...Introduction Campbell’s Soup Company is an international brand, their products sold in 120 countries around the world. The company objective is providing high-quality foods and simple meals, including soups and sauces, baked snacks and healthy beverages for customer. The company’s marketing campaign is “Ideas for Innovation” and they mainly concern about “nourishing people`s live everywhere, every day”. The advertisement promotes the “select series” of Campbell’s soup. It is one of the most popular series in Hong Kong. Let us talk about the advertisement theories. Analysis and Theories in use Market Segmentation: Market segmentation helps the company to classify the most potential customers into their target group. First, the advertisement mentions the soup eating methods. For the first method, you just need to microwave it for three minutes without adding water. For another method, you can add spaghetti inside the soup to make a good dish. Its targets people who are too busy to cook and are convenient-oriented. It based on personality trait and lifestyle of consumer rooted to segment their customers. Since the soup cooking methods are very easy, people who like convenient will be attracted by this advertisement. Second, the advertisement indicates the special promotion, people can use the special price $12.9 to purchase the soup “Russian Borsch” during the promotional period. It can attract loyal customers and people who are sensitive of price to buy immediately...
Words: 1667 - Pages: 7
...Technique of Food Preparation (FSS2221C) Monday Lab Syllabus MANDATORY LABORATORY ATTIRE & POLICIES: The following uniform must be complete in order for you to participate in the lab experiences. 1. Clean, pressed, white lab coat for every week. 2. A shirt must be worn under the lab. 3. Pants must be in good repair and full length. 4. Shoes must be closed toe, leather or equivalent, and low heeled. 5. White hat with UCF logo or hair net as designated by the Instructor. 6. Socks must be worn. In Addition: 1. NO jewelry is to be worn. Wedding rings may be worn. 2. NO fingernail polish may be worn in the lab. 3. Personal cleanliness is required at all times. 4. No gum chewing is allowed. 5. Hair is always under control. 6. Men must come to labs CLEAN SHAVEN. A beard guard will be required when appropriate. Class Dos and Don’ts of Classroom Attendance 1. Attendance is mandatory. If you are late you will lose lab points for that day. If you are more than 15 min. late you will be sent home and lab will be made up. 2. The use of laptop computers is forbidden. 3. Professional behavior is expected. 4. Restroom breaks are permitted during labs with instructor permission. Hands must be washed before entering the lab. 5. Medical or emergency conditions are always considered and observed. Please communicate with instructor before the class. 6. There is NO switching...
Words: 697 - Pages: 3
...Classic chicken noodle soup is a comfort foodsuitable for any time of the year, but especially during cold winter months and when you are ill. There is a reason why it is called Jewish penicillin! This version is made from scratch, so allow time to cook the chicken. Feel free to use this recipe as a guideline, using canned broth and pre-cooked chicken to save time. The soup may be made ahead and refrigerated or frozen. Prep Time: 15 minutes Cook Time: 2 hours, 15 minutes Total Time: 2 hours, 30 minutes Ingredients: * 2 Tablespoons vegetable oil * 2 medium onions, chopped * 3 medium carrots, cut into 1/4-inch rounds * 3 celery ribs, cut into 1/4-inch thick slices * 1 (6- to 7-pound) chicken * 2 quarts chicken broth or canned low-sodium broth * 1 quart cold water, or as needed * 4 sprigs of fresh parsley * 3 sprigs of fresh thyme or 1/2 teaspoon dried thyme * 1 bay leaf * Salt and freshly ground black pepper * 2 cups egg noodles * Chopped fresh parsley, for garnish Preparation: ------------------------------------------------- Heat the oil in a brothpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes. Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming...
Words: 662 - Pages: 3
...Methodology The methodology of a Simulated Test Market can typically be broken down into five steps. First, respondents are selected to provide a sample of consumers who satisfy predetermined demographic characteristics. Next, consumers are shown commercials or print ads for the test product as well as ads for competitor’s products. Then, consumers are given the opportunity to purchase, or not purchase, the test product either in a real or simulated store environment. After they’ve had the opportunity to use the product, consumers are re-contacted in effort to determine the likelihood of repurchase, as well as other information relative to the use of the product. Finally, this information is processed through a computer and various other programs that assess the data; in order to, generate outputs such as estimated sales volume and market share. There are many advantages to Simulated Test Markets. They are relatively fast and typically take only eighteen to twenty-four weeks, as opposed to the twelve to eighteen months standard test markets usually take to set up. Additionally, Simulated Test Markets are exceptionally confidential and competitors are less likely to know about the test and more importantly the data collected. Another advantage is that they tend to be extremely cost efficient by producing helpful information at a very low cost, typically 5-10% that of the cost of standard test markets. However, there are a couple of large scale disadvantages. The first...
