Introduction of Old Town White Coffee The history of “Old Town” can be traced back to the incorporation of White Café in 1999, with the intention to provide quality white coffee to Malaysian household and the food services industry, the co-founders and executive directors, MrGohChingMun and Mr Tan Say Yap formulated their own blend of 3-in-1 instant White Coffee and commenced manufacturing in 1999. It is have more than 10 years of experience in the coffee beverage industry, both co-founders were
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with old and new influences. I will also have a little gift shop that offers souvenirs of your visit to Louisiana, if you are an out of state visitor. Now all proceeds will go to a local charity, minus what needs to be taken out to sustain the restaurant, plus donations that we may receive. The form to fill out is relatively easy; I just had to fill in my name sign, and my business partner signed his name along with our addresses. Give the name of my establishment, and have my witnesses sign their
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Kolton Magers Juvenile Justice Prof Rempe 9-29-14 Child Called “It” During these chapters, I couldn’t believe what his mother was doing to him; it was completely sickening to me. With making him eat a diaper and making him lay on the stove, with it still turned on, it makes me wonder what human being could do that to their child. The extremity of the mother not letting her child eat is so harsh and unbelievable. The struggle he faces from day to day to get food is very sad. When the child
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Food and Beverage Operations Management Student ID: 109700 Student Name: Rachel Gathoga Unit Name: Food and Beverage Operations Management Unit Code: L/601/1791 Dinesh Bist 15th June 2012 Part 1 Part A Discuss the characteristics of food production and food and beverage service systems? Food production can be seen as the system of food movement from the purchasing of the product or foods to the serving. The product result could lead to what is called a ready to serve state. This
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fine dining industry is provided and data analysis of the conducted surveys. For this report a combination of qualitative and quantitative research was used. The data collection was based on interviews held with managers and owners of the restaurants and analysis of the survey, literature review and desk research. March 4, 2015 2 Table of Contents Executive summary....................................................................................................................
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decided to invest in Food & beverages Business by Open a Restaurant!! Opening a new restaurant can be a risky business venture, but with the right planning, financing and plenty of hard work it's definitely doable. Owning a successful restaurant could be one of the most exciting and rewarding experiences of my life. The restaurant industry is huge: it turns over an annual $630 billion in America alone. Yet setting up a restaurant is one of the riskiest ventures. Around 60% of American eateries
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BUSINESS MARKETING PLAN Executive Summary There are a plethora of restaurants for people to go to get a fast delicious meal. However, the options for healthy eating are far and few in between. BDK Foods was created for the individual or family looking for a healthy food option to choose from without having to be tempted by not so healthy options. At BDK Foods, we keep only healthy items on the menu, therefore there is no need to feel tempted if your friend comes along and order French fries
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influencing factors that affectstudents’ intention to dine in at fine-dining restaurant.This survey is to investigate how physical environment/ atmospheric, food quality and service quality can affect the students’ intention to dine in at fine-dining restaurant. Please answer all questions to the best of your knowledge. There are no wrong responses to any of these statements. All responses are completely confidential. Thank you for your participation. Instructions: 1) There are TWO (2) sections
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Benihana Tokyo case 1. What are the differences between the Benihana production process and that of a typical restaurant? The following are some of the differences between Benihana and other typical restaurants.. * Interactive dining experience – Benihana produces food from point of service through the Hibachi table arrangement, in front of the customer. In normal restaurants, the customer interacts with only the waiter/server whereas in Benihana the customers interact with the waiter and the
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A Touch of Sugar (Healthy Soul food) Restaurant JaCory Fitzgerald FIN375: In the Small Business Instructor: Robert Sparks December 16, 2014 Intro The one thing that everyone has in common is food no matter what type of food that it is. It is one of the top selling products in the world today that everyone is trying to get a piece of. That is why my personal venture is the way through people stomachs and that is by the name of a business
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