...been trained in the old traditional methods which gave reasonably satisfactory results, and to them there seemed little reason to change. It is only during the last forty years that changes in the old traditional methods have evolved. These changes were slow to appear and started in the manufacturing industry rather than in the kitchens of hotels and restaurants. Technical research was done by the major firms of food suppliers and their products slowly became accepted by the catering industry, as skilled catering staff began to be in short supply. This was further optimistic by the rising costs of space that was necessary for a traditional kitchen. Traditional kitchen tasks were beginning to disappear at increasing speed. In 1966 the first cook-freeze operation in the UK began,...
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...skills. Unit abstract This unit introduces learners to the practical aspects of food and beverage production and service. Because of the nature of their job, hospitality managers need to have basic levels of practical skills, enabling them to work effectively within different kitchen and restaurant environments. Managers may need to work in kitchen and restaurant environments to support operational staff in times of need or to establish themselves as credible team players. Learners will develop understanding of a range of food and beverage production and service systems. Learners will undertake an investigation of staffing implications for different systems and businesses to inform system comparisons. Learners will study menu planning and recipes suitable for different industry contexts. They will also investigate the importance of financial processes including, purchasing options, costing of raw materials and...
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...Career Opportunities in Hospitality Industry Cruise Line Hotel Director - The Hotel Director oversees the whole Hotel Operations including the Guest Services department, the Food and Beverage department, the Housekeeping department, and the Entertainment department. Marketing and Revenue Manager - Oversees all the revenues onboard the ship and helps implement strategies to increase onboard sales within various departments. Candidate works closely with the Hotel Director and Cruise Director as well as the Training and Development Manager. Guest Services Manager - Oversees the Customer Relations Manager, Financial Controller, and Shore Excursions Manager. Customer Relations Manager - Manages the guest service team to achieve optimal passenger service. The Customer Relations Manager enforces policies and procedures for front desk cash handling. Financial Controller – Manages the financial controls and accounting functions of the vessel. This person provides the financial reporting to the Hotel Director. The Financial Controller manages credit card and cash transactions. This position oversees and trains the Front Desk Supervisor as well as the Night Manager/Auditor. Shore Excursion Manager - Manages the shore excursion desk; Books shore excursions for guests; Supervises the Shore Excursion Assistants; Handles and resolves guest complaints; Liaises with shoreside tour operators. Guest Services Supervisor - The Guest Services Supervisor addresses guest complaints...
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...and participant observation. Information from the data collected confirmed the need for owners or managers of Thai restaurants to increase their definitions of Thai restaurant management, get the edge to make their restaurants a going concern, and increase awareness of the further improvement. There are such an analysis and conclusion provided with some useful recommendations for the owners or managers of Thai restaurants in the U.S. THAI RESTAURANT 3 INTRODUCTION Many people dream that someday they will open their own restaurants. They attempt to translate their dreams into reality because they might think that opening a new restaurant is an easy task. Unfortunately, managing a new restaurant is not an easy task. Being able to cook very well to perfection doesn’t mean that possession of all the talent...
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...2013 – 2014 1 MAKOTO DIY SUSHI JAPANESE RESTAURANT ICMB 493 DIRECTED RESEARCH 5180385 Phupisit Smittinet 5280077 Sarinpat Jiraphongchaijul 5280089 Napat Punvawuthikrai 5280801 Pichaya Unchuleepradit 5280883 Tanasak Visessintop TABLE OF CONTENTS Page 6-7 8 9 10 10-11 11-14 15 15 17 18-22 18 18-19 19-22 23-24 25-29 25 26-29 30 31 32 33-34 35 35-36 36 37 38 39 40 41 42 43 I. Executive Summary EXECUTIVE SUMMARY II. General Description 2.1 COMPANY OVERVIEW 2.2 STRATEGIC PLAINNING 2.3 TRIPPLE BOTTOM LINE 2.4 CUSTOMER BENEFITS 2.5 STRENGTHS AND CORE COMPETENCIES 2.6 BUSINESS MODEL III. Market Plans 3.1 MARKET AUDIT a. MARKET SIZE AND MARKET SHARE b. MARKET TRENDS AND OPPORTUNITIES c. MARKET ENVIRONMENTAL ANALYSIS 3.2 SWOT ANALYSIS 3.3 MARKETING STRATEGIES a. TARGET MARKETS b. MARKETING MIX (4PS) 3.4 MARKETING IMPLEMENTATION 3.5 EVALUATION AND CONTROL IV. Operational Plans 4.1 LOCATION 4.2 LEGAL ENVIRONMENT 4.3 PERSONNEL 4.4 INVENTORY 4.5 SUPPLIERS V. Management and Organization ORGANIZATIONAL CHART a. JOB DESCRIPTION b. RESPONSIBILITIES MAPPING VI. Startup Expenses STARTUP EXPENSES TABLE OF CONTENTS 44 45-46 47 48 49 50-52 VII. Financial Plans 6.1 TWELVE-MONTH...
