...Transforming Thomas Cook March 13, 2013 Thomas Cook Group plc Disclaimer and cautionary statement This presentation is for information purposes only and does not constitute an invitation or inducement to underwrite, subscribe for or otherwise acquire or dispose of (or engage in any other investment activity in relation to) any Thomas Cook Group plc (“Thomas Cook”) shares or other securities. No part of this document, nor the fact of its distribution, should form the basis of, or be relied on in connection with, any contract or commitment or investment decision whatsoever. This presentation contains certain ‘forward-looking statements’. These include statements which are not statements of historical fact and may include, among things, statements relating to Thomas Cook’s strategies, plans, objectives, initiatives and targets, its businesses, outlook, potential future growth, operations, financial condition, results of operations and growth prospects, liquidity, capital resources and capital expenditures, expected industry trends and development of markets, anticipated cost savings, anticipated uses of cash and the expected outcome of contingencies, as well as the intention, beliefs or current expectations of Thomas Cook and/or its directors concerning the foregoing. The words “believe,” “expect,” “anticipate,” “intends,” “estimate,” “forecast,” “project,” “will,” “may,” “should” and similar expressions identify forward-looking statements. Forward-looking statements involve...
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...Analyse the internationalisation strategy and/or market strategy pursued by your company using appropriate analytical tools (such as Yip’s model of internationalisation and Ansoff matrix). Thomas cook group has a well planned out strategy which is to deliver sustainable profitable growth by providing trusted, personalised holiday experiences through a “high tech, high touch” approach. Using the ansoff matrix Thomas cook group outlines a detailed step by step procedure on how to achieve and maintain its strategy. Market Penetration- Thomas cook group plans to achieve a steady market penetration by growing profitably through their trusted product portfolio. Also by offering differentiated quality of the products enables customers to plan their own journey. This strategy aims to satisfy a wide selection of customers’ needs while generating significant revenue and margin growth. They also offer customers with a wide price range for their trip. These increase more sales to the market as it provide lower cost of air travel. Market development- Thomas cook groups plans to achieve this by delivering voyager android and omni-channel vision. Customers are shifting from making their bookings over the counter to booking digitally on their tablets, mobile phones and computers. Thomas cook plans to be a true technology innovator, leading the industry in both online and in e-retail. This Transformation will be supported throughout by leading technology infrastructure, building on the...
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...This assignment is based on Thomas Cook, travel agency as I have to select an organization from the travel and tourism hospitality industry. The assignment will be based on the overview of the organization, identifying its size and type of ownership, the types of product they sell and how the service is delivered to the customer. I have also evaluated the design of the organization in terms of operations objectives and the four V’s. And also have analyzed the issues and problems which they face and the main elements and how the service concepts benefit both the customer and the organization. The main sources of information have been taken through the internet and also from articles and journals. A travel agency is a private retailer or public service that provides tourism related services to the public on behalf of suppliers such as airlines, car rentals, cruise lines, hotels, railways, and package tours . In addition to dealing with ordinary tourists most travel agencies have a separate department devoted to making travel arrangements for business travelers and some travel agencies specialize in commercial and business travel only. There are also travel agencies that serve as general sales agents for foreign travel companies, allowing them to have offices in countries other than where their headquarters are located. I have taken Thomas Cook , a travel agency from our industry to do this assignment. OVERVIEW OF THE ORGANIZATION Thomas Cook Group plc is a British online/offline...
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...1. Introduction The Thomas Cook Group Plc started its operation in 1841 when it organized its first journey from Leicester to Loughborough. Since then it has expanded its business in Irelans, India, Middle East, Central Europe, Middle and East Europe, Northern Europe, North America, and Germany. In all these area, Thomas cook Group Plc operates in a variety of businesses. It caters to 23.7 million passengers, has 3,784 retail outlets, operates 92 aircrafts, enjoys controlled distribution in the range of 20% - 85% in different continents, and internal distribution in the range of 6% - 65% in different continents (Business Segments & Brands, 2012). Thomas Cook Group Plc has eleven mainstream brands and eleven independent brands. The main objective of the company is to maximize the shareholders’ value by providing travel services to its customers. Since its inception, the focus of the company has been on maximizing shareholders’ value, becoming the leading financial service provider in terms of travel-related activities, achieve growth and increase value through mergers and acquisitions, and be the top independent travel provider (Group Strategy, 2012) The paper focuses on both financial and non financial performance of Thomas Cook in last few years and the budgetary controls implemented by the company. A brief analysis of the company’s performance in these aspects is provided below. 2. Financial Analysis The financial analysis of Thomas Cook Group Plc was performed...
