...Henry Nestlé showed an early understanding of the importance of global operations and the company has been making business decisions with a global perspective since they first developed in 1866. Preceding the First World War, Nestlé started to expand its horizons into Europe and the United States and ever since World War II they have been expanding until today where they now have over 10,000 different products and are located in 130 countries (Nestle). Switzerland-based Nestlé is a multidomestic corporation with operations in almost every country in the world. Because tastes are different amongst different cultures, the company’s managers match the products to their local consumers. For example, there are products sold in Europe that are not available in the United States or Latin America (Robbins). This displays an effective global perspective and has proved to be successful. Nestlé exhibits a geocentric attitude as they are very world-oriented and consider the varying preferences of their diverse customers. Nestlé also employs a global supply chain. They operate one of the largest supply chain networks in the Oceania region. From national supermarket chains in Australia and New Zealand, to small outposts in Papua New Guinea, Nestlé has over 2,000 Stock Keeping Units and 10,000 customer orders per month delivered to over 3,500 locations (“Supply Chain”). Nestlé is a leading global company and a good example of how a company should manage in a global environment. Obtaining workplace...
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...Yum! Brands Yum! Brands started out as Tricon Global Restaurants in 1997 as the result of a separation from PepsiCo, and became owners of the KFC, Pizza Hut and Taco Bell brand names worldwide. Yum! Brands is now a Fortune 500 company based out of Louisville, Kentucky and the world’s largest restaurant company in the world in terms of system restaurants. With over 37,000 restaurants in over 110 countries, Yum! Brands dominates four sectors of the quick-service food industry: Mexican with the Taco Bell name, chicken with the world famous Kentucky Fried Chicken brand, pizza with the Pizza Hut chain, and seafood with their Long John Silver’s restaurants. Yum! Brands also owns A&W Restaurants, the longest running franchise chain in the United States, and the world's largest delivery wing chain, WingStreet Restaurants. In their traditional form, units feature dine-in, takeout and, and drive-thru or delivery of fast service food items. Non-traditional units include “express” units and kiosks with limited selections on the menu. These venues are located in non-traditional locations for convenience and practicality, such shopping malls, airport terminals, gasoline service stations, sport centers and stadiums, recreational and amusement parks, convenience stores and colleges and universities (Yum! Brand “Our Brands”). Geographic Sectors Yum! Brands operations include three major segments: a) The United States b) China, Thailand and Taiwan and c) International. Although domestic...
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...business was inexpensive and fast food, burgers, fries and shakes. The present corporation dates its founding to the opening of a franchised restaurant by businessman Ray Kroc, in Des Plaines, Illinois, on April 15, 1955, the ninth McDonald's restaurant overall. Kroc later purchased the McDonald brothers' equity in the company and led its worldwide expansion, and the company became listed on the public stock markets in 1965. Today McDonald’s has grown to become is the world's largest chain of hamburger fast food restaurants, serving more than 70 million customers daily in 119 countries across the globe. As of December 31, 2013, the company operated 35,429 restaurants, including 28,691 franchised and 6,738 company-operated restaurants. It ranks 111 in Fortunes top 500 companies, with revenues of usd$28.1B at the end of calendar year 2013. Problem Statement McDonald’s problems started in the 1990s as a result of rapid global expansion at the expense of service, cleanness, and quality. Solving for cleaning up stores and improving service were short term fixes. CEO Skinner realized that longer term problem lurked in the horizon and these needed to be addressed quickly if McDonalds were to survive, and grow in the market place. McDonald’s problems can be categorized in several areas; this could help the organization focus on addressing them; 1- Fragmenting markets and customer taste. With the expanding options and availability of once exotic foods, like Sushi and...
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...UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts Systems: manufacturing; traditional; sous-vide; cook-chill/freeze; cook-to-order; batch; centralised; pre-prepared; individual; multi-portion; communications; technology; applications; operational/management requirements; reporting procedures Equipment: specialist; volume; equipment specifications; economics; ergonomics; integration; maintenance and ‘down time’ Contexts: types eg contract catering, events catering, conference and banqueting https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/src=sidebar LO2 Understand purchasing management for materials, commodities, beverages and equipment Supplier: contract; purchasing specification; monitoring; vendor ratings; implications for organisation Factors influencing choice: factors eg capacity, production issues, reliability, transportation and delivery, discounts, technology applications, contingency arrangements Materials, commodities and equipment: branded/non-labelled; customised; quality; availability; delivery LO3 Be able to produce and critically assess food and beverage preparation plans Plans: staffing levels and abilities; resource issues eg physical, financial; planning meeting Methodology: production schedules and methods; consistency...
