...Ph.D. April 2007 Class B Tsai, Chia-Hui Tsai, Shu-Chun Huang, Yan-Chu Li, Yi-Chen Yang, Hsiu-Ju Chen, Chih-Jung Group 9 (Becky) (Tess) (Candice) (Vicky) (Nina) (Joan) 4920Z069 4920Z069 4920Z096 4920Z100 4920Z103 4920Z104 i Abstract Eating habit is very important in everyone’s life, and we wanted to discuss that eating habits with university students, what they usually ate for a meal and the affection of their eating habits. In our study, we used a survey for designing. There were 100 university students from a university in Southern Taiwan participated this survey, and we entered the classroom to collect those data. In these data, we found 56% students skipped breakfast, we all know that breakfast is very important during the day, but it is confused why so many people still do not eat breakfast. We also found university students’ eating habit is unhealthy; high fat, high calories and lack of vegetables and fruits caused serious burden to students. Most students do not concern of In order to realize their eating assimilating nutrients and prefer snacks as their meal. habits deeply, we analyzed what’s the difference between live off-campus, home and dormitory. health. Also, we wanted to find out what a bad eating habit will cause to their In our study, we also discussed the food of school’s cafeteria. We thought the school’s cafeteria did not provide enough vegetables and fruits. We suggested that school’s cafeteria should provide the food with...
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...A comprehensive report on students’ meal preferences in campus restaurants is made available for analysis and evaluation. This reference is important because it provided a full scale or in depth analysis of students’ preferences and the state of campus restaurants. It also presents the comparison between the choice of campus restaurants and other food outlets such as off-campus fast food centers or even bringing lunch from home. Horacek, T. M., Erdman, M. B., Reznar, M. M., Olfert, M., Brown-Esters, O. N., Kattelmann, K. K., & White, A. A. (2013). Evaluation of the food store environment on and near the campus of 15 postsecondary institutions.American Journal of Health Promotion, 27(4), e81-e90. Horacek et al. presents a study that seeks to evaluate the food stores and restaurants that are within campuses of varying sizes and across different locations. A survey is conducted on the various relevant groups in this study, such as students, restaurant workers, school administrators, off-campus fast food retailers and even food suppliers. In a bid to garner quality and workable results, this study in conducted across fifteen colleges and universities in the United States. The number aims at...
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...it important for you to know where and how food is being Grown? Is it important for you to know where and how food is being Grown? Yes | No | Is it important to you to know what goes into Making the food? Is it important to you to know what goes into Making the food? Yes | No | How much normally do you Spend for dinner in a Restaurant? How much normally do you Spend for dinner in a Restaurant? QR 60~ QR 150 per headQR 150~ QR 200 per headQR 200~ QR 250 per head | QR 250~ QR 300 per headOver QR 300 per head | Do you have any other comments? If so, please state here: Customer Survey - Restaurant What types of food do you like to eat? What types of food do you not like to eat? How often do you go out for a meal? On what days of the week do you usually eat out? Which meal(s) (breakfast, lunch, dinner) do you eat outside of your home? How much do you spend on a typical meal? Do you go out...
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...Ph.D. April 2007 Class B Tsai, Chia-Hui Tsai, Shu-Chun Huang, Yan-Chu Li, Yi-Chen Yang, Hsiu-Ju Chen, Chih-Jung Group 9 (Becky) (Tess) (Candice) (Vicky) (Nina) (Joan) 4920Z069 4920Z069 4920Z096 4920Z100 4920Z103 4920Z104 i Abstract Eating habit is very important in everyone’s life, and we wanted to discuss that eating habits with university students, what they usually ate for a meal and the affection of their eating habits. In our study, we used a survey for designing. There were 100 university students from a university in Southern Taiwan participated this survey, and we entered the classroom to collect those data. In these data, we found 56% students skipped breakfast, we all know that breakfast is very important during the day, but it is confused why so many people still do not eat breakfast. We also found university students’ eating habit is unhealthy; high fat, high calories and lack of vegetables and fruits caused serious burden to students. Most students do not concern of In order to realize their eating assimilating nutrients and prefer snacks as their meal. habits deeply, we analyzed what’s the difference between live off-campus, home and dormitory. health. Also, we wanted to find out what a bad eating habit will cause to their In our study, we also discussed the food of school’s cafeteria. We thought the school’s cafeteria did not provide enough vegetables and fruits. We suggested that school’s cafeteria should provide the food with...
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...in the implementation of mid day meals in India. 2. AIM OF THE STUDY: An analytical study on the operational feasibility and challenges of providing mid day meals in India. 3. RATIONALE AND BACKGROUND FOR THE STUDY: The national program for nutritional support for primary children also known as the mid day meal program is one of the largest welfare programs in India and one of the only programs aimed at reducing hunger from the age group of 6-12 and increase the attendance in the primary education system. There are two models, which is the centralized model, and the decentralized model and it has been observed that most states are shifting towards the centralized approach; The program has been active since 1995 but there are still major cases of nutrition deficiency, anaemia, lack of vitamin A and iodine among many children in the country. (Rani & Sharma) A research work carried out by the centre for equity studies Delhi states that: - The drawbacks of the centralised approach include lack of employment, increased risk of food spoilage, no community participation, and lack of transparency; hence a research will be done to determine the effectiveness and viability of this approach and its comparison with the decentralized and handmade approach to food. (Natasha, 2010) 4. OUTLINES OF THE THEORY/IES UNDERPINNING YOUR RESEARCH: In 2004 the government initiated the mid day meals program to provide meals to primary school children, the government...