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...Life of Pi & Speluncean Explorers: A Reaction Paper In the light of this most recent event of cannibalism, the question of right and wrong has arisen once again. A young boy by the name of Piscine Molitor Patel experienced a shipwreck, where he was later stranded on a lifeboat with his mother, a French cook and a Taiwanese sailor. They drift for several weeks before the cook butchers Pi’s mother and the sailor and eats parts of their flesh. Left alone with the cook, Pi stabs him to death and eats his heart and liver. The facts of the case stated above are a reminder of the precedent case of the Speluncean Explorers. In the case of the Speluncean Explorers five men who ventured out to explore caves, happened to get trapped in one for many days. As the days passed the men were getting frantic and decided that their best chance of survival was if one of them sacrificed their lives in order for the others to feast on him. Subsequently, Roger Whetmore the man who initiated the idea was killed and fed upon by his fellow explorers. When the other four were finally rescued and brought back to civilization, they were tried by the court of Newgarth and were convicted for the murder of Roger Whetmore and were sentenced to be hanged. On reading the facts of the cases we can draw strings of both similarities and differences. If we were to go with the ruling of the precedent case even if we might not agree with the decision then this would be an open and shut case where Pi would...
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...entered into next years California Winemaster event for free. Once I’m checked into the event I’m given an assignment. Since working the event for the last five years I’m always given the same assignment equipment check. I am given a list of equipment that should be at the tables of the different restaurants that were requested by the chef. I then take a small group of volunteers to come along with me to grab the equipment if any is missing from the table and check it off the list. I also have the volunteers walk around to make sure that every table has plates, napkins, and forks for the chefs to plate their food on. Once I’m done with this assignment usually chefs start arriving and we volunteers are assigned to chef to help the chefs prep, cook or heating up their food and start plating. One year I worked with a chef from Napa Valley that worked at a restaurant called Mustard Grill. We were serving something they didn’t serve at their restaurant. It was Kobe beef slider with baby arugula and au jus. Kobe beef is the best kind of beef and most expensive beef available. This beef has a heavy fat marblings that make it so tender. The Kobe beef was cooked in...
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...Problem Statement: Jose’s Mexican restaurant is a small yet popular spot. Lately they have been losing customers and profits due to service issues. In order to improve the restaurant, Jose’s Mexican Restaurant must provide service that is top-notch, in other words fast, efficient, great testing, convenient and heartwarming. What must the restaurant do in order to improve service? Areas for Consideration: [i]Quality at Jose's restaurant should be defined by service, value, reliability of the experience and overall customers' satisfaction. The quality of a product is defined as whether it fulfills its stated specifications. Customer satisfaction should be at the top priority for the restaurant. Customer satisfaction is the measurement of a product or service that meets or exceeds customer's expectations. Therefore, the restaurant should focus on its customers' needs and requirements, and strive to exceed their expectations. ` The factors that affect the quality of the service are conformance to specification, value, fitness for use, support and even psychological standard impression. Food should be delivered and served as to be what is promised on the menu. Also, the food should be cooked and prepared properly, to be fresh, clean, and to have exactly the ingredients and flavors that are ordered. Service staff should be neatly dressed and greet customers with a smile; personnel should be experienced and trained to accommodate the customer. Atmosphere is...
