21 Financial data 23 Business Portfolio and Growth Strategies of Coke Portfolio 24 Portfolio analysis 27 SWOT analysis 29 Five forces applied on coca cola 32(a,b) Growth strategy 33 Marketing Environments Microenvironment 36 Macro environment
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Recommendations Bibliography Appendices Acknowledgement Member’s Profile I. THE PROBLEM AND ITS BACKGROUND INTRODUCTION HISTORY Ray Kroc started it all when he bought the franchise of a small burger joint owned by brothers Dick and Mac McDonald. He opened his first restaurant in Des Plaines, Illinois and five years later, he bought the exclusive rights of the name, McDonald’s.
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Fast-food,” in the thoughts of most Americans, is equal to a burger and fries–something quick. The implication of “fast-food” is processed, fatty food that is full of grease, additives, and preservatives. “This was not what Chipotle CEO Steve Ells intended when he opened up his first restaurant. Since the beginning in 1993”, Chipotle offered a new experience; “I just wanted to build a place where you could eat delicious food made of the finest ingredients quickly and affordably” (Ells). Steve Ells
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13 Conditions of Franchising. 8 4.14 Restaurant Ownership 8 4.2 Location 9 4.21 Mission as the Guiding Principle. 9 4.22 Market share 10 4.23 Pricing Strategy 10 4.3 Functional Strategies 11 4.31 Marketing Problems 11 4.32 HR Problems 11 4.33 Training 11 4.34 Adapting to Pakistani culture 12 4.35 Promotional strategies 12 4.4 Environmental Scanning 12 4.41PEST Analysis 12 5.0 Conclusion and Recommendations 14 6.0 References 16 Abstract In this age of internationalization
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CONTENTS 1. Introduction ............................................................................................................5 2. External Analysis ...................................................................................................5 2.1 Wider Macro-Environmental Analysis ............................................................5 2.2 Industry analysis .............................................................................................7 2.3 Industry Life cycle .
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McDonald’s Corporation Analyst Maria Jose Abuawad April 23, 2013 Pros: Cons: Figure 1 1 Year Performance MCD vs. S&P 500 Ticker Exchange Industry Sector Classification Market Cap. 52 Week Price range Recent Price Current P/E Projected 2015 P/E Projected 2015 EPS Dividend Yield Debt Rating Beta MCD NYSE Restaurants Consumer Staples Income and Capital Appreciation US $99.3 Billion $83.31 - $99.78 $99.05 18.48 17.5x $7.24 3.10%
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Asian Journal of Business Management 4(4): 359-366, 2012 ISSN: 2041-8752 © Maxwell Scientific Organization, 2012 Submitted: May 24, 2012 Accepted: June 21, 2012 Published: September 25, 2012 E-Marketing Development in Virtual Market-Space: A Strategic Perspective Hu Ya-Ping Department of Information Management, National Chung Cheng University, No.168, University Rd., Min-Hsiung Chia-Yi, Taiwan Abstract: The Internet gives a much wider choice of products, services and prices from different
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we all know should be familiar with how the fast food industry operates. The case certainly has all the “ingredients” of a strategic management case study although at the first reading of the case, with a clear focus on international expansion strategies. The good news is that we are given very clear information regarding the strategic directions of the company. We will discuss this later in another section. The case deals with that aspect of strategic management known as services. It also has information
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| Part A: Importance of SWOT | 5 | Part B: Importance of Stakeholders | 7 | Part C: Importance of PESTLE Analysis | 8 | Part D: Modes of Entry | 9 | Part E: Importance of Cultural Implication | 11 | Part F: International Human Resource Strategy (IHRS) | 15 | Conclusion and Justification | 20 | List of References | 21 | List of Figures Figure | Description | Page No. | 1 | Components of SWOT Analysis | 5 | 2 | Components to be considered in PESTLE Analysis | 8 | 3 | Macro
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Nicky Gurowicz Research Project December 13th, 2013 FA-13 HM 221 The Art of Design in the Hospitality Industry Abstract Interior design has only just recently become an essential part of the hospitality industry. It gives a sense of brand identity in some cases and in some cases, the design of a hotel may be the sole reason for choosing a certain hotel above others. Thanks to the internet and social media, it has become increasingly easy for customers to make known what they like and
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