...understanding how a business can strategically organize, plan and prepare for future situations in order to become successful, so that they can use their knowledge to upgrade Amoy’s 5star Restaurant. ASG will also build on the restaurant’s knowledge of the necessary tools of business analysis such as the PESTLE analysis, thus introducing the restaurant to further analysis tools needed for the process of strategic planning. ASG will ensure that the restaurant learn how to apply strategic positioning techniques within their business operations as well as assessing the roles and responsibilities for their strategy implementation and analyzing estimated resources required for their new strategy within the restaurant that needs implementation, in order for them to see tremendous results. ASG will thus help them to understand ‘Business Strategies’ on a whole, and how to use the various implementations in upgrading their organization. ii. Background: ASG Consulting Management Team was hired by Amoy’s 5star Restaurant to assist them in implementing the necessary strategic elements that their business need in order to upgrade their enterprise, so that they can make better profits from what they are currently making. The restaurant is a sole trader business which is operated by the owner Amoy Gentles. The restaurant is unable to formulate new strategies and is also having difficulties understanding the process and approaches of strategic planning and implementations. ASG will be assisting...
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...Final Strategic Plan Richard Pitcher BUS/475 May 12, 2014 Ryan Simpson Final Strategic Plan Strategic Plan, Part I: Conceptualizing a Business Anyone who wishes to go into business or who is already in business should have some type of strategic plan in place so that their company could gain success. A strategic business plan helps a company to define its mission, and vision, giving the company a sense of purpose and direction that sets it apart from competitors (Pearce & Robinson, 2009).Part 1 of the strategic plan that will be worked on over the remainder of this course will outline critical information needed for this plan. The mission statement will define the chosen business which is a startup restaurant called Mom’s Kitchen, its products, service and customers. The vision statement will show the strategic intent which shows where the organization expects to be in the future and how it will use its energies and resources to get there. This paper will analyze how the mission, vision, and values which guide the direction Mom’s Kitchen will follow and how Mom’s Kitchen addresses customer needs and what advantage they can achieve over their competition. Define the Business, product and mission statement The business I chose as a startup business is a restaurant, called Mom’s Kitchen. The mission statement for Mom’s Kitchen is “to provide our customers with a homemade meal like mom would have made using the freshest ingredients at a valued price” Because there...
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...McDonald's Marketing Strategy McDonald’s is the world’s largest fast-food restaurant chain. It has more than 30,000 restaurants in over 100 countries. Over one billion more customers were served in 2007 than in 2006. Although net income was down by $1.1 billion in 2007, McDonald’s sales were up 6.8%, and revenue was a record high of $23 billion. “The unique business relationship among the company, its franchisees and suppliers (collectively referred to as the System) has been key to McDonald’s success over the years. The business model enables McDonald’s to play an integral role in the communities we serve and consistently deliver relevant restaurant experiences to customers.” (McDonald's, 2008, 25). McDonald’s overall strategic plan is called Plan to Win. Their focus is not so much on being the biggest fast-food restaurant chain, rather it is more focused on being the best fast-food restaurant chain. McDonald’s “strategic alignment behind this plan has created better McDonald’s experiences through the execution of multiple initiatives surrounding the five factors of exceptional customer experiences – people, products, place, price and promotion” (McDonald's, 2008, 25). McDonald’s also incorporates geographical strategic plans. In the U.S., McDonald’s strategic plan continues to focus on breakfast, chicken, beverages and convenience. These are the core areas in the United States. McDonald’s has launched the Southern Style Chicken Biscuit for breakfast and the Southern Style...
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...McDonald's Marketing Strategy McDonald’s is the world’s largest fast-food restaurant chain. It has more than 30,000 restaurants in over 100 countries. Over one billion more customers were served in 2007 than in 2006. Although net income was down by $1.1 billion in 2007, McDonald’s sales were up 6.8%, and revenue was a record high of $23 billion. “The unique business relationship among the company, its franchisees and suppliers (collectively referred to as the System) has been key to McDonald’s success over the years. The business model enables McDonald’s to play an integral role in the communities we serve and consistently deliver relevant restaurant experiences to customers.” (McDonald's, 2008, 25). McDonald’s overall strategic plan is called Plan to Win. Their focus is not so much on being the biggest fast-food restaurant chain, rather it is more focused on being the best fast-food restaurant chain. McDonald’s “strategic alignment behind this plan has created better McDonald’s experiences through the execution of multiple initiatives surrounding the five factors of exceptional customer experiences – people, products, place, price and promotion” (McDonald's, 2008, 25). McDonald’s also incorporates geographical strategic plans. In the U.S., McDonald’s strategic plan continues to focus on breakfast, chicken, beverages and convenience. These are the core areas in the United States. McDonald’s has launched the Southern Style Chicken Biscuit for breakfast and the Southern Style...