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...UNIT 27: CONTEMPORARY GASTRONOMY Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand contemporary gastronomic developments and trends Contemporary developments and trends: developments and trends eg diversity of development, operations and systems management, service methods, client base and choices, menu and beverage provision, sourcing of commodities, organic foods, availability of international foods, widening choice in New World wines, development and effects of concept cuisines, trends in airline catering, role of skilled workers and their influence on quality, entrepreneurial skills, elite establishments, branded food businesses, design Contemporary influences: key contemporary personalities; role; effectiveness; regional/national/international; potential key influences; political; economic; social; technological considerations; wisdom and fallacies of food choice; vision and leadership Relationship between food and drink: construction of menus and dishes; changes in balance between food and wine; other alcoholic/non-alcoholic beverages; changing nature of dining; service development; modern restaurant concepts; increased diversity; future development of trends https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=2661787398353896545\ LO2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner Preparation: time planning;...
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...UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand factors that influence menu planning decisions Menu development and policy overview: principles of menu planning; types of menu; menu balance; creativity; consumer expectations; religious, cultural, ethnic and social influences; fads and trends; fashions; themes Menu compilation: factors eg taste, colour, texture, portion size, temperature, appearance, commodity planning, seasonal factors Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing LO2 Understand menu product development planning processes Idea generation: SWOT analysis (Strengths, Weaknesses, Opportunities and Threats); market and consumer trends; focus groups; employees; user patterns and habits; brainstorming of new menu, service or restaurant concept Idea screening and concept testing: elimination of unsound concepts prior to devoting resources; developing and marketing; feasibility; cost; production issues Business analysis: estimated selling price; sales volume; profitability; breakeven point; market testing; technical implementation;...
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...getting bigger every year. And it's safe to say that the 24-hour gym's clients, employees and franchisees are among the most enthusiastic people in the fitness industry. That's because the roughly 2,500 anytime clubs focus on people and culture. The company carefully selects its employees and treats them well, committed to the idea that a workplace should develop and challenge, not be stagnant or boring. Clients, meanwhile, appreciate the convenience of 24-hour accessibility to the small gyms--typically 2,500 to 5,000 square feet--whose staff and personal trainers take an interest and encourage them to push themselves. 2 Hampton Hotels Consider Hampton the U.S. ambassador of the hotel business. The company, which counts more than 1,900 units worldwide, has become the hallmark of American friendliness, cleanliness and convenience in the value-price hotel sector, offering free Wi-Fi, hot breakfast and an audacious money-back guarantee. During the recession, when business travelers traded down and vacationers were looking for strong value, Hampton seized the opportunity to draw them in. And many of those customers never left. But most exciting is...
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...plans on hiring four more people for 200 hours each at $20 per hour. How much additional revenue does she have earn to the nearest dollar to breakeven? 2. John’s Clothing Store employs three salespeople. It generates annual sales of $1 million and an average contribution margin of 30%. Rent is $50,000. Each sales person costs $50,000 per year in salary and benefits. How much would sales have to increase to the nearest dollar for John to break even on hiring an additional salesperson? 3. Eric makes custom fish flies for sports fisherman. It costs $1 for the raw materials for each fly. He sells these to a wholesaler for $2.50 per unit. The wholesaler sells them to a retailer for $3.50 per unit and the retailer sells them to a consumer for $5.00 each. What is the percentage margin to the nearest whole number for the entire chain per unit? 4. Anne hand-knits baby blankets. The wool costs about $25 per blanket. She sells the blankets to a wholesaler for $45. The wholesaler sells the blankets to speciality baby shops for $60, where the blankets retail for $80. What is the percentage margin to the nearest whole number for the entire chain per blanket? 5. Larry's Lock and Key is a locksmith operation which replaces automobile ignitions on the highway....
