...crucial problems that affect success in the total enterprise and the decisions that determine the direction of the organization and shape its future. Hamburger Plus is a company that is known for its fastest, most consistent service in the industry with thousands of outlets all over the world. And one of the crucial problems they are facing is the rapid decline in sales and bulk of customer complaints from branch to another. Thus, Hamburger Plus, along with its global operations, is planning to make its operations digitally mastered through a system called Creative. In line with this, the role business policy will give an appropriate action concerning the problems that affects the success of the company. The guidelines set will help the top management to govern and make decisions in running the business. The case Hamburger Plus has thousands of outlets all over the world. Records show that about a thousand branches are opened every month in many parts of the world. Because of its global operations, it is planning to spend $1.5B over the next 5 years to make its operations digitally mastered through a system called Creative. This move is prompted by a rapid decline in sales and a bulk of customer complaints here and there, from one branch to another. Creative is an ambitious multimillion dollar project which would allow Hamburger Plus management to monitor and actively see how many burgers, fries, chicken, and other products are being consumed at any of its stores at an time...
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...TITLE San Francisco’s Cow Hollow/Marina Districts: 3 Must Try Burgers LEAD PARAGRAPH Hamburgers, meaty, juicy, succulent, all-American fare. Loved round the world, American hamburgers have a strong pull. They are addictive! When you find yourself in the Cow Hollow/Marina Districts of San Francisco there are three must try places for remarkable American hamburgers. I’ve placed them in the order I discovered them – all are wonderful. PARAGRAPHS Perry’s, Union Street A 45-year-old San Francisco establishment, Perry’s food and service are always top notch. The Perry’s Burger is made with house ground beef and served fully dressed on a billowy homemade bun. Cooked to your liking, the meat is top quality, tender, full of flavor and oh so juicy....
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...Do McDonald’s Hamburgers age over time? Are they healthy for you? This experiment will answer those questions. My experiment is to leave out a McDonalds burger unrefrigerated for two weeks. Other people who have done this experiment left out their hamburger for fourteen years, and the burger still didn’t age. Everyone loves McDonald’s burgers, but exactly how healthy are they? Other people also have left out their McDonald’s hamburgers, but on accident. One man from Utah, David Whipple, says he bought his hamburger in July of 1999. He found the burger around 2006, and it looked new so he kept it. He still has the burger now and says it looks almost new after fourteen years. Also, in 2010, J. Kenji Lopez-Alt conducted a series of tests for Serious Eats to figure out if different burgers would rot over time. He found that "the burger doesn't rot because its small size and relatively large surface area help it to lose moisture very fast. Without moisture, there's no mold or bacterial growth." One man compared a regular home-ground burger with a McDonald’s quarter pounder. The home-ground burger had mold on it after a while, and the quarter pounder did not. This is because the quarter pounder is smaller in size than the regular home-ground burger. The larger the burger is the more time it takes to dehydrate, giving mold more of a chance to grow. One thing I learned while researching my topic is the ingredients. The ingredients for a McDonald’s burger look harmless, until you...
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...The battle of Hamburger hill was a battle that took place during the Vietnam war; may 10th to the 20th 1969. It was a battle in which the American forces assaulted the Vietnamese (VPA) forces in and around the area of Hill 937. What really make this battle interesting was that on a strategic level the commanders made some pretty poor calls; some so bad that their were riots back in the States because of the out come. In the Thua Thien Province, in the Republic of Vietnam, Hamburger hill or hill 937, was a hill that stood more or less alone. It was surrounded by jungle and was simply a stark and unfriendly, unforgiving hill. It held next to no strategic value in the war effort and is a solid example of what not to do in many scenarios that an infantryman could one day find himself in. The battle involved 1800 soldiers from the United States and approximately 800 soldiers from the VPA. First thing I want to point out id the size difference between the two groups. The US out numbers the VPA certainly; but not by the margin of 3-1. In the Infantry FM- 7-8, it is stated that when engaging the enemy you should outnumber the opposing force by a margin of at least 3-1. That’s the first mistake made by the commander, Melvin Zais. If the number of opposing forces was unknown he should have taken more care when attacking a fortified mounting with numbers possible exceeding his own. This was a battle that was not fought for land or strategic positioning- it was simple. It was to search...