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...Strategic Plan, Part I: Conceptualizing a Business BUS/475 October 7, 2013 Strategic Plan, Part I: Conceptualizing a Business Worlds Apart is a new concept restaurant that incorporates different dishes from all over the world into one restaurant. There will be amazing food dishes from Ireland, Germany, Mexico, Italy, France, China, and Greece, and of course, good ole down home southern dishes as well. Mission Statement Worlds Apart inspires to be a high-quality restaurant that meets and exceeds all expectations. The restaurant will offer a diverse menu from around the world using natural ingredients of the highest quality possible, and still offer moderate prices. We will give our employees the best training in respect, courtesy, and service better to assist our customers. We will use environmentally safe products to protect our ecosystem and the community around us to help reduce our carbon footprint. We strive to be an internationally known household name for our excellent service and high-quality foods in a way that will help us grow and expand profitably. Vision Statement Within the next five years, Worlds Apart will be a well-known “five star” restaurant in Southern Kentucky by combining exquisite customer service and perfectly prepared meals that creates a unique dining experience. Values and Guiding Principles Accountability-being responsible and taking ownership for our actions. This is essential to preserve our customers and societies trust and protect...
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...Strategic Plan: Taco Twist – Part I LeeAnn Jordan BUS/475 July 16th, 2012 Strategic Plan: Taco Twist – Part I Analysis and Mission Statement Taco Twist is an authentic Mexican/American restaurant with a twist. The restaurant offers authentic Mexican tacos, like those from across the border as well as other Mexican favorites. In addition, the restaurant offers a variety of American style tacos sure to please the pickiest eater. The service is provided by a complete and qualified team of associates whose only wish is to make the experience to Taco Twist enjoyable and a remember able dining experience. The customers are made up of all ages from different walks of life who enjoy tacos and other Mexican favorites whether Mexican or American style. The mission statement for Taco Twist is simple “To provide excellent food with first class service, an exciting atmosphere, and a great value for the money.” What makes this restaurant different from other Mexican/American restaurants is that the menu offers traditional Mexican tacos and other Mexican favorites, whereas the American style tacos offer a variety of American created favors. Next, the service is first class with an enthusiastic staff, which greets everyone as soon as they enter the building. They ensure that their order is taken in a timely manner that their food is served piping hot, and return to their table regularly to ensure that they have everything they need to enjoy their dining experience...
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...Restaurant Practicum Report on (Name of the restaurant) (Exact address of the restaurant) TRAINING PERIOD: November 9, 2009 to February 14, 2010 In Partial Fulfillment of the Requirements for the Course Restaurant Practicum For a Degree in Bachelor of Science in Hotel and Restaurant Management College of International Hospitality Management University of Perpetual Help System - DALTA Alabang – Zapote Road, Pamplona 3, Las Piñas City SUBMITTED TO: Mr. Wendell B. Aguirre Professor SUBMITTED BY : Mr. Juan Dela Cruz SUBMITTED ON: February, 2010 TABLE OF CONTENTS Title Page ……………………………………………………………… i Table of Contents ……………………………………………………………… ii List of Tables ……………………………………………………………… iii List of Figures ……………………………………………………………… iv List of Pictures ……………………………………………………………… v Preface ……………………………………………………………… vi Acknowledgment ……………………………………………………………… vii Page CHAPTER I: Institutional and Operational Background History of the Restaurant x General Location x Philosophy, Mission and Vision x Organization Chart x Job Description x Job Specification x Job Breakdown x Standard Operating Procedures x Manpower Requirements x Facilities and Layout x Work Atmosphere x Use of Materials Resources x Safety and Sanitation Procedures and Practices x Outstanding Characteristics x CHAPTER II: SWOT Analysis, Strategic Planning and Recommendation Strengths x Weaknesses...