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...Case Summary We are Chris and Pat Smith, entrepreneurs with five years of experience investing in small businesses. Eighteen months ago we decided to invest in a catering venture with two chefs, J. P. Martin and L. L. Miller, who have culinary science degrees and five years of work experience, which includes winning a prestigious prize in a gourmet food competition. Following some extended discussions, the four of us decided to set up a business catering to parties and weddings under the name of At Your Service. Unfortunately the business did not generate the expected profits therefore we are in the process of dissolving the business. How will we split the $15,000 left in the investment? It is unfortunate that we did not make a formal agreement that outlines an exit strategy. There is always risk in business and the best way to handle the unexpected is to plan for it ahead of time. If we think about the capital distribution at the beginning of the partnership, we put $25000 and the chefs put $10,000 plus $10,000 adding up to $45,000 for 100% of the shares. Each share is worth $450 , therefore we own 55.5% of the company while chefs own $45.5%. Now we have $15,000 left to be split. If we split this capital according to the ownership percentage, we should receive $8,325 and the chefs should receive $6,675. But we do not think the chefs deserve this as they caused the business to fail. Also we will need capital for our new venture, therefore we should only give them $3,000...
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...What to Cook? Planning Menus In the selection, “What to Cook? Planning Menus,” the author presents the readers with guidance on how to be organized when you cook or go shopping. Alice Waters, the author, teaches and describes a few different types of ways to prepare and plan for a quick, but wonderful meal for your family to eat. The family will enjoy a wonderful nutrient meal with a bright yet a wonderful taste to go with it. When preparing and organization is put in to creating a meal, the outcome is a delicious, gourmet meal with joyful smiles. When planning for what to cook, it is important, to first think of what the occasion is; for instance, with Thanksgiving, the thought of all the ingredients and supplies it takes to make a feast for at least thirty people must be considered. Once people figure out what they have to have for the dinner; it is great to look in the house and see what ingredients already exist. Because then go to the market for your need ingredients, for which will be need to prepare your meal for Thanksgiving or other occasion. When purchasing your meats and other special dishes, it is important to start preparing food to be able to make your fest an easier preparation for that day. Start preparing things such as: marinating the turkey, letting coke sit on the ham, mixing up your dressing, and putting it in the refrigerator. As so as now as soon as the day comes all people have to do is get it out of the refrigerator and into the oven. There is...
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...the correspondent, the oiler and the cook ride their wrecked boat through a storm in the sea. Both correspondent and the oiler row the boat with oars. They then each take turns to ride the boat as the captain is lying on the boat injured while the work of the cook was to bail the water that was splashing into the boat as a result of the strong waves. Characters and personality The captain- He is injured and lying down on the ship. The captain is a true leader who does not panic and takes full responsibility for the safety of his crew. He is a strong leader who continues to fight for his fellow men, and his actions are towards others and not himself. He once said that he does not make it to the shore alive they know where to take him. The correspondent- He has a sense of brotherhood and togetherness. He finds pleasure achieving challenges in unison. He finds happiness in the pain that is inflicted by rowing in the stormy sea, and he believes that the pain represents the challenges of overcoming the cruelty of nature. The correspondent once told the other members to hold on together, and they will overcome the cruelty of the sea. The Oiler (Billie) - He is very determined, obedient, generous and very polite. The politeness manifested itself whenever the correspondent asked him to assist in rowing the boat; he did it without questioning. He was once quoted telling the correspondent that he will sure row the boat. The cook- Although the cook is naïve, he has a positive attitude...
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...kitchen chef who has become famous and well known. Today celebrity chefs often become celebrities by presenting cookery advice and demonstrations via mass media, especially television. Several chefs have been credited with being the _first celebrity chef, among them historically Bartolomeo Scappi and Marie-Antoine Carême. In the modern era since the advent of television several chefs have been attributed the title of the "first celebrity chef", including Julia Child in the United States and Fanny Cradock in the UK. While television is ultimately the primary way for a chef to become a celebrity, some have achieved this through success in the kitchen and achieving such awards as Michelin stars while others are home cooks. Celebrity chefs can also massively influence cuisines across countries, with foreign cuisines being introduced in their natural forms for the first time due to the work of the chef to inform their viewers. Sales of certain foodstuffs can also be enhanced, such as when Delia Smith caused the sale of white eggs_ "Delia factor; Forget about sophisticated marketing strategies . . what you need to sell more is the:. - Free Online Library," Nov 19, 1998) _across the UK to increase by 10% in what has since been termed the "Delia effect". Endorsements are also to be expected from a celebrity chef, such as Ken Hom's range of bestselling woks in Europe, but can also lead to criticism over which endorsements are chosen such...