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...INTRODUCTION In this report we assess whether an M&S Simply Food convenience store would be profitable when located in Complex Desjardins, Montreal. In the U.K. Simply Food possess a strong brand image and wide-variety of products that emphasize quality. Although considered more expensive than competing stores To see if the chain will have the same level of success in Montreal, we first analyzed the fundamentals and competitive landscape of the industry. Once a gap in the market was identified, we used quantitative research practices to examine each of the marketing mix factors involved in establishing the store. Our findings will indicate whether the location and consumer pool under consideration will RESEARCH OBJECTIVES * Identify the M&S Simply Food products and services, and the factors that drive the chain’s success in the U.K. * Analyze the market fundamentals of the convenience store sector in Montreal, and identify whether a market gap for quality, high-end stores such as M&S Simply food exists * Assess whether M&S Simply Food will be profitable in Complex Desjardins based on the following factor: (i) Location (ii) Consumer Demographic (iii) Consumer Preferences (iv) Competition & Pricing * Propose key operating and marketing strategies to ensure the success of M&S Simply food in Complex Desjardins. METHODOLOGY Industry Knowledge Exploratory research was employed to gain understanding of the U...
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...brand has been though a lots of ups and downs. Both Branding and sales and Distribution aspects of marketing for BINGO have been explored and matured to a large extent. Though the product itself is considered to be in a growth stage with a market share of 16% in the branded snacks food category, it has been successful to a large extent in creating the required Brand recall for the category INDIAN SNACK INDUSTRY: Snacks are a part of Consumer Convenience/ Packaged Foods segment. Snack is describes as a small quantity of food eaten between meals or in place of a meal. Snack food generally comprises bakery products, namkeen, ready-to-eat mixes, chips and other light processed foods. According to Ministry of food processing, the snack food industry is worth Rs 100 billion in value and over 4,00,000 tonnes in terms of volume. Though very large and diverse, the snacks industry is dominated by the unorganized sector. According to a survey almost 1,000 snacks items and 300 types of savouries are sold across India. The branded snacks are sold at least 25% higher than the unbranded products. Though there is no particular time for snacks, normally they are consumed at teatime. There is large no. of varieties with specialities from all regions, which have gained national acceptance. The industry has been growing around 10% for the last three years, while the branded segment is growing around 25% per annum to stand at Rs.6000-Rs.6,500 crore, due to various reasons like Multiplex culture...
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...The snack food industry sector consists of establishment primarily engaged in the manufacturing of salted snacks such as potato chips, corn chips, tortilla chips, popped popcorn, pretzels and similar snacks as salted and roasted nuts and seeds. The snack food industry sector also includes consumer ready packaged chocolates and non-chocolatecandies, cookies and crackers, un-popped popcorn and meat snacks. The world snack food market has continued to grow reaching an estimated $66 billion in 2003. The United States continues to be largest market, according for about a third of the world’s total and Japan and the United Kingdom, together another quarter of the world’s total. Global market prospects U.S. snack food experts rebounded in 2003 increasing approximately 6.2% following a 9% drop in 2002. Since 1997n, U.S. experts of snack foods have hovered $1.1 to $1.3 billion. The largest trading partners of the U.S., NAFTA (Canada and mexico), accounted for over 53% of snack food exports. Export to those two countries combined increased almost 14%. Our second largest trading region is Western Europe, which accounted for about 14% of U.S. export, grew over 10%. In 2003, the Largest export category was chocolates and candy at 44%, followed by salted snack with34% and other snacks, (baked sweet goods, cookies and crackers meat snack s and popcorn) with 22%. While salted snacks experienced a 3.4% decline in export, candy , chocolates and non-chocolate combined grew almost 12% and...
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...Market Analysis A restaurant (/ˈrɛstərənt/ is a business which prepares and serves food and drinks to customers in exchange for money, either paid before the meal, after the meal, or with an open account. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models. One can never stopped Cagayan de Oro from progressing. Food establishments became rampant in Cagayan de Oro because of the great demand of Kagay-anons. With so many Kagay-anons who love eat delicious and mouth-watering foods; the team can really say that investors can capture big opportunities and would really want to invest in food businesses. Based on research for Region X, there are around 240 food restaurants registered in Cagayan de Oro City. As the team conduct the research about food restaurants specifically Barkadahan Grill, the new emerging company which is considered as the top competitor of Barkdahan Grill, Roy’s Bistro is very well-known to almost everyone. How did Roy’s won the heart of Kagay-anons? It offers affordable and tasty food options to its patrons which resulted to excellent reviews in the local scene. The store opens at 6am with their breakfast offering for only Php69, customers can already enjoy eating their breakfast. In addition to, break hours wouldn’t be a problem as the company is...
