...Restaurant has become synonymous with the best Indian food has become. Since 1994 guests Bombay Club restaurant lit up the color and flavor of Indian culture. Tucked away but worth seeking, The Indian Restaurant Bombay Club is a haven for curry addict, offering the best of North Indian cuisine. Chef, skillful combination of spices and ingredients of your choice Narender Kumar Behl will make your mouth tingling leave. The flavors are well balanced and all the ingredients are fresh and of the highest quality. Managed innovation process: In the days of the Bombay Club restaurant was in a different place, a former restaurant he was like all the facilities in the former restaurant. Previously they used to include in the paper orders and give the paper in the kitchen, then the leader begins to prepare like that. Before In their 20 years of experience, they found that there is a gap between the customers and the leaders so they thought to meet this gap. With technology Strategic alignment: Club Bombay introduction of new technologies in their restaurant and the restaurant,...
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...communication Philip J. Kitchen and Inga Burgmann INTRODUCTION Integrated marketing communication (IMC) emerged during the late twentieth century and its importance has been growing ever since (Grove, Carlson, and Dorsch, 2002; Cornelissen, 2001; Hartley and Pickton, 1999). Owing to the impact of information technology, changes came about in the domains of marketing and marketing communications which led to the emergence of IMC (Kitchen et al., 2004a; Phelps and Johnson, 1996; Duncan and Everett, 1993). The multiplication of media, demassification of consumer markets, and the value of the Internet in today’s society are just three of the areas in which technological innovation has impacted (Pilotta et al., 2004; Peltier, Schibrowsky, and Schultz, 2003; Reid, 2003; Lawrence, Garber, and Dotson, 2002; Fill, 2001; Low, 2000; Hutton, 1996). This in turn left marketers in a challenging and competitive environment, trying to fulfil customers wants and needs while also developing long-term relationships with them. IMC can help in creating coordinated and consistent messages across various channels of communication. Furthermore, the concept is especially valuable in that it places great emphasis on the importance of all stakeholder groups and, in particular, on customer loyalty, which can only be created through strategic relationship building (Jin, 2003/2004; Cornelissen, 2000; Eagle and Kitchen, 2000; Pickton and Hartley, 1998; Miller and Rose, 1994). To date, academic research on IMC has been...
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...University of Maryland University College MRKT310 Principles of Marketing FINAL PROJECT OXO Kitchen Gadgets – Developing marketing strategy on a budget Worth 25% of final grade Assignment Objectives 1. Understand impact of marketing environments on marketing strategy 2. Apply concepts of market targeting and positioning. 3. Describe a company’s marketing mix. 4. Appreciate how businesses can promote products on limited budget 5. Demonstrate effective writing skills. Course Concepts 1. SWOT analysis (Chapter 3) 2. Marketing targeting strategies (Chapter 7) 3. Positioning (Chapter 7) 4. Value proposition (Chapter 7) 5. Levels of product (Chapter 8) 6. Product lifecycle (Chapter 9) 7. Customer perception of price (Chapter 10) 8. Distribution strategies (Chapter 12) 9. Use of social media (preview Chapter 14) Overview You might know OXO for its well-designed, ergonomic kitchen gadgets. But OXO’s expertise at creating hand-held tools that look great and work well has led it to expand into products for bathrooms, garages, offices, babies’ rooms, and even medicine cabinets. In the past, this award-winning manufacturer has managed to move its products into almost every home in the United States by relying on a consistent and in some cases non-traditional marketing strategy. But in a highly competitive and turbulent market, OXO has focused on evaluating and modifying its marketing strategy in order to grow the brand. This video demonstrates how OXO is using...
