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
MKT301 Section: 001 Term Paper Critical Evaluation of Marketing Strategies of "Maggi Soup" Prepared by: Name | ID | Fahad Amin Quadery | 12104116 | Sajjad Hossain | 12104191 | Redwana Huq | 12104069 | MD. Imtiaz Uddin | 12104057 | Seefat Binte Kabir | 12104089 | Wahidul Islam Siam | 12104261 | Nafisa Nawal Hossain | 12104253 | Submitted to: Md. Tamzidul Islam BRAC Business School BRAC University Letter of Transmittal
Words: 5988 - Pages: 24
d) Name of the owners e) Form of the business f) Capitalization INTRODUCTION………………………………………………………………………………..II a) Market Study b) Market Description c) Supply and Demand d) Supply Analysis MARKETING STRATEGIES…………………………………………………………………..III MANAGEMENT STUDY……………………………………………………….……………...IV a) Organizational Structure b) Job description and Qualification c) Manpower Wages and Salaries d) Pricing the Projected Sale TECHNICAL STUDY………………………………………………………………………
Words: 4690 - Pages: 19
CHAPTER 1 INTRODUCTION As the demand of Food Industry continues to upsurge at the present time, people as the consumers tend to explore for a unique food outlet which can offer products suitable to their taste and preferences. Since meals on the go are nothing new in the Food Service Industry, there is an outgrowing demand of people who are looking for healthy, “Home- Cooked Meals” and finding them outside their traditional way of eating. Food that is flavorful and healthy is making the grade
Words: 48069 - Pages: 193
Restaurant and Catering Services A BUSINESS PLAN Presented to: The faculty of Hotel and Restaurant Management In partial fulfillment of the requirement In Bachelor of Science in Hotel and Restaurant Management : Purcia, Eunice Daniel, Katrina Marie Casamis, Kenneth Olino, Kim Christine joy October, 2012 [pic] Company Name Food Art Restaurant and Catering Service Company serves different kind of market
Words: 7527 - Pages: 31
Executive Summary A. Market Study Food and parties have been a part of the culture of the Filipino. Filipino have always been a food lover, be it traditional food or food from another country. Hot is an adjective word that means having or giving off heat; having a high temperature; showing intense; requiring immediate delivery or correspondence; demanding priority. Spot is a noun word that means a place or locality; a specific position in a sequence. The owners chose this name because of
Words: 19178 - Pages: 77
Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage
Words: 94338 - Pages: 378
mainly emphasize on unique and variety of noodles with the fresh and high quality. Our home-made 5 kinds of soup are naturally made from turmeric, pandanus leaf, butterfly pea, roselle, and lotus root with the nice different colors will be customize served with our natural home-made noodles. This could be the source of 5 King Noodles name. Consequently, our restaurant provides a various styles of soup with the natural home-made noodles in order to meet the customer’s needs and wants. For more reason, most
Words: 12709 - Pages: 51
Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage
Words: 94338 - Pages: 378
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
Words: 4923 - Pages: 20
