Restaurant Operation Management EXECUTIVE SUMMARY This project is about us being hired as a restaurant manager of a new American ethnic restaurant. It has a seating capacity of 80‚ which it serves mainly American cuisine accompanied with various types of alcohol and non-alcoholic beverages. The operation time is from 11am – 1am and our target market would consist of 50% local and 50% tourist. As restaurant manager‚ we are assigned to produce a proposal for this upcoming restaurant which will
Premium Management Restaurant Food
Restaurant Expansion Project Focus groups .All Students .Some teachers and staff .Passer- by This restaurant locates just along the campus‚ the major customer is students‚ also some teachers and staff are customers. Questions: 1. How often do you visit the restaurant? 2. How do you feel each time you visit the restaurant? 3. How does the food taste? 4. What kinds of food is your favorite? 5. What do you think of the prices the restaurant offers? 6. What most often disappoints
Free Food Eating University
products and services of others; in your case‚ your restaurant. The question is - do you need a marketing plan for your restaurant or are you waiting for guests to come in? If you are full every shift‚ maybe not. Unless you want to achieve greater profits‚ however a marketing plan means thinking in advance. Don’t wait until the revenue goes down to do it. Do it before and fill your seats. In order to get the marketing plan for your restaurant right‚ you need to have a good understanding of your
Premium Marketing Restaurant The Guest
Away From Home Week 4 CheckPoint: Chain and Independent Restaurants Instructor: Jane Deer February 7‚ 2012 Just like everything in life‚ both chain and independent restaurants come with advantages and disadvantages; however‚ they both possess common
Premium The Advantage Restaurant Purchasing
led A DETAILED LESSON PLAN IN ENGLISH FOR FOURTH YEAR S.Y. 2013-2014 (FIRST GRADING) I. Learning Objectives After a thorough lecture‚ 85 percent of the students are expected to: 1.1 Define a concept map‚ 1.2 Draw out the relationship of a particular concept or idea to any other words 1.3 Organize the gathered pool of words to make a concept map II. Learning Lessons 2.1 Concept Mapping III. Learning Tools Manila paper IV. Teaching and Learning Processes Teacher’s Activity | Student’s
Premium Diagram Concept Concept map
1. Valuation of Virginia’s assets a. Present value: PV = $2‚000‚000 + $3‚000‚000/(1+0.06)1 = $2‚000‚000 + $2‚830‚189 = $4‚830‚189 b. Future Value (1 year): FV = 2‚000‚000(1+0.06)1 + 3‚000‚000 = 2‚120‚000 + 3‚000‚000 = 5‚120‚000 2. Valuation of Viginia’s assets with investment c. $1 million investment PV = $1‚800‚000/(1+0.06)1 + $3‚000‚000 = $1‚698‚113 + $3‚000‚000 = $4‚698‚113 d. $2 million investment
Premium Stock market Net present value Rate of return
productTrends·Healthy‚ organic foodIntroductionA restaurant owner who fails to plan plans to fail. Most restaurants will succeed‚ provided that their owners are determined‚ stubborn‚ and willing to take control of those variables that can be controlled. Changes in markets‚ competition‚ products‚ and customer perceptions are inevitable. Restaurants that can adapt to such changes because of foresight and careful planning will profit. A written business plan is helpful in so many ways that the time and
Free Restaurant Menu Customer
introduce the Inputs ~ Process ~ Outputs model 2. To illustrate the tension between standardisation and innovation Case Synopsis Roy Rogers Restaurants is a fast food franchise business owned by Marriott Corporation. Roy Rogers is pursuing a strategy of aggressive growth through the licensing of independent franchisees (ie.‚ independent owners) to operate its restaurant outlets. The case describes the nature of the franchise industry and provides statistics on the major franchise organisations. The decision
Premium Franchising
Phase 5 Individual Project CMP Plan Part 5: Conclusion and Call to Action By Belinda Ashley UNIV201-1103B-05 Career Planning and Management Professor Janelle Custard September 20‚ 2011 This class was really a class that I’ll walk away from feeling as if I’ve learned more about myself and my motivations for why and how I do the things I do. When I think about what our WholeBrain Assessment told me about myself‚ it made many of my actions make a lot of sense. With my strongest preference
Premium Management Psychology Future
Restaurant Inspection Report Gi Youl Han (A43063715) hangi@msu.edu * Five Guys Burgers and Fries 623 East Grand River Avenue‚ East Lansing‚ MI 48823 August 19‚ 2014 Routine Inspection February 28‚ 2014 Follow-up Inspection January 27‚ 2014 Routine Inspection July 31‚ 2013 Follow-up Inspection July 24‚ 2013 Routine Inspection January 28‚ 2013 Follow-up Inspection January 9‚ 2013 Routine Inspection * Chipotle Mexican Grill 538 East Grand River Avenue‚ East Lansing‚ MI 48823 October
Free Hygiene Food Chipotle Mexican Grill