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...On my survey, I have provided two different options to my audience of food to demonstrate and present ahead of time. The audiences voted “How to make Samosa” over “How to make Condensed Milk Bread” demonstration, and I accepted their request. In the survey, I have asked if anyone have food allergies to any possible ingredient, to avoid any allergies incident. Afterwards, I have started looking at cooking websites and food channels in order to learn how to demonstrate preparation and cooking of a meal. I have learned to make the demonstration more interesting, more specific, and using simple language to explain. When demonstrating to specific audience, it is significant to consider their cultural difference, age, and whether more detail would...
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...Homey’s Food Truck & Grill 1. Background ........................... 1 2. Strategic Focus and Plan ......... 1 • Mission Statement ................ 1 • Goals ...................................... 1 • Competitive Advantage ............ 2 3. Situation Analysis........................ 2 • SWOT Analysis ............................... 2 • Competitor Analysis ..................... 3 • Company Analysis .............................. 3 • Customer Analysis ................. 4 • Industry Analysis .................... 4 4. Market-Product Focus............. 4 • Marketing and Product Objectives ............ 4 • Market-Product Grid .......... 5 • Target Markets .............. 6 • Points of Difference ......... 6 • Positioning ................. 6 5. Marketing Program ............ 7 • Product Strategy .................... 7 • Price Strategy ..................... 7 • Promotion Strategy ............ 8 • Place Strategy............8 6. Financial Projections ........... 9 • Break-even Analysis ................. 9 7. Organization ................. 9 8. Implementation Plan ............. 9 9. Evaluation and Control ............... 10 • Possible Deviations ............. 10 • Possible Solutions ..................... 10 Josiland N. Anderson Marketing Business 319 Building My Marketing Plan April 19, 2013 Homey’s food truck & grill Company...
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...project. Her willingness to motivate us contributed tremendously to our project. We also would like to thank her for showing us some example that related to the topic of our project. Furthermore, we would like to thank the students of Selangor Matriculation College for the participant and support to help us finish our project. They have offers us their valuable time to help us fill out the survey we put out. Besides, we would like to thank the college administration of Selangor Matriculation College for providing us with a good environment and facilities to complete this project. Such as the library and computer lab which is very useful for us during library research Also, an honourable mention goes to our families for their financial supports on us in completing this project. Table of Content The importance of food for a student Tips for students Student’s different eating pattern skipping meals Meal Time Choice of food preferred Effects on health/ studies College café Hw many Wht type of food Hw many time kms stud take their meals Type of food Skip meal why? Reasons Allowed to go out every...
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...approach in conducting the marketing research for a new business opportunity in Milwaukee downtown. The report starts with the problem background, environmental context, representing a Management Decision problem, Management research problem followed by research questions and hypothesis. The primary data collection method is through depth interviews and expert surveys. The secondary source of information is collected from the internet database, references from the report from US department of Agriculture and articles published in the internet. To save time and money exploratory research design technique is used. Finally, the research report elaborates on the scope of the report. The marketing management team can take advantage from the output of the research (or with further research) for the planning and further can provide input to the strategic management team to set the strategy for the Snack Bar business. Introduction and Background to the problem The united states Department of Agriculture (2003) reports that as societies modernize, people are forced to adopt hectic lifestyle that make them indulge in snacks between meals. The report also states that the snack consumption increases drastically over the time. The aim is to identify the opportunity and capitalize the cultural changes like lifestyle for a new business opportunity. However, the pursuit of new business entails extensive research,...
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...attract more students, and keep students happy. Lunch sales will continue to rise as long as school foods continue to make delicious meals for hungry students after a long day of school. As previously stated, every year lunch sales exceed by $1,000. This gives the school more money to pay for students favorite foods. When students are able to eat their favorite foods some will come back for seconds which increases lunch...
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... and standardization, mainly to make their customers happy. Through extensive market research and surveys, the organization discovered that its customers desired speed as one of the restaurants’ top priorities. Therefore, McDonald’s vision aims to “provide fast, friendly and accurate service” (“McDonald’s Worldwide”). McDonald’s realized that specific targets are necessary to measure the performance of speed; therefore, they continuously take relevant measurements to compare actual performance with desired targets. From the customers order, to the making of the burger, and till the customer leaves the restaurant, speed is a key f actor in McDonald’s operation strategy. To reduce the amount of time it takes to provide services, the company uses standardized training processes for its employees and new drive-thru layouts. Along with speed, McDonald’s also competes by offering prices at a low cost. To offer high quality products at low cost requires efficient processes throughout the entire McDonald’s organization. Once again, this goal is built into their vision statement when they claim, “We will be the most efficient provider so that we can be the best value to the most people” (“McDonald’s Worldwide”). McDonald’s incorporates several avenues to provide great value to its customers. One strategy that the company has employed for many years is the value meal. The value meal allows customers to buy a sandwich, French fries, and beverage at a discount when purchased together...
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