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...Challenges The 97th Transportation Battalion from FT Eustis, VA was tasked to provide all required vessel’s crew. My primary task was first effectively to synchronize the CLI support mission and second to help our staff in seamless planning, coordination, and integration of the two U.S. Army watercraft crews. Additional tasks included ensuring timely reporting, logistical resupply, regional intelligence coordination, communications, and maintenance/contracting support. Our biggest challenges included coordination and synchronization of the following areas: menu development and submission, communications security, ammunition, CLII purchases, port operations, UCMJ authority, maintenance quality control, lacking leadership of food service personnel, and pre-deployment training. Obersvation1: Communications Security (COMSEC) Draw was not completed as required. Discussion: Initially vessel teams were supposed to complete required paperwork at their home station in order to draw COMSEC and Courier orders at Yokohama North Dock (YND). On the day of the draw it was discovered that the 97th Transportation Battalion crew did not have the required paperwork or clearance to obtain courier orders. There also seemed to be confusion as to what authority is needed to sign off on the required documentation. A last minute teleconference between 8th TSC, 35th CSSB, 10th RSG and 78th Signal BN ensured crews were able to draw COMSEC. COMSEC is required to communicate with 7th Fleet...
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...Management is defined as the acquisition, allocation, and utilization of resources through planning, organizing, staffing, leading, and controlling. In order to become a successful manager you must be able to attain and achieve all five of these functions in order to meet the common goals of the organization. Ultimately if a manager is not able to attain these goals they will be ineffective at bringing about the successfulness of his or her team and reach the goals of the organization. The author of this paper worked at a small little restaurant named Yanni’s Gyro and Custard in a small little town in Hartland Wisconsin. Within a month of working for this small company, she, the author was able to get promoted up from a mere little employee to the assistant manager. However, through the three and a half years that she worked at this company she realized that there were many down falls, and the lack of an actual person in charge, ultimately destroyed the company and it went out of business. Being prepared, understanding the five functions of management are important to the success of a business, however if the functions of management are lacking there will be a downfall breaking of command and the eventual closing of a restaurant. Planning Yanni’s had a mission of brining to Hartland true Greek style Gyro’s, handmade juicy burgers, hand battered fish fry’s, and some of the best custard in Wisconsin. Though the mission was noble and the vision great, there were some serious...
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...1)Definition Restaurant in Marketing: Restaurant marketing is to increase visibility to the general public, attract new customers and boost sales revenue. It can succeed at retaining existing customers who may be more inclined to return often if they see a special deal or promotion being marketed. Marketing plan: The written document that describes an organization’s advertising and marketing efforts for the coming year. HACCP: HACCP is a logical, scientific approach to controlling hazards in meat production. It is a preventive system ensuring the safe production of food products Food-borne illness: disease that is carried or transmitted to human beings by food. The majority are infectious and are caused by bacteria, viruses, and parasites. Recruitment: The process of identifying and hiring the best qualified candidate from within or outside of an organization for a job vacancy, in a most timely and cost effective manner. Job Specification: Lists education and technical/conceptual skills a person needs to satisfactorily perform the job. French service: Food is brought for preparation from the kitchen by the commis in a partially or non-prepared state so the tableside preparation is to finish the food. American service: Food is plated and garnished in the kitchen onto the dishes to be places at the guest’s table. 2)Approaches to Food Safety Overall responsibility for foodservice has been given to the food and Drug Administration. It provides a model ordinance that...
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...STRATEGIC MARKET PLANNING & IMPLEMENTATION Sugar & Spice : Healthy HomeCooked Meals Delivery EXECUTIVE SUMMARY Sugar and Spice is a catering and food delivery company that focuses on healthy, home cooked meals with lots of delicious choices on its menu to tantalize our customers' taste buds. With Sugar and Spice, customers will enjoy a rich variety of delicious meal that is different everyday. The daily selection of dishes includes fresh seafood, meat and vegetable, which will be prepared and served in hygienic condition. Our target customers are mainly working professionals from government offices and private offices as well as students in Putrajaya and Cyberjaya areas. In line with our 'green' effort, we will pack all the food in high quality disposable and microwavable container. Strategic Market Planning & Implementation Page 2 Sugar & Spice : Healthy Home-Cooked Meals Delivery TABLE OF CONTENTS I SITUATIONAL ANALYSIS 1.0 2.0 3.0 4.0 5.0 COMPANY PROFILE ……………………………………………….. 4 PRODUCT INTRODUCTION ………………………………………. 6 MARKET ANALYSIS ………………………………………………. 11 SWOT ANALYSIS ……………………………………………………. 14 COMPETITION ANALYSIS …………………………………………17 II MARKETING STRATEGY 6.0 7.0 8.0 MARKETING OBJECTIVES ………………………………………. 18 FINANCIAL OBJECTIVES ………………………………………… 19 SEGMENTING, TARGETING & POSITIONING (STP) ANALYSIS …………………………………………………………… 20 9.0 MARKETING STRATEGY ………………………………………… 22 III FINANCIAL STATEMENTS & FORECASTS 10.0 11.0 BREAK EVEN ANALYSIS …………………………………………...
