questions. All the questions are compulsory and carry equal marks. Section-A Ques. 1 List five ways in which investment in hiring and selection‚ training and ongoing motivation of employees will pay dividends in customer satisfaction for (a) a restaurant (b) a hospital (c) a consulting firm Ques. 2 Identify firms from three different service sectors in which the service environment is crucial part of the overall value proposition. Analyze and explain in detail the value that is being
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COMPLEX Market1 CASE ANALYSIS: McDonald’s “Seniors” Restaurant Submitted by: Almendrala‚ Angela Gotuaco‚ PJ Hatol‚ Louise Nicole Muhi‚ Ryanna Puntanar‚ Kyndra Trinos‚ Carl Ventanilla‚ Kestrel Submitted to: Professor Earl Elizondo COMPANY OVERVIEW Background McDonald’s is the world’s largest chain of hamburger fast food restaurants with more than 34‚000 local restaurants serving approximately 69 million
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CASE STUDY #1 A Job Search Dilemma Eric‚ a second-semester senior‚ is looking for a job. Anxious about finding work in the worst economy in decades‚ he sends out scores of resumes for a wide variety of positions. The first call he gets is for a position that doesn’t really interest him‚ but he figures he should be open to every opportunity. He schedules an interview‚ which he aces. In fact‚ the recruiter offers Eric the job on the spot. He would like Eric to start as soon as possible. Should Eric
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TecQuisine Restaurant Management System (TQRMS) Project Description The TecQuisine Restaurant Management System helps the restaurant manager to manage the restaurant more effectively and efficiently by computerizing meal ordering‚ billing and inventory control. TQRMS offers software solution that can be easily tailored for use in any sort of food service establishment‚ from fine dining to table service restaurants as well as bars and clubs. The TecQuisine Restaurant Management System
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from NAWASA‚ Electricity from CELCOR and the location has a good drainage system whereas ‚ flooding is not a problem. 3. Brief Description of the project The project is about putting up a Golden bakeshop. The proponent of this study was able to identify the needs for a good quality of products particularly the needs of bakeshop with bar. The site where the propose project will be strategically located and is accessible to all target customers and it is situated at Barangay Mabini
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RESTAURANT SERVICE BASICS Serving means to be useful. The working life is full of market segments‚ products and service providers. Service providers are people who every day make use of their ability to relate to people‚ proper handling of vocabulary and perseverance. Service providers do not handle a physical product; they are people selling experiences and creating memorable moments for the client. This is the case of the servers who‚ despite being the intermediaries between the kitchen and
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COLLEGE OF ARTS AND SCIENCES SCHOOL OF TECHNOLOGY‚ MANAGEMENT‚ AND LOGISTIC INTRODUCTION OF MANAGEMENT (BPMN1013) RESEARCH OF CASE STUDY PREPARED BY: GROUP 11 TABLE OF CONTENT 1.0. Acknowledgement…………………………………………………3 2.0. Case study 2.1- Case 1- McDonald’s : Grilling Up an Empire……………….4 2.2- Case 9- Sony Corporation : An Evolution of Technology…14 2.3- Case 10- Nike :Spreading Out to Stay Together…………….23 3.0. References…………………………………………………….….42 ACKNOWLEDGEMENT Special thanks to
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Restaurant Observation Project When given the task of finding a restaurant that has an open kitchen a restaurant that came immediately to my mind was the Roberto’s taco restaurant just down the street from my house‚ on the corner of Maryland Parkway and Harmon Avenue. I had previously dined at this establishment on numerous occasions after long nights out at our local Las Vegas watering holes‚ until learning in my food purchasing class in the fall that Roberto’s had received various demerits
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menu free of charge. They recognized that people stick to their comfort zone when it comes to ordering food in restaurants and wanted to change this by letting the customers excite their taste buds. The Problem: A problem the restaurant is preparing to face is to distinguish between serious customers who have an interest in trying new cuisines and customers who come into the restaurant and take advantage of the service in a negative way and don’t appreciate the offer that is provided. This problem
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Case Study: Launching Inspired Dining Experiences at The Bay‚ Canada’s Iconic Department Store It was an inspired afternoon that had our Strategic Objectives team revelling in just how delectable our job can be. After setting Canadian foodies all a-Twitter in early 2011 with the announcement it was re-imagining its foodservice options from coast to coast‚ The Bay‚ Canada’s leading department store finally opened its first two new dining destinations‚ Bannock and Foodwares Market‚ at its flagship
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