building. So which place would
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DISCRIMINATES THEM FROM COMPETITION RELATED TO OPERATIONS Many companies in the restaurant business have come and gone, however, Hard Rock Café remains strong and keeps its reputations all over the world. There are several reasons that have contributed to the success of Hard Rock Café. First of all, flexibility is important for Hard Rock Café’s success. They are flexible with design, food and entertainment of their restaurants based on the local market they serve. That means that they customize themselves
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consist of 50 years experience in food, restaurant and hotel, bartending, catering, management, finance, and marketing. The company has years of experience in the catering business and knows what an important client wants and needs. We will have a large specialized menu for customers to select from, and we will offer full catering service providing everything from table settings to the dessert. We anticipate our total sales allocation to be 85% restaurant sales and 15% catering sales. The combined
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