Words: 1088 - Pages: 5
...drastically when the average price of soup is low (Average price is calculated by dividing Category Volume by Category Dollars). Total sales volume had significantly increased when either Rocket Soup or competitors (or both) offer low price for promotion. In other words, soup consumption is relatively elastic to price, meaning that customers are highly sensitive to price. See below graphs showing the inverse relationship between the total volumes sold and average price of soups. Category Volume sold in Week 1 to 40 Average Soup Price in Week 1 to 40 (b) Total Spending Sales pattern in terms of total spending follows the pattern observed in total volume section. One notable difference is that the total spending per week is relatively more concentrated closer to the average total spending in 40 weeks (5,263), meaning it is not as elastic as the volume. It means that customers may purchase more soups when the price is lower, but does not dramatically increase their total spending, even if the price is very low. It can also be observed that the total spending (or revenue) does increase when the total volume sold are relatively larger, with the exception of week 12, where Rocket Soup charged unbelievably low price (0.04). (c) Competition Another notable pattern is that the sales volume of Rocket Soup is significantly affected by competitors’ price and sales volume. When Rocket Soup offers cheaper price, the sales volume of Rocket Soup increases and competitors temporarily...
Words: 837 - Pages: 4
...FETA STUFFED CHICKENPrinted from COOKS.COMchicken breasts feta cheese oregano and basil spices salt and pepper chicken soup base tooth-picks or cooking thread deep baking panCut slit in middle of each chicken breast. Stuff oregano, basil, feta, Salt and pepper the inside of each chicken breast, to taste (make sure you can close the chicken breast). Place at bottom of baking pan and pour over chicken soup base (not more than 1/2 inch of bottom of pan). Bake at 350°F for about 30-45 minutes or until chicken is cooked thoroughly. Serve over a bed of rice or with your favorite side dish. | SPINACH BACON BLEU STUFFED CHICKEN BREASTPrinted from COOKS.COM4-6 boneless skinless chicken breast 2 eggs 1 cup seasoned bread crumbs 1 pkg frozen spinach 6 oz crumbled blue cheese 4-6 slices cooked crumbled bacon pieces 1 small onion, finely choppedPlace chicken inside a 1 gallon freezer bag; pound to 1/4 inch thickness. Prepare the stuffing as follows: Mix spinach, blue cheese, bacon and onion together in a bowl. Prepare an egg wash using 2 eggs and 2 tablespoons of water. Stuff the chicken with the spinach mix. Secure it with toothpicks or twine. Dip it in the egg mixture and then roll in bread crumbs. Place chicken in a skillet with a small amount of oil and brown an all side. Place in a casserole dish and bake at 350°F for 45 minutes. Serve with a Bearnaise sauce or a white wine sauce. Submitted by: jeannie bruce | STUFFED BELL PEPPERS AMERICAN STYLE Printed from COOKS...
Words: 1289 - Pages: 6
...product entries. She outlines that it is important to “milk the cash-¬‐cows” and subsidize the investment of the “star products”. She proposes very original ideas, like new flavors that are appealing to the growing demands of the public, new innovative packages and new usages of the soups. Pros: Original ideas, and no need to invest heavily on acquiring a small company, which avoids the risk of miscues in the production lines. The new innovations target different segments for the soup division, specially the growing categories for healthy meals and active lifestyles. One important innovation is to add new products for the Ready to Eat category, which is the most profitable of the company. Cons: Only one out of ten innovative products actually succeeds in the market and becomes an established product in the company´s portfolio; the remaining nine do not last longer than two years. It is very difficult to assign exact costs to the products that were created from inside the company. Moreover, adding new products with the diminishing shelf space in the retailer stores represented another challenge for this plan since new products would need a reduction of the shelf space from the Ready to Eat soups. With this alternative we can see that once again Brannigan’s net earnings wouldn’t be increased but instead decreased a 2% on average per year. (Exhibit 3 shows the calculations done in order to do this...