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...Nestle - Company Profile “Good Food, Good Life” - Nestlé is one of the world’s leading health, wellness and nutrition company (Nestle, 2012). With the mission of providing the most nutritious and best tasting variety of food and beverages to its customers around the globe. Nestle is the largest food and beverage company is the world in terms of revenue. Nestle was formed in 1905 when Henri Nestle and Anglo-Swiss Milk Company merged together with its headquarters in Switzerland. Currently Nestle own nearly 8000 different brands around the globe and employs 328,000 workers and controlling several operations and manufacturing unit in almost every part of the world (Nestle, 2012). About 28 of the Nestle brand have got annual revenue of $1.1 Billion and company revenue, which is almost (83.7 Billion Swiss Franc). Nestle is a public owned organization with subsidaries in almost every corner around the globe, Nestle Malaysia is one of the subsidiary (Nestle, 2012). Nestle with its unique geographic existence worldwide, has built a competitive edge of their competitors. Company has managed to adopt variety of cultures and traditions and has built an emotional relationship with its customers and suppliers. Marketing Environment: Nestle is operating in food industry and it is essential to accept the environmental factors affecting their stakeholders. This includes both Macro and Micro factors and in order to remain competitive Nestle has to tackle these factors. Being...
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...provide a tangible valuation on how management works to stimulate the future growth of the company. With a tough several years embroiled in a downturned economy, a focus will be put on how DuPont has responded and adapted through its management style and implementation of strategies to maintain profitability and realign themselves with the market. II. Introduction/ History E. I. Du Pont De Nemours was founded in 1805 and was incorporated in Wilmington Delaware in 1915. The company first produced high-grade powder used in explosives. However, by the early 1900’s, the company shifted their focus to chemicals and energy to meet escalating needs by consumers and businesses. Today, DuPont is a world leader in science and innovation across a range of disciplines, including agriculture and industrial biotechnology, chemistry, biology, materials science and manufacturing. As of December 2010, according to the annual 10-K, DuPont employs over 60,000 people, amassed revenue of 322.7 billion with profits of just over 3 billion. The company has a diversified portfolio of business segments that range from seed production to auto paint-coatings and even pharmaceuticals. Ellen Kullman was introduced as the new CEO in 2009 and the since then the company has embarked on a mission of sustainability and capitalizing on agricultural efficiency in order to become a major player in that field as global population growth continues. In line with this...
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...Strategic Analysis of Nestlé and its Competitor Kraft Foods Course: International Business Strategy (IB BA) Professor Lewis University of Applied Sciences Dresden Project Members: Katerina Schneiderova Sandra Merkel Nicole Klötzer Carolin Wiese Samuel Weimer Nicole Schröder Date: 11th June 2010 Executive Summary In the following, two companies and their strategic positions within the coffee consumer goods industry will be described. The focus lies on Nestlé and its competitor Kraft Foods. As coffee is one of the most popular products worldwide, this is a very demanding business. It is necessary to provide high quality products, especially when working in the more affluent segments like Nestlé and Kraft Food do. Several political, economic, social, technical, environmental and legal aspects have an impact on the industry branch they are operating in. In addition, there is not only a differentiation in Robusta and Arabica coffee, but also in filter coffee, portioned and non-portioned soluble coffee. To satisfy the diverging needs of all customers, different strategies are applied to gain more market share. In this report it is examined how those companies operate in the specific business context, what they have in common and where they differ. Furthermore, an analysis of the industry attractiveness, of the market segmentation and value chain and an overview of resources and capabilities are part of this paper. After intense research...
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...UNIT 29: CREATIVE PATISSERIE Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the use of equipment and methods for creative patisserie work Equipment: large equipment eg conventional stoves/ovens, salamanders, bains-marie, griddles; small equipment eg knives, chopping boards, mixers; specialist equipment eg moulds, provers, thermometers/probes, specialist sugar/chocolate equipment Preparation: methods eg creaming, folding, mixing, whisking, aeration, moulding, incorporating fat/salt/sugars/yeast, boiling, separating, relaxing, kneading, conditioning, cooling/chilling, stretching paste, sifting, rubbing in, blending, manipulating, spreading Processing: methods eg reducing, liquidising, blending, emulsifying, flavoring, colouring, laminating, cutting, rolling, piping, glazing, developing, fermenting, extruding, tempering, melting Cooking: methods eg steaming, shallow/deep frying, boiling, re-heating, baking, poaching Finishing: methods eg grilling, coating, piping, portioning, moulding/de-moulding, glazing, filling, dipping, flambé, cooling/chilling/freezing, dusting, shaping, stippling, spreading, decorating https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6496495768036056056 LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items Pastes: sweet; savoury; short; puff; filo; noodle; strudel; ravioli; hot water; pie; choux; speciality pastes eg German, Linzer, sable, almond Fermented...