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...with a three car garage and a massive double front door. Some of the interior features will include a chef’s kitchen and spa-like on-suites. Outdoors will consist of meandering pathways through colorful shade gardens that lead up to a flagstone terrace that overlooks the in-ground swimming pool. The ultimate chef’s kitchen in my home will have cool black granite countertops lining the walls, breakfast bar, and island. A double-oven and pasta sink is a must for an Italian inspired kitchen. An oversized copper sink with the apron showing would be housed around the breakfast bar for easy access. The warm glow from the pendant lighting surrounding the kitchen with rich copper undertones sets the perfect mood lighting as I cook delicious creations with sinful aromas. Afterwards, I can wash my cares away by visiting one of the spa-like on-suites just off of any one of the bedrooms. Each one includes a walk-in shower with stunning rainfall showerheads and travertine tiles. If I prefer a soak, I can slide into a warm bubble bath in one of the copper claw-foot tubs situated by a picture window overlooking the many gardens. Once my senses have been renewed, I can wander outdoors to peaceful surroundings. Grenon 2 ...
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...Importance of Teamwork In the Kitchen Teamwork in the kitchen is a basic requirement as it is the main key of successful performance for anyone who is, going to or will join this most important department of hospitality. The purpose of this essay is to explain the concept of teamwork and how it applies to kitchen environment. Also, examples of personal experience of teamwork in class are provided to illustrate its effectiveness as a way to achieve common goals. Dwyer (2013, p. 224) defines teamwork as a cooperative effort by the members of a group or team to achieve common goals and objectives. This means that in a team, all members need to contribute to the common effort communicate and help each other to achieve set goals. The characteristics of effective teams include having clear goals, results- driven structures, competent team members, collaborative climates, unified commitment, good communication, principle leadership, and internal and external support (Kayse, 2012). Teamwork is particularly important in the kitchen environment. In the kitchen, chefs are effectively team leaders who are responsible for organising the team to meet its goal(s), the quality of the team’s output, developing the team and the interface between the team and the organisation (Hardingham, 1995, pp.32-33). Carefully explaining goals to all kitchen staff and setting out all the standard requirements are some of the responsibilities of the chef. In the kitchen where...
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...[pic] JOB DESCRIPTION |POST TITLE: |Chef de Partie | | | | |DEPARTMENT: |Dartington Hall | |RESPONSIBLE TO: |Head Chef, Second Chef and Third Chef | |MAIN PURPOSE: |Support the effective and efficient operation of all kitchens within Dartington | | |Hall, with the aim that they provide the highest quality of product, are cost | | |effective, meet budgeted targets and achieve a regional and national quality | | |profile. | KEY RESPONSIBILITIES 1. Support the operation of all kitchens within the Dartington Hall operation. 2. Promote a customer focused culture by example, providing a professional, friendly and courteous service to all customers. 3. Understand and use current Standard Operation Procedures at all times. 4. Assist the Senior Chefs to meet performance targets. 5. Ensure Dartington Hall facilities comply with...
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...age 25 to 35 with an income of $35K - $50K. They have their own place, may be newly married, are eager novices at cooking and like to have friends over for dinner parties. They enjoy well-prepared food and watch cooking shows such as The Naked Chef. Heading: Create perfect meals on the spot. Sub-head: It’s easy with T-FAL’s® unique Thermo-Spot® technology. Body Copy: Imagine perfect results every time you cook. No guesswork, guaranteed. The secret is Thermo-Spot® by T-FAL®, a unique technology that signals when the pan is ready for you to start cooking. The Thermo-Spot® is a red pattern in the center of the pan that turns bright red when the pan is ready. It’s that simple. Adding food to a properly preheated pan will seal in the natural juices of meat, poultry and fish for moist, delicious results. And with a non-stick surface, the T-FAL® mosaic grill pan is easy-to-use and quick to clean making it the perfect choice for novice and seasoned cooks alike. Come to Kitchen Stuff Plus and discover how easy it is to be the cook you want to be. 122 words Price: $29.95 Regular $34.95 Product name: T-FAL® Mosaic Grill Pan Store Name and Address: Kitchen Stuff Plus 3517 Wyecroft Roadwww.kitchenstuffplus.ca Open Monday to Friday 10am to 9pm, Saturday and Sunday 10am to 6pm ----------------------- AdCopy...
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