Words: 266 - Pages: 2
...I. Table of Contents II. Summary III. 1. Company Background a. Mission Statement: High quality, flavorful, handmade Italian dishes served in a warm, casual environment. Food and hospitality are the passions here, and service is engaging and generous. Authentic aromas and distinctive flavors emanate from a lively and interactive exhibition kitchen where each meal is prepared to order. Many of Carrabba’s recipes have been handed down in the Carrabba family for generations, originating from the family’s native Italy. Business Portfolio b. c. Pricing * Antipasti / Appetizers $7.50-11.90 * Zuppe & Insalate / Soups & Salads $4.00-14.00 * Pizzas $9.00-11.00 * From the grill $12.00-24.00 * Stuffed Pastas $13.50-17.90 * Signature Pastas $10.00-17.90 d. All food is sold at a restaurant as a dine-in meal, carryout order, or catering to an event. Restaurants are located in these states. Alabama Arizona Arkansas Colorado Connecticut Florida Georgia Illinois Indiana Kansas Kentucky Louisiana Maryland Massachusetts Michigan Missouri Nebraska Nevada New Hampshire New Jersey New York North Carolina Ohio Oklahoma Pennsylvania Rhode Island South Carolina Tennessee Texas Utah Virginia Wisconsin e. f. SWOT Analysis Strengths: * Good Customer Service * Clean Atmosphere * High Quality Food * Family Oriented Restaurant * Flexible with customizing...
Words: 409 - Pages: 2
...Banquet Function & Catering Sionil, Vicsun Y. Sir. Alvin BLWC Date: July 15, 2013 1st year HRM KOREAN JAPCHAE Japchae was first made in the early 17th century, when the Joseon Dynasty was reigning in the Korean peninsula. When King Gwanghaegun hosted a big party at his palace, one of his lieges, Yi Chung, created this dish to please the king’s palate. The king liked this dish so much that he rewarded his liege by promoting him to the position of hojo panseo (hangul: 호조판서, hanja: 戶曹判書, equivalent to the Secretary of the Treasury). At the time, japchae was made with vegetables and mushrooms, such as sliced cucumber, shredded mu, and pyogo (shiitake) mushroom. Since the early 20th century, dangmyeon (cellophane noodles made from sweet potato starch) has become an integral and primary ingredient of this variety of japchae. INGREDIENTS * Starch noodles (“dangmyun”) * 150 grams of beef * 1 bunch of spinach * 1 medium size carrot * 1 medium size onion * mushrooms (5 dried shiitake and 1 package of white mushrooms) * 3 cloves of garlic * 7-8 green onions * soy sauce, sesame oil, sugar, pepper, and sesame seeds PREPARATION (Before Stir Frying) 1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly. 2. Slice a package of white mushrooms (2 cups’ worth). 3. Cut a carrot into thin matchstick-shaped pieces 5 cm long...
Words: 2355 - Pages: 10
...------------------------------------------------- 4) Wok Range x 4 ------------------------------------------------- 5) 6 Burner with Oven x 1 ------------------------------------------------- 6) Deep Fryer x 2 ------------------------------------------------- 7) Grill x 1 ------------------------------------------------- 8) 4’ Prep Table w/ Cooler & Shelf x 1 ------------------------------------------------- 9) 5’ Prep Table w/ Cooler & Shelf x 1 ------------------------------------------------- 10) Slicer x 1 ------------------------------------------------- 11) Work Tables x 2 ------------------------------------------------- 12) Double Sink x 1 ------------------------------------------------- 13) Double Soup Stock Range x 1 ------------------------------------------------- 14) Wire Shelving x 4 ------------------------------------------------- 15) Bar Cooler x 2 ------------------------------------------------- 16) Bar Sink x 1 ------------------------------------------------- 17) Hot Water Tank x 1 ------------------------------------------------- 18) Coffee Machine (RENTAL) x 1 ------------------------------------------------- 19) Table x 39 ------------------------------------------------- 20) Bench x 6 ------------------------------------------------- 21) Chair x 56 ------------------------------------------------- 22) Dishwasher w/ Booster x...
