...analyses in three approaches: ‘food as a sociocultural context for illustrating the logic and principles of different culture, food as a mediating material and moral system within societies and food as a set of nutriments representing the overlapping work of ecological, biological and cultural systems in human societies’ (Khare, quoting in Lupton, 1996: 9). The preparation, consumption and presentation of food are intricately connected to our social life. This paper will explore more details on the second approach; which is the relationship between food, family and community. It will examine how food consumption habits are fundamental to outline the boundary of a family and the causes and consequences of the decline in number of family meal. Family is always presented in positive qualities. It always encourages love, trust and intimacy. Home is seen as a place where warmth, tenderness, protection and understanding would be expected from parents; family relationship is divined to provide enduring and continuing emotional support; family is important in our aspect of life because ‘for the child, an introduction to life in the wider society and for the adult, a basis for life in the wider society’ (Fletch, 1966:228). Most importantly, family provides a secure refuge for us from the outside world; the family as a whole would work together to contribute their own continuity thus promotes stability of society. In today’s rough and tumbled industrial world, ‘people need company...
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...study of global frozen food and beverage market. This report analyses the global frozen foods market on the basis of various products such as fruits and vegetables, soups, fish, meat and ready meals such as frozen pizza, frozen desserts, snacks and pasta. The ready meals segment accounts for the highest share (40%) in the overall frozen food segment. * Europe is the largest consumer of frozen foods while ROW segment is expected to have the highest growth rate due to the emergence of Australia, Brazil and Argentina as the new frozen food markets. * Convenience is driving the frozen food market sales globally. Consumers are looking forward for a healthy and less time-consuming meals .The presence of private labels act as a major challenge for the international brands to enter and establish themselves in the regional market. * The global frozen foods market was estimated to be $218.41 billion in 2010 and is expected to grow to $261.50 billion in 2015 at an estimated CAGR of 3.7% for the same period. * Frozen ready meals accounted for the largest market share in 2010 due to their wide product range, which includes frozen pizza, entrées, desserts, snacks, etc. Frozen potato products are expected to witness the highest CAGR from 2010 to 2015. * The frozen ready meals segment is expected to show major growth in the U.S. market at 4.1% CAGR = Compounded Annual Growth rate (CAGR) * Market is highly fragmented with the top players together accounting for less...
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...MARSHALL MKT506 April 24, 2011 Abstract People on the go are always looking for different ways to eat without gaining weight, without having to spend a lot of money and something that is going to fill them up. A lot of different companies offer frozen meals but can any of them offer you a full meal that isn’t just filling but is also not high in calories and easy on your bank account. Mandarin frozen foods provide its consumers with all of this and more with their “Eat and Go” meal deals. Mandrian Frozen Foods Mandarin frozen foods are a company that is focused on giving its busy consumers a meal on the go that offers everything that a home cooked meal would offer. This company does not just provide its consumers with dinners but also lunch and breakfast. Each and every meal is complete with all the nutrients needed to fill you right up. What markets of consumers are being targeted for Mandrian foods? What types of people usually eat frozen foods? Business oriented people, busy moms on the go or people that are really not into cooking. Many people stay moving but are not really wanting to eat a bunch of fast foods they are looking to eat a complete meal that offers what a home cooked meal would provide. Source Encoding IMC marketing strategy interprets all marketing tools, approaches and resources within a company which in turns helps maximize the impact on the consumer mind (Keegan & Green, 2009). Maximizing the consumer mind helps with...
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...is that its chips can and do play a role in a healthy balanced diet and it is continually finding ways to ensure McCain products are as healthy as possible. McCain Foods Limited is an international leader in the frozen food industry, employing 19,000 people and operating 50 production facilities on six continents. A privately owned Canadian company, McCain generates annual sales in excess of CDN$6 billion. While potatoes are at the heart of our offering, we also produce many other food products, including pizza, appetizers, oven meals, juice and desserts. The company’s products can be found in thousands of restaurants and supermarket freezers in more than 160 countries around the world. McCain also owns The Day & Ross Transportation Group, one of the largest transportation companies in Canada. McCain is a leading manufacturer of French fries and frozen potato specialties. We also produce other foods, including pizza, appetizers, oven meals, vegetables and juice for both the retail and foodservice industries. Day & Ross Transportation Group and its divisions provide general freight, courier and warehousing services across North America. McCain Produce grows and sells seed potatoes globally McCain Foods: • Across six continents • 50 manufacturing facilities • 44 sales offices • 36,700 supplier partners • 3,200 grower partners Day & Ross Transportation Group: • 80 terminals across Canada • Operations across North America and globally Global Sales...
