RESTAURANTS (CAFÉS) ARCHITECTURAL DESIGN H1 Restaurants architectural design required mixing outdoor design constraints (site analysis and effective land use) and interior design elements, Developers and restaurants owners need the design to be impressive and unique, in addition, to be built on original estimated budget and within time schedule, and to rabidly engage potential customers. MARKETING ASPECTS IN RESTAURANTS (CAFÉS) DESIGN: H2 Banan teams deliver this marketability by designing, flexible
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in participant observation by having a meal with at least one other person. The goal is to analyze and question everything even things that may seem average and customary when having a meal. My meal took place at McDonald's which is a fast food restaurant that has been around since 1955 and is known for its hamburgers and french fries. It
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Business Research I am interested in owning my own restaurant one day. I have worked in many areas and have been catering for events for over 10 years. As a business owner I have to look in depth at every aspect of the business. One large place that always seems to be over looked is the actual waste of food the business takes on over time. I found an article called “Back of house”- focused study on food waste in fine dining: the case of Delish restaurants. This study shows a wide range of understanding
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how solutions can be created in order to increase the number of customers visiting a local restaurant. 1. Food being offered at the restaurant. Offer a menu with exciting food choices – something people do not usually eat at home. Is the restaurant going to offer a specific type of cuisine or will the food on offer be multi-cultural? (i.e. Chinese, Indian, Middle-eastern, Mexican etc.) Will the restaurant offer healthy food options to cater to healthier eaters? Will the food be fresh? Experienced
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9 Healthy Lunch Ideas for Any Taste. Lunch is an important middle meal that brings you energy and positive during your working day. Now it is popular to refrain from fast food and bring to work DIY meal. It should be good for healthy and easy to prepare. Therefore, we offer you delicious and simple recipes to add some taste to your hard-working day. Salads. 1. Salad with eggs. Ingredients you need: - Two eggs; - One green scallion; - One small celery; - One tbsp. mayonnaise; - Mustard to taste; -
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Food is the most colorful part of the day. With its gastronomic ranges, the possibilities are endless. Everyone in the world depends on food, whether to experiences that burst of flavor in the mouth or to survive. But when there is a shortage of food, what is to blame? The people who eat and cultivate it? Or factors outside their control? The Great Famine is an example of this question. The Great Famine was caused by blight that accidently came from America and affected the potatoes growing in Ireland
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Competitive Advantage of McDonald’s Since its inception, McDonalds has been able to build up a set of competitive advantage which is very difficult to cultivate for any other competitor. McDonalds have sustained these competitive advantages throughout the globe and have helped McDonalds to survive in local markets. Following summarized are the competitive advantages McDonalds enjoys: Valuable and Rare: McDonalds have resources and capabilities which add value for customers and also are rarely
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(Ruth’s Chris only used USDA Prime beef therefore it had to be exportable to the new country), Population/high urbanization rates (restaurants needed to be in densely populated areas), high disposable income (fine dining restaurant with an average cost over $70), trend among people to eat out (more the people go out to eat, more are the odds they will come to this restaurant), and affinity for U.S. brands (overtly anti-US countries would not accept Ruth’s Chris and eat there). Ruth’s Chris target market
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material and other non-perishable products served in the restaurant. Once the raw material is not fresh or other products are not high-quality, food served at the restaurants will not taste as good as before and this will definitely harm the restaurants’ reputation. If the new restaurant operates as a company-owned branch, the purchasing unit will be responsible for all the non-perishable inventories and perishable inventories needed. The restaurant managers only have a little authority. Therefore,
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JOB ANALYSIS QUESTIONAIRE POSITION: RESTAURANT SERVER What techniques do you use to memorize menu items, specials and drink orders? 1. Please explain your interaction with other restaurant staff? 3. How much training is involved to learn the touch screen ordering system? 4 .Please explain the computer program used for processing customer payments. 5. What procedures do you follow to maintain cleanliness after drops and spills? 6. What skills do you believe are most important
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