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...SciRP.org/journal/jssm) 255 Service System Decoupling for Mass Customization: A Case Study in Catering Services Jue CHEN1, Yunhong HAO2 1 The tourism school, Zhejiang Gongshang University, Hangzhou, China; 2School of Business Administration, Zhejiang Gongshang University, Hangzhou, China. Email: chenjue8@yahoo.com Received April 17, 2009; revised June 19, 2009; accepted July 28, 2009. ABSTRACT The paper examines the key issues on system decoupling in service operations of mass customization by conducting a case study in catering services. It firstly justifies the effectiveness of applying concept of mass customization into service system decoupling to deal with the operation dilemma and then reveals the nature of decoupling decisions for mass customization purpose after discussions on the importance of modularization and the role of technologies including IT in the decoupling process. Based on these analyses, a Judgment-Matrix-based model on how to make the decoupling decisions in balancing the multiple operation objectives is then proposed and further research directions are finally suggested. Keywords: Mass Customization, System Decoupling, Customer Contact, Modularization 1. Introduction System decoupling is an effective approach to cope with the influences caused by customer contact by dividing the service system into two components: back-stage and front-stage. However the relevant researches often take a dichotomous perspective, assuming that the objectives...
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...With minimal capital and lots of determination, almost anyone could put up a catering business. If you have a large kitchen, it is possible to start at home to save on start-up costs. The catering business is one of the most lucrative and profitable home businesses with a high potential for expansion and growth. It is both financially rewarding and fun. Each catered event - whether birthday parties for children, breakfast in bed and intimate candlelight dinners for two, company dinner parties for 50 and wedding receptions involving a hundred or more guests -- is a new experience and challenge with a new group of people. Whether it is a catering event on a full-time or part-time basis, the opportunities are excellent. However, catering is a demanding work, requiring stamina, ability to work under pressure, and excellent interpersonal skills. The success will greatly depend on reputation. To build a good reputation in the business owner should be willing to work hard and the ability to work under pressure. This kind of entrepreneurial business is definitely growing and becoming more popular with people of all income levels. In the province, there are several catering services that occur, extending services in the group of people on which they are offering services for the hectic scheduled families and those people who does not want to have to work in the kitchen preparing for a hundred of people who will attend parties, catering services will be the one who assist and done all...
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...will greatly depend on reputation. To build a good reputation in the business owner should be willing to work hard and the ability to work under pressure. This kind of entrepreneurial business is definitely growing and become more popular with people of all income levels. In the province there are several restaurant services that occur, extending services in the people on which they are offering services for the hectic scheduled families and those people who do not want to have to work in the kitchen preparing the food. The main purpose of this study is to assess, evaluate and identify types and differences between restaurant businesses involved. From these we are prioritizing to seek information to provide for as basis in decision makings in putting up the proper business field to pursue with. For many people are urging to put up a small business like restaurants, this study will tackle first their business so that people who wish to establish a restaurant service, this paper will help them a lot from information...
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...Running Header: “Greening” Waste Management “Greening” Waste Management Services at Booz Allen Hamilton Laura E. Johnson Assignment 5, Course 761.700 February 8, 2009 Executive Summary “Greening” is a growing requirement for our Government clients and increasingly important for our brand and to attract talent. We are likely to face challenges selling our clients on environmentally responsible practices if we are not ourselves forward-looking. This study specifically focused on improving Booz Allen’s waste management and recycling programs as part of its broader focus on corporate social responsibility. Interviews were conducted with key stakeholders in the office services and facilities teams to learn about existing “greening” efforts. Interviews were also conducted with employees to understand the perception of Booz Allen’s “greening” activities. This report concludes that Booz Allen is doing a lot already in the way of “greening” its waste management practices. The problem is that no one knows about it. Communications and training are the biggest challenges that Booz Allen must overcome. Near-term recommendations to address these challenges include: * Implementing a communications strategy for the “greening” campaign; and * Focusing on immediate “quick wins” to increase visibility of the effort. In the long-term, Booz Allen should develop and publish a sustainability plan, and develop a “Greening” tactical plan to...