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...permission from the South Dakota Department of Education and Cultural Affairs Division of Education Services Menu Production Packet. 1 Menu Production Records Performance Objectives The participant will demonstrate an understanding of the Michigan Menu Production Record by completing assigned parts of the form. For more information about production records, refer to: A Menu Planner for Healthy School Meals, USDA (FNS-303), 1998. Introduction to Menu Production Records The Menu Production Record is a tool that is used in every foodservice operation, including restaurants, commercial cafeterias, and institutional cafeterias. Its main purpose is to plan and control food production. A written production record provides a place for the manager to plan the amount of food that will be prepared and then record what was actually served. Adjustments can be made to the Menu Production Record during preparation and service in order to indicate any changes that may need to be made. Since the Child Nutrition Programs receive reimbursement for lunches, breakfasts, and snacks that conform to the meal pattern, the School Food Authority must provide documentation to the state and federal government about the food and the amounts that were served. The Menu Production Record becomes the documentation of the amounts served. It is also the basic record that will be used by the state agency during a review to determine compliance with nutrient standards. The Menu Production Record is also an excellent...
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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; - White pepper to taste. Boil eggs for ten minutes, cool them and smudge with a fork in a round bowl. Finally chop celery and scallion and mix with eggs. Add mayonnaise, mustard, and pepper and stir it well to a creamy consistency. You may spread it...
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...Snack Food Industry Analysis Discussion Meng-Kai (Leo) Chiu Texas A&M University – Central Texas GB 588 – Seminar in Business Strategy Snack Food Industry Analysis Discussion Porters Five Force Model for the Snack Food Industry Nature and Strength of the Snack Food Industry Supplier Bargaining Power: Strong factors: • Cost of switching is low. • There are large numbers of suppliers. • Supplier is not dependent on industry. Supplier power is weak. Buyer Bargaining Power Strong factors: • Cost of switching is low. • Buyers have more knowledge about healthier alternatives. • Buyers are price sensitive. Overall bargaining power of buyers is high. Substitutes Strong factors: • Quality substitutes are readily available. • Cost of switching is low. • Substitutes have comparable or better features. Substitutes are easily attainable and switchable so substitutes are a strong factor. Rival Firms Competition Strong factors: • Cost of switching is low. • A lot of competitors. • Buyer demand is weak. Fierce competition between existing competitors. Threat of New Entrant Weak factors: • High capital requirements. • Experienced based cost advantages. • Strong product differentiation and brand loyalty. Threat of new entrant is which due to the factors mentioned above. Factors Driving Industry Change • Healthier food choices and more knowledgeable customers: this changes the growth rate of the company. • Increasing globalization: this may lift trade...
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...through the SuperTracker that I needed to increase my calorie intake to 2,200 calorie per day to achieve a healthier weight, as I was 99 pounds, and wanted to reach a goal of 105 pound. Even though I eat healthy food, I don’t eat a well-balanced meal. The SuperTracker showed me to implement more fruits, proteins and dairy into my meal plan. Vegetables and whole grains have really never been an issue for me. My other goals were to increase my vitamin D, vitamin A and iron, so I can stop taking supplements and to increase my dietary fiber. Throughout the nine-week program, I found that my eating habits did not improve. My calorie intake never went over 2,000 let alone get up to 2,200. I was although really shocked to learn how much sodium I consume, I always thought I was good with watching my sodium intake. This is why people have to be more concise of what they purchase as it can be high in sodium. The coach center message archive gave me some of the following advice for vitamin D, dietary fiber and iron. Vitamin D their comment was, try to meet your recommendation by trying new recipe ideas for salmon, tuna, and sardines. Dietary fiber the comment was plant foods are where you find fiber-fruits, vegetables, nuts and whole grains, when your meal has more fiber, it often has fewer calories, and you’ll feel fuller and stay within your calorie allowance. Their comments to incorporate more iron into my diet were, chickpeas are a source of iron, have hummus on a sandwich or with carrots...