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...#4 – Choose a Sauce Step #5 – Choose a Bun Once you’ve completed the format this is turned in to the waiter and additional items can be ordered through a regular multiple option menu that covers starters, kids items, sandwiches, drinks and signature burgers. Orders can also be taken on-line using the same model mentioned above and are ready for pick up at the restaurant. 2. Are hamburgers prepared to order, or are they prepared ahead of time and delivered from a storage bin? All hamburgers are prepared to order, as mentioned above the menu takes you through the steps for selection of ingredients desired by the customer. 3. How are special orders handled? Specialized orders are taken by the waiter through The Counter’s gluten free guidance menu in conjunction with the clipboard style “Build Your Own Burger” menu. Organic items are offered throughout the menu for customer’s selection as well. 4. How are hamburgers cooked? Hamburgers are cooked based on customer’s selection of rare, medium rare, medium, medium well and well. 5. How are hamburgers assembled? Hamburgers are placed at a different number of stations; Bun is selected, toppings are chosen and meat is cooked as per customer’s request with melted cheese on top. All sauces are brought our to the customer in a small metal container. 6. Is a microwave oven used in the process? No microwave ovens are used at The Counter. 7. How are other common items, such as french fries and drinks...
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...Born out of love for food and Family, Angel's Hamburger lets us in on how they became an instant hit in the country.Doing what you love will always be the best tip in staying strong in any business venture. Whether you work for a big company or own a business—passion for work will surely guarantee success. For Joseph and Victoria Mojica, establishing the nation’s favorite—Angel’s Hamburger—is the best manifestation of passion and dedication. In their quest to become financially stable and independent from their families when they got married in 1991, the Mojicas did not just rely on their own jobs and decided to venture into food business. Since they are both food lovers, the couple started Cholo’s gotohan and Joma’s bulalo – named after their sons, Carlo Angelo and Jose Manuel. It helped that Victoria, Or Vicky as friends call her – a proud Kapampangan, is passionate about cooking. But like any other endeavor, it was not easy at first. It was a hit-and-miss for the couple, but both were willing to take on risks and challenges. The Experience did not stop them from starting another food venture. “Malakas ‘yung fighting spirit namin eh,” Vicky shares. “Kaya hindi kami napanghinaan ng loob at basta tumigil.” Their third attempt in the food business happened in 1997 when Vicky gave birth to Angelica. At the time, burgers were well-accepted among Filipinos prompting Joseph to conceptualize a burger brand that paved the way to the establishment of a burger chain named...
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...Overview McDonald’s dominated the hamburger fast-food chain restaurants which hold 35% of market shares in 1979. It annual growth revenue reaches up to 29% through 1970s. By June 1980, McDonald’s has 5,951 restaurants worldwide. Hillybourne McDonald’s restaurant is located on a heavily commercialized business district. It was lined up with several restaurants, car dealer, gas station, college, public building and department store. It opens from 7.00 am until midnight, 363 days a year. Volume peaks time occurs on Friday during the lunch time. This store generates total volume of $1.1 million in 1980. The hillybourne McDonald’s listed all six standard sandwiches, separated with its type, there are Burger Patty (Hamburger, Cheese Burger, and Big Mac), Quarter Patty (Quarter pounder and Quarter pounder with cheese), and Fist Fillet THIS IS A BIG LAPSUS AHAHAAHAH. Demand analysis: To draw the demand analysis some assumptions have to be made. First, we supposed that the Hillybourne McDonald’s sells the same number of burger patties per week. Secondly, the percent of day’s sales for each open hour is proportional with the percent of burger patties sales for each open hour. For example the peak hourly demand for burger patties between 12:00 and 1:00 pm is 14,9% of total burger patties sales. The aim was to show how many burger patties were ordered during a Friday between 12:00 and 1:00 pm. The calculation table for identifying demand is shown on Exhibit 1. Step 1:...
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...(this includes electricity, hot water, and security), $1,260 in hourly wages for 36 concessionaires. Total fixed costs per game: 20,000 + 4,800 + 1,260 = $26,060 2. Soft drink sales need to cover 25% of fixed costs, or $6,515 Coffee sales need to cover 25% of fixed costs, or $6,515 Hot dog sales need to cover 20% of fixed costs, or $5,212 Hamburger sales need to cover 20% of fixed costs, or $5,212 Miscellaneous snacks need to cover 10% of fixed costs, or $2,606 3. A soft drink costs $0.75 and is sold for $1.50, bringining in $0.75 of revenue. To reach the soft drink break-even point, $6,515/$0.75 = 8,687 must be sold. A cup of coffee brings in $1.50 in revenue. $6,515/$1.50 = 4,343 cups of coffee need to be sold. A hot dog brings in $1.20 in revenue. $5,212/$1.20 = 4,343 hot dogs need to be sold. A hamburger brings in $1.50 in revenue. $5,212/$1.50 = 3,475 hamburgers need to be sold. A miscellaneous snack brings in $0.60 in revenue. $2,606/$0.60 = 4,343 snacks need to be sold. 4. 8,687 soft drinks at $1.50 each bring in $13,030.50. 4,343 cups of coffee at $2.00 each bring in $8,686.00 4,343 hot dogs at $2.00 bring in 8,686.00. 3,475 hamburgers at $2.50 each bring in $8,687.50 4,343 snacks at $1.00 each bring in $4,343.00 Total break-even food service sales: $43,433.00 2. 5. Spending estimate per attendee for a crowd of 35,000 are $43,433/35,000 = $1.24 per attendee. The spending estimate is low enough that purchase habits of multiple food items per attendee make the number realistic...