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...Restaurant Practicum Report on (Name of the restaurant) (Exact address of the restaurant) TRAINING PERIOD: November 9, 2009 to February 14, 2010 In Partial Fulfillment of the Requirements for the Course Restaurant Practicum For a Degree in Bachelor of Science in Hotel and Restaurant Management College of International Hospitality Management University of Perpetual Help System - DALTA Alabang – Zapote Road, Pamplona 3, Las Piñas City SUBMITTED TO: Mr. Wendell B. Aguirre Professor SUBMITTED BY : Mr. Juan Dela Cruz SUBMITTED ON: February, 2010 TABLE OF CONTENTS Title Page ……………………………………………………………… i Table of Contents ……………………………………………………………… ii List of Tables ……………………………………………………………… iii List of Figures ……………………………………………………………… iv List of Pictures ……………………………………………………………… v Preface ……………………………………………………………… vi Acknowledgment ……………………………………………………………… vii Page CHAPTER I: Institutional and Operational Background History of the Restaurant x General Location x Philosophy, Mission and Vision x Organization Chart x Job Description x Job Specification x Job Breakdown x Standard Operating Procedures x Manpower Requirements x Facilities and Layout x Work Atmosphere x Use of Materials Resources x Safety and Sanitation Procedures and Practices x Outstanding Characteristics x CHAPTER II: SWOT Analysis, Strategic Planning and Recommendation Strengths x Weaknesses...
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...Strategic Plan: The Cheesecake Factory STR 581 March 31, 2014 Dr. Patricia Dues Strategic Plan: The Cheesecake Factory Table of Contents Executive summary 3 Mission and Vision Statement 3 Company Overview 3 Environmental Scan 4 External Environmental Analysis 4 Internal Environmental Analysis 5 Value Disciplines 7 Generic Strategies 8 Grand Strategies 8 Recommended Strategy 9 Implementation Plan 9 Objectives 10 Functional Tactics 10 Action Items 11 Milestones and a Deadline 12 Required Organizational Change 12 Risk Management and Contingency Plan 12 Conclusion 13 References 14 Executive Summary Mission and Vision Statement The mission of The Cheesecake Factory is to create an environment where absolute guest satisfaction is the highest priority. The vision statement is as follows: Through a shared commitment to excellence, we are dedicated to the uncompromising quality of our food, service, people and profit, while taking exceptional care of our guests and staff. We will continuously strive to surpass our own accomplishments and be recognized as a leader in our industry. (The Cheesecake Factory, 2014) Company Overview “The Cheesecake Factory restaurants provide a distinctive, high quality dining experience at moderate prices by offering an extensive, innovative and evolving menu in...
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...Strategic Plan, Part I: Conceptualizing a Business Adam Baalaer BUS 475 November 7, 2011 Hal J. Wilkins Strategic Plan, Part I: Conceptualizing a Business Many night-clubs, bars, and restaurants open weekly all over the country, but the key to success for these businesses is developing a key strategic plan. A key strategic plan needs to have a successful vision, mission, and key values that will support the strategic business plan. The business that has been chosen for this paper is opening a new pub and restaurant. In order for this restaurant to successfully open, a business plan, vision, and mission statement supporting strong values needs to be established, and this will all be discussed in this paper. The Thirsty Hunger is a new pub that will be open to the public offering more than 50 draft beer selections on draught and a great variety of food. The Thirsty Hunger would have a restaurant on one side, allowing underage to dine with their families and enjoy dining in a positive atmosphere. The other side of the pub and restaurant would have a sports bar theme with many large screen televisions supporting all televised sports. Thirsty Hunger will not have a divider between the sports bar and restaurant so the positive energy in the room can be experienced by all of the customers. The customers will range from families looking for a restaurant that offers a great food and environment experience, to individuals consuming cocktails or beers wanting to enjoy watching their...
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...Restaurant Practicum Report on (Name of the restaurant) (Exact address of the restaurant) TRAINING PERIOD: November 9, 2009 to February 14, 2010 In Partial Fulfillment of the Requirements for the Course Restaurant Practicum For a Degree in Bachelor of Science in Hotel and Restaurant Management College of International Hospitality Management University of Perpetual Help System - DALTA Alabang – Zapote Road, Pamplona 3, Las Piñas City SUBMITTED TO: Mr. Wendell B. Aguirre Professor SUBMITTED BY : Mr. Juan Dela Cruz SUBMITTED ON: February, 2010 TABLE OF CONTENTS Title Page ……………………………………………………………… i Table of Contents ……………………………………………………………… ii List of Tables ……………………………………………………………… iii List of Figures ……………………………………………………………… iv List of Pictures ……………………………………………………………… v Preface ……………………………………………………………… vi Acknowledgment ……………………………………………………………… vii Page CHAPTER I: Institutional and Operational Background History of the Restaurant x General Location x Philosophy, Mission and Vision x Organization Chart x Job Description x Job Specification x Job Breakdown x Standard Operating Procedures x Manpower Requirements x Facilities and Layout x Work Atmosphere x Use of Materials Resources x Safety and Sanitation Procedures and Practices x Outstanding Characteristics x CHAPTER II: SWOT Analysis, Strategic Planning and Recommendation Strengths x Weaknesses...
