1.1
This 1.2 graph showing the profit growth rate of our restaurant
This assignment must be based on the restaurant concept that you submitted in Parts One and Two of the assignment. This third, and final, part of the Restaurant Management Business Plan Assignment is to be submitted in hard copy. No Late Submissions accepted. Note that there are 3 sections to this assignment, the Revenue Forecast, Beverage Management and the Critical Path of Service.…
Growth strategies: related diversification- opening new restaurants and starting with new concept of ShopHouse Southeast Asian Kitchen.…
Development models have been explored and evaluated with the main plan geared toward the market development model (more of the same restaurants in new markets) and outlining a well-suited plan focusing on market selection criteria to generate the desired growth.…
Over the next five-years the Target Corporation will increase sales focusing on two primary target markets, enhance the guest experience, and improve efficiencies. Target will look to expand their market share of the middle class consumer who is brand aware and engage in initiatives to expand their market of Hispanic Millennium consumers. Target Corporation will take advantage of its Expect More. Pay Less. ® brand promise to build brand awareness in the department and discount retail space, introduce products and marketing promotions to target new market segments, introduce new and exciting retail locations as well as grow its market share. The following areas are detailed below:…
The brand that I picked is Nasty Gal. Here is a description of their brand taken from their website:…
Insider trading occurs when someone has information not available to the public and uses the information to profit from trading publicly traded securities.…
1. How does money make the exchange process easier? What would shopping be like if money didn't exist?…
Being a frequent shopper at Target, the value that I see delivered for all customers in the price and quality they offer to compete with their competitors. Target makes it clear that they believe in “great shopping, anytime, anywhere, celebrating diversity and inclusion, design for all, community support and engagement, more for your money, and a fun and rewarding place to work.” (Cornell) On top of suiting needs for almost all customers, their customer service is always outstanding and never falls short. Target has become a one stop shop offering clothes, work supplies, school supplies, groceries and many more everyday needs. These values and services are directly towards moms.…
The focus of marketing effort is people. The goal is to reach a subset of the population who may be interested in your particular product. That group of people is your target market.…
This week I read an article on three ways to define “Target Audience”, I found this article to be very interesting because it was not too long and was very informative. For instance, Kivi Leroux Miller stated that marketing and fundraising that tries to reach public, really reaches few people at all. She also pointed out that the public includes newborns, elders, rich and poor, very wealthy and even homeless. She says that even if you wanted to you could not possibly reach all these people, so the best thing to do is focus on those people who matter to you becoming successful.…
The following table and chart depict our potential customers with a conservative annual growth rate of 4%. The annual growth rate for the area has been 7.5% since 1990.…
The selection of target markets is the second major phase of the STP process, as shown in the diagram below. (Where STP stands for segmentation, targeting and positioning.)…
Among India’s ‘people at the periphery’ are its tribes. Development planning in India (which took place roughly between 1940 and 1960) has attempted to foster their social and economic empowerment by focusing on various areas such as food security, health, education, employment and income generation. Tribal Development in India can be classified into the isolationist approach, the assimilation approach and the integration approach.…
The recent increase in restaurant closings, combined with the recent pricing creativity of hotels, has produced an increase in the use of hotel restaurants.…
Welcome to Assessment in Restaurant Management course. This section will give you the overview of the course which covers: (a) course synopsis; (b) course learning outcomes; (c) course topics; (d) course assessment; (e) references; and (e) course assignment. COURSE SYNOPSIS The Restaurant Management course introduces the learners to the process on opening a restaurant and exposes them to the opportunity for tremendous creative expression in the restaurant. COURSE LEARNING OUTCOMES On the successful completion of the course, you will be able to: (a) Describe the various kinds and characteristics of restaurants and concept. (b) Justify the relationship between concept and market, and explain the restaurant knockout criteria. (c) Identify the different types of customers and define the characteristics of customers. (d) Develop a marketing plan and business plan and discuss the importance of the four P‟s of the marketing plan. (e) Differentiate the role of promotion and advertisement and understand their categories. (f) Construct the menu planning and price and identifies on the layout and design a restaurant menu. (g) Describe the service gap and problem in the restaurant. (h) Explain the usage of physical facility for front and back of the restaurant. (i) Explain the process in purchasing, and establish restaurant foodservice policies and procedures in how to take guest food and beverage orders. (j) Describe the kitchen equipment selection, maintenance and energy needed for the restaurant. (k) Discuss the various types of food poisoning and how to prevent them, and develop and maintain a food protection system. (l) Explain the differences of ownership structure for restaurant. COURSE TOPICS Topic 1 2 3 4 5 6 Contents Introduction to Restaurant Management: The foodservice industry; industry trends; common denominators; overview of restaurant chains; basic functional areas; restaurant concepts; and location selection criteria. Understanding the Customer:…