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...Pittsburgh, unlike most metropolitan areas, has also faced, and continues to face, stagnation in overall population growth: there are few in-migrants to replace those not born due to a low birth rate and those who leave for better opportunities elsewhere. Thus, the population of elderly is shifting from the city to the suburbs over time (see Figure 1 and http://www.hdm.heinz.cmu.edu). This information is quite relevant for one sector of the economy: that devoted to services for the elderly. As people age, they are more likely to be homebound and thus in need of home-delivered services such as physical therapy, home cleaning, full-time nursing care and home-delivered meals. It is the last home-delivered service that is the focus of this project. Traditionally, meals-on-wheels has been provided by all-volunteer kitchens, staffed by cooks and drivers and often fiercely independent of oversight from external agencies. After all, they know their client base better than anyone else, as they have been friends or neighbors with their kitchen’s...
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...current issue and full text archive of this journal is available at www.emeraldinsight.com/1363-254X.htm Integrated online marketing communication: implementation and management ˘ ˘ Calin Gurau GSCM-Montpellier Business School, Montpellier, France Abstract Purpose – The purpose of this paper is to investigate the particularities of integrated marketing communication (IMC) in the online environment. Design/methodology/approach – Both secondary and primary data (face-to-face interviews with 29 marketing or communication managers of UK online consumer retail firms) are analysed in order to identify the various meanings of the integrated online marketing communication, the opportunities and challenges raised by online communication, and the structure of an efficient integrated online marketing communication system. Findings – The transparency, interactivity and memory of the internet force the organisation to adopt a proactive-reactive attitude in online communication, and to combine consistency and continuity with flexibility and customisation. Research limitations/implications – The number of interviews used to collect primary data is relatively small; the use of the information collected is general and unstructured; and the findings are applicable only to online customer product retailers. Practical implications – The messages sent by the company to its online audiences have to be transformed/adapted in a three-stage process. Originality/value – The paper identifies the specific...
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...RESEARCH PAPER FFD 122: History of Art and Design 2, Spring 2010 GUIDELINES 1. PURPOSE OF THE RESEARCH PAPER: One of the aims of History of Art and Design is to develop a historical and critical sensibility about artistic and cultural production. To test this ability, you will prepare a research paper about an object of art or design of your choice, based on the “Five Contexts of Art and Design” topics of this semester: MAKING, STYLE, IDEOLOGY, USE and MEANING. 2. CONTENT OF THE RESEARCH PAPER: Your chosen artwork/design CAN NOT be from an artist or an example that has been discussed in class. Check the course syllabus for a list of all works that are in the lectures. You are advised to choose a well-known work of a famous artist/designer so that you can easily find sources related to that work. You are discussing your chosen object, NOT its photograph. Do not talk about your object’s image but its ACTUAL three-dimensional reality, as much as you can understand it. Keep in mind the sub-themes for each of the themes of the semester because you will write about ONE sub-theme from each theme. | | | | |MATERIALS: How the choice of materials made by the artist or designer influences the form of the end | | |product. ...
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...Research Paper The experience of ethnic minority workers in the hotel and catering industry: Routes to support and advice on workplace problems Ref: 03/06 2006 Prepared by: Tessa Wright and Anna Pollert (Working Lives Research Institute, London Metropolitan University) Funded by Acas and the European Social Fund For any further information on this study, or other aspects of the Acas Research and Evaluation programme, please telephone 020 7210 3673 or email research@acas.org.uk Acas research publications can be found at http://www.acas.org.uk/index.aspx?articleid=405 ISBN 0-9554830-0-X ISBN 978-0-9554830-0-4 The Experience of Ethnic Minority Workers in the Hotel and Catering Industry: Routes to Support and Advice on Workplace Problems Ref: 03/06 2006 Prepared by: Tessa Wright and Anna Pollert (Working Lives Research Institute, London Metropolitan University) Funded by Acas and the European Social Fund Acknowledgements The authors would like to thank the European Social Fund and Acas for providing financial support to the project, and Acas staff also for their guidance during the project, in particular Margaret Fox, Anthony Gould and Gill Dix. The project benefited greatly from the contributions of the Project Advisory Group, both in suggestions made on methodology, access and content at meetings, and help in accessing research participants. Many individuals and organisations helped us in gaining access to workers to interview...