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...Brazil a Global Supplier of Coffee Unit 7 Assignment AB299-02 October 11, 2011 The economic advantage of working with a vendor from Brazil is that it is one of the leading countries in the world for production and exporting of a variety of agricultural products and is the largest exporter of coffee, juices, sugar, and alcohol (Invest in Brazil, 2011). Brazilian Coffee beans are used as the base for the espresso blends. Brazil is the world’s top manufacturer of Arabica coffee, supplying over one third of world production (world barista, 2011). As South America's economic and industrial focal point, Brazil is home to well-established, cutting edge advertising agencies, with high standards and levels of resourcefulness (Overseas Digest, 2011). Coffee Cabanas is the perfect supplier because their roots can be traced back to Queen Isabel and the abolishment of slavery when the ports were opened for new immigrants. Since then, the skill of growing and roasting coffee has become an intricate part of the Coffee Cabana family and has been passed down from generation to generation (Coffee Cabana, 2011). Coffee Cabana selects beans from the Cerrado region of Brazil. The Cerrado region’s soil is consistent and the winter weather is always mild and dry during harvest season. Due to the reliability of the weather, the beans ripen all at once and are harvested on top of tarps, so that the beans never touch the soil once ripened. Coffee Cabana works directly with their farmers and the...
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... 1 Introduction In the year 1935, a man name David Shakarian, changed his dream into reality by operating a health food store in Pittsburgh, PA. Based on the incremental of his target market, Shakarian was delighted to opening stores in other parts of the US; at which time, he decided to change the company’s name from Lackzoom to General Nutrition Centers, commonly known as (GNC). In no time GNC, started to produce other products such as: vitamin and mineral supplements, foods, drinks, as well as cosmetics. Shakarian, being an entrepreneur who had what it took, did not limit his potentials, but allowed GNC to begin franchising in the year 1988. Today, the GNC Company and franchised stores are operated throughout America and worldwide. According to the website, the company’s franchise strategy has benefited over 70 years, of retail and brand dominance. Because of GNC’s incredible growth, its successful franchise system, and brand awareness through its marketing innovations, more and more people decided to eat healthy in order to live well; and at the same time, the increase of obesity rate, prompted the company to open stores around the world enabling them to meet the surging demand of supplements; which gives GNC advantage to gaining several brand-loyal customers. More importantly, GNC dynamic leadership and high performance is one of the key fundamental...
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...Sector Agro and Food Processing Sub - sector Marine Sector Project No. AF-18 Project Title Shrimp farming and processing unit in Kutchh Project Description The project envisions setting up of integrated shrimp farming and a processing unit in the coastal area of Gulf of Kutchh. The project shall have its own feed mill to supply fish feed for hatchery and shrimp farms. Product Application A shrimp is a kind of seafood that is used as an input, for a variety of processed food products. It can be barbecued, boiled, broiled, baked and sautéed. Variety of shrimp products like pineapple, lemon, coconut, pepper shrimp and shrimp soup, stew, salad, burger, sandwich, kebabs, gumbo, pan fried, deep fried, stir fried are available and largely consumed in USA and Japan. Thus, Shrimp has domestic and global market as an important sea food and as input into a variety of processed food products. Apart from Fresh Shrimp, there is also very large demand for frozen shrimp in international market and hence the proposed project will also have Shrimp processing and Cold storage as integral part of the project. Market & Growth Drivers Market China leads the world in Shrimp production, followed by Indonesia, India and Thailand. USA and Japan are the leading Shrimp importing countries, with USA recently surpassing Japan followed by Spain, UK, France, and Italy, while Singapore and Canada are minor importers of Shrimp. India’s total marine export for the year...
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