OPERATIONAL PLAN FOR NAB COMPANY Vernessa Blackwell Strategic Management Business 599 Dr. Scott Holtzclaw, Ph.D. Contents Introduction 3 Operational Plan 3 Goals of the Project 3 Types of Products and their Operations 4 Sales Plan 4 Financial Planning 5 Technology Plan 5 Management & Organizational Plan 6 Conclusion 7 References 8 Operational Plan for NAB Company Introduction This assignment comprises of a plan that has to be done for NAB Company on operational, technology and
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an indoor activity which will keep its customers away from harsh weather elements. With an inspirational drive for success, by being committed to ongoing development and always thinking of new challenges and goals to become a profitable company, we plan to obtain at least $250,000.00 in sales by 06/01/2010. Company Goals and Objectives: As an Entertainment Company our number one goal is to make every customer smile. Secondly, we want to be greatly admired by the community for not only offering great
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Guys Burgers and Fries, has grown a small family business to one of the largest and fastest growing franchise in America. “Sell a really good, juicy burger on a fresh bun. Make perfect French fries. Don’t cut corners.” That’s been the business plan since Jerry Murrell and his sons opened their first store location in 1986. (Welch, 2010, p. 76) This philosophy is different from competitors who rely on gimmicks and advertisements to entice customers. It is not unusual for competing fast food
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among peers in the 2015 American Customer Satisfaction Index. Fast food restaurants overall dropped 3.8 percent, but McDonald’s fell by 6 percent from 2014, holding firm in the last spot. As the baby boomers get older, the millennials are becoming a larger part of the population. The generation is more aware of what they are eating and with all the media claiming “McDonalds” as unhealthy; they have chosen to eat restaurants that are “fresh and healthy”. With all the propaganda against McDonalds
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FACULTY OF BUSINESS, ECONOMICS AND LAW GROUP COURSEWORK COVERSHEET Coursework Details | Module Name and Code | International Hospitality Operation Management(MAN 3092) | Coursework Title | Group Assignment | Deadline | 19/1/2015 | Word Count | | Student Details | Student URNs (7 digit number on Uni card) | 623076062043706213281 | Student Names | Phuoc Gia Khanh NguyenYiyin GanYu Oi Chi | Programme(s) | | Student DeclarationTo be agreed by Students | Please refer to the University
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08 Fall Promotional Plan Executive Summary Naturally brewed with no added preservatives in Golden, Colorado, the heart of the Rockies, Coors Light is the eighth leading beer brand in the world. As Molson Coors’ largest brand, the new parent company after the 2005 merger, Coors Light has established itself as the biggest selling brand in both the US and Canada. The merger, however, left the company heavily indebted and with limited capital suffered a
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to the problem of overcapacity as it will bring detrimental effects. It is crucial for the hotels to industry to plan future hotel developments and marketing strategies based on accurate information about future demand. Blindly building more hotels will worsen the problem and result in capacity waste and financial burdens. For example, low occupancy rate will cause over staffing and it is costly for hotels to retain more employees than they need. It is estimated
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customers’ needs 2. Modernising our customer experience: Achieving operational excellence through technological innovation Reimaging shop look by remodelling restaurants with new designs 3. Broadening accessibility: Making it more available in the term of price, location and operation hours. To strengthening brand recognition
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Management Information System(MIS222) FINAL PROJECT REPORT GROUP MAMBERS M.HASHAAM WAQAR (13106) MUHAMMAD AWAIS (12109) SHAHEER SHAHID (12133) NABEEL JAVED (11576) Nadeem Arshad (11328) Dated: 27th DEC,2012 SUBMITTED TO: SIR Dr. Zeeshan Bhatti Table
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Wiley • Dopson, L. R., Hayes, D. K., & Miller, J. E., 2008, Food and beverage cost control, 4th Ed, Hoboken, N.J John Wiley & Sons • Edmunds, S. A., 2018, How to Control Cost of Food & Labor in a Restaurant Service, viewed 1 June 2018, http://smallbusiness.chron.com/control-cost-food-labor-restaurant-service-66929.html • 'For cost control (Food in Review) ' 2002. Food Service Director, vol. 15, no. 8, pp. 86(1). • Gregoire, M. B., 2010, Foodservice organizations: a managerial and systems approach
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