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...http://www.academicjournals.org/AJBM ISSN 1993-8233 ©2011 Academic Journals Full Length Research Paper The students’ degree of preference for residence hall facilities and amenities, study of a developing country Fatemeh Khozaei1*, Ahmad Sanusi Hassan1 and T Ramayah2 1 School of Housing Building and Planning, Universiti Sains, Malaysia. 2 School of management, Universiti Sains, Malaysia. Accepted 15 June, 2011 The main purpose of this study was to explore the degree of university residence hall students’ preferences for some facilities and amenities. With a case study of a developing country, this paper also aimed to determine whether the mean score of these preferences differed significantly with regard to students’ gender, nationality, race and study level. Structured questionnaires were administrated to 850 residence hall students, and 752 questionnaires were usable out of these numbers. The result of the study indicated that free internet access, lockable storage space and mirror inside student’s room, water machine and variety of food in food stall were the 5 most preferred facilities in the residence halls. Additionally, this study highlighted the importance of some specific facilities such as kitchen, laundry monitoring system and 24 h available taxi from students’ perspective. It was found that students had a great interest to these facilities as well. The research further uncovered a significant difference among male and female students, race...
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.............................................. 19 8. APPENDIX ................................................................................................ 19 2 1. Executive summary Our business plan is about ZAYKA which is a single-unit, good-sized restaurant basically focused on healthy and ethnic food. Situated in Bangalore, ZAYKA’s emphasis will be on providing ethnic food. ZAYKA offers its customers top quality food and a great ambience. ZAYKA aims at providing different cuisines from around Indian sub continent. Ethnic recipes will be used to provide the customers with a diverse & unique menu. It also emphasizes healthy dishes, recognizing the trend within the restaurant industry for the demand for healthy cuisine. Market research has shown that although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady growth. Therefore keeping in mind this steady growth, we have stepped into the venture of creating ZAYKA and designed the...
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...Abstract A well developed training program entails seven steps. The first step entails conducting a needs assessment which confirms whether or not an organization needs training. The second step is to identify the readiness of the employees by evaluating their motivational and basic skills necessary to effectively comprehend the training program content. The third step is all about creating a learning environment that provides means for learning to occur from the training. The fourth step is the process of transfer of learning where employees apply what they have learned in the training program to their jobs. The fifth step is developing an evaluation plan which describes the types of outcome expected and demonstrating how training will affect those involved. The sixth step is selecting the training method in correlation with the learning objectives and learning environment. The seventh step is to evaluate the training program, make changes if necessary and to improve the program by revisiting earlier steps in the process so that learning objectives are accomplished. Economic cycles, globalization, customer service and quality emphasis, talent management, new technology, increased value placed an intangible assets and human capital, focus on linking business strategy, changing demographics and diversity of the work force, high performance work systems are the various forces affecting the work place and learning. An organization deals with these forces by...
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...STDY 80: Studying & Learning Final Projects: Research Paper SAMPLE RESEARCH PAPER (A) “An Overview of the Hospitality and Restaurant Management Profession” December 12, 2006 By: John Doe STDY 80: Studying & Learning Prof: Kathleen E. High, M.Ed. Mt San Antonio College Hospitality & Restaurant Management Doe: i Thesis Statement: A person who wants to become a professional in the Hospitality and Restaurant Management field should consider gaining both experience and an educational degree in order to enjoy a successful career. Purpose: To help the author understand what it will take to become a professional in the HRM field. Audience: Professor Outline: I. Introduction: The HRM profession is multi-faceted a. An Educational Degree is advantageous; Experience is also key b. Responsible for operations of a functioning food establishment c. The field is diverse and covers all demographics and populations II. Body: The HRM profession is multi-faceted because of the nature of the hospitality and restaurant industry. a. Education - A degree from an accredited university or training from a certified program can be advantageous. i. AS in Hospitality & Restaurant Management ii. BS in Culinary Arts Management iii. Business & Marketing iv. Recreation Management b. Experience – with dedication and hard work, a person may be able to work his or her way from bottom up. i. Getting a foot in the door ii. Learning from observation and practice iii. It takes time ...
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