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...ACCT 222 ( Kelvin ) WENDY’S CHILLI 1. The cost of ground beef is a joint cost. The ground beef is made into beef patties which are used first for hamburger. However, the “well-done” beef patties that cannot be served as “hot ‘n juicy” old-fashioned hamburgers will be used to make chili. At this point, the ground beef patties used for hamburgers and the ground beef patties used to chili split off and become separately identifiable. 2. Hamburgers account for 55% of Wendy’s total sale, while chili only composes for 5%. Therefore, chili is a by-product of hamburger. The meat that goes into making chili is a by-product of hamburgers. The over-cooked meat is used as input in the process of making chili instead of being thrown away. It enables Wendy to avoid incurring extra costs. 3. Option 1: The cost of chili does not vary with the seasons. During the month of October through March, 60% of annual chili sale occurred. It happened approximately 10% of the time; it became necessary to cook meat specifically for use in making chili. However, the price of ground beef does not change. Even though the total cost of making chili increases, the unit cost remains unchanged. There is no need to increase the price as well. Option 2: : The cost of chili does vary with the seasons. During the month of October through March, 60% of annual chili sale occurred. It happened approximately 10% of the time; it became necessary to cook meat specifically for use in making chili, which increases...
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...markets had on these factors while assessing how ethical and social practices are part of this corporate culture. The Five Guys philosophy that if you're going to sell hamburgers and french fries in a restaurant industry that is crowded with hamburger-french-fries chains, you'd better do hamburgers and french fries better than anyone else. In these economic times of do more with less the owners of the Five Guys restaurant chain have obtained great success by keeping it simple. This simplicity was and still is guided by the operating principles of the company’s philosophy that if you're going to sell hamburgers and french fries in a restaurant industry that is crowded with hamburger-french-fries chains, you'd better do hamburgers and french fries better than anyone else. It is this brought them the success that they have attained. 5 concepts/ways of doing business that have proven to be successful for this company is the founding actions that are the foundation of the company’s philosophy. -Best salesman is the customer. Spend money on the quality of the product and not the décor. -Every position at the company has value and this is shown thru performance based monetary incentives -Know what you are good at and stick with it-make burgers and fries -Quality Is Everything "The magic to our hamburgers is quality control," Murrell says. "We toast our buns on a grill – a bun toaster is faster,...
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...Wendy’s An Operations Management Analysis December 4, 2002 Background 1969-Dave Thomas opened the first restaurant in Columbus, Ohio on November 15,1969. 1976-There were 500 restaurants operating in the United States and Canada. Wendy’s became a publicly traded company. 1979-Wendy’s had 1,767 stores and began the differentiation strategy with the introduction of the salad bar. 1988-1990-Wendy’s expanded operations to Mexico, New Zealand, Indonesia, Greece, Turkey, Guatemala, and Italy. 1994-There were 4,400 restaurants operating in 34 countries. 1998-The “service excellence” program was started to improve customer service. Business Strategy The differentiation strategy is shown with two main items: products and service. As far as products, Wendy’s has items that others do not. One of the differences is the chicken product. Wendy’s brags “all white meat” which can be a major advantage. The chicken sandwiches are a full chicken breast opposed to the processed sandwiches of competitors. This may not seem like much when the sandwiches can cost as much as $2 more than competitors but it helps to show that when customers come to Wendy’s they receive the best products and service as described later. Another difference is shown by the salads. Wendy’s has two salads on their value menu and also four larger, more expensive salads. Customers have grown to love the salads. It is a great addition for the...
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...Practice Final Exam Eng-092 Part 1: In this section of the final exam, you will be asked questions about Active Reading Strategies. You will need to know the definitions of each one in order to answer the questions on the final exam. As a way of preparing, test your knowledge of each strategy by defining or describing each one in the space below. Prediction Questioning/Wondering Summarizing Visualizing Making Connections Part 2: Read the following passage in the left column. In the Think-Aloud section in the right column, read the thoughts of someone who has already read this passage. Next, in each blank, identify the reading strategy this reader activated while reading the passage, “Chicago and Cleveland.” Chicago and Cleveland (1) Chicago, at the southern tip of Lake Michigan, is a port city.(2) It is also an important commercial (3) and industrial center of the Midwest. It is well known for its educational, cultural, and recreational centers. Chicago draws thousands to its concert halls, art museums, and sports arenas.(4) Cleveland, on the south shore of Lake Erie, is also a port city and a commercial and industrial center important to its area (5). Like Chicago, it has several important educational, cultural, and recreational centers. It has colleges and universities, and a distinguished (6) symphony orchestra. It has one of the finest art museums of the world, and many recreational centers. The location of the two cities contributed to their growth...
