CRETIN CAKES AND PASTRIES MARKETING PLAN EXECUTIVE SUMMARY This marketing plan is for Cretin Cakes and Pastries two stores located in Quezon City. Cretin Cakes and Pastries is a pastry shop owned by sisters Serena and Venus that was opened in 2010. It has now expanded to another location in the city from selling pastries to coffee concoctions. Since Cretin Cakes and Pastries has now two stores managed and soon to have a delivery service‚ it is a kind of challenging effort that has to give for
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result of a unique and combination to use in the college with the simple created what I have been experiencing. Many goals‚ experiences lived in different places. The one important goal in my life has become a chef. This considers me to major in culinary art. I always wanted to become a chef since I
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at Iowa State College‚ published a book entitled Experimental Cookery: from the Chemical and Physical Standpoint. Marie-Antoine Carême (1784–1833): The concept of molecular gastronomy was perhaps created by Marie-Antoine Carême‚ a very famous French chef‚ who said in the early 19th century that when making a stock "the broth must come to a boil very slowly‚ otherwise the albumin coagulates harden and the water doesn’t have time to penetrate the meat which prevents the gelatinous part of the osmazome from
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Jamie Oliver is a chef who has made a number of television programmes for Channel 4; in most of these programmes he is cooking and instructing the audience‚ although he is sometimes part of documentaries about food‚ for example in schools. His style of speech is very different to many of his contemporaries: he uses his distinctive style to present himself as a down to earth‚ friendly TV chef. Oliver is the only person talking in this transcript because he is cooking and explaining his actions
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GRADE 12B2 THUBELIHLE MADUMA TULIP COMBINED SCHOOL NAME :THUBELIHLE NTOKOZO SURNAME :MADUMA GRADE :12B2 SUBJECT :LIFE ORIENTATION EDUCATOR :MRS N NDLOVU DATE :8 FEBRUARY 2013 WORLD OF WORK 1.1.1 GET A JOB CHEF → Chefs are responsible for the planning‚ preparation and presentation of food and hotels. → Their work may vary from the preparation of traditional food‚ classic dishes to take aways. → They come up with the cost of
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| |Job Title: CHIEF EXECUTIVE OFFICER | |Reports to: |Chairman / Managing Director |Date: |August 2013 | |Job Description: Provide leadership to position the company at the forefront of the industry. Develop a strategic plan to advance the company’s mission and | |objectives and to
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AROMABUCKS Café and Bistro Aromabucks café and bistro is serving in the industry for 3 years it is located at ARS Bldg‚ Mc Arthur High-way Sto Domingo‚ Angeles City. The café and bistro was introduced to us by friend who told that Aromabucks is never been into franchising. The group never had a second thought and visits the store to inquire and tell our concern. It was Monday morning at around 9am we visited the store and be able to experience the service while having an interview with the owner
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Offering a limited menu also lowers variability in terms of customer orders. Labor & Benefits – Teppanyaki style of cooking reduces need for auxiliary wait staff as chefs deliver food directly to customers. Front of house staff responsibilities are reduced‚ number of non-tipped employees are reduced‚ both working to lower salary requirements. Chefs are not required to be excellent at cooking‚ but good at performing. This may reduce their salary requirements. From the Case: “A large part of the compensation
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insects. In America you find salt and pepper on the table. “You usually won’t find any salt‚ pepper‚ tomato sauce‚ or mustard on the table in a Chinese restaurant” (Kelly). In China they don’t have any sauces or seasonings on the table. In America‚ chefs try their hardest to duplicate authentic Chinese
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There are many branches of food science‚ all of which study different aspects of food such as safety‚ microbiology‚ preservation‚ chemistry‚ engineering‚ physics and the like. Until the advent of molecular gastronomy‚ there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The aforementioned have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees
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