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...and go on about your day and not worry about how or when your next meal will be? When you picture hunger issues do you think of underdeveloped third world countries? Or homeless people that you see on the side of the street? The truth is that there is a new picture that should come to mind when you think of people not having enough to eat. In the United States, 1 out of every 6 families struggle with hunger. Millions of hard-working families, many that have children and are caring for seniors are struggling to make ends meet and often go several meals or even days without food. This speech is to provide some facts on this issue and persuade you to maybe take a step to help make an impact on hunger issues in your community. Due to the recent decline in the economy the statistics are staggering and are mind-boggling. The organizations Feeding America and NoKidHungery.org state: • 16.7 million children and 2.8 million seniors lived in food insecure households. • In 2010 the top 5 states with the highest rate of food insecure children under the age of 18 were D.C, Oregon, Arizona, New Mexico and Florida • 62% of American teachers regularly see children who come to school hungry. Many of these children rely on school meals as there only source of food. • Hunger is most common in larger cities but is still prevalent in rural areas For those of us who have never had to worry about where their next meal is coming from these may just be words and you may not able to relate...
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...The aims of this report are to reveal my achievement, difference experiences, and other events at my organisation during the nine month work placement. One of the famous hotels in central London which has been an extremely interesting history since 1907 is Strand Palace Hotel. It is easy to access around London popular places such as Trafalgar Square, Convert Garden, Charing Cross, London Eyes and so on. For tourists and foreigners, it is the perfect and easy going address and for international companies and business people, it can save their time, make them comfortable due to their incredible customer service in city area. I am a breakfast Food and Beverage assistant in Strand Palace Hotel. My responsibilities are directly report to our supervisor about complaint or special events, train new staffs on serving customer with going to extra mile, preparing coffee and tea for the guest, to be sure all of the equipment in the restaurant are proper storage and security of monies, reset the table for Lunch and dinner, participate in monthly training. My experience Hostess position Firstly, I got a promotion as a hostess position at the hotel’ Curvery restaurant in breakfast session. After promotion, I have more responsibilities to check the customers’ keys cards to make sure full English breakfast inclusive or not. If not, we have to charge in their room or ask them pay by card or cash. Seating the customer is not that much easy between 6:30 to 10:30 at breakfast because we have...
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...BINGO Since its launch period in March, 2007, BINGO as a brand has been though a lots of ups and downs. Both Branding and sales and Distribution aspects of marketing for BINGO have been explored and matured to a large extent. Though the product itself is considered to be in a growth stage with a market share of 16% in the branded snacks food category, it has been successful to a large extent in creating the required Brand recall for the category INDIAN SNACK INDUSTRY: Snacks are a part of Consumer Convenience/ Packaged Foods segment. Snack is describes as a small quantity of food eaten between meals or in place of a meal. Snack food generally comprises bakery products, namkeen, ready-to-eat mixes, chips and other light processed foods. According to Ministry of food processing, the snack food industry is worth Rs 100 billion in value and over 4,00,000 tonnes in terms of volume. Though very large and diverse, the snacks industry is dominated by the unorganized sector. According to a survey almost 1,000 snacks items and 300 types of savouries are sold across India. The branded snacks are sold at least 25% higher than the unbranded products. Though there is no particular time for snacks, normally they are consumed at teatime. There is large no. of varieties with specialities from all regions, which have gained national acceptance. The industry has been growing around 10% for the last three years, while the branded segment is growing around 25% per annum to stand at Rs.6000-Rs...