Words: 271 - Pages: 2
...will be divided into two sections. The first two sections will describe the overall property and an operation description of Shabu House business purpose, volume of business, and distinction in the market. The second section will provide an evaluation of the services and products offered through promotion strategies to the business's target market while discussing strengths and weaknesses. The second section will provide an evaluation of the services and products offered through promotion strategies to the business' target market while discussing strengths and weaknesses based on a site visit made on February 11th from 5pm and 7pm. Shabu House is a Japanese style hot pot restaurant. Shabu House has created a menu that serves a variety of soups, meats, vegetables, and, as well, offers a vegetarian option with a selection of sake, beer and wine. In fact, according to former manager, Amy Wong, Shabu House was the first brand to create the spicy miso broth (personal communication, February 10, 2015). This creation generated an open market for others to open up their own Japanese hot pot restaurant. The Shabu House location on Ocean Avenue is one of the smallest restaurants compared to its other locations. The maximum capacity of this restaurant is 65 people. Shabu House holds about twelve tables, five bar seats, and, if needed, may be transformed into a large table to accommodate larger groups. Shabu House uses every square inch of their restaurant efficiently. Every night 3 servers...
Words: 1014 - Pages: 5
... decline as well as the division’s sales, market share, and profitability decrease for the last three years. He has to move the division’s growth back to a 3-‐4% at the end of the fiscal year. ANALYSIS OF THE SITUATION Company: Brannigan is a company that has been operating for over 100 years. It has a Soup Division which has experienced a decrease in its profitability and needs to create a new strategy to stop the declining sales and market share it has been experiencing. It is important to highlight that the soup division is the cash cow (according to the Boston Consulting Group product matrix) of Brannigan Foods,...
Words: 5173 - Pages: 21
...share, and profitability decrease for the last three years. He has to move the division’s growth back to a 3-‐4% at the end of the fiscal year. ANALYSIS OF THE SITUATION Company: Brannigan is a company that has been operating for over 100 years. It has a Soup Division which has experienced a decrease in its profitability and needs to create a new strategy to stop the declining sales and market share it has been experiencing. It is important to highlight that the soup division is the cash cow (according to the Boston Consulting Group product matrix) of Brannigan Foods, reaching up to 40% of the company’s total sales. The most profitable product category this division has is the Ready to Eat Soups (RTE), which accounts for a total of 71% of the total revenues, ($210MM in total). The Soup Division has other product and brand segments such as: Dry Soups, Healthier Soups and the Fast & Simple Meals. Five years ago, a soup company named Anabelle was acquired to broaden the range of products offered by...
Words: 5198 - Pages: 21
...4/28/13 Menu Cream of Broccoli Soup Chicken Picatta Cauliflower with Lemon Sauce Roasted Red Bee potatoes and onions 6:55 S.S.O., I grabbed five cutting boards placed them on the metal table. Next I got seven towels. Five for the cutting boards damp not soaking. The other two are for the sanitation buckets that I then went and filled up. Next Brian checked the Grill flat top and brassier to make sure everything was on. 7:00 Cafeteria we all gathered and started to talk about the menu for today and its priorities. I was asked what our first priority was, it was the chicken. Next we spoke about the soup. I did not know how to build it so Stephanie was given the task. For the soup as I didn’t watch her make it she did explain how to. Get large stainless steel pot to avoid acids from eating away at the metal. Sweat onions in butter (3/4lb), then add broccoli after onions have sweated and let the broccoli cook almost tender. After that added 3/4 lb. of flour plus seasoning. Next is to add cold stock slowly (1 1/2 gallons). Bring to a simmer then would take the immersion blender to cream it and then add the cream. 7:15 we got into the kitchen people got assigned to stations and chef went to get the products for today and tomorrows mirepoix. 7:20 Chef asked me to get Salt, Pepper. Parsley Flakes, Paprika and breadcrumbs. This was used to coat the chicken. Usually you would do Dry Wet Dry method to properly coat/bread...
Words: 909 - Pages: 4
...itself. The soup has very little liquid and will thicken as it sits. If you'd like to thin it a bit, add a little more chicken broth or water. | RECIPE INGREDIENTS 2 tablespoons olive oil | 1 pound mild italian sausages | 1 carrot, chopped fine | 1 onion, chopped fine | 1 rib celery, chopped fine | 4 cloves garlic, minced | 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary | 6 cups drained and rinsed canned kidney beans (three 19-ounce cans) | 2 3/4 cups canned low-sodium chicken broth or homemade stock | 1 bay leaf | 1 teaspoon salt | 1/2 cup tubetti or other small macaroni | 1/2 teaspoon fresh-ground black pepper | | | | | | DIRECTIONS In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices. | Heat the remaining tablespoon of oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. | Puree 4 cups of the beans with 1 1/4cups of the broth in a blender or food processor. Add the puree to the pot along with the remaining1 1/2 cups broth, the whole beans, bay leaf, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. | Stir in the pasta. Cook the soup over moderate...
Words: 307 - Pages: 2
