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The Art of Being a Hobo

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Submitted By ccsee1992
Words 1041
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To ensure compliance to Dubai’s food safety standards, all operational staff would have to attend the respective Food Safety Programmes (FSP).

It is important that the Management be in Dubai at least 3 months ahead of opening to process and await the FSP approval by the Dubai Municipality. Upon approval, management team would train the staff in the FSP, Formal Code of Conduct as well as the Standard Operating Procedures(SOP).

Person-In-Charge(PIC) Program is mandatory for all food businesses operating under the jurisdiction of the Dubai Municipality (ICCADUBAI, 2005). The following table states the level Udders staff would require:

The third Food Safety certification Udders requires to get is the Hazard Analysis and Critical Control Points (HACCP) system.

6.2 Licensing

When applying for licenses, it would be helpful to engage a local liasion. This could either be a geocentric/polycentric manager or any other local personels. To avoid any errors and prevent any delays, the appointed liason should be familiar with processes and posess all necessary documentations when working with the municipality.

6.3 Positioning

With the convergence of cultures, Udders should employ a multifaceted positioning strategy. Products should not only appeal to the Arabic people but also the South asians (which are the majority of the population), and also the various expatriates.
Primaryily, Udders can introduce classic Middle Eastern flavours, some examples like caramel milk, pistachios and roses. In addition, Udders can also engage the curious market segment by introducing an interesting or unique flavour. For example, Udders can capitalise on the camel milk trend by introducing a market-exclusive camel milk flavour.

In order to keep up with the ever-changing consumer preferences, Udders can follow Lay’s Flavour Me Campaign in the Arabian Gulf. In Lay’s

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