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...Food Product Design FMI Reveals Grocery Shopper Trends October 29, 2010 0 Comments Posted in News, Economics, Market Research, Market Trends, Consumer Preference, Dairy, Snack Foods, Beverages, Frozen / Refrigerated Foods, Confectionery, Fruits / Vegetables, Bakery / Cereal, Private Label Print ARLINGTON, Va.—It’s all about the deal for today’s grocery shopper, according to “U.S. Grocery Shopper Trends 2010," a report from the Food Marketing Institute (FMI). “Shoppers have gained a renewed appreciation for saving money through home-cooked meals, comparison shopping, store selection, brand preference, coupons and more," said FMI President and Chief Executive Officer Leslie G. Sarasin. “They choose to save money by eating at home but they also believe, overwhelmingly, that the food they eat at home is healthier than eating away from home. It is clear supermarkets are positioned to help their customers save money and help them make healthier choices when it comes to food." According to the FMI report, shoppers are spending an average of $99.90 weekly on groceries, up 1.5 percent compared to last year’s average of $98.40. The three top reasons for choosing a primary store are: Price (75 percent); high-quality fruits and vegetables (73 percent); and items on sale or money-saving specials (67 percent). With saving money at the top of their minds, consumers are buying only what they need and seeking the best value for their money, says the FMI report. They are also using...
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...the corners on the street. It is close by a small neighborhood and an elementary school, which this is known to be a small local business. This business mainly deals food in different variety of meals that consists of breakfast, lunch and also dinner. It operates in a set schedule every day for normal business hours. In the Business in Commerce they buy products like meats and chickens and certain different ingredients to resell it as cooked product, also known as a restaurant. They build a reputation upon good cooked meals. In the Business of Organization it is a family owned business that is operated by trusted friends and family. They have secret recipes and also ingredients that they use that make customers come forward for more. I am aware that they buy their food through warehouse prices cheaper, thus building a better revenue. Making sure that they are keeping this consistent to ensure the upkeep cost will allow them to keep the same reduced prices but a profitable gain. When there is marketing, it is when they show the picture of the food that you are interested in. With Business as an Occupation they ensure that their cooks will maintain the exact meals consistently with the ingredients for consumer to know and familiarize with the taste. They must ensure that their meals are always exactly the way as the description and also create it in a timely manner. Since their menu is vast there must be courtesy when it comes to serving, like “please” and “thank you.” “A company’s...
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...D-Hall options Editorial As any student who has been on a non D-hall meal plan knows, it’s difficult to convince yourself to eat there when you have to use flex bucks or real money. D-hall costs over 7$ for students without a meal plan. That cost is the same regardless of how much you intend to eat, a detail that can be very frustrating. 7$ may not seem like very much, but when you are operating on a fixed income like many college students are, it becomes rather expensive to eat at D-hall. When offered the choice of having an arguably lesser quality biscuit and eggs with bacon in D-hall for 7$ or a quick to-go version of the same thing in Valhalla for less than 3$ it’s pretty obvious which one students will chose. Yes D-hall has a variety of other foods, such as cereal and juice and the occasional breakfast sausage in the morning, but half of those feel like they have better versions for cheaper in Valhalla (which is saying something considering the price of “groceries” in Valhalla). For an all you can eat dinner buffet, 7$ doesn’t sound like too bad a price considering the quantity of food you can consume especially after a hard day of class and work. The primary issue I have with D-hall is rarely do I feel like I’m eating enough to warrant paying my way into D-hall unless that multiple plate dinner is the intended case. It feels like a waste almost when you just want a to-go box with some sandwiches or a salad and it costs the same as that all you can eat buffet. People...
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...Abstract This analytical report presents the research findings that will guide the development of a comprehensive food purchase, preparation, and cost sharing procedures for the full-time force of fire fighters. The problem raised in the case study is the need to develop a plan for how the fire fighters will prepare meals, purchase food, and share food costs, as it is the first time for the city council to transition to a force of full-time, paid fire fighters who will serve the small town of Pickering, Ohio. Based on the findings of the research, it was held that a healthy diet is very important for fire fighters because they are constantly exposed to stress and life-threatening conditions. Among the alternative solutions listed in the report, it was the option of hiring an in-house chef and kitchen staff (at least two members) who will be tasked to purchase the right food products and prepare all meals (breakfast, lunch, and dinner) for the fire fighters will help save costs on the meal budget for the entire team. Analytical Report: Food Purchase, Preparation, and Cost Sharing for the Ohio Fire Fighters Introduction Similar to the role of the military, the country’s line up of public safety professionals known as the fire fighters, serve the country with integrity, honor, and commitment. In fact, the fire fighters of the country may be considered as modern-day heroes who continuously...
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