A Feasibility Study for a Quick-Service Restaurant in Chengdu‚ China by Hui Guo A Research Paper Submitted in Partial Fulfillment of the Requirements for the Master of Science Degree in Hospitality and Tourism Brian Bergquist ‚ Ph.D. The Graduate School University of Wisconsin-Stout June‚ 2006 The Graduate School University of Wisconsin-Stout Menomonie‚WI Author: Guo‚ Hui Title: A Feasibility Study for a Quick-Service Restaurant in Chengdu‚ China Graduate Degree/ Major: MS Hospitality
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Located in King West Village‚ the heart of Toronto’s Fashion and Entertainment districts‚ Wilbur Mexicana brings a modern and funkytwist to the traditional taco joint. The restaurant steers clear from cultural clichés of sombreros‚ skulls and mariachi. Instead‚ the common character throughout therestaurant is the moustached face of Wilbur Scolville‚ an American pharmacist who invented the Scolville scale used for measuring spice levels in pepper). Wilbur does not take reservations but you can still
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cientific management was a theory developed by Frederic Winslow Taylor(1856-1915) who was named “the father of scientific management”. Scientific management is a theory that indicates each worker should be trained in one specialized part only to simplify the jobs so they could perform at their best ability in order to increase productivity. After years of experiment and examining in the field of management‚ Taylor proposed four principles of scientific management. (Internet centre of management
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Available online at www.sciencedirect.com Available online at www.sciencedirect.com Energy Procedia Procedia 13 (2011) 4055 – 4062 Energy 00 (2011) 000–000 Energy Procedia www.elsevier.com/locate/procedia ESEP 2011: 9-10 December 2011‚ Singapore The Culture Influence on the Collectivism of Chinese Customers Behavior in the Fast-food Industry Yu Wang a‚ Changbo Shi a‚ Yalan Gu b‚ Yong Du c‚* Tourism Management & Cuisine School‚ Harbin University of Commerce‚ Harbin‚ P.R. China b School
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Industry Analysis of the Fast Food Industry 1. A few of the chief economic and business characteristics of the global fast-food industry are as follows: In the market growth rate the expected food sales is predicted to increase by $208 billion by 2020 with us already being at $800 billion by 2001. Under entry barriers for the fast-food industry the main concerns would be the entry costs‚ location‚ capital cost‚ and licensing. For a business to have success they must have the right location. Under
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The Pricing Strategies of Fast Foods vs. Restaurants Dateesha L. Cavin Webster University 28 April 2011 Abstract This paper explores the difference in pricing strategies of Fast Food vs. Restaurants. Fast food restaurants compared to sit-down restaurants are exceedingly popular because they prove to fit comfortably in our active‚ modern day lives. Today‚ many people eat fast food instead of cooking meals at home. The reason for this is that many of us are constantly busy with our daily responsibilities
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BK’s target audience and what are its communication objectives for that audience? Burger King’s audience is geared toward the younger crowd and low income familes. Burger King is trying to reach the younger crowd through the Internet websites such as www.subservientchicken.com and through comedy. An example of this would be the “King” running across the football field in the middle of a game. Also Burger King is geared toward low income families that are busy working and are on the go all the
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Die twee mededingende kitskos-franchises wat ek gekies het om mekaar te vergelyk in hierdie taak‚ is Steers en Burger King. Ek het hulle gekies omrede hulle baie dieselfde is ( spesialiseer albei in hamburgers ) maar daar is tog verskille wat die franchises anders maak. Daar kan dus gesê word dat albei franchises kompeteer om ‘n mededingende voordeel in ‘n gedeelde mark te probeer skep. Ek gaan ‘n vergelykende studie oor die twee franchises doen waarin ek hul vergelyk in die volgende areas : Bemarking
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Another strength they have is to continue to be the most amazing force is their high management. Even though it is considered as an internal strength‚ McDonald has invested on a management style that has help to introduce a powerful culture. The characteristic of the McDonalds’ custom is to be ready to innovate and adjust when making essential transformation when the time comes up. WEAKNESSES The same qualities that are reflecting in strength are also weakness for the company. With changing lifestyles
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In the 90’s it was very hard to find a fast pace food environment that could actually serve quality food‚ that’s where Chipotle began to stand out. Bringing authentic and fresh Mexican ingredients is one of the many things that makes chipotle stand out to their competition. Chipotle meats are fresh‚ never frozen‚ left over night to marinate and grilled fresh every hour .They raise their cattle in humane conditions which help the quality of their meat‚ from my experience at dinging in this restaurant
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