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...or business, to guide the company over the next decade the Great Italian Food Company will make costly mistakes and jeopardize the company’s current position and future growth. Hard decisions must be made and appropriate planning will have to be conducted. Analysis and Evaluation Joe Marconi, the founder and current Board Chairman of the Great Italian Food Company, established the first Papa Joe’s restaurant in 1960. Since that time the company has expanded to include three additional Papa Joe’s restaurants in the Greater St. Louis area and established a Board of Directors. The members of the board include Joe’s wife along with their four children; Little Joe, Johnny, Tony, and Maria. Additionally, three of Joe’s longtime personal friends are also members of the board of directors. The restaurants themselves are family establishments with a unique Italian atmosphere and a basic Italian menu. Over the years the company has been fairly successful under the management of Joe’s oldest son, Little Joe, with the expansion to three additional Papa Joe’s restaurants. However Joe’s children now believe that the current business model will not remain profitable enough to maintain their current lifestyles, which they have grown accustomed to and want to grow the company even further. Each of Joe’s children and Jimmy (one of the...
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...Name: Kondwani MandeInternal Verifier (s) : Tracey Gallagher | | | Contents OPERATION MANAGEMENT IN LARGE BUSINESS 3 McDonald’s 3 Business Model 3 Mission Statement 4 Vision 4 SWOT Analysis 4 Learning Outcome 1: Understand the nature and the importance of Operations Management 8 1.1 The importance of operational management 8 Examples of operations management in McDonald’s 9 1.2 Assess the operations management in terms of production of goods and services safety, on time, low cost, quality and within the law 11 Production of goods and services safely 11 Production of goods and services on time 12 Low cost 12 Quality and within the law 13 1.3 Significance of links between operation management and strategic planning 14 1.4 Operations management system diagram 17 2.1 The impact of “Three E’s” (Economy, Efficiency and Effectiveness) make on operations management 18 Economy 18 Efficiency 18 Effectiveness 19 2.2 Identify any measure adopted for cost minimization and quality maximization 19 Measures for cost minimization and quality maximization 21 2.3 Evaluation of the significance of the five performance objectives 22 Learning Outcome 3: Understand how to organise a typical production process 25 3.1 How linear programming can assist to make operations management more effective 26 3.2 Compare and contrast critical path analysis and network planning 30 Critical path analysis and network planning 30 3.2 Mechanism...
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...Castle Business Plan Castle’s Family Restaurant Business Plan: Stage III Susanna Vilim DeVry University HRM-340 1 Castle Business Plan Table of Contents Item Table of Contents Executive Summary Introduction Page # 2 3- 4 5 Company Review 6- 7 Business Analysis 8 - 11 HRIS Type/Comparison 12 - 14 HRIS Recommendation 15 - 17 Conclusion 18 Bibliography 19 2 Castle Business Plan Executive Summary Castle’s Family Restaurant being the successful family owned chain of restaurants completing in a dynamic yet economically challenged environment is to be commended. To continue to achieve the strategic business objectives of living out the corporate mission and expanding the current chain, the business plan set forth in detail will address current challenges being faced in payroll processes and the recommendations in addressing each of these needs so that the organization can meet and exceed current and future goals. Jay Morgan, operations manager, currently carries the responsibilities associated with payroll activities. Payroll processes are vital to the organization and the risks associated with implementing these activities are high. Implementing an automated Human Resource Information System (HRIS) will mitigate these risks and in turn will be beneficial to current and future objectives in growing the organization. Currently Castles utilize Compeat to address other aspects of the business; the recommendation...
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...Introduction Exercise 2 – Setting up and designing a new workplace In Australia, the restaurant and catering industry turns over $9.3 Billion and employs around 217,000 people (Restaurant and Catering Association). The accommodation and food services share of employment in Australia represents 51.2% (Department of Industry, Innovation, Science, Research and Tertiary Education Report 2012) and New South Wales has around 50,000 food businesses which have registered their activities with NSW Health. Additionally, Department of Industry, Innovation, Science, Research and Tertiary Education Report 2012 states that the survival rate of a small business, by employment size between June 2007 to June 2011, is only 59.7%. The purpose of this report is to provide advice to Vivienne and her brothers on the steps they will need to take to setup, design and fill job positions for their new restaurant. Description of the Key Facts/Context (FACTS) The owner’s parents believe children should learn for themselves and while the parents are successful in Chinatown in Sydney there has been no mention of their experience in the business in Newcastle. All three siblings have completed, or in Vivienne’s case about to complete, degrees in Accounting, Law and Business however none of the siblings has experience in starting up a business or in managing a restaurant or staff. Nor do they have qualifications as a chef or in responsible service of alcohol or accredited tertiary education in hospitality...
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