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...Made for You In 1954 52-year old Ray Kroc, a distributor of milk shake mixers, visited Dick and Mac McDonald’s busy hamburger restaurant in San Bernardino, California. The restaurant used the McDonald brothers’ ‘Speedy Service System’ which they had introduced in 1948. They had cut the menu from 25 items to 9, paper bags and wrappers replaced trays and flatware, and self-service took over from the carhops. “Our whole concept was based on speed, lower prices and volume,” recalled Dick McDonald. The price of a hamburger was cut from 30c to just 15c. Kroc was impressed by what he saw in San Bernardino and opened his own McDonald’s franchise, eventually buying out the McDonald brothers in 1961. It was the start of what was to become a company that today claims to be the world's leading food service retailer with more than 30,000 restaurants in 118 countries serving 46 million customers each day. Kroc and his team built on the operational concepts pioneered in San Bernardino. Critical to success was the McDonald’s food production system. A key player in its development was Fred Turner whom Kroc appointed VP of Operations in 1958 and is now Senior Chairman of the Board. He produced a series of operations manuals, outlining what was described as ‘the successful method’. The manuals specified procedures in detail unheard of for the food industry in those days, including the size of the fries (9/32 inch thick) and the exact amount of onion (¼ oz) that was to be placed...
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...jpg The very first subject that intrigues us is a scene from a documentary “66 Scenes of America” to which Andy Warhol is seen eating a hamburger. Why does it captivate our imagination and sparked interest? Maybe because it was layered, to ordinary viewer it might have looked like a simple scene of a man slowly eating a hamburger, but deep down there’s message that the director want to get across that can be analyzed through various theorem taught in the class. The group chose “Post-Modernism”, “Barthes’s semiotics” and “Baudrillard’s Simulacra and Simulation” theorem to analyze the subject in matter. Perhaps we chose these 3 are because the content of the clip is laden with subdued symbols and signs and the relationship between objects in the clip. The segregation of art, between high and low. A model where cultural, political and social progress defines art. A movement that flourished from post world war development and growth in society. The entire characteristic above signifies Modernism, and Postmodernism is standing opposed of that. Postmodernism rises from time of peace, it does not dictate rules or narratives, instead it focuses on contradiction, reality and disorder. Postmodernism mixes the high and low art from the Modernist period as a statement that there is no boundaries to art. The clip of Andy Warhol eating a hamburger was a small section of a larger documentary called 66 Scenes of America by Jorgen Leth. The documentaries itself is a representation of values...
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...with tomato-based sauce (Hamburger Helper) 3. Beef, steak, battered, fried, lean and fat eaten (country fried, chicken fried) 4. Rice, white, regular, cooked (no salt or fat added) 5. Banana, raw 6. Chalupa with beef, cheese, lettuce, tomato and sour cream (Chalupa Supreme) 7. Chips, wheat and corn (pizza chips) Target 2400 Calories Average Eaten 1665 Calories Tips Status Under 8% of intake 1. When preparing meals, include vegetables, fruits, and whole grains that provide fewer Calories and more nutrients. 2. Choose products with less added sugars and solid fats. Portion out small amounts of food. 3. "Listen" to hunger and fullness cues before, during, and after meals. Use them to recognize when to eat and when you've had enough. 7% of intake 6% of intake 5% of intake 5% of intake 4% of intake 4% of intake 8. Cake, white, with icing, homemade or purchased 4% of intake 9. Baked beans, (Boston baked beans) 10. Cake, chocolate, devil's food or fudge, with icing, from mix 11. Chicken submarine sandwich, with lettuce, tomato, and teriyaki sauce (Subway, Jerry's) 12. Banana chips 13. Chicken or turkey with dumplings 14. Beef and rice with cheese sauce (Hamburger Helper Cheesy Enchilada) 15. Bacon, lettuce, and tomato sandwich, with mayonnaise (BLT) 16. Pie, pineapple, individual size or tart 17. French fries, fresh, deep fried 18. Cheddar cheese soup, canned, undiluted 19. Pizza, with meat and vegetables, thin crust 20. Hamburger, with tomato and/or catsup...
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