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...The PRECEDE-PROCEED model provides a comprehensive structure for assessing health and quality-of-life needs and for designing, implementing, and evaluating health promotion and other public health programs to meet those needs. PRECEDE (Predisposing, Reinforcing, and Enabling Constructs in Educational Diagnosis and Evaluation) outlines a diagnostic planning process to assist in the development of targeted and focused public health programs. PROCEED (Policy, Regulatory, and Organizational Constructs in Educational and Environmental Development) guides the implementation and evaluation of the programs designed using PROCEED.” (http://www.answers.com) One of the major causes of health related deaths in America today is cardiovascular disease. We live in a society where the majority of the families have parents working full time jobs in order to make ends meet. Parents don’t have time to cook healthy meals and fast food, in a majority of cases, is the answer for quick meals. Because of these factors School Age children often have a poor diet; consumption of soda, candy and fast food is the diet of choice. School Age children are spending more time in front of TV, computers or gaming devices than ever before. Combinations of poor diet and lack of activity is a major factor in childhood obesity. Childhood obesity will be presented as a topic and we will assess the need for this issue in the community. By discussing this topic it will help in the reduction of childhood obesity...
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...When you go out to eat do you actually know what’s in your food or how it’s being made? Eating fast food isn’t always the answer in the long run even if your running late. Why not cook yourself a home cooked meal and create less problems for not only you but our country? First, we will drive through the problems fast food causes. Next, we will make a “quick stop” at the causes of fast food. Finally, we will throw away the problems and find solutions for fast food. First, we will drive through the problems fast food causes. As we have probably all heard one or more times in our lives that fast food isn’t healthy for you; that’s old news. Now the question is, do you really know what it does to your body and what problems it can cause. Eating...
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...Menu’s 6. Dish development process for the target audience 7. Cost 8. Food quality (taste) 9. Food safety 10. Cultural restrictions 11. Environment sustainability 12. Conclusion 13. Appendices 1. Summary In a restaurant menu development is a very vital essential towards the restaurant whether you are changing the dishes on the menu or adding something new towards the menu as it is the restaurants most influential marketing tool. A menu must have an impact on firstly purchasing and budgeting, this will determine the primary tool of what ingredients you will need to buy. Choosing the equipment and supplies is also essential as you will need to know how many customers you will be serving and the choice of commercial kitchen equipment supplies e.g. roasted and broiled meat you would need to purchase a heavy duty broiler, steak knives and a rotisserie oven. A menu will also help determine what type of staff and training is given for example you should hire a chef that has expertise cooking and then will help to develop the menu efficiently. In order to market a restaurant you will need a menu as it will help you promote the restaurant. 2. Introduction The aim of this report is to demonstrate a clear understanding of dish development and also employ an understanding of the scientific principle which is applied in contemporary menu offers. Also to investigate the restaurant sector and choose a specific menu where I will focus on one main course dish...
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...Restaurant!! Opening a new restaurant can be a risky business venture, but with the right planning, financing and plenty of hard work it's definitely doable. Owning a successful restaurant could be one of the most exciting and rewarding experiences of my life. The restaurant industry is huge: it turns over an annual $630 billion in America alone. Yet setting up a restaurant is one of the riskiest ventures. Around 60% of American eateries close or change ownership within the first three years How to open a restaurant? And on which factors the successes of the restaurant will depend on? A successful restaurant involves more than just good food. Getting ready to open a new restaurant can be overwhelming. There are some many different areas to consider, from financing to cooking. I met some of the stakeholders to discuss the issue (Like: Ahmed El Wasseif – CEO of Coral Sea resort), I contacted with some experts (Like: Lorri Mealey / Restauranting Expert- About Money Magazine) and nearly all of them agreed on that the hereunder factors can effect on the restaurants success: 1. Determine a food concept: A food concept is the first thing to consider when planning on opening a restaurant. a. Are we aiming for a family-style steakhouse, upscale French cuisine or a quick-service ethnic restaurant? Having a food concept will give us potential customers some idea of what they can expect from your restaurant. Determining a food concept from the get-go will also...
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...beverage service systems? Food production can be seen as the system of food movement from the purchasing of the product or foods to the serving. The product result could lead to what is called a ready to serve state. This means in a conventional method such as cook serve. Furthermore, it can also be seen in the form of preservation such as cook chill or cook freeze before it is finally served to the customer. Davis et al (1998) stated that the operation of the “food production methods in the catering industry evolved over a period of time when there was an abundance of labour.” Traditional method is seen as the process where the food is purchased raw with very little convenience foods. There are different kinds of facilities provided for the receiving, the preparation, the storage of goods, the cooking, the holding and service of food and the dishwashing facilities. Each day the use of employment is irregular at the time when it gets really busy just before the service of each meal. This circumstance can also be found with the cooking equipment where there is a good use for shorter periods but also a poor use of capital plant. This method can be considered as an expensive manner of running the kitchen due to the manpower needed in order to operate it, its space, and equipment and energy necessities. Cook Freeze Production can be seen as the food is cooked and then immediately chilled and frozen at a storing temperature of -18 degrees for a longer period of time. It is then followed...
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